Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products

Hsieh, Cheng-Yu; Ciou, Jhih-Ying; Shih, Ming‐Kuei; Hsieh, Shu‐Ling; Huang, Yu-Wen; Chen, Min-Hung; Hou, Chih‐Yao

doi:10.1080/10942912.2021.1873361

Cited by 3 publications

(4 citation statements)

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“…Fermented lemons contain bountiful bioactive components that beneft human health [15], and can improve the nutrition and efectiveness of food [32] and antioxidant activity and promote the decomposition of plant cell walls, which helps to release or produce various antioxidants. Compounds with potential health benefts, such as reducing the probability of cardiovascular and chronic diseases [33], sugar, yeast, or lactic acid bacteria, are added to the raw materials for fermentation, thereby activating various enzymes in the raw materials and producing various functional substances, while the nutrients contained in the raw materials are converted into a form that is easier to digest and absorb [34], fermentation can increase the phenolic content and antioxidant activity of plants [33].…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of Lemon Peel Juice Fermentation Methods and Its Impact on Hyperlipidemia and Health Management

Hsu,

Tsai,

Chen

et al. 2024

Journal of Food Biochemistry

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Excessive body fat is a major contributor to obesity, which is related to high blood, total cholesterol, and triglycerides. Lemons (Citrus limon) are renowned for their antioxidant and lipid-lowering properties. First, sugar-free fermentation demonstrated better results in lowering sugar content and was identified as the preferred fermentation method. Next, the effect of two doses of sugar-free fermented lemon peel juice (SF-FLPJ) on obesity was investigated. Sprague Dawley (male rats) were randomly divided into 4 groups and fed a standard feed or high-fat diet (HFD) to induce fatness for eight weeks. The two groups of rats fed an HFD were administered SF-FLPJ at 0.45 or 0.9 g/kg body weight daily for eight weeks. The obese rats administered 0.9 g/kg (body weight/day) of SF-FLPJ exhibited significant reductions in body fat mass and percentage; they also had lower blood cholesterol and triglyceride levels than the other groups. Additionally, the rats displayed diminished liver fat accumulation. The results suggest that SF-FLPJ can be a supplement in managing body fat, contributing positively to addressing obesity within the context of health management, and reducing obesity-associated issues.

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Section: Discussionmentioning

confidence: 99%

“…Lemon peel and pomace are often treated as waste and discarded. However, lemon peel contains numerous active compounds, including polyphenols, pectin, and favonoids [15]. In addition, lemon peel polyphenols are proposed to prevent weight gain, fat accumulation, and hyperlipidemia [16].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Lemon Peel Juice Fermentation Methods and Its Impact on Hyperlipidemia and Health Management

Hsu,

Tsai,

Chen

et al. 2024

Journal of Food Biochemistry

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“…Our previous study has found that the content of limonene in lemon juice is 6.13%. After fermentation, LFP has 10.55% limonene content [ 22 ]. Hence, limonene content can be increased by 4.42% after fermentation with Lactobacillus .…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, it could maintain mitochondrial integrity and reduce oxidative stress damage by increasing the mitochondrial membrane potential [ 21 ]. In addition, LFP contains excellent physiological and bioactive compounds, such as polyphenols, vitamin C, flavonoid, and limonene [ 22 ]. Previous studies show that polyphenols, flavonoids, and limonene have anti-obesity effects [ 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

The Anti-Obesity Effects of Lemon Fermented Products in 3T3-L1 Preadipocytes and in a Rat Model with High-Calorie Diet-Induced Obesity

Huang

Hou

et al. 2021

Nutrients

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Lemon (Citrus limon) has antioxidant, immunoregulatory, and blood lipid-lowering properties. This study aimed to determine the effect of the lemon fermented product (LFP) which is lemon fermented with Lactobacillus OPC1 to prevent obesity. The inhibition of lipid accumulation in 3T3-L1 adipocytes is examined using a Wistar rat model fed a high-fat diet to verify the anti-obesity efficacy and mechanism of LFP. Here, it was observed that LFP reduced cell proliferation and inhibited the lipid accumulation (8.3%) of 3T3-L1 adipocytes. Additionally, LFP reduced body weight (9.7%) and fat tissue weight (25.7%) of rats; reduced serum TG (17.0%), FFA (17.9%), glucose (29.3%) and ketone body (6.8%); and increased serum HDL-C (17.6%) and lipase activity (17.8%). LFP regulated the mRNA expression of genes related to lipid metabolism (PPARγ, C/EBPα, SREBP-1c, HSL, ATGL, FAS, and AMPK). Therefore, LFP reduces body weight and lipid accumulation by regulating the mRNA expression of genes related to lipid metabolism. Overall, our results implicate LFP as a potential dietary supplement for the prevention of obesity.

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Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce

et al. 2022

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Soy sauce is one of the most popular ingredients for delicious cuisines across the world, and it is made via various fermentation processes using wheat and soybeans. The purpose of this study was to add a lemon juice starter into secondary fermentation soy sauce to produce a new flavor of soy sauce to meet current health awareness and innovation market trends. The results showed that the lactic acid bacteria of the A group (soy sauce/starter culture ratio of 3:1) gradually decreased from 9.89 to 8.32 log CFU/mL by the seventh day, and then to 5.39 log CFU/mL by the 30th day, while they were not detected by the 60th day. Meanwhile, those of the B group (soy sauce/starter culture ratio of 1:1) showed a decrease from 10.39 to 8.58 log CFU/mL by the seventh day, and then to 5.39 log CFU/mL by the 30th day and 4.43 log CFU/mL by the 60th day, while they were not detected by the 90th day. As for yeast, the A group showed a decrease from 10.83 to 9.29 log CFU/mL (or 10.25 to 9.27 log CFU/mL for the B group) by the seventh day. Yeasts were not detected after 30 days in either the A or B group. The acidity and salinity of the lemon-flavored sauce was maintained after secondary fermentation. Sensory evaluation showed that the soy sauce with a lemon juice starter was accepted by consumers and obtained a better result than commercial soy sauce. In conclusion, secondary fermentation with starters contributes to the flavor quality of sauce products. Fruit juice is adjustable in terms of the acidity and salinity of the soy sauce and produces good flavor after secondary fermentation whenever it acts as a starter. The fact that customers favored the innovative lemon-flavored soy sauce indicates that this study is on the right trend.

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Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products

Cited by 3 publications

References 32 publications

Evaluation of Lemon Peel Juice Fermentation Methods and Its Impact on Hyperlipidemia and Health Management

Evaluation of Lemon Peel Juice Fermentation Methods and Its Impact on Hyperlipidemia and Health Management

The Anti-Obesity Effects of Lemon Fermented Products in 3T3-L1 Preadipocytes and in a Rat Model with High-Calorie Diet-Induced Obesity

Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce

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