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Kamonsuwan K, Balmori V, Marnpae M, Chusak C, Thilavech T, Charoensiddhi S, Smid S, Adisakwattana S. Black Goji Berry ( Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption. Antioxidants (Basel) 2024; 13:740. [PMID: 38929180 PMCID: PMC11200685 DOI: 10.3390/antiox13060740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 06/14/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
With the global increase in hyperglycemia and hyperlipidemia, there is an urgent need to explore dietary interventions targeting the inhibition of dipeptidyl peptidase-IV (DPP-IV) and lipid digestion and absorption. This study investigated how Lactobacillus rhamnosus GG (LGG) affects various aspects of black goji berry (BGB) (Lycium ruthenicum Murr.) juice, including changes in physicochemical and functional properties, as well as microbiological and sensory attributes. Throughout the fermentation process with 2.5-10% (w/v) BGB, significantly improved probiotic viability, lactic acid production, and decreased sugar content. While total flavonoids increase, anthocyanins decrease, with no discernible change in antioxidant activities. Metabolite profiling reveals elevated phenolic compounds post-fermentation. Regarding the inhibition of lipid digestion and absorption, fermented BGB exhibits improved bile acid binding, and disrupted cholesterol micellization by approximately threefold compared to non-fermented BGB, while also increasing pancreatic lipase inhibitory activity. Furthermore, a decrease in cholesterol uptake was observed in Caco-2 cells treated with fermented BGB (0.5 mg/mL), with a maximum reduction of 16.94%. Fermented BGB also shows more potent DPP-IV inhibition. Sensory attributes are significantly improved in fermented BGB samples. These findings highlight the potential of BGB as a bioactive resource and a promising non-dairy carrier for LGG, enhancing its anti-hyperglycemic and anti-hyperlipidemic properties.
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Affiliation(s)
- Kritmongkhon Kamonsuwan
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
| | - Vernabelle Balmori
- Department of Food Science and Technology, Southern Leyte State University, Sogod 6606, Philippines;
| | - Marisa Marnpae
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Charoonsri Chusak
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
| | - Thavaree Thilavech
- Department of Food Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand;
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
| | - Scott Smid
- Discipline of Pharmacology, School of Biomedicine, Faculty of Health and Medical Sciences, The University of Adelaide, Adelaide 5000, SA, Australia;
| | - Sirichai Adisakwattana
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand; (K.K.); (C.C.)
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Noguera NH, Noguera DCLH, Machado APDF, Reguengo LM, Nascimento RDPD. Emerging berries from the Brazilian Amazon and Atlantic Forest biomes: new sources of bioactive compounds with potential health benefits. Food Funct 2024; 15:5752-5784. [PMID: 38753200 DOI: 10.1039/d4fo00182f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Brazil has a broad geographic biodiversity spread across its six different biomes. However, it has been suffering from the abusive exploitation of its resources, which poses a threat to the local fauna and flora. The Amazon and Atlantic Forest, for example, are birthplaces to rare and edible native species, such as bacaba (Oenocarpus bacaba, Arecaceae) and camu-camu (Myrciaria dubia, Myrtaceae), and cereja-do-Rio Grande (Eugenia involucrata, Myrtaceae) and grumixama (Eugenia brasiliensis, Myrtaceae), respectively. These plants produce fruits which are sources of macro and micronutrients, including sugars, dietary fibers, vitamins, minerals, and/or lipids. Nutritionally, their consumption have the ability to reach partially or totally the daily recommendations for adults of some nutrients. More recently, these fruits have also been exposed as interesting sources of minor bioactive compounds, such as carotenoids, terpenes, and/or polyphenols, the latter which include anthocyanins, phenolic acids, and tannins. Particularly, bacaba stands out for being a rich source of polyunsaturated fatty acids (around 22%, dry weight) and dietary fibers (6.5-21%, dry weight); camu-camu has very high contents of vitamin C (up to 5000 mg per 100 g of pulp, dry basis); and cereja-do-Rio-Grande and grumixama are abundant sources of anthocyanins. Although they are still underexplored, several in vitro and in vivo studies with different parts of the fruits, including the peel, seed, and pulp, indicate their health potential through anti-oxidative, anti-obesity, antihyperglycemic, antidyslipidemic, antimicrobial, and/or anticancer effects. All things considered, the focus of this research was to highlight the bioactive potential and health impact of native fruits from the Amazon and Atlantic Forest biomes.
