scholarly journals Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 292
Author(s):  
Hla Myo ◽  
Nara Nantarat ◽  
Nuntawat Khat-Udomkiri
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Bacterial Count ◽  
Factors Affecting ◽  
Coffee Pulp ◽  
Beneficial Effects ◽  
Biotransformation Process ◽  
Randomized Design ◽  
Cosmetic Industry

The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee production, has antioxidant activity because it contains different classes of phenolic compounds. To investigate the factors affecting the biotransformation process of coffee pulp using L. plantarum TISTR 543, a systematic study using 23 factorial designs in a completely randomized design (CRD) was done. After the coffee pulp was bio-transformed, its bacterial count, pH, phenol contents, flavonoid contents, tannin contents, changes in bioactive compounds by LC-QQQ, and antioxidant properties were studied. The highest phenolic content was obtained in the sample containing the substrate, water, and sugar in the ratio of 3:10:3 with a 5% starter. After the fermentation was done, for 24–72 h, total bacteria count, total phenol contents, and antioxidant activities significantly increased compared to their initial values. Protocatechuic acid also markedly increased after 24 h of the biotransformation process. Hence, the fermentation of coffee pulp with L. plantarum TISTR 543 can produce substances with a higher biological activity which can be further studied and used as functional foods or active ingredients in cosmetic application.

scholarly journals Bioactive Compounds, Antioxidant Activities, and Health Beneficial Effects of Selected Commercial Berry Fruits: A Review

2020 ◽  
Vol 9 (5) ◽  
pp. 78
Author(s):  
Boris V. Nemzer ◽  
Diganta Kalita ◽  
Alexander Y. Yashin ◽  
Yakov I. Yashin
Keyword(s):  
Bioactive Compounds ◽  
Fruits And Vegetables ◽  
Antioxidant Activities ◽  
Pathological Condition ◽  
Antioxidant Properties ◽  
Epidemiological Studies ◽  
Potential Health ◽  
Beneficial Effects ◽  
Anticancer Properties ◽  
Berry Fruits

Epidemiological studies have provided the evidence that regular consumption of fruits and vegetables reduce the risk of pathological condition such as cardiovascular disease, cancer, inflammation, and aging. Among fruits, berries are considered as superfruits due to their highly packed phytochemicals comprising phenolic acids, flavonoids viz. flavonols, flavanols, and anthocyanins. These bioactive compounds are associated with significant antioxidant, antidiabetic, antiinflammation, and anticancer properties. This review highlights the basic information and interesting findings of some selected commercial berries with their phytochemical composition, antioxidant properties, and potential health benefits to human.

scholarly journals Black goji berry (Lycium ruthenicum) tea has higher phytochemical contents and in vitro antioxidant properties than red goji berry (Lycium barbarum) tea

2020 ◽  
Vol 4 (4) ◽  
pp. 193-201
Author(s):  
Bei Liu ◽  
Qingqing Xu ◽  
Yujing Sun
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Antioxidant Property ◽  
Lycium Barbarum ◽  
Antioxidant Power ◽  
Goji Berry ◽  
Good Habit

Abstract Goji berry tea, a traditional herbal tea, is the main ate mode of goji berry in Asia, yet few studies in comparison with red goji berry tea and black goji berry tea are carried out. This study investigated the effects of water temperature and soak time on the colour, phytochemicals, and the antioxidant capacity [2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), and the ferric-reducing antioxidant power (FRAP)] of two goji berry tea. A comparison of the bioactive compounds and antioxidant activities between black and red goji berry tea was conducted. Results showed that both red and black goji berry tea were rich in phytochemicals, giving high antioxidant ability. The levels of bioactive compounds and the antioxidant activity of the two goji berry tea increased as the increases in soak temperature and time. Black goji berry tea had higher phytochemicals and antioxidant property than those of red goji berry tea. Infused at 100° water for the same time, the levels of total polysaccharides (150 mg/100 ml), total polyphenols (238 mg/ml), and antioxidant capacity (550 μmol/100 ml) of black goji berry tea were 3.5, 2, and 5 times higher, respectively, in comparison with red goji berry tea. The results of this study demonstrate that hot drink of goji berry in China is a good habit and black goji berry tea may be a better choice.

scholarly journals Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

2019 ◽  
Vol 22 ◽  
Author(s):  
Ana Hérica de Lima Mendes ◽  
Ana Paula Dionísio ◽  
Carlos Farley Herbster Mouta ◽  
Fernando Antonio Pinto de Abreu ◽  
Claudia Oliveira Pinto ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Purchase Intent ◽  
Beneficial Effects ◽  
Sensory Acceptance ◽  
Cashew Apple ◽  
High Concentrations ◽  
Induced Changes ◽  
The Impact

Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.

