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Berkel Kaşıkçı M, Bağdatlıoğlu N. Bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled capers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:106-116. [PMID: 38192703 PMCID: PMC10771397 DOI: 10.1007/s13197-023-05824-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2023] [Accepted: 08/20/2023] [Indexed: 01/10/2024]
Abstract
Capers are excellent sources of phenolic compounds, which possess antioxidant activity and a variety of health benefits. Capers are often not eaten fresh due to their bitterness, instead, they are usually brined and eaten as pickles. For phenolics to display beneficial effects, they should be bioaccessible. This research aimed to investigate the bioaccessibility values of phenolics in raw and pickled capers. Before and after in vitro digestion, total phenolic content (TPC), total flavonoid content (TFC), ABTS, DPPH, and FRAP antioxidant activities and individual phenolics were determined in raw (RC) and pickled capers (PC). TPC, TFC, and antioxidant activity of capers were not affected by pickling. The bioaccessibility of TPC in RC and PC was 77.8% and 72.9%, respectively. In vitro digestion decreased ABTS, DPPH, and FRAP antioxidant activity values in RC and PC significantly (p < 0.05). Rutin (quercetin-3-O-rutinoside) and kaempferol-3-O-rutinoside were found to be the main phenolic compounds before and after in vitro digestion in all caper samples. After in vitro digestion, rutin content decreased, while kaempferol-3-O-rutinoside content in capers was stable. The results suggest that capers are really good sources of bioaccessible phenolics. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05824-x.
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Affiliation(s)
- Müzeyyen Berkel Kaşıkçı
- Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey
| | - Neriman Bağdatlıoğlu
- Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Turkey
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2
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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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Moloto MR, Akinola SA, Seke F, Shoko T, Sultanbawa Y, Shai JL, Remize F, Sivakumar D. Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion. Foods 2023; 12:foods12081701. [PMID: 37107496 PMCID: PMC10137366 DOI: 10.3390/foods12081701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/07/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples.
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Affiliation(s)
- Mapula R Moloto
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Stephen A Akinola
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Faith Seke
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Tinotenda Shoko
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
| | - Yasmina Sultanbawa
- Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Elkhorn Building (#1024), 80 Meiers Road, Indooroopilly, Brisbane, QLD 4068, Australia
| | - Jerry L Shai
- Department of Biomedical Sciences, Tshwane University of Technology, Arcadia, Pretoria 0001, South Africa
| | - Fabienne Remize
- SPO, Université de Montpellier, Université de La Réunion, Institut Agro, INRAE, 2 Place Viala, F-34000 Montpellier, France
| | - Dharini Sivakumar
- Phytochemical Food Network Group, Department of Crop Sciences, Pretoria 0001, South Africa
- Australian Research Council Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, Centre for Food Science and Nutrition, The University of Queensland, Elkhorn Building (#1024), 80 Meiers Road, Indooroopilly, Brisbane, QLD 4068, Australia
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Dynamic Analysis of the Bacterial Community and Determination of Antioxidant Capacity during the Fermentation of Sour Tea. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Abstract
The imbalance of the redox state caused by extra reactive oxygen species is closely related to many diseases. Therefore, it is necessary for people to ingest antioxidants through food. The safety of some synthetic antioxidants has been questioned. In this context, it is worth exploring natural and safe antioxidants from biological sources. Tea has good antioxidant activity, and the antioxidant activity of fermented sour tea is better than that of other types. It is necessary to clarify the antioxidant capacity of sour tea during fermentation, as well as the microbial community and its sources. Nonculture and culture-dependent methods were adopted to track the changes in the microbial population and community structure during the fermentation of sour tea. Sequence analysis of 16S rRNA gene amplification revealed significant differences in community complexity and structure at different fermentation times. The highest proportion of operational taxonomic units (OTU s) in all samples was Latilactobacillus, which was determined to be Lactiplantibacillus plantarum by further analysis. The second highest proportion of OTUs was Enterobacter. With the fermentation of sour tea, the antioxidant capacity increased, and all isolated Lb. plantarum had good DPPH clearance rates. Our findings suggest that Lb. plantarum plays a crucial role in the fermentation process of sour tea. The possibility of discovering new antioxidants was provided by the determination of the antioxidant capacity and bacterial community during the fermentation of sour tea.
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Li CX, Wang FR, Zhang B, Deng ZY, Li HY. Stability and antioxidant activity of phenolic compounds during in vitro digestion. J Food Sci 2023; 88:696-716. [PMID: 36617678 DOI: 10.1111/1750-3841.16440] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/24/2022] [Accepted: 12/06/2022] [Indexed: 01/10/2023]
Abstract
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p < 0.05). After gastric digestion, the content (p > 0.05) and CAA values (p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p < 0.05), and most flavanones showed unremarkable changes in ORAC values (p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.
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Affiliation(s)
- Chun Xiao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Fu Rong Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Ze Yuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hong Yan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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Csatlos NI, Simon E, Teleky BE, Szabo K, Diaconeasa ZM, Vodnar DC, Ciont (Nagy) C, Pop OL. Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage. Biomolecules 2023; 13:biom13020245. [PMID: 36830613 PMCID: PMC9953086 DOI: 10.3390/biom13020245] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/25/2023] [Accepted: 01/26/2023] [Indexed: 01/31/2023] Open
Abstract
The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with C. vulgaris and L. rhamnosus, and 8.71 log10 CFU/mL in beverage with C. vulgaris and L. fermentum. Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods.
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Affiliation(s)
- Norbert-Istvan Csatlos
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Zorița Maria Diaconeasa
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Dan-Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont (Nagy)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Correspondence: (C.C.); (O.-L.P.)
| | - Oana-Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: (C.C.); (O.-L.P.)
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Aiello D, Barbera M, Bongiorno D, Cammarata M, Censi V, Indelicato S, Mazzotti F, Napoli A, Piazzese D, Saiano F. Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review. Molecules 2023; 28:molecules28020699. [PMID: 36677756 PMCID: PMC9861065 DOI: 10.3390/molecules28020699] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/07/2023] [Indexed: 01/12/2023] Open
Abstract
Edible insects have the potential to become one of the major future foods. In fact, they can be considered cheap, highly nutritious, and healthy food sources. International agencies, such as the Food and Agriculture Organization (FAO), have focused their attention on the consumption of edible insects, in particular, regarding their nutritional value and possible biological, toxicological, and allergenic risks, wishing the development of analytical methods to verify the authenticity, quality, and safety of insect-based products. Edible insects are rich in proteins, fats, fiber, vitamins, and minerals but also seem to contain large amounts of polyphenols able to have a key role in specific bioactivities. Therefore, this review is an overview of the potential of edible insects as a source of bioactive compounds, such as polyphenols, that can be a function of diet but also related to insect chemical defense. Currently, insect phenolic compounds have mostly been assayed for their antioxidant bioactivity; however, they also exert other activities, such as anti-inflammatory and anticancer activity, antityrosinase, antigenotoxic, and pancreatic lipase inhibitory activities.
