Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata

Ng, Chang-Chai; Wang, Chung-Yi; Wang, Yaping; Tzeng, Wen-Sheng; Shyu, Yuan‐Tay

doi:10.1016/j.jbiosc.2010.11.011

Cited by 92 publications

(59 citation statements)

References 20 publications

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“…1c). The results were inclining with the antioxidant activity of lactic-fermented Anoectochilus formosanus (traditional Asian herb) ranged from 61% to 78% (Ng et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

Badwaik

Borah

et al. 2014

FSTR

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“…1c). The results were inclining with the antioxidant activity of lactic-fermented Anoectochilus formosanus (traditional Asian herb) ranged from 61% to 78% (Ng et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

Badwaik

Borah

et al. 2014

FSTR

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“…Fermentation of plant materials with the beneficial microbe's results improvement of the fermented product with the enrichment of the enzymes, vitamins and growth factors which can helps to promote the performance of animals [37,38]. The combination of probiotics and prebiotics that include both beneficial microorganisms and substrates exerts synergistic effects on the gastro-intestinal tract and consequently promotes the growth of animals [39].…”

Section: Discussionmentioning

confidence: 99%

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Kim¹,

Abm²,

Islam³

et al. 2017

J Nutr Food Sci

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Dietary Fermented Ginkgo biloba (FGLP) and Citrus junos Probiotics (FCJP) was evaluated on growth performance, immunity, cecal microbiology, meat composition and fatty acid profile in broilers. A total of 150 one day old Ross 308 broilers were randomly allocated to the 5 treatments (5 replicated pen of 6 birds/pen): 1) Control (corn-soybean meal based basal diet), 2) FGLP1: Corn-soybean meal based basal diet+5% FGLP, 3) FGLP2: Cornsoybean meal based basal diet+10% FGLP, 4) FCJP1: Corn-soybean meal based basal diet+5% FCJP, and 5) FCJP2: Corn-soybean meal based basal diet+10% FCJP. A significant increase in weight gain during starter (0-21 days), finisher (22-35 days) and overall period (0-35 days) was exhibited in FGLP2 supplemented group compared to control and other treatment groups (P<0.05); where better feed conversion efficiency was found after FCJP2 supplementation during finisher and overall period compared to control and other treatment groups (P<0.05). Serum IgG was elevated in FGLP and FCJP supplemented group relative to control birds (P<0.05). Meat composition data elucidated that, thigh meat crude protein and crude fat content was increased in FCJP1 supplemented group compared to control (P<0.05). There was found no significant differences in meat cholesterol content between control and treatment groups (P>0.05); however, among meat fatty acids, sum of SFA in thigh meat was diminished in FGLP group and sum of MUFA in breast meat was diminuted in FGLP and FCJP group compared to control (P<0.05). Sum of n-3 PUFA of breast and thigh meat was elevated after supplementation of FGLP and FCJP compared to control (P<0.05). To sum up, dietary FGLP and FCJP supplementation significantly improved performance and immunity, decreased SFA and elevated n-3 PUFA of broiler meat. Therefore, FGLP and FCJP probiotics could be supplemented as functional feed additives in broilers diet.

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“…Total DPPH antiradical activity (%) = [1-(A570 nm sample / A570 nm control)] X 100] (Ng et al, 2011).…”

Section: Antioxidant Activity Of Extractsmentioning

confidence: 99%

“…The anti-radical activity was presented in the form of percentages (%) by which different concentrations of the probiotic extracts reduced the absorbance of control DPPH in methanol at a wave length of 570 nm. Different wavelengths have been used in the past, Brand-Williams et al (1995) and Shikanga et al (2010) used 515 nm and 492 nm respectively while Armatu et al (2010) and Ng et al (2011) used 517 nm in determining antiradical activities.…”

Section: Antioxidant Activity Of Probiotic Cell Extractsmentioning

confidence: 99%

Antibacterial and Antioxidant Activity of Extracts from Selected Probiotic Bacteria

Nyanzi¹,

Shuping²,

Jooste³

et al. 2015

JFR

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Probiotic extracts can potentially be used as bio-preservatives and in reduction of oxidative stress. The study investigated the antibacterial and antioxidant activity of methanol extracts from freeze-dried cells of probiotic Lactobacillus strains identified using molecular techniques. The quantitative microplate method, which employed p-iodonitrotetrazolium (INT) and the method by Brand-Williams et al. (1995) were employed to investigate quantitatively the antibacterial and the antioxidant activity, respectively, of probiotic extracts. The MIC values extracts from most probiotic strains, tested against indicator bacterial pathogens, were in the range of 1.25 -5 mg/mL while that of Lb. casei strain B and Lc. lactis subsp lactis strain X was at least 20 mg/mL after 24 h of incubation at 37°C. At the highest extract concentration of 20 mg/mL used in the study, Lb. acidophilus, Lb. rhamnosus and Lb. casei strains had 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities of 77.9 -86.1%, 45.7 -86.4% and 36.9 -45.8% respectively. Quantitative antibacterial and antioxidant activities of methanol extracts from freeze-dried cells of probiotic Lactobacillus strains was determined for the first time.

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Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata

Cited by 92 publications

References 20 publications

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

Antibacterial and Antioxidant Activity of Extracts from Selected Probiotic Bacteria

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