Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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The Radical-Scavenging Activity of a Purified and Sequenced Peptide from Lactic Acid Fermentation of Thunnus albacares By-Products

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-019-03045-7 ◽

2019 ◽

Vol 189 (4) ◽

pp. 1084-1095

Author(s):

Marco P. Carballo-Sánchez ◽

Miquel Gimeno ◽

George M. Hall ◽

María Gisela Ríos-Durán ◽

Keiko Shirai

Keyword(s):

Lactic Acid ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Lactic Acid Fermentation ◽

Thunnus Albacares ◽

Scavenging Activity ◽

Acid Fermentation ◽

By Products

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Characteristics of Lactic Acid Fermentation of Black Raspberry Juice Using the Lactobacillus plantarum GBL17 Strain

Korean Journal of Food and Cookery Science ◽

10.9724/kfcs.2015.31.6.773 ◽

2015 ◽

Vol 31 (6) ◽

pp. 773-780 ◽

Cited By ~ 5

Author(s):

Eun-Hye Ryu ◽

Hae-Hoon Yoon ◽

Ji-Hye Jung

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Lactic Acid Fermentation ◽

Black Raspberry ◽

Acid Fermentation

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Poly(lactic acid) nanoparticles loaded with ursolic acid: Characterization and in vitro evaluation of radical scavenging activity and cytotoxicity

Materials Science and Engineering C ◽

10.1016/j.msec.2016.09.080 ◽

2017 ◽

Vol 71 ◽

pp. 156-166 ◽

Cited By ~ 14

Author(s):

Emilli Antônio ◽

Osmar dos Reis Antunes ◽

Isis Souza de Araújo ◽

Najeh Maissar Khalil ◽

Rubiana Mara Mainardes

Keyword(s):

Lactic Acid ◽

Ursolic Acid ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Poly Lactic Acid ◽

Scavenging Activity ◽

In Vitro Evaluation

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Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods

3 Biotech ◽

10.1007/s13205-021-02767-y ◽

2021 ◽

Vol 11 (5) ◽

Author(s):

Chang-Ho Kang ◽

Jin-Seong Kim ◽

Hye Min Park ◽

Seonyoung Kim ◽

Nam-Soo Paek

Keyword(s):

Nitric Oxide ◽

Lactic Acid ◽

Free Radical ◽

Lactic Acid Bacteria ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Raw 264.7 ◽

Nitric Oxide Production ◽

Scavenging Activity

AbstractCompounds of the cell walls of heat-killed lactic acid bacteria show immunomodulatory properties which boost immunological systems, and are used ad postbiotics (paraprobiotics). In this study, we used 17 different heat-killed isolates as postbiotics and evaluated their anti-inflammatory potential on the expression of proinflammatory mediators and cellular signaling pathways of murine macrophage, RAW 264.7 cells. Bifidobacterium bifidum MG731 showed the high 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (90.6%), followed by Bifidobacterium lactis MG741 (59.6%). The Bi. lactis MG741 showed the high ABTS free radical scavenging activity (99.5%), followed by Lactobacillus plantarum MG989 (98.9%), Lactobacillus salivarius MG242 (97.1%), and Bi. bifidum MG731 (96.1%). In addition, Bi. bifidum MG731 showed the lowest nitric oxide production (4.28 µM), followed by B. lactis MG741 (10.80 µM), L. salivarius MG242 (14.60 µM), and L. plantarum MG989 (19.60 µM). The selected strains showed a decreased nitric oxide production via downregulation of inducible nitric oxide synthase and cyclooxygenase 2, which were upregulated via LPS-stimulated RAW 264.7 macrophages. Short-chain fatty acids (SCFA) including acetic, propionic, and butyric acid were produced by four strains. The Bi. bifidum MG731 showed total SCFAs production (4998.6 µg/g), Bi. lactis MG741 (2613.9 µg/g), L. salivarius MG242 (1456.1 µg/g), and L. plantarum MG989 (630.2 µg/g). These results indicated that the various selected strains may possess an anti-inflammatory potential and provide a molecular basis for the development of functional probiotics.