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Affiliation(s)
- Donatella Aiello
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Marcella Barbera
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, 90123 Palermo, Italy
| | - Matteo Cammarata
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Valentina Censi
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, 90123 Palermo, Italy
| | - Fabio Mazzotti
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Anna Napoli
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Arcavacata di Rende, Italy
- Correspondence: (A.N.); (D.P.)
| | - Daniela Piazzese
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
- Correspondence: (A.N.); (D.P.)
| | - Filippo Saiano
- Department Agricultural Food and Forestry Sciences, University of Palermo, 90128 Palermo, Italy
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Yang W, Liu J, Zhang Q, Liu H, Lv Z, Zhang C, Jiao Z. Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Changes in Bioactive Compounds, Antioxidant Activities and Chemical Properties of Pickled Tea By-Product Fermentation: Promising Waste Management and Value-Added Product. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pickled tea is an ethnic fermented product produced using Assam tea (Camellia sinensis var. assamica) leaves. It is produced in large quantities every year and the liquid waste from its production is estimated to be up to 2500 mL per every kilogram of pickled tea production. To reduce the waste, pickled tea juice remaining from the process was developed into (1) pineapple kombucha and (2) formulated functional drinks as “value added” products. The juice used for making kombucha was collected at 15 days of pickled tea fermentation due to its high value in antioxidant activity (previous study, 2250 µmol TE per g DW). After fermenting the juice with starter culture, the properties of pineapple kombucha were assessed at 0, 1, 3, 5, 7, 9, 11 days. Results showed that the total phenolic of pineapple kombucha was reduced, while antioxidant assay (FRAP and ORAC) slightly increased. The most suitable fermentation period of pineapple kombucha was at day 3. The formulated drink was made from mixing pineapple kombucha with ginger and lemon juice at various ratios including 100:0:0, 80:10:10 and 80:15:5. The ratio 80:10:10 gave the highest TP and antioxidant activity for the functional drink. In addition, for sensory analysis, liking attribute of 80:15:5 fermented juice kombucha pineapple favor was significantly higher compared to other formulations. The study demonstrates the promising second fermentation process of by-product juice from pickled tea production for the conversion to value-added functional drink with reasonable antioxidant properties.
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Sharma R, Diwan B, Singh BP, Kulshrestha S. Probiotic fermentation of polyphenols: potential sources of novel functional foods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00101-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractFermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols.
Graphical abstract
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Hu T, Shi S, Ma Q. Modulation effects of microorganisms on tea in fermentation. Front Nutr 2022; 9:931790. [PMID: 35983492 PMCID: PMC9378870 DOI: 10.3389/fnut.2022.931790] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Accepted: 07/08/2022] [Indexed: 11/13/2022] Open
Abstract
Tea is a popular traditional drink and has been reported to exhibit various health-promoting effects because of its abundance of polyphenols. Among all the tea products, fermented tea accounts for the majority of tea consumption worldwide. Microbiota plays an important role in the fermentation of tea, which involves a series of reactions that modify the chemical constituents and thereby affect the flavor and bioactivities of tea. In the present review, the microorganisms involved in fermented tea and tea extracts in the recent studies were summarized and the modulation effects of microorganisms on tea in fermentation, including polyphenols composition and content, biological activities and sensory characteristics, were also critically reviewed. It is expected that the data summarized could provide some references for the development of microbial fermented tea drinks with specific nutrition and health benefits.
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Affiliation(s)
- Ting Hu
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Shuoshuo Shi
- Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, China
| | - Qin Ma
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou, China
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Tang VCY, Sun J, Pua A, Goh RMV, Huang Y, Ee KH, Lassabliere B. Biovalorisation of spent Konacha tea leaves via single-culture fermentation involving wine yeasts and lactic acid bacteria. J Appl Microbiol 2022; 133:1461-1478. [PMID: 35656986 DOI: 10.1111/jam.15650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 05/19/2022] [Accepted: 05/30/2022] [Indexed: 10/18/2022]
Abstract
AIMS The objective of this study was to explore the potential of fermentation as a biovalorisation strategy for spent tea leaves (STL), a major agri-food waste generated from the tea extraction industry. Fermentation by wine yeasts or lactic acid bacteria (LAB) have shown promising results in previous studies across various substrates. METHODS AND RESULTS Konacha (green tea) STL slurries were inoculated with single strains of wine yeasts or LAB, respectively. After a 48-h fermentation, changes in selected non-volatile and volatile compositions were evaluated. Fermentation by LAB increased organic acid content by 5- to 7-fold (except Lactobacillus fermentum) and modulated the composition of major tea catechins, while wine yeast fermentation resulted in a 30% increase in amino acid content. Strain-specific production of specific volatile compounds was also observed, such as butanoic acid (L. fermentum), isoamyl acetate (Pichia kluyveri) and 4-ethylphenol (L. plantarum). CONCLUSIONS Both volatile and non-volatile compound compositions of Konacha STL were successfully modified via wine yeast and LAB fermentation. SIGNIFICANCE AND IMPACT OF STUDY Our findings indicate that Konacha STL is a suitable medium for biovalorisation by wine yeasts or LAB via the generation of commercially useful volatile and non-volatile compounds. Future optimizations could further render fermentation an economically viable strategy for the upcycling of STL.
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Affiliation(s)
| | - Jingcan Sun
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623
| | - Aileen Pua
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623.,Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542
| | - Rui Min Vivian Goh
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623
| | - Yunle Huang
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623.,Department of Food Science and Technology, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542
| | - Kim Huey Ee
- Mane SEA Pte Ltd, 3 Biopolis Drive, #07-17/18/19 Synapse, Singapore 138623
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Garcia HS, Santiago-López L, González-Córdova AF, Vallejo-Cordoba B, Hernández-Mendoza A. Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Liang S, Granato D, Zou C, Gao Y, Zhu Y, Zhang L, Yin JF, Zhou W, Xu YQ. Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Res Int 2021; 149:110674. [PMID: 34600676 DOI: 10.1016/j.foodres.2021.110674] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 08/04/2021] [Accepted: 08/25/2021] [Indexed: 01/17/2023]
Abstract
The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates - as a single culture or bacterial consortium - on the functional and physicochemical properties of fermented curly kale juice. All tested variants exhibited good growth parameters, manifested by efficient pH lowering, increases in acidity, and fructose and glucose metabolism, as well as a significant inhibition of pathogens. A slight increase in total phenolic content was observed, while antioxidant activity remained unchanged. L. sakei and MIX A were associated with an increase in riboflavin and pyridoxine content, while L. plantarum only contributed to an increase in vitamin B6 content. Bioconversion of individual phenolic compounds, carotenoids, and glucosinolates strongly depended on the strain-specific metabolism. In the process, the levels of ferulic acid and other hydroxycinnamic acids were maintained, while the content of 9-cis lutein increased. Considering presented results and our previous research regarding probiotic features of LAB strains, among tested starter cultures - L. plantarum seemed to possess the best characteristics as a potential starter culture for controlled fermentation of curly kale juice.