scholarly journals Fungal-Mediated Biotransformation of Soybean Supplemented with Different Cereal Grains into a Functional Compound with Antioxidant, Anti-Inflammatory and Antitumoral Activities

2020 ◽  
Vol 11 (1) ◽  
pp. 8018-8033
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Brown Rice ◽  
Value Added ◽  
Cereal Grains ◽  
Antioxidant Compounds ◽  
A Value ◽  
Biotransformation Process ◽  
Soybean Fermentation ◽  
Anti Inflammatory

The aim of this study was to select fungal strains and alternative substrates to increase the production of bioactive compounds by solid-state bioprocessing using soybeans. Initially, from a total of 17 fungi strains, R. oligosporus NRRL 3267, R. oligosporus NRRL 2710, and R. arrhizus NRRL 2582 were pre-selected for presenting the greatest antioxidant activities during soybean fermentation. The three Rhizopus strains were cultured in soybeans supplemented with different cereal grains (brown rice, wheat, corn, and oat) aiming to achieve a higher antioxidant activity. Soybean supplementation with brown rice increased the concentration of phenolic compounds (0.697 to 6.447 mg GAE g-1) significantly compared with the only use of soybean (1.792 to 3.10 mg GAE g-1), using R. oligosporus NRRL 2710. The improved fungal-mediated biotransformation process (R. oligosporus NRRL 2710 with soybeans and brown rice) generated an isoflavone aglycone-rich product, containing different antioxidant compounds, such as trans-cinnamic acid, gallic acid, myricetin, quercetin, and kaempferol. The fermented substrate also showed great potential to inhibit hyaluronidase enzyme (anti-inflammatory activity) and against CaCo-2 tumor cells growth (antitumor activity). The resulting compound could serve as a value-added food and/or feed ingredient and a rich source of bioactive compounds.

Antimicrobial and Antioxidant Compounds in Endophyte Isolate L-003 Obtained from the Aquatic Plant Nelumbo nucifera

2020 ◽  
Vol 10 (2) ◽  
pp. 139-144
Author(s):  
Papiya Chakravorty ◽  
Nidhi Srivastava ◽  
Ahongshangbam Ibeyaima ◽  
Indira P. Sarethy
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Aquatic Plants ◽  
In Silico ◽  
Aquatic Plant ◽  
Ethyl Acetate Extract ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Nelumbo Nucifera

Background: Microorganisms from understudied habitats have been shown to be an important source of novel bioactive compounds. Endophytes constitute an underexplored group of microorganisms, of which those from aquatic plants have been even less studied. Nelumbo nucifera (lotus) is an aquatic plant with medicinal properties. A screening program for endophytes from N. nucifera by our research group resulted in many microbial isolates, of which isolate L-003 was a promising candidate, exhibiting antimicrobial and antioxidant activities. Objectives: The major objectives were to characterize the endophyte L-003 for its antimicrobial and antioxidant properties, identify the constituent bioactive compounds by GC-MS and characterize their activities further using in silico software. Methods: L-003 was identified by PIBWin software. Antimicrobial activity of the aqueous and organic extracts of culture supernatant of L-003 was checked against a panel of bacteria and fungi. Since the ethyl acetate extract showed the best antimicrobial activity, it was further characterized by thin layer chromatography, an activity confirmed by bioautography and purified by column chromatography. Total antioxidant capacity was assayed by standard techniques. Partially purified metabolite fingerprints were identified by GC-MS analysis. Results: Based on morphological and biochemical analyses, isolate L-003 was identified as belonging to Streptococcus sp. All the organic solvent extracts showed antimicrobial activity. Ethyl acetate extract showed maximum antimicrobial activity against all selected targets and exhibited antioxidant activity too, though butanol and aqueous extracts showed higher antioxidant activity. Two compounds, Acetic acid,-hydroxy, methyl ester and Disulfide, dipropyl, were identified by GC-MS in the metabolite fingerprint. These compounds showed differences in observed and calculated retention indices and could, therefore, be novel. In silico activity, characterization confirmed the antimicrobial and antioxidant properties attributed to these compounds. Conclusion: This is the first study reporting metabolite fingerprinting, identification and characterization of bioactive compounds from an endophytic isolate of Nelumbo nucifera. We conclude that endophytes from aquatic plants could be prospective sources of bioactive compounds, in this case with antimicrobial and antioxidant activities.

scholarly journals Effect of Organic Fertilizers on Selected Health Beneficial Bioactive Compounds and Aroma Profile of Red Topepo Sweet Pepper

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1323
Author(s):  
Adele Muscolo ◽  
Teresa Papalia ◽  
Carmelo Mallamaci ◽  
Sonia Carabetta ◽  
Rosa Di Sanzo ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Economic Value ◽  
Antioxidant Properties ◽  
Agricultural Practices ◽  
Sweet Pepper ◽  
Organic Fertilizers ◽  
Fertilization Practice ◽  
And Control

