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Wang H, He X, Li J, Wu J, Jiang S, Xue H, Zhang J, Jha R, Wang R. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice. Food Chem 2024; 453:139646. [PMID: 38762948 DOI: 10.1016/j.foodchem.2024.139646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 04/27/2024] [Accepted: 05/10/2024] [Indexed: 05/21/2024]
Abstract
Lactic acid bacteria (LAB) fermentation has been proven to promote human health. The effect of different LAB fermentation on the quality of Opuntia ficus-indica fruit juice (OFIJ) was investigated. OFIJ was an excellent substrate for fermentation, with colony counts of more than 8 log CFU/mL after fermentation. The fermentation altered the acid and sugar contents. Simultaneously, the total phenolic and anthocyanin contents significantly increased. Antioxidant activity enhanced significantly in Lactiplantibacillus plantarum HNU082-fermented OFIJ, primarily in ABTS+ (increased by 16.81%) and DPPH (increased by 23.62%) free radical scavenging ability. Lacticaseibacillus paracasei HNU502-fermented OFIJ showed the most potent inhibition of xanthine oxidase (IC50 = 31.01 ± 3.88 mg TAC/L). Analysis of volatile and non-volatile compounds indicated that fermentation changed the flavor quality and metabolic profiles and caused the most significant modifications in amino acid metabolism. These findings offer valuable information into processing of OFIJ, making it a great choice for functional foods.
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Affiliation(s)
- Huixian Wang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Xingqiao He
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Juanni Li
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Jintao Wu
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China
| | - Shuaiming Jiang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Hui Xue
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Jiachao Zhang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China
| | - Rajesh Jha
- Department of Human Nutrition, Food, and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, HI 96822, USA
| | - Ruimin Wang
- School of Food Science and Engineering, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, China; Collaborative Innovation Center of One Health, Hainan University, Haikou 570228, China.
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2
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Jiang J, Xie Y, Cui M, Ma X, Yin R, Chen Y, Li Y, Hu Y, Cheng W, Gao F. Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation. Food Chem 2024; 452:139616. [PMID: 38759436 DOI: 10.1016/j.foodchem.2024.139616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 04/23/2024] [Accepted: 05/07/2024] [Indexed: 05/19/2024]
Abstract
To investigate the effects of inoculating with three strains of lactic acid bacteria on prune wine quality during malolactic fermentation, this study determined its antioxidant activity, phenolic compounds, organic acids, and volatile/non-volatile metabolites. The results showed that inoculation with Lactobacillus paracasei SMN-LBK improved the antioxidant activity and phenolic compounds of prune wine. 73 VOCs were detected in prune wine by HS-SPME-GC-MS, and VOC content increased by 4.3% and 9.1% in MLFS and MLFB, respectively. Lactobacillus delbrueckii subsp. Bulgaricus showed better potential for winemaking, and citral and 5-nonanol, were detected in the MLF samples. 39 shared differential metabolites were screened and their metabolic pathways were investigated based on nontargeted metabolomics. Differences in amino acid and flavonoid content between strains reflected their specificity in flavonoid biosynthesis and amino acid biosynthesis. These findings will provide useful information for the biochemical study and processing of prune wine.
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Affiliation(s)
- Jianqiao Jiang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yun Xie
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Miao Cui
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaomei Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Ruonan Yin
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yiwen Chen
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yongkang Li
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yue Hu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Weidong Cheng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
| | - Feifei Gao
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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3
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Wang Z, Tong Y, Tong Q, Liu Y, Xu W. Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1800-1810. [PMID: 39049910 PMCID: PMC11263511 DOI: 10.1007/s13197-024-05959-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/09/2024] [Accepted: 02/21/2024] [Indexed: 07/27/2024]
Abstract
The effects of three strains of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus rhamnosus, and Streptococcus thermophilus) on viable counts, physicochemical indicators, phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice were investigated during fermentation. The results showed the viable count of three bacteria increased and exceeded 11 log CFU/mL after fermentation. At the end of fermentation, the purple sweet potato juice exhibited an increase in total phenolic and flavonoid content. In addition, lactic acid bacteria fermentation changed the phenolic profiles and enhanced antioxidant capacities. Moreover, Pearson's correlation analysis showed that DPPH, ABTS, and hydroxyl radical scavenging capacities were positively correlated with caffeic acid and vanillic acid content (p < 0.05). Furthermore, lactic acid bacteria fermentation improved the aroma complexity and sensory quality of purple sweet potato juice. In conclusion, this study provided useful information for the development of purple sweet potato juice fermented by lactic acid bacteria. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05959-5.
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Affiliation(s)
- Zeqing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yingjia Tong
- School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
- Synergetic Innovation Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
- Synergetic Innovation Center, Jiangnan University, Wuxi, 214122 Jiangsu China
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4
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Yuan K, Li X, Zeng Y, Liu C, Zhu Y, Hu J, Sun J, Bai W. Chemical stability of carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and description of their interaction. Food Chem 2024; 447:138840. [PMID: 38458128 DOI: 10.1016/j.foodchem.2024.138840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/19/2024] [Accepted: 02/21/2024] [Indexed: 03/10/2024]
Abstract
Anthocyanins are susceptible to degradation by β-glycosidase, resulting in color loss. This study analyzed the impact of β-glycosidase on carboxylpyranocyanidin-3-O-glucoside (Carboxyl-pycy-3-gluc) and its precursor cyanidin-3-O-glucoside (Cy-3-gluc). Carboxyl-pycy-3-gluc exhibited enhanced stability upon treatment with β-glucosidase. Ultraviolet-visible and circular dichroism spectroscopy revealed slight changes in the microenvironment and secondary structure of β-glycosidase when carboxyl-pycy-3-gluc was present. The fluorescence experiment indicated that anthocyanins quench the fluorescence of β-glycosidase through static quenching via hydrophobic interactions. Molecular docking of six types of carboxylpyranoanthocyanins and their precursors with β-glycosidase revealed that carboxylpyranoanthocyanins exhibited lower binding affinity than their precursors, consistent with the enzyme kinetic experiment results. The incorporation carboxyl-pycy-3-gluc into Sanhua Plum Juice and Wine endowed them with vivid and stable coloration. The study illustrated that carboxyl-pycy-3-gluc exhibits low binding affinity with β-glycosidase, thereby maintaining stability and confirming its potential as a colorant.
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Affiliation(s)
- Kailan Yuan
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yuanqin Zhu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Jun Hu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China.
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5
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Qamar H, Li Y, He R, Waqas M, Song M, Deng D, Cui Y, Yang P, Liu Z, Qammar B, Asnan M, Xie X, Yu M, Ma X. Integrated Metabolomics and Metagenomics Unveiled Biomarkers of Antioxidant Potential in Fermented Brewer's Grains. Antioxidants (Basel) 2024; 13:872. [PMID: 39061941 DOI: 10.3390/antiox13070872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/11/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
About one-third of the global food supply is wasted. Brewers' spent grain (BSG), being produced in enormous amounts by the brewery industry, possesses an eminence nutritional profile, yet its recycling is often neglected for multiple reasons. We employed integrated metagenomics and metabolomics techniques to assess the effects of enzyme treatments and Lactobacillus fermentation on the antioxidant capacity of BSG. The biotreated BSG revealed improved antioxidant capability, as evidenced by significantly increased (p < 0.05) radical scavenging activity and flavonoid and polyphenol content. Untargeted metabolomics revealed that Lactobacillus fermentation led to the prominent synthesis (p < 0.05) of 15 novel antioxidant peptides, as well as significantly higher (p < 0.05) enrichment of isoflavonoid and phenylpropanoid biosynthesis pathways. The correlation analysis demonstrated that Lactiplantibacillus plantarum exhibited strong correlation (p < 0.05) with aucubin and carbohydrate-active enzymes, namely, glycoside hydrolases 25, glycosyl transferases 5, and carbohydrate esterases 9. The fermented BSG has potential applications in the food industry as a culture medium, a functional food component for human consumption, and a bioactive feed ingredient for animals.
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Affiliation(s)
- Hammad Qamar
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
| | - Yuanfei Li
- Institute of Biological Technology, Jiangxi Provincial Key Laboratory of Poultry Genetic Improvement, Nanchang Normal University, Nanchang 330032, China
| | - Rong He
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
| | - Muhammad Waqas
- Faculty of Veterinary and Animal Sciences, University of Poonch Rawalakot, Rawalakot 12350, Pakistan
| | - Min Song
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
| | - Dun Deng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
| | - Yiyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
| | - Pan Yang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
| | - Zhichang Liu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
| | | | - Muhammad Asnan
- Institute of Animal and Dairy Sciences, University of Agriculture, Faisalabad 38000, Pakistan
| | - Xiangxue Xie
- Guangdong VTR Bio-Tech Co., Ltd., Zhuhai 519060, China
| | - Miao Yu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agricultural, Maoming 525000, China
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agricultural, Maoming 525000, China
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6
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Tonini S, Tlais AZA, Filannino P, Di Cagno R, Gobbetti M. Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing. Antioxidants (Basel) 2024; 13:837. [PMID: 39061905 DOI: 10.3390/antiox13070837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 07/08/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
This study explored the impact of starter-assisted fermentation on apple blossoms to enhance their potential as a source of antioxidant and antifungal molecules. Fructobacillus fructosus PL22 and Wickerhamomyces anomalus GY1 were chosen as starters owing to their origin and promising ability to modify plant secondary metabolites. An initial assessment through microbiological and physicochemical analyses showed superior outcomes for starter-assisted fermentation compared to the spontaneous process. Enzymatic hydrolysis of proteins, primarily controlled by starters, orchestrated the generation of new low-molecular-weight peptides. W. anomalus GY1 also induced modifications in the phenolic profile, generating a diverse array of bioactive metabolites. These metabolic changes, particularly the release of potentially bioactive peptides, were associated with significant antioxidant activity and marked antifungal efficacy against three common mold species. Our results shed light on the potential of microbial starters to valorize agricultural wastes and convert them into a valuable resource for industry.
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Affiliation(s)
- Stefano Tonini
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, 39100 Bolzano, Italy
| | - Ali Zein Alabiden Tlais
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, 39100 Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, 39100 Bolzano, Italy
- International Center on Food Fermentation, 39100 Bolzano, Italy
| | - Marco Gobbetti
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, 39100 Bolzano, Italy
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7
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Jiang J, Yin R, Xie Y, Ma X, Cui M, Chen Y, Li Y, Hu Y, Niu J, Cheng W, Gao F. Effects of cofermentation of Saccharomyces cerevisiae and different lactic acid bacteria on the organic acid content, soluble sugar content, biogenic amines, phenol content, antioxidant activity and aroma of prune wine. Food Chem X 2024; 22:101502. [PMID: 38872720 PMCID: PMC11170353 DOI: 10.1016/j.fochx.2024.101502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 05/11/2024] [Accepted: 05/22/2024] [Indexed: 06/15/2024] Open
Abstract
To determine the effect of cofermentation of Saccharomyces cerevisiae and different LABs on prune wine quality, this study compared phenolic compounds, organic acids, soluble sugars, biogenic amines and volatile flavor compounds among different treatments. The results showed that inoculation of LAB increased DPPH and total flavonoid content. Malic acid content was reduced in HS, HB and HF. Histamine content in S, F and B was lower than the limits in French and Australian wines. 15 phenolic compounds were identified. Yangmeilin and chlorogenic acid were detected only in HS, HF and HB. 51 volatile flavor compounds were identified, esters being the most diverse and abundant. 14 volatile flavor compounds with OAV > 1 contributed highly to the aroma of prune wine. 9 chemical markers including resveratrol, rutin, and catechin were screened to explain intergroup differences by OPLS-DA. This study provides new insights into the processing and quality analysis of prunes.
