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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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Zhou Z, Xiang H, Cheng J, Ban Q, Sun X, Guo M. Effects of Panax notoginseng Saponins Encapsulated by Polymerized Whey Protein on the Rheological, Textural and Bitterness Characteristics of Yogurt. Foods 2024; 13:486. [PMID: 38338621 PMCID: PMC10855543 DOI: 10.3390/foods13030486] [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: 01/06/2024] [Revised: 01/26/2024] [Accepted: 02/01/2024] [Indexed: 02/12/2024] Open
Abstract
Panax notoginseng saponins (PNSs) have been used as a nutritional supplement for many years, but their bitter taste limits their application in food formulations. The effects of PNS (groups B, C, and D contained 0.8, 1.0 and 1.2 mg/mL of free PNS, respectively) or Panax notoginseng saponin-polymerized whey protein (PNS-PWP) nanoparticles (groups E, F, and G contained 26.68, 33.35 and 40.03 mg/mL of PNS-PWP nanoparticles, respectively) on the rheological, textural properties and bitterness of yogurt were investigated. Group G yogurt showed a shorter gelation time (23.53 min), the highest elastic modulus (7135 Pa), higher hardness (506 g), higher apparent viscosity, and the lowest syneresis (6.93%) than other groups, which indicated that the yogurt formed a stronger gel structure. The results of the electronic tongue indicated that the bitterness values of group E (-6.12), F (-6.56), and G (-6.27) yogurts were lower than those of group B (-5.12), C (-4.31), and D (-3.79), respectively, which might be attributed to PNS being encapsulated by PWP. The results indicated that PWP-encapsulated PNS could cover the bitterness of PNS and improve the quality of yogurt containing PNS.
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Affiliation(s)
- Zengjia Zhou
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Huiyu Xiang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Qingfeng Ban
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Xiaomeng Sun
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China; (Z.Z.); (H.X.); (J.C.); (Q.B.)
| | - Mingruo Guo
- Department of Nutrition and Food Science, College of Agriculture and Life Sciences, University of Vermont, 351 Marsh Life Science Building, 109 Carrigan Drive, Burlington, VT 05405, USA
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Baciu AM, Opris RV, Filip GA, Florea A. Effects of Phytochemicals from Fermented Food Sources in Alzheimer's Disease In Vivo Experimental Models: A Systematic Review. Foods 2023; 12:2102. [PMID: 37297345 PMCID: PMC10252349 DOI: 10.3390/foods12112102] [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: 04/14/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
The socioeconomic burden of Alzheimer's Disease (AD) stems from its characteristic multifactorial etiology and, implicitly, the difficulties associated with its treatment. With the increase in life expectancy and health awareness, nutraceuticals and functional foods are filling in the gaps left by the limitation of classical medical treatment in chronic conditions associated with lifestyle factors, such as neurological disorders. Processes, such as fermentation that enhance food phytochemical content are garnering increased attention due to their functional and health-related properties. This systematic review aims to provide an overview of the evidence of phytochemicals from fermented food sources inducing therapeutic outcomes and cognitive benefits from in vivo experimental models of Alzheimer's Disease. The present systematic review was conducted in accordance with PRISMA guidelines. Searches were performed in the following databases: MEDLINE, Embase, Cochrane, Scopus, Google Scholar, and Science Citation Index Expanded (Web of Science) by two independent reviewers. Titles and abstracts yielded by the search were screened for eligibility against the inclusion criteria. The search strategy yielded 1899 titles, encompassing studies from 1948 to 2022. After the removal of duplicates, and screening of titles, abstracts, and full texts, thirty three studies obtained from the original search strategy and seven studies from references satisfied the inclusion criteria and were included in the present systematic review. Several studies have emphasized the potential of fermentation to yield small-molecule phytochemicals that are not present in raw products. When these phytochemicals are combined, their collective strength has demonstrated the ability to exceed the antioxidant, anti-inflammatory, and neuroprotective benefits of individual phytochemicals when given in their pure form. Among the various fermented foods that have been studied, soy isoflavones obtained through fermentation have shown the most substantial evidence of altering phytochemical content and improving outcomes in animal models of AD. While promising in initial results, other fermented foods and traditional medicines require more detailed research in order to establish their effectiveness and proper utilization. As is, many of the experimental designs lacked phytochemical analysis of the used fermented product or comparison with the non-fermented counterpart. This, coupled with proper reporting in animal studies, will significantly raise the quality of performed studies as well as the weight of obtained results.
