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Xue Y, Chen J, Wang L, Wang Y, Xu F. Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non-targeted metabolomics analysis. J Sci Food Agric 2024. [PMID: 38625751 DOI: 10.1002/jsfa.13545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 04/18/2024]
Abstract
BACKGROUND Mung beans are highly nutritious but their leguminous flavor limits their development. Lactic acid bacteria (LAB) fermentation can decrease unwanted bean flavors in legumes and enhance their flavor. This study examined the influence of Lactobacillus fermentation on the flavor characteristics of mung bean flour (MBF) using volatile compounds and non-targeted metabolomics. RESULTS Lactobacillus plantarum LP90, Lactobacillus casei LC89, and Lactobacillus acidophilus LA85 eliminated 61.37%, 48.29%, and 43.73%, respectively, of the primary bean odor aldehydes from MBF. The relative odor activity value (ROAV) results showed that fermented mung bean flour (FMBF) included volatile chemicals that contributed to fruity, flowery, and milky aromas. These compounds included ethyl acetate, hexyl formate, 3-hydroxy-2-butanone, and 2,3-butanedione. The levels of amino acids with a fresh sweet flavor increased significantly by 93.89, 49.40, and 35.27% in LP90, LC89, and LA85, respectively. A total of 49 up-regulated and 13 down-regulated significantly differential metabolites were annotated, and ten metabolic pathways were screened for contributing to the flavor. The correlation between important volatile compounds and non-volatile substances relies on two primary metabolic pathways: the citric acid cycle pathway and the amino acid metabolic system. CONCLUSION The flavor of MBF was enhanced strongly by the process of Lactobacillus fermentation, with LP90 having the most notable impact. These results serve as a reference for identifying the flavor of FMBF. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yuqi Xue
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Jie Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- Food Laboratory of Zhongyuan, Luohe, China
| | - Lei Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yuwen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Fei Xu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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Zhang D, Ji H, Wang S, Liu Y, Chen M, Liu H. Lactobacillus-driven feed fermentation regulates microbiota metabolism and reduces odor emission from the feces of pigs. mSystems 2023; 8:e0098823. [PMID: 38032191 PMCID: PMC10734501 DOI: 10.1128/msystems.00988-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Accepted: 09/21/2023] [Indexed: 12/01/2023] Open
Abstract
IMPORTANCE Our present study showed that dietary supplementation with feed fermented by Lactobacillus could promote the growth performance of pigs, regulate the microbiota, and inhibit the growth of harmful bacteria. It could prevent the accumulation of toxic substances and reduce odor emission from pig feces, thereby reducing environmental pollution. In addition, one key triumph of the present study was the isolation of Weissella cibaria ZWC030, and the strain could inhibit the production of skatole in vitro in our present results.
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Affiliation(s)
- Dongyan Zhang
- Institute of Animal Science and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Haifeng Ji
- Institute of Animal Science and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Sixin Wang
- Institute of Animal Science and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Yajuan Liu
- Mountainous Area Research Institute of Hebei Province, Hebei Agricultural University, Baoding, China
| | - Meixia Chen
- Institute of Animal Science and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Hui Liu
- Institute of Animal Science and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
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Wei R, Zhu C, Chen S, Wang J, Zeng Z, Lan L, Sun Z, Lei J, Li Y. Preventive therapeutic effect of Lactobacillus-fermented black wolfberry juice on sodium dextran sulfate-induced ulcerative colitis in mice. J Food Sci 2023. [PMID: 37219382 DOI: 10.1111/1750-3841.16616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 04/29/2023] [Accepted: 05/04/2023] [Indexed: 05/24/2023]
Abstract
In this study, male mice were treated with fermented and unfermented Lactobacillus plantarum, Lactobacillus bulgaricus, and Lactobacillus rhamnosus black wolfberry juice (10 mL/kg/day) for 40 days, and their prophylactic effects on ulcerative colitis (UC) induced by dextran sodium sulfate were investigated. The intervention of black wolfberry juice reduced the levels of pro-inflammatory cytokines and increased the content of anti-inflammatory cytokines in the serum and colon. In addition, the pathological changes in colon tissue were alleviated, the expression of Bcl-2 protein in the colon was enhanced, and the intestinal microbiota of the mice was regulated, with an increase in Bacteroidetes and a decrease in Helicobacter. These results suggested that black wolfberry juice had an anti-UC function and Lactobacillus fermentation enhanced the anti-inflammatory effect of black wolfberry juice by modulating the intestinal microbiota.