Phytochemicals and antioxidant properties of red sweet pepper cv Topepo grown in soil amended with different organic fertilizers were compared with that grown in unamended soil. Organic fertilizers are an environmentally friendly alternative to recovery infertile soils that resulted from the intensified agricultural practices in red Topepo production. The aim was to discriminate the effects of organic fertilizers one from each other on the quality of red Topepo to find out the better sustainable fertilization practice for its cultivation. Results showed that compost from vegetable residues (CV) enhanced the synthesis of total phenols, flavonoids, ascorbic acid, vitamin E, carotenoids, anthocyanins, as well as carbohydrates, antioxidant activities, and aroma profiling, compared to horse manure (HD), compost from olive pomace (CO), and control (CTR). The results indicated a specificity between the quality of red Topepo and compost composition, highlighting that vegetable residues increased the synthesis of secondary metabolites, enhancing sustainably, the nutraceutical, sensorial, and economic value of red Topepo. The fertilizer composition resulted largely responsible for the synthesis of bioactive compounds, flavor, and aroma of this fruit.

scholarly journals Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage

2020 ◽  
Vol 21 (5) ◽  
Author(s):  
SALAM ARITONANG ◽  
ELLY ROZA ◽  
AFRIANI SANDRA
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Storage Time ◽  
Short Communication ◽  
Bacterial Count ◽  
Natural Preservative ◽  
Beneficial Effects ◽  
Randomized Design ◽  
Natural Preservatives ◽  
And Storage

Abstract. Aritonang SN, Roza E, Sandra A. 2020. Short Communication: Application of bacteriocin from Lactobacillus plantarum SRCM 1 004 34 strain isolated from okara as a natural preservative in beef sausage. Biodiversitas 21: 2240-2243. Lactic Acid Bacteria (LAB) can be found in food and most of the LAB have beneficial effects for humans as potential probiotics. LAB isolated from okara (soy milk pulp) produces antimicrobial compounds called bacteriocins which can be used as natural preservatives in sausages. This study aims to determine the effectiveness of this bacteriocin from LAB as a natural preservative in sausages. The bacteriocin was isolated from Lactobacillus plantarum SRCM 1 004 34 strain isolated from Okara. Completely Randomized Design (CRD) was used in 4 X 4 factorial pattern by three replicates The first factor was the percentage addition of bacteriocin (B): 0% (B0), 0.3% (B1), 0.6% (B2) and 0.9% v/b (B3). The second factor was the length of sausage storage time at 4°C (L): 0 days (L0), 4 days (L1), 8 days (L2) and 12 days (L3). The observed variables were moisture content, protein, fat, pH, total aerobic bacteria, and sausage fatty acid profile. The results showed that the content of protein, fat, and the bacterial count was significantly influenced by the interaction of the percentage addition of bacteriocin and storage time. pH was significantly affected by bacteriocin dose and storage time but was not affected by the interaction of other factors. The moisture content of the sausage was significantly affected by storage time. The results of this study showed that sausages treated with 0.9% bacteriocin (B3) with a maximum storage time of 12 in the refrigerator was still safe to be consumed.

scholarly journals Phytochemical Profile and Antioxidant Properties of Italian Green Tea, a New High Quality Niche Product

Horticulturae ◽  
2021 ◽  
Vol 7 (5) ◽  
pp. 91
Author(s):  
Nicole Mélanie Falla ◽  
Sonia Demasi ◽  
Matteo Caser ◽  
Valentina Scariot
Keyword(s):  
Antioxidant Activity ◽  
Human Health ◽  
Green Tea ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Cinnamic Acids ◽  
Beneficial Effects ◽  
Lake Maggiore ◽  
Phytochemical Profile

