Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation

Objective: To evaluate the cytotoxic potential of leaves and seeds of Hibiscus sabdariffa L., fruit juice of Phyllanthus emblica, rhizomes of Dryopteris cochleata and flowers of Caesalpinia decapetala (Roth) Alston along with the chemical profiling of the most toxic extract through Gas-mass spectroscopy-MS technique.Methods: The hydroalcoholic extract of the selected crude drugs was prepared by maceration method and the extracts were undergone through phytochemical analysis. The cytotoxic activity of the hydroalcoholic extract was performed against four cancer cell lines i.e. liver (HepG2), breast (MCF7), prostate (PC-3) and leukemia (HL60) using sulphorhodamine B assay. The hydroalcoholic extract of Caesalpinia decapetala flowers was profiled through using gas mass spectroscopy.Results: The results confirmed that Phyllanthus emblica inhibited HL60 cancer cells at the dose of 35.6 µg/ml and show dose-dependent growth inhibition. The flowers of Caesalpinia decapetala inhibited nearly fifty percent of HL60 cancer cells at very low dose i. e 10 µg/ml. The analysis of Caesalpinia decapetala flowers shows the presence of diterpenoid furanolactones, bufadienolides, polycyclic enones, and androsterone.Conclusion: The fruit juice of Phyllanthus emblica and flowers of Caesalpinia decapetala showed good inhibitory activity against HL60 cancer cell line. The use of Phyllanthus emblica in herbal medicine is justified. The data obtained impelled to further assess the in vivo efficacy of Caesalpinia decapetala flowers for anticancer activity.

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The effect of supplementation of Lactobacillus paracasei HII01 on salivary cortisol, and dehydroepiandrosterone sulfate (DHEA-S) levels

Asian Journal of Medical Sciences ◽

10.3126/ajms.v11i1.26500 ◽

2020 ◽

Vol 11 (1) ◽

pp. 12-15

Author(s):

Ekasit Lalitsuradej ◽

Bhagavathi Sundaram Sivamaruthi ◽

Sasithorn Sirilun ◽

Phakkharawat Sittiprapaporn ◽

Sartjin Peerajan ◽

...

Keyword(s):

Hpa Axis ◽

Cortisol Level ◽

Salivary Cortisol ◽

Dehydroepiandrosterone Sulfate ◽

Chronic Fatigue ◽

Lactobacillus Paracasei ◽

Psychological State ◽

Salivary Cortisol Level ◽

Probiotic Intervention ◽

Lactobacillus Paracasei Hii01

Background of the study: Fatigue is one of the serious health issues, and stress is the main factor that induces chronic fatigue syndrome (CFS). The dysregulation of stress management pathway may account for the development of CFS. The human body comprises several neurobiological networks to manage physical and emotional insults. Hypothalamic-pituitary- adrenal (HPA) axis is one of the important neuroendocrine networks involved in the neurophysiological activity of the host system. The response of HPA axis depends on the physical and psychological state of stress and other factors like time and duration of stress. The probiotic supplements are proved as an adjuvant therapeutic agent for several diseases. Aims and Objective: The aim of the current study was to evaluate the effect of Lactobacillus paracasei HII01 supplementation on salivary cortisol and DHEA-S levels of fatigue subjects. Materials and Methods: After 12-weeks of probiotic intervention significantly reduced the salivary cortisol level, while DHEA-S level was not affected. The ratio of cortisol: DHEA-S was reduced after probiotic intervention. Results: The results concluded that L. paracasei HII01 has the ability to reduce the stress level in fatigue subjects by reducing the salivary cortisol level. Conclusion: The results evidently to recommend that the ingestion of 12.5 billion cells of L. paracasei HII01 per day for 12 weeks significantly amended HPA-Axis by lowering salivary cortisol and ratio cortisol: DHEA-S in fatigue subjects.

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New Phenolic Constituents from the Fruit Juice of Phyllanthus emblica.