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Affiliation(s)
- Ruilin Wei
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
| | - Chen Zhu
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
| | - Sheng Chen
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
| | - Jingxin Wang
- School of Light Industry and Materials, Chengdu Textile College, Chengdu, China
| | - Zhikang Zeng
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
| | - Lin Lan
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
| | - Zaixing Sun
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
| | - Ji Lei
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
| | - Yufeng Li
- School of Food and Biological Engineering, Xihua University, Chengdu, Sichuan, China
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Zhang J, Huang X, Cheng J, Wang C. Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars. J Food Sci 2023. [PMID: 37199447 DOI: 10.1111/1750-3841.16604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 04/04/2023] [Accepted: 04/21/2023] [Indexed: 05/19/2023]
Abstract
The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with Lactobacillus acidophilus NCIB1899, Lactobacillus casei CRL 431, and Lactobacillus paracasei LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%-79.4% and 7.6%-84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B2 , protocatechuic acid, p-hydroxybenzaldehyde, rutin, and kaempferol through 30 h fermentation exceeded 189%-622%, 13.8%-191%, 55.6%-100%, 48.5%-129%, and 120%-325%, respectively. However, the contents of catechin, procyanidin B1 , and ferulic acid decreased with fermentation. Overall, L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33 strains may be suitable for producing fermented quinoa probiotic beverages. L. acidophilus NCIB1899 was superior for fermentation to L. casei CRL431 and L. paracasei LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (p < 0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively. PRACTICAL APPLICATION: In this study, different LAB (L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the L. acidophilus NCIB1899 strain has the highest fermentation metabolic capacity.
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Affiliation(s)
- Jigang Zhang
- School of Biological Food and Environment, Hefei University, Hefei, P. R. China
| | - Xudong Huang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, P. R. China
| | - Jianghua Cheng
- Agro-Products Processing Research Institute, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Chuyan Wang
- School of Biological Food and Environment, Hefei University, Hefei, P. R. China
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Zhang Z, Liu B, Liu X, Hu W, Zhang C, Guo Y, Wu W. Effects of Steaming on Sweet Potato Soluble Dietary Fiber: Content, Structure, and Lactobacillus Proliferation In Vitro. Foods 2023; 12:foods12081620. [PMID: 37107415 PMCID: PMC10138094 DOI: 10.3390/foods12081620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/02/2023] [Accepted: 04/06/2023] [Indexed: 04/29/2023] Open
Abstract
The influence of steaming treatment on the soluble dietary fiber (SDF) of sweet potato was investigated. The SDF content increased from 2.21 to 4.04 g/100 g (in dry basis) during 20 min of steaming. The microcosmic morphology of the fractured cell wall indicated the release of SDF components during steaming. The SDF from fresh (SDF-F) and 20 min steamed (SDF-S) sweet potato was characterized. The neutral carbohydrates and uronic acid levels in SDF-S were significantly higher than SDF-F (59.31% versus 46.83%, and 25.36% versus 9.60%, respectively) (p < 0.05). The molecular weight of SDF-S was smaller than SDF-F (5.32 kDa versus 28.79 kDa). The probiotic property was evaluated by four Lactobacillus spp. fermentation in vitro with these SDF as carbon source, using inulin as the references. SDF-F showed the best proliferation effects on the four Lactobacillus spp. in terms of the OD600 and pH in cultures, and the highest production of propanoic acid and butyric acid after 24 h fermentation. SDF-S presented higher Lactobacillus proliferation effects, but slight lower propanoic acid and butyric acid production than inulin. It was concluded that 20 min of steaming released SDF with inferior probiotic properties, which might derive from the degraded pectin, cell wall components, and resistant dextrin.