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Affiliation(s)
| | | | - Yun Xie
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaomei Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Miao Cui
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yiwen Chen
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yongkang Li
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yue Hu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Jianming Niu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Weidong Cheng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Feifei Gao
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
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8
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Kamonsuwan K, Balmori V, Marnpae M, Chusak C, Thilavech T, Charoensiddhi S, Smid S, Adisakwattana S. Black Goji Berry ( Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption. Antioxidants (Basel) 2024; 13:740. [PMID: 38929180 PMCID: PMC11200685 DOI: 10.3390/antiox13060740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5-10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.
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Affiliation(s)
- Kritmongkhon Kamonsuwan
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
| | - Vernabelle Balmori
- Department of Food Science and Technology, Southern Leyte State University, Sogod 6606, Philippines;
| | - Marisa Marnpae
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Charoonsri Chusak
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
| | - Thavaree Thilavech
- Department of Food Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand;
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Scott Smid
- Discipline of Pharmacology, School of Biomedicine, Faculty of Health and Medical Sciences, The University of Adelaide, Adelaide 5000, SA, Australia;
| | - Sirichai Adisakwattana
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
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9
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Huang G, Zhang M, Zhang S, Wang J, Zhang R, Dong L, Huang F, Su D, Deng M. Unveiling biotransformation of free flavonoids into phenolic acids and Chromones alongside dynamic migration of bound Phenolics in Lactobacillus-fermented lychee pulp. Food Chem 2024; 457:140115. [PMID: 38905839 DOI: 10.1016/j.foodchem.2024.140115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 06/05/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Lactobacillus strains have emerged as promising probiotics for enhancing the bioactivities of plant-based foods associated with flavonoid biotransformation. Employing microbial fermentation and mass spectrometry, we explored flavonoid metabolism in lychee pulp fermented separately by Lactiplantibacillus plantarum and Limosilactobacillus fermentum. Two novel metabolites, 3,5,7-trihydroxychromone and catechol, were exclusively identified in L. plantarum-fermented pulp. Concomitant with consumption of catechin and quercetin glycosides, dihydroquercetin glycosides, 2,4-dihydroxybenzoic acid and p-hydroxyphenyllactic acid were synthesized by two strains through hydrogenation and fission of C-ring. Quantitative analysis revealed that bound phenolics were primarily located in water-insoluble polysaccharides in lychee pulp. Quercetin 3-O-rutinoside was partially liberated from water-insoluble polysaccharides and migrated to water-soluble polysaccharides during fermentation. Meanwhile, substantial accumulations in short-chain fatty acids (increased 1.45 to 3.08-fold) and viable strains (increased by 1.97 to 2.00 Log10 CFU/mL) were observed in fermentative pulp. These findings provide broader insight into microbial biotransformation of phenolics and possible guidance for personalized nutrition.
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Affiliation(s)
- Guitao Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Mingwei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Shuai Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Jidongtian Wang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Lihong Dong
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Fei Huang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
| | - Mei Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
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10
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da Silva Monteiro Wanderley BR, de Lima ND, Deolindo CTP, Ansiliero R, Kempka AP, Moroni LS, Louredo FJC, Gonzaga LV, Costa ACO, Amboni RDDMC, de Sena Aquino ACM, Fritzen-Freire CB. Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38877535 DOI: 10.1002/jsfa.13663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 05/23/2024] [Accepted: 05/30/2024] [Indexed: 06/16/2024]
Abstract
BACKGROUND This study evaluated for the first time the potential of orange passion fruit as a base for alcoholic and acetic fermentations, with a view to assessing its profile of organic acids and polyphenols, in vitro digestion, and biological activities. RESULTS In terms of aliphatic organic acids, malic acid was the majority in the wine (3.19 g L-1), while in the vinegar, it was acetic acid (46.84 g L-1). 3,4-Dihydroxybenzoic acid (3,4-DHB) was the major phenolic compound in the wine and vinegar samples (3443.93 and 2980.00 μg L-1, respectively). After the in vitro gastrointestinal simulation stage, the wine showed high bioaccessibility for the compounds sinipaldehyde (82.97%) and 2,4-dihydroxybenzoic acid (2,4-DHBA, 81.27%), while the vinegar exhibited high bioaccessibility for sinipaldehyde (89.39%). Through multivariate analysis, it was observed that 3,4-DHB was highly concentrated in the different digested fractions obtained from the wine. In contrast, in the vinegar, the stability of isorahmenetin and Quercetin 3-o-rhamnoside was observed during the in vitro digestion simulation. Lastly, the vinegar stood out for its inhibition rates of α-amylase (23.93%), α-glucoside (18.34%), and angiotensin-converting enzyme (10.92%). In addition, the vinegar had an inhibitory effect on the pathogenic microorganisms Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes. CONCLUSION Orange passion fruit has proved to be a promising raw material for the development of fermented beverages. Therefore, this study provides an unprecedented perspective on the use and valorization of orange passion fruit, contributing significantly to the advancement of knowledge about fermented products and the associated nutritional and functional possibilities. © 2024 Society of Chemical Industry.
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Affiliation(s)
| | - Natália Duarte de Lima
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | | | - Rafaela Ansiliero
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Liziane Schittler Moroni
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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11
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Liu S, He Y, He W, Song X, Peng Y, Hu X, Bian S, Li Y, Nie S, Yin J, Xie M. Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12752-12761. [PMID: 38779924 DOI: 10.1021/acs.jafc.4c01393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
This study investigated the transformation of polyphenols, including free and bound polyphenols during the fermentation of wolfberry juice by Lactobacillus plantarum NCU137. Results indicated that fermentation significantly increased the free polyphenols content and released bound polyphenols, enhancing the antioxidant activity. Analysis showed that there were 19 free polyphenols, mainly scopoletin, pyrogallol, and dihydroferulic acid, and 16 bound polyphenols, especially p-coumaric acid, feruloyl hexoside, and caffeic acid. A significant correlation was observed between the generation and degradation of polyphenols, and specific bound polyphenols peaked during the 24-48 h fermentation. Furthermore, reduced surface roughness and galacturonic acid content in wolfberry residue, along with increased pectinase activity, suggested substantial pectin degradation in the cell wall, which may be associated with the release of polyphenols, due to pectin serving as carriers for bound polyphenols. The fermentation also increased polyphenol oxidase and peroxidase activity, contributing to polyphenol breakdown. These findings provide insights for improving wolfberry juice production.
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Affiliation(s)
- Shuai Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuxin He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Weiwei He
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoxiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yujia Peng
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shuigen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yuhao Li
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
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12
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Alkalbani NS, Alam MZ, Al-Nabulsi A, Osaili TM, Obaid RR, Liu SQ, Kamal-Eldin A, Ayyash M. Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction. Food Chem 2024; 442:138483. [PMID: 38241989 DOI: 10.1016/j.foodchem.2024.138483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 12/09/2023] [Accepted: 01/15/2024] [Indexed: 01/21/2024]
Abstract
Valorization of fruit by-products is a crucial area of research for the development of innovative bio-based products. This study investigated the physicochemical properties and health-promoting benefits of date syrup waste, both fermented by Pichia cecembensis or Pichia kudriavzevii (FDSW), and unfermented (CDSW). Metabolomics profiles of these samples were identified post in vitro digestion. FDSW exhibited 42 volatile compounds, including 9 new ones, and contained (-)-epicatechin, tyrosol, and gallic acid. Bioaccessible fractions of FDSW demonstrated substantial α-amylase inhibition, with percentages of 40.7 % and 53.9 %, respectively. FDSW displayed superior cytotoxicity against Caco2 and MCF-7 cancer cell lines, with an average of ∼75 % and 56 %, respectively. Untargeted metabolomics analysis revealed an increase in secondary metabolites, totaling 27 metabolites. LC-QTOF analysis of bioaccessible carbohydrate metabolites in FDSW identified two phytochemical groups, alkaloids, and terpenoids. This study underscores the potential of FDSW for producing value-added bio-based products with desirable characteristics and health benefits.
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Affiliation(s)
- Nadia S Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Muneeba Zubair Alam
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan; Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Reyad R Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, P.O. Box 27272, UAE
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, P.O. Box 15551, United Arab Emirates; Zayed Center for Health Sciences, United Arab Emirates University (UAEU), Al-Ain, P.O. Box 15551, United Arab Emirates.
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13
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Mailänder LK, Nosrati Gazafroudi K, Greiß M, Lorenz P, Nicolay S, Gründemann C, Stintzing FC, Daniels R, Kammerer DR. Impact of Fermentation on the Phytochemical Profile and Bioactivity Characteristics of Aqueous Matricaria recutita L. Root Extracts. Chem Biodivers 2024; 21:e202400159. [PMID: 38563619 DOI: 10.1002/cbdv.202400159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 03/21/2024] [Accepted: 03/28/2024] [Indexed: 04/04/2024]
Abstract
While the flowers of Matricaria recutita L., German chamomile, are widely used for medicinal and cosmetic purposes, little is known about its roots, which are used in complementary medicine for the preparation of aqueous fermented extracts for the treatment of cramps and anxiety. To broaden the understanding of the active principles involved, a model fermentation approach was developed and fermentates were compared to commercially manufactured tinctures. Coumarins and hydroxycinnamates were among the major secondary metabolites characterized using HPLC-MSn. After six months of fermentation and storage, low-molecular organic acids were detected by GC-MS. Fermentation contributed to the stabilization of antioxidant and radical scavenging activities, which were in a range of about 8-10 mg gallic acid equivalents/g dry weight and 20-24 mg trolox equivalents/g dry weight, determined by Folin-Ciocalteu and DPPH assays, respectively. In addition, antibacterial activities of the extracts against Gram-positive and -negative bacteria increased during the first week of fermentation. Fermentates were neither cytotoxic nor pro- or anti-inflammatory. Thus, fermentation of chamomile roots is a suitable method for the safe production of biofunctional aqueous chamomile root extracts that remain stable without the addition of synthetic preservatives.
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Affiliation(s)
- Lilo K Mailänder
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076, Tübingen, Germany
| | - Khadijeh Nosrati Gazafroudi
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076, Tübingen, Germany
| | - Marit Greiß
- Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, DE-70599, Stuttgart, Germany
| | - Peter Lorenz
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
| | - Sven Nicolay
- Translational Complementary Medicine, Department of Pharmaceutical Sciences, University of Basel, Mattenstraße 22, CH-4058, Basel, Switzerland
| | - Carsten Gründemann
- Translational Complementary Medicine, Department of Pharmaceutical Sciences, University of Basel, Mattenstraße 22, CH-4058, Basel, Switzerland
| | - Florian C Stintzing
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
| | - Rolf Daniels
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076, Tübingen, Germany
| | - Dietmar R Kammerer
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
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14
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Ayar-Sümer EN, Verheust Y, Özçelik B, Raes K. Impact of Lactic Acid Bacteria Fermentation Based on Biotransformation of Phenolic Compounds and Antioxidant Capacity of Mushrooms. Foods 2024; 13:1616. [PMID: 38890845 PMCID: PMC11172137 DOI: 10.3390/foods13111616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 05/17/2024] [Accepted: 05/20/2024] [Indexed: 06/20/2024] Open
Abstract
Mushrooms contain phenolic compounds that possess health-promoting properties, including antioxidant effects. However, the low solubility and form of phenolic compounds affect their bioactivity and bioaccessibility. To overcome this limitation, our study investigates the fermentation of mushrooms to increase their free phenolic content and enhance their bioactivity. Our research focused on the impact of fermentation on both free and bound phenolic fractions (FPs and BPs, respectively) in Lentinula edodes and Lactarius deliciosus, which were successively fermented with Lactiplantibacillus plantarum LMG 17673 for 72 h. We examined the total phenolic content (TPC), phenolic profile, and antioxidant activity of both FPs and BPs. Our results showed that the TPC of BPs was higher than that of FPs in both mushrooms, with strong antioxidant capabilities. Fermentation significantly increased the TPC of FPs in both mushrooms, particularly after 24 h of fermentation. The TPC of BPs in mushrooms decreased during fermentation, indicating their release from the matrix. Additionally, we identified 30 bioactive compounds using UPLC-Q-TOF-MS/MS. Our study demonstrates for the first time that lactic acid bacteria fermentation of mushrooms with high phenolic content leads to the liberation of bound phenolics, enhancing their bioactivity and bioaccessibility.
