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Samtiya M, Badgujar PC, Chandratre GA, Aluko RE, Kumar A, Bhushan B, Dhewa T. Effect of selective fermentation on nutritional parameters and techno-functional characteristics of fermented millet-based probiotic dairy product. Food Chem X 2024; 22:101483. [PMID: 38840723 PMCID: PMC11152665 DOI: 10.1016/j.fochx.2024.101483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 05/14/2024] [Accepted: 05/15/2024] [Indexed: 06/07/2024] Open
Abstract
The primary goal of this study was to assess the effect of selective fermentation on the nutritional and techno-functional characteristics of fermented millet-skim milk-based product. The product was made with HHB-311 biofortified pearl millet (PM) flour, skim milk powder, and isolated cultures (either alone or in combination) of Limosilactobacillus fermentum MS005 (LF) and Lactobacillus rhamnosus GG 347 (LGG). To optimize fermentation time, time intervals 8, 16, and 24 h were explored, while the temperature was kept 37 °C. Results of protein digestibility showed that LF (16 h) and LGG (24 h) fermented samples had significantly higher (P < 0.05) protein digestibility of 90.75 ± 1.6% and 93.76 ± 3.4%, respectively, than that of control (62.60 ± 2.6%). Further, 16 h fermentation with LF showed enhanced iron (39%) and zinc (14%) bioavailability. The results suggested that LF with 16 h fermentation is most suitable for making millet-based fermented products with superior techno-functional attributes and micronutrient bioavailability.
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Affiliation(s)
- Mrinal Samtiya
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131 028, India
| | - Gauri A. Chandratre
- Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana 125001, India
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Ashwani Kumar
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
| | - Bharat Bhushan
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131 028, India
- Department of Food Science, Technology and Processing, School of Health Sciences, Amity University Punjab, Mohali, Punjab-140306, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana 123 031, India
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Zhao D, Li MH, Pan T, Guo J, Li J, Shi C, Wang N, Huang H, Wang C, Yang G. Preventive and Therapeutic Potential of Streptococcus cristatus CA119 in Experimental Periodontitis in Rats. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10254-y. [PMID: 38607584 DOI: 10.1007/s12602-024-10254-y] [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] [Accepted: 04/03/2024] [Indexed: 04/13/2024]
Abstract
Periodontitis is an inflammatory condition of the oral cavity caused by a mixed infection of various bacteria, which not only severely affects the alveolar bone and connective tissues but also displays potential correlations with distal intestinal inflammation. In this study, we aimed to elucidate the therapeutic effects of Streptococcus cristatus CA119 on experimental periodontitis in rats and its impact on intestinal morphology. The results demonstrate that CA119 is capable of colonizing the oral cavity and exerting antagonistic effects on Porphyromonas gingivalis and Fusobacterium nucleatum, thus leading to a significant reduction in the oral pathogen load. Following CA119 intervention, there was a significant alleviation of weight loss in rats induced by periodontitis (P < 0.001). CA119 also regulated the expression of IL-6 (P < 0.05), IL-1β (P < 0.001), IL-18 (P < 0.001), COX-2 (P < 0.001), iNOS (P < 0.001), and MCP-1 (P < 0.01) in the gingival tissue. Additionally, CA119 reduced oxidative stress levels in rats and enhanced their antioxidant capacity. Microcomputed tomography (micro-CT) and histological analysis revealed that CA119 significantly reduced alveolar bone loss and reversed the downregulation of OPG/RANKL (P < 0.001). Furthermore, CA119 exhibited a significant protective effect against intestinal inflammation induced by periodontal disease and improved the colonic morphology in rats. In conclusion, this study demonstrates the role of CA119 as a potential oral probiotic in the prevention and treatment of experimental periodontitis, underscoring the potential of probiotics as a complementary approach to traditional periodontal care.
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Affiliation(s)
- Dongyu Zhao
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Ming-Han Li
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Tianxu Pan
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Jialin Guo
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Junyi Li
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Chunwei Shi
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Nan Wang
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Haibin Huang
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Chunfeng Wang
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China.