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Affiliation(s)
- Zhiguo Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Buyu Liu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xingquan Liu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Weiwei Hu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Chengcheng Zhang
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yang Guo
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weicheng Wu
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
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6
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Li H, Liu Y, Zhou J, Liu S, Liu Y, Yang Y, Wang W, Che Y, Inam M, Guan L. The protective mechanism of a novel polysaccharide from Lactobacillus-fermented Nostoc commune Vauch. on attenuating cadmium-induced kidney injury in mice. Int J Biol Macromol 2023; 226:1444-1454. [PMID: 36442563 DOI: 10.1016/j.ijbiomac.2022.11.256] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/17/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
A novel polysaccharide (NCVP-F) from Lactobacillus-fermented Nostoc commune Vauch. was obtained to investigate its underlying mechanism in cadmium-induced kidney injury. Results indicated that in comparison with NCVP, NCVP-F with lower molecular weight of 365.369 kDa, exhibited higher mole percentage of Man and Glc-UA, whereas slightly lower mole percentage of other monosaccharides. NCVP-F is a α-pyran polysaccharide similar to NCVP. Meanwhile, NCVP-F can more effectively alleviate hepatorenal injury (ALT, AST, TG, BUN and SCr) and kidney tissue lesions in Cd-injured mice model by increasing antioxidant enzyme activity (SOD, GSH and GSH-Px), inhibiting cytokines levels (IL-6, IL-1β, TNF-α and IL-18). In addition, NCVP-F effectively inhibited apoptosis proteins (Bax, cytochrome c, a-caspase-9 and a-caspase-3) and enhanced anti-apoptotic protein (Bcl-2) probably via activating PI3K/AKT/mTOR pathway in the Cd-injury kidney. Furthermore, 16S rRNA sequencing results indicated that NCVP-F better enriched Lachnospiraceae, reduced Muribaculaceae, Alloprevotella and Blautia to regulate Cd-induced gut microbiota disorders, which was probably down-regulated 7 pathways including apoptosis and lipopolysaccharide biosynthesis, and up-regulated 63 pathways, such as carbohydrate metabolism and lipid metabolism. This study suggested that applying functional NCVP-F prepared by biotransformation with low molecular weight might be more beneficial.
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Affiliation(s)
- Hailong Li
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Yingying Liu
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Jiaming Zhou
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Su Liu
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Yue Liu
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Yiting Yang
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Wanting Wang
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Yange Che
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China
| | - Muhammad Inam
- Department of Animal Sciences, Shaheed Benazir Bhutto University Sheringal, Dir Upper, Pakistan
| | - Lili Guan
- College of Life Sciences, Jilin Agricultural University, Changchun 130118, Jilin, China; Engineering Research Center of Bioreactor and Pharmaceutical Development, Ministry of Education, Jilin Agricultural University, Changchun 130118, China.
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7
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Lee KC, Wu KL, Chang SF, Chang HI, Chen CN, Chen YY. Fermented Ginger Extract in Natural Deep Eutectic Solvent Enhances Cytotoxicity by Inhibiting NF-κB Mediated CXC Chemokine Receptor 4 Expression in Oxaliplatin-Resistant Human Colorectal Cancer Cells. Antioxidants (Basel) 2022; 11. [PMID: 36290780 DOI: 10.3390/antiox11102057] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 10/08/2022] [Accepted: 10/18/2022] [Indexed: 11/21/2022] Open
Abstract
Ginger extracts have been shown to have health-promoting pharmacological activity and beneficial effects, including antioxidant and anticancer properties. The extraction of ginger by natural deep eutectic solvents (NaDES) has been shown to enhance bioactivity, but the cytotoxicity of NaDES extracts needs to be further determined. Signaling through the CXC chemokine receptor 4 (CXCR4) expressed on colorectal cancer (CRC) cells has a pivotal role in tumor cell chemosensitivity. Oxaliplatin is a third-generation platinum compound used as an effective chemotherapeutic drug for CRC treatment. However, whether ginger extract and oxaliplatin could induce a synergistic cytotoxic effect in oxaliplatin-resistant CRC cells through modulating CXCR4 expression is not known. In this study, oxaliplatin-resistant HCT-116 (HCT-116/R) cells were generated first. Ginger was extracted using the NaDES mixture betaine/lactate/water (1:2:2.5). Lactobacillus reuteri fermentation of NaDES-ginger extract increased the total polyphenol content (12.42 mg gallic acid/g in non-fermented NaDES-ginger extract and 23.66 mg gallic acid/g in fermented NaDES-ginger extract). It also increased the antioxidant activity by about 20−30% compared to non-fermented NaDES-ginger extract. In addition, it achieved low cytotoxicity to normal colonic mucosal cells and enhanced the anticancer effect on HCT-116/R cells. On the other hand, the inhibition of NF-κB activation by fermented NaDES-ginger extract significantly decreased the CXCR4 expression (p < 0.05) in HCT-116/R cells. The inactivation of NF-κB by pharmacological inhibitor pyrrolidine dithiocarbamate further enhanced the fermented NaDES-ginger extract-reduced CXCR4 expression levels (p < 0.05). Moreover, fermented NaDES-ginger extract could synergistically increase the cytotoxicity of oxaliplatin by inhibiting CXCR4 expression and inactivating NF-κB, resulting in HCT-116/R cell death. These findings demonstrate that fermented NaDES-ginger extract reduces the NF-kB-mediated activation of CXCR4 and enhances oxaliplatin-induced cytotoxicity in oxaliplatin-resistant CRC cells.
