Nano study of antioxidant activities of fermented soy whey prepared with lactic acid bacteria and kefir

2012 ◽  
Vol 6 (2) ◽  
Author(s):  
M. Monajjemi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities

scholarly journals UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

2017 ◽  
Vol 82 (12) ◽  
pp. 2960-2967 ◽  
Author(s):  
Yulong Zhang ◽  
Ping Hu ◽  
Lijiao Lou ◽  
Jianlong Zhan ◽  
Min Fan ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Fermented Sausage

scholarly journals Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

2019 ◽  
Vol 7 (12) ◽  
pp. 709 ◽  
Author(s):  
Jihen Missaoui ◽  
Dalila Saidane ◽  
Ridha Mzoughi ◽  
Fabio Minervini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Fermented Food ◽  
Aleppo Pine ◽  
Fermented Foods ◽  
Probiotic Potential ◽  
Probiotic Lactic Acid Bacteria ◽  
Gastrointestinal Enzymes

Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential of lactic acid bacteria isolated from zgougou, a fermented matrix consisting of a watery mixture of Aleppo pine′s seeds. In vitro methods were used to characterize the safety, survival ability in typical conditions of the gastrointestinal tract, and adherence capacity to surfaces, antimicrobial, and antioxidant activities. Strains belonged to the Lactobacillus plantarum group and Enterococcus faecalis showed no DNase, hemolytic, and gelatinase activities. In addition, their susceptibility to most of the tested antibiotics, satisfied some of the safety prerequisites for their potential use as probiotics. All the strains tolerated low pH, gastrointestinal enzymes, and bile salts. They displayed a good antibacterial activity and antibiofilm formation against 10 reference bacterial pathogens, especially when used as a cell-free supernatant. Furthermore, the lactic acid bacteria (LAB) strains inhibited the growth of Aspergillus flavus and Aspergillus carbonarius. Finally, they had good antioxidant activity, although depending on the strain. Overall, the results of this work highlight that zgougou represents an important reservoir of potentially probiotic LAB. Obviously, future studies should be addressed to confirm the health benefits of the LAB strains.

scholarly journals Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

2016 ◽  
Vol 62 (7) ◽  
pp. 550-561 ◽  
Author(s):  
Amandine Fessard ◽  
Emmanuel Bourdon ◽  
Bertrand Payet ◽  
Fabienne Remize
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
16S Rrna Gene Sequencing ◽  
Ldl Oxidation ◽  
Lactobacillus Species ◽  
Rrna Gene ◽  
Pineapple Juice ◽  
Functional Quality ◽  
Leuconostoc Pseudomesenteroides

From 6 samples of tropically grown fruits and leaves, 10 lactic acid bacteria belonging Leuconostoc, Weissella, and Lactobacillus species were isolated and identified by 16S rRNA gene sequencing and (GTG)5 fingerprinting. Acidification kinetics determined from BHI broth cultures showed genus-related patterns. In particular, Weissella cibaria appeared to act as a potent acidifier. Tolerance of isolates to acid, oxidative, or salt stress was highly variable and strain dependent. Isolate S14 (Leuconostoc pseudomesenteroides) growth was not affected by the presence of 0.05% H2O2, while Lactobacillus spp. isolates (S17 and S29) were the most tolerant to pH 4.5. The growth of 4 isolates, S5 (Leuconostoc mesenteroides), S14 and S10 (Leuconostoc pseudomesenteroides), and S27 (W. cibaria), was not affected by 5% NaCl. Nutritional beneficial properties were examined through measurement of antioxidant activities of short-term fermented pineapple juice, such as LDL oxidation and polyphenol content, and through exopolysaccharide formation from sucrose. Two isolates, S14 and S27, increased the antioxidant capacity of pineapple juice. The robust capacity of W. cibaria and of Leuconostoc pseudomesenteroides for vegetable lactic fermentation aimed to ameliorate food nutritional and functional quality was highlighted.

scholarly journals Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

2015 ◽  
Vol 67 (4) ◽  
pp. 1313-1321 ◽  
Author(s):  
Reyhan Irkin ◽  
Serap Dogan ◽  
Nurcan Degirmencioglu ◽  
Mehmet Diken ◽  
Metin Guldas
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Lactobacillus Delbrueckii ◽  
Total Phenolic ◽  
Citrus Fruits ◽  
Fruit Samples

In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry). The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495) were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P?0.05). Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.

scholarly journals Tailoring the Functional Potential of Red Beet Purées by Inoculation with Lactic Acid Bacteria and Drying

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1611
Author(s):  
Gabriel-Dănuț Mocanu ◽  
Ana Cosmina Chirilă ◽  
Aida Mihaela Vasile ◽  
Doina Georgeta Andronoiu ◽  
Oana-Viorela Nistor ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Viability ◽  
Beta Vulgaris ◽  
Antioxidant Activities ◽  
Dry Weight ◽  
Total Phenolic ◽  
Drying Methods ◽  
Infrared Drying

This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.

scholarly journals Lactic Acid Bacteria With Antioxidant Activities Alleviating Oxidized Oil Induced Hepatic Injury in Mice

2018 ◽  
Vol 9 ◽  
Author(s):  
Xiangna Lin ◽  
Yongjun Xia ◽  
Guangqiang Wang ◽  
Yijin Yang ◽  
Zhiqiang Xiong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Hepatic Injury ◽  
Antioxidant Activities ◽  
Oxidized Oil
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