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Wu X, Liu H, Han J, Zhou Z, Chen J, Liu X. Introducing Bacillus natto and Propionibacterium shermanii into soymilk fermentation: A promising strategy for quality improvement and bioactive peptide production during in vitro digestion. Food Chem 2024; 455:139585. [PMID: 38850988 DOI: 10.1016/j.foodchem.2024.139585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/26/2024] [Accepted: 05/06/2024] [Indexed: 06/10/2024]
Abstract
Herein, the texture properties, polyphenol contents, and in vitro protein digestion characteristics of soymilk single- or co-fermented by non-typical milk fermenter Bacillus natto (B. natto), Propionibacterium freudenreichii subsp. shermanii (P. shermanii), and traditional milk fermenter were evaluated. Co-fermenting procedure containing B. natto or P. shermanii could raise the amounts of gallic acid, caffeic acid, and GABA when compared to the unfermented soymilk. Co-fermented soymilk has higher in vitro protein digestibility and nutritional protein quality. Through peptidomic analysis, the co-work of P. shermanii and Lactobacillus plantarum (L. plantarum) may release the highest relative percentage of bioactive peptides, while the intervention of B. natto and Streptococcus thermophilus (S. thermophilus) resulted in more differentiated peptides. The multi-functional bioactive peptides were mainly released from glycine-rich protein, β-conglycinin alpha subunit 1, and ACB domain-containing protein. These findings indicated the potential usage of B. natto/S. thermophilus or P. shermanii/L. plantarum in bio-enhanced soymilk fermentation.
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Affiliation(s)
- Xiaohui Wu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314000, China; School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Honghong Liu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Junqing Han
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Zhitong Zhou
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jian Chen
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314000, China; School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Xiao Liu
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314000, China; School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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de Assis BBT, Pimentel TC, Vidal H, Dos Santos Lima M, de Sousa Galvão M, Madruga MS, Noronha MF, Cabral L, Magnani M. Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults. Food Res Int 2024; 186:114403. [PMID: 38729705 DOI: 10.1016/j.foodres.2024.114403] [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: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/12/2024]
Abstract
This study aimed to evaluate the functional, technological, and sensory aspects of mangaba (Hancornia speciosa Gomes) fruit pulp fermented with the probiotic Lacticaseibacillus casei 01 (LC1) during refrigerated storage (7 °C, 28 days). The effects of the fermented mangaba pulp on the modulation of the intestinal microbiota of healthy vegan adults were also assessed. Mangaba pulp allowed high viability of LC1 during storage and after simulated gastrointestinal conditions (≥7 log CFU/g). The fermented mangaba pulp showed lower pH and total soluble solids, and higher titratable acidity, and concentrations of lactic, acetic, citric, and propionic acids during storage compared to non-fermented pulp. Also, it presented a higher concentration of bioaccessible phenolics and volatiles, and improved sensory properties (yellow color, brightness, fresh appearance, and typical aroma and flavor). Fermented mangaba pulp added to in vitro cultured colonic microbiota of vegan adults decreased the pH values and concentrations of maltose, glucose, and citric acid while increasing rhamnose and phenolic contents. Fermented mangaba pulp promoted increases in the abundance of Dorea, Romboutsia, Faecalibacterium, Lachnospira, and Lachnospiraceae ND3007 genera and positively impacted the microbial diversity. Findings indicate that mangaba pulp fermented with LC1 has improved chemical composition and functionality, inducing changes in the colonic microbiota of vegan adults associated with potential benefits for human health.
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Affiliation(s)
- Bianca Beatriz Torres de Assis
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Hubert Vidal
- CarMeN Laboratory, INSERM U1060, INRAE U1397, Université Claude Bernard Lyon-1, Pierre Bénite, France
| | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | | | - Marta Suely Madruga
- Laboratory of Flavor, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Lucélia Cabral
- Institute of Biological Sciences, University of Brasília-UnB, Brasília, DF, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Process in Foods, Department of Food Engineering, Federal University of Paraíba, João Pessoa, Brazil.
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Li Y, Wang W, Deng Y, Gao J, Shi J, Cai L. Antioxidant properties and changes in vitro digestion of the fermented kiwifruit extract prepared by lactic acid bacteria and yeasts. Food Chem 2024; 442:138416. [PMID: 38241988 DOI: 10.1016/j.foodchem.2024.138416] [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: 10/13/2023] [Revised: 01/07/2024] [Accepted: 01/09/2024] [Indexed: 01/21/2024]
Abstract
The health benefits of fermented fruits have attracted consumers' attention. High levels of antioxidant ability in the fermented kiwifruit extract were found at the early stage of fermentation. The co-fermention with Lactobacillus paracasei LG0260 and Kluyveromyces marxianus J2853 showed the highest ABTS radical scavenging ability (ABTS⋅+-SA) and superoxide dismutase (SOD) activity. Also, the typical antioxidant components of SOD activity, vitamin C concentration and total phenol content were highly correlated with ABTS⋅+-SA. Obviously, polyphenols in the fermented kiwifruit extract evolved into monophenols during fermentation. Compared to undigested samples, the activity of ABTS⋅+-SA and reducing power capacity (RP-CA) after the final intestinal digestion decreased and ranged 387.44-531.89 VCμg/mL, 650.95-981.63 VCμg/mL, respectively (P < 0.05). Meanwhile, SOD activity on the 10th day of fermentation were still remained 222.82 U/mL, 206.98 U/mL and 217.23 U/mL, respectively. These results suggested that the fermented kiwifruit extract could exhibit antioxidant activity through tolerance to the digestive environment.
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Affiliation(s)
- Yanhua Li
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, 310018 Hangzhou, Zhejiang, China.
| | - Weijun Wang
- Department of Biology and Environment, Jiyang College of Zhejiang A&F University, 311800 Zhuji, Zhejiang, China
| | - Yangyong Deng
- Hangzhou Yaoshengji Food Co., Ltd, 310000 Hangzhou, Zhejiang, China
| | - Junlong Gao
- Hangzhou Yaoshengji Food Co., Ltd, 310000 Hangzhou, Zhejiang, China
| | - Jiayun Shi
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, 310018 Hangzhou, Zhejiang, China
| | - Liqin Cai
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Key Laboratory for Food Microbial Technology of Zhejiang Province, 310018 Hangzhou, Zhejiang, China
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Chen JH, Yin X, He H, Lu LW, Wang M, Liu B, Cheng KW. Potential neuroprotective benefits of plant-based fermented foods in Alzheimer's disease: an update on preclinical evidence. Food Funct 2024; 15:3920-3938. [PMID: 38517682 DOI: 10.1039/d3fo03805j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
Alzheimer's disease (AD) currently lacks effective treatments, making its prevention a critical focus. While accumulating evidence supports that plant-based fermented foods may contribute to AD prevention, the neuroprotective effect of plant-based fermented foods on AD has not been comprehensively reviewed. In this study, we conducted a systematic review of preclinical studies on the efficacy of plant-based fermented foods in AD. The literature search was based on databases including PubMed, Embase, Web of Science, and Scopus. The PICO approach was employed for report inclusion, and each report was assessed for risk of bias using the SYRCLE's RoB tool. From the analysis of 25 retrieved reports, we extracted essential details, including bibliographic information, animal models and characteristics, sources of plant-based fermented foods, dosages, administration routes, durations, and outcome measures. Our findings indicate that plant-based fermented foods may positively impact acute and long-term cognitive function, as well as beta-amyloid-mediated neurodegeneration. This review sheds light on the potential neuroprotective benefits of plant-based fermented foods for various AD-related aspects, including oxidative stress, synaptotoxicity, neuroinflammation, tau hyperphosphorylation, dysfunctional amyloidogenic pathways, and cognitive deficits, as observed in rodent models of AD. However, the small number of studies obtained from our literature search and the finding that many of them were of moderate methodological quality suggest the need for further investigation to substantiate the beneficial potential of this class of functional food for the management of AD.
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Affiliation(s)
- Jie-Hua Chen
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China.
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Xuan Yin
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China.
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Hui He
- School of Medicine, Guangzhou Medical University, Guangzhou 511436, China
| | - Louise Weiwei Lu
- School of Biological Sciences, Faculty of Science, The University, of Auckland, Auckland 1010, New Zealand
| | - Mingfu Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China.
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Bin Liu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China.
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China.