Chemical and Pharmaceutical Bulletin ◽

10.1248/cpb.49.537 ◽

2001 ◽

Vol 49 (5) ◽

pp. 537-540 ◽

Cited By ~ 46

Author(s):

Ying-Jun ZHANG ◽

Takashi TANAKA ◽

Chong-Ren YANG ◽

Isao KOUNO

Keyword(s):

Fruit Juice ◽

Phyllanthus Emblica ◽

Phenolic Constituents

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Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.19418 ◽

2020 ◽

Vol 23 ◽

Author(s):

Maria Teresa Coelho ◽

Fátima Alexandra Valério ◽

Soraia Inês Pedro ◽

Ofélia Maria Serralha dos Anjos

Keyword(s):

Multivariate Analysis ◽

Nutritional Value ◽

Fruit Juice ◽

Antioxidant Properties ◽

Nutritional Composition ◽

Nutritional Information ◽

Flow Through ◽

Sample Aliquot ◽

Peach Juice

Abstract Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.

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Gambaran Daya Terima Minuman Sari Buah Pedada (Sonneratia sp.) dengan Penambahan Gula Stevia (Stevia rebaudiana)

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2021.10.2.89 ◽

2021 ◽

Vol 10 (2) ◽

pp. 89-99

Author(s):

Dini W Dari ◽

Sri Rahmadhani ◽

Dini Junita

Keyword(s):

Nutritional Value ◽

Fruit Juice ◽

Descriptive Analysis ◽

Stevia Rebaudiana ◽

Positive Control ◽

Negative Control ◽

Acceptance Testing ◽

Acceptance Test ◽

Coastal Plant ◽

Exponential Method

One type of coastal plant in the mangrove forest is the pedada (Sonneratia sp.). This fruit has high nutritional value and has the potential to be processed into food products. This fruit is still rarely used because of its sour taste. One form of food processed from pedada fruit is pedada juice drink. The purpose of this study was to describe the acceptance of the parameters of color, aroma, texture, taste, and overall acceptance in the form of selecting the best formulation, which was analyzed using the exponential method of pedada fruit juice drinks. A descriptive analysis within the experimental design was applied in this research. There were 5 samples in this study, namely A1 positive control (200 g, 70% sucrose sugar), A2 negative control (200 g pedada, 0% stevia sugar), A3 (200 g pedada, 9% stevia sugar), A4 (pedada 200 g, 18% stevia sugar), and A5 (200 g pedada, 36% stevia sugar). The acceptance test used the hedonic method with 40 consumer panelists aged 17-35 years. This research was conducted in May-August 2020. The manufacture of pedada fruit juice drinks and acceptance testing were carried out at home. The results showed that the A4 sample of 200 g of pedada fruit with the addition of 18% stevia sugar obtained the highest score on the acceptability of pedada fruit juice drinks and overall acceptance. The average results of each color, aroma, texture, and taste acceptability parameter were 3.9, 3.9, 4.0, and 4.0, respectively. Keywords: Acceptance; fruit juice; pedada; stevia sugar ABSTRAK Indonesia kaya akan hasil alamnya seperti berbagai jenis hutan yang salah satunya adalah hutan mangrove. Hutan mangrove itu sendiri memiliki berbagai jenis tumbuhan pantai seperti pedada atau Sonneratia sp. Buah ini memiliki nilai gizi yang tinggi dan berpotensi untuk diolah menjadi produk pangan. Buah ini masih jarang digunakan karena rasanya yang asam. Salah satu bentuk pengolahan makanan dari buah pedada adalah minuman sari buah pedada. Adapun tujuan dari penelitian ini yaitu untuk mendeskripsikan penerimaan terhadap parameter warna, aroma, tekstur, dan rasa serta penerimaan secara keseluruhan berupa pemilihan formulasi terbaik yang dianalisis menggunakan metode eksponensial minuman sari buah pedada. Penelitian ini merupakan penelitian eksperimental dengan desain analisis deskriptif murni. Sampel dalam penelitian ini sebanyak 5 sampel yaitu kontrol positif A1 (200 g, gula sukrosa 70%), kontrol negatif A2 (200 g pedada, gula stevia 0%), A3 (200 g pedada, gula stevia 9%), A4 ( pedada 200 g, gula stevia 18%), A5 (200 g pedada, gula stevia 36%). Uji penerimaan menggunakan metode hedonis dengan 40 panelis konsumen berusia 17-35 tahun. Penelitian ini dilakukan pada bulan Mei-Agustus 2020, pembuatan minuman sari buah pedada dan uji daya terima dilakukan di rumah. Akseptabilitas minuman sari buah pedada dan penerimaan keseluruhan yaitu sampel minuman A4 buah pedada 200 g dengan penambahan gula stevia 18%, diperoleh skor rata-rata tertinggi (4,0) dengan hasil rata-rata masing-masing parameter akseptabilitas warna 3.9, aroma 3.9, tekstur 4.0, dan rasa 4.0. Kata Kunci: Daya terima, gula stevia, pedada, sari buah