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China.
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China.
| | - Guilian Yang
- College of Veterinary Medicine, Jilin Agricultural University, Changchun, China.
- Jilin Provincial Engineering Research Center of Animal Probiotics, Jilin Provincial Key Laboratory of Animal Microecology and Healthy Breeding, Jilin Agricultural University, Changchun, China.
- Engineering Research Center of Microecological Vaccines (Drugs) for Major Animal Diseases, Ministry of Education, Jilin Agricultural University, Changchun, China.
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Sachadyn-Król M, Budziak-Wieczorek I, Jackowska I. The Visibility of Changes in the Antioxidant Compound Profiles of Strawberry and Raspberry Fruits Subjected to Different Storage Conditions Using ATR-FTIR and Chemometrics. Antioxidants (Basel) 2023; 12:1719. [PMID: 37760022 PMCID: PMC10525253 DOI: 10.3390/antiox12091719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/30/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Strawberry cultivars Portola and Enduro, as well as raspberry cultivars Enrosadira and Kwazi, were evaluated for their antioxidant potential after treatment with gaseous ozone and different refrigeration storage conditions. Their antioxidant capacity was investigated with ABTS and DPPH methods, and the chemical composition was determined by measuring the total phenolic (TPC) and flavonoid (TFC) compounds. The classification of different samples of berry puree was influenced significantly by both the cultivars and the refrigeration storage method. Moreover, FTIR spectroscopy coupled with chemometrics was used as an alternative technique to conventional methods to determine the chemical composition of strawberries and raspberries. The chemometric discrimination of samples was achieved using principal component analysis (PCA), hierarchical clustering analysis (HCA) and linear discriminant analysis (LDA) modelling procedures performed on the FTIR preprocessed spectral data for the fingerprint region (1800-500 cm-1). The fingerprint range between 1500 and 500 cm-1, corresponding to deformation vibrations from polysaccharides, pectin and organic acid content, had a significant impact on the grouping of samples. The results obtained by PCA-LDA scores revealed a clear separation between four classes of samples and demonstrated a high overall classification rate of 97.5% in differentiating between the raspberry and strawberry cultivars.
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Affiliation(s)
| | - Iwona Budziak-Wieczorek
- Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland; (M.S.-K.); (I.J.)
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Tang Z, Wang Q, Zhao Z, Shen N, Qin Y, Lin W, Xiao Y, Yuan M, Chen H, Chen H, Bu T, Li Q, Huang L. Evaluation of fermentation properties, antioxidant capacity in vitro and in vivo, and metabolic profile of a fermented beverage made from apple and cantaloupe. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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5
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Tang Z, Zhao Z, Chen S, Lin W, Wang Q, Shen N, Qin Y, Xiao Y, Chen H, Chen H, Bu T, Li Q, Yao H, Yuan M. Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans. Front Nutr 2023; 9:1052818. [PMID: 36704792 PMCID: PMC9872153 DOI: 10.3389/fnut.2022.1052818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Accepted: 12/19/2022] [Indexed: 01/12/2023] Open
Abstract
The research on the development of dragon fruit and kiwi fruit through LAB-yeast compound fermentation is very limited, and there are few related fermentation products on the market. The purpose of this study was to evaluate the stability of the antioxidant capacity of fermented beverages (FB) through in vitro simulated digestion, to evaluate the changes in metabolites of juice after fermentation through untargeted metabolomics, and used Caenorhabditis elegans as a model to evaluate its anti-aging activity. The results showed that FB not only has good in vitro antioxidant activity, but also the total phenol content (TPC), total flavonoid content (TFC), ABTS scavenging ability, and hydroxyl radical scavenging ability of FB were significantly increased during gastric digestion and intestinal digestion. Metabolomics showed that the contents of phenols and flavonoids related to antioxidant increased after fermentation, and fermentation had a significant effect on organic acids and amino acids in FB. Finally, compared with the control group, although the original concentration of FB has a side-toxic effect on nematodes, the mean lifespan of C. elegans fed with 1.56% FB increased by 18.01%, SOD activity significantly increased by 96.16% and MDA content significantly decreased by 40.62%. FB has good antioxidant activity in vitro and in vivo, and the antioxidant activity is stable during the simulated digestion process.
