Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24

Chung, Yerim; Park, Ji-Young; Lee, Jieun; Kim, Kee‐Tae; Paik, Hyun‐Dong

doi:10.3390/antiox10101614

Cited by 14 publications

(16 citation statements)

References 41 publications

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“…in L. rhamnosus -fermented extract [ 15 ]. Chung et al showed that the total phenolic contents in 12-h and 24-h fermented ginseng extracts with Lactococcus lactis KC24 increased by 6.1% and 4.1%, respectively, and were greater than in nonfermented extracts [ 54 ]. Moreover, Antognoni et al used different lactic acid bacteria strains to ferment wheat ( Triticum aestivum L. ) and detected ferulic, p-coumaric, cinnamic, caffeic, sinapic, p-hydroxybenzoic, and gallic acids in the fermented dough [ 50 ].…”

Section: Changes Of Antioxidant Constituents In Plant-based Food Materials During Fermentationmentioning

confidence: 99%

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

et al. 2021

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This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants’ content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.

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Section: Changes Of Antioxidant Constituents In Plant-based Food Materials During Fermentationmentioning

confidence: 99%

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

et al. 2021

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“…Therefore, LABs can increase the concentration of phenolic compounds and enhance their bioaccessibility and bioavailablity 25 . According to Chung et al 20 . H12F and H24F contain increased phenolic compounds and flavonoids, which exhibit strong antioxidative effects, compared with HNF 20,26 .…”

Section: Resultsmentioning

confidence: 99%

“…25 According to Chung et al 20 H12F and H24F contain increased phenolic compounds and flavonoids, which exhibit strong antioxidative effects, compared with HNF. 20,26 This is because rutin, an abundant polyphenol in ginseng, could be converted into a kaempferol-3-rutinoside intermediate via enzymatic degradation during fermentation. 27 Moreover, transformation of major ginsenosides, which constitute 80% of the total ginsenosides, can produce minor ginsenosides, which aid in pharmaceutical activities by structural changes.…”

Section: Resultsmentioning

confidence: 99%

Neuroprotective effects of hydroponic ginseng fermented by Lactococcus lactisKC24 in oxidatively stressed SH‐SY5Y cells

2023

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BACKGROUND Panax ginseng Meyer, a traditional herb in Asia, contains bioactive compounds such as polyphenolic compounds, flavonoids, and ginsenosides. Furthermore, fermentation with probiotics can promote the biofunctional activities of ginseng. This study's object was to investigate the neuroprotective effect of hydroponic ginseng against hydrogen peroxide (H2O2)‐induced cytotoxicity and its effect on the fermentation time. RESULTS Nonfermented hydroponic ginseng (HNF) was fermented with Lactococcus lactis KC24 at 37 °C for 12 h (H12F) or 24 h (H24F). As fermentation progressed, the content of ginsenosides Rd and F2 increased slightly. The viability of cells pretreated with H2O2‐exposed nonfermented soil‐cultivated ginseng (SNF), HNF, H12F, and H24F gradually improved. In addition, a similar cytotoxicity trend was observed for the level of lactate dehydrogenase released. Fermentation with L. lactis KC24 also enhanced the protective effect of HNF in all assays related to the neuroprotective pathway. In other words, superoxide dismutase and catalase messenger RNA (mRNA) expression levels were upregulated in H24F‐treated cells. Similarly, H24F also upregulated the mRNA and protein expression of brain‐derived neurotrophic factor to the highest observed concentration. Moreover, the Bax/Bcl‐2 ratio was the lowest after H24F pretreatment in H2O2‐induced SH‐SY5Y cells. Attenuating the cytotoxicity in H2O2‐induced SH‐SY5Y cells, H24F markedly reduced caspase‐3 and ‑9 mRNA expression and caspase‐3 activity. CONCLUSION These results suggest that HNF exhibited higher neuroprotection than SNF, which was enhanced after fermentation. This study demonstrates that H12F and H24F can be potential ingredients for developing healthy functional foods and pharmaceutical materials. © 2023 Society of Chemical Industry.

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“…paracasei cek-R2 , and Lentilactobacillus otakiensis cek-R3 [ 87 ]. In addition, fermented root vegetables, due to lactic acid-producing bacteria, showed increased inhibition of pathogenic strains such as Listeria monocytogenes and Staphylococcus aureus [ 88 ].…”

Section: Microbiological Composition Of Fermented Vegetablesmentioning

confidence: 99%

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

Knez

Kadac-Czapska

Grembecka

2023

Life

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Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredients. Moreover, there were identified bioactive substances such as γ-aminobutyric acid or inhibitors of an angiotensin-converting enzyme in fermented vegetables. These substances may support the treatment of lifestyle diseases, such as depression or hypertension. However, there are still no data about these substances’ bioavailability after the consumption of fermented vegetables. Additionally, fermented foods are rich in probiotic microorganisms, where the main group is lactic acid bacteria. The effect of fermentation on each vegetable is different. This should be a reason to expand our knowledge as more innovative and untested fermented products appear on the market.

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Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24

Cited by 14 publications

References 41 publications

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

Neuroprotective effects of hydroponic ginseng fermented by Lactococcus lactisKC24 in oxidatively stressed SH‐SY5Y cells

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects

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