scholarly journals Enhanced Functionality of Canavalia gladiata Hull by Fermentation with Lactic Acid Bacteria

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 759-759
Author(s):  
Young Jun Kim ◽  
Dong Hun Lee ◽  
Wan Heo ◽  
Bok Kyoung Han ◽  
Kyoung a Hwang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
No Production ◽  
Dependent Manner ◽  
Glycosidase Activity ◽  
Nitrite Production ◽  
Canavalia Gladiata

Abstract Objectives Immature Canavalia Gladiata Hull (ICGH) has been used traditionally as food but the research data on its functionality is insufficient. Antioxidant and anti-inflammation activity of ICGH and fermentation was performed using lactic acid bacteria (LAB) with glycosidase activity to confirm whether the bioconversion affect the functionality. Methods LAB was screened from Kimchi for the glycosidase activity. Antioxidant activity was evaluated by ABTS, DPPH, cellular antioxidant activity (CAA), and nitrite oxide (NO) production was evaluated with RAW264.7 cell treated with lipopolysaccharide (LPS). Active component in ICGH was analyzed using HPLC-PDA, MS/MS, and NMR. Results LABs could grow in medium with ICGH as a sole nutrient source. After fermentation the contents of lactic acid was increased as sugar contents declined and asparagine and γ-aminobutyrate(GABA) were detected as main metabolite, and some flavonoids were identified. After fermentation, higher free radical scavenging activity was confirmed in ABTS and DPPH assay and the tendency to decrease in reactive oxygen species and nitrite production was found in a dose dependent manner. Conclusions The fermentation of ICGH with two selected strains enhanced the antioxidant activity and decreased NO production by increase in the bioavailability of active compounds in ICGH. Funding Sources National Institute of Agricultural Sciences.

scholarly journals Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours

2011 ◽  
Vol 78 (4) ◽  
pp. 1087-1096 ◽  
Author(s):  
Rossana Coda ◽  
Carlo Giuseppe Rizzello ◽  
Daniela Pinto ◽  
Marco Gobbetti
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Lactic Acid Bacteria ◽  
Ex Vivo ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antioxidant Peptides ◽  
Almost All

ABSTRACTA pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesizing antioxidant peptides. The radical-scavenging activity of water/salt-soluble extracts (WSE) from sourdoughs was significantly (P< 0.05) higher than that of chemically acidified doughs. The highest activity was found for whole wheat, spelt, rye, and kamut sourdoughs. Almost the same results were found for the inhibition of linoleic acid autoxidation. WSE were subjected to reverse-phase fast protein liquid chromatography. Thirty-seven fractions were collected and assayedin vitro. The most active fractions were resistant to further hydrolysis by digestive enzymes. Twenty-five peptides of 8 to 57 amino acid residues were identified by nano-liquid chromatography-electrospray ionization-tandem mass spectrometry. Almost all of the sequences shared compositional features which are typical of antioxidant peptides. All of the purified fractions showedex vivoantioxidant activity on mouse fibroblasts artificially subjected to oxidative stress. This study demonstrates the capacity of sourdough lactic acid bacteria to release peptides with antioxidant activity through the proteolysis of native cereal proteins.

scholarly journals Identifikasi Bakteri Asam Laktat dan Aktivitas Penghambatan Radikal pada Jaruk Tigarun (Crataeva nurvala, Buch Ham) (Identification of Lactic Acid Bacteria and Radical Scavenging Activity in Jaruk Tigarun (Crataeva nurvala, Buch HAM))

2016 ◽  
Vol 36 (03) ◽  
pp. 317
Author(s):  
Narzani Rahmi ◽  
Eni Harmayani ◽  
Umar Santosa ◽  
Purnama Darmadji
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethyl Acetate ◽  
Lactobacillus Plantarum ◽  
Methanolic Extract ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Ft Ir

