Application of environmental-safe fermentation with Saccharomyces cerevisiae for increasing the cinnamon biological activities

Abstract

The effect of fermentation by Saccharomyces cerevisiae on biological properties of cinnamon (Cinnamomum cassia) was investigated. The study demonstrated that the extract of S. cerevisiae-fermented cinnamon (S.C.FC) has antioxidants higher than non-fermented one. The optimum results for antioxidant yield were noted with 107 CFU S. cerevisiae/10 g cinnamon and 70 mL of dH2O at pH 6 and incubated for 3 d at 35 °C. Under optimum conditions, ABTS, DPPH, and H2O2 radical-scavenging activity increased by 43.8, 61.5, and 71.9%, respectively. Additionally, the total phenols and flavonoids in S.C.FC were increased by 81.3 and 415% compared by non-fermented one. The fermented cinnamon had antimicrobial activity against L. monocytogenes, S. aureus, E. coli, S. typhi, and C. albicans. Also, the anti-inflammatory properties were increased from 89 to 92% after fermentation. The lyophilized extract of S.C.FC showed positive effect against Huh7 cancer cells which decreased by 31% at the concentration of 700 µg/mL. According to HPLC analysis, p-hydroxybenzoic acid, gentisic acid, catechin, chlorogenic acid, caffeic acid, and syringic acid were increased by 116, 33.2, 59.6, 50.6, 1.6, and 16.9%, respectively. Our findings suggest the applicability of cinnamon fermentation using S. cerevisiae as a useful tool for processing functional foods to increase their antioxidant and anti-inflammatory content. Graphical Abstract

Saccharomyces cerevisiae Bioactive Metabolites: Characterization and Biological Activities

“…Saccharomyces cerevisiae NRRL Y‐12633 ethyl acetate extract displayed higher antioxidant activity (583.33 mg AAE/g dry extract) than S. cerevisiae NRRL Y‐1089 ethyl acetate extract (416.0 mg AAE/g dry extract). In a similar study, Darwesh et al [61] . reported that S.cerevisae fermented cinnamon showed significantly higher antioxidant activity (ABTS 34.84 %, DPPH 68.98 %) than non‐fermented cinnamon.…”

“…Similar results were reported by El-Neekety et al [62] Saccharomyces cerevisiae NRRL Y-12633 ethyl acetate extract displayed higher antioxidant activity (583.33 mg AAE/g dry extract) than S. cerevisiae NRRL Y-1089 ethyl acetate extract (416.0 mg AAE/g dry extract). In a similar study, Darwesh et al [61] reported that S.cerevisae fermented cinnamon showed significantly higher antioxidant activity (ABTS 34.84 %, DPPH 68.98 %) than non-fermented cinnamon. In agreement, Makky et al [32] indicated that secondary metabolites produced by S. cerevisiae have the potential to act as natural antioxidants.…”

“…[60] The total phenolic content for S. cerevisiaefermented cinnamon increased than that of non-fermented cinnamon and recorded 14.78 mg GAE/L extract. [61] The presence of high total phenolic contents is thought to be the principal contributor to antioxidant activity and, thus, may be associated with the maximum antioxidant capacity of S. cerevisiae ethyl acetate extracts. Similar results were reported by El-Neekety et al [62] Saccharomyces cerevisiae NRRL Y-12633 ethyl acetate extract displayed higher antioxidant activity (583.33 mg AAE/g dry extract) than S. cerevisiae NRRL Y-1089 ethyl acetate extract (416.0 mg AAE/g dry extract).…”

“…On the other hand, Finnish apple juices fermented with S. cerevisiae showed higher total phenolic content (48.74 mg/100 mL) than apple cider (37.26 mg/100 mL) [60] . The total phenolic content for S. cerevisiae ‐fermented cinnamon increased than that of non‐fermented cinnamon and recorded 14.78 mg GAE/L extract [61] . The presence of high total phenolic contents is thought to be the principal contributor to antioxidant activity and, thus, may be associated with the maximum antioxidant capacity of S. cerevisiae ethyl acetate extracts.…”

Anti-Cholinergic Effects of the Phenolic Extract from the Astragalus crenatus Plant: A Computational and Network Pharmacology Study

“…Considering the phenolic aldehyde group, it becomes evident that the extract contains only one substance: vanillin. Vanillin belongs to the class of benzaldehydes, characterized by methoxy and hydroxy substituents at positions 3 and 4, respectively [ 19 ]. This compound exhibits versatility as it serves as a plant metabolite and fulfills several roles, functioning as an anti-inflammatory agent, an antioxidant, and an anticonvulsant [ 19 ].…”