The hot beverage commonly known as tea results from the infusion of dried leaves of the plant Camellia sinensis (L.) O. Kuntze. Ranking second only to water for its consumption worldwide, it has always been appreciated since antiquity for its aroma, taste characteristics, and beneficial effects on human health. There are many different processed tea types, including green tea, a non-fermented tea which, due to oxidation prevention maintains the structure of the bioactive compounds, especially polyphenols; these bioactive compounds show a number of benefits for the human health. The main producers of tea are China and India, followed by Kenya, Sri Lanka, Turkey, and Vietnam, however recently new countries are entering the market, with quality niche productions, among which also Italy. The present research aimed to assess the bioactive compounds (polyphenols) and the antioxidant activity of two green teas (the “Camellia d’Oro” tea—TCO, and the “Compagnia del Lago” tea—TCL) produced in Italy, in the Lake Maggiore district, where nurserymen have recently started to cultivate C. sinensis. In this area the cultivation of acidophilic plants as ornamentals has been known since around 1820. Due to the crisis of the floricultural sector, producers have been trying to diversify their product in order to increase their competitiveness, starting to cultivate Italian tea. Their antioxidant activity was assessed, finding a similar or higher antioxidant capacity than in other green teas, as reported in literature. TCO showed a higher antioxidant activity (42,758.86 mmol Fe2+ kg−1; 532.37 µmol TE g−1 DW; 881.08 µmol TE g−1 DW) and phenolic content (14,918.91 mg GAE 100 g−1 DW) than TCL (25,796.61 mmol Fe2+ kg−1; 302.35 µmol TE g−1 DW; 623.44 µmol TE g−1 DW; 8540.42 mg GAE 100 g−1 DW). Through HPLC, a total of thirteen phenolic compounds were identified quantitatively, including catechins, benzoic acids, cinnamic acids, and flavonols, in TCO while only 9 in TCL, and mainly in lower amounts. Albeit with differences, both teas were found to be of quality proving that Italy could have the possibility to grow profitably C. sinensis.

Differential effects of grape juice on gastric emptying and renal function from cisplatin-induced acute adverse toxicity

2016 ◽  
Vol 35 (8) ◽  
pp. 808-817 ◽  
Author(s):  
J-L Ko ◽  
C-H Tsai ◽  
T-C Liu ◽  
M-Y Lin ◽  
H-L Lin ◽  
...  
Keyword(s):  
Renal Function ◽  
Gastric Emptying ◽  
Renal Toxicity ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Grape Juice ◽  
Renal Tubules ◽  
Protective Effects ◽  
Grape Skin ◽  
Beneficial Effects

Grape skin and seeds contain large amounts of phytochemicals such as polyphenols, resveratrol, and proanthocyanidins, which possess antioxidant activities. Cisplatin is widely used in the treatment of cancer. High doses of cisplatin have also been known to produce acute adverse effects. The aim of this study was to investigate the protective effects of antioxidant properties of whole grape juice (with skin and seeds) on cisplatin-induced acute gastrointestinal tract disorders and nephrotoxicity in Wistar rats. Gastric emptying is significantly increased in whole grape juice-pretreated rats when compared to cisplatin treatment alone. The expression of ghrelin mRNA of stomach is increased in rats with whole grape juice. However, pretreatment with whole grape juice did not reduce renal function markers in acute renal toxicity. No significant changes were recorded in the oxidative stress/antioxidant status parameters of any study group. In contrast, pretreatment with whole grape juice slightly improved tubular cell vacuolization, tubular dilatation, and cast formation in renal tubules. These results show that consumption of whole grape juice induces somewhat beneficial effects in preventing cisplatin-mediated dyspepsia but does not offer protection against cisplatin-induced acute renal toxicity.

scholarly journals Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1077
Author(s):  
Akanksha Tyagi ◽  
Umair Shabbir ◽  
Ramachandran Chelliah ◽  
Eric Banan-Mwine Daliri ◽  
Xiuqin Chen ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Current Knowledge ◽  
Oryza Sativa L ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Gamma Aminobutyric Acid ◽  
The Impact

Oxidative stress has been postulated to play a role in several diseases, including cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression). Presently, natural plant-derived phytochemicals are an important tool in reducing metabolomic disorders or for avoiding the side effects of current medicinal therapies. Brown Rice (Oryza sativa L.) is an important part of Asian diets reported as a rich source of bioactive phytonutrients. In our present study, we have analyzed the effect of different lactic acid bacteria (LABs) fermentation on antioxidant properties and in the enhancement of bioactive constituents in Korean brown rice. Therefore, the antioxidant activities and phytochemical analysis were investigated for raw brown rice (BR) and different fermented brown rice (FBR). BR fermented with Limosilactobacillus reuteri, showed the highest antioxidant activities among all samples: DPPH (121.19 ± 1.0), ABTS (145.80 ± 0.99), and FRAP (171.89 ± 0.71) mg Trolox equiv./100 g, dry weight (DW). Total phenolic content (108.86 ± 0.63) mg GAE equiv./100 g, DW and total flavonoids content (86.79 ± 0.83) mg catechin equiv./100 g, DW was also observed highest in Limosilactobacillus reuteri FBR. Furthermore, phytochemical profiling using ultra-high-performance liquid tandem chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) and cell antioxidant assay (CAA) revealed L. reuteri FBR as a strong antioxidant with an abundance of bioactive compounds such as gamma-aminobutyric acid, coumarin, cinnamic acid, butanoic acid, ascorbic acid, nicotinic acid, and stearic acid. This study expanded current knowledge on the impact of fermentation leading to the enhancement of antioxidant capacity with an abundance of health-related bioactive compounds in BR. The results obtained may provide useful information on functional food production using fermented brown rice.

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