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
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Zeng C, Mu Y, Yuan J, Zhang H, Song J, Kang S. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae Co-Fermentation on the Physicochemical and Flavor Compounds of Huaniu Apple Cider. Molecules 2024; 29:1750. [PMID: 38675570 PMCID: PMC11052012 DOI: 10.3390/molecules29081750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
The effects of different fermentation methods utilizing Torulaspora delbrueckii 1004 and Saccharomyces cerevisiae 32169 on the physicochemical properties, organic acid content, polyphenol and flavonoid concentrations, antioxidant activity, and volatile aroma compounds of Huaniu apple cider were investigated in this study. Employing methods of single inoculation, co-inoculation, and sequential inoculation, it was found that sequential fermentation exhibited strong fermentative power in the initial stages, effectively reducing the content of soluble solids and achieving a balanced composition of malic, succinic, and citric acids while maintaining a lower titratable acidity. Sequential inoculation was observed to significantly enhance the total polyphenols and flavonoids, as well as the antioxidant capacity (p < 0.05). Specifically, in the synthesis of volatile aroma compounds, sequential inoculation significantly enhanced the richness and diversity of the Huaniu apple cider's aromas, particularly in terms of the concentration of ester compounds (p < 0.05). Principal component analysis further confirmed the superiority of sequential inoculation in terms of aroma component diversity and richness. The findings of this study suggest that sequential inoculation of fermentation with non-Saccharomyces and S. cerevisiae is an effective strategy for optimizing the flavor characteristics of Huaniu apple cider, offering valuable theoretical support and practical guidance for enhancing cider quality and fostering the development of new products.
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Affiliation(s)
| | | | | | | | | | - Sanjiang Kang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (C.Z.); (Y.M.); (J.Y.); (H.Z.); (J.S.)
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Tomas M, Wen Y, Liao W, Zhang L, Zhao C, McClements DJ, Nemli E, Bener M, Apak R, Capanoglu E. Recent progress in promoting the bioavailability of polyphenols in plant-based foods. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38590257 DOI: 10.1080/10408398.2024.2336051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
Polyphenols are important constituents of plant-based foods, exhibiting a range of beneficial effects. However, many phenolic compounds have low bioavailability because of their low water solubility, chemical instability, food matrix effects, and interactions with other nutrients. This article reviews various methods of improving the bioavailability of polyphenols in plant-based foods, including fermentation, natural deep eutectic solvents, encapsulation technologies, co-crystallization and amorphous solid dispersion systems, and exosome complexes. Several innovative technologies have recently been deployed to improve the bioavailability of phenolic compounds. These technologies may be utilized to increase the healthiness of plant-based foods. Further research is required to better understand the mechanisms of action of these novel approaches and their potential to be used in food production.
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Affiliation(s)
- Merve Tomas
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Yuxi Wen
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Wei Liao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lizhu Zhang
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | | | - Elifsu Nemli
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
| | - Mustafa Bener
- Department of Chemistry, Faculty of Science, Istanbul University, Istanbul, Türkiye
| | - Resat Apak
- Department of Chemistry, Faculty of Engineering, Istanbul University-Cerrahpasa, Istanbul, Türkiye
- Turkish Academy of Sciences (TUBA), Ankara, Türkiye
| | - Esra Capanoglu
- Department of Food Engineering, Istanbul Technical University, Maslak, Istanbul, Türkiye
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Mantzourani I, Nikolaou A, Kourkoutas Y, Alexopoulos A, Dasenaki M, Mastrotheodoraki A, Proestos C, Thomaidis N, Plessas S. Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains. Foods 2024; 13:1136. [PMID: 38611440 PMCID: PMC11011985 DOI: 10.3390/foods13071136] [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: 04/02/2024] [Accepted: 04/06/2024] [Indexed: 04/14/2024] Open
Abstract
Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases.
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Affiliation(s)
- Ioanna Mantzourani
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Anastasios Nikolaou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Marilena Dasenaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Artemis Mastrotheodoraki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Nikolaos Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Stavros Plessas
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
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Zhang J, Zhong Y, Wang D, Deng Y, Li Y, Liu C, Wang JLT. Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3776-3787. [PMID: 38294418 DOI: 10.1002/jsfa.13263] [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: 06/07/2023] [Revised: 10/25/2023] [Accepted: 01/03/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND Melons (Cucumis melo L.) are among the most commonly consumed fruits but they are highly susceptible to mechanical damage and rot during storage and transportation. New processed products are needed to avoid postharvest fruit loss and to increase health benefits. Fermentation is an effective means of utilizing the nutrients and improving flavor. RESULTS Fermented melon juice (MJ) was prepared using three potential probiotics Lactiplantibacillus plantarum CICC21824 (LP), Lactiplantibacillus plantarum GB3-2 (LG), and Lactiplantibacillus pentosus XZ-34 (LX). The nutrition, flavor characteristics, and digestive properties of different fermented MJs were compared. The results demonstrated that, in comparison with mono-fermentation, mixed fermentation by LG and LX could increase the level of organic acids and phenolic acids. Correspondingly, antioxidant capacity was improved significantly and positively correlated with p-coumaric acid and cinnamic acid content. The production of alcohols and acids was more strongly enhanced by mixed culture fermentation, whereas mono-fermentation reduced the content of esters, especially ethyl acetate and isopropyl acetate. Aldehydes and ketones increased significantly in fermented MJ, and damascenone and heptanal could be the characteristic aroma compounds. CONCLUSION Mixed fermented MJ provides more beneficial phytochemicals, better flavor, and stronger antioxidant properties than mono-fermentation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Junwei Zhang
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Yu Zhong
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Danfeng Wang
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
| | - Yun Deng
- Department of Food Science and Technology, Bor Luh Food Safety Center, Shanghai Jiao Tong University, Shanghai, China
- Inner Mongolia Research Institute, Shanghai Jiao Tong University, Hohhot City, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Cong Liu
- Department of Agriculture, Hetao College, Bayannur, China
| | - Ji-Li-Te Wang
- Department of Agriculture, Hetao College, Bayannur, China
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Wang Y, Li W, Wang X, Hu Q, Kong J, wang X, Lan Z, Wang C, Zhang Y. Investigation of volatile compounds during fermentation of Elaeagnus moorcroftii Wall .ex schlecht. juice by Bifidobacterium animalis subsp. lactis HN-3 and Lacticaseibacillus paracasei YL-29. Food Chem X 2024; 21:101171. [PMID: 38370297 PMCID: PMC10869281 DOI: 10.1016/j.fochx.2024.101171] [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: 10/20/2023] [Revised: 01/14/2024] [Accepted: 01/31/2024] [Indexed: 02/20/2024] Open
Abstract
The influence on and biotransformation of volatile compounds (VOCs) during fermentation of Elaeagnus moorcroftii Wall.ex Schlecht. juice (EWSJ) through single inoculation and co-inoculation of Bifidobacterium animalis subsp. lactis HN-3 (B.an3) and Lacticaseibacillus paracasei YL-29 (L.cp29) were analyzed through headspace-solid phase microextraction-gas chromatography-mass spectrometry. Compared with the B.an3- and L.cp29-fermented EWSJ, the B.an3 + L.cp29-fermented EWSJ had more increased 9 desirable flavor compositions and less decreased in or even elimination of 12 undesirable flavor compositions, and 3 new characteristic VOCs, formed through the interaction between B.an3 and L.cp29 were detected. In addition, biotransformations that led to an increase and a decrease in VOCs mainly involved 3 oxidation, 3 reduction, 1 hydrolysis, and 1 isomerization reactions. This study offers a theoretical basis for investigating the interaction effect of Lactobacillus and Bifidobacterium species on VOCs and developing lactic acid bacteria-fermented plant-based juices with lower sugar content and better flavor.