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Affiliation(s)
- Nathan Hargreaves Noguera
- Universidade Estadual de Campinas, Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil
| | - Dyana Carla Lima Hargreaves Noguera
- Universidade Estadual de Campinas, Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil
| | - Ana Paula da Fonseca Machado
- Universidade Federal da Grande Dourados, Faculdade de Engenharia, 79804-970, Dourados, Mato Grosso do Sul, Brazil
| | - Livia Mateus Reguengo
- Universidade Estadual de Campinas, Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil.
| | - Roberto de Paula do Nascimento
- Universidade Estadual de Campinas, Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, 13083-862, Campinas, São Paulo, Brazil.
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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Demir H, Aydemir LY, Özel MŞ, Koca E, Şimşek Aslanoğlu M. Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity. J Food Sci 2023; 88:4079-4096. [PMID: 37589296 DOI: 10.1111/1750-3841.16729] [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: 03/23/2023] [Revised: 07/07/2023] [Accepted: 07/16/2023] [Indexed: 08/18/2023]
Abstract
The purpose of this study was to evaluate the addition of plant-based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno-functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP- or CPP-added OYs were found to be comparable to the control with respect to post-acidification and viscosity, (ii) syneresis was more evident in PNP-added OYs than in CPP-added ones, (iii) total color change of 1% CPP-added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP-added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α-glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts' antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product. PRACTICAL APPLICATION: Plant-based (PB) yogurts have a growing consumer demand. The low-protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein-added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.
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Affiliation(s)
- Hande Demir
- Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
| | - Muhammed Şefik Özel
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
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5
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Modulatory effects of Lactiplantibacillus plantarum on chronic metabolic diseases. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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6
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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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García-Chacón J, Marín-Loaiza JC, Osorio C. Camu Camu ( Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties-A Review. ACS OMEGA 2023; 8:5169-5183. [PMID: 36816657 PMCID: PMC9933082 DOI: 10.1021/acsomega.2c07245] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 01/26/2023] [Indexed: 06/18/2023]
Abstract
Amazonian Camu camu fruit (Myrciaria dubia (Kunth) McVaugh) has been called a "superfruit" due to its high levels of bioactive and antioxidant compounds such as polyphenols, carotenoids, and vitamin C. The biofunctional properties of camu camu fruit (including pulp, peel, and seeds) have been well established through several in vitro and in vivo studies. Several reports confirmed the nutritious and biofunctional value of camu camu extracts or its food-derived products, exhibiting antioxidant, antihyperglycemic, antihypertensive, and antiobesity activity, contributing to quality life improvement. Other studies showed antimicrobial, anti-inflammatory, antiproliferative, antihepatotoxic, antihemolytic, antimutagenic, and cell rejuvenation bioactivities. This Review summarizes the bioactive profile of camu camu fruit through the understanding of some physiological modulation processes and its contribution to the Amazon bioeconomy under the development of biofunctional food ingredients exhibiting health benefits.
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Affiliation(s)
| | | | - Coralia Osorio
- Departamento
de Química, Universidad Nacional
de Colombia, AA 14490 Bogotá, Colombia
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García-Chacón J, Tello E, Coy-Barrera E, Peterson DG, Osorio C. Mono- n-butyl Malate-Derived Compounds from Camu-camu ( Myrciaria dubia) Malic Acid: The Alkyl-Dependent Antihyperglycemic-Related Activity. ACS OMEGA 2022; 7:39335-39346. [PMID: 36340106 PMCID: PMC9631754 DOI: 10.1021/acsomega.2c05551] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Accepted: 10/07/2022] [Indexed: 06/16/2023]
Abstract
Malic acid derivatives from camu-camu (Myrciaria dubia) fruit exhibited a strong in vitro inhibitory activity toward pancreatic α-amylase and α-glucosidase enzymes. During a bioguided chromatographic fractionation process of the whole fruit (pulp and peelings) polar extract, isomers (S)-4-butoxy-2-hydroxy-4-oxobutanoic acid (1) and (S)-4-butoxy-3-hydroxy-4-oxobutanoic acid (2) (84:16) were isolated and identified as a potent inhibitor of α-amylase (IC50= 11.69 ± 1.75 μg/mL) and α-glucosidase (IC50 = 102.69 ± 4.16 μg/mL). The chemical structures were confirmed by HPLC-ESIMS and 1H and 13C NMR (one- and two-dimensional) analyses. The structure-based virtual screening demonstrated that the aliphatic moiety plays a significant role in the binding mode of the test alkyl malate esters. Compound 1 exhibited the best interaction profile to bind both enzymes, having key structural features to form relevant contacts by involving adequate enzyme-ligand complex stabilization and compactness over time.