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Affiliation(s)
- Alina Mihaela Baciu
- Department of Cell & Molecular Biology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania; (A.M.B.); (A.F.)
- Department of Microbiology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania
| | - Razvan Vlad Opris
- Department of Cell & Molecular Biology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania; (A.M.B.); (A.F.)
- Department of Microbiology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania
| | - Gabriela Adriana Filip
- Department of Physiology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 1-3 Clinicilor Street, 400006 Cluj-Napoca, Romania;
| | - Adrian Florea
- Department of Cell & Molecular Biology, “Iuliu Hatieganu” University of Medicine & Pharmacy, 6 Louis Pasteur Street, 400349 Cluj-Napoca, Romania; (A.M.B.); (A.F.)
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Oral hydrogel microspheres were used for highly specific delivery of Steamed Codonopsis lanceolata to exert the protective effects on cisplatin-induced acute kidney injury in mice. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
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Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease. Antioxidants (Basel) 2022; 11:antiox11050883. [PMID: 35624749 PMCID: PMC9137914 DOI: 10.3390/antiox11050883] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/25/2022] [Accepted: 04/27/2022] [Indexed: 02/04/2023] Open
Abstract
The focus on managing Alzheimer’s disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved biosafety effects in the final products. The consumption of fermented foods is associated with a wide array of nutraceutical benefits, including anti-oxidative, anti-inflammatory, neuroprotective, anti-apoptotic, anti-cancer, anti-fungal, anti-bacterial, immunomodulatory, and hypocholesterolemic properties. Due to their promising health benefits, fermented food products have a great prospect for commercialization in the food industry. This paper reviews the memory and cognitive enhancement and neuroprotective potential of fermented food products on AD, the recently commercialized fermented food products in the health and food industries, and their limitations. The literature reviewed here demonstrates a growing demand for fermented food products as alternative therapeutic options for the prevention and management of AD.
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Ricci A, Bertani G, Maoloni A, Bernini V, Levante A, Neviani E, Lazzi C. Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications. Foods 2021; 10:foods10051092. [PMID: 34069051 PMCID: PMC8156661 DOI: 10.3390/foods10051092] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/05/2021] [Accepted: 05/11/2021] [Indexed: 12/17/2022] Open
Abstract
To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to the prevention of foodborne diseases, another huge concern of our time is the recovery of agri-food byproducts. In compliance with these challenges, the aim of this work was to more deeply investigate the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, previously studied. All the fermented extracts had antimicrobial activity both in vitro and in foodstuff, showing even higher activity than commercial preservatives, tested for comparison against spoilage microorganisms and foodborne pathogens such as Salmonella spp., L. monocytogenes, and B. cereus. These promising results highlight an unstudied aspect for the production of innovative natural preservatives, exploitable to improve the safety and shelf-life of various categories of foodstuff.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Gaia Bertani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Antonietta Maoloni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
- Correspondence:
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (A.R.); (G.B.); (A.L.); (E.N.); (C.L.)