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Affiliation(s)
- Yixuan Wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Wenhao Li
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Xiaojun Wang
- Shihezi Analysis and Testing Center, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832099, China
| | - Qi Hu
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Junkai Kong
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Xiu wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Zhenghui Lan
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Chenxi Wang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
| | - Yan Zhang
- School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi Xinjiang Province 832003, China
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10
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Wang J, Wei BC, Zhai YR, Li KX, Wang CY. Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2587-2596. [PMID: 37984850 DOI: 10.1002/jsfa.13142] [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: 03/14/2023] [Revised: 10/07/2023] [Accepted: 11/20/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND Lactic acid bacteria (LABs) are widely present in foods and affect the flavour of fermented cultures. This study investigates the effects of fermentation with Lactobacillus acidophilus JYLA-16 (La), Lactobacillus plantarum JYLP-375 (Lp), and Lactobacillus rhamnosus JYLR-005 (Lr) on the flavour profile of blueberry juice. RESULTS This study showed that all LABs strains preferentially used glucose rather than fructose as the carbon source during fermentation. Lactic acid was the main fermentation product, reaching 7.76 g L-1 in La-fermented blueberry juice, 5.86 g L-1 in Lp-fermented blueberry juice, and 6.41 g L-1 in Lr-fermented blueberry juice. These strains extensively metabolized quinic acid, whereas oxalic acid metabolism was almost unaffected. Sixty-four volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS). All fermented blueberry juices exhibited decreased aldehyde levels. Furthermore, fermentation with La was dominated by alcohols, Lp was dominated by esters, and Lr was dominated by ketones. Linear discriminant analysis of the electronic nose and principal component analysis of the GC-IMS data effectively differentiated between unfermented and fermented blueberry juices. CONCLUSION This study informs LABs selection for producing desirable flavours in fermented blueberry juice and provides a theoretical framework for flavour detection. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Bo-Cheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yan-Rong Zhai
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Ke-Xin Li
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Chu-Yan Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
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11
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Xu H, Feng L, Ba W, Miao Y, Wang X, Wang F. The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2130-2141. [PMID: 37922378 DOI: 10.1002/jsfa.13097] [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: 07/24/2023] [Revised: 10/31/2023] [Accepted: 11/01/2023] [Indexed: 11/05/2023]
Abstract
BACKGROUND The consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products. RESULTS In this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL-1 , total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d-limonene and benzyl alcohol, and decreasing volatile acids. CONCLUSION This study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Haiyan Xu
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Lingxing Feng
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Wenjia Ba
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Yuzhi Miao
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Xiaoyan Wang
- College of Life Sciences, Sichuan Normal University, Chengdu, China
| | - Fang Wang
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, China
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12
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Karimkhani MM, Jamshidi A, Nasrollahzadeh M, Armin M, Jafari SM, Zeinali T. Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage. Sci Rep 2024; 14:5711. [PMID: 38459201 PMCID: PMC10923800 DOI: 10.1038/s41598-024-56235-7] [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: 11/10/2023] [Accepted: 03/04/2024] [Indexed: 03/10/2024] Open
Abstract
This study aimed to investigate the biological activities of Lactobacillus gasseri SM 05 (L. gasseri) and Lacticaseibacillus casei subsp. casei PTCC 1608 (L. casei) in the black raspberry (Rubus dolichocarpus) juice (BRJ) environment, and also the anti-adhesion activity against Salmonella typhimurium (S. typhimurium) in fermented black raspberry juice (FBRJ). Results showed significant anti-adhesion activity in Caco-2 epithelial cells. In the anti-adhesion process, lactic acid bacteria (LAB) improve intestinal health by preventing the adhesion of pathogens. Adding LAB to BRJ produces metabolites with bacteriocin properties. Major findings of this research include improved intestinal health, improved antidiabetic properties, inhibition of degradation of amino acids, and increase in the nutritional value of foods that have been subjected to heat processing by preventing Maillard inhibition, and inhibition of oxidation of foodstuff by increased antioxidant activity of BRJ. Both species of Lactobacillus effectively controlled the growth of S. typhimurium during BRJ fermentation. Moreover, in all tests, as well as Maillard's and α-amylase inhibition, L. gasseri was more effective than L. casei. The phenolic and flavonoid compounds increased significantly after fermentation by both LAB (p < 0.05). Adding Stevia extract to FBRJ and performing the HHP process showed convenient protection of phenolic compounds compared to heat processing.
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Affiliation(s)
- Mohammad Mahdi Karimkhani
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
| | | | - Mohammad Armin
- Department of Agronomy, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Tayebeh Zeinali
- Department of Nutrition and Food Hygiene, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
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13
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Yang J, Hong J, Aihaiti A, Mu Y, Yin X, Zhang M, Liu X, Wang L. Preparation of sea buckthorn ( Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia. Front Nutr 2024; 11:1355116. [PMID: 38414486 PMCID: PMC10896959 DOI: 10.3389/fnut.2024.1355116] [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: 12/13/2023] [Accepted: 01/31/2024] [Indexed: 02/29/2024] Open
Abstract
This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and in vitro hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO4·7H2O was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus. Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC-MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.
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Affiliation(s)
- Jiangyong Yang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Jingyang Hong
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | | | - Ying Mu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xuefeng Yin
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Minwei Zhang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xiaolu Liu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Liang Wang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
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14
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Rajendran S, Silcock P, Bremer P. Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids. Molecules 2024; 29:753. [PMID: 38398505 PMCID: PMC10892824 DOI: 10.3390/molecules29040753] [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: 12/20/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed understanding of the impact of the substrate, fermentation conditions, and bacterial strains on the volatile organic compounds (VOCs) produced during fermentation is lacking. As a first step, the current study used a defined medium (DM) supplemented with the amino acids L-leucine (Leu), L-isoleucine (Ile), L-phenylalanine (Phe), L-threonine (Thr), L-methionine (Met), or L-glutamic acid (Glu) separately or combined to determine their impact on the VOCs produced by Levilactobacillus brevis WLP672 (LB672). VOCs were measured using headspace solid-phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). VOCs associated with the specific amino acids added included: benzaldehyde, phenylethyl alcohol, and benzyl alcohol with added Phe; methanethiol, methional, and dimethyl disulphide with added Met; 3-methyl butanol with added Leu; and 2-methyl butanol with added Ile. This research demonstrated that fermentation by LB672 of a DM supplemented with different amino acids separately or combined resulted in the formation of a range of dairy- and meat-related VOCs and provides information on how plant-based fermentations could be manipulated to generate desirable flavours.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 44000, Sri Lanka
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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Zhang Y, Fang H, Wang T, Zhang Z, Zhu T, Xiong L, Hu H, Liu H. Lactobacillus acidophilus-Fermented Jujube Juice Ameliorates Chronic Liver Injury in Mice via Inhibiting Apoptosis and Improving the Intestinal Microecology. Mol Nutr Food Res 2024; 68:e2300334. [PMID: 38150643 DOI: 10.1002/mnfr.202300334] [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: 05/23/2023] [Revised: 09/28/2023] [Indexed: 12/29/2023]
Abstract
SCOPE Chronic liver diseases are clinically silent and responsible for significant morbidity and mortality worldwide. Jujube has displayed various biological activities. Here, the therapeutic effect of Lactobacillus acidophilus (L. acidophilus)-fermented jujube juice (FJJ) and the possible mechanism against chronic liver injury (CLI) in mice are further studied. METHODS AND RESULTS After the CCl4 -induced CLI mice are separately treated with L. acidophilus (LA), unfermented jujube juice (UFJJ), and FJJ, FJJ but not LA or UFJJ suppresses the liver index. By using H&E staining, immunofluorescence staining, RT-PCR, and western blotting, it is shown that LA, UFJJ, and FJJ intervention ameliorate hepatocyte necrosis, inhibit the mRNA levels of pro-inflammatory (NLRP3, Caspase-1, IL-1β, and TNF-α) and fibrosis-associated factors (TGF-β1, LXRα, and MMP2). Also, FJJ displays significant protection against mucosal barrier damage in CLI mice. Among the three interventions, FJJ exhibits the best therapeutic effect, followed by UFJJ and LA. Furthermore, FJJ improves dysbiosis in CLI mice. CONCLUSIONS This study suggests that FJJ exhibits a protective effect against CCl4 -induced CLI mice by inhibiting apoptosis and oxidative stress, regulating liver lipid metabolism, and improving gut microecology. Jujube juice fermentation with L. acidophilus can be a food-grade supplement in treating CLI and related liver diseases.
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Affiliation(s)
- Yu Zhang
- College of Basic Medical Sciences, Hubei University of Chinese Medicine, Huangjiahu West Road 16, Wuhan, 430065, P. R. China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, College of Food and Wine, Ningxia University, Yinchuan, 750021, P. R. China
| | - Tong Wang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, College of Food and Wine, Ningxia University, Yinchuan, 750021, P. R. China
| | - Zhigang Zhang
- College of Basic Medical Sciences, Hubei University of Chinese Medicine, Huangjiahu West Road 16, Wuhan, 430065, P. R. China
| | - Tianxiang Zhu
- College of Basic Medical Sciences, Hubei University of Chinese Medicine, Huangjiahu West Road 16, Wuhan, 430065, P. R. China
| | - Lei Xiong
- College of Basic Medical Sciences, Hubei University of Chinese Medicine, Huangjiahu West Road 16, Wuhan, 430065, P. R. China
| | - Haiming Hu
- College of Basic Medical Sciences, Hubei University of Chinese Medicine, Huangjiahu West Road 16, Wuhan, 430065, P. R. China
| | - Hongtao Liu
- College of Basic Medical Sciences, Hubei University of Chinese Medicine, Huangjiahu West Road 16, Wuhan, 430065, P. R. China
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Boasiako TA, Ekumah JN, Yaqoob S, Aregbe AY, Li Y, Ashiagbor K, Lu W, Boateng ID, Ma Y. Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality. Heliyon 2024; 10:e24447. [PMID: 38293436 PMCID: PMC10826817 DOI: 10.1016/j.heliyon.2024.e24447] [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: 09/20/2023] [Revised: 12/24/2023] [Accepted: 01/09/2024] [Indexed: 02/01/2024] Open
Abstract
Commercial lactic acid bacteria strains and indigenous Chinese acetic acid bacterium were co-cultivated bi- and tri-culturally in Junzao jujube puree for the first time to investigate their effects on physicochemical properties and quality attributes. Lactic-acetic acid bacteria co-fermentation was performed at 37 °C for 48 h during the anaerobic fermentation phase and at 30 °C for 144 h during aerobic fermentation. FTIR results showed that predominant wave numbers at 1716-1724 cm-1 and 2922-3307 cm-1 exhibited discernible alterations in the lactic-acetic acid co-fermented jujube purees compared to the control sample. Pearson correlation analysis showed that the flavonoid and flavonol contents were responsible for the enhanced 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl scavenging activities of the fermented jujube purees. Consequently, fermented jujube puree from tricultures of Lactobacillus casei, Lactobacillus plantarum, and Acetobacter pasteurianus gave the best results, with the highest phenolics, flavonoid, and flavonol contents and the most improved antioxidative properties and color. Overall, lactic-acetic acid bacteria co-culture holds significant promise in valorizing Junzao jujube purees for functional ingredient development, paving the way for further research into similar interactions with different food matrices or microbial strains.
