Submerged fermentation with Lactobacillus brevis significantly improved the physiological activities of Citrus aurantium flower extract

Cosmeceutical application of extracts from the flowers, stems, and leaves of Buddleja davidii grown at different altitudes

Buddleja davidii Franch. [Scrophulariaceae] commonly found in the mountainous regions of Taiwan, is used as herbal medicine around the world. In spite of this, no research has been conducted on the physiological activities of B. davidii extracts from different parts of the plant and from plants grown at different altitudes. In this study, B. davidii flower, stem, and leaf extracts were prepared using distilled water, methanol, and 60% ethanol as extraction solvents. The total phenolic content of the extracts served as an indicator of their activities. Our results indicated high bioactivity in the water extract of B. davidii flowers grown at 1,500 m, the 60% ethanol extract of B. davidii stems grown at 1,000 m, and the methanol extract of B. davidii leaves grown at 1,500 m. The freeze-dried leaf extract exhibited the highest antioxidant activity, which may be attributed to its abundance of phenylethanoid glycosides and flavonoids. The major bioactive components of the flower extract were crocin, crocetin, quercetin, and rutin. Those in the stem extract were luteolin, naringenin, quercetin, acacetin, and apigenin; and in the leaf extract were verbascoside, isoverbascoside and oleanolic acid. These compounds were potentially responsible for the antiaging and anti-inflammatory activity of the flower extract (IC50: 28.6-125.1 mg/L), the antibacterial activity of the stem extract (minimum inhibitory concentration: 60-100 mg/L), and the antityrosinase activity of the leaf extract (IC50: 38.17 mg/L). For example, the antiaging activity of B. davidii flower extract was found to be superior to or comparable with that of the positive controls, which include EGCG (IC50: 67.2-162.8 mg/L), 1,10-phenanthroline (IC50: 46.7 mg/L), gallic acid (IC50: 132.6 mg/L), and tannic acid (IC50: 140.3 mg/L). Moreover, these extracts can be deemed safe, as they demonstrated no toxic effects on CCD-966SK, HEMn, and RAW264.7 cells at a concentration of 200 mg/L. To our knowledge, this is the first report revealing differences in activities of B. davidii extracts based on plant part and altitudes. The findings provide insights for potential applications of the identified bioactive compounds in health foods, herbal medicines, and cosmetics.

Citrus aurantium Flowers: Overview of Chemistry, Functionality, and Technological Applications

Bitter orange (Citrus aurantium L.), a member of the Rutaceae family, finds global utility in both the treatment of various ailments and its role as a rootstock for Citrus species in agriculture. Various parts of Citrus aurantium L. have been employed in traditional medicine due to their multifarious therapeutic potential. The blossom of this plant serves as a rich source of bioactive compounds, notably polyphenols, alkaloids, and terpenes. Additionally, it harbors substantial quantities of functional, nutritive, and biologically active compounds, which manifest their presence through antioxidant, antidiabetic, anticancer, antimicrobial, cardiovascular, and neuroprotective properties. The recovery of bioactive compounds is significantly affected by extraction methods. Many conventional methods have been explored for the recovering of bioactive compounds from bitter orange flowers. However, in response to the limitations of conventional techniques, green extraction methods, characterized by their ability to significantly increase the yield and reduce the time, energy, and solvent requirements, have also been assessed for this matrix. Therefore, the study of the functionalities of bitter orange blossoms represents a domain with unexplored research opportunities. Consequently, this review aims to offer a comprehensive insight into the biological properties and medicinal applications of the active compounds found within C. aurantium.

Application of Microwave-Assisted Water Extraction (MAWE) to Fully Realize Various Physiological Activities of Melaleuca quinquenervia Leaf Extract