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Affiliation(s)
- Julia Szutowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland.
| | - Daniela Gwiazdowska
- Department of Natural Science and Quality Assurance, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Katarzyna Pawlak-Lemańska
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Ul. Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Department of Technology and Instrumental Analysis, Institute of Quality Science, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
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16
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Luciana Del Valle R, Carmen M, María José RV, María SF. Utilization of Oenococcus oeni strains to ferment grape juice: Metabolic activities and beneficial health potential. Food Microbiol 2021; 101:103895. [PMID: 34579855 DOI: 10.1016/j.fm.2021.103895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/28/2021] [Accepted: 08/29/2021] [Indexed: 12/01/2022]
Abstract
This study aimed to investigate the behavior of Oenococcus oeni MS9 and MS46 strains in sterile grape juice (SGJ, pH 4.0) incubated at 30 °C, in terms of growth and glucose, organic acids and total phenolic compounds utilization. In addition, their antimicrobial activity and the changes in antioxidant properties of fermented juice with selected strain were evaluated. Both strains grew without lag period by ~1.40 log CFU/mL at 12 days with maximum growth rates of about 0.019 h-1. After this time the MS9 and MS46 strains counts declined by 0.6 log units and remained unchanged respectively. O. oeni MS46 was evaluated in SGJ for low inoculum size (~104 CFU/mL). In this condition it also grew without lag period by 3.11 ± 0.01 log CFU/mL with a μmax of 0.05 h-1. Glucose and L-malic and citric acids were simultaneously utilized but at different rates and extents, yielding mainly lactic acid with concomitant pH reduction. Acetic acid ranged between 11 and 19 mmol/L. Total phenolic compounds significantly decreased in fermented SGJ with strain MS9 but not MS46. In this last condition, the antioxidant activity increased by 21%. In addition, both O. oeni strains showed antibacterial properties against Escherichia coli 700, Salmonella Typhimurium and Listeria monocytogenes. O. oeni strains, especially MS46, with the ability to growth in SGJ, high malolactic potential and adequate sugars and organic acids profiles from the sensorial viewpoint may be used to ferment grape juice with safer and healthier properties than fresh juice.
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Affiliation(s)
- Rivero Luciana Del Valle
- Instituto de Microbiología, Facultad de Bioquimica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 491, 4000, Tucumán, Argentina; Researches of CCT NOA Sur-CONICET, Argentina
| | - Maturano Carmen
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, CONICET), Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
| | - Rodríguez-Vaquero María José
- Instituto de Microbiología, Facultad de Bioquimica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 491, 4000, Tucumán, Argentina; Researches of CCT NOA Sur-CONICET, Argentina
| | - Saguir Fabiana María
- Instituto de Microbiología, Facultad de Bioquimica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 491, 4000, Tucumán, Argentina; Researches of CCT NOA Sur-CONICET, Argentina.
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In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with Lactococcus lactis strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% w/v) in buffer solution (pH 7.0) and individually inoculated (3%) with Lactococcus lactis strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 °C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were analyzed. The pH of the fermented samples decreased to 3.5–3.9 (p < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by Lactococcus lactis NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC50 of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of Lactococus lactis for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity.
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Application of response surface methodology for the co-optimization of extraction and probiotication of phenolic compounds from pomegranate fruit peels (Punica granatum L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00943-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Shakya S, Danshiitsoodol N, Sugimoto S, Noda M, Sugiyama M. Anti-Oxidant and Anti-Inflammatory Substance Generated Newly in Paeoniae Radix Alba Extract Fermented with Plant-Derived Lactobacillus brevis 174A. Antioxidants (Basel) 2021; 10:1071. [PMID: 34356304 PMCID: PMC8300999 DOI: 10.3390/antiox10071071] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/01/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
Fermentation of medicinal herbs can be a significant technique to obtain bioactive compounds. Paeoniae Radix (PR) used in the present study is a well-known herbal medicine that exhibits anti-inflammatory and immunomodulatory activity. The aim of this study is to explore the possibility that a bioactive compound is newly generated in PR extract by fermentation with a plant-derived lactic acid bacteria Lactobacillus brevis 174A. We determined the anti-inflammatory activities in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The PR extract fermented with Lactobacillus brevis 174A markedly increased the total phenolic content, decreased intracellular ROS levels, inhibited the release of nitric oxide (NO). It also suppressed inflammatory cytokines IL-6, TNF-ɑ, while simultaneously downregulating the gene expressions of iNOS, IL-6, TNF-ɑ, and IL-1β compared to the unfermented PR extract. Furthermore, the bioactive compound newly generated from the fermentation was identified as pyrogallol. It inhibits the inflammatory responses in a dose-dependent manner suggesting that fermentation of the herbal extract used as a medium together with the plant-derived lactic acid bacterial strain may be a practical strategy to produce medicines and supplements for healthcare.
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Affiliation(s)
- Shrijana Shakya
- Department of Probiotic Science for Preventive Medicine, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8551, Japan; (S.S.); (N.D.); (M.N.)
| | - Narandalai Danshiitsoodol
- Department of Probiotic Science for Preventive Medicine, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8551, Japan; (S.S.); (N.D.); (M.N.)
| | - Sachiko Sugimoto
- Department of Pharmacognosy, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8551, Japan;
| | - Masafumi Noda
- Department of Probiotic Science for Preventive Medicine, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8551, Japan; (S.S.); (N.D.); (M.N.)
| | - Masanori Sugiyama
- Department of Probiotic Science for Preventive Medicine, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima 734-8551, Japan; (S.S.); (N.D.); (M.N.)
