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Shi SS, Hu T. Effects of Eurotium Cristatum on soybean ( Glycine max L.) polyphenols and the inhibitory ability of soybean polyphenols on acetylcholinesterase under different conditions. Food Chem X 2024; 23:101526. [PMID: 38933989 PMCID: PMC11200280 DOI: 10.1016/j.fochx.2024.101526] [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: 04/25/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/28/2024] Open
Abstract
Most phenolic compounds in beans exist in complex, insoluble binding forms that bind to cell wall components via ether, ester, or glucoside bonds. In the process of solid-state fermentation, Eurotium Cristatum can produce many hydrolase enzymes, such as α-amylase, pectinase, cellulase and β-glucosidase, which can effectively hydrolyze ether, ester or glucoside bond, release bound polyphenols, and increase polyphenol content in soybeans. When the fermentation conditions of soybean were fermentation time 12 days, inoculation amount 15% and initial pH 2, the content of free polyphenols in fermented soybean was 2.79 mg GAE/g d.w, which was 4.98 times that of unfermented soybean. The contents of bound polyphenols and total phenols in fermented soybean were 0.62 mg GAE/g d.w and 3.41 mg GAE/g d.w, respectively, which were 2.38 times and 4.16 times of those in unfermented soybean. At the same time, the inhibitory effect of free polyphenols in fermented soybean on acetylcholinesterase reached 91.51%. Thus, our results demonstrated that solid state fermentation and Eurotium Cristatum can be used as an effective way to increase soybean polyphenol content and combat Alzheimer's disease.
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Affiliation(s)
- Shuo-shuo Shi
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Ting Hu
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
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Tarantini A, Crupi P, Ramires FA, D'Amico L, Romano G, Blando F, Branco P, Clodoveo ML, Corbo F, Cardinali A, Bleve G. Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives. Food Microbiol 2024; 122:104537. [PMID: 38839217 DOI: 10.1016/j.fm.2024.104537] [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: 12/06/2023] [Revised: 04/05/2024] [Accepted: 04/09/2024] [Indexed: 06/07/2024]
Abstract
Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health. In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives. For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.
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Affiliation(s)
- Annamaria Tarantini
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy; University of Bari, Soil, Plant and Food Science Department (Di.S.S.P.A), Bari, Italy
| | - Pasquale Crupi
- Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy
| | - Francesca Anna Ramires
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Leone D'Amico
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Giuseppe Romano
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Federica Blando
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | | | - Maria Lisa Clodoveo
- Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy
| | - Filomena Corbo
- Dipartimento di Farmacia-Scienze Del Farmaco, Università Degli Studi di Bari, Campus Universitario E. Quagliarello Via Orabona, 4-70125, Bari, Italy
| | - Angela Cardinali
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Bari, 70126, Italy
| | - Gianluca Bleve
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy.
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Chen J, Wang Q, Zhou J, Yang J, Xu L, Huo D, Wei Z. Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm. Food Chem 2024; 450:139386. [PMID: 38653057 DOI: 10.1016/j.foodchem.2024.139386] [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: 12/20/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/25/2024]
Abstract
This study aimed at using α-L-arabinofuranosidase CcABF to improve the clarity and active substances in fermented ginkgo kernel juice by artificial neural network (ANN) modeling and genetic algorithm (GA) optimization. A credible three-layer feedforward ANN model was established to predict the optimal parameters for CcABF clarification. The experiments proved the highest transmittance of 89.40% for fermented ginkgo kernel juice with this understanding, which exhibited a 25.56% increase over the unclarified group. With the clarification of CcABF, the antioxidant capacity in juice was enhanced with the increase of total phenolic and flavone contents, and the maximum DPPH and hydroxyl radical scavenging rates were increased by 89.71% and 26.65%, respectively. The contents of toxic ginkgolic acids declined markedly, while the active ingredients of ginkgetin and ginkgolide B showed a modest increase. Moreover, changes in free amino acids and volatile compounds improved the nutritive value and flavor of clarified fermented ginkgo kernel juice.
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Affiliation(s)
- Jinling Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Qiqi Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Jing Zhou
- Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology, Lianyungang 222005, China
| | - Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Linxiang Xu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China
| | - Dongming Huo
- Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Dingweitai Food Joint Stock Limited Corporation, Lianyungang 222300, China
| | - Zhen Wei
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China.
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Gu D, Tang S, Liu C, He D, Tian J, Yang Y. Optimization of liquid fermentation conditions for Coprinus comatus to enhance antioxidant activity. Prep Biochem Biotechnol 2024; 54:830-837. [PMID: 38147976 DOI: 10.1080/10826068.2023.2297703] [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: 12/28/2023]
Abstract
Coprinus comatus is an edible and medicinal fungus. In this study, the antioxidant activity of the fermentation product of C. comatus was investigated through optimization of fermentation process. The results indicated that the fermentation product of C. comatus had obvious scavenging ability for 2,2'-Azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS) free radical. The EC50 of the n-butanol extract from the fermentation product on ABTS·+ was 0.65 ± 0.02 mg/mL. On this basis, the liquid fermentation conditions of C. comatus were optimized through single factor and response surface optimization experiments according to the scavenging ability of ABTS·+ to improve the antioxidant capacity of the fermentation product. The results showed that when the 14% of C. comatus was fermented in a culture medium with a C/N ratio of 48:1 for 6 days, the ABTS·+ scavenging ability was the strongest, and the EC50 of n-butanol extract was 0.57 ± 0.01 mg/mL, which was 12.31% higher than the initial activity. This study laid the foundation for the development of C. comatus.
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Affiliation(s)
- Dongyu Gu
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
- College of Marine Science and Environment, Dalian Ocean University, Dalian, China
| | - Shanshan Tang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Chang Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Dajun He
- College of Life Science, Shihezi University, Shihezi, China
| | - Jing Tian
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Yi Yang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
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5
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Liang W, Wang X, Zhang L, Jiao S, Song H, Sun J, Wang D. Changes and biotransformation mechanism of main functional compounds during kombucha fermentation by the pure cultured tea fungus. Food Chem 2024; 458:140242. [PMID: 38943965 DOI: 10.1016/j.foodchem.2024.140242] [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: 01/21/2024] [Revised: 06/09/2024] [Accepted: 06/25/2024] [Indexed: 07/01/2024]
Abstract
Kombucha was fermented by the pure cultured tea fungus, and the changes of functional compounds and their transformation were explored. After fermentation, the contents of total polyphenols, total flavonoids, quercetin, kaempferol and catechins respectively enhanced by 77.14%, 69.23%, 89.11%, 70.32% and 45.77% compared with the control, while flavonol glycosides reduced by 38.98%. The bioavailability of polyphenols and flavonoids respectively increased by 29.52% and 740.6%, and DPPH and ABTS respectively increased by 43.81% and 35.08% compared with the control. Correlation analysis showed that microorganisms and the antioxidant activity were highly positive correlation with total polyphenols, total flavonoids, EGC, EC, EGCG, ECG, quercetin and kaempferol, and negative correlation with kaempferol-3-glucoside. The constructed models confirmed that organic acids were more likely to damage the structure of tea leaves, and enzymes (polygalacturonidase and tannase) and solvents (acids, alcohols and esters) had a synergistic effect on the biotransformation of functional compounds.
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Affiliation(s)
- Weina Liang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Xiaotong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Luyao Zhang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Shiyang Jiao
- Tongliao Agricultural and Animal Husbandry Science Research Institute, Tongliao 028015, China
| | - Hairu Song
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China
| | - Jianrui Sun
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang 471023, China
| | - Dahong Wang
- College of Food and Bioengineering, Henan University of Science & Technology, Luoyang 471023, China; Henan Engineering Research Center of Food Microbiology, Luoyang 471023, China.
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Starowicz M, Płatosz N, Bączek N, Szawara-Nowak D, Šimková K, Wiczkowski W. Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities. Foods 2024; 13:1791. [PMID: 38928733 PMCID: PMC11203313 DOI: 10.3390/foods13121791] [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: 04/29/2024] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
This study verified the in vitro activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules' content. Fermentation of cabbage increased the total phenolic (~10%) and flavonoid contents (~14%), whereas decreased total phenolics/flavonoids in beetroot. Fermented cabbage exhibited higher ability against AGEs, i.e., 17% in the bovine serum albumin-methylglyoxal (BSA-MGO) model and 25% in the BSA-glucose model, while beetroot exhibited 23% and 18%, respectively. The major compounds of cabbage products were cyanidin 3-(sinapoyl)(sinapoyl)-diglucoside-5-glucoside, sinapic acid, and epicatechin. Syringic acid and epicatechin were predominantly present in fermented beetroot. 2,17-bidecarboxy- and 2,15,17-tridecarboxy-betanin were the major betalains. Fermented vegetables can be effective inhibitors of the AGE formation/accumulation and could be recommended in the prevention of diet-related diseases.
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Affiliation(s)
| | - Natalia Płatosz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland; (M.S.); (N.B.); (D.S.-N.); (K.Š.); (W.W.)
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Guo F, Li C, Dou J, Liang J, Chen Z, Xu Z, Wang T. Research progress on pharmacological properties and application of probiotics in the fermentation of Scutellaria baicalensis Georgi. Front Nutr 2024; 11:1407182. [PMID: 38903628 PMCID: PMC11187263 DOI: 10.3389/fnut.2024.1407182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Accepted: 05/27/2024] [Indexed: 06/22/2024] Open
Abstract
Scutellaria baicalensis Georgi is a medicinal herb with a rich history of use in traditional Chinese medicine. This review concentrates on the chemical constituents of Scutellaria baicalensis Georgi, with a particular emphasis on flavonoids such as baicalin, baicalein, and wogonin. Additionally, it examines the effects of probiotic fermentation on the plant's chemical profile and pharmacological actions. Evidence suggests that probiotic fermentation markedly modifies the bioactive components of Scutellaria baicalensis Georgi, thereby augmenting its medicinal potency. The paper delves into the mechanisms by which the primary active constituents of Scutellaria baicalensis Georgi are altered during fermentation and how these changes influence its pharmacological properties. This review aims to lay a theoretical groundwork for the clinical utilization of Scutellaria baicalensis Georgi and the formulation of innovative therapeutic approaches.
