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Effect of fermentation on the antioxidant activity in plant-based foods
Abstract
This study provides an overview of the factors that influence the effect of fermentation on the antioxidant activity and the mechanisms that augment antioxidative activities in fermented plant-based foods. The ability of fermentation to improve antioxidant activity is primarily due to an increase in the amount of phenolic compounds and flavonoids during fermentation, which is the result of a microbial hydrolysis reaction. Moreover, fermentation induces the structural breakdown of plant cell walls, leading to the liberation or synthesis of various antioxidant compounds. These antioxidant compounds can act as free radical terminators, metal chelators, singlet oxygen quenchers, or hydrogen donors to radicals. The production of protease, α-amylase and some other enzymes can be influenced by fermentation that may have metal ion chelation activity. Because the mechanisms that affect antioxidant activity during fermentation are extremely varied, further investigation is needed to establish the precise mechanisms for these processes.
... In the past decades, phenolic compounds have been considered antinutrients; however, in recent times, they have been believed to be micronutrients with a high antioxidant capacity (Peluso, 2019). Antioxidants have wide bioactive properties, including prevention of oxidation in food materials, antimicrobial activities, and neutralising free radicals produced within the body (Hur et al., 2014). ...
... It has been reported that the skin colour of potatoes influenced its antioxidant capacity owing to its higher level of phenolic content (Ji et al., 2012). In addition, our result confirmed that fermentation improves antioxidant activity by increasing the release of phenolic compounds, which act as reducing agents or hydrogen donors (Hur et al., 2014). However, the antioxidant activity could not be predicted based on total phenolic content alone because other compounds in the extract may have contributed to the overall antioxidant capacity. ...
... However, the antioxidant activity could not be predicted based on total phenolic content alone because other compounds in the extract may have contributed to the overall antioxidant capacity. Besides, other factors such as species of microorganisms, pH, temperature, solvent, fermentation time, the water content of the substrate types, and aerobic or anaerobic conditions may influence antioxidant capacity (Hur et al., 2014). Therefore, the higher antioxidant capacity (Trolox equivalents mg/g) recorded in IPW inoculated with L. plantarum at just 24 hr of fermentation agreed with an observation that substrate fermented with lactic acid bacteria produced higher antioxidant activity than substrate fermented with S. cerevisiae (Hur et al., 2014;Zhao & Shah, 2014). ...
Potato processing plants generate waste in the form of peels, pulp, and rejects, which is estimated to be around 12–20 % of their total production volume. Potato peels, pulp, and unmarketable potatoes can be processed and incorporated into animal feed formulations. However, there is a limited information on phenolic compounds from industrial potato waste (IPW) phenolic compounds subjected to short-term solid-state fermentation. Bioactive compounds could be improved via solid-state fermentation. Lactiplantibacillus plantarum (MW296876), Saccharomyces cerevisiae (MW296931), and Aspergillus oryzae (MW297015) were purposely selected to ferment IPW at 0, 24, 48, and 72 hr in a two-factor factorial design (treatment × fermentation time). The fermented products were analysed for phytochemical compounds such as total phenolic content (TPC), total flavonoid content (TFC), glycoalkaloid (GLA) content, and antioxidant capacity. The results revealed that the bioactive compounds, except phytic acid, had a significant interaction between treatment and fermentation time. Alpha solanine significantly (p<0.05) decreased while α chaconine increased (p<0.05) with fermentation time across all the treatments except in the control and L. plantarum treatment groups. IPW inoculated with L. plantarum significantly influenced the solubility of GLA compared to other treatment groups. Antioxidant capacity increased (p<0.05) across the fermentation time; at 48 hr of fermentation, L. plantarum had the highest (p<0.05) antioxidant capacity than S. cerevisiae and A. oryzae. Among the three inocula, L. plantarum (MW296876) consistently increased TPC, antioxidant activity, and solubility of both GLA and tannin.
... The superiority of the fermented extract in terms of TPC is consistent with previous studies indicating that fermentation can improve the release and bioavailability of phenolic compounds. Fermentation processes often involve microbial enzymes that break down plant cell walls, thereby facilitating the release of bound phenolics, which are otherwise not extractable through conventional methods [22,23]. This may explain why the solvent and Clevenger extracts, which rely on more traditional extraction techniques, demonstrated much lower TPC values as shown in Fig. 1. ...
... The mixed fruit fermentation process resulted in a signi cantly higher TPC compared to individually fermented extract samples, indicating enhanced bioavailability and release of phenolic compounds during fermentation. This is likely due to the synergistic enzymatic activity of the microorganisms involved in fermentation, which signi cantly enhance to liberate more bound phenolic compounds, increasing the overall phenolic content of the mixed fermented extract [22,25]. The increased TPC, in turn, correlated with superior antioxidant activities, as measured by BHT reduction assays further. ...
Background: This study investigates the comparative impact of fermentation versus conventional extraction methods on the bioactive potency of "FERMENZA," a patented, affordable, natural fermented cider-based topical formulation. Methodology and Results: Through comprehensive in vitro analysis, the fermented extract demonstrated superior antioxidant efficacy, with an IC 50 value of 0.77 ± 0.03 mg/mL, significantly outperforming solvent and steam-distilled extracts, which showed IC 50 values of 2.49 ± 0.01 mg/mL and 4.11 ± 0.03 mg/mL, respectively. Notably, nitric oxide (NO) scavenging activity of the fermented extracts was markedly higher than that of conventional extracts, with IC 50 values ranging from 1.12 ± 0.03 to 2.29 ± 0.03 mg/mL. Fermentation also enhanced total phenolic content (TPC), with mixed fruit extracts (pomegranate-beetroot, banana-papaya) reaching TPC levels of 2.43 ± 0.03 mg GAE/g, surpassing individual and conventionally processed samples. The study employed Quality by Design (QbD) approach to optimize fermentation conditions, achieving peak yields of gallic acid (GA) and TPC at 35°C and 72 hours, which further validating the process affordability. Under these conditions, the fermented extracts demonstrated exceptional antimicrobial properties against E. coli, S. aureus, P. aeruginosa, P. acne, and M. furfur , with minimum inhibitory concentration (MIC) values ranging from 0.25 mg/mL to 0.60 mg/mL, superior to those observed in conventionally extracted samples. Conclusion: These findings highlight the efficacy of fermentation in enhancing bioactive compound availability, positioning FERMENZA ® as a potent fermented formulation for probable skin and hair related cosmoceutical applications.
... It can increase the levels of certain phytochemicals, such as isoflavones in soy products, by converting glycosides to aglycones, which are more bioavailable and have greater biological activity. 82,83 Additionally, germination of grains and legumes can enhance the content and absorption of healthpromoting compounds. This process can enhance the levels of vitamins, phenolic acids, and flavonoids by activating endogenous enzymes that synthesise these compounds. ...
... Fermentation can also enhance antioxidant activity and the bioavailability of these compounds by breaking down complex molecules. [82][83] It enhances probiotic content, which contributes to gut health. 84 Sprouting Enhances the content and bioavailability of health-beneficial compounds, including vitamins, phenolic acids, and flavonoids, by activating endogenous enzymes. ...
Pastry foods are popular worldwide due to their taste and convenience. However, traditional pastries made from refined wheat flour have received criticism for their high-calorie content, lack of essential nutrients, and limited availability in some areas. In pursuit of enhancing the nutritional composition of pastry products, nutritional science has turned to composite flours, which consist of a blend of various grain and non-grain flours. This review aims to evaluate the impact of composite flours on pastries' nutritional, bioactive, and sensory characteristics. Specifically, the focus is on how composite flours can increase the nutritional content of pastries while preserving their sensory qualities. The review synthesises findings from published research articles on composite flours, analysing macro and micronutrient profiles, dietary fibre content, antioxidant capacity, glycaemic index, and sensory evaluations of pastries made from these flours. The nutritional value of pastries is significantly enhanced by incorporating composite flours, which blend wheat flour with flours made from legumes, tubers, pseudocereals, and ancient grains. This review showcases improvements in mineral and vitamin content, including B vitamins, iron, zinc, and magnesium, as well as higher levels of unsaturated fatty acids and essential amino acids. The dietary fibre content similarly increases substantially, contributing to improved satiety and digestive health. In addition, pastries made with composite flours exhibit higher antioxidant activity, suggesting potential benefits in combating oxidative stress. These findings indicate composite flours enhance pastries' nutritional and bioactive profiles and maintain acceptable sensory properties. Incorporating alternative flours introduces new flavours and textures, enhancing consumer appeal while promoting a balanced diet. Therefore, composite flours offer a viable strategy for enhancing the nutritional quality of pastry foods. Their utilisation in the pastry industry could support public health initiatives to reduce non-communicable diseases associated with poor dietary choices. By carefully selecting and blending alternative flours, it is possible to produce healthier pastries that appeal to consumers.
... http://doi.org/10.17306/J.AFS.001256 520 www.food.actapol.net/ is inversely related to the cation concentration (Hur et al., 2014). Thus, incubation at 30°C and 95% Rh could maintain bioactive components (phenolic, flavonoid, and anthocyanin compounds) in PSP tofu, which provide many health benefits for humans. ...
... Different bioactive compounds may be produced to counteract oxidation through different mechanisms and show different antioxidant activities (Hur et al., 2014). The DPPH radical scavenging capacity (μmol TE/g), ABTS radical scavenging capacity (μmol TEAC/g), and inhibitory activity IC 50 (mg/mL) of PSP tofu and pehtze affected by temperature and relative humidity are presented in Figure 4. Tofu enriched with PSP solution possessed high antioxidative activity in terms of DPPH radical scavenging capacity and IC 50 values, which were 84.52 µmolTE/g and 3.76 mg/ mL, respectively (data not shown). ...
Background. Fermented tofu, a traditional product of Asian countries, is produced using Actinomucor elegans. The product is popularly consumed because of its unique nutrients, taste, and flavor. The fortification of tofu with purple sweet potato (PSP) can provide many health benefits, especially antioxidative properties. However, incubation conditions including temperature and relative humidity affect the growth of Actinomu-cor elegans, leading to changes in product quality.
Materials and methods. In this study, the effects of various temperatures (25, 30, and 35°C) and relative humidities (75, 85, and 95%) on the fermentation of tofu supplemented with PSP were carried out. The nutrient composition, including moisture, protein, lipid, ammonia, glucose, and free amino acid contents, bioactive compounds (total phenolic-TPC, total flavonoid-TFC, and anthocyanin contents), antioxidant activity in terms of DPPH and ABTS radical scavenging activities, and inhibitory activity (IC 50) were monitored.
Results. The results indicate that tofu supplemented with PSP can be successfully catalyzed by Actinomucor elegans at a suitable temperature and relative humidity of 30°C and 95%, respectively. The pehtze contained 63.8% moisture, 15.36% protein, 9.43% lipid, 12.49% free amino acid, 0.05% ammonia, and 125.41 mg/g glucose. The TPC, TFC, and anthocyanin contents were 62.91 mg GAE/g d.w., 17.32 mg QE/g d.w., and 309.54 µg/g d.w., respectively. The DPPH and ABTS radical scavenging activities, and the IC 50 value were 85.50 µmol TE/g d.w., 120.79 µmol TEAC/mg, and 6.61 mg/mL, respectively.
