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Journal ArticleDOI: 10.1016/J.CHEMOSPHERE.2021.130090

Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles.

04 Mar 2021-Chemosphere (Pergamon)-Vol. 276, pp 130090-130090
Abstract: In this study, 4 Lactobacillus plantarum strains and 5 Lactobacillus fermentum strains adapting well to the unfavorable fruit system were isolated under different fruit environments. The fermentation ability of these autochthonous lactic acid bacteria (LAB) strains in blueberry juice, and the influence of microbial metabolism on juice composition were explored. After 48 h of fermentation, the viable cell counts exceeded 10.0 log CFU/mL, malic acid content decreased from 511.47 ± 10.50 mg/L to below 146.38 ± 3.79 mg/L, and lactic acid content increased from 0 mg/L to above 2184.90 ± 335.80 mg/L. Moreover, the metabolism of these strains exerted a profound influence on the phenolic composition of juice. Total phenolic content in blueberry juice increased by 6.1–81.2% under lactic acid fermentation, and the antioxidant capacity in vitro enhanced by at least 34.0%. Anthocyanin content showed a declining trend, while the profile of non-anthocyaninic phenolics exhibited complex changes. The increments of rutin, myricetin and gallic acid contents through 48 h lactic acid fermentation exceeded 136%, 71% and 38%, respectively. Instead, the contents of p-hydroxybenzoic acid and caffeic acid decreased with fermentation. Overall, Lactobacillus plantarum LSJ-TY-HYB-T9 and LSJ-TY-HYB-T7, and Lactobacillus fermentum LSJ-TY-HYB-C22 and LSJ-TY-HYB-L16 could be the suitable strains to produce fermented fruit juices, including blueberry in practical applications.

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Topics: Lactic acid fermentation (62%), Fermentation (62%), Lactic acid (59%) ... show more

6 results found

Journal ArticleDOI: 10.1016/J.BIORTECH.2021.125181
Huimin Liu1, Shiyi Qin1, Ranjna Sirohi2, Vivek Ahluwalia  +12 moreInstitutions (6)
Abstract: Waste valorization using biological methods for value addition as well as environmental management is becoming popular approach for sustainable development. The present review addresses the availability of blueberry crop residues (BCR), applications of this feedstock in bioprocess for obtaining range of value-added products, to offer economic viability, business development and market potential, challenges and future perspectives. To the best of our knowledge, this is the first article addressing the blueberry waste valorization for a sustainable circular bioeconomy. Furthermore, it covers the information on the alternative BCR valorization methods and production of biochar for environmental management through removal or mitigation of organic and inorganic pollutants from contaminated sites. The review also discusses the ample opportunities of strategic utilization of BCR to offer solutions for environmental sustenance, covers the emerging trends to produce multi-products and techno-economic prospective for sustainable agronomy.

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Topics: Sustainability (54%), Sustainable development (53%)

4 Citations

Journal ArticleDOI: 10.1016/J.FOODCONT.2021.108603
Binhe Gao1, Jingwen Wang1, Yuehua Wang1, Zihan Xu1  +4 moreInstitutions (1)
01 Mar 2022-Food Control
Abstract: Enzymes secreted during fermentation by lactic acid bacteria (LAB) may induce structural changes, e.g., promote the transformation of polyphenols in fruits and vegetables and thus influence their bioavailability and antioxidant capacity. This study describes the effects of fermentation by different LAB types (Streptococcus lactis and Pediococcus pentosaceus) and simulated gastrointestinal digestion on the biotransformation and antioxidant capacity of blueberry phenolics, revealing that upon the digestion of fermented samples, antioxidant capacity increases with increasing biotransformation extent because of the concomitant formation of more potent antioxidants. Moreover, the fermentation of blueberry puree increases the bioavailability and bioacceptability of phenolics and thus promotes the survival of LAB after digestion. The best results are obtained for S. lactis, and this LAB type is therefore concluded to hold great promise for the food industry.