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Affiliation(s)
- Turkson Antwi Boasiako
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
- College of Basic and Applied Sciences, University of Ghana, P. O. Box LG 134, Legon, Ghana
| | - Sanabil Yaqoob
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Afusat Yinka Aregbe
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Yanshu Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Kwami Ashiagbor
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Wang Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
| | - Isaac Duah Boateng
- Certified Group, 199 W Rhapsody Dr, San Antonio, TX, 78216, United States
- Organization of African Academic Doctors, P. O. Box 25305-00100, Nairobi, Kenya
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 202013, China
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Zheng Z, Wei L, Zhu M, Qian Z, Liu J, Zhang L, Xu Y. Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan. Food Res Int 2023; 174:113547. [PMID: 37986427 DOI: 10.1016/j.foodres.2023.113547] [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: 07/28/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
Lactic acid bacteria (LAB) fermentation is frequently employed to improve the nutritional, functional, and sensory characteristics of foods. Our study explored the effects of co-fermentation with Lacticaseibacillus paracasei ZH8 and Lactococcus lactis subsp. lactis YM313 on the physicochemical properties, antioxidant activity, and metabolomic profiles of wolfberry-longan juice (WLJ). Fermentation was carried out at 35 °C for 15 h. The results suggest that WLJ is a favorable substrate for LAB growth, reaching a total viable count exceeding 8 log CFU/mL after fermentation. LAB fermentation increased acidity, reduced the sugar content, and significantly impacted the juice color. The total phenolic and flavonoid contents of the WLJ and the antioxidant capacities based on 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging abilities and FRAP were significantly improved by LAB fermentation. Nontargeted metabolomics analysis suggested that the contents of small molecule substances in WLJ were considerably affected by LAB fermentation. A total of 374 differential metabolites were identified in the juice before and after fermentation, with 193 significantly upregulated metabolites and 181 siginificantly downregulated metabolites. The regulation of metabolites is important for improving the flavor and functions of juices, such as L-eucylproline, Isovitexin, Netivudine, 3-Phenyllactic acid, vanillin, and ethyl maltol, ect. This study provides a theoretical foundation for developing plant-based foods fermented with LAB.
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Affiliation(s)
- Zhenjie Zheng
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Linya Wei
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Manli Zhu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Zhenning Qian
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Jiao Liu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Lili Zhang
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
| | - Yunhe Xu
- College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China.
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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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Wei L, Li Y, Hao Z, Zheng Z, Yang H, Xu S, Li S, Zhang L, Xu Y. Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria. Front Microbiol 2023; 14:1274353. [PMID: 38029167 PMCID: PMC10652878 DOI: 10.3389/fmicb.2023.1274353] [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: 08/08/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Introduction Ganmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube. Methods Effects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The changes of small and medium molecules in Ganmai Dazao Decoction before and after fermentation were determined by LC-MS non-targeted metabolomics. Results The results showed that the contents of lactic acid, citric acid, acetic acid, and total phenol content increased significantly, DPPH free radical clearance and hydroxyl free radical clearance were significantly increased. γ-aminobutyric acid content was 12.06% higher after fermentation than before fermentation. A total of 553 differential metabolites were detected and identified from the Ganmai Dazao Decoction before and after fermentation by partial least squares discrimination and VIP analysis. Discussion Among the top 30 differential metabolites with VIP values, the content of five functional substances increased significantly. Our results showed that lactic acid bacteria fermentation of Ganmai Dazao Decoction improves its antioxidant effects and that fermentation of Ganmai Dazao Decoction with lactic acid bacteria is an innovative approach that improves the health-promoting ingredients of Ganmai Dazao Decoction.
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Affiliation(s)
- Linya Wei
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Yiming Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Zina Hao
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Zhenjie Zheng
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Huixin Yang
- Comparative Molecular Biosciences Graduate Program, University of Minnesota, Minneapolis, MN, United States
| | - Suixin Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Shihan Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
| | - Lili Zhang
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
- Comparative Molecular Biosciences Graduate Program, University of Minnesota, Minneapolis, MN, United States
| | - Yunhe Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, China
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20
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Shang C, Zhang T, Xu J, Zhao N, Zhang W, Fan M. Exploring the growth characteristics of Alicyclobacillus acidoterrestris for controlling juice spoilage with zero additives. Food Chem X 2023; 19:100790. [PMID: 37780307 PMCID: PMC10534113 DOI: 10.1016/j.fochx.2023.100790] [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: 05/17/2023] [Revised: 07/05/2023] [Accepted: 07/08/2023] [Indexed: 10/03/2023] Open
Abstract
Fruit juice spoilage that caused by contaminated Alicyclobacillus has brought huge losses to beverage industry worldwide. Thus, it is very essential to understand the growth and metabolism processing of Alicyclobacillus acidoterrestris (A. acidoterrestris) in controlling juice spoilage caused by Alicyclobacillus. In this work, simulative models for the growth and metabolism of A. acidoterrestris were systematically conducted in the medium and fruit juice. The results showed that low temperature (4 ℃) and strong acidic environment (pH 3.0-2.0) of medium inhibited the growth and reproduction of A. acidoterrestris. In addition, with decreasing temperature, the color, smell and turbidity of commercially available juice supplemented with A. acidoterrestris significantly improved. This work provided a clear exploration of growth characteristics of A. acidoterrestris by applying theory (medium) to reality (fruit juices), and pave fundamental for exploring the zero additives of controlling juice spoilage.
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Affiliation(s)
| | | | - Junnan Xu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, Yangling 712100, China
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21
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Liu H, Ni Y, Yu Q, Fan L. Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties. Food Res Int 2023; 172:113060. [PMID: 37689854 DOI: 10.1016/j.foodres.2023.113060] [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: 10/10/2022] [Revised: 05/18/2023] [Accepted: 05/26/2023] [Indexed: 09/11/2023]
Abstract
In this study, Pichia kluyveri (P. kluyveri) and Lactobacillus plantarum (L. plantarum) were sequentially inoculated into a plant-based beverage consisting of bananas, broccoli, and wolfberries. The physicochemical characteristics, functional components, and taste of it at different stages were determined. After 8-d fermentation, the viable counts of P. kluyveri and L. plantarum were 6.50 log CFU/mL and 8.43 log CFU/mL, respectively. The ethanol was <0.5 % (v/v). Compared with control group, the superoxide dismutase (SOD) activity increased by 96.08 folds and total phenolics content increased by 1.09 folds. The contents of lactic acid, protocatechuic acid, and chlorogenic acid exhibited an upgrade trend, whereas the contents of caffeic acid and malic acid presented a downward tendency. Some organic acids had positive correlations with sensory quality, especially sourness. In addition, the γ-amino butyric acid (GABA) concentration and antioxidant activity were also improved during fermentation. Results showed the nutritional functional properties and sensory quality of this beverage could be improved through co-fermentation of P. kluyveri and L. plantarum.
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Affiliation(s)
- Heng Liu
- State Key Laboratory of Food Science & Resourses, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yang Ni
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Qun Yu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science & Resourses, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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22
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Wu C, Wang J, Liu N, Chen X, Xu H, Lei H. Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion. Appl Biochem Biotechnol 2023; 195:6032-6049. [PMID: 36418709 DOI: 10.1007/s12010-022-04255-2] [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] [Accepted: 11/08/2022] [Indexed: 11/24/2022]
Abstract
The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Ning Liu
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Xuefeng Chen
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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23
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Li G, Yan N, Li G, Wang J. Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing. Foods 2023; 12:3168. [PMID: 37685101 PMCID: PMC10486836 DOI: 10.3390/foods12173168] [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: 07/14/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube. This study investigated the optimization of the process for green jujube vinegar using response surface methodology. The optimum fermentation parameters for green jujube vinegar were determined as follows: initial alcoholicity 6%, acetobacter 8%, fermentation temperature 32 °C, and time 7 d. The organic acids of the optimized sample were evaluated by HPLC, and the volatile substances were identified and analyzed by HS-SPME and GC-MS during the fermentation and aging of the green jujube vinegar. The results showed that the variation trends of the different organic acids during the making of the green jujube vinegar were significantly different. Organic acids are the key flavor compounds of green jujube vinegar, and their changes were mainly attributed to microbial metabolism. In particular, the green jujube vinegar stood out in terms of volatile aroma compounds, including a total of 61 volatile compounds whose major components were acetic acid, isoamyl acetate, ethyl acetate, 3-hydroxy-2-butanone, methyl palmitate, and ethanol. The results can provide theoretical support for the production of green jujube vinegar.