Conclusions. Fermentation at 30°C and a relative humidity of 95% produced fermented PSP tofu with high nutrition, bioactive compounds, and antioxidant activity.
... Microbial enzymes cause the free phenolic compounds to break free from their bound form (50). Phenolic compounds, which serve as metal chelators, hydrogen donors, reducing agents (free radical terminators), and singlet oxygen quenchers, constitute the majority of antioxidants. The antioxidative activity of food is highly associated with the total phenolic compounds (3,51). Phenolic compounds found in soybean consist of phenolic acids (including ferulic acid, p-coumaric acid, vanillic acid, chlorogenic acid, caffeic acid, syringic acid, salicylic acid, protocatechuic acid, etc.), isoflavones (daidzein, glycitein, genistein and their glucosides) and anthocyanins (52). ...
... Phenolic compounds such as phenolic acids (gallic, caffeic, and p-coumaric acids, benzoic acid and cinnamic acid derivative), flavonoids (myricetin, rutin, naringenin, quercetin, morin, and hesperetin), coumarins, quinones, and styrylpyrones also exist in oyster mushrooms (53). Additionally, during fermentation, legumes produce more beneficial phenolic compounds because the microorganisms secreting ligninolytic and carbohydrate-metabolizing enzymes hydrolyze the phenolic glycosides to release free aglycones (51,54). Therefore, it is assumed that the application of oyster mushroom (P. ...
Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by Pleurotus ostreatus mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF (P < 0.05). Analysis of the total phenolic content (TPC) and antioxidant activities of the fermented soybeans revealed that the methanolic extracts significantly increased TPC and antioxidant activities against intracellular reactive oxygen species (ROS) in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, as well as against DPPH and ABTS radicals in vitro. A total 154 differential metabolites were identified after SSF, and a Spearman correlation study revealed a direct relationship between antioxidant activities and certain metabolites including phenolic compounds, oligopeptides, and free fatty acids etc. Among these metabolites, phenolic compounds produced by the shikimic acid pathway were diverse in variety and had the greatest multiple differences. The study discovered that a potential mechanism involving SSF with P. ostreatus mycelium increased the antioxidant activity of soybeans.
... CMW75 also showed a 1.23-fold increase in TPC compared to their unfermented control samples ( Table 3). The increased FRAP activity could be due to the ability of antioxidant properties and phenols to typically scavenge free radicals [58], chelate metal ions, and act as reduction agents [58] in the fermented smoothies. Moreover, fermentation can produce new phenolic compounds while improving the concentration of the present compounds and enhancing the contribution of free soluble antioxidants. ...
... CMW75 also showed a 1.23-fold increase in TPC compared to their unfermented control samples ( Table 3). The increased FRAP activity could be due to the ability of antioxidant properties and phenols to typically scavenge free radicals [58], chelate metal ions, and act as reduction agents [58] in the fermented smoothies. Moreover, fermentation can produce new phenolic compounds while improving the concentration of the present compounds and enhancing the contribution of free soluble antioxidants. ...
This study examined the impact of fermentation using Lactiplantibacillus plantarum (L75) and Bifidobacterium longum (BF) on the total soluble solids (TSS), pH, TA, LAB survival, color properties, ascorbic acid content, total phenolic content (TPC), carotenoid components, and antioxidant properties of smoothies made from melon varieties (Cantaloupe, Honeydew, and Watermelon) separately with pumpkin leaves (Cucurbita moschata and Cucurbita pepo). For all smoothies, pH (r = −0.74) and TSS (r = −0.79) were inversely and strongly correlated with LAB counts, while LAB counts were positively correlated with TA (r = 0.87). Fermentation time (24 to 72 h) significantly (p < 0.05) decreased the TSS (%), pH, and color properties of all smoothies fermented with L75 or BF, while TA increased. Fermenting Cantaloupe melon and C pepo leaves with L75 (CMCL75) for 24 h increased the ascorbic acid content to 3.8 mg/100 mL. The sensory panel scores were highest for Watermelon and C. moschata or C. pepo fermented with L75 or BF for 24 h. TPC concentration was highest in CMCL75 (70.76 mg of gallic acid per 100 mL) after 24 h. C. pepo leaves and Cantaloupe fermented with L75 (CPCL75) showed the highest concentration of total carotenoids (70.38 mg/100 mL), lutein (2.53 µg/100 mL), cis β-carotene (25.43 µg/100 mL), and trans β-carotene (620.37 µg/100 mL). In contrast, CMCL75 showed the highest concentration of zeaxanthin (0.70 mg/100 mL). This study demonstrated the potential of fermenting Cantaloupe and pumpkin leaves together with the L75 strain to produce non-dairy functional products.
... Regarding the effect of fermentation on the detoxification of flaxseed meal, the process removed cyanosides and retained flaxseed nutrients (oil, lignan and fatty acids) (Huang et al., 2023). Fermentation could increase the concentration of phenolics, enhance the bioaccessibility of proteins, reduce antinutritional factors, and improve food texture and shelf life (Hur, Lee, Kim, Choi, & Kim, 2014). Yeast and lactic acid bacteria were employed to ferment millet, resulted in a notable increase in the contents of cinnamic acid and vitexin in the fermented millet (Balli et al., 2020). ...
... There are three independent variables in this study. These variables are fermentation strains (inoculated with 3 % Saccharomyces cerevisiae, Lactobacillus casei and Bacillus subtilis respectively, and fermented at corresponding temperature for 5 days), inoculum amount (inoculated with 1, 2, 3, 4 and 5 % Bacillus subtilis, respectively, for 5 days) and fermentation time (inoculated with 3 % Bacillus subtilis for 1, 2, 3, 4 and 5 d, respectively) (Hur et al., 2014). ...
This study examined effects of different processing methods on phenolic compounds in flaxseed meal. The optimal SE treatment was 1.0 MPa for 3 min, and the contents of total flavonoids and phenolic acid were 2.26 times and 1.63 times of the control group, respectively. Notably, erucic acid increased 85.76 %. Optimal extrusion conditions (15 % moisture content, 140 °C, 29 hz) led to the presence of rutin and a 2.81 times increase in protocatechuic acid content over the control. Fermenting with 3 % Bacillus subtilis for 4 days yielded gallic acid in bound form and vanillic acid in free form, with protocatechuic acid increasing 40.65 % compared to the control. Among all the treatments, extrusion produced the highest levels of phenolic compounds in flaxseed meal. Each treatment significantly increased the open ring isomer ester phenol (SDG) compared to the control. Overall, various processing methods impacted the phenolic content and composition in flaxseed meal differently.
... The fermentation process included in tarhana production may also be responsible for the increase in bioactive compounds. Fermentation has been known to enhance the bioavailability of phenolics through the breakdown of complex compounds into simpler absorbable forms [16,[68][69][70][71][72][73]. However, the specific microbial cultures and the duration of fermentation could affect the extent of this enhancement. ...
... The fermentation process involved in tarhana production may also be responsible for the increase in bioactive compounds. Fermentation has been known to enhance the bioavailability of phenolics through the breakdown of complex compounds into simpler absorbable forms [16,[68][69][70][71][72][73]. However, the specific microbial cultures and the duration of fermentation could affect the extent of this enhancement. ...
Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along with the production process specify the nutritional value and sensory properties of the final product. Therefore, the first objective of the present study was to process a dried “chicken meat powder (CMP)” that could be used in food formulations. The second objective was to determine the impact of CMP addition on the nutritional and sensorial properties of Uşak tarhana recipe with geographical indication. In order to fulfill these challenges dried chicken meat powder (CMP) at levels of 20, 25, 30, and 35% were included in tarhana recipes for the very first time. Within the scope of the study, organoleptic properties of tarhana soups (control and CMP added) were determined, and the formulation with 30% CMP (TCMP30) achieved the highest sensory evaluation scores. This sample was analyzed further, and its physicochemical properties were compared to a control sample strictly following the traditional Uşak tarhana recipe. In the tarhana samples, the moisture, protein, and total fat content increased with higher CMP additions, while the ash, crude cellulose, carbohydrates, energy, salt, and dietary fiber decreased significantly (p < 0.05). The calcium and sodium contents decreased, however, potassium, phosphorus, and zinc contents increased. The fatty acid composition analysis revealed that Uşak tarhana contained more saturated fatty acids than either CMP or TCMP30; adding 30% CMP reduced the total saturated fatty acids while increasing the monounsaturated fatty acids. The main fatty acids in traditional samples were linoleic, palmitic, and oleic acids, comprising 83.82% of the total fat. In TCMP30, the order changed to oleic > linoleic > palmitic with 83.89% of total fat. Over time, the total phenolic content and antioxidant capacity decreased in the control sample but increased in TCMP30. These results suggest that a formulation including 30% CMP effectively enhances the sensory, functional, and nutritional aspects in tarhana.
... African traditional medicines are considered to be one of the oldest and one of the diverse of all the traditional system of medicines. Well-known medicinal plants of Africa include Acacia senegal (Gum Arabic), Agathosma betulina (Buchu), Aloe vera (North African Origin), Artemisia afra (African wormwood), Boswellia sacra (Frankincense), Commiphora myrrha (Myrrh), Harpagophytum procumbens (Devil's claw), Parkia biglobosa (African Locust bean) etc [12]. P. biglobosa have been used for local consumption as well as for medicinal purposes in the Afrikan continent for ages. ...
Fermentation of herbs can be an important procedure to improve the therapeutic properties of the herbs by modulating both the quality and quantity of different phytochemicals. The fermentation process causes the decomposition of the cells of the herbs resulting in better leaching of active phytochemicals, increasing the concentration of phytochemicals and also conversion of the metabolites into newer biologically active compounds. Fermentation technique has always been an important aspect in different traditional system of medicine be it in Ayurvedic system for the formulation of Arishta and Asava, in Afrikan system of medicine, in Unani system where fermentation is carried out using Mycoderma aceti, in Siddha system for the preparation of rice vinegar or Annakaadi, or in Chinese system of medicine where fermentation is a very conventional procedure to improve the therapeutic quality of herbs. In this review, information and details have been collected from various sources and examples are demonstrated how fermentation process resulted in the production of various Phytochemicals. A table has also been established illustrating the various herbal formulations along with their fermenting agent and their respective therapeutic effects.
... Microbial fermentation is recognized as an economically efficient and effective technology for enhancing the biological activity of plant-derived natural products [10]. Numerous studies have reported that fermentation can enhance the concentration of active compounds and modify the structural properties of the substrates, resulting in improved biological activities or a reduction in the toxic side effects of certain components [11][12][13]. In addition, the modified polysaccharides obtained by fermentation displayed more excellent biological activity than the ones in their original form [14,15]. Therefore, this study speculated that the structure of the Glycyrrhiza leaf polysaccharide was also changed by fermentation, thus increasing its biological activity. ...