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Affiliation(s)
| | - Edisson Tello
- Department
of Food Science and Technology, Parker Food Science & Technology
Building, The Ohio State University, 2015 Fyffe Rd., The Ohio State University, Columbus, Ohio43210, United States
| | - Ericsson Coy-Barrera
- Bioorganic
Chemistry Laboratory, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada, Campus Nueva Granada, Cajicá250247, Colombia
| | - Devin G. Peterson
- Department
of Food Science and Technology, Parker Food Science & Technology
Building, The Ohio State University, 2015 Fyffe Rd., The Ohio State University, Columbus, Ohio43210, United States
| | - Coralia Osorio
- Departamento
de Química, Universidad Nacional
de Colombia, AA 14490Bogotá, Colombia
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Cunha-Santos ECE, Rodrigues-Silva C, da Silveira TFF, Godoy HT. Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:340-344. [PMID: 35902483 DOI: 10.1007/s11130-022-00985-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 05/30/2022] [Accepted: 06/07/2022] [Indexed: 06/15/2023]
Abstract
Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their health-promoting effects. However, these compounds have been poorly investigated in the different parts of the camu-camu fruit (pulp, peel, and seeds). This study aimed to optimize the solvent composition for extraction of phenolic compounds from pulp, peels, and seeds of camu-camu through a simplex-centroid mixture design. Then, the profile of phenolic compounds in samples of camu-camu pulp, peels, and seeds from different regions in Brazil and South America was determined by UPLC-ESI-MS/MS. Aqueous ethanol (80%, v/v) yielded the highest extraction for the pulp and peel, while aqueous methanol (50%, v/v) was selected for the seed. Camu-camu parts had p-coumaric acid, catechin, epicatechin, luteolin, rutin, and quercetin, with catechin as the major compound in the pulp, peels, and seeds of all the evaluated samples. The peel showed lower concentrations of these compounds compared with the pulp and the seed; the content of phenolic compounds also differed according to the geographic region. These results broaden the knowledge on phytochemical extraction and composition of camu-camu pulp, peel, and seed and may guide future applications of their extracts in the food industry.
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Affiliation(s)
- Elenice Carla Emidio Cunha-Santos
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil
| | - Caio Rodrigues-Silva
- Institute of Chemistry, Department of Analytical Chemistry, University of Campinas, 13083-970, Campinas, SP, Brazil
| | - Tayse Ferreira Ferreira da Silveira
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil.
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil
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10
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The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods. Foods 2022; 11:foods11172549. [PMID: 36076735 PMCID: PMC9455256 DOI: 10.3390/foods11172549] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/12/2022] [Accepted: 08/18/2022] [Indexed: 11/17/2022] Open
Abstract
Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great potential in reducing the risk of CVD. Lb. plantarum is a kind of lactic acid bacteria (LAB) widely distributed in fermented food and the human intestinal tract, some strains of which have important effects on human health and the potential to be developed into probiotics. In this review, we summarize the mechanism of potential probiotic strains of Lb. plantarum against CVD. It could regulate the body’s metabolism at the molecular, cellular, and population levels, thereby lowering blood glucose and blood lipids, regulating blood pressure, and ultimately reducing the incidence of CVD. Furthermore, since Lb. plantarum is widely utilized in food industry, we highlight some of the most important new developments in fermented food for combating CVD; providing an insight into these fermented foods can assist scientists in improving the quality of these foods as well as alleviating patients’ CVD symptoms. We hope that in the future functional foods fermented by Lb. plantarum can be developed and incorporated into the daily diet to assist medication in alleviating CVD to some extent, and maintaining good health.
