Bioprocessing of Sargassum fusiforme via Lactobacillus Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities DOI Creative Commons

Chao Zhang,

Hua Zhang, Shun Hui Lin

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1385 - 1385

Published: April 17, 2025

Sargassum fusiforme is an abundant source of biologically active compounds that are released during fermentation. However, the effects Lactobacillus fermentation on nutrient composition S. have yet to be sufficiently determined. In this study, we used five strains ferment and examined changes in bioactive components, volatile compounds, bioactivities supernatants. Among assessed strains, with delbrueckii promoted significant increases total phenolic contents, all contributed reductions levels undesirable associated characteristic odor fusiforme. addition, fermented using L. showed superior ABTS radical scavenging activity, whereas plantarum FY03 (PF-3) or FY02 (PF-2) enhanced DPPH capacity, rhamnosus highest ferric-ion-reducing power. Moreover, inhibition α-glucosidase activity increased by 2.0- 3.0-fold fusiforme, α-amylase was only significantly augmented PF-2 PF-3 strains. These findings highlight potential health benefits Lactobacillus-fermented particularly antioxidant activities capacity inhibit activities.

Language: Английский

Bioprocessing of Sargassum fusiforme via Lactobacillus Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities DOI Creative Commons

Chao Zhang,

Hua Zhang, Shun Hui Lin

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1385 - 1385

Published: April 17, 2025

Sargassum fusiforme is an abundant source of biologically active compounds that are released during fermentation. However, the effects Lactobacillus fermentation on nutrient composition S. have yet to be sufficiently determined. In this study, we used five strains ferment and examined changes in bioactive components, volatile compounds, bioactivities supernatants. Among assessed strains, with delbrueckii promoted significant increases total phenolic contents, all contributed reductions levels undesirable associated characteristic odor fusiforme. addition, fermented using L. showed superior ABTS radical scavenging activity, whereas plantarum FY03 (PF-3) or FY02 (PF-2) enhanced DPPH capacity, rhamnosus highest ferric-ion-reducing power. Moreover, inhibition α-glucosidase activity increased by 2.0- 3.0-fold fusiforme, α-amylase was only significantly augmented PF-2 PF-3 strains. These findings highlight potential health benefits Lactobacillus-fermented particularly antioxidant activities capacity inhibit activities.

Language: Английский

Citations

0