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Topics: Fermentation (57%), Lactic acid (52%), Biotransformation (50%) ... show more

Open accessJournal ArticleDOI: 10.1038/S41598-021-01852-9
22 Nov 2021-Scientific Reports
Abstract: Yogurt is one of the most frequently consumed dairy products for nutritional benefits. Although yogurt is enriched with probiotics, it is susceptible to spoilage because of the presence of pathogenic microbes. Spoiled yogurt if consumed can cause food-borne diseases. This study aimed to assess the nutritional composition and microbiome diversity in yogurt manufactured in Bangladesh. Microbial diversity was analyzed through high-throughput sequencing of bacterial 16S rRNA gene and fungal internal transcribed spacer (ITS) region. From nutritional analysis, significantly (P < 0.05) higher pH, fat, moisture, total solid and solid-non-fat contents (%) were observed in sweet yogurt. Following the classification of Illumina sequences, 84.86% and 72.14% of reads were assigned to bacterial and fungal genera, respectively, with significantly higher taxonomic richness in sour yogurt prepared from buffalo. A significant difference in bacterial (Ppermanova = 0.001) and fungal (Ppermanova = 0.013) diversity between sweet and sour yogurt was recorded. A total of 76 bacterial and 70 fungal genera were detected across these samples which were mostly represented by Firmicutes (92.89%) and Ascomycota (98%) phyla, respectively. This is the first study that accentuates nutritional profiles and microbiome diversity of Bangladeshi yogurt which are crucial in determining both active and passive health effects of yogurt consumption in individuals.

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Journal ArticleDOI: 10.1016/J.JFCA.2021.104202
Yaran Liu1, Pan Gu1, Oskar Laaksonen2, Bo Wei1  +4 moreInstitutions (3)
Abstract: The effects of lactic acid bacteria strains from Lactiplantibacillus, Lactobacillus, Fructobacillus and Weissella on the chemical composition and sensory characteristics of goji berry juice were evaluated. The goji berry juice was fermented for 24 h at 30 °C and aged 21 days at 4 °C. All studied strains showed good growth in goji berry juice. The chemical components (93 volatile compounds, seven non-volatile acids and two sugars) exhibited 8 evolution groups, and different strains resulted in different flavor features. The juices fermented with L. plantarum or L. acidophilus were described with ‘honey’, ‘wild jujube’ odors and ‘sour’ taste in Flash-Profile test, whereas the juices with L. helveticus presented ‘goji berry’, ‘floral’ and sweetness, and the juices with F. fructosus or W. cibaria had ‘vinegar’ and sweetness. In a PLS regression model, the ‘goji berry’ odor correlated positively with hexanal, (E)-2-hexenal, 5-ethylcyclopent-1-enecarboxaldehyde, benzaldehyde, 1-octen-3-ol, α-calacorene and negatively with acetoin and acetic acid. In this study, L. helveticus strain 6024 was more effectively able to retain or enrich the key compounds positively associated with ‘goji berry’ note compared to other strains. This study enables more extensive utilization of goji berry in the food industry and helps to improve the flavor of goji berry products.

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Topics: Goji berry (84%)

Open accessJournal ArticleDOI: 10.1039/D1FO02671B
Jichun Zhao1, Jichun Zhao2, Jie Yu1, Qi Zhi1  +4 moreInstitutions (2)
06 Nov 2021-Food & Function
Abstract: Anthocyanins have anti-inflammatory, anticarcinogenic and antioxidant properties and anti-aging effects as well as potential application as pigments. The metabolism of anthocyanins in fermented food has attracted increasing attention. However, the effect of lactic acid bacteria (LAB) fermentation on its anti-aging activity remains mostly unknown. The current study aimed to investigate the compositions, antioxidant activities and anti-aging effect of fermented purple sweet potato anthocyanins (FSPA) on aging Caenorhabditis elegans compared to raw purple sweet potato anthocyanins (PSPA). Results showed that anthocyanins were degraded into more bioavailable phenolic acids by Weissella confusa fermentation. PSPA and FSPA can extend the lifespan of C. elegans by 26.7% and 37.5%, respectively, through improving the activity of antioxidant enzymes as well as decreasing MDA content, ROS levels and lipofuscin accumulation. Pretreatment of the worms with PSPA and FSPA induced their potential to resist to thermal tolerance and oxidative stress, and FSPA exerted a higher anti-stress effect than PSPA. Moreover, FSPA supplementation upregulated the mRNA expressions of genes daf-16, hsp-16.2, sir-2.1, skn-1 and sod-3 and downregulated the expression of daf-2 in the nematodes, whereas PSPA only induced the increase in the expressions of sir-2.1, skn-1 and sod-3. Overall, FSPA can improve stress resistance and extend the lifespan of C. elegans by both insulin/IGF-1 signaling pathway and dietary restriction pathway, providing a theoretical basis for the application of PSPA in fermented food as functional pigments.