- SITEIA.PARMA—Centro Interdipartimentale sulla Sicurezza, Tecnologie e Innovazione Agroalimentare, University of Parma, Tecnopolo Pad. 33 Campus Universitario, 43124 Parma, Italy
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Biotransformation of Cranberry Proanthocyanidins to Probiotic Metabolites by Lactobacillus rhamnosus Enhances Their Anticancer Activity in HepG2 Cells In Vitro. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2019; 2019:4750795. [PMID: 31316718 PMCID: PMC6604286 DOI: 10.1155/2019/4750795] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Accepted: 04/02/2019] [Indexed: 12/31/2022]
Abstract
This study was designed to unravel the role of Lactobacillus rhamnosus in the bioconversion of cranberry proanthocyanidins and cytotoxicity of resulting metabolites to hepatocellular carcinoma HepG2 cells. Crude (CR) and flavonol+dihydrochalcone- (FL+DHC-), anthocyanin- (AN-), proanthocyanidin- (PR-), and phenolic acid+catechin- (PA+C-) rich fractions were subjected to fermentation with L. rhamnosus at 37°C for 12, 24, and 48 h under anaerobic conditions. The major metabolites produced by bioconversion of polyphenols were 4-hydroxyphenylacetic acid, 3-(4-hydroxyphenyl)propionic acid, hydrocinnamic acid, catechol, and pyrogallol. Furthermore, cytotoxicity of the biotransformed extracts was compared to their parent extracts using human hepatocellular carcinoma HepG2 cells. The results showed that PR-biotransformed extract completely inhibited HepG2 cell proliferation in a dose- and time-dependent manner with IC50 values of 47.8 and 20.1 μg/mL at 24 and 48 h, respectively. An insight into the molecular mechanisms involved revealed that the cytotoxic effects of PR at 24 h incubation were mitochondria-controlled and not by proapoptotic caspase-3/7 dependent. The present findings suggest that the application of a bioconversion process using probiotic bacteria can enhance the pharmacological activities of cranberry proanthocyanidins by generating additional biologically active metabolites.
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Xin SQ, Wang Z, Hao WN, Yan XT, Xu Q, Liu Y, Liu W, Li YF, Li XD, Li W. Liver Protection Effect of Steamed Codonopsis lanceolata on Alcohol-induced Liver Injury in Mice and its Main Components by LC/MS Analysis. INT J PHARMACOL 2019. [DOI: 10.3923/ijp.2019.394.402] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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9
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Wang GH, Lin YM, Kuo JT, Lin CP, Chang CF, Hsieh MC, Cheng CY, Chung YC. Comparison of biofunctional activity of Asparagus cochinchinensis (Lour.) Merr. Extract before and after fermentation with Aspergillus oryzae. J Biosci Bioeng 2018; 127:59-65. [PMID: 30097404 DOI: 10.1016/j.jbiosc.2018.06.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 06/06/2018] [Accepted: 06/20/2018] [Indexed: 12/13/2022]
Abstract
Asparagus cochinchinensis root (ACR) is used in traditional Chinese medicine. In this study, ACR was first extracted with 25% ethyl acetate (EA) and then fermented by Aspergillus oryzae to enhance its antioxidant activity and evaluate its potential antityrosinase activity. The physiological activity and cytotoxicity of A. oryzae-fermented ACR extract, along with its antityrosinase activity and effects on melanogenic factor levels in human epidermal melanocytes (HEMs), were analyzed and compared with those of the unfermented extract. The results showed that the physiological activity of the fermented extract in vitro or in cells was significantly higher than that of the unfermented extract. The IC50 values for 2,2-diphenyl-1-picrylhydrazine radical scavenging activity, reducing power, and antityrosinase activity in vitro for the fermented extract were 250.6 ± 32.5, 25.7 ± 3.5, and 50.6 ± 3.1 mg/L, respectively. The fermented extract favored cellular antityrosinase activity with low melanin production in human melanoma cells compared with the unfermented extract. The inhibitory mechanism of melanin synthesis by unfermented extract was independent of the tested melanogenesis-related proteins. However, the inhibitory mechanism of the fermented extract was possibly caused by synergistic inhibition of these proteins. Thus, A. oryzae-fermented ACR extract may be used for developing new health food or cosmetic ingredients.
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Affiliation(s)
- Guey-Horng Wang
- Research Center of Natural Cosmeceuticals Engineering, Xiamen Medical College, No. 1999, Guankou Middle Rd., Jimei Dist., Xiamen City 361023, China.
| | - Yi-Min Lin
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 11581, Taiwan.
| | - Jong-Tar Kuo
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 11581, Taiwan.
| | - Chia-Pei Lin
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 11581, Taiwan.
| | - Chin-Feng Chang
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 11581, Taiwan.
| | - Min-Chi Hsieh
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 11581, Taiwan.
| | - Chiu-Yu Cheng
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 11581, Taiwan.
| | - Ying-Chien Chung
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Nangang Dist., Taipei City 11581, Taiwan.
