Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Kwaw, Emmanuel; Ma, Yingfei; Tchabo, William; Apaliya, Maurice Tibiru; Wu, Meng; Sackey, Augustina Sackle; Xiao, Lulu; Tahir, Haroon Elrasheid

doi:10.1016/j.foodchem.2018.01.009

Cited by 315 publications

(229 citation statements)

References 38 publications

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“…The obtained results were consistent with findings of other researchers (Kwaw et al., 2018) who also reported increased TPC and antioxidant activity after controlled fermentation process of mulberry juice. They suggested that dissimilarities in bioactive compound content may be caused by the individual metabolism pathway of the lactic acid bacteria strains used.…”

Section: Resultssupporting

confidence: 93%

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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Nondairy fermented products, such as fruit and vegetable juices, are gaining popularity among consumers worldwide for health-related and economic reasons. The purpose of this study was to determine the changes in microbiological quality; antimicrobial and antioxidant activity; and phenolic, vitamin C, minerals, and cadmium content occurring during spontaneous fermentation of curly kale juice. The fermentation process contributed to a significant growth of lactic acid bacteria, enterococci, and yeasts, while no pathogens of Escherichia coli and Salmonella spp. were observed. The antimicrobial properties of the obtained juice improved during fermentation for all indicator microorganisms. Total phenolic content and antioxidant activity increased from 48 to 116 mg gallic acid equivalent/100 mL and from 4.5 to 6.8 mM Trolox/100 mL, respectively, while the content of vitamin C decreased. The results indicated that 100 mL of juice provided a significant contribution to the recommended mineral intake. Moreover, the content of heavy metal Cd was within acceptable limit (6 µg/kg). Overall, our findings indicate that fermented curly kale juice may become popular in the functional food sector, especially among vegetarians and consumers with lactose intolerance or allergy to milk proteins.Practical Application: As the market for fermented fruit and vegetable products grows, new plant materials rich in biologically active compounds are being sought. Considering the high demand for sauerkraut, the fermentation of other cruciferous vegetables seems interesting. One example is curly kale, which has been classified as "superfood" due to its numerous beneficial health properties, such as strong antioxidant activity, high vitamins, and minerals content. In addition, a market niche exists due to a lack of fermented green curly kale products on the market, making our study particularly relevant.

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Section: Resultssupporting

confidence: 93%

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Szutowska

Rybicka

Pawlak-Lemańska

et al. 2020

Journal of Food Science

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“…The increase in the SOD‐like activity may be due to the conversion of complex phenolics in blueberry to simple forms during fermentation by L. plantarum CK10. Furthermore, the decrease in the pH of the FBE might have stabilized the phenols, leading to high levels of activity compared with the control (day 0) (Kwaw et al., ). In addition, we measured the cellular antioxidant activity by examining the effect of FBE on ROS production in HepG2 cells.…”

Section: Resultsmentioning

confidence: 99%

“…The content of catechol increased with fermentation from 452.32 ± 20.54 µg/g dry weight (day 0) to 1109.78 ± 18.68 µg/g dry weight (day 7). Protocatechuic acid is abundant in various fruits, including berries (Kakkar & Bais, ), and that the levels of protocatechuic acid and catechol are increased by Lactobacillus fermentation (Kwaw et al., ). In addition, fermentation increased the levels of gallic acid, chlorogenic acid, and syringic acid.…”

Section: Resultsmentioning

confidence: 99%

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Ryu

Kang

Cho

2019

Journal of Food Science

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This study determined the effects of blueberry fermentation by Lactobacillus plantarum on antioxidant and anticancer activities. The fermented blueberries extracted with 80% ethanol (FBE) showed increased superoxide dismutase‐like activity, increased scavenging of DPPH and alkyl radicals, and increased antiproliferative activity against human cervical carcinoma HeLa cells by inducing apoptosis. Seven representative phenolic compounds (malvidin 3‐O‐glucopyranoside, gallic acid, protocatechuic acid, catechol, chlorogenic acid, syringic acid, and epigallocatechin) in FBE were measured by high‐performance liquid chromatography at different fermentation times. The content of each phenolic compound in the FBE was dependent on the fermentation period. Protocatechuic acid and catechol levels increased significantly with fermentation time. Of these three major compounds (protocatechuic acid, catechol, and chlorogenic acid), catechol showed the most significant anticancer activity when HeLa cells were treated with each of these three compounds alone or mixed in various ratios. Pearson's product‐moment correlation analysis revealed that the increases in antioxidant and anticancer activities following blueberry fermentation were positively correlated with the phenolic acids present in FBE. Practical Application Blueberries fermented with a tannase‐producing lactic acid bacteria (LAB), Lactobacillus plantarum showed higher antioxidant activities and antiproliferative activities against human cervical carcinoma HeLa cells than did raw blueberries. L. plantarum fermentation biotransformed blueberry polyphenols into active phenol metabolites with strong antioxidant and antiproliferative activities. Our results suggest that fermented blueberries are rich in phenolic acids, which are a promising source of natural antioxidants and anticancer drugs and can be used as additives in food, pharmaceuticals, and cosmetic preparations.

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“…The DPPH and ABTS radical scavenging activity by phenols, which have high antioxidant activity, yield the same results [46]. Bioconversion using lactic acid fermentation increased the free radical scavenging activity of mulberry juice by improveng phenolic and flavonoid constituents [47].…”

Section: Discussionmentioning

confidence: 68%

Bioconversion ofGentiana scabraBunge increases the anti-inflammatory effect in RAW 264.7 cells via MAP kinases and NF-κB pathway

Kim

Lee

Chon

et al. 2019

JABC

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Mitogen-activated protein (MAP) kinases play an important role in cell growth and differentiation, as well as the modulation of proinflammatory cytokines. The objective of this study was to examine the increase in the anti-inflammatory effect of Gentiana scabra Bunge (GSB), due to bioconversion with the Aspergillus kawachii crude enzyme, via inhibition of the NF-κB signaling and MAP kinase pathways in RAW 264.7 cells. The expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 in RAW 264.7 cells treated with the GSB ethyl acetate fraction bioconverted with A. kawachii crude enzyme (GE-BA), was dramatically suppressed as compared to GSB ethyl acetate fraction non-bioconverted with the A. kawachii crude enzyme (GE-UA). The phosphorylation of p38, extracellular signalregulated kinases, and inhibitory κB in RAW 264.7 cells treated with GE-BA was further suppressed, as compared to exposure to GE-UA. Moreover, the mRNA expression of interleukin 6, interleukin 1-beta, and tumor necrosis factor-α was further suppressed by GE-BA, compared to GE-UA. Similarly, antioxidant activities, such as 2,2-diphenyl-1-picrylhydrazyl hydrate and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity, of GE-BA were further increased compared to GE-UA. These observations demonstrate that the anti-oxidant and anti-inflammatory activities of GSB ethyl acetate fraction increases as a result from bioconversion with the A. kawachii crude enzyme.

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Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Cited by 315 publications

References 38 publications

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Bioconversion ofGentiana scabraBunge increases the anti-inflammatory effect in RAW 264.7 cells via MAP kinases and NF-κB pathway

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