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Affiliation(s)
- Fangyu Guo
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, China
- School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
| | - Chunhai Li
- Department of Radiology, Qilu Hospital, Cheeloo College of Medicine, Shandong University, Jinan, China
| | - Jiaxin Dou
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, China
- School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
| | - Jie Liang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, China
- School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
| | - Zouquan Chen
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, China
- School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
| | - Zhenshang Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, China
- School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
| | - Ting Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, China
- School of Bioengineering, Qilu University of Technology, Shandong Academy of Science, Jinan, China
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8
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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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Nassar AAMA, Gharib AAEA, Abdelgalil SY, AbdAllah HM, Elmowalid GA. Immunomodulatory, antioxidant, and growth-promoting activities of dietary fermented Moringa oleifera in Nile tilapia (Oreochromus niloticus) with in-vivo protection against Aeromonas hydrophila. BMC Vet Res 2024; 20:231. [PMID: 38802892 PMCID: PMC11129393 DOI: 10.1186/s12917-024-04070-3] [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: 02/02/2024] [Accepted: 05/09/2024] [Indexed: 05/29/2024] Open
Abstract
BACKGROUND Moringa oleifera, a well-known medicinal plant, has been used in aquafeed as a dietary supplement. Based on previous studies, insufficient research is available on the dietary supplementation of Nile tilapia with M. oleifera leaf and seed mixtures, specifically the fermented form. Therefore, this study aimed to investigate the efficacy of fermented (FMO) versus non-fermented M. oleifera (MO) leaf and seed mixtures on immunological parameters, antioxidant activity, growth performance, and resistance to A. hydrophila infection after a 30-day feeding trial on Nile tilapia. METHODS A total of 180 fingerlings were randomly divided into four groups in addition to the control group (36 fish each, in triplicate). Fish in the tested groups were fed on basal diet supplemented with MO5%, MO10%, FMO5%, and FMO10%, while those in control were fed on basal diet only. After the feeding trial, fish were challenged with A. hydrophila. The immunomodulatory activity of M. oleifera was evaluated in terms of phagocytic and lysozyme activities, immune-related cytokines and IgM gene expression. Antioxidants, and growth-promoting activities were also assessed. RESULTS The results revealed that fish supplemented FMO markedly in FMO10% group followed by FMO5%, exhibited significant (P < 0.05) improvement in the tested immunological, hepatic antioxidants, and growth performance parameters. Furthermore, the highest survival rate post-challenge with mild clinical symptoms, and the lowest A. hydrophila bacterial count were reported in these groups. Meanwhile, MO10%-supplementation exhibited the opposite trend. CONCLUSIONS The study' conclusion suggests that fermented M. oleifera leaf and seed mixture is a promising growth-promoting and immunostimulatory feed-additive candidate for Nile tilapia and could reduce the losses caused by A. hydrophila infection.
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Affiliation(s)
- Asmaa A M A Nassar
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | | | - Sarah Yousef Abdelgalil
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Hossam M AbdAllah
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Gamal A Elmowalid
- Department of Microbiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt.
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10
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Cai Y, Abla M, Gao L, Wu J, Yang L. Research on Phenolic Content and Its Antioxidant Activities in Fermented Rosa rugosa 'Dianhong' Petals with Brown Sugar. Antioxidants (Basel) 2024; 13:607. [PMID: 38790712 PMCID: PMC11117507 DOI: 10.3390/antiox13050607] [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: 03/22/2024] [Revised: 05/01/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Fermented Rosa rugosa 'Dianhong' petals with brown sugar, a biologically active food popularized in Dali Prefecture, Northwest Yunnan, China, are rich in bioactive compounds, especially polyphenols, exhibiting strong antioxidant activity. This study evaluated their antioxidant activities, total phenolic contents, and concentrations of polyphenols at different fermentation conditions using different assays: DPPH free-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), Folin-Ciocalteu assays, and HPLC-MS/MS and HPLC-DAD methods. The results indicated that fermentation significantly increased (p < 0.05) the antioxidant activity and polyphenol concentration of R. rugosa 'Dianhong'. Furthermore, Saccharomyces rouxii TFR-1 fermentation achieved optimal bioactivity earlier than natural fermentation. Overall, we found that the use of Saccharomyces rouxii (TFR-1) is a more effective strategy for the production of polyphenol-rich fermented R. rugosa 'Dianhong' petals with brown sugar compared to natural fermentation.
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Affiliation(s)
- Yueyue Cai
- School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China; (Y.C.); (L.G.)
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
| | - Merhaba Abla
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
| | - Lu Gao
- School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China; (Y.C.); (L.G.)
| | - Jinsong Wu
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
| | - Lixin Yang
- School of Ethnic Medicine, Yunnan Minzu University, Kunming 650504, China; (Y.C.); (L.G.)
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
- Center for Biodiversity and Indigenous Knowledge, Kunming 650034, China
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11
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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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12
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Khol M, Ma F, Lei L, Liu W, Liu X. A Frontier Review of Nutraceutical Chinese Yam. Foods 2024; 13:1426. [PMID: 38790726 PMCID: PMC11119861 DOI: 10.3390/foods13101426] [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: 03/29/2024] [Revised: 04/30/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024] Open
Abstract
Yams are the edible subterranean rhizomes, or tubers, of plants from the genus Dioscorea. There are approximately 600 species of yam plants in the world, with more than 90 of these growing in East Asia. One particular species, Dioscorea opposita Thunb., is highly praised as "the Chinese yam". This distinction arises from millennia of storied history, both as a nutritional food source and as a principal ingredient in traditional Chinese medicine. Among the many cultivars of Dioscorea opposita Thunb., Huai Shanyao has been widely regarded as the best. This review surveyed the historical background, physiochemical composition, applications as food and medicine, and research prospects for the Chinese yam. Modern science is finally beginning to confirm the remarkable health benefits of this yam plant, long-known to the Chinese people. Chinese yam promises anti-diabetic, anti-oxidative, anti-inflammatory, immunomodulatory, anti-hyperlipidemic, anti-hypertensive, anti-cancer, and combination treatment applications, both as a functional food and as medicine.
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Affiliation(s)
- Matthew Khol
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
- School of Pharmacy, Henan University, Zhengzhou 450046, China
| | - Fanyi Ma
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
- State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China
| | - Lijing Lei
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
| | - Wei Liu
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
| | - Xiuhua Liu
- Henan International Joint Laboratory of Medicinal Plants Utilization, College of Chemistry and Molecular Sciences, Henan University, Zhengzhou 450046, China
- Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan University, Zhengzhou 450046, China
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13
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Li XL, Lian JM, Chen XL, Fan QY, Yan Y, Cui FJ. A Novel Bacillus amyloliquefaciens Specifically Improving the Solubility and Antioxidant Activities of Edible Bird's Nest. Curr Microbiol 2024; 81:164. [PMID: 38710854 DOI: 10.1007/s00284-024-03675-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Accepted: 03/20/2024] [Indexed: 05/08/2024]
Abstract
Edible bird's nest (EBN), a most highly priced and valuable foodstuff, contains high percentage of proteins and carbohydrates. However, proteins adhering to these carbohydrates make the EBN hard and tough, which need to be boiled as the bird's nest soup to make the Chinese cuisine. To overcome the hard and tough texture of EBN and improve the digestion degrees, the present study screened and identified a probiotic strain Bacillus amyloliquefaciens YZW02 from 5-year stored EBN sample completely solubilizing EBN for the first time. The 24-h B. amyloliquefaciens fermented EBN contained 20.30-21.48 mg/mL of the soluble protein contents with a recovery rate of 98-100%, DPPH radical scavenging rate of 84.76% and ABTS radical scavenging capacity of 41.05%. The mixed fermentation of B. amyloliquefaciens YZW02 and Bacillus natto BN1 were further applied to improve the low-MW peptide percentages and antioxidant activities. The mixed-fermentation of B. natto BN1 with 4-h cultured B. amyloliquefaciens YZW02 had the lowest percentage (82.23%) of >12-kDa proteins/peptides and highest percentages of 3-12 kDa, 1-3 kDa and 0.1-1 kDa peptides of 8.6% ± 0.08, 7.57% ± 0.09, 1.77% ± 0.05 and 0.73% ± 0.05, with the highest DPPH, ABTS and •OH scavenging capacity of 90.23%, 46.45% and 49.12%, respectively. These findings would provide an efficient strategy for improving the solubility and antioxidant activities of EBNs.
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Affiliation(s)
- Xin-Lin Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China
| | - Jian-Mei Lian
- Xiamen Yan Palace Seelong Food Co, Ltd, Bird's Nest Research Institute, Xiamen, 361100, Fujian, China
| | - Xiao-Ling Chen
- Xiamen Yan Palace Seelong Food Co, Ltd, Bird's Nest Research Institute, Xiamen, 361100, Fujian, China
| | - Qun-Yan Fan
- Xiamen Yan Palace Seelong Food Co, Ltd, Bird's Nest Research Institute, Xiamen, 361100, Fujian, China.
| | - Ying Yan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China
| | - Feng-Jie Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, People's Republic of China.
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14
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Huynh NT, Le TKN, Le THA, Dang TT. Optimising the recovery of phenolic compounds and antioxidant activity from orange peels through solid-state fermentation. Nat Prod Res 2024:1-10. [PMID: 38710024 DOI: 10.1080/14786419.2024.2351541] [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: 12/26/2023] [Accepted: 04/28/2024] [Indexed: 05/08/2024]
Abstract
It is widely recognised that orange peels contain a considerable quantity of phenolics, primarily in the form of glycosides. The process of fermentation holds potential as a viable method for extracting phenolic compounds and facilitating their biotransformation into novel metabolites. The aim of this study was to assess the enhanced release of phenolic compounds through the process of solid-state fermentation of orange peels using microorganisms. Following a 6-day incubation period, the methanol extract obtained from the sample fermented with starter Banh men exhibited the highest concentration of total phenolic compounds (17.57 ± 0.34 mg GAE/g DW) and demonstrated the most significant DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (55.03%). The Reverse Phase High Performance Liquid Chromatography (RP-HPLC) analysis revealed that the predominant phenolic compounds in all fermented samples were flavonoid aglycones, specifically naringenin, hesperetin, and nobiletin. Conversely, in the unfermented orange peels, the major compound observed was the glycoside derivative hesperidin.
