Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research

Chen, Wending; Xie, Cai-Yun; He, Qi; Sun, Jianxia; Bai, Weibin

doi:10.1016/j.fochx.2022.100535

Cited by 30 publications

(23 citation statements)

References 40 publications

(47 reference statements)

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“…However, peonidin 3-glucoside was first identified in strawberry in 2010 [ 32 ]. They play important roles in providing attractive red color in fresh strawberry fruit [ 33 ]. The contents of these two anthocyanins were significantly lower in the Baiyu cultivar than other strawberry cultivars.…”

Section: Resultsmentioning

confidence: 99%

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Wang

et al. 2023

Foods

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Strawberry (Fragaria × ananassa) is among the most widely cultivated fruits with good taste and rich nutrients. Many strawberry species, including white strawberries, are planted all over the world. The metabolic profiles of strawberry and distinctions among different cultivars are not fully understood. In this study, non-targeted metabolomics based on UHPLC-Q-Exactive Orbitrap MS was used to analysis the metabolites in 10 strawberry species. A total of 142 compounds were identified and were divided into six categories. Tochiotome may differ most from the white strawberry (Baiyu) by screening 72 differential metabolites. Histidine, apigenin, cyanidin 3-glucoside and peonidin 3-glucoside had potential as biomarkers for distinguishing Baiyu and another 11 strawberry groups. Amino acid metabolisms, anthocyanin biosynthesis and flavonoid biosynthesis pathways were mainly involved in the determination of the nutrition distinctions. This research contributes to the determination of the nutrition and health benefits of different strawberry species.

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Section: Resultsmentioning

confidence: 99%

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Wang

et al. 2023

Foods

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“…This might be because the anaerobic bacterium B. animalis subsp. lactis converts fat and other macromolecular substances into flavonoids or phenolic substances in the fermentation process 51 . The results of superoxide anion scavenging of SBY fermented by different strains are depicted in Fig.…”

Section: Resultsmentioning

confidence: 99%

Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

Xu,

Yan,

et al. 2023

J Sci Food Agric

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BACKGROUNDSoy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy‐based yogurt using a single strain and to provide technical support for the reuse of soy whey.RESULTSStreptococcus salivarius subsp. thermophilus HCS07‐002, Bifidobacterium animalis subsp. lactis HCS04‐001 and Lactiplantibacillus plantarum HCS03‐084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04‐001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy‐based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04‐001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt.CONCLUSIONOur findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04‐001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry.

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“…Studies have confirmed that strawberries' antioxidant ability closely correlates with their potent phenolic compounds and vitamin C content 23 . Vitamin C is the essential antioxidant component in strawberries, followed by anthocyanins and then hydroxycinnamic acids (mainly p-coumaric acid derivatives and flavanols) 24 . Strawberry consumption increases plasma antioxidant capacity, reduces oxidative damage of plasma proteins and increases vitamin C levels in the serum 25 .…”

Section: Oxidative Stress Suppression By Different Berriesmentioning

confidence: 99%

A Systemic review on Antioxidant Potential of Berries used in Imuuxanth by Renatus

Dutta¹,

Kar²,

Shukla³

2023

J. Drug Delivery Ther.

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Food items which are plant based such as Berries, Vegetables and Fruit have significant effects on health, they pertain potential to boost up immune system. There have been researches and documents journaled supporting roles of phytochemicals extricated from berries in modulation of immune system. The primary phytochemicals in berry fruits are phenolic composites including flavonoids (anthocyanins, flavonols, flavones, flavanols, flavanones, and isoflavonoids), tannins, and phenolic acids. The presence of unequivocal Amount of polyphenols makes berries active against oxidative stresses (Antioxidant) and inflammation (Anti-inflammatory) in reverberations these berries show therapeutics such as Antidiabetics, Anticancerous, Anti-neurological muddles. This review examines berries which were used in imuuxanth formulation developed by Renatus Wellness: blackberries, blackcurrants, blueberries, cranberries, raspberries, black raspberries, and strawberries and their polyphenols having antioxidant potential Nevertheless, future clinical trials are required to study and improve the bioavailability of berries’ phenolic compounds and extend the evidence that the active compounds of berries can be used as medicinal foods against various diseases. Keywords: Antioxidant, Berries, Imuuxanth, Renatus

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Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research

Cited by 30 publications

References 40 publications

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit

Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

A Systemic review on Antioxidant Potential of Berries used in Imuuxanth by Renatus

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