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Affiliation(s)
- Eda Nur Ayar-Sümer
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey;
| | - Yannick Verheust
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
| | - Beraat Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey;
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, St-Martem Latemlaan 2B, 8500 Kortrijk, Belgium; (E.N.A.-S.); (Y.V.)
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15
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Melkis K, Jakubczyk K. The Chemical Profiles and Antioxidant Properties of Live Fruit or Vegetable Vinegars Available on the Polish Food Market. Foods 2024; 13:1488. [PMID: 38790788 PMCID: PMC11119752 DOI: 10.3390/foods13101488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Live vinegar is a product formed through a two-step fermentation process of a sugar substrate that has not been subjected to filtration or pasteurization. This is considered to preserve all nutrients and biologically active microorganisms, making it a product with a valuable composition and beneficial properties. Therefore, the purpose of this study was to analyze the chemical composition and antioxidant properties of the selected vinegars available on the Polish food market. The material in the study consisted of four live (naturally turbid, unfiltered, unpasteurized) fruit or vegetable vinegars: apple, pear, rhubarb, and lemon. Spectrophotometric, HPLC, and GC methods were used. Among the vinegars tested, lemon vinegar had the highest vitamin C content-15.95 mg/100 mL. Apple vinegar proved to be the best source of polyphenols and flavonoids (TPC-191.97 mg GAE/L, TFC-70.22 mg RE/L). All of the vinegars contained dihydroxybenzoic acid, 4-hydroxybenzoic acid, caffeic acid, 2-hydroxycinnamic acid, and myricetin. The acetic acid content of the tested vinegars ranged from 29.180 to 38.125 mM/L. The pH values ranged from 3.14 to 3.41. In conclusion, the most promising nutraceutical with potentially beneficial health-promoting properties seems to be apple vinegar.
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Affiliation(s)
| | - Karolina Jakubczyk
- Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland;
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16
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Mockus E, Starkute V, Klupsaite D, Bartkevics V, Borisova A, Sarunaite L, Arlauskiene A, Rocha JM, Bartkiene E. Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici. Foods 2024; 13:1249. [PMID: 38672920 PMCID: PMC11049090 DOI: 10.3390/foods13081249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Anastasija Borisova
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes iela 3, LV-1076 Riga, Latvia; (V.B.); (A.B.)
| | - Lina Sarunaite
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - Ausra Arlauskiene
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Agriculture Instituto 1, Akademija, LT-58344 Kėdainiai, Lithuania; (L.S.); (A.A.)
| | - João Miguel Rocha
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (E.M.); (V.S.); (D.K.)
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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Wu Y, Li S, Sun B, Guo J, Zheng M, Li A. Enhancing Gastrodin Production in Yarrowia lipolytica by Metabolic Engineering. ACS Synth Biol 2024; 13:1332-1342. [PMID: 38563122 DOI: 10.1021/acssynbio.4c00050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
Gastrodin, 4-hydroxybenzyl alcohol-4-O-β-D-glucopyranoside, has been widely used in the treatment of neurogenic and cardiovascular diseases. Currently, gastrodin biosynthesis is being achieved in model microorganisms. However, the production levels are insufficient for industrial applications. In this study, we successfully engineered a Yarrowia lipolytica strain to overproduce gastrodin through metabolic engineering. Initially, the engineered strain expressing the heterologous gastrodin biosynthetic pathway, which comprises chorismate lyase, carboxylic acid reductase, phosphopantetheinyl transferase, endogenous alcohol dehydrogenases, and a UDP-glucosyltransferase, produced 1.05 g/L gastrodin from glucose in a shaking flask. Then, the production was further enhanced to 6.68 g/L with a productivity of 2.23 g/L/day by overexpressing the key node DAHP synthases of the shikimate pathway and alleviating the native tryptophan and phenylalanine biosynthetic pathways. Finally, the best strain, Gd07, produced 13.22 g/L gastrodin in a 5 L fermenter. This represents the highest reported production of gastrodin in an engineered microorganism to date, marking the first successful de novo production of gastrodin using Y. lipolytica.
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Affiliation(s)
- Yuanqing Wu
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, #368 Youyi Road, Wuhan 430062, P. R. China
| | - Shuocheng Li
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, #368 Youyi Road, Wuhan 430062, P. R. China
| | - Baijian Sun
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, #368 Youyi Road, Wuhan 430062, P. R. China
| | - Jingyi Guo
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, #368 Youyi Road, Wuhan 430062, P. R. China
| | - Meiyi Zheng
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, #368 Youyi Road, Wuhan 430062, P. R. China
| | - Aitao Li
- State Key Laboratory of Biocatalysis and Enzyme Engineering, Hubei Key Laboratory of Industrial Biotechnology, School of Life Sciences, Hubei University, #368 Youyi Road, Wuhan 430062, P. R. China
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18
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Michalak-Tomczyk M, Rymuszka A, Kukula-Koch W, Szwajgier D, Baranowska-Wójcik E, Jachuła J, Welman-Styk A, Kędzierska K. Studies on the Effects of Fermentation on the Phenolic Profile and Biological Activity of Three Cultivars of Kale. Molecules 2024; 29:1727. [PMID: 38675547 PMCID: PMC11052505 DOI: 10.3390/molecules29081727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/03/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Fermentation is used not only to preserve food but also to enhance its beneficial effects on human health and achieve functional foods. This study aimed to investigate how different treatments (spontaneous fermentation or fermentation with the use of starter culture) affect phenolic content, antioxidant potential, and cholinesterase inhibitory activity in different kale cultivars: 'Halbhoner Grüner Krauser', 'Scarlet', and 'Nero di Toscana'. Chosen samples were further tested for their protective potential against the Caco-2 cell line. HPLC-MS analysis revealed that the fermentation affected the composition of polyphenolic compounds, leading to an increase in the content of rutin, kaempferol, sinapinic, and protocatechuic acids. In general, kale cultivars demonstrated various antioxidant activities, and fermentation led to an increase in total phenolic content and antioxidant activity. Fermentation boosted anti-cholinesterase activity most profoundly in 'Nero di Toscana'. Extracts of spontaneously fermented 'Scarlet' (SS) and 'Nero di Toscana' (NTS) showed cytoprotective properties, as revealed by the malondialdehyde (MDA), lactate dehydrogenase (LDH), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) assays. Additionally, strong anti-inflammatory activity of NTS was shown by decreased release of cytokines IL-1β and TNF-α. Collectively, the conducted studies suggest fermented kale cultivars as a potential source for functional foods.
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Affiliation(s)
- Magdalena Michalak-Tomczyk
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Anna Rymuszka
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Wirginia Kukula-Koch
- Department of Pharmacognosy with Medicinal Plants Garden, Medical University of Lublin, 1 Chodźki Street, 20-093 Lublin, Poland;
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland; (D.S.); (E.B.-W.)
| | - Ewa Baranowska-Wójcik
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland; (D.S.); (E.B.-W.)
| | - Jacek Jachuła
- Department of Botany, Mycology and Ecology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19 Street, 20-033 Lublin, Poland;
| | - Agnieszka Welman-Styk
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
| | - Kinga Kędzierska
- Department of Animal Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantynów 1I Street, 20-708 Lublin, Poland; (A.R.); (A.W.-S.); (K.K.)
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19
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Tomas M, Wen Y, Liao W, Zhang L, Zhao C, McClements DJ, Nemli E, Bener M, Apak R, Capanoglu E. Recent progress in promoting the bioavailability of polyphenols in plant-based foods. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38590257 DOI: 10.1080/10408398.2024.2336051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix effects, and interactions with other nutrients. This article reviews various methods of improving the bioavailability of polyphenols in plant-based foods, including fermentation, natural deep eutectic solvents, encapsulation technologies, co-crystallization and amorphous solid dispersion systems, and exosome complexes. Several innovative technologies have recently been deployed to improve the bioavailability of phenolic compounds. These technologies may be utilized to increase the healthiness of plant-based foods. Further research is required to better understand the mechanisms of action of these novel approaches and their potential to be used in food production.
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Affiliation(s)
- Merve Tomas
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Wei Liao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Elifsu Nemli
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Mustafa Bener
- Department of Chemistry, Faculty of Science, Istanbul University, Istanbul, Türkiye
| | - Resat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiye
- Turkish Academy of Sciences (TUBA), Ankara, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
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20
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Mukherjee A, Breselge S, Dimidi E, Marco ML, Cotter PD. Fermented foods and gastrointestinal health: underlying mechanisms. Nat Rev Gastroenterol Hepatol 2024; 21:248-266. [PMID: 38081933 DOI: 10.1038/s41575-023-00869-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/01/2023] [Indexed: 12/20/2023]
Abstract
Although fermentation probably originally developed as a means of preserving food substrates, many fermented foods (FFs), and components therein, are thought to have a beneficial effect on various aspects of human health, and gastrointestinal health in particular. It is important that any such perceived benefits are underpinned by rigorous scientific research to understand the associated mechanisms of action. Here, we review in vitro, ex vivo and in vivo studies that have provided insights into the ways in which the specific food components, including FF microorganisms and a variety of bioactives, can contribute to health-promoting activities. More specifically, we draw on representative examples of FFs to discuss the mechanisms through which functional components are produced or enriched during fermentation (such as bioactive peptides and exopolysaccharides), potentially toxic or harmful compounds (such as phytic acid, mycotoxins and lactose) are removed from the food substrate, and how the introduction of fermentation-associated live or dead microorganisms, or components thereof, to the gut can convey health benefits. These studies, combined with a deeper understanding of the microbial composition of a wider variety of modern and traditional FFs, can facilitate the future optimization of FFs, and associated microorganisms, to retain and maximize beneficial effects in the gut.
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Affiliation(s)
| | - Samuel Breselge
- Teagasc Food Research Centre, Moorepark, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Eirini Dimidi
- Department of Nutritional Sciences, King's College London, London, UK
| | - Maria L Marco
- Department of Food Science & Technology, University of California, Davis, CA, USA
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland.
- VistaMilk, Cork, Ireland.
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21
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Yu X, Zhang W, Xin L, Xu S, Cheng J. Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry. Food Chem X 2024; 21:101161. [PMID: 38434692 PMCID: PMC10904896 DOI: 10.1016/j.fochx.2024.101161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/08/2024] [Accepted: 01/23/2024] [Indexed: 03/05/2024] Open
Abstract
In this paper, the electronic nose (E-nose) and headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatiles of rice bran kvass (RBK) with the reference of Qiulin kvass (QLK). Meanwhile, the flavor amino acids of RBK before and after fermentation were determined. The results showed that the kinds of kvass remained consistent in terms of the overall category of volatiles while there were differences in content between them (p < 0.05). A total of 35 volatile compounds, mainly including esters, alcohols, phenols, aldehydes, and acids, were identified by GC-MS in the two kinds of kvass. In addition, the total essential amino acid content and the total sweet amino acid content of RBK increased significantly (p < 0.05) after fermentation. RBK contains both the main flavor of kvass and its own unique characteristics, making it a new member of the Kvass family.
