Submerged fermentation with Lactobacillus brevis significantly improved the physiological activities of Citrus aurantium flower extract

Chen, Chih-Yu; Hu, Chi-Yao; Chen, Yihui; Li, Yating; Chung, Ying‐Chien

doi:10.1016/j.heliyon.2022.e10498

Cited by 8 publications

(11 citation statements)

References 47 publications

(85 reference statements)

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“…L. brevis fermentation for 60 h led to significant increases in the antioxidant activity of free polyphenol extracts of Betaphycus gelatinum substrate, as indicated by the remarkably increased FRAP value and the DPPH and ABTS radical scavenging capacities of free polyphenol extracts compared with those of L. brevis fermentation for 0 h. Conversely, L. brevis fermentation for 60 h brought about a significant decrease in the antioxidant activity of bound polyphenol extracts of Betaphycus gelatinum substrate, as indicated by the lower DPPH and ABTS radical scavenging capacities of bound polyphenol extracts compared with those of L. brevis fermentation for 0 h. There was no significant difference in the sum of the FRAP values of free and bound polyphenol extracts between 0 and 60 h fermentation. Generally, the trend in variation in the antioxidant activity of free polyphenol extracts during fermentation was consistent with that of previous studies [ 14 , 15 , 17 , 18 , 28 , 57 ]. The antioxidant abilities of free polyphenol extracts of apple juice, watermelon juice, rice bran, Sargassum sp., and Irish brown seaweeds after lactic acid bacteria fermentation were higher than those before fermentation [ 14 , 15 , 17 , 18 , 28 ].…”

Section: Resultssupporting

confidence: 91%

“…The antioxidant abilities of free polyphenol extracts of apple juice, watermelon juice, rice bran, Sargassum sp., and Irish brown seaweeds after lactic acid bacteria fermentation were higher than those before fermentation [ 14 , 15 , 17 , 18 , 28 ]. Similar results were also found in the antioxidant activity of free Citrus aurantium flower extracts fermented by L. brevis [ 57 ]. In a previous study, it was found that the enzymes produced by lactic acid bacteria during fermentation released the bound polyphenols, thus increasing the content and antioxidant ability of the free polyphenols [ 58 ].…”

Section: Resultssupporting

confidence: 84%

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Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity

Wang,

Zhao,

Guo

et al. 2023

Foods

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Little information is available regarding polyphenol variations in the food processing of edible and medicinal red seaweed, Betaphycus gelatinum. This study investigated the effects of Lactobacillus brevis fermentation on total polyphenol content (TPC), polyphenol profile, and antioxidant activity in Betaphycus gelatinum pretreated by ultrasound-assisted mild acid hydrolysis for the first time. During 60 h of fermentation, the viable colony number significantly increased, pH significantly decreased, and reducing sugar content significantly decreased initially, then significantly increased. Free TPC significantly increased to 865.42 ± 29.29 μg GAE/g DW (163.09% increase) with increasing antioxidant activity, while bound TPC significantly decreased to 1004.90 ± 87.32 μg GAE/g DW (27.69% decrease) with decreasing antioxidant activity. Furthermore, 27 polyphenol compounds were identified by ultra-high-performance liquid chromatography with Xevo triple quadrupole mass spectrometry. In total, 19 and 23 free polyphenols and 24 and 20 bound polyphenols were identified before and after fermentation, respectively. Before fermentation, bound trans-cinnamic acid (56.75%), bound rosmarinic acid (26.62%), and free trans-cinnamic acid (3.85%) were the main components. After fermentation, free rosmarinic acid (43.57%), bound trans-cinnamic acid (15.19%), bound rosmarinic acid (13.33%), and free trans-cinnamic acid (5.99%) were the main components. These results provide information for the food processing of Betaphycus gelatinum.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 84%

Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity

Wang,

Zhao,

Guo

et al. 2023

Foods

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“…Numerous studies have shown that fermentation significantly changes the polyphenol proﬁles of plant-based foods [ 53 , 54 ]. Traditional naturally fermented rose petals are usually fermented at room temperature (approximately 20–22 °C).…”

Section: Discussionmentioning

confidence: 99%

Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation

Abla,

Cai,

Gao

et al. 2024

Heliyon

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“…The skin is the largest organ in the body, accounting for about 10%–15% of body weight, and it helps protect the body from risks such as UV rays, pollution, and infections (DeWeerdt, 2018). It was found that the anti‐tyrosinase activity and anti‐wrinkle activity of Citrus aurantium flower fermented by Lactobacillus brevis were 5.2‐fold and 4.29‐fold higher than those of the unfermented group, respectively, and in addition, the fermented extract of L. brevis showed excellent inhibitory activity in wrinkle‐related enzyme activities (Chen et al., 2022). Fermented kelp has also been found to have skin protective benefits.…”

Section: Effects Of Probiotic‐fermented Mfh On Human Healthmentioning

confidence: 99%

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Cui,

Zhang,

Pan

et al. 2024

Comp Rev Food Sci Food Safe

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Recently, consumers have become increasingly interested in natural, health‐promoting, and chronic disease‐preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic‐fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic‐fermented MFH. Probiotics degrade toxins and anti‐nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic‐fermented MFH in recent years, including antimicrobial, antioxidant, anti‐inflammatory, anti‐neurodegenerative, skin‐protective, and gut microbiome‐modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic‐fermented MFH is prospected in combination with modern development technologies, such as high‐throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic‐fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic‐fermented MFH.

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Submerged fermentation with Lactobacillus brevis significantly improved the physiological activities of Citrus aurantium flower extract

Cited by 8 publications

References 47 publications

Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity

Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity

Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa ‘Mohong’ during fermentation

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

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