Effects of Lactiplantibacillus plantarum WLPL01 fermentation on antioxidant activities, bioactive compounds, and flavor profile of Artemisia argyi

Zhan, Hui; Xu, Wenfeng; Zhao, Xiangxiang; Zhang, Fen; Wei, Hua; Tao, Xueying

doi:10.1016/j.fbio.2022.101908

Cited by 7 publications

(5 citation statements)

References 50 publications

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“…), A. argyi has revealed high medicinal and economic values [15][16][17]. These functions are well associated with its natural activity components of flavonoids, organic acids, terpenoids, polysaccharides, and coumarin [18][19][20]. Recently, A. argyi has been attempted to use as a feed additive in animal production because of its efficacy and activity, which could mitigate the adverse situation of antibiotic abuse [21].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation

Zhou,

Zheng,

Geng

et al. 2023

Animals

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To improve the palatability of Artemisia argyi, fermented A. argyi (AAF) were prepared by Lactobacillus plantarum and Saccharomyces cerevisiae, which were used in the hen industry subsequently. Six hundred hens were randomly divided into three groups: control (A), dietary supplementation AAF at a low level (B), and dietary supplementation AAF at a high level (C). After feeding for four months, egg production, egg quality, egg nutrition, egg flavor, plasma biochemical parameters, intestinal histology, and microbiome of the gut contents were analyzed among the three tested groups. Interestingly, 5–6 percentage points elevation in the laying rates were observed in the AAF-supplemented groups in comparison to the control, accompanied with a 5 g increase in daily feed consumption. Since no alteration in egg/body weights was detected, laying performance enhancement was the main effect of dietary supplementation AAF. Meanwhile, the compositions of the egg amino acids and fatty acids changed as the feed inclusion AAF changed, e.g., His and linoleic acid decreased almost 0.1 and 0.5 g/100 g, respectively, while oleic acid increased almost 0.4 g/100 g. In addition, although no significant difference was detected (p > 0.05), the β-diversity of the gut microbiota decreased as the diet addition of AAF decreased, and probiotics (Faecalibacterium, Prevotellaceae, Intestinimonas, and Lachnospiraceae) were the dominant keystone species under AAF treatments. These probiotics were well associated with the egg nutrition component variations based on the correlation analysis, as the Sankey plot showed. Furthermore, the results of headspace-gas chromatography-ion mobility spectrometry manifested that the egg volatile components varied (e.g., the contents of acetone, 4-methyl-3-penten-2-one, 1-hydroxy-2-propanone, ethyl acetate, ethyl octanoate, ethanol, and 2-butanol in the B and C groups were higher than in the A group) and separated clearly as daily supplementation AAF, indicating AAF hugely contributed to the egg flavor variation. Due to no significant differences noticed between the B and C groups, dietary supplementation AAF at a relative low level was enough to serve as a feed attractant in the hen industry for real feeding.

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Section: Introductionmentioning

confidence: 99%

Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation

Zhou,

Zheng,

Geng

et al. 2023

Animals

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“…Jaceosidin, a major active compounds found in Artemisia species, is particularly abundant in A. argyi H., containing twice as much as other Artemisia species [17]. However, a previous study has reported a negative correlation between fermentation time and the amount of jaceosidin [33]. Moreover, both the total polyphenol and flavonoid contents were observed to decrease with prolonged fermentation time [33].…”

Section: Discussionmentioning

confidence: 91%

“…However, a previous study has reported a negative correlation between fermentation time and the amount of jaceosidin [33]. Moreover, both the total polyphenol and flavonoid contents were observed to decrease with prolonged fermentation time [33]. Another study indicated a decrease in DPPH and ABTS + radical scavenging activities during the fermentation of A. argyi H. with Acetobacter pasteurianus A8.…”

Section: Discussionmentioning

confidence: 92%

Anti-oxidant and immune enhancement effects of Artemisia argyi H. fermented with lactic acid bacteria

Lee,

Kim,

Choi

et al. 2023

JABC

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This study investigated the antioxidant and immune enhancement activities of Artemisia argyi H. fermented by Lactobacillus plantarum. The fermented A. argyi H. ethanol extract increased scavenging activities of 1,1-diphenyl-2picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6sulfonic acid) (ABTS + ), hydroxyl (•OH), and superoxide (O 2 -) radicals. Particularly, the ethanol extract of fermented A. argyi H. exhibited higher •OH and O 2 radical scavenging activities, compared with DPPH and ABTS + radical scavenging activities. To evaluate the immune enhancement effects of the fermented A. argyi H., mice were fed a normal diet supplemented the fermented A. argyi H. at concentrations of 1%, 2%, and 5%, respectively. The supplementation of fermented A. argyi H. dose-dependently increased splenocyte proliferation. In addition, mice fed with 5% fermented A. argyi H. showed enhanced proliferation of T-cells and B-cells, along with increased levels of interferon-γ, interleukin-10, and tumor necrosis factor-α, compared to the normal group. Furthermore, mice fed with fermented A. argyi H. exhibited an increase in prominent probiotics such as Akkermansia muciniphila and Lactobacillus in gut microbiota, compared to the normal group. This study suggests that fermented A. argyi H. with Lactobacillus plantarum could be used as a dietary antioxidant and immune enhancement agent.

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“…Fermentation of aqueous extracts of chickpea flour with lactic acid bacteria can be targeted strategically to boost antioxidant and anti-hyperglycemic relevant functional qualities in select chickpea varieties [108]. Lactiplantibacillus plantarum WLPL01 fermentation improved the bioactive compounds of Artemisia argyi [109]. Lactiplantibacillus plantarum X7021 is a novel strain originated from the brine of stinky tofu, and it is a prospect starter candidate for the fermentation of plant foodstuffs [110].…”

Section: Functional Foodsmentioning

confidence: 99%

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

2022

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Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. The keywords reviewed were fermentation technologies, protein mass expression, health benefits of functional foods, microbial fermentation technology, anaerobic respiration, fermentation in eukaryotes, fermentation in prokaryotes, solid state fermentation and submerged fermentation. This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.

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Effects of Lactiplantibacillus plantarum WLPL01 fermentation on antioxidant activities, bioactive compounds, and flavor profile of Artemisia argyi

Cited by 7 publications

References 50 publications

Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation

Effect of Fermented Artemisia argyi on Egg Quality, Nutrition, and Flavor by Gut Bacterial Mediation

Anti-oxidant and immune enhancement effects of Artemisia argyi H. fermented with lactic acid bacteria

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

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