The Impact of Fermentation on the Antioxidant Activity of Food Products

Molecules, Journal Year: 2024, Volume and Issue: 29(16), P. 3941 - 3941

Published: Aug. 21, 2024

From ancient times to the present day, fermentation has been utilized not only for food preservation but also enhancing nutritional and functional properties of foods. This process is influenced by numerous factors, including type microorganisms used, substrate composition, pH, time, temperature, all which can significantly alter characteristics final product. Depending on parameters, enhances bioactive content products imparts necessary properties, such as antioxidant characteristics, be considered functional. The enhancement these particularly activity, enriches foods with compounds attributes, contributing improved health benefits. Through a review recent research, this study elucidates how different processes enhance bioavailability efficacy antioxidants, thereby improving qualities investigated multifaceted effects exploring various types conditions fermentation. It highlights specific examples from dairy other categories well valorization waste byproducts. findings underscore potential sustainable method produce health-promoting elevated activities, offering new perspectives science technology.

Language: Английский

---

Solid-state fermentation with Rhizopus oryzae HC-1 improves the metabolites profiling, antioxidant activity and gut microbiota modulation effect of soybeans

LWT, Journal Year: 2023, Volume and Issue: 187, P. 115253 - 115253

Published: Sept. 1, 2023

In this study, Rhizopus oryzae HC-1, a food-grade fungal isolated from sufu, was utilized for solid-state fermentation (SSF) of soybeans, to investigate its effect on metabolites composition and antioxidant activity. Results revealed that SSF notably enhanced the total phenolics content (TPC), flavonoids (TFC), aglycone isoflavones, capacity soybeans. The increase in isoflavones attributed action secreted β-glucosidase. fermented soybean (FSB) with strongest activity further investigated by UPLC-MS/MS-based untargeted metabolomics analysis vitro human gut microbiota modulation colonic fermentation. A 176 114 differed significantly between non-fermented (NSB) FSB positive- negative-ion modes, respectively. NSB had beneficial community structure. Additionally, both 24 h resulted higher relative abundance bacteria Bacteroides compared control group, showed greater effect. Thus, R. HC-1 found improve metabolite profile, intestinal potentially offering novel functional or nutraceutical ingredients food pharmaceutical industry.

Language: Английский

---

UPLC–QQQ–MS/MS-based widely targeted metabolomic analysis, antioxidant and α-glucosidase inhibitory activities of mulberry leaves processed by solid-state fermentation

LWT, Journal Year: 2023, Volume and Issue: 188, P. 115351 - 115351

Published: Sept. 26, 2023

Mulberry leaves contain various bioactive constituents and are widely used as traditional medicine food in Asia. In this study, mulberry were processed by solid-state fermentation (SSF) using a mixture microbial of Lactobacillus plantarum, Candida utilis, Trichoderma koningii, Bacillus cereus. The effects SSF on the metabolite profile, antioxidant activity, α-glucosidase inhibitory activity (GIA) investigated. UPLC–QQQ–MS/MS-based targeted metabolomic analysis showed detection 11 classes metabolites. drastically influenced metabolites leaves. A total 441 differential identified after SSF, with 165 remarkably up-regulated 276 down-regulated during fermentation. main types phenolic acids flavonoids. Furthermore, significantly increased levels phenolics flavonoids, enhanced scavenging activities DPPH radical ABTS·+, reducing power, ferrous ion chelating ability, ferric conclusion, our study revealed that improved phytochemical components leaves, thereby contributing to enhancement activities.

Language: Английский

---

Black goji berry anthocyanins extend lifespan and enhance the antioxidant defenses in Caenorhabditis elegans via the JNK‐1 and DAF‐16/FOXO pathways

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 1, 2024

Abstract BACKGROUND The black goji berry ( Lycium ruthenicum Murr.) is known for its abundance of high‐quality natural antioxidants, particularly anthocyanins. Black anthocyanins (BGA) are receiving increasing attention because their high safety and beneficial biological activities. Studies have shown that oxidative stress a key factor affecting aging, whereas antioxidants critical preventive delaying strategies. RESULTS In the present study, we investigated potential anti‐aging effects mechanism BGA using Caenorhabditis elegans model. We found prolonged mean lifespan nematodes improve healthspan, including locomotion, pharyngeal pumping rate resistance. Subsequently, observed significant decrease in reactive oxygen species malondialdehyde levels after administering BGA. Moreover, enhanced activities antioxidant enzymes superoxide dismutase catalase, elevated glutathione disulfide/glutathione ratio. confirmed exerted excellent antioxidative activity nematodes, which may contribute substantially to effects. health benefits C. might be closely related petunidin‐3‐ O ‐glucoside, most abundant anthocyanin Further mechanistic investigation revealed JNK‐1 DAF‐16/FOXO pathways, rather than calorie restriction pathway, were responsible life‐prolonging nematodes. CONCLUSION Our research provides theoretical foundation studying effect basis developing as functional foods with benefits. © 2024 Society Chemical Industry.

