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Chaudhary V, Katyal P, Panwar H, Kaur J, Aluko RE, Puniya AK, Poonia AK. Antioxidative, anti-inflammatory, and anticancer properties of the red biopigment extract from Monascus purpureus (MTCC 369). J Food Biochem 2022; 46:e14249. [PMID: 35615960 DOI: 10.1111/jfbc.14249] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 03/19/2022] [Accepted: 04/15/2022] [Indexed: 12/12/2022]
Abstract
In this study, the Monascus purpureus (MTCC 369) extracted biopigment produced by solid-state fermentation was evaluated for its therapeutic potential using human prostate LNCaP cells. Antioxidant efficacy of the red biopigment determined using 2,2 diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid, and ferric reducing antioxidant power assays was found to be 53.16%, 86.27%, and 13.83%, respectively. In addition, expression studies of target gene superoxide dismutase 2 (SOD-2) showed that increasing concentrations (10-50 μg/ml) of the biopigment enhanced its expression from 0.91- to 1.905-fold. An inhibitory effect of 0.424-0.627-fold was observed in the expression of glutathione peroxidase (GPX) with a similar increase in biopigment concentration. Addition of quercetin (positive control) at 50 μg/ml led to 0.295-fold decrease in GPX expression. In contrast, the expression of SOD-2 increased by 1.026-fold in the presence of quercetin. The biopigment also showed an increased serological IL-10 expression (an anti-inflammatory agent) ranging from 1034.58 to 4657.89 pg/ml. Treatment of LNCaP cells with the red biopigment (10-100 μg/ml) resulted in significant (p < .05) reduction (upto 79.86%) in viability and 51.79%-89.86% reduction in cell metabolic activity. Fluorescent microscopy examination of red biopigment-treated cells showed significant inhibition of normal cellular morphology including condensed nuclei, membrane blebbing, and apoptotic bodies, thus confirming its cytotoxic potential. Results of this study revealed that the red biopigment has the potential to modulate the expression of antioxidative and anti-inflammatory markers in addition to being cytotoxic to the LNCaP cancer cells. PRACTICAL APPLICATIONS: These findings indicate that cell treatment with red biopigment has the potential to modulate anti-oxidative, pro-inflammatory and anti-inflammatory genes for therapeutic effects, which is further enhanced by its cytotoxic activity against cancer cells. Considering these cell-based observations, Monascus red biopigment has ample potential as a useful supplement to formulate therapeutic products that delay the development of inflammatory-related diseases and associated complications.
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Affiliation(s)
- Vishu Chaudhary
- Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, India
| | - Priya Katyal
- Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, India
| | - Harsh Panwar
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru AngadDev Veterinary and Animal Sciences University, Ludhiana, India
| | - Jaspreet Kaur
- Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, India
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Anil Kumar Puniya
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Anuj Kumar Poonia
- Department of Applied Sciences and Biotechnology, School of Biotechnology, Shoolini University, Solan, India
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2
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Zhang S, Tang Y, Chen J. Changes of functional components and biological activity of
Lycium barbarum
after fermentation with Kombucha SCOBY. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shuo Zhang
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
| | - Yuxin Tang
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
| | - Julong Chen
- Department of Biological Engineering School of Perfume and Aroma technology Shanghai Institute of Technology Shanghai 201418 China
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Haddouchi F, Chaouche TM, Ksouri R, Larbat R. Leafy Stems of Phagnalon saxatile subsp. saxatile from Algeriaas a Source of Chlorogenic Acids and Flavonoids with Antioxidant Activity: Characterization and Quantification Using UPLC-DAD-ESI-MS n. Metabolites 2021; 11:280. [PMID: 33946628 PMCID: PMC8145861 DOI: 10.3390/metabo11050280] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 04/21/2021] [Accepted: 04/26/2021] [Indexed: 12/13/2022] Open
Abstract
Phagnalon saxatile subsp. saxatile is a wild species widespread in Algeria which is utilized for medicinal purposes as analgesic and anticholesterolemic. However, information is still scarce regarding its phytochemical content. The objective of this study was to identify and quantify the phenolic compounds from different extracts of its leafy stems. For this purpose, the effects of four extracting solvents were investigated on the content of phenolic compounds and the antioxidant activity of this plant. The extracts prepared with polar solvents (methanol and water) contained higher amounts of phenolic compounds and showed better antioxidant activity than the extracts with apolar solvents (hexane, dichloromethane). The methanolic extract, richest in total phenolic and total flavonoid, had significant antioxidant activity as regarded by DPPH° scavenging capacity (IC50 of 5.5 µg/mL), ABTS+° scavenging capacity (IC50 of 63.8 µg/mL) and inhibition of oxidation of linoleic acid (IC50 of 22.7 µg/mL), when compared to synthetic antioxidants. Chlorogenic acids and several flavonoids were identified and quantified by UPLC-DAD-MSn. The di-O-caffeoylquinic acids isomers were the most concentrated phenolics (25.4 mg/g DW) in the methanolic extract.