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Affiliation(s)
- Xiaochen Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Wenjuan Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Liying Xin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Su Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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22
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Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
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23
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Al-Ansari M, Al-Dahmash ND, Angulo-Bejarano PI, Ha HA, Nguyen-Thi TH. Phytochemical, bactericidal, antioxidant and anti-inflammatory properties of various extracts from Pongamia pinnata and functional groups characterization by FTIR and HPLC analyses. ENVIRONMENTAL RESEARCH 2024; 245:118044. [PMID: 38157963 DOI: 10.1016/j.envres.2023.118044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/21/2023] [Accepted: 12/24/2023] [Indexed: 01/03/2024]
Abstract
The present research looked into possible biomedical applications of Pongamia pinnata leaf extract. The first screening of the phytochemical profile showed that the acetone extract had more phytochemicals than the other solvent extracts. These included more saponins, proteins, phenolic compounds, tannins, glycosides, flavonoids, steroids, and sugar. The P. pinnata acetone extract exhibited highest antibacterial activity against C. diphtheriae. The bactericidal activity was found in the following order: C. diphtheria (14 mm) > P. aeruginosa (10 mm) > S. flexneri (9 mm) > S. marcescens (7 mm) > S. typhi (7 mm) > S. epidermidis (7 mm) > S. boydii (6 mm) > S. aureus (3 mm) at 10 mg mL-1 concentration. MIC value of 240 mg mL-1 and MBC is 300 mg mL-1 of concentration with 7 colonies against C. diphtheriae was noticed in acetone extract. Acetone extract of P. pinnata was showed highest percentage of inhibition (87.5 %) at 625 mg mL-1 concentrations by DPPH method. Furthermore, the anti-inflammatory activity showed the fine albumin denaturation as 76% as well as anti-lipoxygenase was found as 61% at 900 mg mL-1 concentrations correspondingly. FT-IR analysis was used to determine the functional groups of compounds with bioactive properties. The qualitative examination of selected plants through HPLC yielded significant peak values determined by intervals through the peak value. In an acetone extract of P. pinnata, 9 functional groups were identified. These findings concluded that the acetone extract has high pharmaceutical value, but more in-vivo research is needed to assess its potential.
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Affiliation(s)
- Mysoon Al-Ansari
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Nora Dahmash Al-Dahmash
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Paola Isabel Angulo-Bejarano
- Tecnologico de Monterrey, Centre of Bioengineering, NatProLab, Plant Innovation Lab, School of Engineering and Sciences, Queretaro, 76130, Mexico
| | - Hai-Anh Ha
- Faculty of Pharmacy, Duy Tan University, Da Nang, 550000, Vietnam
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24
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Wang Z, Fang J, Zu S, Sun Q, Song Z, Geng J, Wang D, Li M, Wang C. Protective Effect of Panax notoginseng Extract Fermented by Four Different Saccharomyces cerevisiae Strains on H 2O 2 Induced Oxidative Stress in Skin Fibroblasts. Clin Cosmet Investig Dermatol 2024; 17:621-635. [PMID: 38505810 PMCID: PMC10949305 DOI: 10.2147/ccid.s443717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Accepted: 01/16/2024] [Indexed: 03/21/2024]
Abstract
Purpose To produce Panax notoginseng extract as a cosmetic ingredient through Saccharomyces cerevisiae fermentation. Methods We first compared the total sugar content, polysaccharide content, reducing sugar content, total phenolic content, total saponin content, DPPH free radical, ABTS free radical, hydroxyl free radical scavenging ability and ferric reducing antioxidant power (FRAP) of Panax notoginseng fermented extract (pnFE) and unfermented extract (pnWE). Their potential correlations were analyzed by Pearson's correlation analysis. Then, the oxidative stress model of H2O2-induced MSFs was used to evaluate the effects of different pnFE on MSF viability, reactive oxygen species (ROS), malondialdehyde (MDA), and the activities of catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) to explore their protective effects on MSFs subjected to H2O2-induced cellular oxidative damage. Finally, their safety and stability were evaluated by using the red blood cell (RBC) test and hen's egg test-chorioallantoic membrane (HET-CAM) assay, and changes in pH and content of soluble solids, respectively. Results Compared with pnWE, pnFE has more active substances and stronger antioxidant capacity. In addition, pnFE has a protective effect on H2O2-induced oxidative stress in MSFs with appropriate safety and stability. Conclusion PnFE has broad application prospects in the field of cosmetics.
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Affiliation(s)
- Ziwen Wang
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Jiaxuan Fang
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Shigao Zu
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Qianru Sun
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Zixin Song
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Jiman Geng
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Dongdong Wang
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Meng Li
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
| | - Changtao Wang
- Beijing Key Laboratory of Plant Resource Research and Development, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
- School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China
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25
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Li J, Lu X, Zou X, Ye BC. Recent Advances in Microbial Metabolic Engineering for Production of Natural Phenolic Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4538-4551. [PMID: 38377566 DOI: 10.1021/acs.jafc.3c07658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Phenolic acids are important natural bioactive compounds with varied physiological functions. They are extensively used in food, pharmaceutical, cosmetic, and other chemical industries and have attractive market prospects. Compared to plant extraction and chemical synthesis, microbial fermentation for phenolic acid production from renewable carbon sources has significant advantages. This review focuses on the structural information, physiological functions, current applications, and biosynthesis pathways of phenolic acids, especially advances in the development of metabolically engineered microbes for the production of phenolic acids. This review provides useful insights concerning phenolic acid production through metabolic engineering of microbial cell factories.
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Affiliation(s)
- Jin Li
- College of Pharmacy and Bioengineering, Chongqing University of Technology, Chongqing 400054, China
| | - Xiumin Lu
- College of Pharmacy and Bioengineering, Chongqing University of Technology, Chongqing 400054, China
| | - Xiang Zou
- College of Pharmaceutical Sciences, Southwest University, Chongqing 400715, China
| | - Bang-Ce Ye
- Laboratory of Biosystems and Microanalysis, Institute of Engineering Biology and Health, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
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26
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El-Sayed HS, Hassan A, Barakat KM, Ghonam HEB. Improvement of growth and biochemical constituents of Rosmarinus officinalis by fermented Spirulina maxima biofertilizer. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 208:108452. [PMID: 38442624 DOI: 10.1016/j.plaphy.2024.108452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/19/2024] [Accepted: 02/19/2024] [Indexed: 03/07/2024]
Abstract
Delayed growth period and nature of woody stems are challenges for the urgent economic needs of rosemary plant culturing in the winter season. Different concentrations of biofertilizer initiated from Spirulina maxima, marine Lactobacillus plantarum, molasses and industrial organic waste (IOW) were subjected to freshly cut cuttings of the Rosmarinus officinalis L. (rosemary) plant to study the impact of this biofertilizer on the growth performance of the plant. The present work explored the potential of this biofertilizer in concentrations of 0.5%-1% and achieved a significant impact on the growth parameters and biochemical constituents of R. officinalis, a 27-day-old plant. The development of adventitious roots was earlier within one week, particularly at 0.5% and 1%. It can be concluded that the application of this biofertilizer at the lower concentrations enhanced the production of bioactive substances such as phytohormones (auxin, cytokinin, and gibberellins), carbohydrates, and vitamins; moreover, through controlling a range of physiological and biochemical processes, it can promote the intake of nutrients. Thus, this biofertilizer (Spirulina maxima, marine Lactobacillus plantarum, molasses and IOW) at a concentration of 1% is the recommended dose for application to agriculture sustainability.
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Affiliation(s)
- Heba S El-Sayed
- National Institute of Oceanography & Fisheries (NIOF), Egypt
| | - Atiat Hassan
- Botany and Microbiology Department, Faculty of Science, Alexandria University, Egypt
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27
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Cui R, Zhang C, Pan ZH, Hu TG, Wu H. Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies. Compr Rev Food Sci Food Saf 2024; 23:e13305. [PMID: 38379388 DOI: 10.1111/1541-4337.13305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024]
Abstract
Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic-fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic-fermented MFH. Probiotics degrade toxins and anti-nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic-fermented MFH in recent years, including antimicrobial, antioxidant, anti-inflammatory, anti-neurodegenerative, skin-protective, and gut microbiome-modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic-fermented MFH is prospected in combination with modern development technologies, such as high-throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic-fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic-fermented MFH.
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Affiliation(s)
- Rui Cui
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Cong Zhang
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Zhen-Hui Pan
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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28
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Carrapiso AI, Martín-Mateos MJ, D'Arrigo M, Delgado-Adámez J, Saraiva JA, Ramírez-Bernabé MR. High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón"). Foods 2024; 13:687. [PMID: 38472802 DOI: 10.3390/foods13050687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/15/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dry-cured sausages, and to compare its effect when added at 0.5 and 3% with those of synthetic additives (sodium nitrite and ascorbic acid) and no additives (Control) in lipid and protein oxidation, the instrumental color, the sensory characteristics, and the volatile compounds. The pomace (68.7 ± 7.4 mmol Trolox g-1) was as effective as the additives at preventing lipid oxidation, resulting in values 3.2-3.8 times lower than the Control sausages. However, the pomace was not effective at decreasing the microbial counts, improving the instrumental and sensory color and the volatile compound profile, and decreasing the off-odor and off-flavor developed in the Control sausages. The lack of a detrimental effect of the pomace at 0.5% on the volatile compounds and the sensory characteristics and its benefits to delay lipid oxidation suggest that it might be useful to improve the oxidative stability. Conversely, at 3%, with a detrimental effect on some sensory characteristics and no benefits over the lower dosage, is not advisable.
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Affiliation(s)
- Ana Isabel Carrapiso
- Tecnología de Alimentos, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06006 Badajoz, Spain
| | - María Jesús Martín-Mateos
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
| | - Matilde D'Arrigo
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
| | - Jonathan Delgado-Adámez
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
| | - Jorge Alexandre Saraiva
- Research Unit of Organic Chemistry, Natural and Agro-Food Products (QOPNA), Chemistry Department, Aveiro University, 3810-193 Aveiro, Portugal
| | - María Rosario Ramírez-Bernabé
- Instituto Tecnológico Agroalimentario (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), 06187 Badajoz, Spain
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29
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Chu PY, Hsu CL, Lin YA, Pan YC, Dai YH, Yu YC, Yang JC, Ma WL, Chen YJL, Lee CL, Wu YC. Effects of Citrus depressa Hayata juice on high-fat diet-induced obesity in HBV transgenic mice. Heliyon 2024; 10:e24438. [PMID: 38312542 PMCID: PMC10835261 DOI: 10.1016/j.heliyon.2024.e24438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/20/2023] [Accepted: 01/09/2024] [Indexed: 02/06/2024] Open
Abstract
The present study investigated the potential anti-obesity properties of Citrus depressa Hayata (CDH) juice in HBV transgenic mice, as well as the impact of fermentation on the effectiveness of the juice. The results revealed that fermentation increased the levels of polyphenols and hesperidin in CDH juice. The animal study demonstrated that both juices were effective in mitigating the weight gain induced by a high-fat diet by correcting metabolic parameter imbalances, reducing hepatic lipid accumulation, and reversing hepatic immune suppression. Furthermore, fermented juice exhibited superior efficacy in managing body weight and inhibiting the expansion of white adipose tissue (WAT). Fermented juice significantly enhanced adiponectin production and PPARγ expression in WAT, while also reducing hypertrophy. This study offers valuable insights into the potential role of CDH juices in combating obesity associated with high fat consumption and underscores the promise of CDH juice as a functional beverage.