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Wu T, Chu X, Cheng Y, Tang S, Zogona D, Pan S, Xu X. Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo. Foods 2021; 10:3055. [PMID: 34945605 DOI: 10.3390/foods10123055] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/25/2021] [Accepted: 11/29/2021] [Indexed: 01/19/2023] Open
Abstract
The aim of this study was to investigate the modulation of gut microbiota by fermented raspberry juice (FRJ) both in vitro and in vivo. Results showed that total phenolic content and antioxidant activities of FRJ reached the highest after fermentation for 42 h. Seventeen phenolic compounds were contained in FRJ, mainly including ellagic acid (496.64 ± 2.91 μg/g) and anthocyanins (total concentration: 387.93 μg/g). FRJ modulated the gut microbiota into a healthy in vitro status, with increase of valeric and isovaleric acids production. In healthy mice, all FRJ treatments improved the production of acetic, butyric and isovaleric acids as well as the gene expression of ZO-1, Claudin-1, Claudin-4, Ocdudin, E-cadherin and Muc-2. Moreover, variable gut microbial compositions were found among the groups fed diet-supplemented the different doses of FRJ, within low and median doses of FRJ may regulate the microbiota to a healthier state compared to the high dose supplementation. This study indicated that fermentation is a potential way to produce plant-based juices, which could reshape the gut microbiota and improve the host health.
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Bethi CMS, Jayprakash G, Muthukumar SP, Kudre TG. Application of proteins from different meat processing wastewater streams as a dietary protein source in animal feed. J Environ Manage 2021; 299:113662. [PMID: 34492438 DOI: 10.1016/j.jenvman.2021.113662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/24/2021] [Accepted: 08/28/2021] [Indexed: 06/13/2023]
Abstract
The present study aimed to investigate the protein quality indices of meat processing wastewaters protein hydrolysate (FWPH) obtained by Pediococcus lolii fermentation using a rat bioassay. Different diets namely, SD (100% casein), F50 (50% FWPH+50% casein), F75 (75% FWPH+25% casein), and F100 (100% FWPH) were formulated and fed to 28 days old albino male Wistar rats (6 rats each group). SD and F50 group rats showed higher feed and protein intake among all diet group rats (P < 0.05). However, the highest body weight gain (142.16 ± 2.84 g) was noticed in the rats fed with the F50 diet (P < 0.05). F50 group rats presented better feed conversion ratio (FCR), feed efficiency ratio (FER), and protein efficiency ratio (PER) values as compared to other diet group counterparts (P < 0.05). Furthermore, no differences in values of urine, haematological, and serum biochemical parameters were observed in SD and F50 group rats (P > 0.05). However, haematological and serum biochemical parameters were slightly elevated in F100 group rats. F50 group rats presented the higher superoxide dismutase (SOD) and catalase (CAT) activities among all the diet groups (P < 0.05). Relative organ weights, serum glutamic pyruvic transaminase (SGPT), serum glutamic oxaloacetic transaminase (SGOT), and alkaline phosphatase (ALP) activities of F50 group rats were found similar to SD rats. Histopathological examination revealed that no incidence of organ toxicity is attributed to the F50 diet. Overall, F50 group rats exhibited good growth and development with no adverse effects in biochemical, haematological, and histopathology parameters. Therefore, FWPH at the 50% level could be used as a potential dietary protein source in feed for better growth performance of the animal.
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Affiliation(s)
- Cathrine M S Bethi
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India
| | - Gowthami Jayprakash
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India
| | - S Peddha Muthukumar
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India
| | - Tanaji G Kudre
- Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, 570020, Karnataka, India.