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Affiliation(s)
- Farah Haddouchi
- Natural Products Laboratory, Department of Biology, Abou Bekr Belkaid University, B.P 119, Tlemcen 13000, Algeria;
| | - Tarik Mohammed Chaouche
- Natural Products Laboratory, Department of Biology, Abou Bekr Belkaid University, B.P 119, Tlemcen 13000, Algeria;
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, B.P 901, Hammam-Lif 2050, Tunisia;
| | - Romain Larbat
- Laboratoire Agronomie et Environnement, Université de Lorraine, INRAE, F-54000 Nancy, France;
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Li W, Wang T. Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas. Int J Food Microbiol 2020; 338:108988. [PMID: 33267968 DOI: 10.1016/j.ijfoodmicro.2020.108988] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 08/10/2020] [Accepted: 11/17/2020] [Indexed: 01/14/2023]
Abstract
In this study, the solid-state fermentation (SSF) of chickpeas by using Bacillus subtilis lwo was performed to evaluate the effect of fermentation on the proteolysis and the antioxidative properties of chickpeas. The soluble protein, peptide, and free amino nitrogen contents; proteinase activity; degradation of protein; peptide profiles; and the antioxidant activities during fermentation were investigated. Results indicated that during the fermentation process, increasing the protease activity resulted in increased release of soluble proteins, peptides, and free amino nitrogen (FAN), which reached their maximum values (15.4 mg/g, 25.8 mg/g, and 1.03 g/100 g, respectively) at 48 h of fermentation. The electrophoretic profiles indicated that most chickpea proteins were degraded after fermentation for 24 h. High-performance liquid chromatography (HPLC) indicated a decreased/disappearance of hydrophobic/large peptides and increased hydrophilic/small peptides. Moreover, the fermented chickpeas showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities than the unfermented chickpeas. These data suggested that the fermentation process by using B. subtilis lwo improved the proteolysis and the antioxidative activities of chickpeas. Thus, this method may provide a novel way to enhance the value of chickpeas, and the chickpeas fermented by B. subtilis lwo can be used in food industries.
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Affiliation(s)
- Wen Li
- Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou University of Technology, Xuzhou 221008, PR China
| | - Tao Wang
- Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou University of Technology, Xuzhou 221008, PR China.
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Yongxia Z, Jian X, Suyuan H, Aixin N, Lihong Z. Isolation and characterization of ergosterol from Monascus anka for anti-lipid peroxidation properties. J Mycol Med 2020; 30:101038. [PMID: 33069573 DOI: 10.1016/j.mycmed.2020.101038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/13/2020] [Accepted: 08/14/2020] [Indexed: 01/02/2023]
Abstract
Unbalanced lipid peroxidation damages the human body, and is associated with the formation of tumors, infections, inflammations, autoimmune diseases, and cardiovascular and cerebrovascular diseases. However, food and drugs that contain anti-lipid peroxidation active substances, can help to protect against these negative health impacts. We observed lipid peroxidation inhibition in the metabolites of fermented Monascus anka, in media with Dendrobium nobile Lindl. The anti-lipid peroxidation ability of the extracts was strongest in ethyl acetate, so this was selected for further purifications. A crystal with strong antioxidant properties was obtained by column chromatography. Based on its spectroscopic analysis by Electron Bombardment Ion Source and Mass Spectrometry (EI-MS), 1H-Nuclear Magnetic Resonance (1H-NMR), and 13C-Nuclear Magnetic Resonance (13C-NMR), the isolated crystal was identified as ergosterol. The inhibition rates of the lipid peroxide due to the ergosterol were 57.42%, at 2μg/mL in vitro. Simultaneously, the survival rates of the damaged cells treated with 0.3mmol/L H2O2 were significantly improved with the ergosterol, up to 43.88% (200μg/mL) and 46.64% (400μg/mL), compared to 36.47% for the injured cells. The survival rate of the cells was 78.32% (400μg/mL), with ergosterol as a prevention. Cell injury can increase the level of intracellular ROS, but its levels in the damaged cells were reduced after the ergosterol treatments, and the reduction increased with the increasing concentrations. A 400μg/mL concentration resulted in the lowest fluorescence intensity; 33421.11 AU below the normal level. Ergosterol significantly reduced the ROS levels, to reduce the cell damage. Ergosterol from Monascus anka was thus found to have strong anti-lipid peroxidation and antioxidant capabilities, and the ability to protect and repair damaged cells. It may consequently serve as a potential natural antioxidant and will play an important role in human anti-lipid peroxide.
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Affiliation(s)
- Z Yongxia
- Department of Wine Engineering, Moutai Institute, Renhuai, Guizhou, China
| | - X Jian
- Department of Medical Genetics, Zunyi Medical University, Zunyi, Guizhou, China
| | - H Suyuan
- College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - N Aixin
- College of Life Sciences, Guizhou University, Guiyang, Guizhou, China
| | - Z Lihong
- College of Life Sciences, Guizhou University, Guiyang, Guizhou, China.
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6
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Zhang S, Cheng M, Li Z, Guan S, Cai B, Li Q, Rong S. Composition and biological activity of rose and jujube kernel after fermentation with kombucha SCOBY. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14758] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuo Zhang
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Mengqin Cheng
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Zhidi Li
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Shimin Guan
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Baoguo Cai
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Qianqian Li
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
| | - Shaofeng Rong
- Department of Biological Engineering Shanghai Institute of Technology Shanghai China
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A. Al-Sama M, M. Shafik S, Abdella A, Mahrous H. Enhancement of Antioxidant Activity, Phenolic Contents and Protective Effects of Beta vulgaris Root Extract Against DNA Damage by Fermentation using Lactic Acid Bacteria. ACTA ACUST UNITED AC 2020. [DOI: 10.3923/tasr.2020.87.96] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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8
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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.1.01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Lee JH, Hwang CE, Son KS, Cho KM. Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties. Food Chem 2019; 272:362-371. [PMID: 30309556 DOI: 10.1016/j.foodchem.2018.08.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/14/2018] [Accepted: 08/10/2018] [Indexed: 11/23/2022]
Abstract
This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germination → 5 periods for 12 days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54 → 1559.04 μg/g) with the increase of aglycone contents (107.61 → 1285.66 μg/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43.2 → 43.6 → 421.9 → 721.4 → 634.0 μg/g), genistein (52.7 → 24.4 → 339.5 → 546.6 → 512.8 μg/g) and glutamic acid (0.3 → 1.7 → 3.9 → 6.6 → 16.1 mg/g) markedly increased between germinated and fermented soybeans. Total phenolic contents and antioxidant abilities also considerably increased, especially, ABTS displayed the predominant scavenging capacities (33.1 → 94.8%) at 200 μg/ml, followed by DPPH (11.9 → 87.0%) and hydroxyl (11.2 → 49.2%) radicals. Interestingly, α-glucosidase inhibition (11.8 → 84.9%) and β-glucosidase (3.1 → 40.3 unit/g) exhibited the highest activities after 9 days. Our results implied that fermented soybeans may be contributed to enhance the soybean value in nutrition and biological effect aspects to development of new functional foods.