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Affiliation(s)
- Nguyen Thai Huynh
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam
| | - Thi Kha Nguyen Le
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam
| | - Thi Hong Anh Le
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam
| | - Tien T Dang
- Institute of Applied Materials Science, Vietnam Academy of Science and Technology, Ho Chi Minh City, Viet Nam
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi, Viet Nam
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15
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Bernal-Castro C, Espinosa-Poveda E, Gutiérrez-Cortés C, Díaz-Moreno C. Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:833-846. [PMID: 38487286 PMCID: PMC10933215 DOI: 10.1007/s13197-023-05779-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Revised: 05/12/2023] [Accepted: 05/28/2023] [Indexed: 03/17/2024]
Abstract
Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (106-107 CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.
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Affiliation(s)
- Camila Bernal-Castro
- Facultad de Ciencias, Doctorado en Biotecnología, Universidad Nacional de Colombia, Bogotá, Colombia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Elpidia Espinosa-Poveda
- Departamento de Nutrición Humana, Facultad de Medicina, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carolina Gutiérrez-Cortés
- Universidad Nacional Abierta y a Distancia (UNAD), Escuela de Ciencias Agrícolas, Pecuarias y del Medio Ambiente (ECAPMA), Bogotá, Colombia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
| | - Consuelo Díaz-Moreno
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia
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16
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Okomo Aloo S, Park S, Martins Oyinloye T, Oh DH. Rheological properties, biochemical changes, and potential health benefits of dehulled and defatted industrial hempseeds after fermentation. Food Chem 2024; 439:138086. [PMID: 38043281 DOI: 10.1016/j.foodchem.2023.138086] [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: 08/23/2023] [Revised: 11/11/2023] [Accepted: 11/25/2023] [Indexed: 12/05/2023]
Abstract
Dehulled hempseed (DHS), fermented dehulled hempseed (FDHS), hempseed cake (HSC), and fermented HSC (FHSC) were examined for their phytochemical composition, health benefits, and rheological characteristics. At 500 µg/mL concentration, DHS, FDHS, HSC, and FHSC extracts exhibited the ability to inhibit DPPH radicals, with 32.46 %, 47.35 %, 33.85 %, and 47.41 %, respectively. Similarly, they demonstrated potential to scavenge ABTS radicals by 13.7 %, 27.87 %, 14.40 % and 25.70 %, respectively. For lipase inhibition activity, FDHS (72.92 %) and FDHS (85.89 %) outperformed DHS (52.94 %) and HSC (43.08 %). Furthermore, FHSC enhanced the survival and reduced fat accumulation in glucose-supplemented Caenorhabditis elegans. We used HPLC and UHPLC-ESI-QTOF-MS for metabolite analysis, quantifying eight polyphenols using HPLC and identifying thirty-four metabolites with UHPLC-ESI-QTOF-MS. Generally, metabolomics indicated an improved metabolite profile after fermentation. Fermentation also showed impact on rheological characteristics, modifying viscosity, loss modulus, and storage modulus. These findings collectively demonstrate the ability of fermentation in enhancing overall value of hempseed.
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Affiliation(s)
- Simon Okomo Aloo
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - SeonJu Park
- Chuncheon Center, Korea Basic Science Institute, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Timilehin Martins Oyinloye
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do 24341, Republic of Korea.
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17
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Phovisay S, Kodchasee P, Abdullahi AD, Kham NNN, Unban K, Kanpiengjai A, Saenjum C, Shetty K, Khanongnuch C. Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea Leaf (Miang) and Application in Fruit Wine Fermentation Using Longan Juice Mixed with Seed Extract as Substrate. Foods 2024; 13:1335. [PMID: 38731704 PMCID: PMC11083779 DOI: 10.3390/foods13091335] [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: 04/04/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
This study focused on isolating tannin-tolerant yeasts from Miang, a fermented tea leaf product collected from northern Laos PDR, and investigating related food applications. From 43 Miang samples, six yeast isolates capable of ethanol production were obtained, with five isolates showing growth on YPD agar containing 4% (w/v) tannic acid. Molecular identification revealed three isolates as Saccharomyces cerevisiae (B5-1, B5-2, and C6-3), along with Candida tropicalis and Kazachstania humilis. Due to safety considerations, only Saccharomyces spp. were selected for further tannic acid tolerance study to advance food applications. Tannic acid at 1% (w/v) significantly influenced ethanol fermentation in all S. cerevisiae isolates. Notably, B5-2 and C6-3 showed high ethanol fermentation efficiency (2.5% w/v), while others were strongly inhibited. The application of tannin-tolerant yeasts in longan fruit wine (LFW) fermentation with longan seed extract (LSE) supplementation as a source of tannin revealed that C6-3 had the best efficacy for LFW fermentation. C6-3 showed promising efficacy, particularly with LSE supplementation, enhancing phenolic compounds, antioxidant activity, and inhibiting α-glucosidase activity, indicating potential antidiabetic properties. These findings underscore the potential of tannin-tolerant S. cerevisiae C6-3 for fermenting beverages from tannin-rich substrates like LSE, with implications for functional foods and nutraceuticals promoting health benefits.
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Affiliation(s)
- Somsay Phovisay
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
- Department of Food Science and Technology, Faculty of Agriculture and Forest Resource, Souphanouvong University, Luang Prabang 06000, Laos
| | - Pratthana Kodchasee
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
| | - Aliyu Dantani Abdullahi
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
| | - Nang Nwet Noon Kham
- Multidisciplinary School, Chiang Mai University, Muang, Chiang Mai 50200, Thailand; (S.P.); (P.K.); (A.D.A.); (N.N.N.K.)
| | - Kridsada Unban
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand;
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Apinun Kanpiengjai
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Chemistry, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand
| | - Chalermpong Saenjum
- Faculty of Pharmacy, Chiang Mai University, Muang, Chiang Mai 50100, Thailand;
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA;
| | - Chartchai Khanongnuch
- Research Center for Multidisciplinary Approaches to Miang, Multidisciplinary Research Institute (MDRI), Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Huay Kaew Rd., Chiang Mai 50200, Thailand
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18
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Wang B, Duan Y, Wang C, Liu C, Wang J, Jia J, Wu Q. Combined volatile compounds and non-targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3294-3305. [PMID: 38087418 DOI: 10.1002/jsfa.13215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 11/04/2023] [Accepted: 12/12/2023] [Indexed: 12/27/2023]
Abstract
BACKGROUND Mulberry leaves (MLs) are widely used in food because of their nutritional and functional characteristics. However, plant cell walls and natural bitterness influence nutrient release and the flavor properties of MLs. Liquid-state fermentation using Monascus purpureus (LFMP) is a common processing method used to improve food properties. The present study used headspace solid-phase micro extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and non-targeted metabolomics to examine changes in volatile and non-volatile metabolites in MLs. The transformation mechanism of LFMP was investigated by microscopic observation and dynamic analysis of enzyme activity, and changes in the biological activity of MLs were analyzed. RESULTS LFMP significantly increased total phenolics, total flavonoids, free amino acids and soluble sugars in MLs, at the same time as decreasing phytic acid levels. In total, 92 volatile organic compounds (VOCs) were identified and quantified. VOCs such as (2R,3R)-(-)-2,3-butanediol, terpineol and eugenol showed some improvement in the flavour characteristics of MLs. By using non-targeted metabolomics, 124 unique metabolites in total were examined. LFMP altered the metabolic profile of MLs, mainly in plant secondary metabolism, lipid metabolism and amino acid metabolism. Microscopic observation and dynamic analysis of enzyme activity indicated that LFMP promoted cell wall degradation and biotransformation of MLs. In addition, LFMP significantly increased the angiotensin I-converting enzyme and α-glucosidase inhibitory activity of MLs. CONCLUSION LFMP altered the flavour characteristics, metabolite profile and biological activity of MLs. These findings will provide ideas for the processing of MLs into functional foods. In addition, they also provide useful information for biochemical studies of fermented MLs. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Biao Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yichen Duan
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Chengmo Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Chun Liu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jun Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Junqiang Jia
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Qiongying Wu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
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19
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Ngamsamer C, Muangnoi C, Tongkhao K, Sae-Tan S, Treesuwan K, Sirivarasai J. Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods 2024; 13:982. [PMID: 38611288 PMCID: PMC11011267 DOI: 10.3390/foods13070982] [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: 02/21/2024] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant-based diets, to achieve a sustainable healthy gut because of their microbial diversity and antioxidant properties. However, the functional relevance of fermented vegetables varies based on the raw ingredients used and nutrient supplementation. Therefore, in the present study, we investigated the microbial diversity and antioxidant activity of three formulas of fermented vegetables (standard, supplemented with Lacticaseibacillus rhamnosus GG, and supplemented with polyphenol vitexin) at days 0 and 15. The bacterial community profiles were determined through 16S rRNA sequencing analysis, and antioxidant activity was analyzed using 2,2-diphenyl-1-picrylhydrazyl and by measuring the oxygen radical absorbance capacity, the ferric reducing ability of plasma, and the total phenolic content. The results confirm microbial diversity in the taxonomic composition of the different formulas of fermented vegetables, with different bacteria predominating, particularly lactic acid bacteria including the genera Weissella, Pedicocccus, Leuconostoc, and Lactobacillus. Spearman's correlation analysis showed significant differences in the specific bacteria present in the different formulas of fermented vegetables that conferred antioxidant capacity. Our findings show that supplementation with L. rhamnosus GG and polyphenol vitexin may effectively enhance the functional relevance of foods by promoting cellular protection against oxidative stress.
