Recent studies have shown that lotus (Nelumbo nucifera) leaf has various pharmacological effects. However, there have been no scientific investigations into these leaves as a fermented crude liquid. This study compared the in vitro antioxidant capacity of lotus leaf-fermented broth (LLFB) with that of 57°Brix sugar broth (SB) as a control over a period of 6 months based on 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, ferric ion reducing power, superoxide dismutase-like activity, tyrosinase inhibition and nitrite scavenging activity. The dominant species during fermentation process were Leuconostoc lactis and Saccharomyces cerevisiae for LLFB. A total of thirty-six metabolites such as alkaloids, fatty acids, organic acids, phenolics, sugar and sugar derivatives, ethyl esters and monoterpenoids differed between SB and LLFB using gas chromatography-mass spectrometry. Meanwhile, nine volatile compounds in LLFB contributed pleasant, slightly sweetish and fruity odour of condiment and sensory evaluation score of 4.06 AE 1.52 in the proportion of 1:9 LLFB/water.

Lactobacillus acidophilus n.v. Er2 317/402 strain Narine is known as a health beneficial functional probiotic culture and supplementary source of nutrition for newborns. In this study, in vitro antimicrobial activities of Narine-lyophilized (Narine-L), Narine-heat treated (Narine-HT), and Narine crude cell-free extract (Narine-CCFE) were evaluated against pathogen Cronobacter sakazakii (C. sakazakii) in agar as well as in a reconstituted powdered infant formula (RPIF) model. Inhibition zones of 30 mg Narine-L and Narine-HT were both 150 U, whereas inhibition zone of 30 mg Narine-CCFE was 200 U. Narine-L (1 g) and Narine-HT (1 g) were added to 10 mL of artificially contaminated RPIF, respectively, containing 100 μL of C. sakazakii (1.62×108 colony forming unit (CFU)/mL). After treatment with Narine-L and Narine-HT for 3 h and 6 h at 37℃, less than ≤107 CFU/mL of C. sakazakii was detected in RPIF. Without Narine-L and Narine-HT treatment, the population of C. sakazakii increased up to 5.36×109 CFU/mL after 6 h. Examination by transmission electron microscopy confirmed C. sakazakii cells were damaged by Narine-CCFE. Thus, employing Narine culture as a natural and safe bio-preservative may protect infants from C. sakazakii.

The goals of this study were to develop a new functional beverage and/or syrup from Nelumbo nucifera (lotus) root by fermentation utilizing brown sugar and to determine its various functional properties and nutritive components. Total phenolic and flavonoid contents significantly increased after 15 and 30 days of fermentation as compared to control (brown sugar broth only) and their amounts ranged from 41–521 µg gallic acid equivalents/mL to 31–63 µg quercetin equivalents/mL, respectively. Gas chromatography‐mass spectra analysis determined the presence of 2‐furanacetic acid, 4‐hydroxyphenyl ethanol, lyxofuranose, silane, morpholine, and cinnamic acid as major phenolic compounds in lotus root sugar syrup samples after 180 days of fermentation. All tested fermented lotus root sugar syrup samples showed highest functional activities in a time‐dependent manner, including inhibition of diphenylpicrylhydrazyl and nitrite radicals (at pH 1.2) as well as superoxide dismutase‐like activities (87.24 ± 2.89%, 99.51 ± 0.67% and 44.39 ± 1.96%, respectively). Syrup samples also inhibited tyrosinase enzyme activity in vitro by 49.79 ± 2.24% compared with control (15.13 ± 0.12%). These findings suggest that lotus root fermented sugar syrup could be a natural food supplement of bioactive components with potent antioxidant and antityrosinase effects. Practical Applications Plant‐based functional foods show enormous potential as human health supplements. Foods rich in polyphenolic compounds such as phenolics and flavonoids can act as scavengers of free radicals, thus protecting the human body from oxidative stress caused by reactive oxygen species. Lotus (Nelumbo nucifera) has been used in traditional medicine system as a health beneficial supplement. Fermentation has been shown to improve the nutritional and medicinal potentials of plants and/or vegetables for human use. This study confirmed fermentation of lotus root using brown sugar, resulting in the production of a fermented functional beverage with enhanced bioactivity. The fermented beverage rich in various nutritional components, including phenolic sand flavonoids, showed potent pharmacological effects such as antioxidant and antimelanogenesis activities, suggesting it might be considered as a good functional food supplement.

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