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PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

10.32006/eeep.2021.2.05-11 ◽

2021 ◽

Vol 2021 (2/2021) ◽

pp. 5-11

Author(s):

Magdalena Trendafilova ◽

Bogdan Goranov ◽

Vesela Shopska ◽

Rositsa Denkova-Kostova ◽

Velislava Lyubenova ◽

...

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Phenolic Compounds ◽

Lactic Acid Bacteria ◽

Essential Oil ◽

Radical Scavenging ◽

Lactic Acid Fermentation ◽

Acid Fermentation ◽

Antioxidant Power ◽

Radical Scavenging Assay

Lactic acid wort-based beverages are functional, non-alcoholic, with low pH value and produced by the fermentation of wort by lactic acid bacteria. They are not well accepted by consumers because of their poor sensory characteristics. Therefore, 0.025 and 0.05 % (v/v) mint (Mentha piperita) essential oil was used as a tool for improvement of lactic acid wort-based beverages organoleptic profile. Wort was produced by 60% Pilsen malt, 20% Vienna malt, and 20% Caramel Munich ІІ malt. It was inoculated with probiotic lactic acid bacteria Lactobacillus casei ssp. rhamnosus LBRC11 at a concentration of 107 cells/ml and fermentation was carried out at constant temperature of 25°C. The dynamics of pH, concentration of viable cells, phenolic compounds and antioxidant activity were monitored and the beverages obtained were evaluated by a tasting panel. The results showed that addition of mint essential oil in concentration of 0.025 and 0.05 % (v/v) inhibited lactic acid fermentation but improved the sensory profile of the beverage obtained only when 0.025% mint essential oil was added. Mint essential oil addition led to an increase in the total phenolic compounds concentration, phenolic acids and flavonoid phenolic compounds, measured by Folin–Ciocalteu and modified Glories method but resulted in a decrease in the antioxidant activity, measured by the DPPH radical scavenging assay, cupric reducing antioxidant power (CUPRAC) and ferric reducing antioxidant power (FRAP). The antioxidant activity measured by the ABTS radical scavenging assay was almost equal for the beverages with and without mint essential oil addition. The results obtained will be used for modeling of lactic acids fermentation with addition of mint essential oil for the production of functional wort-based beverages. Keywords: lactic acid fermentation, wort, mint essential oil, phenolic compounds, antioxidant activity

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Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture

Foods ◽

10.3390/foods11010011 ◽

2021 ◽

Vol 11 (1) ◽

pp. 11

Author(s):

Leyu Wang ◽

Hexin Zhang ◽

Hongjie Lei

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Binary Mixture ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Lactic Acid Fermentation ◽

Lactobacillus Helveticus ◽

Acid Fermentation ◽

Antioxidant Power ◽

Pear Juice

The aim of this study was to evaluate the effects of lactic acid fermentation using three Lactobacillus strains (Lactiplantibacillus plantarum 90, Lactobacillus helveticus 76, and Lacticaseibacillus casei 37) in monoculture and binary mixture on phenolics profile, antioxidant activity and flavor volatiles in pear juice. Results showed that the colony counts of binary mixture were higher than monoculture in fermented pear juice. The total content of phenols was increased, while that of flavonoids was decreased significantly during fermentation (p < 0.05). Antioxidant activities in fermented peer juice including DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power (FRAP) were significantly improved (p < 0.05). Binary mixture of Lactiplantibacillus plantarum 90 and Lacticaseibacillus casei 37 fermentation exhibited strong DPPH radical scavenging ability, due to the increase in vanillic acid and arbutin contents. Furthermore, lactic acid fermentation improved the formation of alcohols, esters, acids and terpenoids, and reduced the contents of aldehydes and ketones. Thirty new compounds including 15 alcohols, seven esters, five acids, and three terpenoids were observed in fermented pear juice. Hierarchical cluster revealed that flavor volatiles in pear juice were improved dramatically by Lactobacillus strains fermentation, and there were dramatic differences between monoculture and binary mixture.

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