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Affiliation(s)
- Chanya Ngamsamer
- Doctoral Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Bangkok 10400, Thailand;
| | | | - Kullanart Tongkhao
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (K.T.); (S.S.-T.)
| | - Sudathip Sae-Tan
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (K.T.); (S.S.-T.)
| | - Khemmapas Treesuwan
- Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand;
| | - Jintana Sirivarasai
- Nutrition Division, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand
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20
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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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21
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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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22
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Gabriele M, Cavallero A, Tomassi E, Arouna N, Árvay J, Longo V, Pucci L. Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso. Foods 2024; 13:704. [PMID: 38472817 DOI: 10.3390/foods13050704] [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: 12/20/2023] [Revised: 02/20/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study aimed to assess the impact of sourdough fermentation on bioactive compounds and antioxidant and anti-inflammatory properties of pearl millet from Burkina Faso. Phenolic compounds were investigated spectrophotometrically and by HPLC-DAD. The antioxidant activity of unfermented (MF) and fermented (FeMF) millet was evaluated in vitro by spectrophotometric and fluorometric assays and ex vivo on oxidized human erythrocytes for hemolysis inhibition. Finally, the potential anti-inflammatory effect of FeMF and MF was evaluated on human adenocarcinoma cell line (HT-29) exposed to TNF-α inflammatory stimulus. Results revealed significantly higher levels of polyphenols, flavonoids, and in vitro antioxidant activity following millet fermentation. Notable differences in phenolic composition between FeMF and MF are observed, with fermentation facilitating the release of bioactive compounds such as gallic acid, quercetin, and rutin. A dose-dependent protection against oxidative hemolysis was observed in both FeMF- and MF-pretreated erythrocytes. Similarly, pretreatment with FeMF significantly reduced the levels of inflammatory markers in TNF-α-treated cells, with effects comparable to those of MF. Fermentation with sourdough represents a simple and low-cost method to improve the bioactive compounds content and in vitro antioxidant activity of millet flour with promising nutraceutical potential.
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Affiliation(s)
- Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy
| | - Andrea Cavallero
- Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy
| | - Elena Tomassi
- Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy
| | - Nafiou Arouna
- Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy
- Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy
| | - Július Árvay
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovakia
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy
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23
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Muñoz R, Rivas BDL, Rodríguez H, Esteban-Torres M, Reverón I, Santamaría L, Landete JM, Plaza-Vinuesa L, Sánchez-Arroyo A, Jiménez N, Curiel JA. Food phenolics and Lactiplantibacillus plantarum. Int J Food Microbiol 2024; 412:110555. [PMID: 38199014 DOI: 10.1016/j.ijfoodmicro.2023.110555] [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: 11/30/2023] [Revised: 12/21/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
Phenolic compounds are important constituents of plant food products. These compounds play a key role in food characteristics such as flavor, astringency and color. Lactic acid bacteria are naturally found in raw vegetables, being Lactiplantibacillus plantarum the most commonly used commercial starter for the fermentation of plant foods. Hence, the metabolism of phenolic compounds of L. plantarum has been a subject of study in recent decades. Such studies confirm that L. plantarum, in addition to presenting catalytic capacity to transform aromatic alcohols and phenolic glycosides, exhibits two main differentiated metabolic routes that allow the biotransformation of dietary hydroxybenzoic and hydroxycinnamic acid-derived compounds. These metabolic pathways lead to the production of new compounds with new biological and organoleptic properties. The described metabolic pathways involve the action of specialized esterases, decarboxylases and reductases that have been identified through genetic analysis and biochemically characterized. The purpose of this review is to provide a comprehensive and up-to-date summary of the current knowledge of the metabolism of food phenolics in L. plantarum.
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Affiliation(s)
- Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Héctor Rodríguez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - María Esteban-Torres
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Maria Landete
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Laura Plaza-Vinuesa
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Ana Sánchez-Arroyo
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - Natalia Jiménez
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain
| | - José Antonio Curiel
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), CSIC, Madrid, Spain.
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24
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Congcong W, Vinothkanna A, Yongkun M, Jie H, Rai AK, Jindong X, Dahai L. Production of mulberry wine using selenium-enriched Saccharomyces cerevisiae: implications from sensory analysis, phytochemical and antioxidant activities. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:366-384. [PMID: 38196717 PMCID: PMC10772015 DOI: 10.1007/s13197-023-05847-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2023] [Accepted: 09/11/2023] [Indexed: 01/11/2024]
Abstract
The present study aims to evaluate the quality of chemical, sensory properties and antioxidant potential of mulberry wine using selenium-enriched yeasts employing eight different methods (MW1-MW8). The selenium-enriched yeast significantly (p < 0.05) increased phytochemical profiles, flavor, quality and antioxidant capacity. The most effective method for raising the selenium level of mulberry wine was using L-seMC (MW5). Mulberry wine color was attributed to the anthocyanins and phytochemical composition with selenium content. DPPH and ABTS radical scavenging activity varied with change in treatment methods suggesting their impact on antioxidant activity. Total selenium content on L-SeMC supplementation proved a significant correlation between selenium content with total anthocyanin content, total polyphenol content and flavonoid content. Sensory analysis by electronic nose exhibited MW2 with high response value in the W2S sensor showing high alcohol concentration. GC-MS analysis showed the presence of 57 volatile aromatic compounds comprehended by esters and alcohol (isoamyl alcohol, 2-methylbutanol, 2,3-butanediol, and phenethyl alcohol). Principal component analysis affirms the response values for four categorical score values with reliability and consistency for all the parameters, significantly. Thus, the workflow demonstrates a simpler, cost-effective traditional methodology for rationalized outcomes. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05847-4.
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Affiliation(s)
- Wang Congcong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Annadurai Vinothkanna
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Ma Yongkun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Hu Jie
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 People’s Republic of China
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, 737102 Sikkim India
| | - Xue Jindong
- Danyang Yihe Food Co., Ltd., Zhenjiang, 212000 People’s Republic of China
| | - Li Dahai
- Danyang Yihe Food Co., Ltd., Zhenjiang, 212000 People’s Republic of China
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25
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Carvalho LC, Oliveira ALS, Carsanba E, Lopes A, Leal T, Ribeiro M, Fernandes S, Pintado M, Oliveira C. Removal of phenolic compounds from sugarcane syrup and impact on Saccharomyces cerevisiae fermentation for β-farnesene production. Biotechnol J 2024; 19:e2300465. [PMID: 38403437 DOI: 10.1002/biot.202300465] [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: 09/05/2023] [Revised: 12/17/2023] [Accepted: 01/03/2024] [Indexed: 02/27/2024]
Abstract
This work aimed to study for the first time the effects of phenolic compounds from sugarcane syrup on Saccharomyces cerevisiae β-farnesene fermentation by removing them from this feedstock. Syrup purification was optimized through a central composite design using five types of activated charcoal: three contact times (1-24 h) and three adsorbent concentrations (10-150 g L-1 ). The optimal purification condition-charcoal pellets at 115 g L-1 and contact time of 12.5 h-led to 96.7% of phenolic compounds removal and 43.7% of syrup recovery. The effects of reducing phenolic content from approximately 7.0-0.3 mg L-1 in sugarcane syrup on yeast fermentation varied with the scale. An increase in biomolecule productivity was only observed in shake-flasks (11%) and in biomass productivity only in the 2 L bioreactor (12%). Thus, phenolic compounds from sugarcane syrup do not influence β-farnesene production at a large scale under the conditions tested.
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Affiliation(s)
- Luís Carlos Carvalho
- Amyris BioProducts Portugal, Unipessoal, Porto, Portugal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana L S Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Erdem Carsanba
- Amyris BioProducts Portugal, Unipessoal, Porto, Portugal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana Lopes
- Amyris BioProducts Portugal, Unipessoal, Porto, Portugal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Tânia Leal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Mónica Ribeiro
- Amyris BioProducts Portugal, Unipessoal, Porto, Portugal
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Sara Fernandes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Carla Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
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26
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Küçükgöz K, Echave J, Garcia-Oliveira P, Seyyedi-Mansour S, Donn P, Xiao J, Trząskowska M, Prieto MA. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38251987 DOI: 10.1080/10408398.2023.2277353] [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: 01/23/2024]
Abstract
Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.
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Affiliation(s)
- K Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - J Echave
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Garcia-Oliveira
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - S Seyyedi-Mansour
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Donn
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - J Xiao
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - M A Prieto
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
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27
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Meng Y, Wang X, Li Y, Chen J, Chen X. Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha. Food Chem 2024; 430:137060. [PMID: 37544149 DOI: 10.1016/j.foodchem.2023.137060] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 07/12/2023] [Accepted: 07/28/2023] [Indexed: 08/08/2023]
Abstract
This study aims to explore the core microbiota of kombucha and to discover potential correlations between microbiota and volatile flavor compounds. The total acidity and microbial colony numbers changed dramatically in different fermentation periods of kombucha. Microbial analysis based on high throughput sequencing technology showed that the bacteria of Komagataeibacter, Pseudomonas, Burkholderia, Ralstonia, Halomonas, Sphingomonas and fungi of Dekkera, Saccharomyces cerevisiae, Botryotrichum, Monascus, Pichia were the dominant genera. In addition, the correlation coefficients between the bacteria and fungi were different. The volatile flavor compounds of alcohols, acids, esters, aldehydes, ketones, phenolics, and terpenes were identified using headspace solid-phase microextraction combined with gas chromatography coupled with mass spectrometry. Typically, the concentrations of ethanol, acetic acid, and ethyl acetate was 71.59-248.23 μg/L, 97.73-849.00 μg/L, and 44.52-181.59 μg/L, respectively, during fermentation. This study is helpful to understand the dynamic changes of microbial communities and volatile flavor compounds during the fermentation of kombucha.
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Affiliation(s)
- Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
| | - Xiaojun Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China.