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Patra A, Mandal S, Samanta A, Chandra Mondal K, Nandi DK. Therapeutic potential of probiotic Lactobacillus plantarum AD3 on acetaminophen induced uremia in experimental rats. CLINICAL NUTRITION EXPERIMENTAL 2018. [DOI: 10.1016/j.yclnex.2018.02.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Smetanska I. Sustainable Production of Polyphenols and Antioxidants by Plant In Vitro Cultures. REFERENCE SERIES IN PHYTOCHEMISTRY 2018. [DOI: 10.1007/978-3-319-54600-1_2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Wang GH, Chen CY, Tsai TH, Chen CK, Cheng CY, Huang YH, Hsieh MC, Chung YC. Evaluation of tyrosinase inhibitory and antioxidant activities of Angelica dahurica root extracts for four different probiotic bacteria fermentations. J Biosci Bioeng 2017; 123:679-684. [PMID: 28254340 DOI: 10.1016/j.jbiosc.2017.01.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Accepted: 01/07/2017] [Indexed: 01/14/2023]
Abstract
Angelica dahurica root (ADR), which shows strong antioxidant activity, is used in Chinese medicine. This study evaluated the tyrosinase inhibitory and antioxidant activities of ADR extracts fermented by four different probiotic bacteria: Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus, and Lactobacillus brevis. The ADR was first extracted using distilled water, 70% ethanol, and ethyl acetate, and then fermented by probiotic bacteria. The physiological characteristics of these fermented extracts, namely the antityrosinase activity, antioxidant activity, phenolic composition, and phenolic content, were evaluated and compared with those of unfermented extracts. Results showed that the water extracts after fermentation by probiotic bacteria exhibited the most favorable physiological characteristics. Among the extracts fermented by these probiotic bacteria, L. acidophilus-fermented ADR extract showed the most favorable physiological characteristics. The optimal IC50 values for antityrosinase activity, DPPH radical scavenging activity, and reducing power for L. acidophilus-fermented ADR extract were 0.07 ± 0.03, 0.12 ± 0.01, and 0.68 ± 0.06 mg/mL, respectively. Furthermore, the physiological activities of fermented extracts were considerably higher than those of unfermented extracts. The tyrosinase inhibition and melanin content of B16F10 melanoma cells, and cytotoxicity effects of the fermented ADR extracts on B16F10 cells were also evaluated. We found that the L. acidophilus-fermented ADR extract at 1.5 mg/mL showed significant cellular antityrosinase activity with low melanin production in B16F10 cells and was noncytotoxic to B16F10 cells. Among all probiotic bacteria, water-extracted ADR fermented by L. acidophilus for 48 h was found to be the best skincare agent or antioxidant agent.
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Affiliation(s)
- Guey-Horng Wang
- Fujian Provincial Key Laboratory of Biological Engineering on Traditional Herbs and Research Center of Natural Cosmeceuticals Engineering, Xiamen Medical College, No. 1999, Guankou Road, Xiamen, Fujian 361023, China
| | - Chih-Yu Chen
- Department of Tourism and Leisure, Hsing Wu University, No. 101, Sec. 1, Fenliao Rd., New Taipei City 24452, Taiwan
| | - Teh-Hua Tsai
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No. 1, Sec. 3, Zhongxiao E. Rd., Taipei City 10608, Taiwan
| | - Ching-Kuo Chen
- Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, No. 1, Sec. 3, Zhongxiao E. Rd., Taipei City 10608, Taiwan
| | - Chiu-Yu Cheng
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Taipei City 11581, Taiwan
| | - Yi-Hsin Huang
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Taipei City 11581, Taiwan
| | - Min-Chi Hsieh
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Taipei City 11581, Taiwan
| | - Ying-Chien Chung
- Department of Biological Science and Technology, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Taipei City 11581, Taiwan.