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Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8070314] [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
Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central composite design with 20 treatments was applied to evaluate the effect of the ethanol concentration, time, and temperature on the production of phenolic compounds and antioxidant activity of the extracts. The statistical analysis showed that the optimal conditions to produce extracts with high phenolic content and antioxidant activity were: 62 °C, 30 min and 58% ethanol. We obtained 866.26 mg gallic acid equivalents (GAE)/g d.m in total phenolic content and for antioxidant activity expressed as percentage inhibition, 80.06 ± 1.02% for ABTS and 63.53 ± 2.02% for DPPH, respectively. The bioactive compound profile in the extracts was identified and quantified using ultra-high performance liquid chromatography (UHPLC), this method showed the presence of rosmarinic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, quercetin-3 glucoside, rutine, quercetin, kaempherol-3 glucoside and gallic acid, demonstrating the great potential of these by-products to obtain components that can benefit the consumer’s health.
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12
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Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.03.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wang X, Wang Y, Han M, Liang J, Zhang M, Bai X, Yue T, Gao Z. Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice. Food Res Int 2022; 155:110998. [DOI: 10.1016/j.foodres.2022.110998] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 01/07/2022] [Accepted: 01/17/2022] [Indexed: 01/11/2023]
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Santos IL, Miranda LCF, da Cruz Rodrigues AM, da Silva LHM, Amante ER. Camu-camu [Myrciaria dubia (HBK) McVaugh]: A review of properties and proposals of products for integral valorization of raw material. Food Chem 2022; 372:131290. [PMID: 34818735 DOI: 10.1016/j.foodchem.2021.131290] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 09/06/2021] [Accepted: 09/29/2021] [Indexed: 12/17/2022]
Abstract
This review aims to evaluate the production and processing chain of camu-camu (Myrciaria dubia), giving suggestions to maximize the valorization of raw materials, demonstrating new product possibilities from processing to distribution and highlighting the suggested contributions. It is clear that despite the camu-camu pulp has important properties, a large part of its raw material, considered waste (around 50%) and formed by important bioactive compounds, can give rise to new products, such as bioactive extracts to be used by pharmaceutical, chemical and food industries, ingredients for bakery products, dairy and several others sectors, which constitutes opportunities, in addition to contributing to the reduction of agro-industrial waste and the preservation of the environment.
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Affiliation(s)
- Ivone Lima Santos
- Universidade Federal do Pará (UFPA), Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) [Graduate Program in Science and Food Technology], Belém, Pará, Brazil
| | - Laiane Cristina Freire Miranda
- Universidade Federal do Pará (UFPA), Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) [Graduate Program in Science and Food Technology], Belém, Pará, Brazil
| | - Antonio Manoel da Cruz Rodrigues
- Universidade Federal do Pará (UFPA), Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) [Graduate Program in Science and Food Technology], Belém, Pará, Brazil
| | - Luiza Helena Meller da Silva
- Universidade Federal do Pará (UFPA), Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) [Graduate Program in Science and Food Technology], Belém, Pará, Brazil
| | - Edna Regina Amante
- Universidade Federal de Santa Catarina, Food Science and Technology Department, Florianópolis, Santa Catarina, Brazil.