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
| | - Xuliang Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, Hangzhou 310018, People's Republic of China
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28
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Wang B, Wang Q, Yang Y, Zhang X, Wang J, Jia J, Wu Q. Bidirectional fermentation of Monascus and Mulberry leaves enhances GABA and pigment contents: establishment of strategy, studies of bioactivity and mechanistic. Prep Biochem Biotechnol 2024; 54:73-85. [PMID: 37139803 DOI: 10.1080/10826068.2023.2207111] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Bidirectional fermentation is a technology that utilizes fungi to ferment medicinal edible substrates, with synergistic and complementary advantages. In this work, a fermentation strategy was established to produce a high yield of γ-aminobutyric acid (GABA) and Monascus pigments (MPs) using Monascus and mulberry leaves (MLs). Firstly, the basic fermentation parameters were determined using single-factor experiments, followed by Plackett-Burman (PB) experimental design to identify MLs, glucose, peptone, and temperature as significant influencing factors. The fermentation parameters were optimized using an artificial neural network (ANN). Finally, the effects of bidirectional fermentation of MLs and Monascus were investigated by bioactivity analysis, microstructure observation, and RT-qPCR. The outcomes showed that the bidirectional fermentation significantly increased the bioactive content and promoted the secondary metabolism of Monascus. The established fermentation conditions were 44.2 g/L of MLs, 57 g/L of glucose, 15 g/L of peptone, 1 g/L of MgSO4, 2 g/L of KH2PO4, 8% (v/v) of inoculum, 180 rpm, initial pH 6, 32 °C and 8 days. The content of GABA reached 13.95 g/L and the color value of MPs reached 408.07 U/mL. This study demonstrated the feasibility of bidirectional fermentation of MLs and Monascus, providing a new idea for the application of MLs and Monascus.
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Affiliation(s)
- Biao Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Qihang Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yi Yang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Xiaowei Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jun Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Junqiang Jia
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Qiongying Wu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
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29
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Herman A, Herman AP. Biological Activity of Fermented Plant Extracts for Potential Dermal Applications. Pharmaceutics 2023; 15:2775. [PMID: 38140115 PMCID: PMC10748213 DOI: 10.3390/pharmaceutics15122775] [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: 10/15/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Fermented plant extracts (FPEs) are functional liquids formed as a result of the fermentation of fresh plants by microorganisms, mainly bacteria and fungi. The appropriate selection of plants, microorganism strains, and conditions under which the fermentation process is carried out is very important in terms of obtaining a suitable matrix of biologically active compounds with different biological properties. The purpose of this review is to provide verified data on the current knowledge acquired regarding the biological activity of FPEs for cosmetic use and dermal applications. The antioxidant, antimicrobial, anti-inflammatory, anti-melanogenic, and wound-healing activity of FPEs, as well as their potential dermal applications, will be described.
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Affiliation(s)
- Anna Herman
- Chair of Drug and Cosmetics Biotechnology, Faculty of Chemistry, Warsaw University of Technology, Koszykowa 75 Street, 00-662 Warsaw, Poland
| | - Andrzej Przemysław Herman
- Department of Genetic Engineering, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3 Street, 05-110 Jabłonna, Poland;
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30
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Arjmand S, Mollakhalili‐Meybodi N, Akrami Mohajeri F, Madadizadeh F, Khalili Sadrabad E. Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity. Food Sci Nutr 2023; 11:7594-7604. [PMID: 38107108 PMCID: PMC10724584 DOI: 10.1002/fsn3.3679] [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: 04/17/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 12/19/2023] Open
Abstract
The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24-h fermentation (4-h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24-h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended.
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Affiliation(s)
- Sanaz Arjmand
- Research Center for Food Hygiene and SafetyDepartment of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Research Center for Food Hygiene and SafetyDepartment of Food Science and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Fateme Akrami Mohajeri
- Research Center for Food Hygiene and SafetyDepartment of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Infectious Diseases Research CenterShahid Sadoughi HospitalShahid Sadoughi University of Medical SciencesYazdIran
| | - Farzan Madadizadeh
- Center for Healthcare Data modelingDepartments of Biostatistics and Epidemiology, School of public healthShahid Sadoughi University of Medical SciencesYazdIran
| | - Elham Khalili Sadrabad
- Research Center for Food Hygiene and SafetyDepartment of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Infectious Diseases Research CenterShahid Sadoughi HospitalShahid Sadoughi University of Medical SciencesYazdIran
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Hashemi SMB, Jafarpour D. Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α-amylase, α-glucosidase, and angiotensin-converting enzyme) inhibition abilities, and anti-inflammatory activities. Food Sci Nutr 2023; 11:7638-7648. [PMID: 38107144 PMCID: PMC10724607 DOI: 10.1002/fsn3.3683] [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: 07/11/2023] [Revised: 08/22/2023] [Accepted: 08/29/2023] [Indexed: 12/19/2023] Open
Abstract
In the present research, the impact of fermentation with two strains of Lactiplantibacillus plantarum subsp. plantarum (PTCC 1896 and PTCC 1745) on physicochemical properties, antioxidant bioactive compounds, and some health-promoting features of guava juice was investigated. Results showed a significant (p < .05) decrease in pH, total soluble solids, glucose and fructose residues, vitamin C, and total carotenoids after 32 h of fermentation. Total phenolic content, free radical scavenging abilities, and ferrous reducing power were markedly enhanced during the fermentation process. Moreover, fermented juice represented good enzyme inhibition abilities (α-amylase and α-glucosidase) and anti-inflammatory activities. The initial amount of angiotensin-converting enzyme inhibitory activity (26.5%) increased to 72.1% and 66.4% in L. plantarum subsp. plantarum 1896 and L. plantarum subsp. plantarum 1745 treatments, respectively. These findings reveal that guava juice fermentation with the studied Lactobacillus strains can be a promising strategy to augment the functional properties of the fruit-based beverage.
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Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and Technology, Faculty of Agriculture, Fasa BranchIslamic Azad UniversityFasaIran
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32
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Han JS, Joung JY, Kim HW, Kim JH, Choi HS, Bae HJ, Jang JH, Oh NS. Enhanced Cholesterol-Lowering and Antioxidant Activities of Soymilk by Fermentation with Lactiplantibacillus plantarum KML06. J Microbiol Biotechnol 2023; 33:1475-1483. [PMID: 37482800 DOI: 10.4014/jmb.2306.06036] [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: 06/22/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 07/25/2023]
Abstract
This study aimed to evaluate the cholesterol-lowering and antioxidant activities of soymilk fermented with probiotic Lactobacillaceae strains and to investigate the production of related bioactive compounds. Lactiplantibacillus plantarum KML06 (KML06) was selected for the fermentation of soymilk because it has the highest antioxidant, cholesterol-lowering, and β-glucosidase activities among the 10 Lactobacillaceae strains isolated from kimchi. The genomic information of strain KML06 was analyzed. Moreover, soymilk fermented with KML06 was evaluated for growth kinetics, metabolism, and functional characteristics during the fermentation period. The number of viable cells, which was similar to the results of radical scavenging activities and cholesterol assimilation, as well as the amount of soy isoflavone aglycones, daidzein, and genistein, was the highest at 12 h of fermentation. These results indicate that soymilk fermented with KML06 can prevent oxidative stress and cholesterol-related problems through the production of soy isoflavone aglycones.
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Affiliation(s)
- Ji Seung Han
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jae Yeon Joung
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Hyung Wook Kim
- Department of Bio-integrated Science and Technology, College of Life Sciences, Sejong University, Seoul 05006, Republic of Korea
| | - Jin Hwan Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Hyo Su Choi
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Hyun Jin Bae
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Ji Hun Jang
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Nam Su Oh
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
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33
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Zhang G, Zhao L, Li W, Yao H, Lu C, Zhao G, Wu Y, Li Y, Kong G. Changes in physicochemical properties and microbial community succession during leaf stacking fermentation. AMB Express 2023; 13:132. [PMID: 37991629 PMCID: PMC10665287 DOI: 10.1186/s13568-023-01642-8] [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: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/23/2023] Open
Abstract
Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds. We investigated the dynamics of metabolite profiles, bacterial and fungal communities and their interactions during fermentation using cigar leaves from three geographic regions. The results showed that the contents of total sugar, reducing sugar, starch, cellulose, lignin, pectin, polyphenol and protein in cigar tobacco leaves was significantly decreased during fermentation. Notably, the furfural, neophytadiene, pyridine, benzyl alcohol, geranylacetone, 3-hydroxy-2-butanone, N-hexanal, 3-Methyl-1-butanol and 2,3-pentanedione were important features volatile aroma compounds during fermentation. The α-diversity of fungi and bacteria initially increased and then decreased during fermentation. An analysis of variance showed that microbial diversity was influenced by fermentation stages and growing locations, in which the all stages had greater impacts on α- and β-diversity than all regions. Microbiome profiling had identified several core bacteria including Sphingomonas, Bacillus, Staphylococcus, Pseudomonas, Ralstonia, Massilia and Fibrobacter. Fungal biomarkers included Aspergillus, Penicillium, Fusarium, Cladosporium and Trichomonascus. Interestingly, the molecular ecological networks showed that the core taxa had significant correlations with metabolic enzymes and physicochemical properties; bacteria and fungi jointly participated in the carbohydrate and nitrogen compound degrading and volatile aroma compound chemosynthesis processes during fermentation. These studies provide insights into the coupling of material conversion and microbial community succession during leaf fermentation.
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Affiliation(s)
- Guanghai Zhang
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Lu Zhao
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Wei Li
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Heng Yao
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Canhua Lu
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Gaokun Zhao
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Yuping Wu
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Yongping Li
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China
| | - Guanghui Kong
- Yunnan Academy of Tobacco Agricultural Sciences, Kunming, Yunnan, 650021, China.
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34
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Kalinowska M, Gołebiewska E, Zawadzka M, Choińska R, Koronkiewicz K, Piasecka-Jóźwiak K, Bujak M. Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation. Sci Rep 2023; 13:19310. [PMID: 37935832 PMCID: PMC10630348 DOI: 10.1038/s41598-023-46584-0] [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: 07/16/2023] [Accepted: 11/02/2023] [Indexed: 11/09/2023] Open
Abstract
Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health-promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environmentally friendly solvents is often ineffective due to the entrapment of some compounds in the complex structures of plant cell walls. Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. In this study, pomace from conventionally grown apples (Malus Domestica) of the Ligol cultivar were fermented with selected LAB strains (Lpb. plantarum KKP 3182, Lpb. plantarum KKP 1527, Lpb. plantarum ZFB 200), commercial starter cultures of Lpb. plantarum, and spontaneously. The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. We found that: (1) the total phenolic content of AP extracts fermented with Lpb. plantarum KKP 1527 was about 30% higher than that of non-fermented AP extracts, (2) extracts of AP fermented with Lpb. plantarum KKP 1527 characterized a higher value of the antioxidant activity, (3) an increase in gallic acid procyanidin A2, protocatechuic acid, and procyanidin B2, while a decrease in rutin and quercetin was observed. The results indicated that AP fermented with Lpb. plantarum KKP 1527 may be a powerful and low-cost source of natural antioxidants which have applications in many industries.