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Affiliation(s)
- Guifeng Li
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China
| | - Ni Yan
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China
| | - Guoqin Li
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China
| | - Jing Wang
- Modern College of Humanities and Sciences, Shanxi Normal University, Linfen 041000, China
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24
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Pan X, Li J, Lao F, Hou X, Gao L, Wu J. Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion. Food Chem 2023; 413:135630. [PMID: 36791666 DOI: 10.1016/j.foodchem.2023.135630] [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: 08/05/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
Health benefits of fruit products fermented with probiotics are partially attributed to their increased contents of phenolic compounds. In this study, the effect of in vitro dynamic gastrointestinal digestion on the release of phenolic compounds and changes in the antioxidant activity of jujube puree fermented with Streptococcus thermophilus was investigated. Thirteen target phenolic compounds were characterized by high-performance liquid chromatography-tandem mass spectrometry. The recovery of this developed method ranged from 87.41% to 111.03%, and the limits of detection and quantification were low. Fermentation with Streptococcus thermophilus significantly increased the contents of most phenolic compounds in jujube puree. Fermentation reduced the decrease in the contents of most phenolic compounds in jujube puree during gastrointestinal digestion and, as a consequence improved the antioxidant capacity of digested fractions. These findings indicated that fermentation could increase the bioaccessibility of specific phenolics in jujube, as well as the antioxidant activity of this fruit.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jing Li
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Xujie Hou
- College of Food Science and Engineering, Tarim University, Xinjiang 843300, China
| | - Lin Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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25
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Kuerban D, Lu J, Huangfu Z, Wang L, Qin Y, Zhang M. Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity. Foods 2023; 12:2407. [PMID: 37372618 DOI: 10.3390/foods12122407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 05/29/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 °C for 24 h with an initial LAB density of 8.5 × 106 CFU/mL. Surprisingly, the retention rates of TPC still remained at 50% after storage for 45 days at 4 °C. Moreover, 251 different metabolites were identified, include 23 polyphenolics, 11 saccharides, and 9 organic acids. Most importantly, the total content of polyphenolics reserved was 92.65% at the end of fermentation. Among them, ephedrannin A content significantly decreased; however, 2',6'-Di-O-acetylononin gradually increased with the fermentation time, which resulted in FGJ maintaining excellent bioactivity. Meanwhile, organic acid content (palmitoylethanolamide, tetraacetylethylenediamine) increased with saccharides (linamarin) decreasing, which leads to FGJ having a unique taste. Furthermore, a total of 85 Volatile organic compounds (VOCs) were identified, mainly including esters, aldehydes, and alcohols. Interestingly, key VOCs could be formed by carboxylic acids and derivatives, and fatty acyls via complex metabolic pathways.
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Affiliation(s)
- Dilinu Kuerban
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Jing Lu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Zekun Huangfu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Liang Wang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Yanan Qin
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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26
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Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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27
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Yuan J, Zhang H, Zeng C, Song J, Mu Y, Kang S. Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp. Molecules 2023; 28:molecules28114363. [PMID: 37298839 DOI: 10.3390/molecules28114363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell count and sensory evaluation in apple-tomato pulp by response surface methodology (RSM), and determine the physicochemical properties, antioxidant activity, and sensory properties during fermentation. The optimal treatment parameters obtained were an inoculum size of 6.5%, a temperature of 34.5 °C, and an apple: tomato ratio of 1:1. After fermentation, the viable cell count reached 9.02 lg(CFU/mL), and the sensory evaluation score was 32.50. During the fermentation period, the pH value, total sugar, and reducing sugar decreased by 16.67%, 17.15%, and 36.05%, respectively. However, the total titratable acid (TTA), viable cell count, total phenol content (TPC), and total flavone content (TFC) increased significantly by 13.64%, 9.04%, 21.28%, and 22.22%, respectively. The antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging ability, 2,2'-azino-di(2-ethyl-benzthiazoline-sulfonic acid-6) ammonium salt (ABTS) free-radical scavenging ability, and ferric-reducing antioxidant capacity power (FRAP)] also increased by 40.91%, 22.60%, and 3.65%, respectively, during fermentation. A total of 55 volatile flavour compounds were detected using HS-SPME-GC-MS among the uninoculated samples and fermented samples before and after fermentation. The results showed that fermentation increased the types and total amount of volatile components in apple-tomato pulp, and eight new alcohols and seven new esters were formed. Alcohols, esters, and acids were the main volatile components in apple-tomato pulp, accounting for 57.39%, 10.27%, and 7.40% of the total volatile substances, respectively.
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Affiliation(s)
- Jing Yuan
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Haiyan Zhang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Chaozhen Zeng
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Juan Song
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Yuwen Mu
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Sanjiang Kang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
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28
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Maia MS, Domingos MM, de São José JFB. Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices. Microorganisms 2023; 11:1335. [PMID: 37317309 DOI: 10.3390/microorganisms11051335] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/18/2023] [Accepted: 04/25/2023] [Indexed: 06/16/2023] Open
Abstract
Consumers' recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption by individuals with food intolerances and by those who adhere to strict vegan and vegetarian diets. The aim of the current review is to assess both the limitations and impacts of the addition of probiotic microorganisms to fruit, vegetable, and/or mixed juices. Thus, an integrative literature review was herein carried out. A bibliographic survey was carried out in the following databases: Lilacs, Medline, Web of Science, Scopus, and Scielo. In addition, searches for studies published in English from 2010 to 2021 were carried out, based on the following meshes: "fruit", ''vegetable", ''juice", and "probiotics", which were used both in combination with each other and with Boolean operators such as "AND" and "OR". Although 254 articles were initially found in the literature search, only 21 of them were selected to compose the final sample. The included studies mainly addressed microorganism viability and physicochemical analyses. Overall, fruit and/or vegetable juices can be suitable matrices used to help the development of probiotic food types. However, the microorganisms added to these products must be capable of adapting to and surviving in them to enable a product's success. Therefore, factors such as pH, fiber content, amino acids, and phenolic compounds play an essential role in the survival of probiotic microorganisms. Given the wide variety of analyses, a comparison between parameters was the major limitation of the present study. Future studies should focus on filling the gaps persisting in the development of probiotic fruit and/or vegetable juices as well as mixed juices.
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Affiliation(s)
- Maria Spinasse Maia
- Integrated Health Education Department, Federal University of Espírito Santo, Maruípe Campus, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
| | - Manueli Monciozo Domingos
- Postgraduate Program in Nutrition and Health, Federal University of Espírito Santo, Maruípe Campus, Marechal Campos Avenue, Vitória 29040-090, ES, Brazil
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29
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Ribeiro LEGGT, Batista LDSP, Assis CFD, Damasceno KSFSC, Sousa Júnior FCD. Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties. Foods 2023; 12:foods12101994. [PMID: 37238811 DOI: 10.3390/foods12101994] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/03/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to develop potentially synbiotic yellow mombin (Spondias mombin L.) beverages added with fructooligosaccharides and Lactiplantibacillus plantarum NRRL B-4496. Six formulations of yellow mombin beverages were prepared to measure the influence of fermentation and pH, which was adjustment to 4.5 for stability and quality parameters. Formulations were evaluated for probiotic survival, pH, titratable acidity, total phenolic compounds (TPC), and antioxidant activity for 28 days at 4 °C. Additionally, the proximate composition, color, sensory aspects, and survival to simulated gastrointestinal conditions were studied. At 21 days of storage, the viability of L. plantarum was 9 CFU/mL for the fermented symbiotic (SYNf) and non-fermented symbiotic with adjusted pH (SYNa) formulations. In addition, the fermented synbiotic with an adjusted pH beverage (SYNfA) showed a count of 8.2 log CFU/mL at 28 days. The formulations showed a high TPC (234-431 mg GAE/L), antioxidant activity (48-75 µM trolox), and a potential use as low-calorie beverages. The SYNf formulation showed an acceptability index higher than 70% and a high purchase intent. The SYNf and SYNa formulations maintained suitable probiotic counts after exposure to the simulated gastrointestinal digestion. Therefore, it was possible to develop a new potentially synbiotic yellow mombin beverage with a high sensory acceptance, supplying the market with a new functional food alternative.
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Affiliation(s)
| | - Leonam da Silva Pereira Batista
- Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
| | - Cristiane Fernandes de Assis
- Programa de Pós-Graduação em Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
- Departamento de Farmácia, Universidade Federal do Rio Grande do Norte, R. Gal. Gustavo Cordeiro de Faria, s/n, Petrópolis, Natal 59012-570, RN, Brazil
| | - Karla Suzanne Florentino Silva Chaves Damasceno
- Programa de Pós-Graduação em Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
- Departamento de Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
| | - Francisco Canindé de Sousa Júnior
- Programa de Pós-Graduação em Nutrição, Universidade Federal do Rio Grande do Norte, Av. Senador Salgado Filho, 3000, Natal 59078-970, RN, Brazil
- Departamento de Farmácia, Universidade Federal do Rio Grande do Norte, R. Gal. Gustavo Cordeiro de Faria, s/n, Petrópolis, Natal 59012-570, RN, Brazil
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30
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Guo W, Chen M, Cui S, Tang X, Zhang Q, Zhao J, Mao B, Zhang H. Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation. Food Chem 2023; 407:135201. [PMID: 36525807 DOI: 10.1016/j.foodchem.2022.135201] [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: 08/24/2022] [Revised: 10/20/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The purpose of this research was to explore the potential of Bifidobacterium infantis fermentation to modify the composition and physiological properties of barley juices. B. infantis JFM12 showed a potent capability to decrease the total sugar contents from 0.39 ± 0.01 mg/mL to 0.35 ± 0.01 mg/mL within 24 h of fermentation. The volatile metabolite profiles were enriched after B. infantis JFM12 fermentation, leading to the changes of 13 aldehydes, 11 ketones, 10 acids, 7 alcohols, and 6 esters. A total of 98 key non-volatile metabolites were identified in the barley juice between before and after B. infantis JFM12 fermentation, including 80 non-volatile metabolites that were remarkably increased and 18 non-volatile metabolites that were remarkably reduced. Furthermore, the antioxidant activities and lipase inhibitory activities of fermented barley juice were higher than those of unfermented barley juice. Overall, B. infantis JFM12 was beneficial in increasing the quality of barley juice.