Jaruk tigarun is a traditional fermented food from South Borneo made from tigarun flower that was fermented in water without salt addition. The objectives of the research were to isolate and identify the Lactic Acid Bacteria (LAB) from jaruk tigarun then to determine the DPPH radical scavenging activities of jaruk tigarun extracts. LAB was isolated from jaruk tigarun which was fermented for 7 days at room temperature. Media of MRS+CaCO3 were used to isolate the LAB while API 50 CHL kit was utilised to identify them. Fresh flowers and jaruk tigarun were also freeze-dryed, crushed and extracted using methanol, ethanol and ethyl acetate. The total phenolic and antioxidant activity of each extract were determine with Folin-Ciocalteu method and DPPH. Three isolates of LAB were isolated and identified as Lactobacillus plantarum. The fermentation was able to increase total phenolic of jaruk tigarun which was extracted with methanol, ethanol, and ethyl acetate (53.24 ± 0.73, 44.86 ± 0.90 and 23.95 ± 0.13 mg GAE/g extract, respectively). Similarly, the antioxidant activity of jaruk tigarun that were extracted with methanol, ethanol and ethyl acetate increased to 92.68 ± 0.02 %, 92.43 ± 0.11 %, and 42.94 ± 0.02 %. Methanolic extract of jaruk tigarun has the highest IC50 that was equal to 1.511 μg/mL. UV-Vis spectrum analysis and FT-IR were used to identify the compounds isolated from methanolic extract of jaruk tigarun resulting flavonoid as tentative identified compounds. ABSTRAKJaruk tigarun adalah salah satu makanan fermentasi tradisional dari Kalimantan Selatan yang dibuat dengan cara merendam bunga tigarun dalam air matang selama beberapa hari. Penelitian ini bertujuan untuk mengisolasi dan mengidentifikasi bakteri asam laktat yang terlibat selama fermentasi jaruk serta mengetahui aktivitas penghambatan radikal DPPH pada jaruk tigarun. BAL diisolasi dari bunga tigarun yang difermentasi selama 7 hari pada suhu kamar sampai menjadi jaruk. Isolasi BAL menggunakan media MRS+CaCO3 dan diidentifikasi dengan API 50 CHL Kit. Bunga segar dan jaruk tigarun juga masing-masing dikeringbekukan, dihaluskan dan diekstraksi dengan metanol, etanol dan etil asetat. Total fenolik dan aktivitas antioksidan dari masing masing ekstrak ditentukan dengan metoda Folin Ciocalteu dan DPPH. Tiga isolat BAL berhasil diisolasi dan diidentifikasi sebagai Lactobacillus plantarum. Fermentasi berhasil meningkatkan total fenolik dari jaruk tigarun yang diekstrak dengan metanol, etanol dan etil asetat berturut-turut sebesar 53,24 ± 0,73, 44,86 ± 0,90 dan 23,95 ± 0,13 mg GAE/g ekstrak. Demikian pula halnya dengan aktivitas antioksidan dari jaruk yang diekstrak dengan metanol, etanol dan etil asetat  meningkat menjadi 92,68 ± 0,02 %, 92,43 ± 0,11 %, dan 42,94 ± 0,02 %. Ekstrak metanol dari jaruk tigarun  memiliki IC50  yang paling baik yaitu sebesar 1.511 μg/mL. Hasil isolasi dan identifikasi senyawa yang dimurnikan dari ekstrak metanol jaruk menggunakan analisis spektrum UV-Vis dan FT-IR diperoleh dugaan senyawa adalah golongan flavonoid.Kata kunci: DPPH; flavonoid; jaruk tigarun; L. Plantarum; total fenolik

scholarly journals Evaluation of the Antioxidant Activity of Lactic Acid Bacteria Heat-Killed Cells Derived from Mulkimchi

2021 ◽  
Vol 27 (4) ◽  
pp. 868-879
Author(s):  
Hye-ran Son ◽  
Sang-Mo Kang
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Activity Assay ◽  
Dpph Assay ◽  
Phenolic Contents