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Affiliation(s)
- Pei-Yi Chu
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
| | - Chang-Lu Hsu
- Department of Business Administration, National Chiayi University, Chiayi, Taiwan
| | - Yen-An Lin
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- Graduate Institute of Biomedical Sciences, China Medical University, Taichung, Taiwan
| | - Yi-Cheng Pan
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- .Ph.D. Program for Cancer Biology and Drug Discovery, China Medical University and Academia Sinica, Taichung, Taiwan
| | - Yun-Hao Dai
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- School of Pharmacy, China Medical University, Taichung, Taiwan
| | - Ying-Chun Yu
- Department of Medical Research, and Organ Transplantation Center, China Medical University Hospital, Taichung, Taiwan
| | - Juan-Cheng Yang
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- School of Chinese Medicine, College of Chinese Medicine, China Medical University, Taichung, Taiwan
| | - Wen-Lung Ma
- Department of Medical Research, and Organ Transplantation Center, China Medical University Hospital, Taichung, Taiwan
| | | | - Chia-Lin Lee
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- Department of Cosmeceutics, China Medical University, Taichung 40604, Taiwan
| | - Yang-Chang Wu
- Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung, Taiwan
- Graduate Institute of Integrated Medicine, College of Chinese Medicine, China Medical University, Taichung, Taiwan
- Department of Medical Laboratory Science and Biotechnology, College of Medical and Health Science, Asia University, Taichung, Taiwan
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30
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Berenshtein L, Okun Z, Shpigelman A. Stability and Bioaccessibility of Lignans in Food Products. ACS OMEGA 2024; 9:2022-2031. [PMID: 38250420 PMCID: PMC10795133 DOI: 10.1021/acsomega.3c07636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/20/2023] [Accepted: 12/07/2023] [Indexed: 01/23/2024]
Abstract
Lignans are a group of plant phenolic compounds with various technofunctional and health-promoting properties. They can be found in oilseeds (291.7-2513 mg/100 g), nuts, vegetables, fruits, and alcoholic and nonalcoholic drinks. The most common structural representative feature of lignans' backbone is a dimeric phenylpropanoid, which consists of two C6-C3 units joined by a central carbon. Compared to other phenolics, such as flavonoids, the literature on lignan stability and bioaccessibility is limited. This Mini-Review aims to present an overview of recent literature, draw connecting lines to the known regarding polyphenols, and suggest the main knowledge gaps. Processing methods and processing conditions influence the stability of lignans with several thermal treatments explored. Roasting, as a major studied processing step, displayed varying effects as a function of the lignan structure and matrix. The content of specific and even total lignans was shown to increase in some cases even after intense thermal treatment. Lignans were also reported to present a stabilizing effect against oxidation to oils when added externally. Different fermentation methods presented inconclusive outcomes on the content of lignans, likely stemming from the various matrices and microorganisms studied in a relatively limited pool of studies. The bioaccessibility of lignans in in vitro studies was usually low (from less than 1% in fermented flaxseed to 30% for microwaved artichokes). Yet, a clear conclusion regarding the digestive fate of lignans as a function of processing and structure cannot be currently suggested, and significant additional effort in this direction is needed.
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Affiliation(s)
- Liora Berenshtein
- Faculty
of Biotechnology and Food Engineering, Technion,
Israel Institute of Technology, Haifa 3200003, Israel
| | - Zoya Okun
- Faculty
of Biotechnology and Food Engineering, Technion,
Israel Institute of Technology, Haifa 3200003, Israel
| | - Avi Shpigelman
- Faculty
of Biotechnology and Food Engineering, Technion,
Israel Institute of Technology, Haifa 3200003, Israel
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31
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Tang M, Wang Z, Luo J, Zhu T, Song F, Chen H. Preparation, chemical profiles, antioxidative activities, and angiotensin-converting enzyme 2 inhibitory effect of date fruit vinegar. J Food Sci 2024; 89:684-700. [PMID: 38010752 DOI: 10.1111/1750-3841.16782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 11/29/2023]
Abstract
Date palm (Phoenix dactylifera L.) is an important commercial crop extensively consumed as a staple food and has been applied in many ethnomedical systems. Fruit vinegar is a preservative, condiment, and beverage with a spectrum of health benefits. Studies about the preparation, chemical profiles, and bioactivities of date fruit vinegar (DFV) are fundamental requirements for industrialization production. This study focused on the lab-scaled producing conditions, chemical profiles of DFV, and its bioactivities in vitro. According to the results, a date wine containing 9.75% methanol was obtained by yeast fermenting the enzyme-hydrolyzed date juice with 23.11% ± 0.39% of total sugar content. The optimized acidic fermentation conditions were an inoculation amount of 0.02%, a fermentation temperature of 31.14°C, and an initial alcohol content of 7.78%. Total acidity and total phenolic contents of the DFV were 7.74% ± 0.29% and 1.44 mg gallic acid equivalent/mL, respectively. In total, 32 organic acids were quantitated in the unaged DFV, with acetic, L-malic, and oxoglutaric acids as the predominant compounds. A total of 930 volatiles were identified in the DFV, including 186 esters, 177 terpenoids, and 148 heterocyclic compounds. There are 18 phenolic acids presented in the DFV. In addition, 42 flavonoids were quantitated in the DFV, including catechin, taxifolin, and cynaroside. The results of free radical scavenging activities and reducing power demonstrated that the DFV displayed good antioxidant properties. The DFV also acted well on angiotensin-converting enzyme 2 inhibition. These results suggest that the DFV can be industrially developed as a dietary supplement.
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Affiliation(s)
- Minmin Tang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan, P. R. China
| | - Zhihuang Wang
- College of Food Science and Technology, Hainan University, Hainan, China
| | - Jiaxin Luo
- Department of Food Science and Engineering, School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Tingting Zhu
- Department of Food Science and Engineering, School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Fei Song
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan, P. R. China
| | - Hua Chen
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, Hainan, P. R. China
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Cheng M, He J, Gu Y, Wu G, Tan L, Li C, Xu F, Zhu K. Changes in Phenolic Compounds and Antioxidant Capacity of Artocarpus heterophyllus Lam. (Jackfruit) Pulp during In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2023; 13:37. [PMID: 38247464 PMCID: PMC10812572 DOI: 10.3390/antiox13010037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/21/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024] Open
Abstract
An in vitro gastrointestinal digestion model was applied to investigate the effect of digestion on the phenolic compounds and antioxidant capacity of Artocarpus heterophyllus Lam. (jackfruit) pulp. The total phenol content (TPC) was determined using Folin-Ciocalteu method, and the antioxidant activities were evaluated by DPPH and ABTS assays. Phenolic compounds were analyzed using ultra-performance liquid chromatography coupled with electrospray ionization, followed by quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS). The results showed that TPC was significantly higher after gastric digestion. Thirty phenolic compounds (hydroxybenzoic acids and derivatives, hydroxycinnamic acids and derivatives, and flavonoids) were identified. The antioxidant activities of the digested samples varied with the TPC, and there was a correlation between antioxidant activity and TPC. The present study implies that gastrointestinal digestion may improve TPC and increase the amount of free phenolic compounds, mainly related to changes in pH value and digestive enzymes.
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Affiliation(s)
- Ming Cheng
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiali He
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- College of Tropical Crop Science, Yunnan Agricultural University, Pu’er 665099, China
| | - Yu Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China
| | - Gang Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571100, China
| | - Chuan Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
- National Center of Important Tropical Crops Engineering and Technology Research, Wanning 571533, China
- Key Laboratory of Nutritional Quality and Health Benefits of Tropical Agricultural Products of Haikou City, Haikou 571100, China
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Tyliszczak M, Wiatrak B, Danielewski M, Szeląg A, Kucharska AZ, Sozański T. Does a pickle a day keep Alzheimer's away? Fermented food in Alzheimer's disease: A review. Exp Gerontol 2023; 184:112332. [PMID: 37967591 DOI: 10.1016/j.exger.2023.112332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/09/2023] [Accepted: 11/12/2023] [Indexed: 11/17/2023]
Abstract
Fermented food is commonly viewed as healthy, mostly due to its probiotic and digestion-enhancing properties and recently it has been examined with regard to the development of new therapeutic and preventive measures for Alzheimer's disease. Fermented food has been shown to have anti-inflammatory and antioxidant properties and to alter the gut microbiota. However, the exact pathogenesis of Alzheimer's disease is still unknown and its connections to systemic inflammation and gut dysbiosis, as potential targets of fermented food, require further investigation. Therefore, to sum up the current knowledge, this article reviews recent research on the pathogenesis of Alzheimer's disease with emphasis on the role of the gut-brain axis and studies examining the use of fermented foods. The analysis of the fermented food research includes clinical and preclinical in vivo and in vitro studies. The fermented food studies have shown promising effects on amyloid-β metabolism, inflammation, and cognitive impairment in animals and humans. Fermented food has great potential in developing new approaches to Alzheimer's disease treatment.
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Affiliation(s)
- Michał Tyliszczak
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland.
| | - Benita Wiatrak
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland
| | | | - Adam Szeląg
- Department of Pharmacology, Wroclaw Medical University, Wrocław, Poland
| | - Alicja Z Kucharska
- Department of Fruit, Vegetable, and Plant Nutraceutical Technology, Wroclaw University of Environmental and Life Sciences, Wrocław, Poland
| | - Tomasz Sozański
- Department of Preclinical Sciences, Pharmacology and Medical Diagnostics, Faculty of Medicine, Wroclaw University of Science and Technology, Wrocław, Poland
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König A, Sadova N, Dornmayr M, Schwarzinger B, Neuhauser C, Stadlbauer V, Wallner M, Woischitzschläger J, Müller A, Tona R, Kofel D, Weghuber J. Combined acid hydrolysis and fermentation improves bioactivity of citrus flavonoids in vitro and in vivo. Commun Biol 2023; 6:1083. [PMID: 37880345 PMCID: PMC10600125 DOI: 10.1038/s42003-023-05424-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 10/05/2023] [Indexed: 10/27/2023] Open
Abstract
Many bioactive plant compounds, known as phytochemicals, have the potential to improve health. Unfortunately, the bioavailability and bioactivity of phytochemicals such as polyphenolic flavonoids are reduced due to conjugation with sugar moieties. Here, we combine acid hydrolysis and tailored fermentation by lactic acid bacteria (Lactiplantibacillus plantarum) to convert the biologically less active flavonoid glycosides hesperidin and naringin into the more active aglycones hesperetin and naringenin. Using a comprehensive approach, we identify the most effective hydrolysis and fermentation conditions to increase the concentration of the aglycones in citrus extracts. The higher cellular transport and bioactivity of the biotransformed citrus extract are also demonstrated in vitro and in vivo. Superior antioxidant, anti-inflammatory and cell migration activities in vitro, as well as intestinal barrier protecting and antioxidant activities in Drosophila melanogaster are identified. In conclusion, the presented biotransformation approach improves the bioactivity of flavonoids, clearly traced back to the increase in aglycone content.