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Affiliation(s)
- Zizhong Tang
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China,*Correspondence: Zizhong Tang,
| | - Zhiqiao Zhao
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Siyi Chen
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Wenjie Lin
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Qing Wang
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Nayu Shen
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Yihan Qin
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Yirong Xiao
- Sichuan Agricultural University Hospital, Sichuan Agricultural University, Ya’an, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Hui Chen
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China,Hui Chen,
| | - Tongliang Bu
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Qingfeng Li
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Huipeng Yao
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
| | - Ming Yuan
- College of Life Sciences, Sichuan Agricultural University, Ya’an, China
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Bebek Markovinović A, Putnik P, Bičanić P, Brdar D, Duralija B, Pavlić B, Milošević S, Rocchetti G, Lucini L, Bursać Kovačević D. A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010138. [PMID: 36615332 PMCID: PMC9822254 DOI: 10.3390/molecules28010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/10/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022]
Abstract
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Paula Bičanić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dora Brdar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Correspondence:
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Wu Y, Liu Y, Wu J, Ou K, Huang Q, Cao J, Duan T, Zhou L, Pan Y. Chemical profile and antioxidant activity of bidirectional metabolites from Tremella fuciformis and Acanthopanax trifoliatus as assessed using response surface methodology. Front Nutr 2022; 9:1035788. [DOI: 10.3389/fnut.2022.1035788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Accepted: 10/20/2022] [Indexed: 11/10/2022] Open
Abstract
This study aimed to establish a bidirectional fermentation system using Tremella fuciformis and Acanthopanax trifoliatus to promote the transformation and utilization of the synthesized antioxidant metabolites from fermentation supernatant. The effect of fermentation conditions on the total phenolic content was investigated using response surface methodology in terms of three factors, including temperature (22–28°C), pH (6–8), and inoculum size (2–8%, v/v). The optimized fermentation parameters were: 28°C, pH 8, and an inoculum size of 2%, which led to a maximum total phenolic content of 314.79 ± 6.89 μg/mL in the fermentation supernatant after 24 h culture. The content of total flavonoids and polysaccharides reached 78.65 ± 0.82 μg/mL and 9358.08 ± 122.96 μg/mL, respectively. In addition, ABTS+, DPPH⋅, and ⋅OH clearance rates reached 95.09, 88.85, and 85.36% at 24 h under optimized conditions, respectively. The content of total phenolics, flavonoids and polysaccharides in the optimized fermentation supernatant of T. fuciformis–Acanthopanax trifoliatus increased by 0.88 ± 0.04, 0.09 ± 0.02, and 33.84 ± 1.85 times that of aqueous extracts from A. trifoliatus, respectively. Simultaneously, 0.30 ± 0.00, 0.26 ± 0.01, and 1.19 ± 0.12 times increase of antioxidant activity against ABTS+, DPPH⋅, and ⋅OH clearance rates were observed, respectively. Additionally, the metabolite composition changes caused by fermentation were analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on untargeted metabolomics and the phytochemical profile of fermentation supernatant differentiated significantly based on unsupervised principal component analysis (PCA) during fermentation from 24 to 96 h. Furthermore, a significant increase in antioxidant phenolic and flavonoid compounds, such as ellagic acid, vanillin, luteolin, kaempferol, myricetin, isorhamnetin, and (+)-gallocatechin, was observed after fermentation. Thus, these results indicated that the fermentation broth of T. fuciformis and A. trifoliatus had significant antioxidant activity, and may have potential application for health products such as functional beverages, cosmetics, and pharmaceutical raw materials.