In order to use lactic acid bacteria isolated from Mulkimchi as a raw material for cosmetics, strain screening was carried out. And we measured the antioxidant activity of the lactic acid bacteria heat-killed cells obtained by heating lactic acid bacteria isolated from Mulkimchi. Among lactic acid bacteria derived from Mulkimchi, 41 strains were selected based on the culture suitability such as growth rate and antibiotic resistance. DPPH assay, ABTS assay, nitrite radical scavenging activity assay, and total phenolic contents were measured for 41 strains. Based on Lactobacillus plantarum LP299v, 1 strain was selected through DPPH assay, 1 strain through ABTS assay, 1 strain through nitrite radical scavenging activity assay, and 1 strain through total phenolic contents measurement. Among these, we isolated Lactobacillus sp. P100, which showed excellent antioxidant activity in all experimental methods, and the result of identification through 16s rRNA showed Lactobacillus plantarum. The strain showed 3-10% better antioxidant activity than Lactobacillus plantarum LP299v. And we measured the cell toxicity and anti-inflammatory activity. Lactobacillus sp. P100 showed the lowest cell toxicity and the highest NO production inhibitory rate. In other words, we could isolate lactic acid bacteria that can be used as an antioxidant ingredient in cosmetics from Mulkimchi.

scholarly journals Ultrasonic Extraction of Bioactive Compounds From Green Soybean Pods and Application in Green Soybean Milk Antioxidants Fortification

2021 ◽  
Author(s):  
Noppol Leksawasdi ◽  
Siraphat Taesuwan ◽  
Trakul Prommajak ◽  
Charin Techapun ◽  
Rattanaporn Khonchaisri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Natural Antioxidants ◽  
Dependent Manner ◽  
Ultrasound Technique ◽  
Antioxidant Power ◽  
Soybean Milk

Abstract Green soybean (Glycine max L.) pods (GSP) are agro-industrial waste from the production of frozen green soybean and milk. These pods contain natural antioxidants and various bioactive compounds that are still underutilized. Polyphenols and flavonoids in GSP were extracted by ultrasound techniques and used in antioxidant fortification of green soybean milk. The ultrasound extraction that yielded the highest total polyphenol content was 50% amplitude for 10 min, whereas maximum flavonoids content was obtained at 50% amplitude for 15 min. Radical scavenging activity assayed by 2,2-diphenyl-1-picryl-hydrazyl radical (DPPH) and ferric reducing antioxidant power (FRAP) methods did not differ significantly (p>0.05) between the two conditions. Response surface methodology was applied to analyze an optimum ultrasonic-assisted extraction (UAE) condition of these variables. The highest desirability was found to be 50% amplitude with extraction time of 12.5 min. Fortification of the GSP extracts (1-3% v/v) in green soybean milk resulted in higher levels of bioactive compounds and antioxidant activity in a dose-dependent manner. Procyanidins were found to be the main polyphenols in dried GSP which were present at the concentration of 104.1 ± 2.1 mg/g dry sample, respectively. Addition of GSP extracts obtained by using an ultrasound technique to green soybean milk increased its bioactive compound content especially procyanidins as well as its antioxidant activity.

scholarly journals In Vitro Antioxidant Activity of Dibenz[b,f]azepine and its Analogues

2008 ◽  
Vol 5 (s2) ◽  
pp. 1123-1132 ◽  
Author(s):  
H. Vijay Kumar ◽  
C. R. Gnanendra ◽  
Nagaraja Naik ◽  
D. Channe Gowda
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
In Vitro Models ◽  
Antioxidant Compounds ◽  
Dependent Manner ◽  
Concentration Dependent Manner