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Affiliation(s)
- Jin Hwan Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 52725, Republic of Korea
| | - Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kwang Sik Son
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
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11
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Zuo AR, Dong HH, Yu YY, Shu QL, Zheng LX, Yu XY, Cao SW. The antityrosinase and antioxidant activities of flavonoids dominated by the number and location of phenolic hydroxyl groups. Chin Med 2018; 13:51. [PMID: 30364385 PMCID: PMC6194685 DOI: 10.1186/s13020-018-0206-9] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Accepted: 09/06/2018] [Indexed: 01/27/2023] Open
Abstract
Background Compounds with the ability to scavenge reactive oxygen species (ROS) and inhibit tyrosinase may be useful for the treatment and prevention from ROS-related diseases. The number and location of phenolic hydroxyl of the flavonoids will significantly influence the inhibition of tyrosinase activity. Phenolic hydroxyl is indispensable to the antioxidant activity of flavonoids. Isoeugenol, shikonin, baicalein, rosmarinic acid, and dihydromyricetin have respectively one, two, three, four, or five phenolic hydroxyls. The different molecular structures with the similar structure to l-3,4-dihydroxyphenylalanine (l-DOPA) were expected to the different antityrosinase and antioxidant activities. Methods This investigation tested the antityrosinase activity, the inhibition constant, and inhibition type of isoeugenol, shikonin, baicalein, rosmarinic acid, and dihydromyricetin. Molecular docking was examined by the Discovery Studio 2.5 (CDOCKER Dock, Dassault Systemes BIOVIA, USA). This experiment also examined the antioxidant effects of the five compounds on supercoiled pBR322 plasmid DNA, lipid peroxidation in rat liver mitochondria in vitro, and DPPH, ABTS, hydroxyl, or superoxide free radical scavenging activity in vitro. Results The compounds exhibited good antityrosinase activities. Molecular docking results implied that the compounds could interact with the amino acid residues in the active site center of antityrosinase. These compounds also exhibited antioxidant effects on DPPH, ABTS, hydroxyl, or superoxide free radical scavenging activity in vitro, lipid peroxidation in rat liver mitochondria induced by Fe2+/vitamin C system in vitro, and supercoiled pBR322 plasmid DNA. The activity order is isoeugenol < shikonin < baicalein < rosmarinic acid < dihydromyricetin. The results showed the compounds with more phenolic hydroxyls have more antioxidant and antityrosinase activities. Conclusion This was the first study of molecular docking for modeling the antityrosinase activity of compounds. This was also the first study of the protective effects of compounds on supercoiled pBR322 plasmid DNA, the lipid peroxidation inhibition activity in liver mitochondria. These results suggest that the compounds exhibited antityrosinase and antioxidant activities may be useful in skin pigmentation and food additives. Electronic supplementary material The online version of this article (10.1186/s13020-018-0206-9) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Ai-Ren Zuo
- 1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China.,2Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi China
| | - Huan-Huan Dong
- 2Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi China
| | - Yan-Ying Yu
- 3Department of Chemistry, Nanchang University, Nanchang, Jiangxi China
| | - Qing-Long Shu
- 2Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi China
| | - Li-Xiang Zheng
- 2Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi China
| | - Xiong-Ying Yu
- 2Jiangxi University of Traditional Chinese Medicine, Nanchang, Jiangxi China
| | - Shu-Wen Cao
- 1State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China.,3Department of Chemistry, Nanchang University, Nanchang, Jiangxi China
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Sharma BR, Kumar V, Gat Y, Kumar N, Parashar A, Pinakin DJ. Microbial maceration: a sustainable approach for phytochemical extraction. 3 Biotech 2018; 8:401. [PMID: 30221114 PMCID: PMC6128812 DOI: 10.1007/s13205-018-1423-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Accepted: 09/01/2018] [Indexed: 10/28/2022] Open
Abstract
A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.
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Affiliation(s)
- Basista Rabina Sharma
- School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Yogesh Gat
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Naveen Kumar
- Food Technology, Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan 303002 India
| | - Aarya Parashar
- Banashthalli Vidyapeeth, Niwai-Jodhpuriya Road, Vanasthali, Rajasthan 304022 India
| | - Dave Jaydeep Pinakin
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
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Liu L, Qu X, Xia Q, Wang H, Chen P, Li X, Wang L, Yang W. Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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14
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Singh UB, Malviya D, Khan W, Singh S, Karthikeyan N, Imran M, Rai JP, Sarma BK, Manna MC, Chaurasia R, Sharma AK, Paul D, Oh JW. Earthworm Grazed- Trichoderma harzianum Biofortified Spent Mushroom Substrates Modulate Accumulation of Natural Antioxidants and Bio-Fortification of Mineral Nutrients in Tomato. FRONTIERS IN PLANT SCIENCE 2018; 9:1017. [PMID: 30065737 PMCID: PMC6056767 DOI: 10.3389/fpls.2018.01017] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Accepted: 06/22/2018] [Indexed: 05/14/2023]
Abstract
The present investigation was aimed at evaluating the impact of earthworm grazed and Trichoderma harzianum biofortified spent mushroom substrate (SMS) on natural antioxidant and nutritional properties of tomato. Results of the investigation reveal that earthworm grazing and T. harzianum bio-fortification led to significant improvement in the physico-chemical properties of fresh SMS and its application increased the accumulation of natural antioxidants and mineral content in tomato as compared to either T. harzianum biofortified SMS or fresh SMS. In particular, the earthworm grazed, T. harzianum biofortified SMS (EGTHB-SMS) was found to inhibit lipid peroxidation and protein oxidation with significant increase in total polyphenol and flavonoid content in tomato. Further, it increased Fe2+/Fe3+ chelating activity, superoxide anion radical scavenging activity compared to other treatments. The results thus suggest an augmented elicitation of natural antioxidant properties in tomato treated with EGTHB-SMS, resulting in a higher radical scavenging activity, that is highly desirable for human health. In addition, the use of SMS to enhance the nutritional value of tomato fruits becomes an environment friendly approach in sustainable crop production.
