Abstract:The commercial flame retardant is an emerging contaminant (EC) commonly found in soils and sediments. A coupled UVphotolysis-biodegradation process was used to decompose decabromodiphenyl ether (BDE-209) in clay slurries. A novel bioslurry bioreactor (NBB) was employed in which BDE-209 degradation was maximized by the simultaneous application of LED UVA irradiation and biodegradation by a mixed bacterial culture. The rate of BDE-209 degradation decreased in the order: coupled UV photolysis-biodegradation (1.31… Show more
“…Polyphenolic and flavonoid compounds have well‐known beneficial properties to human health, such as α‐glucosidase inhibition, antioxidant activities, and anti‐inflammatory activity (Im et al., 2016; Kashchenko & Olennikov, 2020), which is mainly attributed to their chemical structures containing multiple hydroxyl substituents on an aromatic ring (Dulic et al., 2019). It is reported that microbial biodegradation may lead to the cleavage and hydroxylation of the aromatic ring (Chang et al., 2021), and some microorganisms could use substrates containing aromatic rings as nutrients (Ni et al., 2013; Vera‐Cabrera et al., 2013).…”
In this study, the walnut flowers were fermented using five different probiotics, including two Lactobacillus plantarum, one Lactobacillus bulgaricus, one Lactobacillus casei, and one Lactobacillus rhamnosus. The chemical compositions, antioxidant capacities, and α-glucosidase inhibitory abilities of walnut flowers during fermentation processes were evaluated. The results showed that all the active compounds and bioactivities of the walnut flowers were significantly decreased after 7 days of fermentation, whereas a short-term fermentation (1-3 days) enhanced their bioactivities.Compared to the unfermented sample, L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 53013) increased the ABTS (1.22 and 1.30 times higher) and DPPH radical scavenging activities (up to 1.23 and 1.04 times), respectively. L. plantarum (SWFU D16), L. plantarum (ATCC 8014), and L. rhamnosus (ATCC 53013) improved the ferric reducing antioxidant power which was 110.98%, 133.16%, and 104.76% of the unfermented sample. All five probiotics promoted the α-glucosidase inhibitory ability of walnut flowers (maximum 2.18-fold increase). Three phenolic acids and five flavonoids in the fermentation broth were identified by HPLC, where catechin, epicatechin, and catechin gallate were the dominant components. HPLC results demonstrated that these compounds were degraded and transformed in varying degrees under the effects of probiotics. Taken together, a short-term probiotic fermentation could change the active compounds of the walnut flowers and improve their bioactivities. L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 334) are suggested as suitable strains in producing the fermented walnut flowers. The research findings could further support the development and utilization of walnut flowers as a fermented functional food.
Practical applicationsWalnut flowers have been used as fermented food in southwestern China, but their active components and functional activities during fermentation processes are still unclear. This study found that different probiotic fermentation exerted a strong and varied influence on the chemical composition and biological activities of the walnut flowers. A short-term fermentation has significantly improved their antioxidant capacities and α-glucosidase inhibitory abilities, whereas the longer period of fermentation, caused a significant loss of both their active compounds and bioactivities. These
“…Polyphenolic and flavonoid compounds have well‐known beneficial properties to human health, such as α‐glucosidase inhibition, antioxidant activities, and anti‐inflammatory activity (Im et al., 2016; Kashchenko & Olennikov, 2020), which is mainly attributed to their chemical structures containing multiple hydroxyl substituents on an aromatic ring (Dulic et al., 2019). It is reported that microbial biodegradation may lead to the cleavage and hydroxylation of the aromatic ring (Chang et al., 2021), and some microorganisms could use substrates containing aromatic rings as nutrients (Ni et al., 2013; Vera‐Cabrera et al., 2013).…”
In this study, the walnut flowers were fermented using five different probiotics, including two Lactobacillus plantarum, one Lactobacillus bulgaricus, one Lactobacillus casei, and one Lactobacillus rhamnosus. The chemical compositions, antioxidant capacities, and α-glucosidase inhibitory abilities of walnut flowers during fermentation processes were evaluated. The results showed that all the active compounds and bioactivities of the walnut flowers were significantly decreased after 7 days of fermentation, whereas a short-term fermentation (1-3 days) enhanced their bioactivities.Compared to the unfermented sample, L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 53013) increased the ABTS (1.22 and 1.30 times higher) and DPPH radical scavenging activities (up to 1.23 and 1.04 times), respectively. L. plantarum (SWFU D16), L. plantarum (ATCC 8014), and L. rhamnosus (ATCC 53013) improved the ferric reducing antioxidant power which was 110.98%, 133.16%, and 104.76% of the unfermented sample. All five probiotics promoted the α-glucosidase inhibitory ability of walnut flowers (maximum 2.18-fold increase). Three phenolic acids and five flavonoids in the fermentation broth were identified by HPLC, where catechin, epicatechin, and catechin gallate were the dominant components. HPLC results demonstrated that these compounds were degraded and transformed in varying degrees under the effects of probiotics. Taken together, a short-term probiotic fermentation could change the active compounds of the walnut flowers and improve their bioactivities. L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 334) are suggested as suitable strains in producing the fermented walnut flowers. The research findings could further support the development and utilization of walnut flowers as a fermented functional food.