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Affiliation(s)
- Weiling Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Minxuan Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shumao Cui
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xin Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiuxiang Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bingyong Mao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
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31
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Rajendran S, Silcock P, Bremer P. Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review. Molecules 2023; 28:molecules28073236. [PMID: 37049998 PMCID: PMC10096934 DOI: 10.3390/molecules28073236] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 42400, Sri Lanka
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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32
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Xu M, Chen Q, Kong X, Han L, Zhang Q, Li Q, Hao B, Zhao X, Liu L, Wan H, Nie J. Heavy metal contamination and risk assessment in winter jujube (Ziziphus jujuba Mill. cv. Dongzao). Food Chem Toxicol 2023; 174:113645. [PMID: 36736610 DOI: 10.1016/j.fct.2023.113645] [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: 12/11/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
Winter jujube (Ziziphus jujuba Mill. cv. Dongzao) is a major fresh-eating jujube fruit with various important nutrients for humans. It can absorb heavy metals from polluted air, water and soils and applied pesticides, which may pose potential threats to consumers. Here, to evaluate the content of heavy metals in winter jujube and systematically evaluate the potential risks, we collected 212 winter jujube samples from four main producing areas in China and determined the contents of eight heavy metals (Cd, Cr, Pb, Ni, Cu, Zn, As, and Mn) using inductively coupled plasma mass spectrometer (ICP-MS). Based on the integrated pollution index (IPI) evaluation standard, more than 99.06% of samples were at safe levels. Moreover, clustering analysis divided the eight heavy metals into four groups, namely Cr/Ni, Cd/Pb, Cu/Mn/Zn, and As. Importantly, none of the analyzed heavy metals posed risks to adults as indicted by the average carcinogenic and non-carcinogenic risks. Notably, Cr and Cd could pose low carcinogenic risks to children (≤12 age group) when their concentration reached the 90th percentile. This study systematically assessed the health risks associated with heavy metal intake through winter jujube consumption and highlighted the necessity of constant heavy metal monitoring in winter jujube.
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Affiliation(s)
- Min Xu
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Qiusheng Chen
- Institute of Agricultural Product Quality, Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin, 300381, China.
| | - Xiabing Kong
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Lingxi Han
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Qiang Zhang
- Institute of Agricultural Product Quality, Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin, 300381, China.
| | - Qingjun Li
- Management Service Center of Shandong Binzhou National Agricultural Science and Technology Park, Binzhou, 256600, China.
| | - Bianqing Hao
- Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, 030031, China.
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Lu Liu
- Institute of Agricultural Product Quality, Safety and Nutrition, Tianjin Academy of Agricultural Sciences, Tianjin, 300381, China.
| | - Haoliang Wan
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
| | - Jiyun Nie
- College of Horticulture, Qingdao Agricultural University/Laboratory of Quality & Safety Risk Assessment for Fruit (Qingdao), Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products (Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering, Qingdao, 266109, China.
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Li YN, Luo Y, Lu ZM, Dong YL, Chai LJ, Shi JS, Zhang XJ, Xu ZH. Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar. Front Nutr 2023; 10:1142517. [PMID: 36998906 PMCID: PMC10043408 DOI: 10.3389/fnut.2023.1142517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Accepted: 02/24/2023] [Indexed: 03/15/2023] Open
Abstract
IntroductionThis study compared differences in physicochemical characteristics of the vinegar made by a mixed culture (MC) of Saccharomyces cerevisiae and Lactiplantibacillus plantarum and a pure culture (PC) of Saccharomyces cerevisiae.MethodsThe fermentation process was monitored, and metabolomics analysis by Liquid Chromagraphy-Mass Spectrometry (LC-MS) was applied to the compositional differences between PC and MC vinegars, combined with quantification of organic acids, amino acids and B vitamins.ResultsA total of 71 differential metabolites including amino acids, organic acids and carbohydrates, and six possible key metabolic pathways were identified. MC enhanced the malic acid utilization and pyruvate acid metabolism during fermentation, increasing substrate-level phosphorylation, and supplying more energy for cellular metabolism. Higher acidity at the beginning of acetic acid fermentation, resulting from lactic acid production by Lactiplantibacillus plantarum in MC, suppressed the cellular metabolism and growth of Acetobacter pasteurianus, but enhanced its alcohol metabolism and acetic acid production in MC. MC vinegar contained more vitamin B, total flavonoids, total organic acids, amino acids and had a higher antioxidant capacity. MC enhanced the volatile substances, particularly ethyl lactate, ethyl caprate and ethyl caproate, which contributed to a stronger fruity aroma.DiscussionThese results indicated the mixed culture in alcoholic fermentation can effectively enhance the flavor and quality of apple cider vinegar.
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Affiliation(s)
- Ya-Nan Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Yue Luo
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Zhen-Ming Lu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Yan-Lin Dong
- Apple Cider Vinegar Engineering and Technology Research Center of Yantai, Lvjie Co., Ltd., Yantai, China
| | - Li-Juan Chai
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, China
| | - Jin-Song Shi
- Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi, China
- School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China
| | - Xiao-Juan Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- *Correspondence: Xiao-Juan Zhang,
| | - Zheng-Hong Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Zheng-Hong Xu,
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Guangpeng L, Wu M, Li Y, Nageena Q, Li X, Zhang J, Wang C. The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Li Z, Dong Y, Zhang Y, Zheng M, Jiang Z, Zhu Y, Deng S, Li Q, Ni H. Lactobacillus-fermentation enhances nutritional value and improves the inhibition on pancreatic lipase and oral pathogens of edible red seaweed Bangia fusco-purpurea. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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36
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Xu H, Feng L, Deng Y, Chen L, Li Y, Lin L, Liang M, Jia X, Wang F, Zhang X, Sun Z. Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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37
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Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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38
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Wu Z, Zhang S, Liu L, Wang L, Ban Z. The Grade of Dried Jujube ( Ziziphus jujuba Mill. cv. Junzao) Affects Its Quality Attributes, Antioxidant Activity, and Volatile Aroma Components. Foods 2023; 12:foods12050989. [PMID: 36900506 PMCID: PMC10000541 DOI: 10.3390/foods12050989] [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: 01/07/2023] [Revised: 02/09/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Jujube (Ziziphus jujuba Mill. cv. Junzao) has attracted a large number of consumers because it is rich in nutrients, such as carbohydrates, organic acids, and amino acids. Dried jujube is more conducive to storage and transportation, and has a more intense flavor. Consumers are affected by subjective factors, and the most important factor is the appearance of the fruit, including size and color. In this study, fully matured jujubes were dried and divided into five grades according to their transverse diameter and jujube number per kilogram. In addition, the quality attributes, antioxidant activities, mineral elements, and volatile aroma components of dried jujube were further analyzed. As the dried jujube grade increased, the total flavonoid content increased, which was positively correlated with the antioxidant activity. The results showed that small dried jujube had a higher total acidity and lower sugar-acid ratio than large and medium dried jujube, thus, large and medium dried jujube had a better flavor than small dried jujube. However, the antioxidant activity and mineral elements of medium and small dried jujube were superior to large dried jujube. From the edible value analysis of dried jujube, medium and small dried jujube were better than large dried jujube. Potassium is the highest among the measured mineral elements, with contents ranging from 10,223.80 mg/kg to 16,620.82 mg/kg, followed by Ca and Mg. Twenty-nine volatile aroma components of dried jujube were identified by GC-MS analysis. The main volatile aroma components were acids including n-decanoic acid, benzoic acid, and dodecanoic acid. The fruit size affected the quality attributes, antioxidant activity, mineral elements, and volatile aroma components of dried jujube. This study provided a piece of reference information for further high-quality production of dried jujube fruit.