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Wang M, Gao F, Zheng H, Zhang T, Guo M. Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13365] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Mu Wang
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Feng Gao
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Huajie Zheng
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Tiehua Zhang
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
| | - Mingruo Guo
- Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
- Department of Nutrition and Food Sciences; The University of Vermont; Burlington Vermont 05405 USA
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14
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Kim B, Hong VM, Yang J, Hyun H, Im JJ, Hwang J, Yoon S, Kim JE. A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function. Prev Nutr Food Sci 2016; 21:297-309. [PMID: 28078251 PMCID: PMC5216880 DOI: 10.3746/pnf.2016.21.4.297] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Accepted: 11/13/2016] [Indexed: 12/26/2022] Open
Abstract
Around the world, fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavors and high-profile nutrients. The increasing application of fermented foods is further promoted by recent evidence on their health benefits, beyond the traditionally recognized effects on the digestive system. With recent advances in the understanding of gut-brain interactions, there have also been reports suggesting the fermented food's efficacy, particularly for cognitive function improvements. These results are strengthened by the proposed biological effects of fermented foods, including neuroprotection against neurotoxicity and reactive oxygen species. This paper reviews the beneficial health effects of fermented foods with particular emphasis on cognitive enhancement and neuroprotective effects. With an extensive review of fermented foods and their potential cognitive benefits, this paper may promote commercially feasible applications of fermented foods as natural remedies to cognitive problems.
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Affiliation(s)
- Binna Kim
- Interdisciplinary Program in Neuroscience, College of Natural Sciences, Seoul National University, Seoul 08826, Korea; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea
| | - Veronica Minsu Hong
- Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea
| | - Jeongwon Yang
- Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea
| | - Heejung Hyun
- Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea
| | - Jooyeon Jamie Im
- Interdisciplinary Program in Neuroscience, College of Natural Sciences, Seoul National University, Seoul 08826, Korea; Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea
| | - Jaeuk Hwang
- Department of Psychiatry, Soon Chun Hyang University Hospital, Seoul 04401, Korea
| | - Sujung Yoon
- Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea
| | - Jieun E Kim
- Ewha Brain Institute, Ewha Womans University, Seoul 03760, Korea; Department of Brain and Cognitive Sciences, Ewha Womans University, Seoul 03760, Korea
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15
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Anti-Tumor Effect of Steamed Codonopsis lanceolata in H22 Tumor-Bearing Mice and Its Possible Mechanism. Nutrients 2015; 7:8294-307. [PMID: 26426041 PMCID: PMC4632415 DOI: 10.3390/nu7105395] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2015] [Revised: 09/08/2015] [Accepted: 09/17/2015] [Indexed: 02/07/2023] Open
Abstract
Although previous studies confirmed that steaming and the fermentation process could significantly improve the cognitive-enhancement and neuroprotective effects of Codonopsis lanceolata, the anti-tumor efficacy of steamed C. lanceolata (SCL) and what mechanisms are involved remain largely unknown. The present study was designed to evaluate the anti-tumor effect in vivo of SCL in H22 tumor-bearing mice. The results clearly indicated that SCL could not only inhibit the tumor growth, but also prolong the survival time of H22 tumor-bearing mice. Besides, the serum levels of cytokines, such as interferon gamma (IFN-γ), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6) and interleukin-2 (IL-2), were enhanced by SCL administration. The observations of Hoechst 33258 staining demonstrated that SCL was able to induce tumor cell apoptosis. Finally, immunohistochemical analysis revealed that SCL treatment significantly increased Bax expression and decreased Bcl-2 and vascular endothelial growth factor (VEGF) expression of H22 tumor tissues in a dose-dependent manner. Moreover, LC/MS analysis of SCL indicated that it mainly contained lobetyolin and six saponins. Taken all together, the findings in the present study clearly demonstrated that SCL inhibited the H22 tumor growth in vivo at least partly via improving the immune functions, inducing apoptosis and inhibiting angiogenesis.