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15
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Banwo K, Sanni A, Sarkar D, Ale O, Shetty K. Phenolics-Linked Antioxidant and Anti-hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits in vitro. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.660831] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Phenolics- enriched plant food sources are excellent dietary and therapeutic targets to combat the increasing prevalence of diet and lifestyle-influenced non-communicable chronic diseases (NCDs), such as type 2 diabetes (T2D). Among plant sources, edible flowers rich in health protective phenolic compounds provide novel opportunities as ingredient and nutraceutical sources. Roselle (Hibiscus sabdariffa Linn.) is a popular edible flower and consumed as part of traditional cuisines and processed foods in several countries of Asia and Africa. Red calyces of Roselle are rich in phenolic compounds, which potentially have high antioxidant and anti-hyperglycemic properties. Therefore, there is merit in screening of dried Roselle calyces as sources for functional food ingredients or nutraceuticals to counter chronic oxidative stress and chronic hyperglycemia using in vitro assays. This has led to this study to investigate and compare phenolic compounds associated antioxidant and anti-hyperglycemic functions of different organic solvent-extracted fractions of dried Roselle calyces using rapid in vitro assays-based screening strategy. Total soluble phenolic content, profile of phenolic compounds, free radical scavenging assay-based total antioxidant activity, and anti-hyperglycemic function linked α-amylase and α-glucosidase inhibitory activities of four different organic solvents (chloroform, hexane, ethyl acetate, and initial crude extraction in 100% methanol) extracted fractions of calyces of Roselle were determined using in vitro assays. Studies indicated high phenolic-linked antioxidant and anti-hyperglycemic relevant properties in red Roselle calyces, specifically in ethyl acetate and methanol solvent-based extracted fractions. Major phenolic compounds in extracted fractions of Roselle calyces were chlorogenic acid, caffeic acid, gallic acid, catechin, rutin, benzoic acid, and cinnamic acid. Additionally, moderate α-amylase (30–92%) and very high α-glucosidase (81–98%) inhibitory activities were confirmed in undiluted samples of organic solvent-extracted fractions of Roselle calyces in the in vitro assays. Taken together these in vitro screening results indicated that calyces of Roselle are excellent sources of health protective phenolic compounds with high antioxidant and anti-hyperglycemic functions and organic solvent (ethyl acetate and methanol) extracted fractions of this edible flower can be strategically utilized to design functional food ingredients and nutraceuticals.
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16
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Kittibunchakul S, Yuthaworawit N, Whanmek K, Suttisansanee U, Santivarangkna C. Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104710] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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17
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In vitro and in vivo antihypertensive and antioxidant activities of fermented roots of Allium hookeri. CHINESE HERBAL MEDICINES 2021; 13:541-548. [PMID: 36119359 PMCID: PMC9476819 DOI: 10.1016/j.chmed.2021.08.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 06/30/2021] [Accepted: 07/12/2021] [Indexed: 12/11/2022] Open
Abstract
Objective To evaluate antihypertensive and antioxidant activities of Allium hookeri root (AHR) fermented with Lactobacillus plantarum, Leuconostoc mesenteroides, and Weissella cibaria. Methods The novel fermented AHR products using L. plantarum, L. mesenteroides, and W. cibaria were developed and ACE inhibitory activity, DPPH radical scavenging activity, hydroxyl radical scavenging activity, superoxide anion radical scavenging activity, total phenolic content, and total thiosulfinate content were determined. The antihypertensive and antioxidant effects of fermented AHR were further investigated in spontaneously hypertensive rats (SHRs). Results Administration of fermented AHR to SHRs had an attenuating effect on both diastolic and systolic blood pressure. The SHRs treated with fermented AHR showed lower plasma ACE activity and higher plasma NO levels. Furthermore, fermented AHR administration led to parallel improvements in plasma oxidative stress biomarkers in SHRs. Conclusion Our results highlight the potential usefulness of fermented AHR for the prevention of hypertension.
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18
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Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1020026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The bioprocessing strategy is an effective approach to improve bioavailability and stability of bioactive compounds for designing functional foods and ingredients. In this study, food barley was bio-transformed to improve functional bioactives by sprouting, coupled with beneficial lactic acid bacteria (LAB)-based fermentation. Dairy Kefir culture with mixed beneficial LAB strains was targeted to ferment aqueous slurries of sprouted hulless food barley flour (unpigmented, purple, and black barley) for 72 h, and modulation of phenolic-linked antioxidant and anti-hyperglycemic functionalities were evaluated using in vitro assay models. The biochemical parameters analyzed were total soluble phenolic (TSP) content, profile of phenolic compounds, total antioxidant activity, and anti-hyperglycemic property-relevant α-amylase and α-glucosidase enzyme inhibitory activities. Furthermore, human gut health benefits of relevant properties of fermented slurries of barley flour were also evaluated based on growth of Kefir culture and subsequent determination of anti-bacterial potential against pathogenic human ulcer causing bacteria Helicobacter pylori. Kefir culture-mediated fermentation of 48-h sprouted barley flours improved the TSP content and associated antioxidant and anti-hyperglycemic functionalities. Additionally, anti-bacterial potential against H. pylori and sustaining active growth of viable LAB cells above the minimum level required for probiotic activity were also observed in fermented food barley flour slurries.