Melaleuca quinquenervia is widely grown in tropical areas worldwide. Studies have demonstrated that extracts of its buds, leaves, and branches obtained through hydrodistillation, steam distillation, or solvent extraction exhibit physiological activities, including anti-melanogenic, antibacterial, and antioxidant properties; nevertheless, such extracts are mostly not effectively collected or adequately utilized. Accordingly, this study applied a rapid, effective, and easy-to-operate microwave-assisted water extraction (MAWE) technique for the first time to prepare M. quinquenervia leaf extract (MLE) with improved physiological activities. The results indicated that the optimal irradiation time and liquid/solid ratio for the production of the MLE were 180 s and 20 mL/g, respectively. Under optimal conditions, the freeze-dried MLE achieved a high yield (6.28% ± 0.08%) and highly effective broad-spectrum physiological activities. The MLE exhibited strong antioxidant, antiaging, and anti-inflammatory activities and excellent antityrosinase and antimicrobial activities. Additionally, the MLE was noncytotoxic at concentrations of ≤300 mg/L, at which it exhibited pharmacological activity. The results also indicated that the MLE comprised a total of 24 chemical compounds and 17 phenolic compounds. Among these compounds, luteolin contributed to antityrosinase activity. The extract's antiaging activity was attributed to ellagic acid and quercetin, its anti-inflammatory activity resulted from ellagic acid and kaempferol, and its antimicrobial activity resulted from quercetin and 3-O-methylellagic acid. In conclusion, the MAWE-derived MLE may be useful as a functional ingredient in cosmetic products, health foods, and botanical drugs.

Fermentation: improvement of pharmacological effects and applications of botanical drugs

Fermentation is an important concoction technique for botanical drugs. Fermentation transforms and enhances the active ingredients of botanical drugs through specific microbiological processes, ultimately affecting their pharmacological effects. This review explores the use of fermented botanical drugs in areas such as anti-tumor, hypolipidemic, antioxidant, antimicrobial, cosmetology, and intestinal flora regulation. It elucidates the potential pharmacological mechanisms and discusses the benefits of fermentation technology for botanical drugs, including reducing toxic side effects, enhancing drug efficacy, and creating new active ingredients. This article also discussesdelves into the common strains and factors influencing the fermentation process, which are crucial for the successful transformation and enhancement of these drugs. Taken together, this study aimed to provide a reference point for further research and wider applications of botanical drug fermentation technology.

Changes in the antioxidant and anti-inflammatory activities of Rosa rugosa 'Mohong' during fermentation

Fermented rose petals are a traditional delicacy of the Dali Bai community in Yunnan, China. Fermentation enhances the quality and nutritional value of roses, as well as their efficacy, by increasing the levels of phenolic compounds. This study aimed to investigate the significant variations in four active compounds throughout the traditional fermentation process. Four compounds in Rosa rugosa 'Mohong' were examined, and significant variations among polyphenols and antioxidant and anti-inflammatory activities were observed. These variations were studied during fermentation by Saccharomyces rouxii at varying temperatures and durations. Moreover, the results showed that gallic acid and syringic acid content significantly increased (P < 0.05) with a rise in temperature from 20°C-35 °C during fermentation. Simultaneously, rutin and quercetin levels significantly decreased (P < 0.05) at all four temperatures throughout the five periods. The antioxidant and anti-inflammatory activities of fermented R. rugosa 'Mohong' methanol extracts were dose-dependent. Our results provide valuable insights into optimizing the processing scale and quality control of fermented rose products.

Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic-fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic-fermented MFH. Probiotics degrade toxins and anti-nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic-fermented MFH in recent years, including antimicrobial, antioxidant, anti-inflammatory, anti-neurodegenerative, skin-protective, and gut microbiome-modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic-fermented MFH is prospected in combination with modern development technologies, such as high-throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic-fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic-fermented MFH.

Biological Activities of Citrus aurantium Leaf Extract by Optimized Ultrasound-Assisted Extraction

Several studies have explored the biological activities of Citrus aurantium flowers, fruits, and seeds, but the bioactivity of C. aurantium leaves, which are treated as waste, remains unclear. Thus, this study developed a pilot-scale ultrasonic-assisted extraction process using the Box-Behnken design (BBD) for the optimized extraction of active compounds from C. aurantium leaves, and their antityrosinase, antioxidant, antiaging, and antimicrobial activities were evaluated. Under optimal conditions in a 150× scaleup configuration (a 30 L ultrasonic machine) of a pilot plant, the total phenolic content was 69.09 mg gallic acid equivalent/g dry weight, which was slightly lower (3.17%) than the theoretical value. The half maximal inhibitory concentration of C. aurantium leaf extract (CALE) for 2,2-diphenyl-1-picrylhydrazyl-scavenging, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)-scavenging, antityrosinase, anticollagenase, antielastase and anti-matrix metalloprotein-1 activities were 123.5, 58.5, 181.3, 196.4, 216.3, and 326.4 mg/L, respectively. Moreover, the minimal inhibitory concentrations for bacteria and fungi were 150-350 and 500 mg/L, respectively. In total, 17 active compounds were detected in CALE-with linalool, linalyl acetate, limonene, and α-terpineol having the highest concentrations. Finally, the overall transdermal absorption and permeation efficiency of CALE was 95.9%. In conclusion, our CALE demonstrated potential whitening, antioxidant, antiaging, and antimicrobial activities; it was also nontoxic and easily absorbed into the skin as well as inexpensive to produce. Therefore, it has potential applications in various industries.

