Dendrobium candidum extract on the bioactive and fermentation properties of Lactobacillus rhamnosus GG in fermented milk

Lei, Wenping; Luo, Jie; Wu, Kao; Chen, Qi; Hao, Lulu; Zhou, Xingrong; Wang, Xianyue; Liu, Chengguo; Zhou, Hui

doi:10.1016/j.fbio.2021.100987

Cited by 11 publications

(4 citation statements)

References 43 publications

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“…In particular, the fermented milk with carob powder was more effective on S. aureus, indicating that the addition of carob powder presumably enhanced the antagonistic activity toward cocci. These results are in alignment with those of (Abdel-Hamid et al, 2020;Lei et al, 2021) who found that the addition of Siraitia grosvenorii and Dendrobium candidum extracts significantly enhanced the antibacterial ability of fermented milk against strains of E. coli, S. aureus and S. typhimurium.…”

Section: Antibacterial Activitysupporting

confidence: 90%

Functional fermented carob milk: Probiotic variability and polyphenolic profile

Chait¹,

Gunenc²,

Bendali³

et al. 2021

JFB

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This study aimed to develop a synbiotic fermented milk with 4% carob powder (CB) as a functional ingredient and using Lactobacillus brevis as a new isolated probiotics strain. Physicochemical characteristics, probiotic viability, total phenolic content (TPC) and antioxidant capacity, antibacterial activity as well as the hypoglycemia activity of carob fermented milk were measured during a cold storage and gastro-intestinal digestion. CB addition to fermented milk improved the growth of Lactobacillus brevis and maintained their viability during the storage period (8 log CFU/g) and after digestion (7 log CFU/g). Carob fermented milk displayed higher TPC and higher antioxidant capacity during the storage. The digestion resulted in the release of bioaccessible phenolics where gallic acid (441%) and (+)-catechin (486%) were the most quantified phenolic compounds; thus, the inhibition of α-amylase (52%), α-glucosidase (37%) activity and higher antibacterial potential. These results demonstrate the potentials of carob fermented milk to be an important source of viable probiotics and bioaccessible polyphenols.

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Section: Antibacterial Activitysupporting

confidence: 90%

Functional fermented carob milk: Probiotic variability and polyphenolic profile

Chait¹,

Gunenc²,

Bendali³

et al. 2021

JFB

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“…In recent years, some studies on Dendrobium officinale have focused on the extraction ( Lei et al, 2021 ) and bioactivity of functional components ( Xiao et al, 2011 ). Most of them focused on the study of Dendrobium officinale extract, and less on the study of Dendrobium fermentation.…”

Section: Introductionmentioning

confidence: 99%

Improvement of antioxidant activity and active ingredient of Dendrobium officinale via microbial fermentation

Xie²,

Su³

et al. 2023

Front. Microbiol.

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This study used brewer’s yeast to ferment Dendrobium officinale and single-factor and orthogonal experiments were conducted to determine the optimal fermentation conditions. The antioxidant capacity of Dendrobium fermentation solution was also investigated by in vitro experiments, which showed that different concentrations of fermentation solution could effectively enhance the total antioxidant capacity of cells. The fermentation liquid was found to contain seven sugar compounds including glucose, galactose, rhamnose, arabinose, and xylose using gas chromatography–mass spectrometry (GC–MS) and high performance liquid chromatography-quadrupole-time of flight mass spectrometry (HPLC-Q-TOF-MS), with the highest concentrations of glucose and galactose at 194.628 and 103.899 μg/ml, respectively. The external fermentation liquid also contained six flavonoids with apigenin glycosides as the main structure and four phenolic acids including gallic acid, protocatechuic acid, catechol, and sessile pentosidine B.

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“…DU-106 and found that DU-106 can change the monosaccharide composition and molecular weight of D. officinale polysaccharides and promote immune stimulating activity [10]. However, the current research on D. officinale is mainly focused on the extraction and application of natural bioactive components, with only a few reports on the fermentation of D. officinale using probiotics [11].…”

Section: Introductionmentioning

confidence: 99%

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

et al. 2023

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Background The present study aimed to investigate the changes in volatile components and metabolites of Dendrobium officinale (D. officinale) juice fermented with starter cultures containing Saccharomycopsis fibuligera and Lactobacillus paracasei at 28 ℃ for 15 days and post-ripened at 4 ℃ for 30 days using untargeted metabolomics of liquid chromatography-mass spectrometry (LC–MS) and headspace solid-phase microextraction-gas chromatography (HS–SPME–GC–MS) before and after fermentation. Results The results showed that the alcohol contents in the S. fibuligera group before fermentation and after fermentation were 444.806 ± 10.310 μg/mL and 510.999 ± 38.431 μg/mL, respectively. Furthermore, the alcohol content in the fermentation broth group inoculated with the co-culture of L. paracasei + S. fibuligera was 504.758 ± 77.914 μg/mL, containing a significant amount of 3-Methyl-1-butanol, Linalool, Phenylethyl alcohol, and 2-Methyl-1-propanol. Moreover, the Ethyl L (-)-lactate content was higher in the co-culture of L. paracasei + S. fibuligera group (7.718 ± 6.668 μg/mL) than in the L. paracasei (2.798 ± 0.443 μg/mL) and S. fibuligera monoculture groups (0 μg/mL). The co-culture of L. paracasei + S. fibuligera significantly promoted the metabolic production of ethyl L (-)-lactate in D. officinale juice. The differential metabolites screened after fermentation mainly included alcohols, organic acids, amino acids, nucleic acids, and their derivatives. Twenty-three metabolites, including 11 types of acids, were significantly up-regulated in the ten key metabolic pathways of the co-culture group. Furthermore, the metabolic pathways, such as pentose and glucuronate interconversions, the biosynthesis of alkaloids derived from terpenoid and polyketide, and aminobenzoate degradation were significantly up-regulated in the co-culture group. These three metabolic pathways facilitate the synthesis of bioactive substances, such as terpenoids, polyketides, and phenols, and enrich the flavor composition of D. officinale juice. Conclusions These results demonstrate that the co-culture of L. paracasei + S. fibuligera can promote the flavor harmonization of fermented products. Therefore, this study provides a theoretical basis for analyzing the flavor of D. officinale juice and the functional investigation of fermentation metabolites.

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Dendrobium candidum extract on the bioactive and fermentation properties of Lactobacillus rhamnosus GG in fermented milk

Cited by 11 publications

References 43 publications

Functional fermented carob milk: Probiotic variability and polyphenolic profile

Functional fermented carob milk: Probiotic variability and polyphenolic profile

Improvement of antioxidant activity and active ingredient of Dendrobium officinale via microbial fermentation

Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics

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