This study aimed to investigate the effects of fermentation on the physicochemical properties and in vitro antioxidant activities of Glycyrrhiza leaf, compare the structures of unfermented (GLP) and fermented (FGLP) polysaccharides, and assess their growth-promoting and antioxidant activities using zebrafish embryos. The results showed that the polysaccharide content, extract yield, and reduced sugar content of Glycyrrhiza leaf increased significantly after 36 h of fermentation. In parallel, in vitro antioxidant activities assays demonstrated that Glycyrrhiza leaf fermented for 36 h exhibited strong DPPH, hydroxyl radical scavenging, and reducing power. Scanning electron microscope and infrared spectroscopy analyses revealed differences in the surface morphology of unfermented and fermented Glycyrrhiza leaf, with both polysaccharides being acidic and containing pyranose rings and α-glycosidic bonds. The molecular weight of FGLP was lower than that of GLP, and the molar ratios of guluronic acid, amino glucose, glucuronic acid, glucose, xylose, and arabinose were increased. In the zebrafish model, Glycyrrhiza leaf polysaccharides promoted the growth and development of zebrafish embryos, with the most pronounced effect at a concentration of 20 µg/mL after fermentation. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. The findings demonstrated that fermentation could enhance the utilization of Glycyrrhiza leaf polysaccharides and their antioxidant capacity. These findings opened avenues for further research into the bioavailability of FGLP in vivo and offered valuable insights into its potential as a natural and innovative antioxidant.
HighlightsVariations on physicochemical parameters and antioxidant activity were tracked during fermentation.
Fermentation should last for 36 h based on the dynamic changes.
The molecular weight of polysaccharides decreased after fermentation.
FGLP has growth-promoting and developmental effects on zebrafish.
FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by AAPH.
Graphical Abstract
... This could be explained by the bioconversion of their bound or conjugated forms to their free forms due to (i) the breaking of bonds within the components of the cell wall and (ii) the activities of enzymes, such as β-glucosidase, decarboxylases, esterases, hydrolases, and reductases. In their free form, phenolic compounds have greater bioaccessibility and the potential to increase antioxidant activity [28]. Bhanja Dey et al. (2016) also reported that although abundant in quinoa, these phenolic compounds are classified as bound because they are covalently linked to other cell wall constituents such as hemicelluloses, which can limit their bioavailability [29]. ...
Gluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods. Quinoa is garnering growing attention due to its different nutrients and bioactive substances, and it is notably employed to build gluten-free goods. In the present study, quinoa flour was fermented with Enterococcus strains (E. gallinarum SL2 and E. mundtii SL1), and further used in the manufacturing of gluten-free muffins. Several analyses were performed on the obtained sourdoughs and muffins, including a viscosity study, a textural and sensory analysis, and a polyphenol, organic acid, and carbohydrate content analysis. The results showed that the fermented quinoa flour exhibited enhanced nutritional value, with increased levels of organic acids such as lactic and acetic acid, as well as improved polyphenol content. The sensory and textural analyses revealed that both Enterococcus strains positively impacted the sensory characteristics and texture of the muffins. Notably, muffins prepared with E. mundtii SL1 demonstrated superior elasticity and overall taste. These results suggest that fermentation with these strains can significantly improve the nutritional profile and sensory quality of gluten-free baked goods, offering a promising approach for the development of healthier and more appealing gluten-free products.
... However, β-glucosidase (0.27-3.44 U/g) and protease (0.05-2.38 U/g) activities remained low throughout fermentation, suggesting that their impact on the release of phenolic substances from BHB was limited. This could be due to pH fluctuations during fermentation, which may suppress enzyme release, or related to the concentration of the microbial fermentation substrate [44]. In conclusion, α-amylase and cellulase play pivotal roles in the release and transformation of phenolic substances, particularly bound phenolic compounds, during the fermentation of BHB. ...
Most of the phenolic compounds in black highland barley (BHB) exist in complex, insoluble bound forms with low bioavailability. Various food processing methods, including fermentation, have been traditionally used to enhance bioaccessibility and improve the functional properties of food products. This study aimed to investigate the alterations and relationships between the content and composition of phenolic compounds in different forms, hydrolytic enzyme activities, and in vitro antioxidant activities during solid-state fermentation (SSF) of BHB by Bacillus subtilis. The results revealed a significant increase in total phenolic content (TPC) and total flavonoid content (TFC) during fermentation, particularly in the free phenolic content. The composition of phenolic compounds in both free and bound fractions of BHB was altered by fermentation. The o-coumaric acid (13.23 mg/100 g), 2,4-dihydroxybenzoic acid (267.43 mg/100 g) and tectorigenin (64.37 mg/100 g) were released in the free fraction after fermentation. The bound polyphenol content showed strong correlations with cellulase, β-glucosidase, and protease activities, while free o-coumaric acid and free p-hydroxybenzaldehyde showed strong correlations with α-amylase. The antioxidant activities of phenolics in fermented BHB were significantly higher than in unfermented BHB, with free phenolic content positively correlated with antioxidant capacity (p < 0.05). Among the free phenolics, protocatechuic acid, gallic acid, and 2,4-dihydroxybenzoic acid were the main contributors to FRAP and ABTS⁺• scavenging abilities, while vanillic acid and ferulic acid in the free fraction were the primary contributors to DPPH• scavenging. This study highlights the potential for producing fermented BHB as a functional ingredient with enhanced bioactivity for health promotion.
Graphical Abstract
... These enzymes help release polyphenols, flavonoids, and other antioxidants trapped within plant cell structures [29,30]. Moreover, fermentation can transform bound antioxidant compounds (e.g., flavonoid glycosides) into more potent free forms (aglycones), enhancing their antioxidant potential [32,33]. ...
Background: Ecoenzyme is an organic fermentation product derived from fruit peel waste, offering zero-waste system benefits along with antibacterial, insecticidal, and cleaning properties. Kintamani, a major producer of Siamese oranges (Citrus nobilis) in Bali, generates significant orange peel waste suitable for ecoenzyme production. However, the antioxidant potential of ecoenzymes remains poorly studied. Objective: This study aimed to evaluate the antioxidant activity of ecoenzymes produced from Kintamani Siamese orange peel waste, enhancing their beneficial value. Methods: This experimental study assessed and compared the antioxidant activity of ecoenzymes fermented for 10 days, 1 month, and 3 months. Antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, with results expressed as IC50 values. Results: Antioxidant activity, classified according to Blois criteria, showed the highest activity after three months of fermentation. The mean IC50 values were 53,612 ppm for 10-day fermentation; 18,753 ppm for 1-month fermentation; and 6,727 ppm for 3-month fermentation. Conclusion: Ecoenzymes derived from Kintamani Siamese orange peel waste exhibited very weak antioxidant activity across all fermentation durations. A 3-month fermentation period is recommended to achieve the highest antioxidant activity compared to shorter durations.
... Processing methods, including blanching, drying, and fermentation, have been shown to significantly influence the retention and bioavailability of these phytochemicals. Fermentation, for example, has been found to enhance the phenolic content and antioxidant activity of plant materials (Hur et al., 2014), while drying, a common preservation technique, can concentrate certain nutrients but may also degrade sensitive compounds like flavonoids (Andrade et al., 2021). "Blanching, commonly used to inactivate enzymes, can either increase or decrease phytochemical content depending on the conditions and plant material involved" (Duarte et al., 2015). ...
This study investigates the effects of three processing methods; blanching, drying, and fermentation on the phytochemical properties of Garcinia kola stem bark and stone breaker leaves, both of which are traditionally used in medicine. The primary aim was to evaluate how these processing techniques enhance the phytochemical profiles of these plant materials and to determine the most effective extraction method for retaining their beneficial properties, particularly for cardiovascular health. The contents of saponins, flavonoids, oxalates, phytates, tannins, and phenolic compounds in aqueous and ethanolic extracts were quantified. The results demonstrated that the fermented samples exhibited the highest flavonoid content (3.90 mg/g in fermented stone breaker ethanolic extract (FSBE) and 4.17% in fermented stone breaker aqueous extract (FSBA)) and phenolic content (75.29 mg/g in FSBA and 75.92 mg/g in FSBE). Furthermore, fermentation yielded the lowest oxalate (1.35 mg/g in fermented Garcinia kola stem bark aqueous extract (FGBA) and 1.84 mg/g in fermented Garcinia kola stem bark ethanolic extract (FGBE)) and phytate levels (20.92 mg/g in FSBA and 22.75 mg/g in FSBE). In contrast, the dried samples contained the highest saponin levels ranging from 0.09% in blanched stone breaker ethanolic extract (BSBE) to 1.34% in blanched Garcinia kola stem bark aqueous extract (BGBA). Tannin content was consistently low across all samples, ranging from 0.01 to 0.05 mg/g. While aqueous extracts displayed higher values for some components, ethanolic extracts outperformed in others. The findings underscore the health benefits of these plant materials, particularly highlighting the superiority of fermented samples due to their enriched flavonoid and phenolic content, which may significantly contribute to overall well-being, especially for cardiovascular patients.
... pH merupakan salah satu parameter lingkungan yang mendukung dan mempengaruhi pertumbuhan konsorsium mikroba selama proses fermentasi kombucha. Selama proses fermentasi akan terbentuk beberapa jenis asam diantaranya adalah asam asetat dan glukonik, sehingga pH akan semakin turun (Hur et al., 2014). pH yang rendah selama proses fermentasi menjadi faktor yang dapat menyeleksi beberapa jenis mikroba patogen yang tidak tahan asam. ...
Kombucha is a fermented beverage known for its various health benefits, one of which is its antibacterial properties, making it a potential base for soap production. This study aims to evaluate the effect of adding Galo-Galo honey on the antibacterial activity of kombucha made from pineapple peel and coconut water waste. Fermentation was carried out for 15 days, and observations were made on pH value, total titratable acidity (TTA), and antibacterial activity against Escherichia coli using the disk diffusion method. The study was designed using a completely randomized design with three repetitions. The results showed that the higher the concentration of Galo-Galo honey added, the more significantly the kombucha pH decreased (p < 0.05), with the lowest pH found in the 25% honey treatment (3.09 ± 0.02). The highest total titratable acidity was also found in the 25% honey treatment (1.33 ± 0.11), along with the decrease in pH, indicating an increase in organic acid content. The antibacterial activity test showed that kombucha with a higher honey concentration had a larger inhibition zone against E. coli, with the largest inhibition zone found in the 25% honey treatment (11 ± 1.26 mm). The addition of Galo-Galo honey was proven to enhance the chemical properties of kombucha and strengthen its antibacterial activity.