Practical applicationsWalnut flowers have been used as fermented food in southwestern China, but their active components and functional activities during fermentation processes are still unclear. This study found that different probiotic fermentation exerted a strong and varied influence on the chemical composition and biological activities of the walnut flowers. A short-term fermentation has significantly improved their antioxidant capacities and α-glucosidase inhibitory abilities, whereas the longer period of fermentation, caused a significant loss of both their active compounds and bioactivities. These
“…The content changes of flavonoids and polyphenols during fermentation may be due to their continuous degradation, convertation, and synthesis during the growth and metabolic processes of microorganisms ( 36 ). For instance, it is reported that microbial degradation may cause the cleavage and hydroxylation of the aromatic ring in flavonoids and polyphenols ( 37 ). Their precipitation or oxidation during the fermentation process may also lead to decrease of these compounds ( 38 ).…”
IntroductionGamma-aminobutyric acid (GABA), one of the main active components in Moringa oleifera leaves, can be widely used to treat multiple diseases including inflammation.MethodsIn this study, the anti-inflammatory activity and the underlying anti-inflammatory mechanism of the GABA-enriched Moringa oleifera leaves fermentation broth (MLFB) were investigated on lipopolysaccharide (LPS)-induced RAW 264.7 cells model. The key active components changes like total flavonoids, total polyphenols and organic acid in the fermentation broth after fermentation was also analyzed.ResultsELISA, RT-qPCR and Western blot results indicated that MLFB could dose-dependently inhibit the secretions and intracellular expression levels of pro-inflammatory cytokines like 1β (IL-1β), interleukin-6 (IL-6), interleukin-8 (IL-8) and tumor necrosis factor-α (TNF-α). Furthermore, MLFB also suppressed the expressions of prostaglandin E2 (PGE2) and inducible nitric oxide synthase (iNOS). Moreover, the mRNA expressions of the key molecules like Toll-like receptor 4 (TLR-4) and nuclear factor (NF)-κB in the NF-κB signaling pathway were also restrained by MLFB in a dose-dependent manner. Besides, the key active components analysis result showed that the GABA, total polyphenols, and most organic acids like pyruvic acid, lactic acid as well as acetic acid were increased obviously after fermentation. The total flavonoids content in MLFB was still remained to be 32 mg/L though a downtrend was presented after fermentation.DiscussionOur results indicated that the MLFB could effectively alleviate LPS-induced inflammatory response by inhibiting the secretions of pro-inflammatory cytokines and its underlying mechanism might be associated with the inhibition of TLR-4/NF-κB inflammatory signaling pathway activation. The anti-inflammatory activity of MLFB might related to the relative high contents of GABA as well as other active constituents such as flavonoids, phenolics and organic acids in MLFB. Our study provides the theoretical basis for applying GABA-enriched Moringa oleifera leaves as a functional food ingredient in the precaution and treatment of chronic inflammatory diseases.
“…The first-order rate constants (k) for BDE-209 degradation containing TiO 2 -Yi-Li immobilized chitosan beads in the present study decreased in the order TiO 2 -Yi-Li immobilized chitosan beads (k = 0.166, 1/day) > Yi-Li immobilized chitosan beads (k = 0.132, 1/day). Previously, the rates of BDE-209 degradation in a clay slurry system have been ranked for an aerobic novel bioslurry reactor in the order: coupled UV photolysis-biodegradation (k = 0.0131, 1/day) > UV photolysis alone (k = 0.011, 1/day) > biodegradation alone (k = 0.01, 1/day) [10]. The slowest rate constant for BDE-209 degradation was found to be 0.0054 1/day when the Yi-Li bacterial-mixed culture was added, and the degradation carried out in the dark [23].…”
Section: Discussion 41 Advantages Of Tio 2 -Yi-li Immobilized Chitosa...mentioning
confidence: 99%
“…and Stenotrophomonas spp., have the ability to biodegrade PBDEs [6][7][8]. However, microbial bioremediation requires a longer treatment time compared with chemical oxidation remediation or a modified bioremediation process [9,10]. To improve the efficiency of PBDEs biodegradation, one possibility is to combine various eco-friendly physical/chemical/biological processes [10][11][12].…”
A novel chitosan immobilization technique that entraps photocatalyst and microbes was developed and applied to decompose decabromodiphenyl ether (BDE-209) in a clay slurry microcosm. The optimized conditions for immobilization were obtained by mixing 1.2% (w/v) chitosan dissolved in 1% (v/v) acetic acid with nano-TiO2 particles and the BDE-209-degrading bacterial mixed culture. This aqueous mixture was injected into 1% (w/v) water solution containing sodium tripolyphosphate to form spherical immobilized beads. The surface of the immobilized beads was reinforced by 0.25% (v/v) glutaraldehyde cross-linking. These beads had enough mechanical strength during BDE-209 degradation to maintain their shape in the system at a stirring rate of 200-rpm, while undergoing continuous 365 nm UVA irradiation. This novel TiO2-Yi-Li immobilized chitosan beads system allowed a successful simultaneous integration of photolysis, photocatalysis and biodegradation to remove BDE-209. The remaining percentage of BDE-209 was 41% after 70 days of degradation using this system. The dominant bacteria in the BDE-209-degrading bacterial mixed culture during remediation were Chitinophaga spp., Methyloversatilis spp., Terrimonas spp. and Pseudomonas spp. These bacteria tolerated the long-term UVA irradiation and high-level free radicals present, while utilizing BDE-209 as their primary carbon resource. This new method has great potential for the treatment of a range of pollutants.
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