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Affiliation(s)
- Udai B. Singh
- Plant-Microbe Interaction and Rhizosphere Biology Lab, ICAR-National Bureau of Agriculturally Important Microorganisms (ICAR-NBAIM), Maunath Bhanjan, India
| | - Deepti Malviya
- Plant-Microbe Interaction and Rhizosphere Biology Lab, ICAR-National Bureau of Agriculturally Important Microorganisms (ICAR-NBAIM), Maunath Bhanjan, India
| | - Wasiullah Khan
- Plant-Microbe Interaction and Rhizosphere Biology Lab, ICAR-National Bureau of Agriculturally Important Microorganisms (ICAR-NBAIM), Maunath Bhanjan, India
| | - Shailendra Singh
- Plant-Microbe Interaction and Rhizosphere Biology Lab, ICAR-National Bureau of Agriculturally Important Microorganisms (ICAR-NBAIM), Maunath Bhanjan, India
| | - N. Karthikeyan
- Plant-Microbe Interaction and Rhizosphere Biology Lab, ICAR-National Bureau of Agriculturally Important Microorganisms (ICAR-NBAIM), Maunath Bhanjan, India
| | - Mohd. Imran
- Department of Biosciences, Faculty of Science, Integral University, Lucknow, India
| | - Jai P. Rai
- Department of Mycology and Plant Pathology (Krishi Vigyan Kendra), Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - B. K. Sarma
- Department of Mycology and Plant Pathology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - M. C. Manna
- Division of Soil Biology, ICAR-Indian Institute of Soil Science, Bhopal, India
| | - Rajan Chaurasia
- Department of Botany, Faculty of Science, Banaras Hindu University, Varanasi, India
| | - Arun K. Sharma
- Plant-Microbe Interaction and Rhizosphere Biology Lab, ICAR-National Bureau of Agriculturally Important Microorganisms (ICAR-NBAIM), Maunath Bhanjan, India
| | - Diby Paul
- Pilgram Marpeck School of STEM, Truett McConnel University, Cleveland, GA, United States
| | - Jae-Wook Oh
- Department of Animal Biotechnology, Konkuk University, Seoul, South Korea
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15
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Chemical Constituents of Garcinia yunnanensis and Their Scavenging Activity Against DPPH Radicals. Chem Nat Compd 2018. [DOI: 10.1007/s10600-018-2310-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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16
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Guo X, Sha X, Rahman E, Wang Y, Ji B, Wu W, Zhou F. Antioxidant capacity and amino acid profile of millet bran wine and the synergistic interaction between major polyphenols. Journal of Food Science and Technology 2018; 55:1010-1020. [PMID: 29487443 DOI: 10.1007/s13197-017-3014-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/13/2017] [Accepted: 12/18/2017] [Indexed: 11/28/2022]
Abstract
Millet bran, the by-product of millet processing industry, contains an abundance of phytochemicals, especially polyphenols. The main objective of this study was brewing antioxidant wine from millet bran, as well as the nutritional evaluation. The total polyphenol content of wine samples was determined by Folin-Ciocalteu colorimetric method, and the antioxidant capacity was evaluated by DPPH radical-scavenging capacity, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Results showed that millet bran wine (MBW) contained as much as six times of total polyphenols compared with millet wine (MW), and performed considerably stronger antioxidant activity in DPPH, TEAC and FRAP assays. More than sixfold of total amino acids (AA) were found in MBW than in MW. Moreover, the indispensable AA and functional AA were also abundant in MBW. The major polyphenol compounds in MBW were identified using HPLC, including vanillic acid, syringic acid (SA), p-coumaric acid (CA) and ferulic acid (FA). They exhibited synergism in the antioxidant assays, especially the combinations of SA and CA, SA and FA. This study not only provides evidence for MBW as a nutraceutical with antioxidant activity, but also opens new avenues in the area of making comprehensive utilization of agricultural by-products.
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Affiliation(s)
- XiaoXuan Guo
- 1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 294, No. 17 Tsinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - XiaoHong Sha
- State Grain Reserves Shanghai Depot, Shanghai, 200241 People's Republic of China
| | - Ebeydulla Rahman
- 1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 294, No. 17 Tsinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Yong Wang
- 3Academy of State Administration of Grain, Beijing, 100037 People's Republic of China
| | - BaoPing Ji
- 1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 294, No. 17 Tsinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Wei Wu
- 4College of Engineering, China Agricultural University, P.O. Box 294, No. 17 Tsinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
| | - Feng Zhou
- 1Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 294, No. 17 Tsinghua East Road, Haidian District, Beijing, 100083 People's Republic of China
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17
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Yu HC, Hsu JL, Chang CI, Tan FJ. Antioxidant properties of porcine liver proteins hydrolyzed using Monascus purpureus. Food Sci Biotechnol 2017; 26:1217-1225. [PMID: 30263655 DOI: 10.1007/s10068-017-0166-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 06/01/2017] [Accepted: 06/01/2017] [Indexed: 11/30/2022] Open
Abstract
In this study, the antioxidant activities of porcine liver proteins, hydrolyzed using Alcalase®, papain, pepsin, or a microbial suspension of Monascus purpureus (APLH, PaPLH, PePLH, and MPLH, respectively), were investigated. The results indicated that the yield and degree of hydrolysis (DH) of hydrolysates increased with hydrolysis time. The highest yield and peptide content were obtained from APLH, whereas the DH of PaPLH was higher than that of the others. MPLH exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, whereas APLH and PaPLH exhibited the higher ferrous ion-chelating ability than that of the MPLH. The molecular weights of all the hydrolysates were <10 kDa. The PaPLH exhibited the highest contents of total amino acids and hydrophobic amino acids. Fifteen antioxidant fractions obtained from MPLH contained one or more of the following amino acids in their sequences: Tyr, Trp, Ala, Pro, Met, Lys, Asp, Cys, Val, Leu, and His.