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Affiliation(s)
- Monika Kalinowska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland.
| | - Ewelina Gołebiewska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Małgorzata Zawadzka
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Renata Choińska
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Kamila Koronkiewicz
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Katarzyna Piasecka-Jóźwiak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Marzena Bujak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
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35
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Lee MC, Lo CT, Ho TH, Chen LL, Nan FH, Lai HC, Wangkahart E, Lee PT. Assessment of Bacillus subtilis fermented Caulerpa microphysa byproduct as feed additive on the growth performance, immune regulation and disease resistance of white shrimp (Litopenaeus vannamei). FISH & SHELLFISH IMMUNOLOGY 2023; 142:109134. [PMID: 37802263 DOI: 10.1016/j.fsi.2023.109134] [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: 07/28/2023] [Revised: 09/28/2023] [Accepted: 10/01/2023] [Indexed: 10/08/2023]
Abstract
In this study, the immunomodulatory and antioxidant activity of fermented Caulerpa microphysa byproduct (FCMB) by Bacillus subtilis was evaluated, and its potential as a feed additive for white shrimp (Litopenaeus vannamei) was explored. In vitro experiments showed that the FCMB supernatant contained polysaccharides, polyphenols and flavonoids, and exhibited antioxidant properties as assessed by various antioxidant assays. Additionally, the FCMB supernatant was found to increase the production rate of reactive oxygen species and the activity of phenoloxidase in hemocytes in vitro. Furthermore, the results of the in vivo feeding trial showed that dietary 5 g kg-1 FCMB significantly improved the weight gain and specific growth rate of white shrimp after 56 days of feeding. Although there were no significant differences in total hemocyte count, phagocytosis, superoxide anion production rate, and phenoloxidase activity among the experimental groups, upregulation of immune-related genes was observed, particularly in the hepatopancreas and hemocytes of shrimps fed with 5 g or 50 g FCMB per kg feed, respectively. In the pathogen challenge assay, white shrimp fed with 5 % FCMB exhibited a higher survival rate compared to the control group following Vibrio parahaemolyticus challenge. Therefore, it is concluded that the fermented byproduct of C. microphysa, FCMB, holds potential as a feed additive for enhancing the growth performance and disease resistance against V. parahaemolyticus in white shrimp.
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Affiliation(s)
- Meng-Chou Lee
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan; Center of Excellence for Ocean Engineering, National Taiwan Ocean University, Keelung City, Taiwan; Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung City, Taiwan
| | - Ching-Tien Lo
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan
| | - Thi Hang Ho
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan
| | - Li-Li Chen
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung City, Taiwan; Institute of Marine Biology, National Taiwan Ocean University, Keelung City, Taiwan
| | - Fan-Hua Nan
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan
| | - Hung-Chih Lai
- Institute of Pharmacology, National Taiwan University, Taipei, Taiwan; Division of Hematology and Oncology, Department of Internal Medicine, Shin Kong Wu Ho-Su Memorial Hospital, Taipei, Taiwan
| | - Eakapol Wangkahart
- Laboratory of Fish Immunology and Nutrigenomics, Applied Animal and Aquatic Sciences Research Unit, Division of Fisheries, Faculty of Technology Mahasarakham University, Khamriang Sub-District, Kantarawichai, Mahasarakham, Thailand
| | - Po-Tsang Lee
- Department of Aquaculture, National Taiwan Ocean University, Keelung, Taiwan.
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36
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Yang Y, Zhang Y, Gu D, Liu C, Wang Y, Tang S, Yin Y, Tian J. Fermentation of Robinia pseudoacacia flower for improving the antioxidation: optimized conditions, active composition, mechanism, and biotransformation process. Prep Biochem Biotechnol 2023; 53:1224-1236. [PMID: 36880129 DOI: 10.1080/10826068.2023.2185637] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
Robinia pseudoacacia flower is a natural product with many biological activities, including antioxidation. To further develop its antioxidation, the extract was fermented by Aspergillus niger FFCC 3112 in the medium with carbon to nitrogen ratio of 1.4:1 and initial pH of 4.2 for 3.5 days to form the best antioxidant activity of the fermentation product by strain screening, single factor optimization, and response surface methodology. Further analysis, isolation and activity determination showed that a main chemical component, kaempferol-3-O-α-L-rhamnopyranosyl-(1→6)-β-D-galactopyranosyl-7-O-α-L-rhamnopyranoside, in the extract was completely hydrolyzed to kaempferol-7-O-α-L-rhamnopyranoside and kaempferol with better antioxidant activity through biotransformation, which was the basis for improving the antioxidant activity of fermentation products. Moreover, the mechanism of antioxidant and the contribution of phenolic hydroxyl groups were investigated by density functional theory. The result indicated that the antioxidant capacity of kaempferol-7-O-α-L-rhamnopyranoside and kaempferol increased with the increase of solvent polarity. In high-polarity solvents, they mainly scavenge free radicals through single electron transfer followed by proton transfer.
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Affiliation(s)
- Yi Yang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
| | - Yunci Zhang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Dongyu Gu
- College of Marine Science and Environment, Dalian Ocean University, Dalian, China
| | - Chang Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Yi Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Shanshan Tang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Yuxin Yin
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
| | - Jing Tian
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
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37
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Saad MM, Saad AM, Hassan HM, Ibrahim EI, Abdelraof M, Ali BA. Optimization of tannase production by Aspergillus glaucus in solid-state fermentation of black tea waste. BIORESOUR BIOPROCESS 2023; 10:73. [PMID: 38647901 PMCID: PMC10991964 DOI: 10.1186/s40643-023-00686-9] [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: 06/12/2023] [Accepted: 09/08/2023] [Indexed: 04/25/2024] Open
Abstract
Tannases are valuable industrial enzymes used in food, pharmaceutical, cosmetic, leather manufacture and in environmental biotechnology. In this study, 15 fungal isolates were obtained from Egyptian cultivated soil and marine samples. The isolated fungi were qualitatively and quantitatively screened for their abilities to produce tannase. The selected fungal isolate NRC8 giving highest tannase activity was identified by molecular technique (18S rRNA) as Aspergillus glaucus. Among different tannin-containing wastes tested, the black tea waste was the best substrate for tannase production by Aspergillus glaucus in solid-state fermentation (SSF). Optimization of the different process parameters required for maximum enzyme production was carried out to design a suitable SSF process. Maximal tannase production was achieved with moisture content of 75%, an inoculums size of 6 × 108 spore/ml and sodium nitrate 0.2% (pH of 5.0) at 30 °C after 5 days of incubation. Box-Behnken experiment was designed to get a quadratic model for further optimization studies. Four-factor response-surface method with 27 runs was prepared using independent parameters including (moisture content %, initial pH, substrate concentration (g) and sodium nitrate concentration (g) for tannase model. The F- and P-values of the model were 4.30 and 0.002, respectively, which implied that the model is significant. In addition, the lack-of-fit was 1040.37 which indicates the same significance relative to the pure error. A. glaucus tannase was evaluated by the efficiency of conversion of tannic acid to gallic acid. Moreover, production of gallic acid from SSF process of A. glaucus using black tea waste was found to be 38.27 mg/ml. The best bioconversion efficiency was achieved at 40 °C with tannic acid concentration up to 200 g/L.
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Affiliation(s)
- Moataza Mahmoud Saad
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
| | - Abdelnaby Mahmoud Saad
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
| | - Helmy Mohamed Hassan
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
| | - Eman I Ibrahim
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt.
| | - Mohamed Abdelraof
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt.
| | - Basant A Ali
- Microbial Chemistry Department, National Research Centre (NRC), 33 Bohouth St, Dokki, 12622, Giza, Egypt
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38
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Tang S, Cheng Y, Xu T, Wu T, Pan S, Xu X. Hypoglycemic effect of Lactobacillus plantarum-fermented mulberry pomace extract in vitro and in Caenorhabditis elegans. Food Funct 2023; 14:9253-9264. [PMID: 37750031 DOI: 10.1039/d3fo02386a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Mulberry pomace is rich in phytochemicals, but there are few studies on its utilization as a by-product. Natural foods containing phytochemicals can alleviate the toxic effects of excessive glucose intake. In this study, we investigated the protective effect of Lactobacillus plantarum-fermented mulberry pomace extract (FMPE) under hyperglycemic conditions. The phenolic compounds and α-glucosidase inhibition of FMPE were determined using UPLC-MS and chemical models. Furthermore, Caenorhabditis elegans was a model system to study the hypoglycemic effects. The results showed that the polyphenolics and α-glucosidase inhibition were improved during fermentation. Three phenolic components (cyanidin, 2,4,6-trihydroxybenzaldehyde, and taxifolin) were important variables for α-glucosidase inhibition. FMPE and the three key compound treatments reduced the glucose content and reactive oxygen species (ROS) level in Caenorhabditis elegans. The protective mechanism occurred by activating DAF-16/FOXO and SKN-1/Nrf2. This study suggests that Lactobacillus plantarum-fermentation was a potential way to utilize mulberry pomace polyphenols as hypoglycemic food ingredients.
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Affiliation(s)
- Shuxin Tang
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
| | - Yuxin Cheng
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Tingting Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
| | - Ting Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
| | - Xiaoyun Xu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China.