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16
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Fermented broth in tyrosinase- and melanogenesis inhibition. Molecules 2014; 19:13122-35. [PMID: 25255749 PMCID: PMC6271004 DOI: 10.3390/molecules190913122] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 08/21/2014] [Accepted: 08/21/2014] [Indexed: 01/16/2023] Open
Abstract
Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.
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17
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Weon JB, Yun BR, Lee J, Eom MR, Ko HJ, Lee HY, Park DS, Chung HC, Chung JY, Ma CJ. Neuroprotective Effect of Steamed and Fermented Codonopsis lanceolata. Biomol Ther (Seoul) 2014; 22:246-53. [PMID: 25009706 PMCID: PMC4060076 DOI: 10.4062/biomolther.2014.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Revised: 04/25/2014] [Accepted: 05/08/2014] [Indexed: 12/02/2022] Open
Abstract
Codonopsis lanceolata has been used as an herbal medicine for several lung inflammatory diseases, such as asthma, tonsillitis, and pharyngitis. Previously, we showed the neuroprotective effect of steamed and fermented C. lanceolata (SFC) in vitro and in vivo. In the current study, the treatment of HT22 cells with SFC decreased glutamate-induced cell death, suggesting that SFC protected HT22 cells from glutamate-induced cytotoxicity. Based on these, we sought to elucidate the mechanisms of the neuro-protective effect of SFC by measuring the oxidative stress parameters and the expression of Bax and caspase-3 in HT22 cells. SFC reduced contents of ROS, Ca2+ and NO. Moreover, SFC restored contents of glutathione and glutathione reductase as well as inhibited Bax and caspase-3 activity in HT22 cells. These results indicate that steamed and fermented C. lanceolata (SFC) extract protected HT22 cells by anti-oxidative effect and inhibition of the expression of Bax and caspase-3.
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Affiliation(s)
- Jin Bae Weon
- Department of Medical Biomaterials Engineering, College of Biomedical Science, College of Pharmacy, Kangwon National University, Chuncheon 200-701
| | - Bo-Ra Yun
- Department of Medical Biomaterials Engineering, College of Biomedical Science, College of Pharmacy, Kangwon National University, Chuncheon 200-701
| | - Jiwoo Lee
- Department of Medical Biomaterials Engineering, College of Biomedical Science, College of Pharmacy, Kangwon National University, Chuncheon 200-701
| | - Min Rye Eom
- Department of Medical Biomaterials Engineering, College of Biomedical Science, College of Pharmacy, Kangwon National University, Chuncheon 200-701
| | - Hyun-Jeong Ko
- Laboratory of Microbiology and Immunology, College of Pharmacy, Kangwon National University, Chuncheon 200-701
| | - Hyeon Yong Lee
- Department of Teaics, Seowon University, Cheongju 361-742
| | - Dong-Sik Park
- Department of Agrofood Resources, Functional food & Nutrition Division, Suwon 441-853
| | - Hee-Chul Chung
- Newtree CO., LTD. 11F Tech Center, SKnTechno Park, 190-1, Sungnam 462-120, Republic of Korea
| | - Jae Youn Chung
- Newtree CO., LTD. 11F Tech Center, SKnTechno Park, 190-1, Sungnam 462-120, Republic of Korea
| | - Choong Je Ma
- Department of Medical Biomaterials Engineering, College of Biomedical Science, College of Pharmacy, Kangwon National University, Chuncheon 200-701 ; Research Institute of Biotechnology, College of Pharmacy, Kangwon National University, Chuncheon 200-701
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18
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Cognitive-Enhancing Effect of Steamed and Fermented Codonopsis lanceolata: A Behavioral and Biochemical Study. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2014; 2014:319436. [PMID: 25031604 PMCID: PMC4083609 DOI: 10.1155/2014/319436] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Revised: 05/26/2014] [Accepted: 05/27/2014] [Indexed: 01/04/2023]
Abstract
Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by memory impairment. Codonopsis lanceolata (C. lanceolata) has been employed clinically for lung inflammatory diseases such as asthma, tonsillitis, and pharyngitis. The present study was undertaken to evaluate the effect of fermented C. lanceolata (300, 500, and 800 mg/kg) on learning and memory impairment induced by scopolamine by using the Morris water maze and passive avoidance tests. To elucidate possible mechanism of cognitive-enhancing activity, we measured acetylcholinesterase (AchE) activity, brain-derived neurotrophic factor (BDNF), and cyclic AMP response element-binding protein (CREB) expression in the brain of mice. Administration of fermented C. lanceolata (800 mg/kg) led to reduced scopolamine-induced memory impairment in the Morris water maze and passive avoidance tests. Accordingly, the administration of fermented C. lanceolata inhibited AchE activity. Interestingly, the level of CREB phosphorylation and BDNF expression in hippocampal tissue of scopolamine-treated mice was significantly increased by the administration of fermented C. lanceolata. These results indicate that fermented C. lanceolata can ameliorate scopolamine-induced memory deficits in mouse and may be an alternative agent for the treatment of AD.