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Affiliation(s)
- Hui-Chuan Yu
- 1Department of Animal Science, National Chung Hsing University, Taichung, 40227 Taiwan
| | - Jue-Liang Hsu
- 2Graduate Institute of Biotechnology, National Pingtung University of Science and Technology, Pingtung, 91201 Taiwan
| | - Chi-I Chang
- 2Graduate Institute of Biotechnology, National Pingtung University of Science and Technology, Pingtung, 91201 Taiwan
| | - Fa-Jui Tan
- 1Department of Animal Science, National Chung Hsing University, Taichung, 40227 Taiwan
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18
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Ahmed ST, Ko SY, Yang CJ. Improving the nutritional quality and shelf life of broiler meat by feeding diets supplemented with fermented pomegranate (Punica granatum L.) by-products. Br Poult Sci 2017; 58:694-703. [DOI: 10.1080/00071668.2017.1363870] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. T. Ahmed
- Department of Animal Science and Technology, Sunchon National University, Jeonnam, Korea
- Department of Agribusiness, Atish Dipankar University of Science and Technology, Dhaka, Bangladesh
| | - S.-Y. Ko
- Annex research institute, En-Biotech Co. Ltd., Jeonnam, Korea
| | - C.-J. Yang
- Department of Animal Science and Technology, Sunchon National University, Jeonnam, Korea
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19
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Jung J, Jang HJ, Eom SJ, Choi NS, Lee NK, Paik HD. Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects. J Ginseng Res 2017; 43:20-26. [PMID: 30662290 PMCID: PMC6323145 DOI: 10.1016/j.jgr.2017.07.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 06/05/2017] [Accepted: 07/20/2017] [Indexed: 11/28/2022] Open
Abstract
Background Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbial conversion. The aim of this study was to determine the bioconversion of ginsenosides in fermented red ginseng extract (FRGE). Methods Red ginseng extract (RGE) was fermented using Lactobacillus plantarum KCCM 11613P. This study investigated the ginsenosides and their antioxidant capacity in FRGE using diverse methods. Results Properties of RGE were changed upon fermentation. Fermentation reduced the pH value, but increased the titratable acidity and viable cell counts of lactic acid bacteria. L. plantarum KCCM 11613P converted ginsenosides Rb2 and Rb3 to ginsenoside Rd in RGE. Fermentation also enhanced the antioxidant effects of RGE. FRGE reduced 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power; however, it improved the inhibition of β-carotene and linoleic acid oxidation and the lipid peroxidation. This suggested that the fermentation of RGE is effective for producing ginsenoside Rd as precursor of ginsenoside compound K and inhibition of lipid oxidation. Conclusion This study showed that RGE fermented by L. plantarum KCCM 11613P may contribute to the development of functional food materials.
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Affiliation(s)
- Jieun Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Hye Ji Jang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Su Jin Eom
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea
| | - Nam Soon Choi
- Department of Food and Nutrition, Baewha Women's University, Seoul, Republic of Korea
| | - Na-Kyoung Lee
- Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea.,Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea
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20
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Siswoyo TA, Ardyati T, Hosokawa K. Fermentation-induced changes in antioxidant activities and oxidative DNA damage protection of melinjo (Gnetum gnemon
) flour. J Food Biochem 2017. [DOI: 10.1111/jfbc.12382] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Tri Agus Siswoyo
- Department of Agronomy, Faculty of Agriculture, Center for Development of Advanced Sciences and Technology (CDAST); University of Jember; Jember Indonesia
| | - Tri Ardyati
- Department of Biology, Faculty of Mathematic and Natural Sciences; University of Brawijaya; Malang Indonesia
| | - Keizo Hosokawa
- Department of Nutritional Management, Faculty of Health Sciences; University of Hyogo; Kakogawa Japan
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21
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Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.028] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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22
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Wang L, Bei Q, Wu Y, Liao W, Wu Z. Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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23
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Ivanišová E, Rajtar M, Tokár M, Frančáková H, Dráb Š, Kluz M, Kačániová M. Characterization of bioactive compounds from monascus purpureus fermented different cereal substrates. POTRAVINARSTVO 2017. [DOI: 10.5219/722] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Solid-state fermenting of cereals by Monascus is interesting strategy to produce cereals with more beneficial components. The objective of this study was to determine selected primary and secondary metabolites in cereals (rice, wheat, barley, sorghum, corn, buckwheat) fermented by Monascus purpreus and subsequently compare amount of these compounds with control sample (cereals without Monascus). In fermented cereals was determined higher protein, fat, reducing sugars, crude fiber and ash content with compare to non-fermented cereals. The antioxidant activity measured by DPPH assay, ABTS assay as well as reducing power assay was also higher in fermented Monascus cereals with the best results in rice (3.09 ±0.02; 62.9 ±2.24; 43.19 ±2.07 mg TEAC per g of dry weight). Sample of fermented rice contained the highest level of total polyphenols (15.31 ±3.62 mg GAE per g of dry weight), total flavonoids (1.65 mg QE per g of dry weight) and total phenolic acids (9.47 ±0.56 mg CAE per g of dry weight). In fermented cereals was also determined higher contact of reducing sugars (highest value in rice 246.97 ±7.96 mg GE per g), proteins (highest value in buckwheat 28.47 ±1.24%), ash (highest value in sorghum 2.74 ±0.08%) and fat (highest value in corn 4.89 ±0.03%) with compare to non-fermented samples. Results of crude fiber content of both - fermented and non-fermented cereals were balanced with similar values. Results of this study shown that Monascus purpureus fermented cereal substrates might be a potential sources of several bioactive compounds in food products.