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39
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Yildiz E. Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics. Foods 2023; 12:3769. [PMID: 37893661 PMCID: PMC10606018 DOI: 10.3390/foods12203769] [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: 08/29/2023] [Revised: 10/02/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Vinegar has been known as a traditional remedy since ancient times. In addition to being used as a flavoring and aroma enhancer in world cuisines, it has attracted more and more attention due to its bioactive potential and health properties. Although the most common use is apple cider vinegar together with grape vinegar, vinegar produced from red fruits has come to the fore due to their health purposes. Rosehip, pomegranate, fig, guelder-rose, blackberry, raspberry, and blueberry vinegars were evaluated regarding the organic acid content, phenolic compound content, and bioactive potential to assess their health potential and associated contents. Acetic acid, citric acid, succinic acid, and malic acid were determined as prominent organic acids in the vinegar samples. In contrast, gallic acid, vanillic acid, protocatechuic acid, and ferulic acid were dominant regarding phenolic compounds. Raspberry, guelder-rose, and pomegranate vinegars came forth regarding their bioactive content and potential. The discriminative parameters of the vinegar samples were pH, total acidity, dL-isocitric acid, gallic acid, and hydroxybenzoic acid. Fruit vinegars were determined to have a notable bioactive content compared to apple and grape vinegars. The use of these vulnerable bioactive materials in vinegar fermentation could provide an effective way for nutrition and raw material resourcing.
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Affiliation(s)
- Elif Yildiz
- Food Processing Department, Keles Vocational School, Bursa Uludag University, 16740 Bursa, Türkiye
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40
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Kim GY, Kim SA, Kong SY, Seong H, Bae JH, Han NS. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800. Antioxidants (Basel) 2023; 12:1850. [PMID: 37891929 PMCID: PMC10604225 DOI: 10.3390/antiox12101850] [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: 08/29/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
This study investigates the synergistic impact of fermenting kale juice with Limosilactobacillus strains on its antioxidant and anti-inflammatory properties. Kale's rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with L. reuteri EFEL6901 or L. fermentum EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of the product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed nitric oxide (NO) production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers such as iNOS, COX-2, IL-6, and IL-1β and elevated anti-inflammatory cytokines, including IL-10. This research highlights the promising potential of fermented kale juice, enriched with Limosilactobacillus strains, as a functional food with combined antioxidant and anti-inflammatory benefits.
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Affiliation(s)
| | | | | | | | | | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of Korea; (G.Y.K.); (S.-A.K.); (S.Y.K.); (H.S.); (J.-H.B.)
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41
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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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Güzel‐Seydim ZB, Şatır G, Gökırmaklı Ç. Use of mandarin and persimmon fruits in water kefir fermentation. Food Sci Nutr 2023; 11:5890-5897. [PMID: 37823165 PMCID: PMC10563690 DOI: 10.1002/fsn3.3561] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 06/26/2023] [Accepted: 07/03/2023] [Indexed: 10/13/2023] Open
Abstract
Water kefir is a non-dairy probiotic beverage. It is obtained by fermentation of water kefir grains with a sugar solution. This study aims to determine the properties of water kefir beverages obtained by fermentation of mandarin and persimmon-containing water for 42 h. According to microbiological results, both fruits containing water samples provided a high number of lactic acid bacteria and yeasts. Moreover, after fermentation, pH, Brix, and dry matter content did not significantly differ. On the other hand, fructose, maltose, and acetic acid contents of mandarin water kefir are significantly higher than persimmon water kefir (p < .05). Persimmon water kefir had higher total phenolic contents, twice as much as mandarin water kefir (p < .05). Both water kefirs had good color properties. The organoleptic acceptability of the fruit water kefirs was promising.
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Affiliation(s)
| | - Gülçin Şatır
- Department of Nutrition and DieteticsSüleyman Demirel UniversityIspartaTurkey
| | - Çağlar Gökırmaklı
- Department of Food EngineeringSüleyman Demirel UniversityIspartaTurkey
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Bas-Bellver C, Barrera C, Betoret N, Seguí L. Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients. Foods 2023; 12:3526. [PMID: 37835180 PMCID: PMC10572841 DOI: 10.3390/foods12193526] [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: 09/06/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
Valorisation of fruit and vegetable wastes by transforming residues and discards into functional powdered ingredients has gained interest in recent years. Moreover, fermentation has been recalled as an ancient technology available to increase the nutritional value of foods. In the present work, the impact of pretreatments (disruption and fermentation) on drying kinetics and functional properties of powdered broccoli stems was studied. Broccoli stems fermented with Lactiplantibacillus plantarum and non-fermented broccoli stems were freeze-dried and air-dried at different temperatures. Drying kinetics were obtained and fitted to several thin layer mathematical models. Powders were characterized in terms of physicochemical and antioxidant properties, as well as of probiotic potential. Fermentation promoted faster drying rates and increased phenols and flavonoids retention. Increasing drying temperature shortened the process and increased powders' antioxidant activity. Among the models applied, Page resulted in the best fit for all samples. Microbial survival was favoured by lower drying temperatures (air-drying at 50 °C and freeze-drying). Fermentation and drying conditions were proved to determine both drying behaviour and powders' properties.
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Affiliation(s)
| | - Cristina Barrera
- Institute of Food Engineering-FoodUPV, Universitat Politècnica de València, Camino de Vera, s/n, 46022 Valencia, Spain; (C.B.-B.); (N.B.); (L.S.)
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Filipe D, Vieira L, Ferreira M, Oliva-Teles A, Salgado J, Belo I, Peres H. Enrichment of a Plant Feedstuff Mixture's Nutritional Value through Solid-State Fermentation. Animals (Basel) 2023; 13:2883. [PMID: 37760283 PMCID: PMC10525834 DOI: 10.3390/ani13182883] [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: 07/04/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
Plant feedstuffs are the main ingredients of animal feed. Owing to food-feed competition, increasing the utilization efficiency of these feedstuffs is important for animal nutrition. This can be achieved via solid-state fermentation (SSF). SSF of a plant feedstuff mixture (PFM) (25% rapeseed meal, soybean meal, rice bran, and sunflower meal) by three fungi (Aspergillus ibericus MUM 03.29, Aspergillus niger CECT 2088, and Aspergillus niger CECT 2915) resulted in an increase in protein content by 5%, irrespective of fungi, a reduction in cellulose content by 9 to 11%, and of hemicellulose content by 21 to 34%, relative to unfermented PFM. Enzyme production was measured: the highest cellulase (123.7 U/g), xylanase (431.8 U/g), and beta-glucosidase (117.9 U/g) activity were achieved with A. niger CECT 2088. Principal component analysis showed a positive correlation between all fermented PFMs and enzyme production, protein content, digestibility, and fiber reduction. Bioprocessing of the PFM by SSF increased its nutritional value and digestibility, making it more appealing for animal feeds.
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Affiliation(s)
- Diogo Filipe
- Department of Biology, Faculty of Sciences University of Porto, Rua do Campo Alegre 1021 1055, 4169-007 Porto, Portugal; (D.F.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR-UP), Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Lúcia Vieira
- Department of Biology, Faculty of Sciences University of Porto, Rua do Campo Alegre 1021 1055, 4169-007 Porto, Portugal; (D.F.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR-UP), Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Marta Ferreira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS–Associate Laboratory, 4710-057 Braga, Portugal
| | - Aires Oliva-Teles
- Department of Biology, Faculty of Sciences University of Porto, Rua do Campo Alegre 1021 1055, 4169-007 Porto, Portugal; (D.F.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR-UP), Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - José Salgado
- Industrial Biotechnology and Environmental Engineering Group “BiotecnIA”, Chemical Engineering Department, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain
| | - Isabel Belo
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS–Associate Laboratory, 4710-057 Braga, Portugal
| | - Helena Peres
- Department of Biology, Faculty of Sciences University of Porto, Rua do Campo Alegre 1021 1055, 4169-007 Porto, Portugal; (D.F.)
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR-UP), Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
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Wang Z, Zhao C, Guo Z, Li S, Zhu Z, Grimi N, Xiao J. Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity. Foods 2023; 12:3334. [PMID: 37761043 PMCID: PMC10527574 DOI: 10.3390/foods12183334] [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: 07/22/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/29/2023] Open
Abstract
Little information is available regarding polyphenol variations in the food processing of edible and medicinal red seaweed, Betaphycus gelatinum. This study investigated the effects of Lactobacillus brevis fermentation on total polyphenol content (TPC), polyphenol profile, and antioxidant activity in Betaphycus gelatinum pretreated by ultrasound-assisted mild acid hydrolysis for the first time. During 60 h of fermentation, the viable colony number significantly increased, pH significantly decreased, and reducing sugar content significantly decreased initially, then significantly increased. Free TPC significantly increased to 865.42 ± 29.29 μg GAE/g DW (163.09% increase) with increasing antioxidant activity, while bound TPC significantly decreased to 1004.90 ± 87.32 μg GAE/g DW (27.69% decrease) with decreasing antioxidant activity. Furthermore, 27 polyphenol compounds were identified by ultra-high-performance liquid chromatography with Xevo triple quadrupole mass spectrometry. In total, 19 and 23 free polyphenols and 24 and 20 bound polyphenols were identified before and after fermentation, respectively. Before fermentation, bound trans-cinnamic acid (56.75%), bound rosmarinic acid (26.62%), and free trans-cinnamic acid (3.85%) were the main components. After fermentation, free rosmarinic acid (43.57%), bound trans-cinnamic acid (15.19%), bound rosmarinic acid (13.33%), and free trans-cinnamic acid (5.99%) were the main components. These results provide information for the food processing of Betaphycus gelatinum.