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Affiliation(s)
- Alice König
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Nadiia Sadova
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
| | - Marion Dornmayr
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Bettina Schwarzinger
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Cathrina Neuhauser
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
| | - Verena Stadlbauer
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Melanie Wallner
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Jakob Woischitzschläger
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
| | - Andreas Müller
- TriPlant AG, Industriestrasse 17, Buetzberg, 4922, Switzerland
| | - Rolf Tona
- TriPlant AG, Industriestrasse 17, Buetzberg, 4922, Switzerland
| | - Daniel Kofel
- TriPlant AG, Industriestrasse 17, Buetzberg, 4922, Switzerland
| | - Julian Weghuber
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria.
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria.
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Laya A. Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots ( Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons. BIOMED RESEARCH INTERNATIONAL 2023; 2023:4779424. [PMID: 37920786 PMCID: PMC10620029 DOI: 10.1155/2023/4779424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 09/28/2023] [Accepted: 10/03/2023] [Indexed: 11/04/2023]
Abstract
Gari is a partially gelatinized roasted fermented granular white or yellowish product made from storage roots of cassava. It is consumed as fast foods in many countries across the world. Physicochemical composition, particle size, colour, and antioxidant activities of five gari (92/0326, 96/1414, IRAD4115, EN, and AD) processed from fresh storage roots harvested at 12 months after planting (MAP) and 15MAP compared to four (4) commercial gari (M1, M2, M3, and M4) were evaluated. The analytical results revealed that colour value b∗ and particle size varied significantly (p < 0.05) among the gari samples. Bound flavonoid contents were lower than free flavonoids (3.93 to 10.50 mgQE/100 g and 2.40 to 8.85 mgQE/100 g, respectively). Fourier transform infrared confirmed the functional groups in all gari samples. The antioxidant activity of the bound phenolics showed significantly (p < 0.05) higher DPPH scavenging ability than free phenolics (gari M2: 2.70 μgTE/g). Similarly, the bound phenolics showed significant (p < 0.05) variation of HRSA scavenging activity (0.18-35.09 μgTE/g). However, the best HRSA scavenging activity was found with bound phenolics of gari 96/1414, whereas HRSA scavenging activity was not detected in gari 92/0326, 96/1414, and AD. The value of ABTS scavenging activity of gari varied significantly (p < 0.05) from 20.60 to 30.17 μgTE/g and from 20.70 to 34.39 for free and bound phenolics, respectively, while free phenolics showed higher FRAP value (7.97 mgTE/g) than the bound phenolics (4.59 mgTE/g). Additionally, phenolics and antioxidant activities showed significantly (p < 0.05) a positive correlation. The present study has provided an insight into the physicochemical composition, bioactive compounds, and antioxidant activities of various gari processed at different season and maturity period of harvesting. It reveals that consumers of cassava gari can get health benefits apart from the nutritional values.
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Affiliation(s)
- Alphonse Laya
- Department of Biology Faculty of Science, University of Maroua, P.O. Box 814, Maroua, Cameroon
- Fruit and Vegetable Technology Department, CSIR-Central Food Technology Research Institute, Mysuru 570020, India
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36
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Ścibisz I, Ziarno M. Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies. Foods 2023; 12:3858. [PMID: 37893752 PMCID: PMC10606227 DOI: 10.3390/foods12203858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/16/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The addition of yogurt to fruit smoothies enhances their nutritional value by introducing components not naturally found in fruit products. However, the addition of fermented products can affect the stability of fruit bioactive components in fruits, such as anthocyanins. This study aimed to evaluate the effect of varying yogurt additions (0, 10, 20, and 30%) on the stability of anthocyanins during a 4-week refrigerated storage period. The smoothies were obtained from purees of strawberry, raspberry, and blueberry, combined with apple juice and apple puree. In addition, to elucidate the causes of the observed changes in the smoothies, model studies were conducted using purified anthocyanin extracts obtained from the analyzed fruits. We assessed the effects of pH, hydrogen peroxide concentration, and the addition of cell-free extracts from Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on changes in anthocyanin content during storage. We found that adding yogurt led to a decrease in anthocyanin stability during the 4-week cold storage period. Specifically, a 30% yogurt addition decreased anthocyanin stability in all tested beverages, while a 20% yogurt addition impacted the strawberry and raspberry smoothies. The degree to which yogurt affected anthocyanin stability was dependent on the source of the raw material. The most notable impact was observed in strawberry smoothies and the least in blueberry smoothies. The variability could be attributed to differences in anthocyanin profiles among the fruits, the chemical composition of the beverages, and the observed difference in the survival rates of lactic acid bacteria. Model studies showed that during the storage of anthocyanin extracts, the addition of hydrogen peroxide and cell-free extract had a significant effect, whereas pH within the examined range (3.0-4.5) did not affect anthocyanin stability.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS˗SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS˗SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland;
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37
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Tian ZX, Li YF, Long MX, Liang Q, Chen X, Huang DM, Ran YQ. Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation. Front Nutr 2023; 10:1282438. [PMID: 37899841 PMCID: PMC10602741 DOI: 10.3389/fnut.2023.1282438] [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: 08/24/2023] [Accepted: 09/22/2023] [Indexed: 10/31/2023] Open
Abstract
To explore the effect of different microbial strains on blueberry pomace with solid-state fermentation (SSF), three fungi strains and three lactic acid bacteria (LAB) strains were utilized to investigate with respect to polyphenol profiles, antioxidant capacities, and bioaccessibility. Different strains exhibited different capacities for metabolizing polyphenolic compounds in blueberry pomace. The contents of 10 phenolic acids and 6 flavonoids (except (+)-catechin) were increased in blueberry pomace fermented by Lactobacillus acidophilus (LA). A similar tendency was observed in blueberry pomace fermented by Aspergillus niger (AN) and Lactobacillus plantarum (LP), where the concentration of 8 phenolic acids and 5 flavonoids was enhanced, with the following exceptions: (+)-catechin, ferulic acid, vanillic acid, and quercitrin. Chlorogenic acid and quercetin were the maximum phenolic acids and flavonoids in blueberry pomace with SSF, upgraded at 22.96 and 20.16%, respectively. Contrary to the growth of phenolic acids and flavonoid compounds, all individual anthocyanins showed a decreased trend. Only in the blueberry pomace fermented by AN, all anthocyanidins exhibit a rising trend. After SSF, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenylpicrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) radical scavenging abilities were increased by up to 33.56, 59.89, and 87.82%, respectively. Moreover, the simulated gastrointestinal digestion system revealed that SSF improved the bioaccessibility of polyphenolic compounds. Compared with other strains, LA, LP, and AN showed better excellent capacities for metabolizing polyphenolic compounds, which led to a greater increase in antioxidant activity and bioaccessibility in fermented blueberry pomace.
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Affiliation(s)
| | - Yong-Fu Li
- Guizhou Institute of Integrated Agricultural Development, Guizhou Academy of Agricultural Sciences, Guiyang, China
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Christiansen CB, Jeppesen PB, Hermansen K, Gregersen S. Aronia in the Type 2 Diabetes Treatment Regimen. Nutrients 2023; 15:4188. [PMID: 37836472 PMCID: PMC10574687 DOI: 10.3390/nu15194188] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 09/22/2023] [Accepted: 09/24/2023] [Indexed: 10/15/2023] Open
Abstract
Aronia melanocarpa berries are rich in antioxidants and possess a high antioxidant capacity. Aronia berries have shown potential in type 2 diabetes mellitus (T2DM) treatment, and previous studies indicate improvements in glycemia after supplementation. Unfortunately, the effectiveness of aronia berries is limited by the low bioavailability of aronia, which fermentation could potentially overcome. The objective of this study was to compare the effects of fermented or non-fermented aronia pulp with placebo in subjects with T2DM. This study was a triple-blinded, triple-crossover study with eight-week intervention periods with fermented aronia extract (FAE), non-fermented aronia extract (AE), and placebo. Extracts were incorporated in snack bars with 37% aronia (FAE or AE) or wheat bran (placebo) and 63% raisins and coconut oil. Pre- and post-treatment period, we did fasting blood samples, including hemoglobin A1c, fructosamine, insulin, glucose, glucagon-like peptide-1, glucose-dependent insulinotropic peptide (GIP) and glucagon, oral glucose tolerance tests, and anthropometric measurements. Of 36 randomized participants, 23 completed the trial. Aside from a higher increase in GIP after FAE supplementation compared to after placebo supplementation, aronia extracts had no effect. The increase in GIP levels after FAE supplementation may hold potential benefits, but the overall clinical impact remains unclear.
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Affiliation(s)
- Christine B. Christiansen
- Department of Clinical Medicine, Aarhus University, Palle Juul-Jensens Boulevard 11, 8200 Aarhus N, Denmark; (P.B.J.); (K.H.); (S.G.)
| | - Per B. Jeppesen
- Department of Clinical Medicine, Aarhus University, Palle Juul-Jensens Boulevard 11, 8200 Aarhus N, Denmark; (P.B.J.); (K.H.); (S.G.)
| | - Kjeld Hermansen
- Department of Clinical Medicine, Aarhus University, Palle Juul-Jensens Boulevard 11, 8200 Aarhus N, Denmark; (P.B.J.); (K.H.); (S.G.)
- Department of Endocrinology and Internal Medicine, Aarhus University Hospital, Palle Juul-Jensens Boulevard 99, 8200 Aarhus N, Denmark
| | - Søren Gregersen
- Department of Clinical Medicine, Aarhus University, Palle Juul-Jensens Boulevard 11, 8200 Aarhus N, Denmark; (P.B.J.); (K.H.); (S.G.)
- Steno Diabetes Center Aarhus, Palle Juul-Jensens Boulevard 11, 8200 Aarhus N, Denmark
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Sornsenee P, Chimplee S, Romyasamit C. Evaluation of Antibacterial, Antibiofilm, Antioxidant, and Anti-Inflammatory Activities of Kratom Leaves (Mitragyna speciosa) Fermentation Supernatant Containing Lactobacillus rhamnosus GG. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10142-x. [PMID: 37713167 DOI: 10.1007/s12602-023-10142-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/11/2023] [Indexed: 09/16/2023]
Abstract
Kratom (Mitragyna speciosa) leaves are commonly used to enhance endurance and treat various diseases. This study evaluated the effect of kratom leaf fermentation with Lactobacillus rhamnosus. Antibacterial activity was investigated against Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), Escherichia coli, and E. coli O157:H7. Biofilm inhibition and eradication assays were also performed. Antioxidant properties were determined by measuring the total phenolic and flavonoid content and DPPH and ABTS scavenging activities. Nitric oxide and TNF-α, IL-1β, and IL-6 expressions in LPS-stimulated RAW 264.7 macrophage cells were also measured. Aqueous kratom extract exhibited promising effects against free radicals and pro-inflammatory cytokines. Notably, all fermented kratoms showed significant antibacterial activity against the tested pathogens and antibiofilm formation by S. aureus and MRSA. Furthermore, the eradication of established biofilms of fermented kratoms was observed in S. aureus (day 2, 50 mg/mL) and E. coli (day 2, 100 mg/mL and day 4, 50 mg/mL). To the best of our knowledge, this study is the first to report that fermented and non-fermented kratoms could be nutraceutical sources of antibacterial, antibiofilm, antioxidant, and anti-inflammatory substances against related diseases and can be applied further in dietary or cosmetic products with health-promoting effects.
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Affiliation(s)
- Phoomjai Sornsenee
- Department of Family and Preventive Medicine, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Siriphorn Chimplee
- Department of Biomedical Sciences and Biomedical Engineering, Faculty of Medicine, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Chonticha Romyasamit
- Department of Medical Technology, School of Allied Health Sciences, Walailak University, Thasala, Nakhon Si Thammarat, Thailand.
