Skin Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk DOI Open Access

Hyun-Ju Han,

Min Nyeong Ko,

Chan Seong Shin

и другие.

Опубликована: Май 29, 2024

In this study, the microbial community during barley yeast fermentation of stevia leaves and its correlation with antioxidant, antiobesity, anti-inflammatory properties, as well metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented commercial TSB media (TSB 1, 2, 3) sucrose (Sucrose Sucrose 3, for 5 days, respectively. ferments showed higher DPPH ABTS radical scavenging capacity compared to samples incubated all six inhibited nitric oxide production in a concentration-dependent manner LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids, rubusoside, steviolbioside, rebadioside derivatives; dulcoside A; phlomisoside II, which are indicators stevia, five flavonoids, four phenolic acids, fatty acids. We also via next-generation sequencing 16S rRNA gene bacteria internal transcribed spacer (ITS) fungi. The results that 1 dominated by pathogens Enterococcus hirae (58.93%) Cronobacter sakazakii (80.92%), while more than 3 days pathogen-free lactic acid such Pediococcus stilesii (73.37%). Microbial ITS region Saccharomycopsis fibuligera, classified rather mold, regardless duration. particular, sugar solution S. fibuligera 99% throughout periods days. Finally, apply topically human skin, skin irritation tests performed on 30 volunteers. highly concentrated extracts (1 mg/mL) hypoallergenic. Taken together, these findings suggest brewer's from offers promise natural ingredient use functional foods cosmetics.

Язык: Английский

Skin Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk DOI Open Access

Hyun-Ju Han,

Min Nyeong Ko,

Chan Seong Shin

и другие.

Опубликована: Май 29, 2024

In this study, the microbial community during barley yeast fermentation of stevia leaves and its correlation with antioxidant, antiobesity, anti-inflammatory properties, as well metabolites, were investigated using UPLC-Q-TOF-MS. Stevia was fermented commercial TSB media (TSB 1, 2, 3) sucrose (Sucrose Sucrose 3, for 5 days, respectively. ferments showed higher DPPH ABTS radical scavenging capacity compared to samples incubated all six inhibited nitric oxide production in a concentration-dependent manner LPS-induced mouse macrophages. Furthermore, UPLC-QTOF-MS analysis identified 23 related substances, including 10 terpenoids, rubusoside, steviolbioside, rebadioside derivatives; dulcoside A; phlomisoside II, which are indicators stevia, five flavonoids, four phenolic acids, fatty acids. We also via next-generation sequencing 16S rRNA gene bacteria internal transcribed spacer (ITS) fungi. The results that 1 dominated by pathogens Enterococcus hirae (58.93%) Cronobacter sakazakii (80.92%), while more than 3 days pathogen-free lactic acid such Pediococcus stilesii (73.37%). Microbial ITS region Saccharomycopsis fibuligera, classified rather mold, regardless duration. particular, sugar solution S. fibuligera 99% throughout periods days. Finally, apply topically human skin, skin irritation tests performed on 30 volunteers. highly concentrated extracts (1 mg/mL) hypoallergenic. Taken together, these findings suggest brewer's from offers promise natural ingredient use functional foods cosmetics.

Язык: Английский

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