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Velázquez‐Quiñones SE, Moreno‐Jiménez MR, Gallegos‐Infante JA, González‐Laredo RF, Álvarez SA, Rosales‐Villarreal MC, Cervantes‐Cardoza V, Rocha‐Guzmán NE. Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15597] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
| | | | | | | | - Saúl Alberto Álvarez
- Research Group on Functional Foods and Nutraceuticals TecNM/Instituto Tecnológico de Durango Durango México
| | | | - Verónica Cervantes‐Cardoza
- Research Group on Functional Foods and Nutraceuticals TecNM/Instituto Tecnológico de Durango Durango México
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21
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Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021; 49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022]
Abstract
Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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22
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Wang H, Tao Y, Li Y, Wu S, Li D, Liu X, Han Y, Manickam S, Show PL. Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response. ULTRASONICS SONOCHEMISTRY 2021; 73:105486. [PMID: 33639530 PMCID: PMC7921625 DOI: 10.1016/j.ultsonch.2021.105486] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 05/02/2023]
Abstract
In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.
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Affiliation(s)
- Hongmei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Yiting Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Shasha Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xuwei Liu
- INRAE, UMR408, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), F-84000 Avignon, France
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
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Managa MG, Akinola SA, Remize F, Garcia C, Sivakumar D. Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf ( Sechium edule) and Pineapple ( Ananas comosus) Smoothies. Front Nutr 2021; 8:649189. [PMID: 33898502 PMCID: PMC8058202 DOI: 10.3389/fnut.2021.649189] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Accepted: 03/02/2021] [Indexed: 12/27/2022] Open
Abstract
In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their combination (LW64 + 75). The physicochemical parameters [pH, total soluble solids (TSS), and color], total phenols, and carotenoid contents of the smoothies fermented for 48 h and stored for 7 days at 4°C were compared with the unfermented (control) smoothies. Results indicated that LAB fermentation reduced the pH from 3.56 to 2.50 after 48 h (day 2) compared with the non-fermented smoothie at day 2 (pH 3.37). LAB strain L75 significantly reduced the TSS content of the smoothies to 13.06°Bx after 2 days of fermentation. Smoothies fermented by L75 showed overall acceptability after 7 days of storage compared with the non-fermented puree on day 0. The LW64 + 75 significantly reduced the color change (ΔE), which was similar to the control. L75 increased the phenolic content, and W64 enhanced the total carotenoid content of the smoothies after 2 days of fermentation compared with other treatments. The use of an in vitro model simulating gastrointestinal (GI) digestion showed that fermentation with L75 improved the total phenol recovery by 65.96% during the intestinal phase compared with the control. The dialysis phase mimicked an epithelial barrier, and 53.58% of the recovered free soluble are bioavailable from the L75 fermented smoothies compared with the control. The antioxidant capacity of dialyzable fraction of the L75 fermented smoothie was significantly higher than that of the control and smoothies fermented with W64 or LW64 + 75.
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Affiliation(s)
- Millicent G Managa
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Stephen A Akinola
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Cyrielle Garcia
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria, South Africa
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Corte-Real J, Archaimbault A, Schleeh T, Cocco E, Herrmann M, Guignard C, Hausman JF, Iken M, Legay S. Handling wine pomace: The importance of drying to preserve phenolic profile and antioxidant capacity for product valorization. J Food Sci 2021; 86:892-900. [PMID: 33590481 DOI: 10.1111/1750-3841.15652] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 01/11/2021] [Accepted: 01/22/2021] [Indexed: 11/26/2022]
Abstract
Four different wine grape pomaces (GP) (Vitis vinifera) varieties, Auxerrois, Pinot Blanc, Gamay and Pinot Noir, and obtained from white, rosé or red wine vinification, were considered for possible valorization in food supplement industry. Stabilization of GP by drying is paramount prior to further processing in the valorization chain, as GP might suffer spoilage over time. The objectives of this work were therefore to: evaluate the effect of microbiological spoilage and drying on the polyphenol profile and antioxidant capacity of GP; define a drying procedure by comparing kinetics of freeze-drying (FD) and vacuum oven (VO) (at 60 °C and 40 °C). Microbiological spoilage led to significant losses (P < 0.01) of antioxidant capacity (40% to 87%) and total phenolic content (70% to 90%), while drying had no significant effect. FD and VO at 60 °C drying kinetics exhibited similar drying curves, and a dry weight (DW) plateau was reached by 48 hr. In contrast VO at 40 °C required 170 hr to reach similar DW values, pointing out the importance of temperature when opting for VO technology. Antioxidant capacity of GP extracts did not differ between drying methods. Interestingly, GPs from white and rosé wines (AUX, PB, and GAM) had up to 3.5 times higher content (P < 0.001) of total polyphenols compared to PN, obtained from red wine. These results reinforce the importance of drying of GP as a pretreatment, which otherwise could result in significant product degradation. Additionally, we propose white and rosé GP as more interesting sources for valorization, with higher phenolic content, compared to red wine GP.
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Affiliation(s)
- Joana Corte-Real
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | | | - Thomas Schleeh
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Emmanuelle Cocco
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Markus Herrmann
- PM-International AG, 15 Wäistroos, Schengen, L-5445, Luxembourg
| | - Cédric Guignard
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Jean-François Hausman
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
| | - Marcus Iken
- PM-International AG, 15 Wäistroos, Schengen, L-5445, Luxembourg
| | - Sylvain Legay
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5 rue Bommel, Z.A.E. Robert Steichen, Hautcharage, L-4940, Luxembourg
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25
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Zhang S, Hu C, Guo Y, Wang X, Meng Y. Polyphenols in fermented apple juice: Beneficial effects on human health. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104294] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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26
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Protective Effect of Prunus mume Fermented with Mixed Lactic Acid Bacteria in Dextran Sodium Sulfate-Induced Colitis. Foods 2020; 10:foods10010058. [PMID: 33383792 PMCID: PMC7823353 DOI: 10.3390/foods10010058] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/18/2020] [Accepted: 12/26/2020] [Indexed: 02/07/2023] Open
Abstract
The fruit of Prunus mume (PM) is widely cultivated in East Asia, and it has been used as a folk medication for gastrointestinal disorders, e.g., diarrhea, stomach ache and ulceration. In this study, the pectinase-treated PM juice (PJ) was fermented with Lactobacillus strains containing fundamental organic acids and free amino acids. The PJ fermented with Lactobacillus plantarum and L. casei (FP) was investigated for its protective effect in dextran sodium sulfate (DSS)-induced colitis mice model. The administration of FP reduced lipid peroxidation and histopathological colitis symptoms, e.g., shortening of the colon length, depletion of mucin, epithelial injury and ulceration, in colonic tissues. The FP-supplemented group showed the alleviation of pro-inflammatory cytokines. Compared with the DSS control group, the supplementation of FP significantly reduced the levels of serum interferon-γ (IFN-γ), interleukin (IL)-1β, IL-6, IL-12 and IL-17 as well as colonic tumor necrosis factor-α, IFN-γ, IL-12 and IL-17. Furthermore, the DSS-induced TUNEL-positive area was significantly reduced by the FP supplementation. These results show that the supplementation of FP fermented with mixed lactic acid bacteria, L. plantarum and L. casei, elucidated the protective effect in DSS-induced colitis mice. Hence, this study suggests that FP can be utilized as a natural therapeutic agent for colitis and intestinal inflammation.