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24
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Xiao Y, Zhang B, Chen Y, Miao J, Zhang Q, Rui X, Dong M. Solid-State Bioprocessing with Cordyceps militarisEnhanced Antioxidant Activity and DNA Damage Protection of Red Beans ( Phaseolus angularis). Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0046-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bo Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yulian Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Junqing Miao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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25
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Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs. Meat Sci 2016; 122:7-15. [DOI: 10.1016/j.meatsci.2016.07.016] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2015] [Revised: 06/15/2016] [Accepted: 07/20/2016] [Indexed: 12/20/2022]
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26
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Wang L, Tian X, Wei W, Chen G, Wu Z. Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods. J Sep Sci 2016; 39:3906-3916. [PMID: 27570151 DOI: 10.1002/jssc.201600552] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2016] [Revised: 08/13/2016] [Accepted: 08/13/2016] [Indexed: 01/03/2023]
Abstract
Guava leaves are used in traditional herbal teas as antidiabetic therapies. Flavonoids are the main active of Guava leaves and have many physiological functions. However, the flavonoid compositions and activities of Guava leaves could change due to microbial fermentation. A high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry method was applied to identify the varieties of the flavonoids in Guava leaves before and after fermentation. High-performance liquid chromatography, hierarchical cluster analysis and principal component analysis were used to quantitatively determine the changes in flavonoid compositions and evaluate the consistency and quality of Guava leaves. Monascus anka Saccharomyces cerevisiae fermented Guava leaves contained 2.32- and 4.06-fold more total flavonoids and quercetin, respectively, than natural Guava leaves. The flavonoid compounds of the natural Guava leaves had similarities ranging from 0.837 to 0.927. The flavonoid compounds from the Monascus anka S. cerevisiae fermented Guava leaves had similarities higher than 0.993. This indicated that the quality consistency of the fermented Guava leaves was better than that of the natural Guava leaves. High-performance liquid chromatography fingerprinting and chemometric analysis are promising methods for evaluating the degree of fermentation of Guava leaves based on quality consistency, which could be used in assessing flavonoid compounds for the production of fermented Guava leaves.
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Affiliation(s)
- Lu Wang
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China
| | - Xiaofei Tian
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China
| | - Wenhao Wei
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China
| | - Gong Chen
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China.,Jiangmen Nanyue Guava Farmer Cooperatives, Jiangmen, Guangdong, P. R. China
| | - Zhenqiang Wu
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, P. R. China.
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27
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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28
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Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis. Appl Biochem Biotechnol 2016; 180:1227-1242. [DOI: 10.1007/s12010-016-2163-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2016] [Accepted: 06/07/2016] [Indexed: 10/21/2022]
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29
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Krishnasamy G, Muthusamy K. In vitro evaluation of antioxidant and antidiabetic activities of Syzygium densiflorum fruits. ASIAN PACIFIC JOURNAL OF TROPICAL DISEASE 2015. [DOI: 10.1016/s2222-1808(15)60956-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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31
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Xiao Y, Rui X, Xing G, Wu H, Li W, Chen X, Jiang M, Dong M. Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.). J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.04.032] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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32
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Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.02.033] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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33
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Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, Dong M. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.10.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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34
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Jeong JS, Kim IH. Effect of probiotic bacteria-fermented medicinal plants (Gynura procumbens, Rehmannia glutinosa, Scutellaria baicalensis) as performance enhancers in growing pigs. Anim Sci J 2014; 86:603-9. [PMID: 25523719 DOI: 10.1111/asj.12331] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2014] [Accepted: 08/07/2014] [Indexed: 11/29/2022]
Abstract
This study was conducted to investigate the effect of dietary supplementation of mixed fermented medicinal plants (FMP) obtained from exudates of Gynura procumbens, Rehmannia glutinosa and Scutellaria baicalensis fermented with Lactobacillus plantarum, Saccharomyces cerevisiae and Bacillus licheniformis, respectively, on growth performance in growing pigs in order to assess the feasibility of using FMP as an alternative to antibiotic growth promoters (AGP), such as tiamulin. A total of 150 growing pigs (body wieght 25.50 ± 2.50 kg) were used in a 6 weeks experiment and randomly divided into five groups with six replicates of five growing pigs each. The treatments were NC (basal diet), basal diet with 33 ppm tiamulin (PC), basal diet with FMP 0.05% (FMP 0.05), basal diet with FMP 0.1% (FMP 0.1) and basal diet with FMP 0.2% (FMP 0.2). Overall, body weight gain, feed conversion rate, the digestibility of dry matter and gross energy, noxious gas emission all improved with FMP supplementation as compared to NC. Taken together, these results suggest the feasibility of using FMP as an alternative to AGP for enhancing the growth performance, nutrient digestibility and excreta noxious gas emission of growing pigs.
