Effects of Lactiplantibacillus plantarum fermentation on hydrolysis and immunoreactivity of Siberian apricot (Prunus sibirica L.) kernel

Tang, Xiaohui; Chen, Jingjing; Jiang, Bo; Zhu, Qianqian; Zhang, Ran

doi:10.1016/j.fbio.2023.102585

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…The free amino acid content of LP-WPC was determined by the method of Tang et al (2023) with a slight modification. Briefly, an equal volume of trichloroacetic acid (TCA) solution (10%, v/v) was added to LP-WPC.…”

Section: Methodsmentioning

confidence: 99%

Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes

Lee,

So,

Jung

et al. 2024

Food Sci Anim Resour

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Lactiplantibacillus plantarum is a valuable potential probiotic species with various proven health-beneficial effects. L. plantarum LM1001 strain was selected among ten strains of L. plantarum based on proteolytic activity on whey proteins. L. plantarum LM1001 produced higher concentrations of total free amino acids and branched-chain amino acids (Ile, Leu, and Val) than other L. plantarum strains. Treatment of C2C12 myotubes with whey protein culture supernatant (1%, 2% and 3%, v/v) using L. plantarum LM1001 significantly increased the expression of myogenic regulatory factors, such as Myf-5, MyoD, and myogenin, reflecting the promotion of myotubes formation (p<0.05). L. plantarum LM1001 displayed β-galactosidase activity but did not produce harmful β-glucuronidase. Thus, the intake of whey protein together with L. plantarum LM1001 has the potential to aid protein digestion and utilization.

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Section: Methodsmentioning

confidence: 99%

Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes

Lee,

So,

Jung

et al. 2024

Food Sci Anim Resour

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“…Bacillus fermentation of coffee grounds can increase the content of protein hydrolysates, leading to a significant increase in soluble protein and small peptide content ( 9 ). Lactobacillus plantarum fermentation of almonds can degrade the molecular weight of almond proteins, altering the external morphology of the proteins and impacting their immunoreactivity ( 10 ). Additionally, microbial fermentation not only preserves nutritional components but also generates new volatile compounds through microbial metabolism, enhancing the aroma of the product ( 11 ).…”

Section: Introductionmentioning

confidence: 99%

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Yang,

Hong,

Aihaiti

et al. 2024

Front. Nutr.

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This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and in vitro hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO4·7H2O was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus. Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC–MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.

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Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production

Erem,

Kilic-Akyilmaz

2024

Food and Bioproducts Processing

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Effects of Lactiplantibacillus plantarum fermentation on hydrolysis and immunoreactivity of Siberian apricot (Prunus sibirica L.) kernel

Cited by 3 publications

References 32 publications

Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes

Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Development of a stable fermented creamy structure from hazelnut in the scope of plant-based food production

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