Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process

Kodchasee, Pratthana; Nain, K.; Abdullahi, Aliyu Dantani; Unban, Kridsada; Saenjum, Chalermpong; Shetty, Kalidas; Khanongnuch, Chartchai

doi:10.1016/j.fbio.2021.100998

Cited by 13 publications

(24 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…From the application of DPPH • scavenging assay to Miang (fermented tea leaves) extracts using the proposed method, we obtained the IC 50 , VCEAC, and TEAC values compared to the reference method, as summarized in Table 1 . Such antioxidant activity occurred from the antioxidant compounds in Miang that were reported in a previous work [ 29 ]. Figure 2 B shows the obtained sigmoid curves exhibiting the scavenging activity of Miang extracts.…”

Section: Resultsmentioning

confidence: 65%

A Simple Minimized System Based on Moving Drops for Antioxidant Analysis Using a Smartphone

et al. 2021

Self Cite

View full text Add to dashboard Cite

In this paper, a novel antioxidant analysis is proposed using a simple minimized device based on moving drops as solution handling and a smartphone as a detector. This approach is based on the colorimetric determination of the scavenging activity against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), expressed as the half-maximal inhibitory concentration (IC50), vitamin C equivalent antioxidant capacity (VCEAC), and Trolox equivalent antioxidant capacity (TEAC). A small drop of the positive control or the samples moves by eluting an ethanol drop down by the force of gravity to react with a DPPH• drop in the detection zone. The color change of DPPH• is monitored by a smartphone camera, and the color signals are processed using Adobe Photoshop software. The magenta-to-yellow ratio was successfully applied to evaluate the percentage of DPPH• inhibition with no significant difference compared with the reference spectrophotometric method at a confidence level of 95%. The total phenolic content (TPC) was measured using the Folin–Ciocalteu assay. An application to Miang (fermented tea leaf extract) showed the consonant relationship between the scavenging activity of DPPH• and TPC.

show abstract

Section: Resultsmentioning

confidence: 65%

A Simple Minimized System Based on Moving Drops for Antioxidant Analysis Using a Smartphone

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…and an Enterococcus sp., have been isolated from Miang [16][17][18][19][20]. Recent studies exploring the microbial community during Miang fermentation by non-filamentous growth-based fermentation (NFP process) [21], and filamentous growth-based fermentation (FFP process) [22] have confirmed the important role of LAB and their diversity in Miang samples. This indicates the relevance of Miang as potential source of probiotic bacteria.…”

Section: Introductionmentioning

confidence: 94%

Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation

et al. 2021

Self Cite

View full text Add to dashboard Cite

Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic bacteria. A total of 133 isolates of lactic acid bacteria (LAB) isolated from Miang were evaluated for probiotic potential. Among them, 5 strains showed high tolerance to bile and acidic conditions and were selected for further evaluation. All selected strains showed inhibitory activity against human pathogens, including Bacillus cereus, Staphylococcus aureus, and Salmonella ser. Typhimurium. Nucleotide sequences analysis of the 16S rRNA gene revealed that 3 isolates were identified as Lactobacillus pentosus; the remaining were L. plantarum and Pediococcus pentosaceus, respectively. All 5 strains showed a high survival rate of more than 90% when exposed to simulated gastrointestinal conditions and were also susceptible to antibiotics such as erythromycin, tetracycline, and gentamycin, and resistant to vancomycin, streptomycin, and polymycin. In addition, the selected isolates exhibited different degrees of cell surface hydrophobicity (58.3–92.9%) and auto-aggregation (38.9–46.0%). The antioxidant activity reflected in DPPH scavenging activities of viable cells and their cell-free culture supernatants (CFCS) were also found in selected LAB isolates. Moreover, selected LAB isolates showed ability to grow on commercial prebiotics (GOS, FOS or XOS). The preliminary study of spray-drying using cyclodextrin as thermoprotectant suggested that all strains can be designed as a powdered formulation. L. pentosus A14-6 was the best strain, with high tolerance against simulated gastrointestinal conditions, high cell surface hydrophobicity, effective response to tested commercial oligosaccharides, especially XOS, and the highest cell antioxidant properties. L. pentosus A14-6 was therefore targeted for further applications in food and synbiotic applications.

show abstract

“…filamentous fungi growth-based process (FFP) and the non-filamentous fungi growth-based process (NFP), have found their niches in the eastern (including Chiang Rai, Phayao, Lampang, Phrae, and Nan provinces) and western (Chiang Mai, Lumphun, and Mae Hong Son provinces) regions of northern Thailand (ancient eastern and western Lanna Kingdom) [6]. Kodchasee et al [7] and Unban et al [8] have extensively investigated and simulated FFP and NFP fermentation over an extended period using fresh tea leaves sourced from Mae-lua village, Phrae Province, and Papae district, Chiang Mai Province, Thailand respectively. These sampling areas have been established to produce significant concentrations of bioactive compounds in Miang [9] as well as possess well acceptable product quality compared to Miang from other plantation areas (unpublished data).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

et al. 2021

Self Cite

View full text Add to dashboard Cite

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based process (NFP) and filamentous fungi-based process (FFP) had elevated levels of total polyphenols, total tannins, and condensed tannins compared to young and mature tea leaves. The antioxidant studies also showed better the half-maximal inhibitory concentration (IC50) values for fermented leaves in both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays as well as improved ferric reducing antioxidant power (FRAP) compared to young and mature tea leaves. Extracts of NFP and FFP samples at concentrations of 50 and 100 ppm showed better protective effects against hydrogen peroxide (H2O2)-induced intracellular reactive oxygen species (ROS) production in HT-29 colorectal cells without exerting cytotoxicity. Additionally, lipopolysaccharide (LPS)-induced production of nitric oxide (a proinflammatory mediator as well as a reactive nitrogen species) was also inhibited by these fermented Miang extracts with an IC50 values of 17.15 μg/mL (NFP), 20.17 μg/mL (FFP), 33.96 μg/mL (young tea leaves), and 31.33 μg/mL (mature tea leaves). Therefore, both NFP-Miang and FFP-Miang showed the potential to be targeted as natural bioactive functional ingredients with preventive properties against free radical and inflammatory-mediated diseases.

show abstract

Microbial dynamics-linked properties and functional metabolites during Miang fermentation using the filamentous fungi growth-based process

Cited by 13 publications

References 43 publications

A Simple Minimized System Based on Moving Drops for Antioxidant Analysis Using a Smartphone

A Simple Minimized System Based on Moving Drops for Antioxidant Analysis Using a Smartphone

Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation

Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

Contact Info

Product

Resources

About