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The Possibilities of Using Fruit Waste in Nutrition of Poultry

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i5.724-730.2343 ◽

2019 ◽

Vol 7 (5) ◽

pp. 724

Author(s):

Ahmet Yusuf Şengül ◽

Ömer Şengül ◽

Aydın Daş

Keyword(s):

Nutritional Value ◽

Fruit Juice ◽

Natural Antioxidant ◽

Feed Additive ◽

Human Consumption ◽

Immunological Parameters ◽

Fruit Waste ◽

Fruit Wastes ◽

Poultry Feeding ◽

Positive Effect

Particularly in the fruit juice industry, the remaining peels and pulp parts are not available for human consumption after the juices are used. It is possible to evaluate these wastes by adding them to poultry feeds. A number of studies have been conducted by researchers on the nutritional value of many fruit wastes and on the performance of poultry. Natural antioxidant content has been reported to have a positive effect on growth, microbial and immunological parameters when high fruit peels are used as feed additive in poultry feeding.

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Lactobacillus paracasei HII01, xylooligosaccharides, and synbiotics reduce gut disturbance in obese rats

Nutrition ◽

10.1016/j.nut.2018.03.005 ◽

2018 ◽

Vol 54 ◽

pp. 40-47 ◽

Cited By ~ 30

Author(s):

Parameth Thiennimitr ◽

Sakawdaurn Yasom ◽

Wannipa Tunapong ◽

Titikorn Chunchai ◽

Keerati Wanchai ◽

...

Keyword(s):

Lactobacillus Paracasei ◽

Obese Rats ◽

Lactobacillus Paracasei Hii01

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Pectin Degradation in Fruit Juices by Pectinase from Meyerozyma sp. VITPCT75 Isolated from Phyllanthus emblica

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.15.2.51 ◽

2021 ◽

Author(s):

B. Meena ◽

V.G. Sowmeya ◽

Archa B. Praveen ◽

A. Swetha ◽

D. Naga Sarath Chandra ◽

...

Keyword(s):

Metal Ion ◽

Storage Stability ◽

Fruit Juice ◽

Partial Purification ◽

Phyllanthus Emblica ◽

Pectin Degradation ◽

Juice Clarification ◽

Pectinase Activity ◽

Pectinase Production ◽

Fruit Juice Clarification

This study aimed to identify and characterize a pectinase-producing novel yeast from the fermented juice of Phyllanthus emblica and apply the enzyme for fruit juice clarification. Among the five pectinase-producing yeasts, isolate-1 exhibited the highest pectinase activity and was further used in this study. Based on morphological, physiological, and 18SrRNAanalyses, isolate-1 was recognized as a new strain sharing 99% sequence homology with other Meyerozyma strains and was thus designated as Meyerozyma sp. VITPCT75. The strain produced pectinase optimally at a temperature and pH of 25oC and 7, respectively. Maximum pectinase production was observed after 4-days incubation. The enzyme exhibited optimum activity at the temperature of 25 °C and pH 7.0. The enzyme was more stable at a temperature and pH of 20 °C and 7, respectively. Storage stability studies revealed that the enzyme was stable at -20 °C. The cell-free supernatant was partially purified using ammonium sulfate and solvent precipitation. Acetone at a concentration of 20% assured an adequate partial purification. The molecular weight of pectinase was determined as 6 kDa. The enzymatic metal ion preference-related studies revealed that Ca²z, Kz, Cu²z, Fe²z, and Ba²z ions enhanced, Ni²z ions moderately inhibited, and Mn²z ions intensely inhibited the enzymatic activity. Neither Na+ and Mg2+ ions nor EDTA affected the enzyme activity. When subjected to fruit juice clarification, the enzyme significantly reduced the viscosity of the juice.

