Lactobacillus-Fermented Plant Juice as a Potential Ingredient in Cosmetics: Formulation and Assessment of Natural Mouthwash

Sirilun, Sasithorn; Sivamaruthi, Bhagavathi Sundaram; Kumar, Naphatsorn; Kesika, Periyanaina; Peerajan, Sartjin; Chaiyasut, Chaiyavat

doi:10.22159/ajpcr.2016.v9s3.14707

Cited by 18 publications

(13 citation statements)

References 22 publications

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“…The antimicrobial activity of fermented pomegranate juice and aromatic portulaca plant (Portulaca oleracea) has been demonstrated against microorganisms such as E. coli and Bacillus megaterium [36,37] as well as for various fermented plants, including cloves and green tea, the activity has been observed toward S. aureus, Pseudomonas aeruginosa, and Streptococcus spp. [38]. Unlike the reported researches, focused on fermentation with L. plantarum, in the present work also strains belonging to L. casei group (L. rhamnosus, L. casei, and L. paracasei) were applied, showing, in some cases, better performances.…”

Section: Discussionmentioning

confidence: 75%

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

et al. 2019

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Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.

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Section: Discussionmentioning

confidence: 75%

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

et al. 2019

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“…Trypticase soy agar and sabouraud dextrose agar media (HiMedia) were used for culturing bacteria, and yeast and mold, respectively. [22] …”

Section: Microbiological Analysis Of Fsmmentioning

confidence: 99%

Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk

Sirilun¹,

Chaiyasut²,

Kesika³

et al. 2017

Natl J Physiol Pharm Pharmacol

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Background: Lactic acid bacteria (LAB) are reported to have immune activating property. The genetically modified LAB strains producing interleukin (IL) -10 were under consideration for the treatment of inflammatory bowel diseases (IBD). Soybean is rich in necessary nutrients, and the fermented soybean products are known for its health benefits. Aims and Objectives: The current study was aimed to screen LAB with the immune activating property, and production and evaluation of LAB mediated fermented soymilk product. Materials and Methods: Screening of LAB from the fermented foods collected in Chiang Mai. To select a potent LAB strain, the LAB isolates were scrutinized for acid tolerant, bile tolerant, growth rate, antimicrobial ability, adhesion property, and induction of IL-10 production. The physical properties of fermented soymilk (FSM) were evaluated, and in vitro activation of IL-10 by FSM was assessed using Caco-2 cell line. Results: About 742 LAB strains were isolated from 335 fermented food samples. Based on the tested properties, LAB33 was selected as a potent LAB strain, and used for the fermentation of soymilk for 30 days. The LAB33 FSM was superior in quality regarding probiotic nature and microbiological safety. Conclusion: The results of the study suggested that LAB33 is the potent probiotic strain for the production of soymilk-based fermented functional food supplements for the betterment of IBD patients. Further, strain identification is required to register the strain in a public repository, and sustainable utilization for the benefit of mankind.

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“…are commonly used for the preparation of fermented beverages because of simple growth conditions, and innocuous for the general population. The Lactobacillus-mediated fermentation improved the nutritional value of Phyllanthus emblica fruit juice [10], and Lactobacillus fermented plant juice has also been reported for cosmetic applications [14].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Total Polyphenolic Content and Antioxidant Activity of Fermented Morinda Citrifolia L.

Chaiyasut

Sivamaruthi

Kesika

et al. 2018

Asian J Pharm Clin Res

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Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of Lactobacillus paracasei HII01-mediated fermented Morinda citrifolia L. (noni) juice. Methods:The fermentation media consist of 3:10:1 ratio of noni, water, and carbon source (either cane sugar or honey) along with 10% of inoculum (L. paracasei). The control samples were prepared without inoculum or substrate. The variations in pH, acidity, total phenolic content, and the antioxidant capacity of the samples were kinetically measured by standard methods. Results:The pH and total acidity of the samples were progressively reduced and improved when the duration of fermentation was prolonged, respectively. After 15 days of fermentation, F1 (1.198 mg GAE/ml sample) and F3 (1.265 mg GAE/ml sample) exhibited high total phenolic compound compared to other samples. Likewise, sample F3 displayed maximum antioxidant capacity. The samples with cane sugar exhibited high phenolic content, free radical scavenging activity, and chelating power than samples with honey. Conclusion:About 15 days of fermentation in sufficient to obtain the high quality (rich in phenolic compounds and antioxidant capacity) fermented M. citrifolia juice using L. paracasei, and cane sugar as starter, and carbon source, respectively.

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Lactobacillus-Fermented Plant Juice as a Potential Ingredient in Cosmetics: Formulation and Assessment of Natural Mouthwash

Cited by 18 publications

References 22 publications

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

Screening of lactic acid bacteria with immune modulating property, and the production of lactic acid bacteria mediated fermented soymilk

Changes in the Total Polyphenolic Content and Antioxidant Activity of Fermented Morinda Citrifolia L.

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