Enhancing Antioxidant Activity and Modulating Gut Microbiota Through Lactiplantibacillus plantarum-Fermented Processing Wastewater of Yuba (FPWY) DOI Creative Commons
Ting Wu,

Feiting Hu,

Shuxin Tang

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 212 - 212

Published: April 12, 2025

Processing wastewater of yuba (PWY), a by-product production, contains valuable bioactive compounds such as soy isoflavones. However, its utilization remains limited. This study investigated the effects Lactiplantibacillus plantarum fermentation on bioactivity PWY, focusing antioxidant properties and gut microbiota modulation. The resulted in significantly increased amount free flavonoids from 63.62 μg/mL to 145.91 μg/mL, transformed glycosylated isoflavones into their more bioavailable aglycone forms. FPWY exhibited stronger activity than non-fermented PWY (NFPWY) indicated by DPPH, ABTS, FRAP assays. Furthermore, promoted growth beneficial bacteria, including Bifidobacterium, Akkermansia, Ruminococcus, butyrate while inhibiting Escherichia coli. also enhanced production short-chain fatty acids (SCFAs), with propionic acid increasing 5.01 9.30 mmol/L butyric 0.11 2.54 mmol/L. These findings suggest that has effect relation health oxidative stress.

Language: Английский

Effects of refrigeration-induced protein oxidation of rice and wheat steamed bread on the human gut microbiota in an in vitro fermentation model DOI Creative Commons
Qiong Wu, Xiaojie Cui, Yuhui Yang

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117657 - 117657

Published: March 1, 2025

Language: Английский

Citations

0
Enhancing Antioxidant Activity and Modulating Gut Microbiota Through Lactiplantibacillus plantarum-Fermented Processing Wastewater of Yuba (FPWY) DOI Creative Commons
Ting Wu,

Feiting Hu,

Shuxin Tang

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 212 - 212

Published: April 12, 2025

Processing wastewater of yuba (PWY), a by-product production, contains valuable bioactive compounds such as soy isoflavones. However, its utilization remains limited. This study investigated the effects Lactiplantibacillus plantarum fermentation on bioactivity PWY, focusing antioxidant properties and gut microbiota modulation. The resulted in significantly increased amount free flavonoids from 63.62 μg/mL to 145.91 μg/mL, transformed glycosylated isoflavones into their more bioavailable aglycone forms. FPWY exhibited stronger activity than non-fermented PWY (NFPWY) indicated by DPPH, ABTS, FRAP assays. Furthermore, promoted growth beneficial bacteria, including Bifidobacterium, Akkermansia, Ruminococcus, butyrate while inhibiting Escherichia coli. also enhanced production short-chain fatty acids (SCFAs), with propionic acid increasing 5.01 9.30 mmol/L butyric 0.11 2.54 mmol/L. These findings suggest that has effect relation health oxidative stress.

Language: Английский

Citations

0