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Topics: Anthocyanin (52%)


53 results found

Open accessJournal Article
Abstract: Several details of the assay of total phenolic substances have been investigated and an improved procedure developed. The improvements include the use of Folin-Ciocalteu reagent rather than the Folin-Denis reagent, gallic acid as a reference standard, and a more reproducible time-temperature color development period. The values obtained are less subject to variation and interference from several nonphenols, yet are directly comparable to the "tannin" values obtained by the previously standard method.

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Topics: Folin–Ciocalteu reagent (55%), Reagent (54%), Colorimetry (52%) ... show more

16,696 Citations

Journal ArticleDOI: 10.1146/ANNUREV.ARPLANT.50.1.473
Klaus M. Herrmann1, Lisa M. Weaver2Institutions (2)
01 Jun 1999-
Abstract: The shikimate pathway links metabolism of carbohydrates to biosynthesis of aromatic compounds. In a sequence of seven metabolic steps, phosphoenolpyruvate and erythrose 4-phosphate are converted to chorismate, the precursor of the aromatic amino acids and many aromatic secondary metabolites. All pathway intermediates can also be considered branch point compounds that may serve as substrates for other metabolic pathways. The shikimate pathway is found only in microorganisms and plants, never in animals. All enzymes of this pathway have been obtained in pure form from prokaryotic and eukaryotic sources and their respective DNAs have been characterized from several organisms. The cDNAs of higher plants encode proteins with amino terminal signal sequences for plastid import, suggesting that plastids are the exclusive locale for chorismate biosynthesis. In microorganisms, the shikimate pathway is regulated by feedback inhibition and by repression of the first enzyme. In higher plants, no physiological feedback inhibitor has been identified, suggesting that pathway regulation may occur exclusively at the genetic level. This difference between microorganisms and plants is reflected in the unusually large variation in the primary structures of the respective first enzymes. Several of the pathway enzymes occur in isoenzymic forms whose expression varies with changing environmental conditions and, within the plant, from organ to organ. The penultimate enzyme of the pathway is the sole target for the herbicide glyphosate. Glyphosate-tolerant transgenic plants are at the core of novel weed control systems for several crop plants.

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Topics: Shikimate pathway (76%), Shikimate kinase (70%), Metabolic pathway (60%) ... show more

1,082 Citations

Journal ArticleDOI: 10.1016/J.NUT.2013.04.007
Shivraj Hariram Nile1, Se Won Park1Institutions (1)
01 Feb 2014-Nutrition
Abstract: The importance of food consumption in relation to human health has increased consumer attention in nutraceutical components and foods, especially fruits and vegetables. Berries are a rich source of a wide variety of non-nutritive, nutritive, and bioactive compounds such as flavonoids, phenolics, anthocyanins, phenolic acids, stilbenes, and tannins, as well as nutritive compounds such as sugars, essential oils, carotenoids, vitamins, and minerals. Bioactive compounds from berries have potent antioxidant, anticancer, antimutagenic, antimicrobial, anti-inflammatory, and antineurodegenerative properties, both in vitro and in vivo. The following is a comprehensive and critical review on nutritional and non-nutritional bioactive compounds of berries including their absorption, metabolism, and biological activity in relation to their potential effect on human health.

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Topics: Nutraceutical (52%)

485 Citations

Open accessJournal ArticleDOI: 10.1016/J.IJFOODMICRO.2009.03.025
Abstract: Phenolic compounds are important constituents of food products of plant origin. These compounds are directly related to sensory characteristics of foods such as flavour, astringency, and colour. In addition, the presence of phenolic compounds on the diet is beneficial to health due to their chemopreventive activities against carcinogenesis and mutagenesis, mainly due to their antioxidant activities. Lactic acid bacteria (LAB) are autochthonous microbiota of raw vegetables. To get desirable properties on fermented plant-derived food products, LAB has to be adapted to the characteristics of the plant raw materials where phenolic compounds are abundant. Lactobacillus plantarum is the commercial starter most frequently used in the fermentation of food products of plant origin. However, scarce information is still available on the influence of phenolic compounds on the growth and viability of L. plantarum and other LAB species. Moreover, metabolic pathways of biosynthesis or degradation of phenolic compounds in LAB have not been completely described. Results obtained in L. plantarum showed that L. plantarum was able to degrade some food phenolic compounds giving compounds influencing food aroma as well as compounds presenting increased antioxidant activity. Recently, several L. plantarum proteins involved in the metabolism of phenolic compounds have been genetically and biochemically characterized. The aim of this review is to give a complete and updated overview of the current knowledge among LAB and food phenolics interaction, which could facilitate the possible application of selected bacteria or their enzymes in the elaboration of food products with improved characteristics.

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418 Citations