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Affiliation(s)
- Zhe Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Caibo Zhao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zhiqiang Guo
- School of Marine Science and Engineering, Hainan University, Haikou 570228, China
| | - Shuyi Li
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Nabil Grimi
- Centre de Recherche Royallieu, Université de Technologie de Compiègne, Sorbonne Universités, CS 60319, 60203 Compiègne CEDEX, France
| | - Juan Xiao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou School of Food Science and Engineering, Hainan University, Haikou 570228, China
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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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Branco P, Maurício EM, Costa A, Ventura D, Roma-Rodrigues C, Duarte MP, Fernandes AR, Prista C. Exploring the Multifaceted Potential of a Peptide Fraction Derived from Saccharomyces cerevisiae Metabolism: Antimicrobial, Antioxidant, Antidiabetic, and Anti-Inflammatory Properties. Antibiotics (Basel) 2023; 12:1332. [PMID: 37627752 PMCID: PMC10451726 DOI: 10.3390/antibiotics12081332] [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: 06/29/2023] [Revised: 08/04/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
The rising demand for minimally processed, natural, and healthier food products has led to the search for alternative and multifunctional bioactive food components. Therefore, the present study focuses on the functional proprieties of a peptide fraction derived from Saccharomyces cerevisiae metabolism. The antimicrobial activity of the peptide fraction is evaluated against various foodborne pathogens, including Candida albicans, Candida krusei, Escherichia coli, Listeria monocytogenes, and Salmonella sp. The peptide fraction antioxidant properties are assessed using FRAP and DPPH scavenging capacity assays. Furthermore, the peptide fraction's cytotoxicity is evaluated in colorectal carcinoma and normal colon epithelial cells while its potential as an antidiabetic agent is investigated through α-amylase and α-glucosidase inhibitory assays. The results demonstrate that the 2-10 kDa peptide fraction exhibits antimicrobial effects against all tested microorganisms, except C. krusei. The minimal inhibitory concentration for E. coli, L. monocytogenes, and Salmonella sp. remains consistently low, at 0.25 mg/mL, while C. albicans requires a higher concentration of 1.0 mg/mL. Furthermore, the peptide fraction displays antioxidant activity, as evidenced by DPPH radical scavenging activity of 81.03%, and FRAP values of 1042.50 ± 32.5 µM TE/mL at 1.0 mg/mL. The peptide fraction exhibits no cytotoxicity in both tumor and non-tumoral human cells at a concentration up to 0.3 mg/mL. Moreover, the peptide fraction presents anti-inflammatory activity, significantly reducing the expression of the TNFα gene by more than 29.7% in non-stimulated colon cells and by 50% in lipopolysaccharide-stimulated colon cells. It also inhibits the activity of the carbohydrate digestive enzymes α-amylase (IC50 of 199.3 ± 0.9 µg/mL) and α-glucosidase (IC20 of 270.6 ± 6.0 µg/mL). Overall, the findings showed that the peptide fraction exhibits antibacterial, antioxidant, anti-inflammatory, and antidiabetic activity. This study represents a step forward in the evaluation of the functional biological properties of S. cerevisiae bioactive peptides.
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Affiliation(s)
- Patrícia Branco
- School of Engineering, Lusófona University, Campo Grande 376, 1749-024 Lisboa, Portugal
- Linking Landscape, Environment, Agriculture and Food (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Unit of Bioenergy and Biorefinary, Laboratório Nacional de Energia e Geologia (LNEG), Estrada do Paço do Lumiar, 22, 1649-038 Lisboa, Portugal
| | - Elisabete Muchagato Maurício
- School of Engineering, Lusófona University, Campo Grande 376, 1749-024 Lisboa, Portugal
- CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Campo Grande 376, 1749-024 Lisboa, Portugal
- Elisa Câmara, Lda, Dermocosmética, Centro Empresarial de Talaíde, n°7 e 8, 2785-723 São Domingos de Rana, Portugal
| | - Ana Costa
- Linking Landscape, Environment, Agriculture and Food (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Diogo Ventura
- Linking Landscape, Environment, Agriculture and Food (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Catarina Roma-Rodrigues
- UCIBIO—Applied Molecular Biosciences Unit, Department Ciências da Vida, NOVA School of Science and Technology, 2829-516 Caparica, Portugal
- i4HB, Associate Laboratory—Institute for Health and Bioeconomy, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Maria Paula Duarte
- MEtRICs, Departamento de Química, NOVA School of Science and Technology|FCTNOVA, Campus de Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Alexandra R. Fernandes
- UCIBIO—Applied Molecular Biosciences Unit, Department Ciências da Vida, NOVA School of Science and Technology, 2829-516 Caparica, Portugal
- i4HB, Associate Laboratory—Institute for Health and Bioeconomy, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Catarina Prista
- Linking Landscape, Environment, Agriculture and Food (LEAF), Associated Laboratory TERRA, Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Xiong RG, Wu SX, Cheng J, Saimaiti A, Liu Q, Shang A, Zhou DD, Huang SY, Gan RY, Li HB. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. Antioxidants (Basel) 2023; 12:1573. [PMID: 37627568 PMCID: PMC10451197 DOI: 10.3390/antiox12081573] [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: 07/05/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023] Open
Abstract
Kombucha is traditional drink made from the fermentation of a black tea infusion, and is believed to offer a variety of health benefits. Recently, exploring kombucha made from alternative substrates has become a research hotspot. In this paper, two novel kombucha beverages were produced with bamboo leaf or mulberry leaf for the first time. Moreover, the effects of fermentation with leaf residues (infusion plus residues) or without leaf residues (only infusion) on the antioxidant properties of kombucha were compared. The ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin-Ciocalteu method, and high-performance liquid chromatography were utilized to measure the antioxidant capacities, total phenolic contents, as well as some compound concentrations of the kombucha. The results showed that two types of kombucha had high antioxidant capacities. Moreover, kombucha fermented with bamboo leaf residues (infusion plus residues) significantly enhanced its antioxidant capabilities (maximum increase 83.6%), total phenolic content (maximum increase 99.2%), concentrations of some compounds (luteolin-6-C-glucoside and isovitexin), and sensory acceptability, compared to that without residues (only infusion). In addition, fermentation with leaf residues had no significant effect on mulberry leaf kombucha. Overall, the bamboo leaf was more suitable for making kombucha with residues, while the mulberry leaf kombucha was suitable for fermentation with or without residues.
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Affiliation(s)
- Ruo-Gu Xiong
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Si-Xia Wu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Jin Cheng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Adila Saimaiti
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Qing Liu
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China; (Q.L.); (A.S.)
| | - Ao Shang
- School of Chinese Medicine, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong 999077, China; (Q.L.); (A.S.)
| | - Dan-Dan Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Si-Yu Huang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China; (R.-G.X.); (S.-X.W.); (J.C.); (A.S.); (D.-D.Z.); (S.-Y.H.)
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Ramires FA, Bavaro AR, D’Antuono I, Linsalata V, D’Amico L, Baruzzi F, Pinto L, Tarantini A, Garbetta A, Cardinali A, Bleve G. Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols. World J Microbiol Biotechnol 2023; 39:258. [PMID: 37493825 PMCID: PMC10371881 DOI: 10.1007/s11274-023-03708-y] [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: 05/03/2023] [Accepted: 07/20/2023] [Indexed: 07/27/2023]
Abstract
Onion skins, actually recycled as organic fertilizers, could be used as a substrate in environmental-friendly bioprocesses to recover high-value bioactive compounds and food ingredients.In this work, a bioprospecting method was carried out including 94 bacterial and 45 yeast strains from several agri-food and environmental niches to verify their ability to grow on onion skins as unique nutrients source.Red and yellow onion skins were assessed by newly selected starter-driven liquid submerged fermentation assays mainly aimed at the release and modification of polyphenols through microbial activities. Fermented onion skins were also investigated as a inexpensive favourable source of microbial enzymes (amylases, proteases, lipases, esterases, cellulases, xylanases).In red onion skins, the treatment with Lactiplantibacillus plantarum TB 11-32 produced a slight increase of bioactive compounds in terms of total phenolics, whereas with the yeast strain Zygosaccharomyces mrakii CL 30 - 29 the quercetin aglycone content increased of about 25% of the initial raw material.In yellow onion skins inoculated, the highest content of phenolic compounds was detected with the yeast strain Saccharomyces cerevisiae En SC, while quercetin aglycone increased of about 60% of the initial raw material in presence of the bacterial strain L. plantarum C 180 - 34.In conclusion, the proposed microbial pre-treatment method can be a potential strategy to re-use onion skins as a fermentation substrate, and as a first step in the development of a biorefinery process to produce value-added products from onion by-products.
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Affiliation(s)
- Francesca Anna Ramires
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
| | - Anna Rita Bavaro
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Isabella D’Antuono
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Vito Linsalata
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Leone D’Amico
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
| | - Federico Baruzzi
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Loris Pinto
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Annamaria Tarantini
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
- University of Bari Aldo Moro, Plant and Food Science Department (Di.S.S.P.A), Soil, Bari, 70126 Italy
| | - Antonella Garbetta
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Angela Cardinali
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Gianluca Bleve
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
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Catzeddu P, Fois S, Tolu V, Sanna M, Braca A, Vitangeli I, Anedda R, Roggio T. Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina. Foods 2023; 12:2641. [PMID: 37509733 PMCID: PMC10378388 DOI: 10.3390/foods12142641] [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: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Pasta is a staple food in the Mediterranean diet, primarily manufactured with two essential ingredients, semolina and water; nowadays, it is often supplemented with functional ingredients. In this work, a sourdough obtained with wheat germ and wholemeal semolina was used, in order to improve sensorial and nutritional properties of fresh pasta, to prevent lipids oxidation, and to improve the shelf life. Three different formulations were prepared, a first one using semolina, a second one with raw wheat germ, wholemeal semolina, and semolina, and the last one with semolina and sourdough. The study highlighted the improved nutritional properties of pasta with sourdough (reduced phytic acid content, higher antioxidant activity and phenolic content). Proteins, ashes, dietary fibers, lipids, and tocols (vitamin E) increased in pasta with wheat germ and wholemeal semolina, and with sourdough. The amount of tocols decreased in pasta samples after cooking, except for the β-tocopherol in sourdough pasta, the amount of which remained high, surprisingly. Lipase and lipoxygenase enzymes likely decreased as an effect of the pasteurization process. The NMR analysis showed that lipid oxidation was higher in semolina pasta than in pasta with wheat germ, most likely due to the protective effect of antioxidants deriving from wheat germ.
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Affiliation(s)
- Pasquale Catzeddu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Simonetta Fois
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Valentina Tolu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Manuela Sanna
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Angela Braca
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Ilaria Vitangeli
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Roberto Anedda
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
| | - Tonina Roggio
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy
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