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Affiliation(s)
- Jin Suk Jeong
- Department of Animal Resource and Science, Dankook University, Cheonan, South Korea
| | - In Ho Kim
- Department of Animal Resource and Science, Dankook University, Cheonan, South Korea
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35
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Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.06.008] [Citation(s) in RCA: 115] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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36
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Sun H, Yao X, Wang X, Wu Y, Liu Y, Tang J, Feng J. Chemical composition andin vitroantioxidant property of peptides produced from cottonseed meal by solid-state fermentation. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.948072] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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37
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Maniglia B, Domingos J, de Paula R, Tapia-Blácido D. Development of bioactive edible film from turmeric dye solvent extraction residue. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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38
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Lee YJ, Yu SY, Lee JS, Kim MD, Lee DW, Kim KJ, Lee OH. Anti-Adipogenic and Anti-Oxidant Activities of Mugwort and Pine Needles Fermented UsingLeuconostoc mesenteroides1076. FOOD BIOTECHNOL 2014. [DOI: 10.1080/08905436.2014.895945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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39
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In Vitro Antioxidant Activities of Three Selected Dates from Tunisia (Phoenix dactyliferaL.). J CHEM-NY 2014. [DOI: 10.1155/2014/367681] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Second-grade dates (Phoenix dactyliferaL.), with hard texture, from three selected Tunisian cultivars (Allig, Deglet Nour, and Bejo) were analysed from their antioxidant activities using DPPH radical scavenging activity, FRAP assay, H2O2scavenging activity, and metal chelating activity. Date extracts showed strong and concentration-dependant activity in all tested methods. The results showed that the best antioxidant activity was obtained in Allig, followed by Bejo and Deglet Nour. Total phenolics, total flavonoids, carotenoids, and tannins were determined spectrophotometrically in three date extracts. Results indicated that date contained significantly different amounts of these compounds. In fact, Allig presented the highest antioxidant compounds, followed by Bejo and Deglet Nour. Correlation analyses indicated a positive linear relationship between antioxidant activities and total phenolic and flavonoid content of date. This study demonstrates the potential antioxidant activity with Tunisian date, where we can use these natural extracts as food additives in replacement of synthetic compounds.
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40
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Handa CL, Couto UR, Vicensoti AH, Georgetti SR, Ida EI. Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones. Food Chem 2013; 152:56-65. [PMID: 24444906 DOI: 10.1016/j.foodchem.2013.11.101] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 10/16/2013] [Accepted: 11/19/2013] [Indexed: 12/14/2022]
Abstract
The solid state fermentation (SSF) parameters of defatted soybean flour (DSF) with Aspergillus oryzae IOC 3999/1998 or Monascus purpureus NRRL 1992 was evaluated using a rotational central composite experimental design to optimise the production of β-glucosidase and convert glycosidic isoflavones in aglycones. Variables investigated were initial pH of DSF, volume of water added to 10 g of DSF and incubation temperature. β-Glucosidase activity was measured using the synthetic substrate, p-nitrophenyl-β-D-glucoside. The content of isoflavones was determinate by ultra performance liquid chromatography. The highest production of β-glucosidase for both strains occurred when adding 10 mL of water to the DSF, incubating at 30 °C and using 6.0 as the initial DSF pH. A. oryzae IOC 3999/1998 expressed β-glucosidase activity at 10.7 times higher than M. purpureus NRRL 1992. The DSF fermentation was more efficient in converting isoflavones with M. purpureus NRRL 1992.
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Affiliation(s)
- C L Handa
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, 86057-970 Londrina, Paraná, Brazil
| | - U R Couto
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, 86057-970 Londrina, Paraná, Brazil
| | - A H Vicensoti
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, 86057-970 Londrina, Paraná, Brazil
| | - S R Georgetti
- Departamento de Ciências Farmacêuticas, Universidade Estadual de Londrina, 86057-970 Londrina, Paraná, Brazil
| | - E I Ida
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, 86057-970 Londrina, Paraná, Brazil.
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41
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Chae GY, Ha BJ. The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening. Toxicol Res 2013; 27:205-9. [PMID: 24278573 PMCID: PMC3834387 DOI: 10.5487/tr.2011.27.4.205] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2011] [Revised: 10/26/2011] [Accepted: 11/06/2011] [Indexed: 11/20/2022] Open
Abstract
The present study was performed to compare the antioxidative and whitening activities of fermented soybean extract (FSB) and non-fermented soybean extract (SB). Antioxidative and whitening activities of FSB and SB were evaluated by the determination of DPPH, superoxide radical and hydroxyl radical scavenging activities, linoleic acid inhibition activity, and tyrosinase inhibition activity. FSB showed the higher effect than SB in the antioxidative activities. Also FSB showed the better effect than SB in whitening activity. These results demonstrated that the fermentation played a more excellent role than the non-fermentation in antioxidation and whitening. Therefore, this study suggested that FSB could be a useful cosmetic ingredient for antioxidation and skin whitening.
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Affiliation(s)
- Ga Yeon Chae
- Department of Pharmaceutical Engineering, College of Medical Life Science, Silla University, Busan 617-736, Korea
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Amadou I, Le GW, Shi YH. Evaluation of Antimicrobial, Antioxidant Activities, and Nutritional Values of Fermented Foxtail Millet Extracts byLactobacillus paracaseiFn032. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.579673] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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Boulaaba M, Tsolmon S, Ksouri R, Han J, Kawada K, Smaoui A, Abdelly C, Isoda H. Anticancer effect of Tamarix gallica extracts on human colon cancer cells involves Erk1/2 and p38 action on G2/M cell cycle arrest. Cytotechnology 2013; 65:927-36. [PMID: 23801270 DOI: 10.1007/s10616-013-9564-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Accepted: 04/10/2013] [Indexed: 12/18/2022] Open
Abstract
Taking into account that oxidative stress is among the factors causing cancer-related death; chemoprevention which consists in using antioxidant substances such as phenolics could prevent cancer formation and progression. In the present study, phenolic contents and antioxidant activities of methanolic extracts from the halophyte Tamarix gallica shoots were determined. Moreover, the anticancer effect of this species on human colon cancer cells and the likely underlying mechanisms were also investigated. Shoot extracts showed an appreciable total phenolic content (85 mg GAE/g DW) and a high antioxidant activity (IC50 = 3.3 μg/ml for DPPH test). At 50 and 100 μg/ml, shoot, leaf, and flower extracts significantly inhibited Caco-2 cell growth. For instance, almost all plant part extracts inhibited cell growth by 62 % at the concentration 100 μg/ml. DAPI staining results revealed that these extracts decrease DNA synthesis and confirm their effect on Caco-2 cells proliferation, principally at 100 μg/ml. More importantly, cell mitosis was arrested at G2/M phase. The changes in the cell-cycle-associated proteins (cyclin B1, p38, Erk1/2, Chk1, and Chk2) are correlated with the changes in cell cycle distribution. Taken together, our data suggest that T. gallica is a promising candidate species to be used as a source of anticancer biomolecules.