- Research Center of Excellence in Innovation of Essential Oil, Walailak University, Thasala, Nakhon Si Thammarat, Thailand.
- Research Center in Tropical Pathobiology, Walailak University, Thasala District, Nakhon Si Thammarat, Thailand.
- Center of Excellent in Marijuana, Hemp and Kratom, Walailak University, Nakhon Si Thammarat, 80160, Thailand.
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Ravindran DR, Kannan S, Jeyakumar D, Marudhamuthu M. Characterization of phenyl propiolic acid from Proteus mirabilis DMTMMR-11 and Evaluation of its mode of action against Yersinia enterocolitica (MTCC-840) an in-Vitro and in-Vivo based approach. Microb Pathog 2023; 182:106258. [PMID: 37482115 DOI: 10.1016/j.micpath.2023.106258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/25/2023]
Abstract
Foodborne illnesses are pervasive in raising public health concerns in both developed and developing nations. Yersinia enterocolitica a zoonotic bacterial species that causes food-transmitted infections, and gastroenteritis, is its most prevalent clinical manifestation. This study aims to investigate the differences, dependencies, and inhibitory mechanisms between the host and the microbiome. Proteus mirabilis DMTMMR-11, the bacterium found in the human gastrointestinal tract was used for the extraction of intracellular metabolite, because of its beneficial effects on the normal flora of the human gut. Phenyl propiolic acid was identified as the dominant compound in the metabolite after characterization using FT-IR, NMR, and LC-MS-MS. To assess its inhibitory mechanism against Yersinia enterocolitica, the pathogen was subjected to biological characterization by MBC and MIC, resulting in the rate of inhibition at 50 μg/ml. Anti-bacterial curve supports the inhibited growth of Y. enterocolitica. Mechanism of inhibition at its cellular level was indicated by the increase in alkaline phosphate content, which drastically reduced the cell membrane and cell wall potential expanding its permeability by intruding the membrane proteins, which was observed in SEM Imaging. Phenyl propiolic acid efficiently disrupts the biofilm formation by reducing the adherence and increasing the eradication property of the pathogen by exhibiting 65% of inhibition at the minimal duration of 12h. In-vivo study was carried out through host-pathogen interaction in C. elegans, an efficient model organism assessed for its life-span, physiological, and behavioral assays.
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Affiliation(s)
- Deepthi Ramya Ravindran
- Department of Microbial Technology, School of Biological Sciences, Madurai Kamaraj University, Madurai, TamilNadu, 625021, India
| | - Suganya Kannan
- Central Research Laboratory for Biomedical Research, Vinayaka Mission's Medical College and Hospital, Vinayaka Mission's Research Foundation (Deemed to be university), Karaikal, Puducherry, 609609, India
| | - Deepika Jeyakumar
- Laboratory of Microbiology, Serology, and Molecular Biology, Vadamalayan Hospitals Private Limited, Madurai, TamilNadu, 625002, India
| | - Murugan Marudhamuthu
- Department of Microbial Technology, School of Biological Sciences, Madurai Kamaraj University, Madurai, TamilNadu, 625021, India.
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de Oliveira SD, de Souza EL, Araújo CM, Martins ACS, Borges GDSC, Lima MDS, Viera VB, Garcia EF, da Conceição ML, de Souza AL, de Oliveira MEG. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola ( Malpighia emarginata D.C.) and guava ( Psidium guajava L.) fruit processing by-products. 3 Biotech 2023; 13:315. [PMID: 37637001 PMCID: PMC10449742 DOI: 10.1007/s13205-023-03738-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/06/2023] [Indexed: 08/29/2023] Open
Abstract
This study aimed to investigate the effects of spontaneous fermentation on physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola and guava fruit industrial by-products. Viable cell counts of lactic acid bacterial (LAB) in acerola and guava by-products were ≥ 5.0 log CFU/mL from 24 h up to 120 h of fermentation. Fermented acerola and guava by-products had increased luminosity and decreased contrast. Contents of total soluble solids and pH decreased, and titrable acidity increased in acerola and guava by-products during fermentation. Ascorbic acid contents decreased in acerola by-product and increased in guava by-product during fermentation. Different phenolic compounds were found in acerola and guava by-products during fermentation. Fermented acerola and guava by-products had increased contents of total flavonoids, total phenolics, and antioxidant activity. The contents of total flavonoids and total phenolics positively correlated with antioxidant activity in fermented acerola and guava by-products. These results indicate that spontaneous fermentation could be a strategy to improve the contents of bioactive compounds and the antioxidant activity of acerola and guava by-products, adding value and functionalities to these agro-industrial residues.
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Affiliation(s)
- Sabrina Duarte de Oliveira
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Caroliny Mesquita Araújo
- Post-Graduate Program in Nutrition Sciences, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Ana Cristina Silveira Martins
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Graciele da Silva Campelo Borges
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Marcos dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, 56302-100 Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Center of Education and Health, Federal University of Campina Grande, Cuité, 58175-000 Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, 58058-600 Brazil
| | - Maria Lúcia da Conceição
- Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Antônia Lúcia de Souza
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, João Pessoa, 58051-900 Brazil
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, Campus I, Cidade Universitária, João Pessoa, Paraíba 58051-900 Brazil
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Xie J, Wang Y, Zhong R, Yuan Z, Du J, Huang J. Quality evaluation of Sojae Semen Praeparatum by HPLC combined with HS-GC-MS. Heliyon 2023; 9:e18767. [PMID: 37593616 PMCID: PMC10432166 DOI: 10.1016/j.heliyon.2023.e18767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/29/2023] [Accepted: 07/27/2023] [Indexed: 08/19/2023] Open
Abstract
Sojae Semen Praeparatum is a popular fermented legume product in China, with a delicious flavour and health benefits. However, the quality control methods for Sojae Semen Praeparatum are now incomplete, and there are no standards for defining its degree of fermentation. In this study, we introduced colour, acid value, ethanol-soluble extractives and six flavonoid components' content to evaluate the quality of Sojae Semen Praeparatum comprehensively. Multiple linear regression was used to streamline the 11 evaluation indicators to 4 and confirm the evaluating feasibility of the four indicators. The degree of fermentation and odour of Sojae Semen Praeparatum were analyzed on headspace-gas chromatography-mass, and two types of odours, 'pungent' and 'unpleasant', could distinguish over-fermented Sojae Semen Praeparatum. Our research developed fermentation specifications and quality standards for Sojae Semen Praeparatum.
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Affiliation(s)
- Jiaqi Xie
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, 100029, China
| | - Yibo Wang
- China National Traditional Chinese Medicine Co., Ltd, China
| | - Rongrong Zhong
- China National Traditional Chinese Medicine Co., Ltd, China
| | - Zhenshuang Yuan
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, 100029, China
| | - Jie Du
- China National Traditional Chinese Medicine Co., Ltd, China
| | - Jianmei Huang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, 100029, China
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Mikheev VS, Struchkova IV, Churkina LM, Brilkina AA, Berezina EV. Several Characteristics of Oidiodendron maius G.L. Barron Important for Heather Plants' Controlled Mycorrhization. J Fungi (Basel) 2023; 9:728. [PMID: 37504716 PMCID: PMC10381259 DOI: 10.3390/jof9070728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/03/2023] [Accepted: 07/03/2023] [Indexed: 07/29/2023] Open
Abstract
Oidiodendron maius G.L. Barron is a recognized fungal species capable of forming ericoid mycorrhiza with various positive effects on host plants; therefore, newly found and previously uncharacterized O. maius strains may be valuable for heather plants' controlled mycorrhization. Characteristics of the O. maius F3860 strain were studied, i.e., mycelium growth on various nutrient media and the ability to secrete auxins and enzymes. O. maius F3860 grew rapidly on malt extract agar and potato dextrose agar. It was also able to grow on nutrient media suitable for heather plant cultivation. The presence of the flavonoids rutin and quercetin increased the mycelium growth rate compared to the control, starting from the 8th to the 13th days of cultivation. The ability to secrete auxins was confirmed with bioassay and thin-layer chromatography, and their content, as well as phytase activity, was estimated spectrophotometrically. Both in nutrient media with tryptophan and without it, O. maius F3860 secreted about 6 μg IAA/mL growth medium. O. maius F3860 possessed extracellular phytase, protease, and phenol oxidase activities. The investigation indicates O. maius F3860's promise for heather seedling inoculation as an approach to increase their fitness.
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Affiliation(s)
- Vyacheslav S Mikheev
- Department of Biochemistry and Biotechnology, Institute of Biology and Biomedicine, Lobachevsky State University of Nizhny Novgorod, Gagarin Avenue 23, 603950 Nizhny Novgorod, Russia
| | - Irina V Struchkova
- Department of Biochemistry and Biotechnology, Institute of Biology and Biomedicine, Lobachevsky State University of Nizhny Novgorod, Gagarin Avenue 23, 603950 Nizhny Novgorod, Russia
- LLC "Mikofit", Internatsionalnaya 56b, 606440 Bor, Russia
| | - Ludmila M Churkina
- Department of Biochemistry and Biotechnology, Institute of Biology and Biomedicine, Lobachevsky State University of Nizhny Novgorod, Gagarin Avenue 23, 603950 Nizhny Novgorod, Russia
| | - Anna A Brilkina
- Department of Biochemistry and Biotechnology, Institute of Biology and Biomedicine, Lobachevsky State University of Nizhny Novgorod, Gagarin Avenue 23, 603950 Nizhny Novgorod, Russia
| | - Ekaterina V Berezina
- Department of Biochemistry and Biotechnology, Institute of Biology and Biomedicine, Lobachevsky State University of Nizhny Novgorod, Gagarin Avenue 23, 603950 Nizhny Novgorod, Russia
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Arouna N, Gabriele M, Tomassi E, Pucci L. Traditional Fermentation Affects the Nutraceutical Properties of Parkia biglobosa Seeds. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01064-8. [PMID: 37378802 DOI: 10.1007/s11130-023-01064-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/08/2023] [Indexed: 06/29/2023]
Abstract
Parkia biglobosa seeds (African locust bean) play a crucial role in the diet and health of Western African populations. The seeds are spontaneously fermented to produce condiments used for food seasoning and stews preparation. Hence, to understand the health benefits of seed-based products from P. biglobosa, total polyphenol content, in vitro and ex vivo antioxidant properties, as well as antihypertensive activity, of fermented and non-fermented seeds were investigated. The Folin-Ciocalteu method was used to determine total polyphenol content; 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) tests were used to estimate the in vitro antioxidant activity. The ex vivo antioxidant and antihypertensive activities were evaluated by using cellular antioxidant activity in human red blood cells (CAA-RBC) and angiotensin-converting enzyme (ACE) inhibitory activity assays, respectively. The fermented seeds showed a huge increase in polyphenol content and in vitro antioxidant activities compared to non-fermented ones. The fermented seeds showed a higher potency of biological antioxidant activity than non-fermented ones by exhibiting greater protection of erythrocytes from oxidative damage at a very low dose of extracts. Both fermented and non-fermented seeds have been shown to contain peptides with ACE-inhibitory activity; however, the non-fermented seeds exerted a higher ACE-inhibitory activity than fermented ones. In conclusion, traditional fermentation positively impacted the nutraceutical and health benefits of P. biglobosa seeds. However, the non-fermented seeds should not be ignored. Both fermented and non-fermented seeds can be used as valuable ingredients for the formulation of functional foods.