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27
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Ng ZX, Than MJY, Yong PH. Peperomia pellucida (L.) Kunth herbal tea: Effect of fermentation and drying methods on the consumer acceptance, antioxidant and anti-inflammatory activities. Food Chem 2020; 344:128738. [PMID: 33280962 DOI: 10.1016/j.foodchem.2020.128738] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to compare the effect of fermentation and drying on the organoleptic characteristic, total phenolic content, antioxidant and anti-inflammatory activities of Peperomia pellucida (L.) Kunth tea with commercial Camellia sinensis tea. The phenolic content, antioxidant and anti-inflammatory activities in P. pellucida were significantly (p < 0.05) lower than C. sinensis, irrespective of the fermentation and drying methods. Although fermentation decreased the total phenolics, flavonoids and antioxidant activity in both P. pellucida and C. sinensis teas, the anti-inflammatory potential of P. pellucida was significantly (p < 0.05) improved. Principle component analysis revealed that fermentation and drying methods contributed to respective 42.3% and 27.2% of activity variation in P. pellucida. The browning index was positively correlated with fermentation index (r = 0.670, p < 0.05) of leaves samples. Overall, unfermented and fermented P. pellucida leaves were best dried with microwaving and freeze drying, respectively for optimal antioxidant and anti-inflammatory activities with favorable consumer's acceptance.
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Affiliation(s)
- Zhi Xiang Ng
- School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Selangor, Malaysia.
| | - Michelle Jing Yu Than
- School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Selangor, Malaysia.
| | - Phaik Har Yong
- School of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University, Selangor, Malaysia.
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Niccolai A, Bažec K, Rodolfi L, Biondi N, Zlatić E, Jamnik P, Tredici MR. Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages. Front Microbiol 2020; 11:560684. [PMID: 33193143 PMCID: PMC7649261 DOI: 10.3389/fmicb.2020.560684] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 10/06/2020] [Indexed: 12/31/2022] Open
Abstract
The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL–1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L–1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L–1, respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.
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Affiliation(s)
- Alberto Niccolai
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Kaja Bažec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy.,Fotosintetica & Microbiologica S.r.l., Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Emil Zlatić
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Polona Jamnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Mario R Tredici
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
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29
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Oktaviani L, Astuti DI, Rosmiati M, Abduh MY. Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity. Heliyon 2020; 6:e04462. [PMID: 32743093 PMCID: PMC7387815 DOI: 10.1016/j.heliyon.2020.e04462] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/08/2020] [Accepted: 07/10/2020] [Indexed: 11/17/2022] Open
Abstract
Coffee pulp which is a by-product of coffee production contains considerable amounts of phenolic compounds that can be valorised to produce cascara as an antioxidant beverage. The fermentation and drying conditions of the coffee pulp have a great influence on the bioactive compounds in the cascara. This study aimed to investigate the effect of natural fermentation with simultaneous aeration on the phenolic content and antioxidant activity of cascara. A systematic study was carried out using a response surface methodology with a face-centered central composite design to determine the effect of fermentation time (0-8 h) and temperature (27-37 °C) on the number of bacteria in the coffee pulp after natural fermentation with simultaneous aeration (an air flowrate of 4 m/s) as well as phenolic content and antioxidant activity of cascara. The experimental dataset was modelled with an empirical model using multi-variable non-linear regression. A good agreement between model and experimental data was obtained. At the optimum conditions (4.2 h, 31.8 °C), the phenolic content was 6.72% whereas the antioxidant activity was 27.6%. Indigenous lactic acid bacteria were also isolated from the coffee pulp and determined as Leuconostoc pseudomesenteroides. The isolated bacteria can be used as a starter for controlled fermentation of coffee pulp as it increased the antioxidant activity up to 15% higher than the antioxidant activity of cascara obtained at the optimum conditions for natural fermentation with simultaneous aeration and 30% higher from the fresh coffee pulp.
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Affiliation(s)
- Lina Oktaviani
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha 10, 40132 Bandung, Indonesia
| | - Dea Indriani Astuti
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha 10, 40132 Bandung, Indonesia
| | - Mia Rosmiati
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha 10, 40132 Bandung, Indonesia
| | - Muhammad Yusuf Abduh
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha 10, 40132 Bandung, Indonesia
- Center of Excellence for Nutraceuticals, Bioscience and Biotechnology Research Center, Institut Teknologi Bandung, Jalan Ganesha 10, 40132 Bandung, Indonesia
- Corresponding author.
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Valero-Cases E, Cerdá-Bernad D, Pastor JJ, Frutos MJ. Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits. Nutrients 2020; 12:E1666. [PMID: 32503276 PMCID: PMC7352914 DOI: 10.3390/nu12061666] [Citation(s) in RCA: 74] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 12/17/2022] Open
Abstract
In alignment with Hippocrates' aphorisms "Let food be your medicine and medicine be your food" and "All diseases begin in the gut", recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106-107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.
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Affiliation(s)
- Estefanía Valero-Cases
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
| | - Débora Cerdá-Bernad
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
| | | | - María-José Frutos
- Research Group on Quality and Safety, Food Technology Department, Miguel Hernández University, 03312 Orihuela, Spain; (E.V.-C.); (D.C.-B.)
