Antioxidant and hypoglycemic effects of Diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum

Zhang, Zhi-Peng; Ma, Jun; He, Yuanyuan; Lu, Jun; Ren, Difeng

doi:10.1016/j.jbiosc.2018.01.005

Cited by 21 publications

(19 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meanwhile, fermentation with mixed cultures can markedly increase the anti‐ α ‐glucosidase activity of specific substrates as also manifested by the results of this study. Diospyros lotus fruit that was co‐fermented by L. plantarum and Microbacterium flavum yielded the highest activities compared to fruits fermented by single bacterial cultures and unfermented ones . The results of the present study also agree with the findings of Wang et al ., wherein fermentation with four probiotic bacteria increased the tyrosinase inhibitory activity of Angelica dahurica root extracts.…”

Section: Discussionsupporting

confidence: 92%

Fermentation with mono‐ and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Lactic acid fermentation has been widely used to improve the nutritional and functional properties of food products. Cherry silverberry (Elaeagnus multiflora Thunb.) is considered as an invasive plant species with known medicinal and functional properties. In this study, improvement of the biological activity and health benefits of cherry silverberry fruit through lactic acid fermentation was investigated. RESULTS Extracts of cherry silverberry fruits fermented by pure cultures of Lactobacillus plantarum KCTC 33131 and L. casei KCTC 13086 exhibited favorable physicochemical properties and enhanced phytochemical content, antioxidant properties (DPPH radical scavenging activity, reducing power, superoxide dismutase‐like property and hydrogen peroxide scavenging activity) and α‐glucosidase and tyrosinase enzyme inhibitory activity as compared with unfermented fruits. Despite a decrease in the specific phenolic acid contents among the fermented samples, the cherry silverberry fruit fermented by mixed cultures of L. plantarum and L. casei contained superior total polyphenols (3.78 ± 0.22 mg GAE g−1) and total (0.66 ± 0.12 mg QE g−1) and individual flavonoid contents in comparison with fruits fermented by single cultures and unfermented ones. Multivariate analysis also showed strong association among total phytochemical contents and biological activities. CONCLUSIONS This work has elucidated the effect of fermentation with L. plantarum KCTC 33131 and L. casei KCTC 13086 on the improvement of the physicochemical properties and biological activity of cherry silverberry fruit. It also revealed the potential application of fermented cherry silverberry in the production of food materials beneficial for health. © 2020 Society of Chemical Industry

show abstract

Section: Discussionsupporting

confidence: 92%

Fermentation with mono‐ and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In contrast, fermentation of pomegranate juice by S. cerevisiae was found to decrease the content of polyphenols and other bioactive compounds, except flavonoids [100]. Zhang et al [93] report that total phenolic content of Diospyros lotus L. fruit decreased after fermentation with Lb. plantarum strain B7, while the antioxidant activity increased.…”

Section: Resultsmentioning

confidence: 99%

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

View full text Add to dashboard Cite

Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

show abstract

“…Similar to other fermented foods such as fermented soy, yogurt, and cheese, fermented vegetables have a unique aroma, taste, and great nutritional value, which are entirely dependent upon the fermentation conditions (Mcfeeters 2004). Many clinical and animal studies have demonstrated that fermented vegetables significantly reduce the risks of obesity (Kim et al 2011;Kwak et al 2012), diabetes (Zhang et al 2018), oxidation (Kim et al 2017a), hypercholesterolemia (Jung et al 2014a), cancer (Yeh and Yen 2005), and help to stimulate the immune system (Caggianiello et al 2016). Fermented vegetables have been considered as one of the most nutritional and health-beneficial foods in the world (Kim et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

et al. 2020

View full text Add to dashboard Cite

Purpose Fermented vegetables can be divided into two types, natural fermented and artificially inoculated fermented. By detecting and identifying the changes of bacterial diversity using physical and chemical indicators during natural and inoculation fermentation, we analyzed and determined the dominant bacteria in the fermentation process and revealed the relationship between bacteria and volatile substances. Methods We used the Illumina Miseq to sequence the bacteria in fermented vegetable samples at different fermentation periods, and calculated the total number of mesophilic microorganisms and lactic acid bacteria. We used the pH and nitrite to monitor the acidification process. GC-MS was used to determine volatile flavor compounds. Finally, we analyzed the correlation between volatile flavor compounds and bacteria. Results Total mesophilic microorganisms and the number of lactic acid bacteria in the inoculated fermentation were higher than the natural fermentation. The bacterial diversity Shannon and Simpson indexes of the natural fermentation, higher than those of inoculated fermentation in 0~7 days, were between 55~71% and 36~45%, respectively. On the 7th day, the proportion of Lactobacillus in the natural fermentation and inoculated fermentation were 53.4% and 90.2%, respectively, which were significantly different. Lactobacillus was the dominant genus in the fermented vegetables and an important genus to promote the formation of volatile flavors. Lactobacillus was negatively correlated with two volatile substances (4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-Buten-2-one (K4) and a-Phellandrene (X1)) and played a leading role in the fermentation process. Conclusions Results demonstrated that the total number of mesophilic microorganisms and lactic acid bacteria in inoculated fermentation were more than those in natural fermentation. Inoculated fermentation can shorten the fermentation cycle and reduce the content of nitrite. Lactic acid bacteria were the dominant bacteria in fermented vegetables.

show abstract

Antioxidant and hypoglycemic effects of Diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum

Cited by 21 publications

References 34 publications

Fermentation with mono‐ and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit

Fermentation with mono‐ and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Differences in the bacterial profiles and physicochemical between natural and inoculated fermentation of vegetables from Shanxi Province

Contact Info

Product

Resources

About