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Affiliation(s)
- Nafiou Arouna
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100 - 80055, Portici, Naples, Italy
| | - Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, Pisa, 56124, Italy.
| | - Elena Tomassi
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, Pisa, 56124, Italy
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, Pisa, 56124, Italy
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Yuan J, Zhang H, Zeng C, Song J, Mu Y, Kang S. Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp. Molecules 2023; 28:molecules28114363. [PMID: 37298839 DOI: 10.3390/molecules28114363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell count and sensory evaluation in apple-tomato pulp by response surface methodology (RSM), and determine the physicochemical properties, antioxidant activity, and sensory properties during fermentation. The optimal treatment parameters obtained were an inoculum size of 6.5%, a temperature of 34.5 °C, and an apple: tomato ratio of 1:1. After fermentation, the viable cell count reached 9.02 lg(CFU/mL), and the sensory evaluation score was 32.50. During the fermentation period, the pH value, total sugar, and reducing sugar decreased by 16.67%, 17.15%, and 36.05%, respectively. However, the total titratable acid (TTA), viable cell count, total phenol content (TPC), and total flavone content (TFC) increased significantly by 13.64%, 9.04%, 21.28%, and 22.22%, respectively. The antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging ability, 2,2'-azino-di(2-ethyl-benzthiazoline-sulfonic acid-6) ammonium salt (ABTS) free-radical scavenging ability, and ferric-reducing antioxidant capacity power (FRAP)] also increased by 40.91%, 22.60%, and 3.65%, respectively, during fermentation. A total of 55 volatile flavour compounds were detected using HS-SPME-GC-MS among the uninoculated samples and fermented samples before and after fermentation. The results showed that fermentation increased the types and total amount of volatile components in apple-tomato pulp, and eight new alcohols and seven new esters were formed. Alcohols, esters, and acids were the main volatile components in apple-tomato pulp, accounting for 57.39%, 10.27%, and 7.40% of the total volatile substances, respectively.
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Affiliation(s)
- Jing Yuan
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Haiyan Zhang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Chaozhen Zeng
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Juan Song
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Yuwen Mu
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Sanjiang Kang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
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46
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Alonso-Villegas R, González-Amaro RM, Figueroa-Hernández CY, Rodríguez-Buenfil IM. The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition. Molecules 2023; 28:molecules28104239. [PMID: 37241977 DOI: 10.3390/molecules28104239] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/15/2023] [Accepted: 05/20/2023] [Indexed: 05/28/2023] Open
Abstract
Chili is one of the world's most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.
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Affiliation(s)
- Rodrigo Alonso-Villegas
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Av. Pascual Orozco s/n, Campus 1, Santo Niño, Chihuahua 31350, Chihuahua, Mexico
| | - Rosa María González-Amaro
- CONACYT-Instituto de Ecología, A.C. Carretera Antigua a Coatepec 351, Col. El Haya, Xalapa 91073, Veracruz, Mexico
| | - Claudia Yuritzi Figueroa-Hernández
- CONACYT-Tecnológico Nacional de México/Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, M. A. de Quevedo 2779, Veracruz 91897, Veracruz, Mexico
| | - Ingrid Mayanin Rodríguez-Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Subsede Sureste, Tablaje Catastral, 31264, Carretera Sierra Papacal-Chuburna Puerto km 5.5, Parque Científico Tecnológico de Yucatán, Mérida 97302, Yucatán, Mexico
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Elgarahy AM, Eloffy MG, Alengebawy A, El-Sherif DM, Gaballah MS, Elwakeel KZ, El-Qelish M. Sustainable management of food waste; pre-treatment strategies, techno-economic assessment, bibliometric analysis, and potential utilizations: A systematic review. ENVIRONMENTAL RESEARCH 2023; 225:115558. [PMID: 36842700 DOI: 10.1016/j.envres.2023.115558] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 02/20/2023] [Accepted: 02/21/2023] [Indexed: 06/18/2023]
Abstract
Food waste (FW) contains many nutritional components such as proteins, lipids, fats, polysaccharides, carbohydrates, and metal ions, which can be reused in some processes to produce value-added products. Furthermore, FW can be converted into biogas, biohydrogen, and biodiesel, and this type of green energy can be used as an alternative to nonrenewable fuel and reduce reliance on fossil fuel sources. It has been demonstrated in many reports that at the laboratory scale production of biochemicals using FW is as good as pure carbon sources. The goal of this paper is to review approaches used globally to promote turning FW into useable products and green energy. In this context, the present review article highlights deeply in a transdisciplinary manner the sources, types, impacts, characteristics, pre-treatment strategies, and potential management of FW into value-added products. We find that FW could be upcycled into different valuable products such as eco-friendly green fuels, organic acids, bioplastics, enzymes, fertilizers, char, and single-cell protein, after the suitable pre-treatment method. The results confirmed the technical feasibility of all the reviewed transformation processes of FW. Furthermore, life cycle and techno-economic assessment studies regarding the socio-economic, environmental, and engineering aspects of FW management are discussed. The reviewed articles showed that energy recovery from FW in various forms is economically feasible.
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Affiliation(s)
- Ahmed M Elgarahy
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt; Egyptian Propylene and Polypropylene Company (EPPC), Port-Said, Egypt.
| | - M G Eloffy
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Ahmed Alengebawy
- College of Engineering, Huazhong Agricultural University, Wuhan, 430070, PR China.
| | - Dina M El-Sherif
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt.
| | - Mohamed S Gaballah
- National Institute of Oceanography and Fisheries (NIOF), Cairo, Egypt; College of Engineering (Key Laboratory for Clean Renewable Energy Utilization Technology, Ministry of Agriculture), China Agricultural University, Beijing, 100083, PR China.
| | - Khalid Z Elwakeel
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt.
| | - Mohamed El-Qelish
- Water Pollution Research Department, National Research Centre, El Buhouth St., Dokki, 12622, Cairo, Egypt.
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48
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Zahid HF, Ali A, Legione AR, Ranadheera CS, Fang Z, Dunshea FR, Ajlouni S. Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation. Int J Mol Sci 2023; 24:ijms24108560. [PMID: 37239906 DOI: 10.3390/ijms24108560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/06/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. The treatments included plain MPP, plain yoghurt (YA), yoghurt fortified with MPP (YB), and yoghurt fortified with MPP and lactic acid bacteria (YC), along with a blank (BL). The identification of polyphenols in the extracts of insoluble digesta and phenolic metabolites after the in vitro colonic fermentation were performed employing LC-ESI-QTOF-MS2. These extracts were also subjected to pH, microbial count, production of SCFA, and 16S rRNA analyses. The characterisation of phenolic profiles identified 62 phenolic compounds. Among these compounds, phenolic acids were the major compounds that underwent biotransformation via catabolic pathways such as ring fission, decarboxylation, and dehydroxylation. Changes in pH indicated that YC and MPP reduced the media pH from 6.27 and 6.33 to 4.50 and 4.53, respectively. This decline in pH was associated with significant increases in the LAB counts of these samples. The Bifidobacteria counts were 8.11 ± 0.89 and 8.02 ± 1.01 log CFU/g in YC and MPP, respectively, after 72 h of colonic fermentation. Results also showed that the presence of MPP imparted significant variations in the contents and profiles of individual short chain fatty acids (SCFA) with more predominant production of most SCFA in the MPP and YC treatments. The 16s rRNA sequencing data indicated a highly distinctive microbial population associated with YC in terms of relative abundance. These findings suggested MPP as a promising ingredient for utilisation in functional food formulations aiming to enhance gut health.
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Affiliation(s)
- Hafza Fasiha Zahid
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Akhtar Ali
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Alistair R Legione
- Melbourne Veterinary School, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Chaminda Senaka Ranadheera
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Zhongxiang Fang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Frank R Dunshea
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Said Ajlouni
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
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49
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On JY, Kim SH, Kim JM, Park S, Kim KH, Lee CH, Kim SK. Effects of Fermented Artemisia annua L. and Salicornia herbacea L. on Inhibition of Obesity In Vitro and In Mice. Nutrients 2023; 15:2022. [PMID: 37432154 DOI: 10.3390/nu15092022] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/19/2023] [Accepted: 04/19/2023] [Indexed: 07/12/2023] Open
Abstract
Plant extracts including secondary metabolites have anti-inflammatory and anti-obesity activities. This study was conducted to investigate the anti-obesity properties of fermented Artemisia annua (AW) and Salicornia herbacea (GW) in vitro and in mice. The metabolite profiling of AW and GW extracts was performed using UHPLC-LTQ-Orbitrap-MS/MS, and gene expression was analyzed using real-time PCR for adipocyte difference factors. The anti-obesity effects in mice were measured using serum AST, ALT, glucose, TG, and cholesterol levels. Metabolites of the plant extracts after fermentation showed distinct differences with increasing anti-obesity active substances. The efficacy of inhibitory differentiation adipogenesis of 3T3-L1 adipocytes was better for GW than AW in a concentration-dependent manner. RT-PCR showed that the GW extract significantly reduced the expression of genes involved in adipocyte differentiation and fat accumulation (C/EBPα, PPARγ, and Fas). In C57BL/6 mice fed the HFD, the group supplemented with AW and GW showed reduced liver weight, NAS value, and fatty liver by suppressing liver fat accumulation. The GW group significantly reduced ALT, blood glucose, TG, total cholesterol, and LDL-cholesterol. This study displayed significant metabolite changes through biotransformation in vitro and the increasing anti-obesity effects of GW and AW in mice. GW may be applicable as functional additives for the prevention and treatment of obesity.
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Affiliation(s)
- Jeong-Yeon On
- Department of Animal Science and Technology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Su-Hyun Kim
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
| | - Jeong-Mee Kim
- Institute of Animal Resource Center, Konkuk University, Seoul 05029, Republic of Korea
| | - Sungkwon Park
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Republic of Korea
| | - Ki-Hyun Kim
- Animal Welfare Research Team, National Institute of Animal Science, RDA, Wanju 55365, Republic of Korea
| | - Choong-Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea
- Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul 05029, Republic of Korea
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
- Institute of Animal Resource Center, Konkuk University, Seoul 05029, Republic of Korea
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Da-Silva JR, Correia-Lima L, Fernandes G, Ribeiro-Filho N, Madruga MS, Lima MDS, Muniz MB. Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties. Food Chem 2023; 406:135066. [PMID: 36462364 DOI: 10.1016/j.foodchem.2022.135066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/16/2022] [Accepted: 11/23/2022] [Indexed: 11/30/2022]
Abstract
Beer is a complex product due to its raw materials (malt, hops, yeast, and water). Beer production can also use other matters as adjuncts. This study investigated the influence of Mandacaru fruit pulp (MFP) as an adjunct on volatile and phenolic compounds, and antioxidant properties of Beer. Worts were produced using four treatments including a control. Fermentations were conducted for 10 days at 18 °C using yeast Lachancea spp, maturated at 3 °C for 15 days, and bottled at 20 °C for 15 days. All compounds were evaluated by HPLC, and GC-MS. Worts' supplementation influenced the volatile and phenolic profile and increased the antioxidant activity of wort and Beer. Beers A (100 g of MFP/L), B (200 g of MFP/L), and C (300 g of MFP/L) presented higher ethanol and glycerol content. Beer C contained the highest antioxidant activity and total phenolic content. Worts' supplemented with MFP increased aroma formation.
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Affiliation(s)
- José Renato Da-Silva
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Lys Correia-Lima
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Givanildo Fernandes
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Normando Ribeiro-Filho
- DSER and PPGA/Centre for Agrarian Science, Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil.
| | - Marta Suely Madruga
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil
| | - Marcelo Barbosa Muniz
- PPGCTA/Technology Center, Campus I, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
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