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31
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Michalak M, Kubik-Komar A, Waśko A, Polak-Berecka M. Starter culture for curly kale juice fermentation selected using principal component analysis. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100602] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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32
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Tannin-Tolerant and Extracellular Tannase Producing Bacillus Isolated from Traditional Fermented Tea Leaves and Their Probiotic Functional Properties. Foods 2020; 9:foods9040490. [PMID: 32295023 PMCID: PMC7230891 DOI: 10.3390/foods9040490] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 04/07/2020] [Accepted: 04/10/2020] [Indexed: 12/20/2022] Open
Abstract
A total of 117 Bacillus strains were isolated from Miang, a culture relevant fermented tea of northern Thailand. These strains were collected from 16 sampling sites in north Thailand. In this collection 95 isolates were tannin-tolerant Bacillus capable of growth on nutrient agar supplemented with 0.5% (w/v) total tannins from tea leaves extract (TE). The strains were also positive for pectinase, xylanase and amylase activity, while 91 and 86 isolates were positive for cellulase and β-mannanase, respectively. Only 21 isolates producing extracellular tannase were selected for further characterization. Identification by 16S rRNA gene sequence analysis revealed that more than 50% (11 of 21 isolates) were Bacillustequilensis, whereas the remaining were B. siamensis (3), B. megaterium (3), B. aryabhattai (3) and B. toyonensis (1). B. tequilensis K34.2 produced the highest extracellular tannase activity of 0.60 U/mL after cultivation at 37 °C for 48 h. In addition, all 21 isolates were resistant to 0.3% (w/v) bile salt, sensitive to gentamicin, erythromycin, vancomycin and kanamycin and also tolerant to acidic condition. Cell hydrophobicity varied from 9.4 to 80.4% and neutralized culture supernatants of some Bacillus isolates showed bacteriocin producing potentiality against Samonella enterica serovar Typhimurium TISTR 292. All tested probiotic properties indicated that B. tequilensis K19.3, B. tequilensis K34.2 and B. siamensis K19.1 had high probiotic potential. This is the first report describing tannin-tolerant Bacillus and their extracellular tannase producing capability in Miang, a traditional fermented tea of Thailand.
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33
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Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103866] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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34
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Lee CW, Lee DY. Metabolomic Investigation on Fermentation Products of Achyranthes japonica Nakai by Lactobacillus plantarum. J Microbiol Biotechnol 2020; 30:378-381. [PMID: 31838797 PMCID: PMC9728298 DOI: 10.4014/jmb.1910.10057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermentation has recently re-emerged as an approach for improved functionality of food products in addition to the traditional roles such as shelf life, taste, and texture. Here, we report dynamic changes in the metabolite profiles of Achyranthes japonica Nakai by Lactobacillus plantarum fermentation, primarily, the significant increases in representative functional ingredients, 20-hydroxyecdysone and 25S-inokosterone. Additionally, untargeted metabolite profiling showed 58% of metabolites underwent significant alteration. The most dynamic change was observed in cellobiose, which showed a 56-fold increase. Others were sugar alcohols and amino acids, while lyxitol and erythritol that were among the most dynamically down-regulated.
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Affiliation(s)
- Chang-Wan Lee
- Department of Bio and Fermentation Convergence Technology, BK2 PLUS Program, Kookmin University, Seoul 02707, Republic of Korea,Bio R&D Center, SK Bioland Co., Ltd., Ansan 15407, Republic of Korea
| | - Do Yup Lee
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea,Corresponding author Phone: +82-2-880-4850 Fax: +82-2-873-5095 E-mail:
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35
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Plant-polyphenols based second-generation synbiotics: Emerging concepts, challenges, and opportunities. Nutrition 2020; 77:110785. [PMID: 32283341 DOI: 10.1016/j.nut.2020.110785] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 02/09/2020] [Accepted: 02/09/2020] [Indexed: 02/06/2023]
Abstract
There is a growing interest in identifying alternatives to traditional oligosaccharide-based prebiotic agents owing to their undesirable attributes, such as a lack of microbial growth specificity and limited inherent bioactivity. In addition, a novel concept of second-generation synbiotic agents is currently emerging, which argues that prebiotic agents could be best defined on the basis of their physiological effects or functional capacities in the host rather than their specific microbial targets. Plant polyphenols are rapidly emerging as suitable prebiotic and synbiotic candidates that may fulfil these criteria. As we begin to understand the intricate interrelationship between dietary polyphenols and the gut microbiome, a functional synergy can be observed that suggests the appropriateness of the amalgamation of polyphenols and probiotic agents to develop second-generation synbiotic agents. In the present review, we study evidence pertaining to the prebiotic and synbiotic attributes of polyphenols, as well as their relationship with probiotic bacteria, and discuss their efficacy, suitability, and strategies to develop second-generation synbiotic agents. We provide a perspective that polyphenol-based synbiotic agents are fundamentally superior to the traditional carbohydrate-based synbiotic agents and could therefore offer health benefits of both polyphenols and probiotic agents in a synergistic manner.
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36
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Fang X, Du M, Liu T, Fang Q, Liao Z, Zhong Q, Chen J, Meng X, Zhou S, Wang J. Changes in the Biotransformation of Green Tea Catechins Induced by Different Carbon and Nitrogen Sources in Aspergillus niger RAF106. Front Microbiol 2019; 10:2521. [PMID: 31736934 PMCID: PMC6839139 DOI: 10.3389/fmicb.2019.02521] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 10/18/2019] [Indexed: 01/08/2023] Open
Abstract
Biotransformation of green tea catechins mediated by microbes and/or enzymes could increase their bioavailability and improve their health benefits, but the regulatory mechanism remains unclear. Here, Aspergillus niger RAF106 isolated from Pu-erh tea was proved to be capable of degrading gradually ester-catechins into non-ester-catechins with higher bioavailability and gallic acid (GA) in aqueous solution only containing green tea catechins, and the products displayed similar radical-scavenging activity in vitro with the control. Meanwhile, the degradation was mediated by inducible enzymes as the extracellular form, and tannase might be an important enzyme among the extracellular enzymes. Moreover, it was found for the first time that the biotransformation was accelerated significantly by the addition of different nitrogen sources (i.e., yeast extract, peptone, NaNO3, and NH4Cl) and lactose through stimulating the hyphal growth and the tannase activities but was inhibited by glucose effect. Furthermore, nitrogen sources continued to promote the degradation of GA and/or non-ester-catechins by up-regulating the transcriptional expression of two dioxygenases and 10 monooxygenases. Besides, the addition of different nutrient sources except yeast extract did not alter the radical-scavenging activity of green tea catechins during the whole fermentation. These results provide a global insight into the roles of A. niger RAF106 and different nutrient sources in mediating the biotransformation of green tea catechins and modifying the radical-scavenging activity of biotransformed catechins.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | - Jie Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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37
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Oksuz T, Tacer-Caba Z, Nilufer-Erdil D, Boyacioglu D. Changes in bioavailability of sour cherry ( Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices. Journal of Food Science and Technology 2019; 56:4177-4188. [PMID: 31477989 PMCID: PMC6706502 DOI: 10.1007/s13197-019-03888-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 05/28/2019] [Accepted: 06/20/2019] [Indexed: 12/18/2022]
Abstract
In this study, it is aimed to understand the changes in sour cherry phytochemicals when their co-digestions are simulated in dairy model systems comprising skim milk, non-fat-yoghurt, probiotic yoghurt or cream. These co-digestions were analyzed for their total phenolic and anthocyanin contents, total antioxidant activity (TAA) in addition to phenolic and anthocyanin profiles, individually. Sour cherry phenolics were stable during gastric conditions (120%); 54% lost in pancreatic digestion and being available (59%) in serum available fraction (IN). Anthocyanins were lost both in gastric (30%) and pancreatic digestions (16%), being only little available (0.6%) in IN. Soymilk had inhibitory effects on TAA. Dairy food matrix components evaluated were found to have distinct effects on the measured bioavailability of individual sour cherry phenolics. This study might aid both consumers and industry on selecting the food matrices to aiding increase in bioavailability.