... The findings showed a variety of microorganisms in the taxonomic composition of the various fermented vegetable formulas, with different LAB genera being the most prevalent. Supplementation with the strain of L. rhamnosus and vitexin efficiently enhanced the functional significance of foods by fostering cellular protection against oxidative stress, due to the likely role of phenolic compounds with antioxidant activity, bacterial antioxidant enzymes (catalase and superoxide dismutase), and microbial metal-chelating activities [289][290][291]. Table 3 shows the health benefits of fermented vegetable foods. ...
The increasing global burden of morbidity and mortality from chronic diseases related to poor diet quality, coupled with the unsustainable depletion of vital planetary resources by current food production systems, threatens future food security and highlights the urgent need to transition to high-quality plant-based diets as a viable solution to mitigate economic, health, and environmental challenges. Taking into consideration the significant role that fermented vegetables may play as a sustainable, healthy, long-lasting, and plant-based nutritional resource, this narrative review analyzes their production and benefits. For this purpose, the mechanisms of the fermentation process are explored, along with the importance of probiotic cultures in plant-based fermented foods, and with the implications of fermentation on food safety within the broader framework of low-impact, organic, plant-derived nutrition. Additionally, the health benefits of fermented vegetables and probiotics are examined, including their effects on mental health. Vegetable fermentation is a versatile method for enhancing food preservation, nutritional quality, and safety. This ancient practice prolongs the shelf life of perishable items, reduces the toxicity of raw ingredients, and improves digestibility. Specific starter cultures, particularly lactic acid bacteria, are essential for controlling fermentation, ensuring safety, and maximizing health benefits. Fermented vegetables, rich in probiotics, support gut health and immune function. Emerging research indicates their potential to alleviate adverse mental health symptoms such as stress and anxiety, highlighting their significance in modern dietary guidelines and chronic health management.
... Moreover, the bacterial starters have also contributed to enhance the concentration of chlorogenic, caffeic and ferulic acids (Filannino et al., 2015). Indeed, the enzymes involved in lactic acid fermentation induce structural breakdown of the plant-based cell walls releasing various bioactive compounds including phenolics (Hur et al., 2014). Moreover, employing a microbial pool composed of both LAB and yeast in bread making can have a synergistic effect. ...
... Folk remedies used in supplementary medicine provide a significant source of the plant-derived substances utilised in the treatment of many ailments today, demonstrating the significance of plants in the treatment of disease (Mohammed et al. 2020a). Antioxidant, antimalarial, anticancer, antimicrobial, aniproliferative, anti-inflammatory, DNA-protecting, anti-ageing, anti-allergic, and hepatoprotective are only a few of the biological activities found in plants (Schwikkard and van Heerden 2002;Hur et al. 2014;Mohammed et al. 2018Mohammed et al. , 2019Mohammed et al. , 2021bWang et al. 2018;Ugwu and Suru 2021). The biological activity, as well as the nutrient, mineral, and essential oil content, of the Moringa oleifera Lam. ...
Since ancient times, humans have been able to employ several natural materials in the treatment of illness and injury thanks to the practice of complementary medicine. Many plants, animals, and fungi have proven effective in the treatment of sickness in humans. Among these natural resources, plants play a significant role. In our study, studies in the literature on Moringa oleifera Lam. were compiled. In this light, the plant’s nutritional and mineral composition, essential oil composition, and biological activity were gathered. Literature studies show that M. oleifera has significant nutrient and mineral concentrations and a wide range of potential applications. In addition to its high concentration of essential oils, it has been shown to possess a wide range of beneficial biological properties. M. oleifera is considered a valuable natural resource in this setting due to its potential use in alternative treatment.
... pH is another factor that influences the structural transformation of some phytochemicals during lactic fermentation. An example is anthocyanins, which are stable at low pH (1-2), so acidic pH can increase antioxidant capacity [57,58]. In summary, establishing the exact route of lactic fermentation can be complicated. ...
This study aimed to evaluate the fermentative capacity of the strain Limosilactobacillus fermentum J24 in a dairy beverage with papaya puree obtained through the flash vacuum expansion (FVE) process. Changes in phenolic content and antioxidant capacity during fermentation were investigated. Results showed that the dairy beverage with the control puree exhibited higher microbial growth than the FVE puree. Phenolic content increased during fermentation in both formulations. However, the antioxidant capacity was higher in the dairy beverage with control puree. A Pearson correlation analysis revealed a strong positive correlation between microbial load and antioxidant properties in the dairy beverage with control puree. In conclusion, the control puree promoted a higher growth of Limosilactobacillus fermentum J24 and better antioxidant properties in the papaya dairy beverage. These findings lay the groundwork for developing a potential functional dairy beverage based on papaya, effectively utilizing the fruit, reducing pollution, and adding value. This study also opens avenues for further research and development in functional dairy beverages, particularly those incorporating fruit-based ingredients.
... The fermentation process has been pivotal in transforming various food substrates, ranging from dairy and vegetables to cereals and legumes, into staples of diets around the globe [2][3][4]. One of the most compelling health benefits of fermentation lies in its ability to significantly boost the antioxidant capacity of foods [5,6]. ...
Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action of microorganisms [...]
... For example, Lactobacillus species protect the gastrointestinal systems of humans and animals from various pathogenic bacteria (Gutiérrez et al., 2016). Fermentation also increases the bioactive phenolic compound, vitamin C, and total flavonoid content, thus enhancing antioxidant activity by converting complex compounds into simpler compounds that are ready to be assimilated by the body (Hur et al., 2014). ...
Mangosteen peels have high total phenolic compounds that may be enhanced through fermentation. This research aimed to study the physical, microbial analyses and antimicrobial activity of spontaneously fermented mangosteen peel (SMP). Mangosteen peels, brown sugar and water were mixed at a ratio of 1:1:10 (mangosteen peel:sugar: water) and were spontaneously fermented for 4 weeks. By the end of fermentation, the pH gradually decreased from 4.31 to 3.75 and lactic acid bacteria were significantly higher than foodborne pathogens. However, the antioxidant properties of SMP decreased by Week 4. Therefore, unfermented mangosteen peel had better performance than SMP at Week 4 for the inhibition zone, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) and killing time curve assay. With the exception to Clostridium perfringens and Vibrio parahaemolyticus, SMP had an inhibition zone of 10.67 to 12.67 mm for all bacteria with no significant difference between Week 0 and Week 4. The time-kill curve of SMP at higher concentrations killed Listeria monocytogenes and V. parahaemolyticus within 1 to 4 hrs. The results showed that the unfermented mangosteen peel had better antioxidant and antimicrobial properties and had the potential as an antimicrobial agent or preservative in food.
... During fermentation, the AC of media can increase because of the increase in the content of phenolic compounds and flavonoids produced by microbial hydrolysis (Hur et al., 2014). However, some of the compounds that contribute to AC can be easily degraded due to their sensitivity to pH and temperature, among other factors . ...
Lactic Acid bacteria (LAB) are the main producers of bioactive compounds (peptides, exopolysaccharides, antioxidant compounds, gamma-aminobutyric acid-GABA, etc.). Different strains produce at least one metabolite in high quantities as part of their metabolism, however, there are few reports of LAB with the capacity to produce two or more metabolites simultaneously. Due, the ability of 35 LAB strains previously isolated from dairy products, fermented beverages, and honey to produce gamma-aminobutyric acid (GABA) and the antioxidant capacity was determined. Based on analysis of variance and subsequent comparison of means, the Lactiplantibacillus pentosus strain was selected, and subsequently, using a Draper-Lin small composite design, the conditions of the culture medium (MRS broth) were optimized to achieve the highest production of GABA and increase the antioxidant capacity evaluated by the DPPH assay. The optimal conditions for obtaining 7.99 mg/mL of GABA were 100 mM glutamic acid, a pH of 6, a temperature of 40 °C, and 72 h of fermentation. To obtain the highest antioxidant capacity (6.87 µmol TE/mL), 200 mM glutamic acid and a pH of 4.0 were used. We reported an isolated strain of nondairy product (L. pentosus TEJ4) with the capacity to produce both bioactive, GABA, and antioxidants in a single fermentation process in a non-dairy defined medium, which is a feasible alternative to the normal process of producing bioactive compounds.
... In this study, biochemical analyses revealed that the fermented HA included signi cant levels of active ingredients, including total polysaccharides and total polypeptides. The molecular weight of FHA averaged around 40W, which also included 15.44% of small molecular weight HA around 1395, which may be due to the enzymatic degradation during fermentation leading to a decrease in the molecular weights of the polysaccharides (Hur et al., 2014). In line with the current study, Barrio-Galán et al. used Lalvin CY3079 Saccharomyces cerevisiae to ferment wine and found that it was able to release polysaccharides, especially low molecular weight polysaccharides, more rapidly (Del Barrio-Galán, Medel-Marabolí and Peña-Neira, 2015). ...
In this study, fermented hyaluronic acid (FHA) was obtained by fermentation of HA with molecular weight between 120 and 130W with two strains of Saccharomyces cerevicae (CICC 1308 and CICC 1747). Active substance content and spectral analysis revealed a substantial decrease in FHA molecular weight, accompanied by changes in monosaccharide composition, yet the chemical structure of FHA remained unchanged. Secondly, FHA exhibited a strong ability to scavenge DPPH and hydroxyl radicals. In H2O2-induced human skin fibroblasts (HSF), FHA was found to enhance superoxide dismutase (SOD) and catalase (CAT) activities while reducing malondialdehyde (MDA) levels. Pretreated FHA could regulate the nuclear translocation of Nrf2 through the Nrf2/Keap1/HO-1 signaling pathway, thereby regulating the transcription of downstream genes and the expression of antioxidant enzymes.
These findings indicate that FHA possesses antioxidant properties, making it a valuable natural ingredient in cosmetics for safeguarding skin health.
... Fermentation using filamentous fungi has been demonstrated to significantly improve the phenolic content and antioxidant activity of plant-based matrices and fermented foods, depending on the microorganisms involved [26,27]. As a confirmation, fermentation with Aspergillus niger significantly increased the TPC and TFC of tested date byproducts. ...
The by-products from three varieties of dates—Mozafati, Sayer, and Kabkab—were subjected to solid-state fermentation using Aspergillus niger alone or in co-culture with Lactiplantibacillus plantarum or Limosilactobacillus reuteri to enhance their phenolic and flavonoid content, along with antioxidant and antimicrobial activities. Solid-state fermentation, being environmentally friendly and cost-effective, is particularly suitable for agricultural residues. Significant increases (p < 0.05) in total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant power were observed post-fermentation, especially under co-culture conditions. The highest TPC (12.98 ± 0.29 mg GA/g) and TFC (1.83 ± 0.07 mg QE/g) were recorded in the co-culture fermentation of by-products from the Mozafati and Sayer varieties, respectively. HPLC analysis revealed changes in polyphenol profiles post-fermentation, with reductions in gallic and ferulic acids and increases in caffeic acid, p-coumaric acid, rutin, quercetin, and kaempferol. FT-IR analysis confirmed significant alterations in polyphenolic functional groups. Enhanced antimicrobial activity was also observed, with inhibition zones ranging from 8.26 ± 0.06 mm for Kabkab to 17.73 ± 0.09 mm for Mozafati. These results suggest that co-culture solid-state fermentation is a promising strategy for valorizing date by-products, with potential applications in nutraceuticals and/or pharmaceutical products and as valuable additives in the food industry.