Dibenz[b,f]azepine and its five derivatives bearing different functional groups were synthesized by known methods. The compounds thus synthesized were evaluated for antioxidant potential through different in vitro models such as (DPPH) free radical scavenging activity,ß-carotene-linoleic acid model system, reducing power assay and phosphomolybdenum method. Under our experimental condition among the synthesized compounds dibenz[b,f]azepine (a) and 10-methoxy-5H-dibenz[b,f]azepine (d) exhibited potent antioxidant activity in concentration dependent manner in all the above four methods. Butylated hydroxyl anisole (BHA) and ascorbic acid (AA) were used as the reference antioxidant compounds. The most active compounds like dibenz[b,f]azepine and its methoxy group substituent have shown more promising antioxidant and radical scavengers compared to the standards like BHA and ascorbic acid. It is conceivable from the studies that the tricyclic amines,i.e. dibenz[b, f]azepine and some of its derivatives are effective in their antioxidant activity properties.

scholarly journals DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
P. Suganya Devi ◽  
M. Saravana Kumar ◽  
S. Mohan Das
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Anthocyanin Content ◽  
Dependent Manner ◽  
Total Anthocyanin ◽  
Methanol Extracts ◽  
Sorghum Bran

There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.

Antihemolytic and antioxidant activities of Allium paradoxum

2010 ◽  
Vol 5 (3) ◽  
pp. 338-345 ◽  
Author(s):  
Mohammad Ebrahimzadeh ◽  
Seyed Nabavi ◽  
Seyed Nabavi ◽  
Bahman Eslami
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Aerial Part ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Dependent Manner ◽  
Vitro Assay ◽  
Aerial Parts

AbstractAntioxidant activity of the aerial part and bulbs of Allium paradoxum was investigated by eight in vitro assay systems. Extracts showed good antioxidant activity. IC50 for 1,1-diphenyl-2-picryl hydrazyl radical-scavenging activity was 890.9±43.2 and 984.9±33.5 µg/ml for the aerial part and bulbs, respectively. The aerial parts have better reducing power than bulb extracts but not comparable with Vitamin C (P>0.001). Extracts showed weak Fe2+ chelating ability, the IC50 being 959±47 and 530±24 µg/ml for bulbs and aerial parts, respectively. Both tested extracts exhibited good hydrogen peroxide scavenging in a concentration dependent manner. They exhibited good antioxidant activity against the hemoglobin-induced linoleic acid system that was comparable with vitamin C (P>0.01). They showed good activity against cumene hydro peroxide induced hemolysis in RBCs. In addition, they possessed antihemolytic activity. The extract from aerial parts had significantly higher total phenol and flavonoid content than did bulbs. Amounts of eight elements (Cu, Mn, Zn, Fe, Ni, Pb, Cd and Cr) were also determined in the bulb and aerial part using atomic absorption spectroscopy. They contained higher Fe and Mn contents than other elements.

scholarly journals Isolation, Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed (Epilobium angustifolium L.)

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7290
Author(s):  
Sergey Popov ◽  
Vasily Smirnov ◽  
Elizaveta Kvashninova ◽  
Victor Khlopin ◽  
Fedor Vityazev ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Exchange Chromatography ◽  
Enzyme Hydrolysis ◽  
Dependent Manner ◽  
Apple Pectin ◽  
Pectic Polysaccharides ◽  
Concentration Dependent Manner ◽  
Epilobium Angustifolium

The aim of this study was to isolate pectins with antioxidant activity from the leaves of Epilobium angustifolium L. Two pectins, EA-4.0 and EA-0.8, with galacturonic acid contents of 88 and 91% were isolated from the leaves of E. angustifolium L. by the treatment of plant raw materials with aqueous hydrochloric acid at pH 4.0 and 0.8, respectively. EA-4.0 and EA-0.8 were found to scavenge the DPPH radical in a concentration-dependent manner at 17–133 μg/mL, whereas commercial apple pectin scavenged at 0.5–2 mg/mL. The antioxidant activity of EA-4.0 was the highest and exceeded the activity of EA-0.8 and a commercial apple pectin by 2 and 39 times (IC50—0.050, 0.109 and 1.961 mg/mL), respectively. Pectins EA-4.0 and EA-0.8 were found to possess superoxide radical scavenging activity, with IC50s equal to 0.27 and 0.97 mg/mL, respectively. Correlation analysis of the composition and activity of 32 polysaccharide fractions obtained by enzyme hydrolysis and anionic exchange chromatography revealed that the antioxidant capacity of fireweed pectins is mainly due to phenolics and is partially associated with xylogalacturonan chains. The data obtained demonstrate that pectic polysaccharides appeared to be bioactive components of fireweed leaves with high antioxidant activity, which depend on pH at their extraction.

