Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation

Guo, Weiling; Chen, Minxuan; Cui, Shumao; Tang, Xin; Zhang, Qiuxiang; Zhao, Jianxin; Mao, Bingyong; Zhang, Hao

doi:10.1016/j.foodchem.2022.135201

Cited by 17 publications

(13 citation statements)

References 39 publications

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“…Viable counts of S. thermophilus 7G10 were measured using the standard plate count method [14]. Briefly, the sample (0.5 mL) was serially diluted to 10 −6 , 10 −7 and 10 −8 with 4.5 mL of sterilized physiological saline water in test tubes.…”

Section: Determination Of Viable Bacterial Counts and Phmentioning

confidence: 99%

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Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice

et al. 2023

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Lactic fermentation can improve the metabolic profile and functionality of juice, which is beneficial to human health. This study aimed to investigate the effect of Streptococcus thermophilus fermentation on the metabolic profiles and antioxidant activity of barley juice. The results demonstrated that S. thermophilus 7G10 dramatically increased the total titratable acidity and total phenolic and flavonoid contents in the barley juice after 24 h of fermentation. Only sixteen volatile compounds were detected in the fermented barley juice, including six acids, four ketones, three alcohols, and one aldehyde. In addition, based on non-targeted metabolomics, 30 important differential metabolites were screened among the 1460 non-volatile compounds. Notably, the barley juice fermented with S. thermophilus 7G10 had increased free radical (ABTS, DPPH, and O2−) scavenging activities. Furthermore, sensory evaluation showed that the barley juice fermented with S. thermophilus 7G10 was most attractive to consumers. These results show that LAB fermentation promotes the formation of volatile compounds and potentially enhances the antioxidant properties of barley juice.

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Section: Determination Of Viable Bacterial Counts and Phmentioning

confidence: 99%

“…The total phenolic content was determined according to the Folin-Ciocalteu method with slight modifications [14]. In brief, 2.0 mL of 10% Folin-Ciocalteu solution was added to 1.0 mL of diluted samples (1:79) and stored at 25 • C for 3 min.…”

Section: Determination Of Total Phenolic Contentmentioning

confidence: 99%

Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice

et al. 2023

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“…For example, prospective studies have shown that the total phenols, total flavonoids, antioxidant activities, enzyme inhibition capacities, and metabolites of watermelon and barley were enhanced after probiotic fermentation. 8,13 Moreover, vegetable juice fermented by a mixture of two probiotics significantly reduced body weight gain and hepatic lipid accumulation in obese mice, showing a favorable obesity-alleviating effect, 14 which could be associated with the increased phenolic content after fermentation. 15,16 These results suggested that probiotic-fermented plant-based foods had favorable potential for applications in food and metabolic disorder prevention.…”

Section: Introductionmentioning

confidence: 99%

“…4 For the past few years, fermentation has been widely employed in the processing of plant-based foods. [8][9][10] Fermentation is an effective means of biotransformation of substrates using microorganisms, of which probiotics are the main microorganisms applied in plant-based food fermentation. Probiotic fermentation not only extends the shelf life of food but also converts phytochemicals to improve sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds

Wei,

Zheng,

Peng

et al. 2024

Food Funct.

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“…Most probiotics belong to Lactobacillus and Bifidobacterium. Bifidobacterium mainly including Bifidobacterium animalis , Bifidobacterium breve , Bifidobacterium longum , Bifidobacterium adolescentis , Bifidobacterium pseudolongum , and Bifidobacterium infantis , and possesses a wide range of physiological functions, such as anti‐inflammatory responses, anti‐oxidative stress, hypolipidemic, and hypoglycemic efficacies 9,10 . Quintanilha et al found that B. longum attenuates intestinal injury by inhibiting the inflammatory responses, reducing the oxidative damage, and altering the composition of intestinal microbiota 11 .…”

Section: Introductionmentioning

confidence: 99%

Intestinal microbiomics and hepatic metabolomics insights into the potential mechanisms of probiotic Bifidobacterium pseudolongumCCFM1253 preventing acute liver injury in mice

et al. 2023

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BACKGROUND Bifidobacterium pseudolongum is widely exists in mammal gut and its abundance is associated with human and animal health. The present study aimed to investigate the potential mechanisms of B. pseudolongum CCFM1253 on protecting against lipopolysaccharide (LPS)‐induced acute liver injury (ALI) by metagenomic analysis and liver metabolomic profiles. RESULTS Bifidobacterium pseudolongum CCFM1253 preintervention remarkably attenuated the influence of LPS on serum alanine transaminase and aspartate amino transferase activities. B. pseudolongum CCFM1253 preintervention remarkably attenuated the inflammation responses (tumor necrosis factor‐α, interleukin‐1β, and interleukin‐6) and elevated antioxidative enzymes activities [total antioxidant capacity, superoxide dismutase, catalase, and glutathione peroxidase] in ALI mice by intervening in the Nf‐kβ and Nrf2 pathways, respectively. Bifidobacterium pseudolongum CCFM1253 treatment elevated the proportion of Alistipes and Bifidobacterium, and decreased the proportion of uncultured Bacteroidales bacterium, Muribaculum, Parasutterella and Ruminococcaceae UCG‐010 in ALI mice, which were strongly correlated with the inhibition of inflammation responses and oxidative stress. Untargeted liver metabolomics exhibited that the hepatoprotective efficacy of B. pseudolongum CCFM1253 might be achieved by altering liver metabolites‐related riboflavin metabolism, phenylalanine metabolism, alanine, citrate cycle (tricarboxylic acid cycle), and so on. Furthermore, riboflavin exposure could control the contents of malondialdehyde, superoxide dismutase, and catalase in hydrogen peroxide‐treated HepG2 cells. CONCLUSION Bifidobacterium pseudolongum CCFM1253 can effectively alleviate inflammatory response and oxidative stress, and regulate the intestinal microbiota composition and liver metabolism, and elevate the liver riboflavin content in LPS‐treated mice. Therefore, B. pseudolongum CCFM1253 could serves as a potential probiotic to ameliorate the host health. © 2023 Society of Chemical Industry.

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Dynamics changes in physicochemical properties, volatile metabolites, non-volatile metabolites, and physiological functions of barley juice during Bifidobacterium infantis fermentation

Cited by 17 publications

References 39 publications

Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice

Effects of Streptococcus thermophilus Fermentation on the Flavors and Antioxidant Properties of Barley Juice

Probiotic-fermented tomato with hepatic lipid metabolism modulation effects: analysis of physicochemical properties, bioactivities, and potential bioactive compounds

Intestinal microbiomics and hepatic metabolomics insights into the potential mechanisms of probiotic Bifidobacterium pseudolongumCCFM1253 preventing acute liver injury in mice

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