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19
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Pucel N, Sarkar D, Labbe RG, Khanongnuch C, Shetty K. Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.703672] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Blackberry and pear are rich in human health protective phenolic bioactives with high antioxidant activity. These fruits are relevant dietary targets to counter chronic oxidative stress-linked diseases, such as type 2 diabetes (T2D). Due to high perishability, the human health relevant bioactive qualities of such fruits deteriorate during postharvest storage and processing. By improving stability and bioavailability of nutritionally relevant phenolic bioactives during post-harvest stages, effective integration of blackberry and pear as dietary support strategies can be targeted for T2D benefits. Solutions to bioactive quality loss of fruits can be achieved by advancing bioprocessing strategy integrating compatible fruit synergy and beneficial lactic acid bacteria (LAB) based fermentation. This approach was targeted to enhance high levels of phenolic bioactive-linked health quality of blackberry (Rubus spp.) integrated with pear (Pyrus communis) at a ratio of 30:70, which was optimized previously based on potential synergistic effects. The aim of this study was to recruit beneficial LAB such as Lactobacillus helveticus and Bifidobacterium longum to bioprocess previously optimized blackberry: pear synergies to improve phenolic bioactive-linked T2D benefits. Essential health-targeted food quality during bioprocessing was assessed based on total soluble phenolic content, phenolic compound profile, total antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase enzyme inhibitory, and anti-hypertensive relevant angiotensin-I-converting enzyme (ACE) inhibitory activities using in vitro assay models. Additionally, potential inhibitory activity of fermented fruit extracts against pathogenic Helicobacter pylori, the common bacterial ulcer pathogen was also investigated. Overall, improvement in the retention and stability of phenolic bioactive content in 30:70 blackberry: pear combination, as well as in 100% juice of both fruit extracts were observed following fermentation. Furthermore, enhanced antioxidant activity, anti-hyperglycemic property relevant α-glucosidase, and anti-hypertensive property relevant ACE enzyme inhibitory activities were also observed in fermented extracts of 30:70 blackberry: pear synergy. Among the substrates only fermentation of 100% blackberry with LAB resulted in inhibitory activity against H. pylori. These results provide the biochemical rationale to develop blackberry: pear fruit synergy and beneficial LAB-based fermentation to improve T2D relevant health benefits while also potentially improving keeping quality.
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Gustaw K, Niedźwiedź I, Rachwał K, Polak-Berecka M. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods. Foods 2021; 10:foods10071603. [PMID: 34359473 PMCID: PMC8304663 DOI: 10.3390/foods10071603] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 06/24/2021] [Accepted: 07/08/2021] [Indexed: 12/12/2022] Open
Abstract
Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.
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21
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Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111651] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Hashemi SMB, Jafarpour D, Jouki M. Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition. Food Chem 2021; 365:130501. [PMID: 34247050 DOI: 10.1016/j.foodchem.2021.130501] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/21/2021] [Accepted: 06/26/2021] [Indexed: 02/06/2023]
Abstract
The purpose of the current study was to evaluate the antimicrobial activity of Lactobacillus acidophilus PTCC 1643 and Lactobacillus fermentum PTCC 1744 against Shigella flexneri PTCC 1865 in fermented peach juice, as well as the anti-adhesion ability on epithelial Caco-2 cells. Moreover, the biological activities of peach juice were examined. We found that the studied Lactobacillus strains effectively inhibited the growth of S. flexneri during the peach juice fermentation. In addition, L. acidophilus revealed more anti-adhesion ability than L. fermentum. The inhibition of the Maillard reaction increased from 4.10% to 36.70% and 33.00% in L. acidophilus and L. fermentum treatments, respectively. Additionally, the ferrous reducing power, superoxide anion antiradical and anti-inflammatory activities of the beverage augmented during the fermentation period. These findings may be helpful for inhibition of foodborne pathogens by Lactobacillus strains and production of fruit-based fermented beverages with high functional and nutritional value.
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Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and Technology, Faculty of Agriculture, Fasa Branch, Islamic Azad University, Fasa, Iran.
| | - Mohammad Jouki
- Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
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23
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Gharehyakheh S. Gamma aminobutyric acid (GABA) production using
Lactobacillus
sp.