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Kim SL, Choi HS, Ko YC, Yun BS, Lee DS. 5-Hydroxymaltol Derived from Beetroot Juice through Lactobacillus Fermentation Suppresses Inflammatory Effect and Oxidant Stress via Regulating NF-kB, MAPKs Pathway and NRF2/HO-1 Expression. Antioxidants (Basel) 2021; 10:antiox10081324. [PMID: 34439571 PMCID: PMC8389248 DOI: 10.3390/antiox10081324] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 08/17/2021] [Accepted: 08/21/2021] [Indexed: 11/16/2022] Open
Abstract
Inflammation is the first response of the immune system against bacterial pathogens. This study isolated and examined an antioxidant derived from Lactobacillus fermentation products using cultured media with 1% beet powder. The antioxidant activity of the beet culture media was significantly high. Antioxidant activity-guided purification and repeated sample isolation yielded an isolated compound, which was identified as 5-hydoxymaltol using nuclear magnetic resonance spectrometry. We examined the mechanism of its protective effect on lipopolysaccharide (LPS)-induced inflammation of macrophages. 5-Hydroxymaltol suppressed nitric oxide (NO) production in LPS-stimulated RAW 264.7 cells. It also suppressed tumor necrosis factor α (TNF-α), interleukin (IL)-1β, and inducible nitric oxide synthase (iNOS) in the messenger RNA and protein levels in LPS-treated RAW 264.7 cells. Moreover, it suppressed LPS-induced nuclear translocation of NF-κB (p65) and mitogen-activated protein kinase activation. Furthermore, 5-hydroxymaltol reduced LPS-induced reactive oxygen species (ROS) production as well as increased nuclear factor erythroid 2-related factor 2 and heme oxygenase 1 expression. Overall, this study found that 5-hydroxymaltol has anti-inflammatory activities in LPS-stimulated RAW 264.7 macrophage cells based on its inhibition of pro-inflammatory cytokine production depending on the nuclear factor κB signaling pathway, inhibition of LPS-induced reactive oxygen species production, inhibition of LPS-induced mitogen-activated protein kinase induction, and induction of the nuclear factor erythroid 2-related factor 2/heme oxygenase 1 signaling pathway. Our data showed that 5-hydroxymaltol may be an effective compound for treating inflammation-mediated diseases.
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Affiliation(s)
- Su-Lim Kim
- Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University, Jeju 63243, Korea; (S.-L.K.); (H.S.C.); (Y.-C.K.)
- Subtropical/Tropical Organism Gene Bank, Jeju National University, Jeju 63243, Korea
- Bio-Health Materials Core-Facility Center, Jeju National University, Jeju 63243, Korea
- Practical Translational Research Center, Jeju National University, Jeju 63243, Korea
| | - Hack Sun Choi
- Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University, Jeju 63243, Korea; (S.-L.K.); (H.S.C.); (Y.-C.K.)
- Subtropical/Tropical Organism Gene Bank, Jeju National University, Jeju 63243, Korea
- Bio-Health Materials Core-Facility Center, Jeju National University, Jeju 63243, Korea
- Practical Translational Research Center, Jeju National University, Jeju 63243, Korea
| | - Yu-Chan Ko
- Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University, Jeju 63243, Korea; (S.-L.K.); (H.S.C.); (Y.-C.K.)
| | - Bong-Sik Yun
- Faculty of Division of Biotechnology, College of Environmental and Bioresource Sciences, Jeonbuk National University, Gobong-ro 79, Iksan 54596, Korea;
| | - Dong-Sun Lee
- Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University, Jeju 63243, Korea; (S.-L.K.); (H.S.C.); (Y.-C.K.)