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Grafting Improves Tomato Salinity Tolerance through Sodium Partitioning within the Shoot

HortScience ◽

10.21273/hortsci.48.7.855 ◽

2013 ◽

Vol 48 (7) ◽

pp. 855-862 ◽

Cited By ~ 20

Author(s):

Francesco Di Gioia ◽

Angelo Signore ◽

Francesco Serio ◽

Pietro Santamaria

Keyword(s):

Dry Matter ◽

Nutritional Value ◽

Fruit Juice ◽

Titratable Acidity ◽

Soluble Solids ◽

Soluble Solids Content ◽

Marketable Yield ◽

Tomato Yield ◽

Solids Content

Two greenhouse experiments were carried out to analyze the shoot sodium (Na+) partitioning, yield, and fruit quality of ‘Cuore di Bue’, a salt-sensitive heirloom tomato (Solanum lycopersicum L.), ungrafted or grafted onto interspecific tomato hybrid rootstocks (S. lycopersicum × S. habrochaites) ‘Maxifort’ and ‘Arnold’ in 2009, ‘Arnold’ and ‘Armstrong’ in 2010, grown at different salinity stress (SS) levels (0, 20, and 40 mm of NaCl in 2009; 0 and 20 mm of NaCl in 2010). In both experiments, an interaction was observed between grafting combinations and SS levels in terms of fruit yield, and fruit juice Na+ content. Under no SS conditions, plant grafted onto ‘Maxifort’ and ‘Armstrong’ provided the highest yield in 2009 and 2010 experiments, respectively. In the presence of 20 mm of NaCl, plants grafted onto ‘Arnold’ provided a marketable yield 23.5% (on average) higher than plants grafted onto ‘Maxifort’ or ungrafted in 2009 and 33% (on average) higher than plants grafted onto ‘Armstrong’ or ungrafted in 2010. The further increase of SS to 40 mm of NaCl considerably reduced the productivity of all grafting combinations. At 20 mm of NaCl, plants grafted onto ‘Arnold’ showed also a higher capacity to modulate shoot Na+ partitioning with respect to ungrafted plants by increasing Na+ accumulation in older leaves (52%) and reducing Na+ content in younger and most active leaves (24%), thus enabling the maintenance of higher K+/Na+, Ca2+/Na+, and Mg2+/Na+ ratios compared with ungrafted plants. Fruit total soluble solids content, titratable acidity, and dry matter were unaffected by grafting at any SS level, whereas under SS, the fruit juice Na+ content of grafted plants was consistently lower (from 19% up to 68%) than that of ungrafted plants. Under moderate SS conditions (20 mm of NaCl), the use of rootstock genotypes such as ‘Arnold’ having a particular ability to reduce Na+ accumulation in younger and most active leaves may increase tomato yield and enhance tomato nutritional value by reducing the fruit juice Na+ content.

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KARAKTERISTIK MINUMAN PROBIOTIK JAMBU BIJI DENGAN PENAMBAHAN BIOKAPSUL Lactobacillus paracasei ssp paracasei Ml.3

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i2.17130 ◽

2021 ◽

Vol 6 (2) ◽

Author(s):

Agustina Agustina ◽

Mutia Elida ◽

Gusmalini Gusmalini ◽

Iza Ayu Saufani

Keyword(s):

Moisture Content ◽

Total Energy ◽

Functional Food ◽

Generation Time ◽

Nutritional Value ◽

Chemical Properties ◽

Ash Content ◽

Exponential Phase ◽

Lactobacillus Paracasei ◽

Chemical Characteristics

This study aimed to investigate charateristics of red guava probiotics drink by biocapsules Lb. paracasei ssp paracasei Ml.3 like microbia charateristic, chemical properties and nutritional value. The production of biocapsules Lb. paracasei ssp paracasei Ml.3 by extrusion carregenan-skim (2:1) of 12 bio-capsule. The result indicated that the exponential phase of the bio-capsule Lb. paracasei ssp paracasei Ml3 at 17 hours of incubation required 2.09/hours of generation time. The chemical characteristics indicated that the moisture content were 86.74%, ash content 0.13%, protein content 2.04%, fat content 1.93%, and charbohydrate content 9.16%. Additionaly, this product contains 8,253 logCFU/ mL Lactobacillus paracasei ssp paracasei Ml3. According with analysis of nutritional value (diet 2000 kkal) considerable high nutritional value and could be developed for functional food. This nutritional value showed protein were 0.323 kkal (0.16%), fat 0.131 kkal (0.03%), carbohydrate 44.707 kkal (3.19%) and total energy 45.161 kkal.

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