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19
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Weon JB, Yun BR, Lee J, Eom MR, Ko HJ, Kim JS, Lee HY, Park DS, Chung HC, Chung JY, Ma CJ. Effect of Codonopsis lanceolata with Steamed and Fermented Process on Scopolamine-Induced Memory Impairment in Mice. Biomol Ther (Seoul) 2013; 21:405-10. [PMID: 24244829 PMCID: PMC3825205 DOI: 10.4062/biomolther.2013.055] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 08/05/2013] [Accepted: 09/02/2013] [Indexed: 11/06/2022] Open
Abstract
Codonopsis lanceolata (Campanulaceae) traditionally have been used as a tonic and to treat patients with lung abscesses. Recently, it was proposed that the extract and some compounds isolated from C. lanceolata reversed scopolamine-induced memory and learning deficits. The purpose of this study was to evaluate the improvement of cognitive enhancing effect of C. lanceolata by steam and fermentation process in scopolamine-induced memory impairment mice models by passive avoidance test and Morris water maze test. The extract of C. lanceolata or the extract of steamed and fermented C. lanceolata (SFCE) was orally administered to male mice at the doses of 100 and 300 mg/kg body weight. As a result, mice treated with steamed and fermented C. lanceolata extract (SFCE) (300 mg/kg body weight, p.o.) showed shorter escape latencies than those with C. lanceolata extract or the scopolamine-administered group in Morris water maze test. Also, it exerted longer step-through latency time than scopolamine treated group in passive avoidance test. Furthermore, neuroprotective effect of SFCE on glutamate-induced cytotoxicity was assessed in HT22 cells. Only SFCE-treated cells showed significant protection at 500 μg/ml. Interestingly, steamed C. lanceolata with fermentation contained more phenolic acid including gallic acid and vanillic acid than original C. lanceolata. Collectively, these results suggest that steam and fermentation process of C. lanceolata increased cognitive enhancing activity related to the memory processes and neuroprotective effect than original C. lanceolata.