scholarly journals Saussurea lappa Clarke extract exhibits potent antioxidant effect and attenuates neuroinflammatory responses in lipopolysaccharide-stimulated microglial cells

2020 ◽  
Vol 19 (9) ◽  
pp. 1911-1917
Author(s):  
Sung-Gyu Lee ◽  
Hyun Kang
Keyword(s):  
Nitric Oxide ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Enzyme Linked Immunosorbent Assay ◽  
No Production ◽  
Dependent Manner ◽  
Concentration Dependent Manner ◽  
Saussurea Lappa ◽  
Tnf Α

Purpose: To investigate the antioxidant and anti-neuroinflammatory potential of Saussurea lappa Clarke (SLC-EA) extract in LPS-stimulated BV-2 microglial cells.Methods: Cell viability was measured by using the 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay while antioxidant activity was evaluated by using the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. Lipopolysaccharide (LPS) was used to stimulate BV-2 microglia. Griess assay was employed to assess nitric oxide (NO) production. iNOS (inducible NO synthase) expression and TNF-α (tumor necrosis factor-alpha) cytokine production were measured by ELISA (enzyme-linked immunosorbent assay) and immuno blot analysis, respectively.Results: Pretreatment of 100 mg/ml of SLC-EA (p < 0.001) was inhibited Nitric Oxide (NO) by 1 ug/ml of LPS-treated murine BV-2 cells. The expression of iNOS and TNF-α were reduced by SLC-EA concentration dependent manner (p < 0.001 at 100 mg/ml). SLC-EA were scavenged 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radicals in a dose-dependent manner with an IC50 value of approximately 51.4 μg/ml.Conclusion: The results indicate that SLC-EA extract exhibits strong antioxidant properties and inhibits excessive pro-inflammatory cytokine due probably to the antioxidant phenolic compounds present in SLC-EA extract. Further work in exploring the in-depth mechanisms of SLC-EA extract in regulating inflammatory signaling pathways in treating neuroinflammatory diseases is necessary. Keywords: Saussurea lappa, Antioxidant, Neuroinflammation, Microglia, TNF-α, iNOS

scholarly journals Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 822 ◽  
Author(s):  
Maria Simona Chiş ◽  
Adriana Păucean ◽  
Simona Maria Man ◽  
Victorița Bonta ◽  
Anamaria Pop ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Liquid Chromatography ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Rice Flour ◽  
Total Phenols ◽  
Gluten Free ◽  
Spontaneous Fermentation

Lactobacillus Spicheri DSM 15429 strain was used to ferment rice flour, aiming at exploiting its influence on the amino-acids, minerals, lactic acid, total phenols, and antioxidant activity of the rice sourdough and gluten-free muffins. Gluten-free muffins were prepared by using 15% rice sourdough fermented with the above strain of lactic acid bacteria and compared with rice spontaneous fermentation. Methods like LC-MS (Liquid chromatography–mass spectrometry), AA (atomic absorption), HPLC (High-performance liquid chromatography), Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) were used to fulfill the aim of the study. The addition of rice sourdough fermented with LAB was reflected in the chemical composition of the final baked good, improving its amount on bioactive compounds such as amino acids, mineral bioavailability, total phenols, and antioxidant activity. Total phenols and antioxidant activity increased their amount by 70.53% and 73.70%, respectively, meanwhile, lactic acid, minerals, and amino-acids increased their values at least twice. Thus, rice fermented with Lactobacilus spicheri DSM 15429 strain could be a tool to further increase the nutritional value of gluten-free baked products.

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