... This could be attributed to lactic acid fermentation, which can reduce the bioaccessibility of total phenolic content and DPPH radical scavenging activity during in vitro digestion due to several factors, such as the binding of phenolics to fermentation metabolites, pH changes and solubility reduction, microbial degradation of phenolics and specific fermentation conditions. Altogether, these processes limit the release and availability of phenolic compounds during digestion, thus affecting their antioxidant properties (Filannino et al., 2018;Hur et al., 2014). Figure 5 illustrates the recovery percentages of released polyphenols during digestion. ...
... The ABTS scavenging and reducing power results showed that the FS sample was higher than that of CFS, indicating that the inoculation of SJ with probiotics resulted in stronger antioxidant activity. Previous studies reported that fermentation leads to cell wall disruption, which releases various bioactive components that react with excess free radicals to achieve antioxidant effects (Hur et al., 2014). It has been proposed that the enhanced antioxidant activity of probiotics can be attributed to changes in phenolic compounds (Ji et al., 2020). ...
Sea buckthorn has lipid‐lowering properties and is widely used in the development of functional foods. In this study, a probiotic (Lactobacillus plantarum, Lp10211) with cholesterol‐lowering potential and acid and bile salt resistant was screened for the fermentation of sea buckthorn juice. Changes in the active ingredients, such as sugars and phenolics, before and after fermentation, as well as their in vitro lipid‐lowering activities, were compared. The contents of reducing and total sugars decreased substantially after fermentation. Lp10211 primarily utilized fructose for growth and reproduction, with a utilization rate of 76.9%. The phenolic compound content of sea buckthorn juice increased by 37.06% after fermentation and protected the phenolic components from degradation (protocatechuic and p‐coumaric acids) and produced new polyphenol (shikimic acid). Enhanced inhibition of pancreatic lipase activity (95.42%) and cholesterol micellar solubility (59.15%) was evident. The antioxidant properties of the fermentation broth were improved. Notably, Lp10211 preserved the color and reversed browning in sea buckthorn juice. The collective findings indicate that fermentation of sea buckthorn juice by Lp10211 may enhance the functional components and lipid‐lowering activity of sea buckthorn, which may provide a new approach for the development of lipid‐lowering foods.
... Fermentation is one of the most widely used procedures, and it is constantly evolving as a technology for improving the nutritional value of plant-based food [18]. Much scientific evidence has demonstrated the high nutritional value and health benefits of fermented foods compared to the unfermented matrix. ...
Previous studies have shown that Acanthopanax senticosus (AS) has a beneficial preventive and therapeutic effect on colitis. The fermentation of lactic acid bacteria (LAB) can alter the efficacy of AS by modifying or producing new compounds with potential bioactive properties. However, the specific components and mechanisms that enhance the efficacy are still unclear. In the present experiment, untargeted metabolomics was used to analyze the changes in active components before and after LAB fermentation of AS. The aim was to explain the mechanism of AS fermentation in treating colitis using a colitis model in mice. The results indicated that the fermentation of LAB could enhance the levels of total flavonoids and total polyphenols in FAS. Additionally, the beneficial components such as Delphinidin chloride, Diosmetin, Psoralidin, and Catechol significantly increased (p < 0.05). The colitis treatment experiment demonstrated that fermented AS could alleviate symptoms and improve the morphology of colitis in mice by enhancing antioxidant enzymes like CAT, T-SOD, and T-AOC. It also regulated the composition and abundance of intestinal flora species, such as Lactobacillus and Pseudogracilibacillus. The effectiveness of fermented AS was significantly superior to that of unfermented AS (p < 0.05). In conclusion, this study contributes to the application of lactic acid bacteria in AS fermentation and reveals the mechanism of fermentation AS for colitis.
The use of alternative ingredients as supplements to or blends with kombucha tea to improve organoleptic properties and health effects has recently increased. Indian gooseberry fruit is among the most promising alternative raw materials for producing functional kombucha since the berries contain several beneficial substances. In this study, the production of functional kombucha beverages from fusions of black tea and Indian gooseberry fruit homogenate (IGH) was investigated, and the chemical and biological properties of kombucha products were evaluated and compared with those of traditional black tea kombucha products. Chemical composition analysis revealed that IGH contains high amounts of polyphenols (627.4 mg GAE/L or 129.51 mg GAE/g dry weight), flavonoids (98.0 mg QE/L or 9.11 mg QE/g dry weight), and vitamins, specifically ascorbic acid (465.72 mg/100 g fresh weight). It also contains several amino acids, fatty acids, and trace elements. Supplementing or blending black tea kombucha with IGH in the range of 10 %–50 % (v/v) increased the total phenolic content (TPC), total flavonoid content (TFC), and total acidity of the fermented beverages. Several volatile organic compounds associated with the flavor, aroma, and health benefits of kombucha were also detected in black tea and IGH fusion kombucha products. Moreover, the black tea and IGH fusion kombucha products also displayed greater antioxidant and antimicrobial activities than the traditional black tea kombucha. Among the different combinations of black tea and IGH, supplementing black tea kombucha with 20 % IGH was the best combination for producing alternative and unique functional kombucha products with notable nutritional and health benefits.
This study explores the effect of ultrasonic treatment followed by fermentation on the in vitro protein digestibility, protein solubility, functional properties, antioxidant activity, total carotenoid content, and gamma-aminobutyric acid (GABA) levels in millet grains. Ultrasonic treatment was applied at different temperatures (20, 40, and 60 °C). The findings indicated significant improvements in phenolic and flavonoid contents and antioxidant activity in terms of the results of the DPPH, FRAP, and ABTS assays of millet grains after ultrasonic treatment alone or combined with fermentation. Moreover, the carotenoid and GABA contents were found to be significantly higher in the ultrasonic-treated grains. The protein solubility functional properties of the millet grains were also improved after the ultrasonic treatment alone or coupled with the fermentation process. Principal component analysis (PCA) revealed that the combined ultrasonic treatment and fermentation of the millet grains could enhance their antioxidant activity, functional characteristics, and vital compounds. Furthermore, the partial least squares (PLS) validation model emphasised that the ultrasonic treatment of millet at 40 °C, followed by fermentation, is the most optimal treatment among the other treatments. Hence, the conclusions highlight the potential of combined ultrasonic (40 °C) and fermentation treatments to improve grains’ nutritional value and functional properties, making millet more suitable for use in health-promoting food products.
Sourdoughs are complex biological systems characterized by a dynamic interaction among endogenous lactic acid bacteria (LAB), yeasts, and substrates. Most of the LAB strains are considered probiotics, which have great potential for improving gut health. The natural fermentation process in sourdough bread-making helps patients with gastrointestinal disorders such as irritable bowel syndrome and also patients with celiac disease. Sourdough fermented products can play a significant role in modulating gut microbiota by different mechanisms, such as modulating the dietary fiber complex and its subsequent fermentation pattern, producing exopolysaccharides with prebiotic properties, and/or providing metabolites from LAB fermentation that influence the intestinal microbiota. This chapter aims to discuss the health benefits in the gut microbiome of sourdough-based and other baking products. It will help to broaden the knowledge of food scientists who are working in the field of sourdough bread. However, still, there are only a limited number of clinical trials conducted to evaluate the efficacy of sourdough-based products against noncommunicable diseases such as diabetes mellitus
This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough’s rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product.
Introduction
Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive option for sustainable and nutritious plant-based alternatives.
Objectives
To investigate the impact of dehulling, germination, and fermentation on the bioactive (polyphenol content and antioxidant capacity) and functional characteristics (water absorption index, water solubility index, water and oil binding capacity, emulsifying properties and gelation concentration) of grey pea flour. Additionally, protein content and pasting properties (temperature, peak viscosity, trough viscosity, breakdown, final viscosity, and setback) were measured.
Methods
Dehulling was performed using a runner disk sheller. Germination was carried out for 24 and 48 h at ambient temperature, and fermentation was conducted for 8 h at 43°C using a starter culture.
Results
The results indicate that dehulling did not significantly affect functional properties and gelling capacity (p = 0.297 for oil absorption capacity, p = 0.5 for emulsion activity, and p = 0.607 for emulsion stability), but it resulted in a notable decrease in total polyphenol content (TPC) and antioxidant capacity (TAC). Conversely, 48 h of germination increased TAC measured by two methods: FRAP (19%) and DPPH (30%). This process increased through viscosity by 1.2-fold, while it did not significantly affect the water absorption index (WAI), water solubility index (WSI), or the emulsifying properties of grey pea flour. Fermentation significantly improved TPC (p < 0.001 for whole grey peas and p = 0.004 for dehulled grey peas), with a TPC increase of up to 67% in fermented dehulled pea flour. TAC measured by both methods, showed significant increases, ranging from 35 to 104%. However, fermentation reduced emulsifying and pasting properties, as indicated by the peak, through and final viscosity, which may be desirable only for certain food products. Further, germination and fermentation showed significant increases in protein content, by 4 and 8%, respectively.
Conclusion
Fermented grey pea flour exhibited enhanced bioactive characteristics, while 48-h germination positively impacted pasting properties. Overall, these processes led to changes in both the bioactive and functional properties of grey pea flour, creating opportunities for the use of these flours in a wide array of food products.
The global increase of aquaculture production has caused an escalating demand for alternative protein feed ingredients. Agro-industrial by-products such as sunflower meal are relatively abundant and cheap, but the content of antinutritional factors and fiber in the raw products reduce nutritional value and limit the inclusion levels in the feed for nutritionally demanding species, including salmonids. Solid-state fermentation is a microbial processing method with the potential to reduce the content of fiber and antinutritional factors and improve nutritional value in plant protein raw materials. In this study, Atlantic salmon (Salmo salar) at two commercial-like fish farms were fed experimental diets containing either 5 % non-fermented sunflower meal (as a control diet), 5 % fermented sunflower meal or 10 % fermented sunflower meal. The aim was to compare the effects of fermented sunflower meal on growth performance, gut microbiota, distal intestine histology and gene expression of Atlantic salmon under different environmental conditions. The field trial lasted for 8 and 11 months in a coastal and fjord location, respectively. The findings revealed that diets with fermented sunflower meal sustained growth performance, improved intestinal health by reducing the prevalence of prominent inflammation and ectopic goblet cells, as well as down-regulated the expression of physiological pathways related to tissue damage and cell division. Additionally, 10 % fermented sunflower meal promoted the relative abundance of gut lactic acid bacteria Lactiplantibacillus and Lactobacillaceae after long-term feeding. Our results suggest that fermented sunflower meal is a suitable protein source for Atlantic salmon when included at a level of up to 10 % in the diet.
