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Kim JH, Jeong M, Doo EH, Koo YT, Lee SJ, Jang JW, Park JHY, Huh CS, Byun S, Lee KW. Glycine max Fermented by a Novel Probiotic, Bifidobacterium animalis subsp. lactis LDTM 8102, Increases Immuno-Modulatory Function. J Microbiol Biotechnol 2022; 32:1146-1153. [PMID: 36168203 PMCID: PMC9628972 DOI: 10.4014/jmb.2206.06038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/25/2022] [Accepted: 08/29/2022] [Indexed: 12/15/2022]
Abstract
Many probiotic species have been used as a fermentation starter for manufacturing functional food materials. We have isolated Bifidobacterium animalis subsp. lactis LDTM 8102 from the feces of infants as a novel strain for fermentation. While Glycine max has been known to display various bioactivities including anti-oxidant, anti-skin aging, and anti-cancer effects, the immune-modulatory effect of Glycine max has not been reported. In the current study, we have discovered that the extract of Glycine max fermented with B. animalis subsp. lactis LDTM 8102 (GFB 8102), could exert immuno-modulatory properties. GFB 8102 treatment increased the production of immune-stimulatory cytokines in RAW264.7 macrophages without any noticeable cytotoxicity. Analysis of the molecular mechanism revealed that GFB 8102 could upregulate MAPK2K and MAPK signaling pathways including ERK, p38, and JNK. GFB 8102 also increased the proliferation rate of splenocytes isolated from mice. In an animal study, administration of GFB 8102 partially recovered cyclophosphamide-mediated reduction in thymus and spleen weight. Moreover, splenocytes from the GFB 8102-treated group exhibited increased TNF-α, IL-6, and IL-1β production. Based on these findings, GFB 8102 could be a promising functional food material for enhancing immune function.
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Affiliation(s)
- Jae Hwan Kim
- Department of Biotechnology, Yonsei University, Seoul 03722, Republic of Korea,Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Minju Jeong
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Eun-Hee Doo
- Department of Yuhan Biotechnology, School of Bio-Health Sciences, Yuhan University, Bucheon 14780, Republic of Korea
| | - Young Tae Koo
- Natural Products Convergence R&D Division, Kwangdong Pharm Co. Ltd., Republic of Korea
| | - Seon Joo Lee
- Natural Products Convergence R&D Division, Kwangdong Pharm Co. Ltd., Republic of Korea
| | - Ji Won Jang
- Natural Products Convergence R&D Division, Kwangdong Pharm Co. Ltd., Republic of Korea
| | - Jung Han Yoon Park
- Bio-MAX Institute, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea
| | - Chul Sung Huh
- Research Institute of Eco-friendly Livestock Science, Institute of Green-Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea,Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sanguine Byun
- Department of Biotechnology, Yonsei University, Seoul 03722, Republic of Korea,
S. Byun Phone: +82-2-2123-5896 E-mail:
| | - Ki Won Lee
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea,Bio-MAX Institute, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea,Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Republic of Korea,Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea,Corresponding author K.W. Lee Phone: +82-2-880-4662 E-mail:
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Ajatta MA, Akinola SA, Otolowo DT, Awolu OO, Omoba OS, Osundahunsi OF. Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine ( Dioclea reflexa) Using Response Surface Methodology. Prev Nutr Food Sci 2019; 24:468-477. [PMID: 31915643 PMCID: PMC6941715 DOI: 10.3746/pnf.2019.24.4.468] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Accepted: 08/26/2019] [Indexed: 12/05/2022] Open
Abstract
This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of Dioclea reflexa seeds using response surface methodology. Roasting conditions were varied using temperature (110°C~200°C) and time (10~40 min). Phytochemical components (phenolics, tannin, flavonoids, cardiac glycoside, and steroids) of the seeds were screened and estimated. The study showed that availability of phytochemical activities was heat-dependent. An increase in roasting temperature beyond 110°C for 10 min resulted in a decrease in total phenolic (TP) and flavonoid (TF) contents. However, prolonged durations of roasting favored increased amounts of TP and TF in dark and light varieties. Total sterol, tannin, and cardiac glycoside contents increased with increasing roasting temperature and time. The desirability of the models were 0.76, 0.74, and 0.72 for black, dark brown, and light brown, respectively. The coefficients of regression (R2), ranged from 0.66 to 0.98 signifying accuracy of the model. The following models (cubic, quadratic, and 2 factor interaction) were significant (P≤0.05). We found that roasting time influenced the phytochemical properties of D. reflexa to a greater extent than temperature. The optimum roasting temperature and time was found to beat 110°C, 35 min, 40 min, and 32 min in black, dark brown, and light brown varieties, respectively. Roasting conditions significantly affects the phytochemical contents of three varieties of D. reflexa seed flour (P<0.05). Therefore, D. reflexa holds the potential to be used in development of functional foods and in therapeutic applications to promote health.