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Affiliation(s)
- Tugba Oksuz
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Zeynep Tacer-Caba
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland
| | - Dilara Nilufer-Erdil
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Dilek Boyacioglu
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
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38
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Cao Z, Pan H, Li S, Shi C, Wang S, Wang F, Ye P, Jia J, Ge C, Lin Q, Zhao Z. In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De'ang Pickled Tea. Probiotics Antimicrob Proteins 2019; 11:103-112. [PMID: 29446057 DOI: 10.1007/s12602-018-9395-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
This study aimed to investigate the probiotic potential of lactic acid bacteria (LAB) strains isolated from De'ang pickled tea, a traditional food consumed by the De'ang nationality of Yunnan, China. Twenty-six LAB strains isolated from De'ang pickled tea were subjected to identification based on 16S rRNA gene sequence analysis. Twenty-four belonged to Lactobacillus plantarum, one belonged to Enterococcus casseliflavus, and one belonged to Lactobacillus acidophilus. Eighteen out of 26 LAB strains which showed a higher capability to tolerate simulated gastrointestinal juices were chosen to further evaluate their probiotic properties. Varied adhesive abilities and auto-aggregative capacities of selected LAB strains were dependent on species and even strains. All tested LAB strains were resistant to kanamycin, streptomycin, gentamycin, and vancomycin and sensitive to tetracycline and chloramphenicol. Ten out of the 18 strains are resistant to ampicillin, and the remaining strains are sensitive to ampicillin; 4 out of the 18 strains showed resistance to erythromycin. Compared to reference strain Lactobacillus rhamnosus strain GG, these LAB strains had a greater or comparative antimicrobial activity against Salmonella typhimurium or Escherichia coli. In contrast, eight out of the 18 strains suppressed growth of Shigella flexneri. Two L. plantarum strains, ST and STDA10, not only exhibited good probiotic properties but also showed a good ability of scavenging DPPH and ABTS+. This study suggests that L. plantarum ST and STDA10 could be used as potential probiotics applied in functional foods.
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Affiliation(s)
- Zhenhui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Hongbin Pan
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Shijun Li
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Chongying Shi
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Sifan Wang
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Fuyi Wang
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Pengfei Ye
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Junjing Jia
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Changrong Ge
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.,Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China
| | - Qiuye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Heilongtan, North Suburb, Kunming, 650201, People's Republic of China.
| | - Zhiyong Zhao
- Yunnan Animal Science and Veterinary Institute, Jindian, Kunming, 650224, People's Republic of China.
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39
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Gao H, Wen JJ, Hu JL, Nie QX, Chen HH, Nie SP, Xiong T, Xie MY. Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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40
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Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients 2019; 11:nu11020213. [PMID: 30678152 PMCID: PMC6412669 DOI: 10.3390/nu11020213] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 01/08/2019] [Accepted: 01/16/2019] [Indexed: 12/28/2022] Open
Abstract
Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Methods: The growth ability of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus was studied in cherry juice. Profiling of sugars, organic acids and volatile compounds was performed by GC-MS (Gas Chromatography-Mass Spectrometry), while the phenolic fraction was characterized using UHPLC (Ultra High Performance Liquid Chromatography) equipped with a linear ion trap-mass spectrometer. Results: Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in L. rhamnosus and L. paracasei (dairy strains) fermented juices. Phenolics were extensively metabolized: caffeic acid was converted into dihydrocaffeic acid, p-coumaric acid into 4-ethylphenol and phenyllactic acid was produced. Conclusion: Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (L. rhamnosus and L. paracasei). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with L. plantarum).
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41
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Zhao D, Simon JE, Wu Q. A critical review on grape polyphenols for neuroprotection: Strategies to enhance bioefficacy. Crit Rev Food Sci Nutr 2019; 60:597-625. [PMID: 30614258 DOI: 10.1080/10408398.2018.1546668] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The aging of populations worldwide is driving greater demands for dietary polyphenols which have been recognized as promising prophylactic and/or therapeutic agents in the context of neurodegeneration, and are ubiquitously present in plant-based diets. In particular, grape-derived products encompass a wide array of phenolic compounds purported with multiple health benefits including neuroprotective efficacy. Despite the increasing preclinical and clinical evidence demonstrating high potential of grape polyphenol (GPP)-rich botanicals in preventing and attenuating diverse neurodegenerative disorders, the limited bioavailability of GPPs, especially in the brain, generates questions as to their applications and effectiveness in neuroprotection. To address this issue, significant research efforts have been made to enhance oral bioavailability of GPPs via application of novel strategies. This review highlights some critical issues related to the bioavailability and neuroprotective efficacy of GPPs and GPP-rich botanicals. The representative bioavailability-enhancing strategies are critically reviewed to provide practical solutions for augmenting the bioefficacy of GPP-rich botanicals. Synergistic applications of encapsulation techniques (for physiochemical protection and bypassing xenobiotic metabolism) and dietary intervention strategies involving modulation of gut microbiota (for generating more bioavailable phenolic metabolites) appear promising, and may substantially enhance the bioefficacy, especially the neuroprotective efficacy, of orally consumed GPPs.
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Affiliation(s)
- Danyue Zhao
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA
| | - James E Simon
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA
| | - Qingli Wu
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA
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42
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Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917. Molecules 2018; 24:molecules24010051. [PMID: 30586844 PMCID: PMC6337214 DOI: 10.3390/molecules24010051] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 12/18/2018] [Accepted: 12/20/2018] [Indexed: 01/02/2023] Open
Abstract
The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.