The present study has been conducted to evaluate the antioxidant properties of fer-mented wheat (Triticum aestivum Linn.) extracted using acidified water, 70 % acetone and 70 % ethanol as compared to uninoculated control. Antioxidant activity, measured by the scavenging ability against 1,1-diphenyl-2-picrylhydrazyl radicals and hydroxyl radicals, re-ducing power and ferrous ion chelating ability was more effective in fermented than un-fermented wheat. Furthermore, the extraction yield, total phenolic, total flavonoid and free phenolic acid content were significantly enhanced in fermented wheat. Among the various extracts examined, the acetone extract of the fermented wheat had the highest content of antioxidant compounds (66.37 mg/g as gallic acid equivalent per mass of the extract for polyphenols and 32.27 mg/g as rutin equivalent per mass of flavonoid extract) and anti-oxidant activity with the lowest EC 50 values. Thus, fermentation with Cordyceps militaris can be used as a tool to develop wheat as a health food or ingredient with multi-functional properties which can be used in the food industry as a natural antioxidant.
Background
Ashwagandharishtha is a liquid polyherbal formulation traditionally prepared by fermentation process using the flowers of Woodfordia fruticosa. It contains roots of Withania somnifera as a major crude drug. Alcohol generated during the fermentation causes the extraction of water insoluble phytoconstituents. Yeasts present on the flowers are responsible for this fermentation.Methods
Total nine formulations of ashwagandharishtha were prepared by fermentation process using traditional Woodfordia fruticosa flowers (ASG-WFS) and using yeasts isolated from the same flowers. During fermentation, kinetic of alcohol generation, sugar consumption, changes in pH and withanolides extraction were studied. All the formulations were tested for in vitro antioxidant potential by 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging, hydrogen peroxide scavenging and total reducing power assay. The results were compared with standard ascorbic acid.ResultsTraditional formulation (ASG-WFS) showed the highest activity (p < 0.001) relative to other formulations and standard ascorbic acid. ASG-WFS showed significant (DPPH) free radical scavenging (78.75%) and hydrogen peroxide scavenging (69.62%) at the concentration of 1000 μg/mL and 100 μg/mL, respectively.Conclusion
Traditional process is the best process for preparing ashwagandharishtha to obtain significant antioxidant activity.
Anthocyanin’s have been suggested as promising dietary compounds with an important role in human health. This study focuses on the effect of temperature and pH on stability of anthocyanins from red sorghum bran. The sorghum anthocyanins were found to be stable at 0°C even when exposed to light and dark conditions. The anthocyanins extracted using acidified methanol showed higher stability than methanol extracts. The study on anthocyanin stability over the pH range (1.1 to 10.5) during 20 days storage was conducted on sorghum anthocyanins compared to methanol and acidified methanol extracts afforded higher colour intensity and higher or similar stability throughout the whole pH range. At pH 8.9, the colour intensity of sorghum anthocyanins was even higher than at the lowest pH values. The sorghum 3-deoxyanthocyanins were a rare class of plant pigments, and were stable to light, heat and change in pH. The use of sorghum anthocyanins as food colourants in slightly alkaline products (bakery, milk, egg, etc.) can therefore be considered.
The antioxidant properties of traditional balsamic vinegar as regards its phenolic and flavonoid content comparing it to selected vinegars and red wines have been investigated. The polyphenols were separated from interfering compounds utilizing C18 columns. The polyphenolic content was determined utilizing both Folin–Ciocalteu and peroxidase assays. The antioxidant capacity was quantified using both ABTS and FRAP assays. The results show that traditional balsamic vinegar has lower antioxidant activity and phenolic and flavonoid content than Nero d’Avola but higher than the other tested products. The antioxidant capacity of wines and vinegars is highly correlated with their phenolic content, measured by peroxidase assay and it is also highly correlated with their flavonoid content while in traditional balsamic vinegar and balsamic vinegar this correlation diminishes. The study describes a simple and fast method of separating from other compounds and of measuring polyphenols in the analysis of red wines and vinegars with complex composition such as traditional balsamic vinegar.
A study was conducted to determine the effect of fermentation temperature and time on chemical composition of bush tea (Athrixia phylicoides DC.). Bush tea was fermented in incubators at different temperatures and for different times for quality improvement. Treatments for fermentation temperature consisted of control (24°C) room temperature, 30, 34, 38 and 42°C where the tea leaves were fermented for 30 min. Treatments for fermentation time consisted of control (0), 60, 90 and 120 min at an incubator temperature of 22 -26°C. A completely randomized design (CRD) was used with three replicates for both evaluations. The chemical analysis (polyphenols, tannins and antioxidants) were done using Waterman and Mole's (1994) method. The results of this study demonstrated that fermentation temperature significantly increases polyphenols at 30, 34 and 38°C whereas tannin content showed a great reduction at 38 and 42°C. Increasing fermentation time achieved a significant increase in both polyphenols (60 and 90 min) and tannin contents (90 and 120 min). However, changes in either fermentation temperature or time did not give any significant influence on antioxidant content of bush tea.
Two fraction, one containing flavonols, flavan-3-ols, phenolic acids and the other containing anthocyanins, were isolated from Rubus (red raspberry, blackberry) and Prunus (sweet cherry, sour cherry) fruits to study their phenol content by HPLC and antioxidant activity using the DPPH test. Raspberries and blackberries were characterised by catechins and ellagic acid derivatives; sour and sweet cherries by phenolic acids. All fruits had relatively high anthocyanin content. Anthocyanins contributed more to the antioxidant activity of all fruits (∼90%) than flavonols, flavan-3-ols and phenolic acids (∼10%). A biphasic reaction was observed between DPPH• radicals and phenols, with ‘fast’ and ‘slow’ scavenging rates which might be important in the biological activity of these fruits. Sour cherries and blackberries which stand out with the highest total phenol content (1416 and 1040 mg kg−1) had also the strongest antioxidant activity (EC50 = 807 and 672 g of fruit per gram of DPPH) and can be considered as good source of dietary phenols.
Fermented marine blue mussel (Mytilus edulis) derived peptides were purified using ion exchange, gel filtration and high performance liquid chromatographic techniques to identify a potent radical scavenging activity. The hepta-peptide sequence, HFGBPFH (MW 962 kDa) was found to be highly effective for radical scavenging and was named as mussel derived radical scavenging peptide (MRSP). Under the assay conditions, MRSP could scavenge superoxide (98%), hydroxyl (96%), carbon-centered (91%) and DPPH radicals (72%) at 200 μg/ml concentration and the respective IC50 values were found to be 21, 34, 52 and 96 μM. In addition, MRSP exhibited a strong lipid peroxidation inhibition at 54 μM concentration and it was higher than α-tocopherol. Further, it exhibited a 95% higher Fe2+ chelating effect than citrate. Moreover, MRSP could enhance the viability of oxidation induced cultured human cells by 76% following 75 μg/ml of treatment. Therefore, these results identified MRSP as a potent natural antioxidant, which performs its activity via different mechanism of actions.
The antioxidant activities of methanolic extract of kinema, fermented using Bacillus subtilis, and cooked non-fermented (CNF) soybean were evaluated by four in vitro methods, namely stable DPPH-scavenging activity, Fe3+-reducing power, Fe2+-chelating activity, and activity in linoleic acid emulsion system. The total phenol content of kinema was 144% higher than that of CNF soybean (3.3 mg g−1 dry weight). At all the tested concentrations (10–50 mg ml−1), kinema extract was found to be a better free radical scavenger, which increased in a time and dose-dependent manner, than the CNF soybean extract. The reducing power of kinema was 147% higher than that of CNF soybean (3.8 mg ascorbic acid equivalents g−1 dry weight). At 10 mg ml−1, the kinema extract exhibited 64% metal-chelating effect which was much higher than the effect shown by CNF soybean (22%). At 50 mg ml−1, after 24 h, while kinema exhibited antioxidant activity with 44% inhibition of linoleic acid peroxidation, CNF soybean exhibited 36% inhibition. The inhibition of both of them was found to decline with time and reached 26% after 72 h. The total phenol contents of kinema and CNF soybean were positively correlated (P < 0.01) with the respective values of free radical-scavenging activity (r = 0.96 and 0.82), reducing power (r = 0.94 and 0.82), metal-chelating activity (r = 0.95 and 0.76), and lipid peroxidation inhibitory activity (r = 0.91 and 0.82). Whereas the total phenol content in CNF soybean accounted for 68% of each of free radical-scavenging activity and reducing power, 58% of Fe2+-chelating activity and 66% of lipid peroxidation inhibitory activity, that in kinema could reflect 83–92% of all the antioxidant parameters studied. The data also revealed a significant correlation (P < 0.01) between any two of these five parameters, indicating while total phenol content as the independent variable, all other parameters as the dependent variables. Thus, kinema may be exploited as a functional food to alleviate oxidative stress.
Oxidative stress is strongly implicated in a number of diseases, such as rheumatoid arthritis, inflammatory bowel disorders, and atherosclerosis, and its emerging as one of the most important causative agents of mutagenesis, tumorigenesis, and aging. Recent progress on the genetics and molecular biology of the cellular responses to oxidative stress, primarily in Escherichia coli and Salmonella typhimurium, is summarized. Bacteria respond to oxidative stress by invoking two distinct stress responses, the peroxide stimulon and the superoxide stimulon, depending on whether the stress is mediated by peroxides or the superoxide anion. The two stimulons each contain a set of more than 30 genes. The expression of a subset of genes in each stimulon is under the control of a positive regulatory element; these genes constitute the OxyR and SoxRS regulons. The schemes of regulation of the two regulons by their respective regulators are reviewed in detail, and the overlaps of these regulons with other stress responses such as the heat shock and SOS responses are discussed. The products of Oxy-R- and SoxRS-regulated genes, such as catalases and superoxide dismutases, are involved in the prevention of oxidative damage, whereas others, such as endonuclease IV, play a role in the repair of oxidative damage. The potential roles of these and other gene products in the defense against oxidative damage in DNA, proteins, and membranes are discussed in detail. A brief discussion of the similarities and differences between oxidative stress responses in bacteria and eukaryotic organisms concludes this review.
We attempted to purify and identify the active antioxidants in human- placenta extracts (PLx). Purification was performed successively by 40% methanol precipitation, Sephadex G-50 gel chromatography, and high- performance liquid chromatography (HPLC). The supernatant of PLx after 40% methanol precipitation possessed 85% of the original antioxidant activity. Elution of the antioxidants from gel chromatography gave mainly three peaks with approximately 98% recovery of the antioxidant activity. The antioxidant activity was then fractionated by HPLC with a recovery of approximately 90% of the activity. Three components were obtained, and based on HPLC retention times, UV, NMR, and FAB-MASS, they were identified as uracil, tyrosine, and phenylalanine.
Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-beta-glucoside, cyanidin 3-O-beta-rutinoside, delphinidin 3-O-beta-glucoside, and delphinidin 3-O-beta-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method. The method was validated, and quantification of anthocyanins in 13 commercially available black currant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples, the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubated for 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the samples were analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. At pH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. The antioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and the antioxidant potential of
The influence of fermentation by two types of microorganisms (lactic acid bacteria Lactobacillus rhamnosus, and yeast Saccharomyces cerevisiae) on antioxidant activities and total phenolics of 4 cereals, namely buckwheat, wheat germ, barley and rye, was determined and compared with those of their unfermented counterparts. The total phenolic content (TPC), determined by the Folin–Ciocalteu method, increased upon fermentation. Antioxidant activities (AOA) were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and thiobarbituric acid (TBA) methods. The presence of those microorganisms was more or less important for enhanced levels of antioxidant activity. Thus fermentation offers a tool to further increase the bioactive potential of cereal products.
Several commercial yogurt starter cultures (L. acidophilus LA5, L. casei 01, L. acidophilus LA100, L. bulgaricus LB207 and L. rhamnosus GG744) were investigated for antioxidant activity by using in vitro assays. From the results of the present work, all strains tested showed varying degrees of antioxidant activity. L. bulgaricus LB207 showed the highest antioxidant activity, with a linoleic acid peroxidation inhibition of 81.3%. Hydroxy radical scavenging activity, ferrous iron chelating activity, reducing power and superoxide dismutase (SOD) activity were also studied. L. bulgaricus LB207 showed the highest hydroxy radical scavenging activity and L. casei 01 showed the highest chelating activity. L. bulgaricus LB207 and L. acidophilus LA100 showed good reducing power. All the strains in this study showed low SOD activity. The results of the present work suggest that antioxidant activity of L. bulgaricus LB207 due to its strong hydroxy radical scavenging activity and reducing power.
Previous studies have shown that significant changes to green tea catechins occur as a result of changes in pH similar to those found in the gastrointestinal tract. In this study we have demonstrated that the sum of the antioxidant activities attributable to the four major catechins in brewed green and black tea samples was less than the total measured antioxidant activity, although there was a high degree of correlation between antioxidant activity and total measured polyphenol concentration. In addition, incubation of either form of tea at acid pH (as found in the stomach) had little effect of the concentration of individual catechins. However, incubation at slightly alkaline pH, similar to that found in the small intestine, resulted in a rapid decline in the concentrations of both green and black tea catechins, but with a lesser reduction in antioxidant activity and polyphenol concentration.
In order to recover and utilize peanut protein resource, peanut meal was fermented using Bacillus Subtilis to prepare antioxidant peptides in this study. The antioxidant activities of the peanut peptides were evaluated via six in vitro tests, namely, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) scavenging activity, inhibition of linoleic acid autoxidation, reducing power, and metal chelating capacity. The peanut peptides showed 63.28% of scavenging effect on 1,1-diphenyl-2-picrylhydrazyl radical, 70.67% of scavenging effect on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) and 39.32% of superoxide anion radical scavenging activity at 1.0 mg/ml, and 62.69% of inhibition on linoleic acid autooxidation at 0.8 mg/ml. Besides, the peanut peptides exhibited 32.8% of reducing power and 60.44% of Fe2+-chelating capacity at 2 mg/ml. Then the peanut peptides were desalted with macroporous resin; the fraction eluted with 75% ethanol showed the highest scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radical. This fraction was subject to further purification using gel filtration chromatography and reverse phase-high performance liquid chromatography. At last, a peptide was gained, and it was identified to be Tyr-Pro with matrix-assisted laser desorption/ionization time-of-flight/time-of-flight mass spectrometry. The results indicated that it is feasible to prepare natural antioxidants from peanut meal using B. subtilis fermentation.
The effects of NaCl, temperature, pH, light intensity and a simulated gastro-intestinal digestion were assessed to determine the stability of antioxidant peptides extracted from Chinese Jinhua ham. Antioxidant peptides showed good stabilities when NaCl content was less than 6%, temperature was lower than 60°C and they were not exposed to light directly. However, the antioxidant peptides lost antioxidant activities rapidly under alkaline condition. The results of a simulated two-stage digestion system showed that antioxidant activity increased with pepsin treatment but declined with further hydrolysis with trypsin. Pepsin was effective to hydrolyze peptides into smaller fractions leading to the increased exposure of internal hydrophobic amino acids, but trypsin could hydrolyze peptides into more free amino acids resulting in the decline in surface hydrophobicity which affected antioxidant activity of peptides. These suggest that antioxidant peptides extracted from Jinhua ham could maintain their antioxidant activity under the proper conditions.
Among the wide variety of amylolytic enzymes synthesized by microorganisms, α-amylases are the most widely used biocatalysts in starch saccharification, baking industries and textile desizing. These enzymes randomly cleave the α-1,4-glycosidic linkages in starch, generating maltose and malto-oligosaccharides. The commercially available α-amylases have certain limitations, such as limited activity at low pH and Ca2+-dependence, and therefore, the search for novel acid-stable and thermostable amylases from extremophilic microorganisms and the engineering of the already available enzymes have been the major areas of research in this field over the years. Several attempts have been made to find suitable microbial sources of acid-stable and thermostable α-amylases. Acid-stable α-amylases have been reported in fungi, bacteria and archaea. α-Amylases that are active at elevated temperatures have been reported in bacteria as well as in archaea. α-Amylases that possess both characteristics, to the extent required for their various applications are very scarce. The developments that have been made in molecular biology, directed evolution and structural conformation studies of α-amylases for improving their properties to suit various industrial applications are discussed in this review.
The aim of the present study was to evaluate the profile of the phenolic constituents of Morus nigra fruits and their antioxidant activity (DPPH) and to compare their contents before and after fermentation. Antioxidant phenolics of black mulberry (M. nigra L.) samples grown in Galicia (NW Spain) were extracted with methanol/formic acid/water (MFW) and determined by high performance liquid chromatography (HPLC). Two major anthocyanins (cyanidin 3-glucoside and cyanidin 3-rutinoside) and two flavonols (quercetin 3-glucoside and rutin) were isolated, together with caffeic acid and other hydroxycinnamic and ellagic acid derivatives. Their chemical structures were identified by spectral analyses with diode array detection (DAD), but also with alkaline saponification and acid hydrolysis of the mulberry phenolics. Good correlations (r2 = 0.6229) were observed among total flavonols contents and the IC50 radical scavenging capacities of mulberry fruits. Anthocyanins are the major flavonoids present in mulberry. It would be expected that anthocyanins contribute significantly to their antioxidant activity; nevertheless, alcohol generated during fermentation may also contribute to antioxidant activity. Our results provide useful antioxidant nutritional information of fresh and fermented mulberry fruits.
Evolution of phenolic compounds was studied during spontaneous and controlled fermentations of “Chétoui” cultivar olives at three degree of ripeness. Both spontaneous and controlled fermentations led to an important loss of total phenolic compounds with a reduction rate of 32–58%. Consequently, the antioxidant activity decreased by 50–72%. After fermentations, hydroxytyrosol and caffeic acid concentrations increased, whilst protocatechuic acid, ferulic acid and oleuropein concentrations decreased. The hydroxytyrosol concentration in black olives increased from 165mg/100g dry weight to 312 and 380mg/100g dry weight, respectively, after spontaneous and controlled fermentation. The oleuropein concentration in green olives decreased from 266mg/100g dry weight to 30.7 and 16.1mg/100g dry weight, respectively, after spontaneous and controlled fermentation. During olive fermentation, phenolic loss is essentially due to the diffusion of these compounds into the brine; the main phenolic compound identified and quantified in the different brines was hydroxytyrosol. To preserve antioxidant quality of table olives it is necessary to use a controlled process to minimise phenolic compound loss.
Effects of kombucha origins and fermentation time on their antioxidant properties were investigated using in vitro free radical scavenging assays. Kombucha from various sources demonstrated different antioxidant activities, and most showed the time-dependent characteristics. The average antioxidant potentials of kombucha after fermenting for 15 days were raised to about 70%, 40%, 49% determined, respectively, by the assays of DPPH, ABTS radical scavenging, and inhibition of linoleic acid peroxidation, while the ferrous ion binding ability was inversely diminished by 81%. The total phenol content increased up to 98% which implied that thearubigin might be subjected to biodegradation during fermentation, resulting in the release of smaller molecules with higher antioxidant activities.
Antioxidant peptides of mungbean meal hydrolysed by Virgibacillus sp. SK37 proteinases (VH), Alcalase (AH) and Neutrase (NH) were investigated. The antioxidant activities based on 2,2'-azinobis (3-ethyl-benzothiazoline-6-sulphonate) (ABTS) radical-scavenging, ferric-reducing antioxidant power (FRAP) and metal chelation of VH were comparable to those of NH. VH was purified using ultrafiltration, ion exchange and gel filtration chromatography. The purified peptides (F37) from VH, which had the highest specific antioxidant activity, consisted of four peptides containing an arginine residue at their C-termini. In addition, the ABTS radical-scavenging activity of the purified peptides (F42) at 0.148mg/ml was comparable to that of 1mM of butylated hydroxytoluene (BHT). These two fractions were stable over a wide pH (4-10) and temperature (25-121°C) range. Virgibacillus sp. SK37 proteinase is a potential processing-aid for the production of a mungbean meal hydrolyzate with antioxidant properties.
The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 logCFU/g up to 48h of SSF. LSF water-soluble fractions had higher (P⩽0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96h) characterised by the highest GABA content (10.42mg/g extract), ACE-inhibitory potency (expressed as IC(50)) of 0.18mg protein/ml and antioxidant capacity of 0.26mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
Monomeric flavonoids (flavan 3-ols or tea catechins) present in Camellia sinensis leaf are transformed to polymeric theaflavin and thearubigin by oxidation occurring during tea fermentation. The distinctive colour, decreased bitterness and astringency, and characteristic flavour are derived from the fermentation process giving fermented teas a marked distinction from non-fermented green tea. Even though teas are available in many different fermentation levels from green to black, the difference in phytochemicals and volatile compounds in teas with different degrees of fermentation has not been fully investigated yet within the same tea leaf. The objective of this study was to observe non-volatile phytochemicals including polyphenolic and volatile compounds changes by oxidation under strict processing control and to evaluate the degree of fermentation for the maximum antioxidant capacity with the same tea material. Harvested tea leaf was immediately processed to different degrees of oxidative fermentation (0%, 20%, 40%, 60%, and 80%). Tea infusions brewed with each processed tea leaf were analysed for polyphenolic profile, total soluble phenolics, antioxidant capacity, and volatile profile using LC–MS, HPLC, Folin–Ciocalteu assay, Oxygen Radical Absorbance Capacity (ORAC), and GC–MS analyses. The flavonoids in non-fermented green tea were significantly lessened during the oxidative fermentation process and the decreased monomeric flavonoids were transformed to polymeric theaflavin and thearubigin as the leaves were more processed. Total soluble phenolics and antioxidant capacity were significantly higher as tea leaves were less processed with a high correlation with individual polyphenolic changes. Volatile compounds present in tea leaf were analysed by GC–MS to observe changes due to processing and were utilised to create a model to differentiate fermentation based on volatile composition. Twenty-four compounds were used to build an initial model which was optimised to 16 compounds with complete separation of the groups using discriminant function analysis. The data suggested that fermentation diminished antioxidant capacity of tea and could result in lowering potential health benefits from flavonoids. This result should be considered for tea manufacturing and the development of functional foods desiring maximum potential health benefits from antioxidant flavonoids in tea.Highlights► Catechins decreased during tea fermentation and it resulted in increase of tannins. ► Caffeine was higher in green tea due to the loss during tea fermentation. ► Total soluble phenolics and antioxidant capacity decreased during fermentation. ► Tea fermentation significantly changed the profile of volatile aroma compounds.