Makhdzir Naser‐1
(GQ451633) in the cherry‐kefir beverage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15521] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Sepideh Gharehyakheh
- Department of Food Science and Technology College of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran
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24
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Borgonovi TF, Casarotti SN, Penna ALB. Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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25
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Sarkar D, Christopher A, Shetty K. Phenolic Bioactives From Plant-Based Foods for Glycemic Control. Front Endocrinol (Lausanne) 2021; 12:727503. [PMID: 35116002 PMCID: PMC8805174 DOI: 10.3389/fendo.2021.727503] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 12/21/2021] [Indexed: 12/19/2022] Open
Abstract
Plant-based foods containing phenolic bioactives have human health protective functions relevant for combating diet and lifestyle-influenced chronic diseases, including type 2 diabetes (T2D). The molecular structural features of dietary phenolic bioactives allow antioxidant functions relevant for countering chronic oxidative stress-induced metabolic breakdown commonly associated with T2D. In addition to antioxidant properties, phenolic bioactives of diverse plant foods have therapeutic functional activities such as improving insulin sensitivity, reducing hepatic glucose output, inhibiting activity of key carbohydrate digestive enzymes, and modulating absorption of glucose in the bloodstream, thereby subsequently improving post-prandial glycemic control. These therapeutic functional properties have direct implications and benefits in the dietary management of T2D. Therefore, plant-based foods that are rich in phenolic bioactives are excellent dietary sources of therapeutic targets to improve overall glycemic control by managing chronic hyperglycemia and chronic oxidative stress, which are major contributing factors to T2D pathogenesis. However, in studies with diverse array of plant-based foods, concentration and composition of phenolic bioactives and their glycemic control relevant bioactivity can vary widely between different plant species, plant parts, and among different varieties/genotypes due to the different environmental and growing conditions, post-harvest storage, and food processing steps. This has allowed advances in innovative strategies to screen and optimize whole and processed plant derived foods and their ingredients based on their phenolic bioactive linked antioxidant and anti-hyperglycemic properties for their effective integration into T2D focused dietary solutions. In this review, different pre-harvest and post-harvest strategies and factors that influence phenolic bioactive-linked antioxidant and anti-hyperglycemic properties in diverse plant derived foods and derivation of extracts with therapeutic potential are highlighted and discussed. Additionally, novel bioprocessing strategies to enhance bioavailability and bioactivity of phenolics in plant-derived foods targeting optimum glycemic control and associated T2D therapeutic benefits are also advanced.
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26
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Alves Magro AE, de Castro RJS. Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101753] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Degrain A, Manhivi V, Remize F, Garcia C, Sivakumar D. Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade. Microorganisms 2020; 8:microorganisms8091324. [PMID: 32872680 PMCID: PMC7564239 DOI: 10.3390/microorganisms8091324] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/20/2020] [Accepted: 08/23/2020] [Indexed: 02/07/2023] Open
Abstract
This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.
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Affiliation(s)
- Alexandre Degrain
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
| | - Vimbainashe Manhivi
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
- Correspondence: ; Tel.: +27-012-382-5303
| | - Cyrielle Garcia
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d’Avignon, 97490 Sainte Clotilde, France;
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa; (A.D.); (V.M.); (D.S.)
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28
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Yang C, Zhao F, Hou Q, Wang J, Li M, Sun Z. PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions. J Dairy Sci 2019; 103:1238-1249. [PMID: 31864732 DOI: 10.3168/jds.2019-17496] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 10/28/2019] [Indexed: 01/22/2023]
Abstract
Cheese is a fermented dairy product that is popular for its unique flavor and nutritional value. Recent studies have shown that microorganisms in cheese play an important role in the fermentation process and determine the quality of the cheese. We collected 12 cheese samples from different regions and studied the composition of their bacterial communities using PacBio small-molecule real-time sequencing (Pacific Biosciences, Menlo Park, CA). Our data revealed 144 bacterial genera (including Lactobacillus, Streptococcus, Lactococcus, and Staphylococcus) and 217 bacterial species (including Lactococcus lactis, Streptococcus thermophilus, Staphylococcus equorum, and Streptococcus uberis). We investigated the flavor quality of the cheese samples using an electronic nose system and we found differences in flavor-quality indices among samples from different regions. We found a clustering tendency based on flavor quality using principal component analysis. We found correlations between lactic acid bacteria and the flavor quality of the cheese samples. Biodegradation and metabolism of xenobiotics, and lipid-metabolism-related pathways, were predicted to contribute to differences in cheese flavor using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt). This preliminary study explored the bacterial communities in cheeses collected from different regions and their potential genome functions from the perspective of flavor quality.
