Effect of Lactic Acid Bacteria Fermentation on Antioxidation and Bioactivity of Hawthorn Pulp

Abstract

Mixed fermentation was carried out for 12 h at 37 °C using Lactobacillusplantarum, Lactobacillus acidophilus and Lactobacillus casei. The effects of lactic acid bacteria (LAB) fermentation on the antioxidant activity and phytochemical concentration of hawthorn pulp (HP) were investigated by comparing the IC50 value (μL/mL) of HP before and after lactic acid bacteria fermentation. Fermented hawthorn pulp (FHP) showed higher DPPH free radical scavenging ability, ABTS free radical scavenging ability and hydroxyl free radicals. Fermented hawthorn pulp (FHP) has higher Fe3+ reducing ability using the absorbance values; LAB fermentation significantly increased the content of free phenol and flavonoids in hawthorn pulp, and the content increased by 34.14% and 53.15 % respectively.

Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity

“…Meanwhile, the important indicators of fermented fruit included the TPC, TSS, LAB density, clarity, and pH of FGJ, which were determined during the various periods (8 h, 16 h, 24 h, 32 h). As expected, after 16 h of fermentation with L. acidophilus , the TPC increased from 0.329 to 0.367 GAE mg/mL (increased by 12%) in FGJ ( Supplementary Figure S2A ), which could be attributed to the L. acidophilus -produced glycosidase or esterase leading to the cleavage and acidification of glycosides and esters joined with phenolic acids, making the bound phenols transition to free phenols [ 24 , 25 ]. Moreover, the largest value of TSS was found with L. acidophilus at 16 h of fermentation (18.4 °Brix) ( Supplementary Figure S2C ).…”

Probiotic‐fermented Qushi decoction alleviates reserpine‐induced spleen deficiency syndrome by regulating spleen function and gut microbiota dysbiosis

“…Flavonoids are important products of fermentation of herbs by lactic acid bacteria. Previous reports have shown that fermentation can effectively increase the content of flavonoids and improve the biological activities of herbs, such as anti‐inflammatory activity and immune enhancement 50,51 . In addition, flavonoids, as non‐polysaccharide components, had a significant effect on the composition of the gut microbiota 52 .…”

“…Previous reports have shown that fermentation can effectively increase the content of flavonoids and improve the biological activities of herbs, such as anti-inflammatory activity and immune enhancement. 50,51 In addition, flavonoids, as non-polysaccharide components, had a significant effect on the composition of the gut microbiota. 52 Extraction of flavonoids from ginseng to study the effect on the intestinal microbiota of SDS rats showed that flavonoids significantly increased the relative abundance of SDS rats with Firmicutes and Bacteroidetes at the phylum level, decreased the abundance of Escherichia-Shigella at the genus level and reversed the dysregulation of the intestinal microbiota in SDS rats.…”

Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix

“…They reported a decrease in the DPPH radical scavenging activity in products fermented with L. rhamnosus, while the use of L. bulgaricus increased the values of this parameter. However, Huang et al (2019) and Hur et al (2014) showed that the fermentation process increased the antioxidant activity of fermented plant-derived material. This agrees with the results noted for beetroot juices fermented for 24 h by the probiotic strain and beverages fermented for 24 h by L. plantarum EK11 (the antioxidative activities of these variants were significantly higher than in the unfermented juices and the positive control) and for tomato juices fermented by L. plantarum 299v for 48h.…”