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Affiliation(s)
- Zhengbao Wu
- Economic Forest Research Institute, Xinjiang Academy of Forestry Sciences, Urumqi 830000, China
| | - Shuang Zhang
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Lingling Liu
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
| | - Luyin Wang
- Aksu Youneng Agricultural Technology Co., Ltd., Aksu 843001, China
| | - Zhaojun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
- Correspondence:
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In Vitro Evaluation of Antioxidant and Protective Potential of Kombucha-Fermented Black Berry Extracts against H 2O 2-Induced Oxidative Stress in Human Skin Cells and Yeast Model. Int J Mol Sci 2023; 24:ijms24054388. [PMID: 36901817 PMCID: PMC10002260 DOI: 10.3390/ijms24054388] [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: 11/30/2022] [Revised: 02/03/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
The fruits of R. nigrum L., A. melanocarpa Michx., and V. myrtillus L. are well-known natural plant materials with proven antioxidant activity. This work attempts to compare the antioxidant properties of extracts of these plants and ferments obtained during their fermentation using a consortium of microorganisms referred to as kombucha. As part of the work, a phytochemical analysis of extracts and ferments was carried out using the UPLC-MS method and the content of the main components was determined. The antioxidant properties of the tested samples and their cytotoxicity were assessed with the use of DPPH and ABTS radicals. The protective effect against hydrogen peroxide-induced oxidative stress was also assessed. The possibility of inhibiting the increase in the intracellular level of reactive oxygen species was carried out on both human skin cells (keratinocytes and fibroblasts) and the yeast Saccharomyces cerevisiae (wild-type strains and sod1Δ deletion mutants). The conducted analyses showed that the ferments obtained are characterized by a greater variety of biologically active compounds; in most cases they do not cause a cytotoxic effect, show strong antioxidant properties, and can reduce oxidative stress in both human and yeast cells. This effect depends on the concentration used and the fermentation time. The results obtained indicate that the tested ferments can be considered as an extremely valuable raw material protecting cells against the negative effects of oxidative stress.
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Zagmignan A, Mendes YC, Mesquita GP, dos Santos GDC, Silva LDS, de Souza Sales AC, Castelo Branco SJDS, Junior ARC, Bazán JMN, Alves ER, de Almeida BL, Santos AKM, Firmo WDCA, Silva MRC, Cantanhede Filho AJ, de Miranda RDCM, da Silva LCN. Short-Term Intake of Theobroma grandiflorum Juice Fermented with Lacticaseibacillus rhamnosus ATCC 9595 Amended the Outcome of Endotoxemia Induced by Lipopolysaccharide. Nutrients 2023; 15:nu15041059. [PMID: 36839417 PMCID: PMC9962425 DOI: 10.3390/nu15041059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 02/08/2023] [Accepted: 02/14/2023] [Indexed: 02/23/2023] Open
Abstract
Endotoxemia is a condition caused by increasing levels of lipopolysaccharide (LPS) characterized by an impaired systemic response that causes multiple organ dysfunction. Lacticaseibacillus rhamnosus ATCC 9595 is a strain with probiotic potential which shows immunomodulatory properties. The incorporation of this bacterium in food rich in bioactive compounds, such as cupuaçu juice (Theobroma grandiflorum), could result in a product with interesting health properties. This work evaluated the effects of the oral administration of cupuaçu juice fermented with L. rhamnosus on the outcome of LPS-induced endotoxemia in mice. C57BL/6 mice (12/group) received oral doses (100 µL) of saline solution and unfermented or fermented cupuaçu juice (108 CFU/mL). After 5 days, the endotoxemia was induced by an intraperitoneal injection of LPS (10 mg/kg). The endotoxemia severity was evaluated daily using a score based on grooming behavior, mobility, presence of piloerection, and weeping eyes. After 6 h and 120 h, the mice (6/group) were euthanized for analysis of cell counts (in peritoneal lavage and serum) and organ weight. L. rhamnosus grew in cupuaçu juice and produced organic acids without the need for supplementation. The bacteria counts were stable in the juice during storage at 4 °C for 28 days. The fermentation with L. rhamnosus ATCC 9595 changed the metabolites profile of cupuaçu juice due to the biotransformation and enhancement of some compounds. In general, the administration of L. rhamnosus-fermented juice allowed a significant improvement in several characteristics of endotoxemic status (weight loss, hypothermia, severity index, cell migration). In addition, treatment with fermented juice significantly reduced the weight of the spleen, liver, intestine, and kidneys compared to the saline-treated endotoxemic group. Taken together, our data show that short-term intake therapy of cupuaçu juice fermented with L. rhamnosus ATCC 9595 can reduce systemic inflammation in an experimental model of LPS-induced endotoxemia in mice.
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Affiliation(s)
- Adrielle Zagmignan
- Laboratório de Patogenicidade Microbiana, Universidade CEUMA, São Luís 65075-120, Brazil
- Programa de Pós-Graduação em Gestão de Serviços e Programas de Saúde, Universidade CEUMA, São Luís 65075-120, Brazil
- Laboratório de Microbiologia Ambiental, Universidade CEUMA, São Luís 65075-120, Brazil
- Correspondence:
| | - Yasmim Costa Mendes
- Laboratório de Patogenicidade Microbiana, Universidade CEUMA, São Luís 65075-120, Brazil
| | | | | | - Lucas dos Santos Silva
- Laboratório de Patogenicidade Microbiana, Universidade CEUMA, São Luís 65075-120, Brazil
| | | | | | | | | | - Edinalva Rodrigues Alves
- Programa de Pós-Graduação em Gestão de Serviços e Programas de Saúde, Universidade CEUMA, São Luís 65075-120, Brazil
| | | | - Anne Karoline Maiorana Santos
- Laboratório de Extração e Cromatografia, Instituto Federal de Educação, Ciência e Tecnologia do Maranhão, Campus Monte Castelo, São Luís 65030-005, MA, Brazil
| | - Wellyson da Cunha Araújo Firmo
- Programa de Pós-Graduação em Gestão de Serviços e Programas de Saúde, Universidade CEUMA, São Luís 65075-120, Brazil
- Centro de Ciências da Saúde, Campus Imperatriz, Universidade Estadual da Região Tocantina do Maranhão, Imperatriz 65900-000, MA, Brazil
| | | | - Antônio José Cantanhede Filho
- Laboratório de Extração e Cromatografia, Instituto Federal de Educação, Ciência e Tecnologia do Maranhão, Campus Monte Castelo, São Luís 65030-005, MA, Brazil
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Lan T, Lv X, Zhao Q, Lei Y, Gao C, Yuan Q, Sun X, Liu X, Ma T. Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles. Food Chem X 2023; 17:100595. [PMID: 36824148 PMCID: PMC9941363 DOI: 10.1016/j.fochx.2023.100595] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/01/2023] [Accepted: 02/04/2023] [Indexed: 02/07/2023] Open
Abstract
In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of mono- and mixed culture fermentation on the sensory and aroma profiles of KJ were comparatively studied. Experiments determined that L. brevis (LB) was the optimal strain for monoculture fermentation, and L. plantarum (LP2):LB = 1:2 was the optimum ratio for mixed fermentation. The results showed that lactic acid bacteria (LAB) fermentation significantly reduced the pH, soluble solid content and lightness, and improved its functional characteristics and viscosity. Mixed culture fermentation was superior to monoculture fermentation in terms of colony counts, sensory quality and viscosity. In general, after LAB fermentation, the concentrations of esters, ketones, alcohols and terpenoids in KJ increased significantly, while the concentrations of aldehydes decreased significantly. The production of esters and terpenoids was more strongly promoted by monoculture fermentation, while mixed culture fermentation promoted the production of more ketones and alcohols. 2,5-octanedione and 1-octen-3-ol could be the characteristic aroma compounds of mixed fermented KJ.
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Affiliation(s)
- Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi’an 710054, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
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42
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Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics. Food Res Int 2023; 164:112388. [PMID: 36737973 DOI: 10.1016/j.foodres.2022.112388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/18/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
Jujube fruit (Ziziphus jujuba Mill.) is extremely susceptible to mechanical injury by extrusion and collision during storage, transportation and processing. In this study, we examined the morphology and endogenous metabolism of jujubes at three developmental stages after applying partial compression (PC) to mimic mechanical injury. Generally, PC did not affect the total soluble solids content, but increased the acidity and decreased the amount of phenolics in the jujube fruit. Targeted metabolomics analysis further confirmed that acid and phenolics content were differentially altered in response to PC. To our knowledge, this is the first study to characterize metabolic variations in ready-to-eat fruit that occur in response to physical damage. The results will provide insight into the understanding the consequences of mechanical injury on fruit nutrition and health benefits.
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43
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Gaur G, Gänzle MG. Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites. Curr Res Food Sci 2023; 6:100448. [PMID: 36713641 PMCID: PMC9876838 DOI: 10.1016/j.crfs.2023.100448] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 01/07/2023] [Accepted: 01/15/2023] [Indexed: 01/19/2023] Open
Abstract
Lactobacillaceae are among the major fermentation organisms in most food fermentations but the metabolic pathways for conversion of (poly)phenolic compounds by lactobacilli have been elucidated only in the past two decades. Hydroxycinnamic and hydroxybenzoic acids are metabolized by separate enzymes which include multiple esterases, decarboxylases and hydroxycinnamic acid reductases. Glycosides of phenolic compounds including flavonoids are metabolized by glycosidases, some of which are dedicated to glycosides of plant phytochemicals rather than oligosaccharides. Metabolism of phenolic compounds in food fermentations often differs from metabolism in vitro, likely reflecting the diversity of phenolic compounds and the unknown stimuli that induce expression of metabolic genes. Current knowledge will facilitate fermentation strategies to achieve improved food quality by targeted conversion of phenolic compounds.