The bio-accessibility (the release of compounds from solid food matrices) of grape polyphenols using an in vitro model simulating gastro-intestinal conditions has been investigated. In vitro studies are needed to unravel factors affecting the release of antioxidants during digestion. The amount of bio-accessible polyphenols, flavonoids and anthocyanins increases during gastric digestion. The transition in the intestinal environment causes a decrease in all the analyzed classes of polyphenols followed by a renewal in the extraction of polyphenols and flavonoids but not of anthocyanins. The stability under gastro-intestinal conditions of pure phenolic acids, flavonoids and resveratrol has been analysed. Gastric digestion had no effect on any phenolic tested. Phenolic acids and resveratrol were degraded under pancreatic conditions whereas catechin and quercetin were not. Changes in antioxidant activity during digestion were correlated to the changes in polyphenols concentration as well as to the pH. Our results suggest that the gastro-intestinal tract may act as an extractor where polyphenols are progressively released from solid matrix and made available for the absorption or to exert their biological effects in the gastro-intestinal tract.
Green tea catechins (GTCs), which include (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), (−)-epigallocatechin (EGC) and (−)-epigallocatechin gallate (EGCG), possess a variety of biological activities. We have previously studied the effect of dietary GTCs as a mixture on membrane oxidation of red blood cells and found that GTCs were partially absorbed and detected in the blood of rats given an oral ingestion of 100 mg of GTCs. To explain the partial absorption of GTCs and their varying free-radical scavenging capacity at different pH, the present paper was to study further the pH stability of these GTC isomers because there is a sharp increase in pH from the acidic stomach to the slightly alkaline intestine. Longjing GTCs as a mixture in alkaline solutions (pH > 8) were extremely unstable and degraded almost completely in a few minutes, whereas in acidic solutions (pH < 4) they were very stable. For the pH between 4 and 8, the stability of GTCs was pH-dependent, i.e., the lower the pH, the greater the stability. Four epicatechin isomers examined demonstrated varying stability in alkaline solutions with EGCG and EGC being equally instable, and EC and ECG being relatively stable. The present results suggest that part of the mechanism by which GTCs were partially absorbed may be attributed to instability of EGCG and EGC in the intestine where the pH is neutral or alkaline. Keywords: Epicatechin; epicatechin gallate; epigallocatechin gallate; epigallocatechin; longjing tea
The effect of drying temperature (60, 100, and 140 °C) on the polyphenols' content and antioxidant activity of red grape pomace peels was studied. Freeze-dried samples were used as reference. Differences on the CIE-LAB color, total extractable polyphenols, condensed tannins, UV−vis spectra, and antioxidant activity were evaluated. When drying temperature was 100 and 140 °C, a significant reduction in both total extractable polyphenols (18.6 and 32.6%) and condensed tannins (11.1 and 16.6%) was observed, as well as a decrease of 28 and 50% in the antioxidant activity of the samples, respectively. Hue angle and total color difference in the sample dried at 140 °C were significantly higher than in the freeze-dried reference material. A red color loss at 140 °C was also confirmed by lower absorbance values in the spectra at 525 nm. Drying at 60 °C did not significantly affect the sample characteristics evaluated. Keywords: Wine byproducts; grape pomace peels; antioxidant activity; drying temperature
Antioxidative activities of 28 synthetic peptides, which were designed based on an antioxidative peptide (Leu-Leu-Pro-His-His) derived from proteolytic digests of a soybean protein, against the peroxidation of linoleic acid in an aqueous system were measured by the ferric thiocyanate method. The results for the hydroperoxide levels derived from linoleic acid agreed with those obtained by reversed-phase high-performance liquid chromatography. The deletion of the C-terminal His decreased the activity, whereas the deletion of the N-terminal Leu had no effect. In the peptide sequence, His and Pro played important roles in the antioxidative activity and, among the peptides tested, Pro-His-His was the most antioxidative. The activity decreased on substitution of the second His with d-His. Introduction of Tyr to the positions of Pro or His did not increase the activities of the corresponding peptides. Antioxidative peptides showed synergistic effects with nonpeptidic antioxidants as observed in soybean protein hydrolysates. The magnitude of the effects, however, did not correlate with the antioxidative activities of the peptides. Keywords: Antioxidative peptides; antioxidant; soybean protein hydrolysate; ferric thiocyanate method; synergistic effect
Protease hydrolyses of a soybean protein, beta-conglycinin (7S protein), yielded antioxidative activity against the peroxidation of linoleic acid in an aqueous system at pH 7.0. Six antioxidative peptides were isolated from the hydrolysate prepared with protease S by size exclusion chromatography and reversed-phase HPLC. The amino acid sequences of the peptides were determined using a gas-phase protein sequencer and electron spray mass spectrometry. The peptides were composed of 5-16 amino acid residues, including hydrophobic amino acids, valine or leucine, at the N-terminal positions, and proline, histidine, or tyrosine in the sequences.
Soy protein hydrolysates (SPH) were obtained by Alcalase hydrolysis of soy protein. Antioxidant activity of SPH was measured with a lipid peroxidation inhibitory activity and lipid oxidation was evaluated by measuring the thiobarbituric acid (TBA) and peroxide value. The potent antioxidant peptide was purified using ultrafiltration and consecutive chromatographic methods including FPLC and reverse-phase high-performance liquid chromatography. The antioxidant activity having a specific activity of 108.13%/µg for TBA method was enhanced 67.6-fold compared with SPH. In the amino acid composition of the final potent antioxidant peptide, hydrophobic amino acids were the most abundant amino acids and among them phenylalanine was especially abundant.
Soybean is important because of not only its multiple health-promoting properties but also its role as a useful source for producing biological active peptides. Enzymatic hydrolysis has been employed in order to produce the active peptide from various protein sources because of its naturalness and safety. In this paper, the potent antioxidant peptide was purified by an ultrafiltration and a series of chromatography from soy protein hydrolysates (SPH) obtained by Alcalase treatment. It is expected that the SPH with enhanced antioxidant activity could be used in a wide range of foods as a useful functional food ingredient.
The effects of Lactobacillusplantarum growth on reductive decolorization and biodegradation of phenolic compounds were evaluated. L.plantarum growth on fresh Olive Mill Wastewaters (OMW) for 6 days produced an increase in the number of viable cells and decrease of pH due to the production of lactic acid. The growth of L.plantarum led to the depolymerization of phenolic compounds of high molecular weight, with a resultant decolorization of fresh OMW and significant reduction of total phenols, in proportion to the dilution of OMW. Approximately 58% of the color, 55% of the chemical oxygen demand (COD) and 46% of the phenolic compounds were removed when OMW was diluted ten times. During fermentation COD and color removal increased while the number of viable cells remained constant because L.plantarum growth resulted in an increase in total suspended solid (TSS) corresponding to phenolic compounds adsorbed on cells. The removal of phenolic compounds was associated with depolymerization, their partial adsorption on the cells and biodegradation of certain simple phenolic compounds. Moreover, L.plantarum produced an inverse reaction of auto-oxidation in the oxidized phenolic compounds contained in black stored OMW by reductive depolymerization, while at the same time leading to decolorization.
Apple pomace is a by-product from the apple processing industry and can be used for the production of value-added phenolic compounds. A study was carried out to understand the changes and liberation of phenolic compounds and improvement in antioxidant activity during solid-state fermentation of apple pomace using Phanerocheate chrysosporium. The solid-state fermentation of apple pomace using P. chrysosporium mobilised the polyphenolic compounds and improved the nutraceutical properties. The polyphenol content in acetone extract increased and the results were statistically significant (P < 0.05) from 4.6 to 16.12 mg GAE/g dry weight during solid-state fermentation. The effect of various solvents, temperature, time and detergents were also investigated for the extraction of polyphenolics by ultrasonication and microwave-assisted extraction methods. The polyphenol content of the extracts was found to be in the range of 5.78–16.12 mg GAE/g DW of samples, depending on the solvent, extraction time and temperature. Antioxidant activities of polyphenol extracts were tested using the 2,2-diphenyl-1-picryhydrazyl (DPPH) radical methods, where the IC50 ranged from 12.24 to 23.42 μg DW sample, depending on the extraction conditions and the antioxidant activities correlated well with the polyphenol concentrations.Research highlights► Utilisation of apple processing by-products for polyphenolic compounds. ► Liberation of polyphenols by fermentation of apple pomace using Phanerocheate chrysosporium. ► Optimisation of extraction conditions and evaluation of antioxidant activity. ► This work discuss about liberation and extraction of polyphenols from this medium.
In this work we have determined the phenolic composition of raw cowpeas (Vigna sinensis L) of the variety Carilla by HPLC/PAD/MS and have studied the effect of fermentation, both spontaneous and with Lactobacillus plantarum ATCC 14917, on the phenolic compounds. This variety contains mainly ferulic and p-coumaric acids esterified with aldaric acids, together with the cis and trans isomers of the corresponding free acids. Hydroxybenzoic acids such as gallic, vanillic, p-hydroxybenzoic and protocatechuic were also found, along with flavonols such as a myricetin glucoside, mono- and diglycosides of quercetin and a quercetin diglycoside acylated with ferulic acid. Fermentation, both spontaneous and inoculated, modifies the content of phenolic compounds, but differently in each case. The antioxidant activity as free radical-scavenging activity has also been evaluated. Fermentation followed by heating has been shown to be a very effective process to increase the functionality of this variety of V sinensis. For this reason, this cowpea variety could be used as an ingredient to obtain high value-added flours. Copyright © 2004 Society of Chemical Industry
Five strains of bifidobacteria were screened for β-glucosidase activity using p-nitrophenyl-β-D-glucopyranoside as the substrate, and selected strains were used to ferment soymilk. Enumeration of viable bifidobacteria and quantification of isoflavones using HPLC were performed at 0, 12, 24, 36, and 48 h of incubation. Four strains produced β-glucosidase. B. pseudolongum and B. longum-a displayed the best growth in soymilk, with an increase of 1.3 log10 CFU/mL after 12 h. B. animalis, B. longum-a, and B. pseudolongum caused hydrolysis of isoflavone malonyl-, acetyl- and β-glucosides to form aglycones, and transformed daidzein to equol in soymilk. Fermentation of soymilk with Bifidobacterium sp. resulted in a significant increase (p < 0.05) in the concentration of aglycones.