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Affiliation(s)
- Chengcong Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P. R. China
| | - Feiyan Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P. R. China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P. R. China
| | - Jiao Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P. R. China
| | - Min Li
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P. R. China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P. R. China.
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29
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Magro AEA, Silva LC, Rasera GB, de Castro RJS. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials. BIORESOUR BIOPROCESS 2019. [DOI: 10.1186/s40643-019-0273-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities.
Methods
This work reported the effects of solid-state fermentation (SSF) performed using strains of Aspergillus oryzae and Aspergillus niger on the antioxidant (DPPH, ABTS and FRAP) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase activities) potential of lentils.
Results
The results showed that the profiles of the biological activities of the extracts obtained from the fermented samples varied greatly with respect to both the microorganism involved and the fermentation time. The extracts obtained from the fermented lentils by A. oryzae after 72 h and by A. niger after 48 h using the FRAP assay showed the most remarkable changes in the antioxidant activity, increasing by 107 and 81%, respectively, compared to the nonfermented lentils. The lentil extracts produced by fermentation with A. niger after 48 h were able to inhibit the α-glucosidase activity by up to 90%, while a maximal inhibition of amylase (~ 75%) was achieved by the lentil extract obtained after 24 h of fermentation with A. oryzae. The content of the total phenolic compounds (TPCs) and the identification of them in lentil extracts correlated well with the improvement of the biological activities.
Conclusion
These results suggested that SSF was feasible to obtain extracts of fermented lentils with improved antioxidant and antidiabetic properties. Additionally, these results indicated that the proper choice of microorganism is crucial to direct the process for the production of compounds with specific biological activities.
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30
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Beneficial lactic acid bacteria based bioprocessing of cashew apple juice for targeting antioxidant nutraceutical inhibitors as relevant antidotes to type 2 diabetes. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.05.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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31
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Sivamaruthi BS, Kesika P, Prasanth MI, Chaiyasut C. A Mini Review on Antidiabetic Properties of Fermented Foods. Nutrients 2018; 10:E1973. [PMID: 30551623 PMCID: PMC6316541 DOI: 10.3390/nu10121973] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Revised: 11/29/2018] [Accepted: 12/06/2018] [Indexed: 12/25/2022] Open
Abstract
In general, fermented foods (FFs) are considered as functional foods. Since the awareness about the health benefits of FFs has increased, the consumption of FF also improved significantly in recent decades. Diabetes is one of the leading threats of the health span of an individual. The present manuscript details the general methods of the production of FFs, and the results of various studies (in vitro, in vivo, and clinical studies) on the antidiabetic properties of FFs. The fermentation method and the active microbes involved in the process play a crucial role in the functional properties of FFs. Several in vitro and in vivo studies have been reported on the health-promoting properties of FFs, such as anti-inflammation, anticancer, antioxidant properties, improved cognitive function and gastrointestinal health, and the reduced presence of metabolic disorders. The studies on the functional properties of FFs by randomized controlled clinical trials using human volunteers are very limited for several reasons, including ethical reasons, safety concerns, approval from the government, etc. Several scientific teams are working on the development of complementary and alternative medicines to improve the treatment strategies for hyperglycemia.
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Affiliation(s)
- Bhagavathi Sundaram Sivamaruthi
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Periyanaina Kesika
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
| | - Mani Iyer Prasanth
- Age-Related Inflammation and Degeneration Research Unit, Department of Clinical Chemistry, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand.
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32
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Koh W, Uthumporn U, Rosma A, Yuen K. Fermented pumpkin-based beverage inhibits key enzymes of carbohydrate digesting and extenuates postprandial hyperglycemia in type-2 diabetic rats. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.4.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- W.Y. Koh
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang. Malaysia
| | - U. Uthumporn
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang. Malaysia
| | - A. Rosma
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang. Malaysia
| | - K.H. Yuen
- Discipline of Pharmacology, School of Pharmaceutical Sciences, Universiti Sains Malaysia, 11800 Minden, Penang. Malaysia
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