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The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness. Foods 2022; 11:foods11141997. [PMID: 35885240 PMCID: PMC9324555 DOI: 10.3390/foods11141997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.
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Xia R, Wang L, Zhou T, Zeng Y, Li X, Wu S, Huang X, Kang Y, Yin W. Pomegranate juice ameliorates pulmonary fibrosis by regulating inflammatory response and epithelial mesenchymal transformation. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
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Yoo J, Lee J, Zhang M, Mun D, Kang M, Yun B, Kim YA, Kim S, Oh S. Enhanced γ-aminobutyric acid and sialic acid in fermented deer antler
velvet and immune promoting effects. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 64:166-182. [PMID: 35174351 PMCID: PMC8819328 DOI: 10.5187/jast.2021.e132] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 11/30/2021] [Accepted: 11/30/2021] [Indexed: 11/20/2022]
Abstract
Deer antler velvet is widely used in traditional medicine for its anti-aging,
antioxidant, and immunity-enhancing effects. However, few studies have reported
on the discovery of probiotic strains for deer antler fermentation to increase
functional ingredient absorption. This study evaluated the ability of probiotic
lactic acid bacteria to enhance the concentrations of bioactive molecules (e.g.,
sialic acid and gamma-aminobutyric acid [GABA]) in extracts of deer antler
velvet. Seventeen strains of Lactobacillus spp. that were
isolated from kimchi and infant feces, including L. sakei,
L. rhamnosus, L. brevis, and L.
plantarum, and those that improved the life span of
Caenorhabditis elegans were selected for evaluation. Of the
17 strains, 2 (L. rhamnosus LFR20-004 and L.
sakei LFR20-007) were selected based on data showing that these
strains increased both the sialic acid and GABA contents of deer antler extract
after fermentation for 2 d and significantly improved the life span of
C. elegans. Co-fermentation with both strains further
increased the concentrations of sialic acid, GABA, and metabolites such as
short-chain fatty acids and amino acids. We evaluated the biological effects of
the fermented antler velvet (FAV) on the antibacterial immune response in
C. elegans by assessing worm survival after pathogen
infection. The survival of the C. elegans conditioned with FAV
for 24 h was significantly higher compared with that of the control worm group
fed only normal feed (non-pathogenic E. coli OP50) exposed to
E. coli O157:H7, Salmonella typhi, and
Listeria monocytogenes. To evaluate the protective effects
of FAV on immune response, cyclophosphamide (Cy), an immune-suppressing agent
was treated to in vitro and in vivo. We found
that FAV significantly restored viability of mice splenocytes and immune
promoting-related cytokines (interleukin [IL]-6, IL-10, inducible nitric oxide
synthase [iNOS], interferon [IFN]-γ, and tumor necrosis factor
[TNF]-α) were activated compared to non-fermented deer antlers. This
finding indicated the protective effect of FAV against Cy-induced cell death and
immunosuppressed mice. Taken together, our study suggests that immune-promoting
antler velvet can be produced through fermentation using L.
rhamnosus LFR20-004 and L. sakei LFR20-007.
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Affiliation(s)
- Jiseon Yoo
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Juyeon Lee
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Ming Zhang
- Department of Environment Science &
Biotechnology, Jeonju University, Jeonju 55069, Korea
| | - Daye Mun
- Department of Agricultural Biotechnology
and Research Institute of Agriculture and Life Science, Seoul National
University, Seoul 08826, Korea
| | - Minkyoung Kang
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Bohyun Yun
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
| | - Yong-An Kim
- Department of Animal Science, Chonbuk
National University, Jeonju 54896, Korea
| | - Sooah Kim
- Department of Environment Science &
Biotechnology, Jeonju University, Jeonju 55069, Korea
| | - Sangnam Oh
- Department of Functional Food and
Biotechnology, Jeonju University, Jeonju 55069 Korea
- Corresponding author: Sangnam Oh, Department of
Functional Food and Biotechnology, Jeonju University, Jeonju 55069 Korea. Tel:
+82-63-220-3109, E-mail:
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