- Subtropical/Tropical Organism Gene Bank, Jeju National University, Jeju 63243, Korea
- Bio-Health Materials Core-Facility Center, Jeju National University, Jeju 63243, Korea
- Practical Translational Research Center, Jeju National University, Jeju 63243, Korea
- Faculty of Biotechnology, College of Applied Life Sciences, Jeju National University, SARI, Jeju 63243, Korea
- Correspondence:
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11
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Wu H, Dong JJ, Dai YQ, Liu XL, Zhou JZ, Xia XD. Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk. Food Chem 2020; 334:127484. [PMID: 32711263 DOI: 10.1016/j.foodchem.2020.127484] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 06/12/2020] [Accepted: 07/01/2020] [Indexed: 11/17/2022]
Abstract
This study investigated the soymilk coagulation induced by fermented yellow whey (FYW), which is extensively used as a natural tofu coagulant in China. The aggregations involving proteins and isoflavone particles caused by FYW were analyzed using the proteomic technology and high-performance liquid chromatography, respectively. As indicated, the FYW-induced coagulation of soy proteins mainly occurred at pH 5.80-5.90. When the pH of soymilk decreased, the 7S β, 11S A3 and some of 11S A1a subunits and SBP, Bd, lectin and TA aggregated the earliest, and later did the 11S A4, other 11S A1a, 11S A2 and 11S A1b subunits. The 7S α and α' subunits and TB showed an obvious delay in aggregation. Moreover, isoflavones in the form of aglycones were more likely to coprecipitate with proteins, compared with glycosides. These results could provide an important reference and assistance for future research on the development of traditional FYW-tofu.
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Affiliation(s)
- Han Wu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China
| | - Jia-Jia Dong
- Key Research Laboratory of Chinese Medicine Processing of Jiangsu Province, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yi-Qiang Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China
| | - Xiao-Li Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jian-Zhong Zhou
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiu-Dong Xia
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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Seo J, Jung JK, Seo S. Evaluation of nutritional and economic feed values of spent coffee grounds and Artemisia princeps residues as a ruminant feed using in vitro ruminal fermentation. PeerJ 2015; 3:e1343. [PMID: 26528409 PMCID: PMC4627907 DOI: 10.7717/peerj.1343] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2015] [Accepted: 10/01/2015] [Indexed: 12/03/2022] Open
Abstract
Much research on animal feed has focused on finding alternative feed ingredients that can replace conventional ones (e.g., grains and beans) to reduce feed costs. The objective of this study was to evaluate the economic, as well as nutritional value of spent coffee grounds (SCG) and Japanese mugwort (Artemisia princeps) residues (APR) as alternative feed ingredients for ruminants. We also investigated whether pre-fermentation using Lactobacillus spp. was a feasible way to increase the feed value of these by-products. Chemical analyses and an in vitro study were conducted for SCG, APR, and their pre-fermented forms. All the experimental diets for in vitro ruminal fermentation were formulated to contain a similar composition of crude protein, neutral detergent fiber and total digestible nutrients at 1x maintenance feed intake based on the dairy National Research Council (NRC). The control diet was composed of ryegrass, corn, soybean meal, whereas the treatments consisted of SCG, SCG fermented with Lactobacillus spp. (FSCG), APR, and its fermented form (FAPR). The treatment diets replaced 100 g/kg dry matter (DM) of the feed ingredients in the control. Costs were lower for the all treatments, except FAPR, than that of the control. After 24-h incubation, the NDF digestibility of the diets containing SCG and its fermented form were significantly lower than those of the other diets (P < 0.01); pre-fermentation tended to increase NDF digestibility (P = 0.07), especially for APR. Supplementation of SCG significantly decreased total gas production (ml/g DM) after 24-h fermentation in comparison with the control (P < 0.05); however, there were no significant differences between the control and the SCG or the APR diets in total gas production, as expressed per Korean Won (KRW). Diets supplemented with SCG or FSCG tended to have a higher total volatile fatty acid (VFA) concentration, expressed as per KRW, compared with the control (P = 0.06). Conversely, the fermentation process of SCG and APR significantly decreased total gas production and VFA production as expressed per KRW (P < 0.05). Because of their nutrient composition and relatively lower cost, we concluded that SCG and APR could be used as alternative feed sources, replacing conventional feed ingredients. However, pre-fermentation of agricultural by-products, such as SCG and APR, may be inappropriate for improving their nutritive considering the increase in production costs.
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Affiliation(s)
- Jakyeom Seo
- Animal Biosystem Sciences, Chungnam National University , Daejeon , Republic of Korea ; Life and Industry Convergence Research Institute, Department of Animal Science, Pusan National University , Miryang , South Korea
| | - Jae Keun Jung
- Animal Biosystem Sciences, Chungnam National University , Daejeon , Republic of Korea
| | - Seongwon Seo
- Animal Biosystem Sciences, Chungnam National University , Daejeon , Republic of Korea
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