Language: Английский

---

Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid‐state fermentation by Eurotium cristatum

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(3)

Published: March 1, 2025

Grape skin, consisting of a significant portion grape pomace, is great source dietary fibers and polyphenols. In this study, skins Hutai No. 8 were subjected to solid-state fermentation (SSF) using the fungal strain Eurotium cristatum. The total phenolic content (TPC) increased reached maximum value after 8-day fermentation, which was 39.8% higher than those unfermented skins. production relevant enzymes significantly enhanced, whereas enzymatic activities α-amylase β-glucosidase showed positive correlations with TPC. Sixteen compounds in identified quantified UPLC-QTOF-MS/MS HPLC-DAD, most them fermentation. antioxidant substantial improvement, positively correlated TPC (p < 0.01). Principal component analysis indicated that levels ferulic acid, myricetin, resveratrol, catechin during SSF primarily responsible for enhanced anti-1,1-diphenyl-2-picrylhydrazyl anti-ABTS radical activities, as well ferric reducing ability Moreover, changes concentrations syringic caffeic gallic protocatechuic quercetin-3-glucoside exhibited strong correlation ABTS scavenging capacity vitro. Furthermore, time played crucial role variation profiles These findings indicate E. cristatum effectively enhances thereby contributing its activities.

Language: Английский

---

Lactic Acid Bacterial Culture Selection for Orange Pomace Fermentation and Its Potential Use in Functional Orange Juice

ACS Omega, Journal Year: 2025, Volume and Issue: unknown

Published: March 13, 2025

The main goal of this study is to improve the bioactivity citrus pomace by subjecting it solid-state fermentation Lactobacillus acidophilus, casei, and plantarum over varying periods time. viability Lactobacillus, as well total phenolic content (TPC) antioxidant capacity (TAC) values orange (OP), varied depending on species period. incorporation into juice samples at a ratio 5% considerably enhanced probiotics. TPC TAC were reduced after fermentation. addition significantly increased prostaglandin H2 improved with more pronounced effects concentrations. After postfermentation L. plantarum, key bioactive compounds such corynoxeine phenolics upregulated, while picroside III allocryptopine levels decreased. On other hand, metabolomics analysis revealed significant changes in amino acid, sphingolipid, fatty acid metabolism synthesis secondary metabolites improving nutritional profile fermented juice. These findings highlight potential health benefits quality products. Therefore, combined use fortification OP could be promising approach creating new functional foods promoting edible food waste byproducts.

Language: Английский

---

Selected Fungal Fermentation of Astragali Radix (Huangqi) Alters its Bioactive Compound Profile

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105781 - 105781

Published: Dec. 1, 2024

Language: Английский

---

Morphological variation and expressed sequence tags-simple sequence repeats-based genetic diversity of Aspergillus cristatus in Chinese dark tea

Frontiers in Microbiology, Journal Year: 2024, Volume and Issue: 15

Published: June 3, 2024

Introduction Aspergillus cristatus is a homothallic fungus that used in the natural fermentation process of Chinese Fuzhuan tea and has been linked to production bioactive components. However, not much known about variations present fungus. To understand variation dominant microorganism, A. , within dark tea, study investigated genetic morphological diversity 70 collected across six provinces China. Methods Expressed sequence tags-simple repeats (EST-SSR) loci for were identified corresponding primers developed. Subsequently, 15 specimens selected PCR amplification. Results The phylogenetic tree obtained revealed four distinct clusters with similarity coefficient 0.983, previously groups. Five strains (A1, A11, B1, D1, JH1805) considerable differences EST-SSR results further physiological investigation. Microstructural examinations no apparent differentiation among representative strains. colony morphology under range culture media varied substantially between strains, as did extracellular enzymatic activity (cellulase, pectinase, protease, polyphenol oxidase); data indicate there are metabolic capacity Discussion Notably, JH1805, A11 exhibited higher activity, indicating their potential application genetically improved findings provide valuable insights into species identification, determination, marker-assisted breeding strategies .

Language: Английский

---

Characterization of Eurotium cristatum Fermented Thinned Young Apple and Mechanisms Underlying Its Alleviating Impacts on Experimental Colitis

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(29), P. 16221 - 16236

Published: July 12, 2024

A hundred million tons of young apples are thinned and discarded in the orchard per year, aiming to increase yield quality apples. We fermented using a potential probiotic fungus,

Language: Английский

---

Reexamination of Aspergillus cristatus phylogeny in dark tea: Characteristics of the mitochondrial genome

Open Life Sciences, Journal Year: 2024, Volume and Issue: 19(1)

Published: Jan. 1, 2024

Abstract To enhance our understanding of Aspergillus cristatus , an important functional microorganism, the characteristics its mitochondrial genome were analyzed and compared with related species. The A. was determined to be 77,649 bp in length, 15 protein-coding regions. Notably, length surpassed that other species, primarily attributable intron length. Gene order exhibited significant variations, greater conservation observed genus Penicillium . Phylogenetic tree analyses indicated genera are closely but monophyletic. Furthermore, phylogenetic constructed based on genes effectively distinguished all strains high branching confidence. This approach provides a robust reflection evolutionary relationship between offering potential for development molecular markers suitable

Language: Английский

---