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Affiliation(s)
- Mondher Boulaaba
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie de Borj-Cédria, BP 901, 2050, Hammam-lif, Tunisia
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El-Batal AI, Hashem AAM, Abdelbaky NM. Gamma radiation mediated green synthesis of gold nanoparticles using fermented soybean-garlic aqueous extract and their antimicrobial activity. SPRINGERPLUS 2013; 2:129. [PMID: 23667801 PMCID: PMC3650232 DOI: 10.1186/2193-1801-2-129] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2012] [Accepted: 03/15/2013] [Indexed: 12/04/2022]
Abstract
Aspergillus oryzae was used to enhance the mobilization of antioxidants of soybean matrix along with garlic as a co-substrate by modulating polyphenolic substances during solid-state fermentation. Mobilized polyphenols were used as a green tool for synthesis and stabilization of gold nanoparticles (AuNPs). The radiation-induced AuNPs synthesis is a simple, clean and inexpensive process which involves radiolysis of aqueous solution that provides an efficient method to reduce metal ions. Gamma irradiated aqueous extract of fermented soybean and garlic was used for rapid preparation of AuNPs combining both effects of radiolytic reactions by radiation and stabilization by bioactive components of fermented extract. The synthesized AuNPs were confirmed by UV-Visible spectrophotometry, dynamic light scattering (DLS), Fourier Transform infra red (FT-IR) spectrophotometry, and transmission electron microscope (TEM) analysis which revealed morphology of spherical AuNPs with size ranging from 7–12 nm. The synthesized AuNPs exhibited antimicrobial activity against both Gram positive and Gram negative bacteria, as measured by well diffusion assay.
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Affiliation(s)
- Ahmed Ibrahim El-Batal
- Drug Radiation Research Department, National Center for Radiation Research & Technology (NCRRT), Nasr City, P.O. Box 29, Cairo, Egypt
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Synthesis and antityrosinase, antioxidant activities of phloretin thiosemicarbazones. RESEARCH ON CHEMICAL INTERMEDIATES 2013. [DOI: 10.1007/s11164-013-1154-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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ZHU TH, YU YY, CAO SW. Tyrosinase Inhibitory Effects and Antioxidant Properties of Paeonol and Its Analogues. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.609] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Kim CH, Kim GB, Chang MB, Bae GS, Paik IK, Kil DY. Effect of dietary supplementation of Lactobacillus-fermented Artemisia princeps on growth performance, meat lipid peroxidation, and intestinal microflora in Hy-line Brown male chickens. Poult Sci 2012; 91:2845-51. [PMID: 23091141 DOI: 10.3382/ps.2012-02467] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The objective of this experiment was to investigate the effect of dietary supplementation of Lactobacillus-fermented Artemisia princeps (LFA) on growth performance, meat lipid peroxidation, and intestinal microflora in Hy-line Brown male chickens. A total of six hundred twenty-four 1-d-old Hy-Line Brown male chicks were randomly allotted to 3 dietary treatments with 4 replicated pens consisting of 52 chicks. The control diet was formulated to be adequate in energy and nutrients. Two additional diets were prepared by adding 2.5 or 5.0 g/kg of LFA to the control diet. The experimental diets were fed on an ad libitum basis to the birds during 7 wk. Body weight gain and feed intake were recorded at 2 and 7 wk. At the end of the experiment, 2 birds from each treatment were killed by cervical dislocation and the samples for ileal content, breast, and thigh meat were collected for the determination of meat lipid peroxidation and microbial population. Results indicated that increasing inclusion level of LFA in diets improved BW gain (linear and quadratic, P < 0.05) and tended to improve feed efficiency (linear and quadratic, P < 0.10) of birds during 0 to 7 wk. Feeding the diets containing increasing amounts of LFA to birds reduced (quadratic, P < 0.05) thiobarbituric acid-reactive substance (TBARS) values in breast and thigh meat during 15 d of storage. The concentrations of Lactobacillus spp. in the ileal content of birds increased (linear and quadratic, P < 0.05), but those of Salmonella spp. tended to be decreased (quadratic, P < 0.10) as inclusion level of LFA in diets increased. These results suggest that dietary LFA may be used as a functional ingredient to improve growth performance, meat lipid stability, and intestinal health of birds.
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Affiliation(s)
- C H Kim
- Department of Animal Science and Technology, Chung-Ang University, Gyeonggi-do, Republic of Korea
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Xu Y, Chen X, Lu M, Yang Z, Huang Y, Liu D, Xiao L, Sun Y, Gu W, Xu D, Gu R. In vitroandin vivoStudies on the Antioxidant Effects of Soymilk Fermented withStreptococcus thermophilusgrx02. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2012.724039] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Physicochemical Properties, Chemical Composition and Antioxidant Activity of Dalbergia odorifera T. Chen Seed Oil. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-011-1967-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Luan HM, Wang LC, Wu H, Jin Y, Ji J. Antioxidant activities and antioxidative components in the surf clam,Mactra veneriformis. Nat Prod Res 2011; 25:1838-48. [DOI: 10.1080/14786419.2010.530268] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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