Applications of Probiotic Constituents in Cosmetics

Over the past few decades, research on the benefits of beneficial microorganisms on skin health has expanded and attracted a lot of attention. Today, a wide range of probiotic products are becoming available. With their extensive component profiles and varied physiological effects, probiotics, as well as extracts of them, have a significant impact on cosmetics. However, the present boom in consumer interest in alternatives has broadened the probiotic industry's research and development frontiers. Considering the foregoing, it should come as no surprise that probiotics are highly valued for their proven anti-aging, skin whitening, anti-inflammatory, and photoprotective effects. This review aims to compile information on probiotics' properties, their extracts, and preparations used in cosmetics. It also further summarizes research and applications on probiotic fermentation to promote the use of probiotic fermentation products in cosmetics. Notably, this review also adds information on particular properties and mechanisms of action of probiotics, which fills a gap in the research and application of probiotics in skin treatment and care. Their antioxidant and anti-aging qualities have received particular consideration. This review provides a new basis for the broad application of probiotics in cosmetics.

Fermentation of Betaphycus gelatinum Using Lactobacillus brevis: Growth of Probiotics, Total Polyphenol Content, Polyphenol Profile, and Antioxidant Capacity

Little information is available regarding polyphenol variations in the food processing of edible and medicinal red seaweed, Betaphycus gelatinum. This study investigated the effects of Lactobacillus brevis fermentation on total polyphenol content (TPC), polyphenol profile, and antioxidant activity in Betaphycus gelatinum pretreated by ultrasound-assisted mild acid hydrolysis for the first time. During 60 h of fermentation, the viable colony number significantly increased, pH significantly decreased, and reducing sugar content significantly decreased initially, then significantly increased. Free TPC significantly increased to 865.42 ± 29.29 μg GAE/g DW (163.09% increase) with increasing antioxidant activity, while bound TPC significantly decreased to 1004.90 ± 87.32 μg GAE/g DW (27.69% decrease) with decreasing antioxidant activity. Furthermore, 27 polyphenol compounds were identified by ultra-high-performance liquid chromatography with Xevo triple quadrupole mass spectrometry. In total, 19 and 23 free polyphenols and 24 and 20 bound polyphenols were identified before and after fermentation, respectively. Before fermentation, bound trans-cinnamic acid (56.75%), bound rosmarinic acid (26.62%), and free trans-cinnamic acid (3.85%) were the main components. After fermentation, free rosmarinic acid (43.57%), bound trans-cinnamic acid (15.19%), bound rosmarinic acid (13.33%), and free trans-cinnamic acid (5.99%) were the main components. These results provide information for the food processing of Betaphycus gelatinum.

Probiotic Fermentation of Kelp Enzymatic Hydrolysate Promoted its Anti-Aging Activity in D-Galactose-Induced Aging Mice by Modulating Gut Microbiota

SCOPE

To investigate anti-aging effects of probiotic-fermented kelp enzymatic hydrolysate culture (KMF), probiotic-fermented kelp enzymatic hydrolysate supernatant (KMFS), and probiotic-fermented kelp enzymatic hydrolysate bacteria suspension (KMFP) in D-galactose-induced aging mice.

METHODS AND RESULTS

The study uses a probiotic-mixture of Lactobacillus reuteri, Pediococcus pentosaceus, and Lactobacillus acidophilus strains for kelp fermentation. KMF, KMFS, and KMFP prevent D-galactose-induced elevation of malondialdehyde levels in serum and brain tissue of aging mice, and they increase superoxide dismutase and catalase levels and total antioxidant capacity. Furthermore, they improve the cell structure of mouse brain, liver, and intestinal tissue. Compared with the model control group, the KMF, KMFS, and KMFP treatments regulate mRNA and protein levels of genes associated with aging, the concentrations of acetic acid, propionic acid, and butyric acid in the three treatment groups are more than 1.4-, 1.3-, and 1.2-fold increased, respectively. Furthermore, the treatments affect the gut microbiota community structures.

CONCLUSIONS

These results suggest that KMF, KMFS, and KMFP can modulate gut microbiota imbalances and positively affect aging-related genes to achieve anti-aging effects.