Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum

Abstract

Chrysophyllum albidum Linn (African star apple) is a fruit with extensive nutritional and medicinal benefits. The fruit and kernel in the seed are both edible. Strains of lactic acid bacteria (LAB) were isolated from fermented seeds and assessed for probiotic characteristics. The extracts in both the unfermented and the fermented aqueous extracts from the kernels obtained from the seeds of C. albidum were subjected to analysis using the gas chromatography/mass spectrometry (GC-MS) method. This analysis identified the bioactive compounds present as possible substrate(s) for the associated organisms inducing the fermentation and the resultant biotransformed products formed. Three potential probiotic LAB strains identified as Lactococcus raffinolactis (ProbtA1), Lactococcus lactis (ProbtA2a), and Pediococcus pentosaceus (ProbtA2b) were isolated from the fermented C. albidum seeds. All strains were non hemolytic, which indicated their safety, Probt (A1, A2a, and A2b) grew in an acidic environment (pH 3.5) during the 48-h incubation time, and all three strains grew in 1% bile, and exhibited good hydrophobicity and auto-aggregation properties. Mucin binding proteins was not detected in any strain, and bile salt hydrolase was detected in all the strains. l-lactic acid (28.57%), norharman (5.07%), formyl 7E-hexadecenoate (1.73%), and indole (1.51%) were the four major constituents of the fermented kernel of the C. albidum, while 2,5-dimethylpyrazine (C1, 1.27%), 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one (C2, 2.90%), indole (C3, 1.31%), norharman (C4, 3.01%), and methyl petroselinate (C5, 4.33%) were the five major constituents of the unfermented kernels. The isolated LAB are safe for consumption. The fermenting process metabolized C1, C2, and C5, which are possible starter cultures for the growth of probiotics. Fermentation is an essential tool for bioengineering molecules in foods into safe and health beneficial products.

Structural Transformation and Creativity Induced by Biological Agents during Fermentation of Edible Nuts from Terminalia catappa

“…Organic acids and alcohols are usually produced during fermentation [ 30 ]. Lactic acid was not the major molecule in the fermentation of the seeds from T. catappa , as earlier reported for the seeds obtained from C. albidum [ 7 ]. Butyric acid (P4) and cis-vaccenic acid (P7) were the predominant acids produced during the fermentation of the seeds of T. catappa instead of lactic acid ( Figure 2 ).…”

“…Consequentially, fermented foods are products consisting of modified compounds that are different from their original nature. In a recent study by Odutayo, et al [ 7 ], the Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the natural and fermented under-utilised kernel of Chrysophyllum albidum (African star apple) gives a vivid illustration of the biotransformation of the compounds in the raw seeds to that in the fermented seeds. Fermentation of foods results in products with diverse microbial communities and the bacteria in these communities can be similar to probiotics [ 8 ].…”

“…The natural submerged or spontaneous fermentation is the most preferred method for processing maize, millet, and sorghum into pap in homes [ 21 ]. Therefore, a study of this spontaneous fermentation should provide the best opportunity to understand the diverse organisms and phytochemicals that may be eventually consumed domestically [ 7 , 22 ]. The lactic acid bacteria is a major fermenting microorganism during the natural (spontaneous) fermentation of foods [ 16 ].…”

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

“…The scores of taste, flavor, and sourness of the sample were better than those of the control. The relatively high acidity might be attributed to the production of lactic acid during fermentation of the LAB, which brought better and proper sourness ( Odutayo et al, 2020 ). The better taste and flavor of the sample might be because the fermentation of the LAB could produce a variety of flavor components ( Hu et al, 2019 ).…”

“…The scores of taste, flavor, and sourness of the sample were better than those of the control. The relatively high acidity might be attributed to the production of lactic acid during fermentation of the LAB, which brought better and proper sourness (Odutayo et al, 2020).…”