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Affiliation(s)
| | - Michael G. Gänzle
- Corresponding author. University of Alberta, Dept. of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, Edmonton, AB, T6G 2P5, Canada.
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Ma J, Wang Y, Zhao M, Tong P, Lv L, Gao Z, Liu J, Long F. High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum. Foods 2023; 12:foods12030441. [PMID: 36765970 PMCID: PMC9913918 DOI: 10.3390/foods12030441] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/29/2022] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. Moreover, the survival of Lactobacillus plantarum after fermentation under simulated gastrointestinal conditions was evaluated. Results showed that HHP-treated apple juice had better properties than that of pasteurized in terms of color difference, total phenol content, and antioxidant activity. After fermentation, about 2.00 log CFU/mL increase in viability of cells was observed and there was around 0.8 reduction in pH value, and the antioxidant capacities were also significantly improved. Additionally, the content of caffeic acid, ferulic acid, and chlorogenic acid significantly increased after 24 h of fermentation. The survival of Lactobacillus plantarum in simulated gastric fluid reached 97.37% after fermentation. Overall, HHP treatment is expected to be a substitute technology to pasteurization in order to obtain higher quality fermented fruit juice. This study could also be helpful for exploitation of fermented juice.
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Affiliation(s)
- Jing Ma
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Yu Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Mengya Zhao
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Pengyan Tong
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Liuqing Lv
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
| | - Jing Liu
- Institute of Animal Husbandry and Veterinary Medicine, Guizhou Academy of Agricultural Sciences, Guiyang 550005, China
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
- Correspondence: ; Tel./Fax: +86-29-87092486
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Wang J, Wei BC, Wang X, Zhang Y, Gong YJ. Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry. Front Microbiol 2023; 14:1113594. [PMID: 36726371 PMCID: PMC9886094 DOI: 10.3389/fmicb.2023.1113594] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 01/02/2023] [Indexed: 01/19/2023] Open
Abstract
Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB; Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus GG), and evaluated the growth, physiochemical, and aroma characteristics. All three strains exhibited excellent growth potential in the sweet cherry juice; however, Lactobacillus acidophilus and Lactobacillus plantarum demonstrated more robust acid production capacity and higher microbial viability than Lactobacillus rhamnosus GG. Lactic acid was the primary fermentation product, and malic acid was significantly metabolized by LAB, indicating a transition in microbial metabolism from using carbohydrates to organic acids. The aroma profile was identified through integrated analysis of electronic nose (E-nose) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) data. A total of 50 volatile compounds characterized the aromatic profiles of the fermented juices by HS-GC-IMS. The flavor of sweet cherry juice changed after LAB fermentation and the fruity odor decreased overall. Lactobacillus acidophilus and Lactobacillus plantarum significantly increased 2-heptanone, ethyl acetate, and acetone contents, bringing about a creamy and rummy-like favor, whereas Lactobacillus rhamnosus GG significantly increased 2-heptanone, 3-hydroxybutan-2-one, and 2-pentanone contents, generating cheesy and buttery-like odors. Principal component analysis of GC-IMS data and linear discriminant analysis of E-nose results could effectively differentiate non-fermented sweet cherry juice and the sweet cherry juice separately inoculated with different LAB strains. Furthermore, there was a high correlation between the E-nose and GC-IMS results, providing a theoretical basis to identify different sweet cherry juice formulations and appropriate starter culture selection for fermentation. This study enables more extensive utilization of sweet cherry in the food industry and helps to improve the flavor of sweet cherry products.
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Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China,*Correspondence: Jun Wang, ✉
| | - Bo-Cheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xin Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yan Zhang
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yun-Jin Gong
- School of Biology, Food and Environment, Hefei University, Hefei, China
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Jin Y, Wu J, Hu D, Li J, Zhu W, Yuan L, Chen X, Yao J. Gamma-Aminobutyric Acid-Producing Levilactobacillus brevis Strains as Probiotics in Litchi Juice Fermentation. Foods 2023; 12:foods12020302. [PMID: 36673393 PMCID: PMC9857889 DOI: 10.3390/foods12020302] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis strains (LBG-29, LBG-24, LBD−14) that produce high levels of gamma-aminobutyric acid (GABA; >300 mg/L) were isolated from traditional Chinese pickles. The strains showed tolerance to low pH and high bile salts and exhibited safety in vitro. Litchi juice was fermented using each strain at 37 °C for 48 h. The litchi juice was determined to be a good substrate for fermentation as the process enhanced its functional profile. Overall, cell vitality increased (above 8.7 log10 CFU/mL), the antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion-reducing antioxidant power (FRAP) were significantly increased, and the antioxidant capacity of the 2,2′-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) was decreased. There was also a significant increase in the GABA and acetic acid content after LBG-29 and LBG-24 fermentation. It was thus determined that the LBG-29 and LBG-24 strains could be used to improve beverage functionality and aid in the development of new products. This is the first report of litchi fermentation using L. brevis as a starter culture. Further research is required to elucidate the functional benefits for the human body and the nutritional and functional properties during its shelf life.
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Affiliation(s)
- Yiwen Jin
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jinyong Wu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Dan Hu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
| | - Jun Li
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Weiwei Zhu
- Wuhan Zhongke Optics Valley Green Biotechnology Co., Ltd., Wuhan 430075, China
| | - Lixia Yuan
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
| | - Xiangsong Chen
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
- Hefei CAS Health Bio-Industrial Technology Co., Ltd., Hefei 230031, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
| | - Jianming Yao
- Science Island Branch, Graduate School of USTC, Hefei 230026, China
- Correspondence: or (X.C.); (J.Y.); Tel.: +86-551-65591399 (X.C. & J.Y.)
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Spizzirri UG, Loizzo MR, Aiello F, Prencipe SA, Restuccia D. Non-dairy kefir beverages: formulation, composition, and main features. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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48
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Chan ST, Padam BS, Chye FY. Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan ( Mangifera pajang) fruit. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:303-314. [PMID: 36618056 PMCID: PMC9813291 DOI: 10.1007/s13197-022-05615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022]
Abstract
The study aimed to determine the antioxidant activities and phenolic compounds of Bambangan (Mangifera pajang), a type of wild fruit belongs to the family of Anacardiaceae during fermentation at room (28 °C) and elevated temperature (35 °C). The antioxidant capacity was estimated based on 2,2-diphenyl-1-picyrlhydrazyl (DPPH) scavenging activity, ferric-ion-reducing power (FRAP), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay and oxygen-radical absorbing capacity (ORAC). A reversed phase high performance liquid chromatography (HPLC) was used to identify the phenolic compounds. Samples of bambangan fermented at 35 °C achieved the highest FRAP (141.42 mM Fe(II)/g extract) and ABTS values (5.00 mmol TE/g) within the first six days as compared to the samples fermented at room temperature (28 °C), which required 10 days to achieve the highest FRAP and ABTS values. No significant difference was found (p > 0.05) on the antioxidant activity of the samples that were kept at prolonged fermentation and storage. The total phenolic content (TPC) increased throughout the fermentation with the highest value of 44.69 ± 0.01 mg GAE/g. Gallic acid, chlorogenic acid, vanillin, ρ -coumaric acid and rutin are the major phenolic compounds identified in the fermented product. The results suggested that the antioxidant capacity of bambangan is affected by the fermentation temperature and the fermented product could be a source of antioxidants.
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Affiliation(s)
- Shet Teng Chan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Birdie Scott Padam
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
| | - Fook Yee Chye
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah Malaysia
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Antioxidant activity of environmental lactic acid bacteria strains isolated from organic raw fermented meat products. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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50
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Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.). Food Res Int 2023; 163:112194. [PMID: 36596132 DOI: 10.1016/j.foodres.2022.112194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Fermented peppers are usually obtained by the spontaneous fermentation of microorganisms attached to fresh peppers, and the variable microbial composition would lead to inconsistencies in flavor between batches. To demonstrate the roles of microorganisms in flavor formation, the core microbes closely associated with the key aroma compounds of fermented pepper paste were screened and validated in this study. Lactobacillus was the dominant bacterial genus in fermented pepper paste, whereas the main fungal genera were Alternaria and Kazachstania. Nine strains of the genera Lactobacillus, Weissella, Bacillus, Zygosaccharomyces, Kazachstania, Debaryomyces, and Pichia were isolated from fermented pepper paste. Eleven key aroma compounds were identified using gas chromatography combined with olfactometry and relative odor activity values. Correlation analysis showed that Zygosaccharomyces and Kazachstania were positively correlated with the majority of the key aroma compounds, whereas Lactobacillus was negatively correlated with them. Thus, Zygosaccharomyces and Kazachstania were identified as core genera associated with the key odorants. Finally, Zygosaccharomyces bisporus, Kazachstania humilis, and Lactiplantibacillus plantarum were used as starter cultures for fermented peppers, confirming that Z. bisporus and K. humilis were more beneficial for the key aroma compounds (e.g., acetate, linalool, and phenyl ethanol) rather than L. plantarum. This study contributed to understanding the flavor formation mechanism and provided references for the quality control of food fermentation.
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