Lactobacillus Paracasei Hii01 Mediated Fermentation of Syzygium Cumini L. Fruits: Assessment of Changes in Phenolic Content and Antioxidant Capacity

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

doi:10.22159/ajpcr.2018.v11i6.25325

Cited by 7 publications

(7 citation statements)

References 15 publications

(17 reference statements)

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“…and Sirin et al ., 39 reported similar results for DPPH radical‐scavenging activity, around 30% higher than the control. Nevertheless, total polyphenol concentrations seemed to be lower than the average compared to results reached by other LAB 40 …”

Section: Resultscontrasting

confidence: 66%

“…Nevertheless, total polyphenol concentrations seemed to be lower than the average compared to results reached by other LAB. 40 LAB CFS in the biopreservation of red grapes Figure 1 shows the results for the percentage of fruits contaminated per day. Figure 2 The results of the number of viable spores per gram of grapes are shown in Fig.…”

Section: Identification Of Antifungal Compoundsmentioning

confidence: 99%

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Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

et al. 2021

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BACKGROUND: Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, because of several problems associated with the use of synthetic compounds, the industry demands new and safer methods. In the present work, the biopreservation potential of four lactic acid bacteria (LAB) strains was studied against the principal grape contaminant fungi.RESULTS: Agar diffusion test evidenced that all four culture-free supernatant (CFS) had antifungal properties against all tested fungi. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test values evidenced that media fermented by the Lactobacillus plantarum E3 and Lactobacillus plantarum E4 strains showed the highest antifungal activity, resulting in an MFC from 6.3 to 100 g L −1 . Analysis of CFS evidenced the presence of different antifungal compounds, such as lactic acid, phenyllactic acid and pyrazines. In tests on red grapes, an average reduction of 1.32 log 10 of the spores per gram of fruit was achieved by all CFS in grapes inoculated with Aspergillus ochraceus and by 0.94 log 10 for L. plantarum E3 CFS against Botrytis cinerea. CONCLUSION:The antifungal activity of the fermented CFS by L. plantarum E3 reduced the growth of B. cinerea and A. ochraceus in grapes, which are the main contaminant and main producer of ochratoxin A in these crops, respectively. Therefore, based on the results obtained in this work, use of the strain L. plantarum E3 could be an interesting option for the biopreservation of grapes.

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Section: Resultscontrasting

confidence: 66%

Section: Identification Of Antifungal Compoundsmentioning

confidence: 99%

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

et al. 2021

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“…Sirilun et al [94] observed an increase in total phenolic content and antioxidant activity of Syzygium cumini L. fruit juice after fermentation with Lb. paracasei strain HII01.…”

Section: Resultsmentioning

confidence: 99%

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

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“…An opposite phenomenon was noted in studies of fruits. Sirilun et al 59 reported an increase in the total phenolic content and the antioxidant activity in Syzygium cumini L. fruit juice fermented by Lb. paracasei strain HII01, and Bujna et al 60 observed an increase in the amount of phenols and antioxidant activity in apricot juice.…”

Section: Vegetablesmentioning

confidence: 99%

Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

Kiczorowski

Kiczorowska

Samolińska

et al. 2022

Sci Rep

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In the present study, the dry matter, crude ash, crude protein, ether extract, and energy, macro- (Na, K, Ca, Mg, P), micro- (Zn, Cu, Fe) minerals, heavy metals (Pb, Cd), vitamin C, A, carotene, and phenolic content were determined in chosen raw and fermented vegetables. The dietary intake of several macro- and microconstituents per one serving (100 g or humans and animals: ducks and pigs) was calculated. The fermentation process was found to reduce water and increase fat content in the vegetables. Lower levels of vitamin C and phenols were also found in the fermented vegetables. The vitamin A and carotene content in the fermented carrots and peppers were increased in comparison with the raw vegetables. The fermentation process decreased the concentration of some basic nutrients, mineral content, vitamins C and A, and phenols. Broccoli, peppers, and red beet had the highest levels of the analyzed nutrients and bioconstituents. The fermentation process is regarded by nutritionists as beneficial to human health. The addition of fermented plants is recommended in animal nutrition as well. This process modifies the chemical composition of preserved vegetables, e.g. it reduces the concentration of dietary fiber, and brings favorable effects in poultry and pig nutrition.

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Lactobacillus Paracasei Hii01 Mediated Fermentation of Syzygium Cumini L. Fruits: Assessment of Changes in Phenolic Content and Antioxidant Capacity

Cited by 7 publications

References 15 publications

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition

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