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Affiliation(s)
- Mary A Ajatta
- Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria
| | - Stephen A Akinola
- Department of Biological Sciences, North-West University Mafikeng Campus, Mmabatho 2735, South Africa
| | - Dupe T Otolowo
- Department of Food Science and Technology, Wesley University of Science and Technology, Ondo, Ondo State 351101, Nigeria
| | - Olugbenga O Awolu
- Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria
| | - Olufumilayo S Omoba
- Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria
| | - Oluwatooyin F Osundahunsi
- Department of Food Science and Technology, Federal University of Technology Akure, Ondo State 340001, Nigeria
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Kim JS, Kim JH, Palaniyandi SA, Lee CC, You JW, Yang H, Yoon Park JH, Yang SH, Lee KW. Yak-Kong Soybean ( Glycine max) Fermented by a Novel Pediococcus pentosaceus Inhibits the Oxidative Stress-Induced Monocyte-Endothelial Cell Adhesion. Nutrients 2019; 11:E1380. [PMID: 31248152 PMCID: PMC6627370 DOI: 10.3390/nu11061380] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/09/2019] [Accepted: 06/17/2019] [Indexed: 11/16/2022] Open
Abstract
Yak-Kong (YK), a small black soybean (Glycine max) in Korea, contained higher concentrations of antioxidants than ordinary black soybean or yellow soybean in our previous study. We prepared the fermented YK extract by using a novel lactic acid bacterium, Pediococcus pentosaceus AOA2017 (AOA2017) isolated from Eleusine coracana, and found that the antioxidant ability was enhanced after fermentation. In order to investigate the cause of the enhanced antioxidant ability in the fermented YK extract, we conducted a phenolic composition analysis. The results show that proanthocyanidin decreased and phenolic acids increased with a statistical significance after fermentation. Among the phenolic acids, p-coumaric acid was newly produced at about 11.7 mg/100 g, which did not exist before the fermentation. Further, the fermented YK extract with increased p-coumaric acid significantly inhibited the lipopolysaccharide-induced THP-1 monocyte-endothelial cell adhesion compared to the unfermented YK extract. The fermented YK extract also suppressed the protein expression levels of vascular cell adhesion molecule (VCAM)-1 in human umbilical vein endothelial cells (HUVECs). Together with the previous studies, our results suggest that the extract of YK fermented by AOA2017 has potential to be a new functional food material with its enhanced bioactive compounds which may help to prevent atherosclerosis caused by oxidative stress.
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Affiliation(s)
- Ji Seung Kim
- Major in Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
| | - Jong Hun Kim
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
- Department of Food Science and Biotechnology, Sungshin University, Seoul 01133, Korea.
| | | | - Charles C Lee
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Ji Woo You
- Major in Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
| | - Hee Yang
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
| | - Jung Han Yoon Park
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
- Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Korea.
| | - Seung Hwan Yang
- Department of Biotechnology, Chonnam National University, Yeosu, Chonnam 59626, Korea.
| | - Ki Won Lee
- Major in Biomodulation, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
- Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Korea.
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Antonucci I, Fiorentino G, Contursi P, Minale M, Riccio R, Riccio S, Limauro D. Antioxidant Capacity of Rigenase ®, a Specific Aqueous Extract of Triticum vulgare. Antioxidants (Basel) 2018; 7:E67. [PMID: 29772758 PMCID: PMC5981253 DOI: 10.3390/antiox7050067] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 04/27/2018] [Accepted: 05/16/2018] [Indexed: 11/29/2022] Open
Abstract
Reactive species of oxygen (ROS), responsible for oxidative stress, accumulate in various tissues damaged by burns, decubitus ulcers, and vascular lesions. Antioxidants play an important and well-documented role in healing of chronic and acute wounds. Rigenase®, a specific extract of Triticum vulgare manufactured by Farmaceutici Damor, is employed in products used for the regeneration of tissue injuries. In this work, we show that Rigenase® exhibits a scavenging effect toward free radicals, thus pointing to its relevant antioxidant activity.
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Affiliation(s)
- Immacolata Antonucci
- Dipartimento di Biologia, Università degli Studi di Napoli Federico II, Complesso Universitario Monte S. Angelo, 80126 Naples, Italy.
| | - Gabriella Fiorentino
- Dipartimento di Biologia, Università degli Studi di Napoli Federico II, Complesso Universitario Monte S. Angelo, 80126 Naples, Italy.
| | - Patrizia Contursi
- Dipartimento di Biologia, Università degli Studi di Napoli Federico II, Complesso Universitario Monte S. Angelo, 80126 Naples, Italy.
| | | | - Rodolfo Riccio
- Farmaceutici Damor S.p.A, Via E. Scaglione 27, 80145 Naples, Italy.
| | - Salvatore Riccio
- Farmaceutici Damor S.p.A, Via E. Scaglione 27, 80145 Naples, Italy.
| | - Danila Limauro
- Dipartimento di Biologia, Università degli Studi di Napoli Federico II, Complesso Universitario Monte S. Angelo, 80126 Naples, Italy.
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