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Affiliation(s)
- Jin Bae Weon
- Department of Medical Biomaterials Engineering, College of Biomedical Science
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20
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Hunaefi D, Gruda N, Riedel H, Akumo DN, Saw NMMT, Smetanska I. Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.836709] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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21
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Hunaefi D, Riedel H, Akumo DN, Gruda N, Smetanska I. Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties ofin vitroShoot Culture ofOrthosiphon aristatusas a Model Study. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.781948] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Antioxidant, antibiofilm, and anticholinesterase activities of fermented Deodeok (Codonopsis lanceolata) extracts. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0186-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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23
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Hunaefi D, Akumo DN, Riedel H, Smetanska I. The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study. Antioxidants (Basel) 2012; 1:4-32. [PMID: 26787613 PMCID: PMC4665396 DOI: 10.3390/antiox1010004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Revised: 08/31/2012] [Accepted: 09/17/2012] [Indexed: 11/16/2022] Open
Abstract
High rosmarinic acid (RA) productivity has been achieved by applying jasmonic acid and yeast extract elicitors to the in vitro sprout culture of Orthosiphon aritatus (IOSC). The highest RA accumulation from three solvents was detected in IOSC after treatment with yeast extract (5 g/L). HPLC analysis clearly confirmed a drastic increase in RA subjected to yeast extract elicitation. Therefore, this yeast extract elicited IOSC was chosen for a lactic acid bacteria (LAB) fermentation study as a model system. This selected IOSC was subjected to different types of LAB fermentations (Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM) for different periods of time 24, 48 and 72 h. The LAB fermentations consisted of solid state fermentations (SSF) and liquid state fermentations (LSF) in a Digital Control Unit (DCU) fermenter system. The aim was to determine the effect of fermentation on the antioxidant properties of the plant extract. Results indicated that all types of LAB fermentation decreased the level of RA and total phenolics, however, a slight increase in total flavonoids and flavonols was observed in SSF samples. HPLC results confirmed that the longer the fermentation, the greater the reduction in RA content. The highest reduction was obtained in the sample of LSF inoculated with L. plantarum for a period of 72 h. The temperature of fermentation (37 °C) was predicted as contributing to the declining level in RA content. The loss in RA was concomitant with a loss of total antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, Trolox Equivalent Antioxidant Capacity (TEAC), and Superoxide Dismutase (SOD)-like activity). These results indicate that RA is the major contributor to the antioxidant activity of this plant.
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Affiliation(s)
- Dase Hunaefi
- Department Method in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str. 22, 14195 Berlin, Germany.
- Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia.
| | - Divine N Akumo
- Institute of Biotechnology, Laboratory of Bioprocess Engineering, Berlin University of Technology Ackerstr. 71-76, 13355 Berlin, Germany.
| | - Heidi Riedel
- Department Method in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str. 22, 14195 Berlin, Germany.
| | - Iryna Smetanska
- Department Method in Food Biotechnology, Institute of Food Technology and Food Chemistry, Berlin University of Technology, Königin-Luise Str. 22, 14195 Berlin, Germany.
- Department of Plant Food Processing, University of Applied Science Weihenstephan-Triesdorf, Steingruber Str. 2, 91746 Weidenbach, Germany.
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24
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He X, Zou Y, Cho Y, Ahn J. Effects of bile salt deconjugation by probiotic strains on the survival of antibiotic-resistant foodborne pathogens under simulated gastric conditions. J Food Prot 2012; 75:1090-8. [PMID: 22691477 DOI: 10.4315/0362-028x.jfp-11-456] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
This study was designed to evaluate the effects of bile acid deconjugation by probiotic strains on the antibiotic susceptibility of antibiotic-sensitive and multiple antibiotic-resistant Salmonella Typhimurium and Staphylococcus aureus. Eight probiotic strains, Bifidobacterium longum B6, Lactobacillus acidophilus ADH, Lactobacillus brevis KACC 10553, Lactobacillus casei KACC 12413, Lactobacillus paracasei ATCC 25598, Lactobacillus rhamnosus GG, Leuconostoc mesenteroides KACC 12312, and Pediococcus acidilactici KACC 12307, were used to examine bile acid tolerance. The ability to deconjugate bile acids was evaluated using both thin-layer chromatography and high-performance liquid chromatography. The antibiotic susceptibility testing was carried out to determine the synergistic inhibitory activity of deconjugated bile acids. L. acidophilus, L. brevis, and P. acidilactici showed the most tolerance to the conjugated bile acids. P. acidilactici deconjugated glycocholic acid and glycodeoxycholate from 3.18 and 3.09 mM to the detection limits, respectively. The antibiotic susceptibility of selected foodborne pathogens was increased by increasing the concentration of deconjugated bile acids. The study results are useful for understanding the relationship between bile acid deconjugation by probiotic strains and antibiotic susceptibility in the presence of deconjugated bile acids, and they may be useful for designing new probiotic-antibiotic combination therapy based on bile acid deconjugation.
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Affiliation(s)
- Xinlong He
- Medical and Bio-Material Research Center and Department of Biomaterials Engineering, Kangwon National University, Chuncheon, Gangwon, Republic of Korea
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