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43
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Du X, Myracle AD. Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion. Food Funct 2018; 9:2998-3007. [PMID: 29774337 DOI: 10.1039/c8fo00250a] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The prevalence of diabetes reached 415 million worldwide in 2015. Polyphenol-rich food intake can benefit the glycemic control for individuals with diabetes. Fermentation may increase the bioavailability of polyphenols, which is generally low. Aronia (Aronia melanocarpa) is a polyphenol-rich berry that is native to North America. Proanthocyanins and anthocyanins are the major phenolic compounds in aronia. In this study, aronia kefir was made by fermenting cow's milk with added aronia juice. The changes in bioaccessible polyphenols of aronia kefir during digestion were assessed using an in vitro model. The impact of fermentation on the potential bioactivity of aronia polyphenols was evaluated. Results showed that the bioaccessible polyphenols in aronia kefir were elevated during digestion and the antioxidant capacity increased (IC50 of DPPH scavenging decreased from 24.07 mg kefir per mL to 8.97 mg kefir per mL). Digested aronia kefir had less bioaccessible anthocyanins (cyanidin-3-galactoside, cyanidin-3-arabinoside and cyanidin-3-xyloside) but similar antioxidant capacity and stronger inhibitory activity on α-glucosidase (IC50: 152.53 mg kefir per mL) compared to the non-fermented control (IC50: 484.93 mg kefir per mL). These results indicate that fermentation may produce metabolites with higher antioxidant capacity and better α-glucosidase inhibitory activity. Utilizing aronia kefir in the diet is a good strategy to help control blood glucose levels without abdominal side effects. Fermentation may be an effective method to increase the bioavailability of dietary polyphenols in food. More studies about the effects of fermentation on polyphenol-rich food are needed to optimize the potential health-promoting properties.
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Affiliation(s)
- Xue Du
- 5735 Hitchner Hall, University of Maine, Orono, Maine, 04469-5735 USA.
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Yang K, Duley ML, Zhu J. Metabolomics Study Reveals Enhanced Inhibition and Metabolic Dysregulation in Escherichia coli Induced by Lactobacillus acidophilus-Fermented Black Tea Extract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1386-1393. [PMID: 29345909 DOI: 10.1021/acs.jafc.7b04752] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
This study examined the ability of Lactobacillus acidophilus (LA) to ferment black tea extract (BTE) and the enhancement of Escherichia coli cellular uptake of phenolic compounds when these bacteria were incubated with fermented BTE. The inhibitory effects of BTE to E. coli bacteria with and without fermentation were compared. Several intracellular phenolic compounds as well as metabolic profiles of E. coli with and without treatments were also determined using a high-performance liquid chromatography-tandem mass spectrometry-based approach. Our results showed that of three concentrations from the non-fermented BTE treatment, only the extract from the 25 mg/mL tea leaves solution could inhibit E. coli survival, while LA-fermented BTE extract from 5, 10, and 25 mg/mL tea leaves solutions all inhibited E. coli growth significantly. Intracellular concentrations of (+)-catechin-3-gallate/(-)-epicatechin-3-gallate and (+)-catechin/(-)-epicatechin were significantly higher when E. coli was treated with fermented BTE in comparison to non-fermented BTE. Scanning electron microscopy images indicated that the intracellular phenolic compounds inhibited E. coli growth by increasing endogenous oxidative stress. Metabolic profiles of E. coli were also investigated to understand their metabolic response when treated with BTE, and significant metabolic changes of E. coli were observed. Metabolic profile data were further analyzed using partial least squares discriminant analysis to distinguish the fermented BTE treatment group from the control group and the non-fermented BTE treatment group. The results indicated a large-scale E. coli metabolic dysregulation induced by the fermented BTE. Our findings showed that LA fermentation can be an efficient approach to enhance phenolic inhibition of bacterial cells through increased endogenous oxidative stress and dysregulated metabolic activities.
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Affiliation(s)
- Kundi Yang
- Department of Chemistry and Biochemistry and ‡Center for Advanced Microscopy and Imaging, Miami University , Oxford, Ohio 45056, United States
| | - Matthew L Duley
- Department of Chemistry and Biochemistry and ‡Center for Advanced Microscopy and Imaging, Miami University , Oxford, Ohio 45056, United States
| | - Jiangjiang Zhu
- Department of Chemistry and Biochemistry and ‡Center for Advanced Microscopy and Imaging, Miami University , Oxford, Ohio 45056, United States
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Kaškonienė V, Katilevičiūtė A, Kaškonas P, Maruška A. The impact of solid-state fermentation on bee pollen phenolic compounds and radical scavenging capacity. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0417-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Filannino P, Di Cagno R, Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Curr Opin Biotechnol 2018; 49:64-72. [DOI: 10.1016/j.copbio.2017.07.016] [Citation(s) in RCA: 161] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 07/13/2017] [Accepted: 07/19/2017] [Indexed: 11/29/2022]
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47
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int 2018; 104:86-99. [DOI: 10.1016/j.foodres.2017.09.031] [Citation(s) in RCA: 244] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 08/27/2017] [Accepted: 09/09/2017] [Indexed: 12/18/2022]
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48
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Wu T, Grootaert C, Voorspoels S, Jacobs G, Pitart J, Kamiloglu S, Possemiers S, Heinonen M, Kardum N, Glibetic M, Smagghe G, Raes K, Van Camp J. Aronia ( Aronia melanocarpa ) phenolics bioavailability in a combined in vitro digestion/Caco-2 cell model is structure and colon region dependent. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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49
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Cellular uptake and trans-enterocyte transport of phenolics bound to vinegar melanoidins. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.08.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
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50
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Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract. J Microbiol 2017; 55:720-729. [PMID: 28865074 DOI: 10.1007/s12275-017-7195-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 08/08/2017] [Accepted: 08/11/2017] [Indexed: 01/30/2023]
Abstract
The microbiota of lactic acid bacteria (LAB) in thirty-five samples of Miang, a traditional fermented tea leaf product, collected from twenty-two different regions of eight provinces in upper northern Thailand was revealed through the culture-dependent technique. A total of 311 presumptive LAB strains were isolated and subjected to clustering analysis based on repetitive genomic element-PCR (rep-PCR) fingerprinting profiles. The majority of the strains belonged to the Lactobacillus genera with an overwhelming predominance of the Lb. plantarum group. Further studies of species-specific PCR showed that 201 of 252 isolates in the Lb. plantarum group were Lb. plantarum which were thus considered as the predominant LAB in Miang, while the other 51 isolates belonged to Lb. pentosus. In contrast to Lb. plantarum, there is a lack of information on the tannase gene and the tea tannin-tolerant ability of Lb. pentosus. Of the 51 Lb. pentosus isolates, 33 were found to harbor the genes encoding tannase and shared 93-99% amino acid identity with tannase obtained from Lb. pentosus ATCC 8041T. Among 33 tannase gene-positive isolates, 23 isolates exhibited high tannin- tolerant capabilities when cultivated on de Man Rogosa and Sharpe agar-containing bromocresol purple (0.02 g/L, MRS-BCP) supplemented with 20% (v/v) crude tea extract, which corresponded to 2.5% (w/v) tannins. These Lb. pentosus isolates with high tannin-tolerant capacity are expected to be the high potential strains for functional tannase production involved in Miang fermentation as they will bring about certain benefits and could be used to improve the fermentation of tea products.
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