Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shayma T.G. Al-Sahlany ◽  
Alaa K. Niamah

Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples. Findings After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability. Originality/value Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

Author(s):  
O.V. Knysh ◽  
Yu.V. Nikitchenko

Probiotic microorganisms are known to be able to exhibit antioxidant activity. Most of beneficial probiotics effects are due to the action of their derivatives (structural components and metabolites). The aim of the work was to investigate the antiradical activity of cell-free extracts containing bacterial derivatives of Bifidobacterium bifidum 1 and Lactobacillus reuteri DSM 17938 probiotic strains, by their hydroxyl radical scavenging activity in the model system of their generation. Cell-free extracts were obtained from disintegrators and cultures of probiotic bacteria cultured in the disintegrators of their own cells. A metabiotic HYLAK FORTE was chosen as the reference drug. At a concentration 20% vol. in the incubation medium the hydroxyl radical scavenging by L. reuteri cell-free extracts was at a level of 75–90 %, and the hydroxyl radical scavenging by B. bifidum cell-free extracts was at a level of 50–60%. The metabiotic provided the same level of the hydroxyl radical scavenging activity when its content in the incubation medium was lower in 1.5 – 2.5 times. Extracts obtained from disintegrators showed a more pronounced antiradical activity than extracts from probiotic cultures. Based on the weight of the dry residue, concentrations for 50% hydroxyl radical scavenging (ІС50) by extracts and metabiotic were calculated. According to this indicator, L. reuteri extract obtained from disintegrate was the most effective (IC50 = 1.57 mg/ml). Other investigated derivative-containing products were arranged in decreasing order of antiradical activity as follows: B. bifidum extract from disintegrate (IC50 = 1, 64 mg/ml) > B. bifidum extract from culture (IC50 = 1, 75 mg/ml) > L. reuteri extract from culture (IC50 = 1, 86 mg/ml) > HYLAK FORTE (IC50 = 11, 03 mg/ml). Thus, all the studied extracts showed antiradical activity with respect to the most reactive hydroxyl radical. The obtained results encourage further study of the antioxidant properties of L. reuteri and B. bifidum cell-free extracts in order to elucidate the mechanisms of their biological activity and justify the appropriateness of their therapeutic use.


2019 ◽  
Vol 50 (1) ◽  
pp. 13-20 ◽  
Author(s):  
Mohammad Ghiath Naser Aldeen ◽  
Rita Mansour ◽  
Malak AlJoubbeh

Purpose This paper aims to study the effect of cooking and food additives, such as lemon juice and vinegar, on phenols and flavonoids contents and antioxidant activity of purslane. Design/methodology/approach The Folin–Ciocalteu method was used to determine total phenols content (TP), while total flavonoid content (TF) was determined by the aluminum chloride method. Two methods were used for determination of antioxidant activity: DPPH (1, 1-diphenyl-2-picrylhydrazyl) assay to determine radical scavenging activity, and ferric-reducing antioxidant power (FRAP) to measure the reducing power. Findings According to the results, leafs had higher values of TP, TF and antioxidant activity than aerial parts. Both lemon juice and vinegar retracted antioxidant properties of leafs. TP and TF of leaves showed deterioration after treatment with lemon by 58% and 21.8%, respectively, and FRAP and radical scavenging activity decreased by 75.8% and 74.5%, respectively (p < 0.001). Also, TP, TF, FRAP and DPPH radical scavenging activity decreased in leaves by 82.2%, 30.5%, 87.8% and 90.9%, respectively, after treatment of leaves with vinegar. TF increased after cooking in studied parts, where no significant statistical difference was observed in TP and antioxidant activity (DPPH assay and FRAP) of cooked aerial parts. Adding lemon juice after cooking increased antioxidant properties of purslane (p < 0.001). Originality/value Purslane has antioxidant activity because it is rich in polyphenols and flavonoids. Effects of food additives and cooking were studied using different measurements. According to the authors’ knowledge, this is the first work that studied the effect of food additives on antioxidant properties of purslane.


2019 ◽  
Vol 86 (3) ◽  
pp. 361-367 ◽  
Author(s):  
Evangelia Zoidou ◽  
Sofia Theodorou ◽  
Ekaterini Moschopoulou ◽  
Lambros Sakkas ◽  
Georgios Theodorou ◽  
...  

AbstractThis research paper addresses the hypothesis that the fortification of goat milk base with whey protein concentrate (WPC) could affect both the textural and the biofunctional properties of set-style yoghurt. The effect of fortification of goat milk base with two different WPCs on thermophilic bacteria counts, proteolysis, physical and biofunctional properties of set-style yoghurts was studied at specific sampling points throughout a 4-week storage period. Fortification and storage did not influence thermophilic counts. Physical properties were affected significantly (P < 0.05) by the composition of the protein and the mineral fraction of the WPC but not by the storage. ACE-inhibitory activity was moderate in accordance to low lactobacilli counts and lack of proteolysis. DPPH-radical scavenging activity, Fe2+-chelating activity and superoxide scavenging activity were high. At 28 d an anti-inflammatory effect was observed, which was not affected by WPC addition.


2007 ◽  
Vol 30 (4) ◽  
pp. 724-728 ◽  
Author(s):  
Ki Sung Kang ◽  
Hyun Young Kim ◽  
Seung Hoon Baek ◽  
Hye Hyun Yoo ◽  
Jeong Hill Park ◽  
...  

Author(s):  
Shivakumar S. Godipurge ◽  
Naveen J. Biradar ◽  
Jaiprakash S. Biradar ◽  
Nitin Mahurkar

<p><strong>Objective: </strong>This study was designed to chemical composition and hepatoprotective effects of a polyphenolic fraction of aerial parts of <em>R. hypocrateriformis </em>(PPFRH). It was shown to exhibit strong <em>in vitro</em> lipid peroxidation and scavenging activity against hydroxyl radical.</p><p><strong>Methods: </strong>The chemical composition of a polyphenolic fraction of <em>R. hypocrateriformis</em> was analyzed by High-performance liquid chromatography method. Hepatocellular injuries induced by paracetamol were assessed by liver damage in Wistar albino rat; the hepatoprotective effect was evaluated by biochemical parameters in rat serum, antioxidant hydroxyl radical scavenging activity and lipid peroxidation in liver tissue.</p><p><strong>Results: </strong>The polyphenolic fraction of aerial parts of <em>R. hypocrateriformis</em> for lipid peroxidation is significantly (p&lt;0.05). In the hepatoprotective activity of liver enzymes and hepatic necrosis were significantly (p&lt;0.001) closer to paracetamol. The correlation coefficient between the hydroxyl scavenging radical and total phenolic and flavonoid contents were found to be R² = 0.9045 and R² = 0.8876 suggesting the contribution of phenolic and flavonoid compounds of the polyphenolic fraction of aerial parts of <em>R. hypocrateriformis</em> by 90% and 88% to its radical scavenging activity.</p><p><strong>Conclusion: </strong>The polyphenolic fraction of aerial parts of <em>R. hypocrateriformis</em> possesses a significant protective effect against acute hepatotoxicity induced by paracetamol and which may be due to the phenolic and flavonoid components.</p>


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