Fermentation of Jack Bean Milk Using Three Selected Lactic Acid Bacteria and Their Antioxidant Properties

Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical antioxidant activity was lower than that in isoflavone aglycone form. Fermentation by lactic acid bacteria can increase antioxidant activity and isoflavone aglycone of black soymilk. However, the biochemical ability is strain-dependent and sucrose or skim milk supplementation during processing may affect this ability. The objective of the current study was to investigate antioxidant properties of the fermented black soymilk and fermented black soymilk supplemented with 2% sucrose or skim milk using three Indonesian indigenous lactic acid bacteria, namely Lactobacillus plantarum WGK 4, Streptococcus thermophilus Dad 11 and Lactobacillus plantarum Dad 13. Furthermore, cell growth and acid production were investigated. Material and Methods: Fermentation of black soymilk and black soymilk supplemented with 2% sucrose or skim milk was carried out using three indigenous lactic acid bacteria at 37 °C for 18 h. Viable cell, pH, titratable acidity, β-glucosidase activity, isoflavone aglycone, total phenolic content and antioxidant activity of black soymilk were assessed at the beginning of the experiment and after 18 h of fermentation. Results and Conclusion: Results showed that all strains could grow (9 log CFU ml-1) and produce acid in black soymilk and black soymilk supplemented with 2% sucrose or skim milk. Fermentation increased isoflavone aglycone through β-glucosidase activity, which resulted in increased total phenolic content and antioxidant activity. Fermented black soymilk with no sucrose or skim milk exhibited the highest β-glucosidase activity (19.66-21.54 mU ml-1), daidzein formation (62-74%), genistein formation (67-80%) and antioxidant capacity (32.81-38.47%). All three lactic acid bacteria strains enhanced antioxidant activity and isoflavone aglycone of the black soymilk. Sucrose or skim milk addition did not affect the cell growth but increased acid production and decreased β-glucosidase activity and isoflavone aglycone formation. These three lactic acid bacteria included similar abilities to enhance antioxidant activity and isoflavone aglycone formation in fermented black soymilk.

This study was designed to isolate lactic acid bacteria (LAB) with β-glucosidase activity and probiotic properties from Korean fermented foods. Among nine isolates, four LAB strains had excellent survival rates at pH 2.5 with 0.3% (w/v) pepsin for 3h and 0.3% (w/v) oxgall for 24h. Four LAB strains did not produce β-glucuronidase and showed adhesion ability to HT-29 cells that was superior to that shown by the reference strain Lactobacillus rhamnosus GG. All four strains were sensitive to ampicillin, tetracycline, chloramphenicol, and doxycycline. These strains were identified as Leuconostoc mesenteroides H40, Lactobacillus plantarum FI10604, L. brevis FI10700, and L. perolens FI10842 by 16S rRNA gene sequence, respectively. It was found that L. perolens FI10842 produced the highest β-glucosidase activity (49.10mU/mL). These results indicate that the four LAB strains could be used as potential probiotic. Especially L. perolens FI10842 could be used as a starter culture for fermentation.

High-throughput proteomics aims to investigate dynamically changing proteins expressed by a full organism, specific tissue or cellular compartment under certain conditions. High-sensitivity mass spectrometry has gradually become a significant tool for characterizing peptides. Here, we analyzed angiotensin II using ultra-fast liquid chromatography (UFLC) coupled with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-ToF MS). First, we applied UFLC in isolating and collecting the angiotensin II, and then Axima-Resonance (MALDI-QIT-ToF MS(5)) was adopted, which enables collision-induced dissociation-MS(5) analysis for fine structural characterization of angiotensin II. Resultant MS, MS(2), MS(3) and MS(4) spectra of interested [M+H](+) ions selected as precursor ions yielded detailed information about the sites of fragmentation as well as the amino acid sequence for angiotensin II; meanwhile, the average deviation between theoretical mass and actually measured mass from MS to MS(5) spectra was only 0.32 Da. It indicated that Axima-Resonance was capable of analyzing the peptide sequence accurately and provide the corresponding fragmentation information thoroughly, thus suggesting a potential strategy involving UFLC assay coupled with MALDI-QIT-ToF MS(5) analysis on high-throughput proteomics study in future.

Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.

Background and objective Fermented soy products were regarded as healthy foods and hence are considered an essential part of the diet. Lactic acid bacteria isolated from naturally fermented Egyptian food products were screened for their ability to produce β-glucosidase, isoflavone aglycone, phenolics, and antioxidant activity during the formation of soy yogurt. The present research is a preliminary attempt to ascertain soy yogurt production by different strains of lactic acid bacteria and their efficacy for the production of the aforementioned products. Materials and methods A total of 16 probiotic lactic acid bacteria were used for the preparation of soy yogurt and tested for their probiotic properties. Soymilk was prepared and inoculated (1% v/v) with the probiotic strains previously activated in the MRS medium. After fermentation, cell viability, pH, titratable acidity, total phenolic compounds concentration, antioxidant activity, isoflavones aglycone (daidzein and genistein), and extracellular and cell membrane-bound β-glucosidase activity were determined. Results and conclusion A total of 16 probiotic lactic acid bacteria were used for the preparation of soy yogurt. The final pH of the fermented soymilk ranged from 4.92 to 6.6, and their titratable acidity (lactic acid %) ranged from 0.5 to 0.99%. Changes in β-glucosidase, isoflavone aglycone, total phenolics content, and antioxidant activity during the formation of soy yogurt were determined. All bacterial isolates showed positive cell-bound and extracellular β-glucosidase. Their activities ranged from 308.65 to 553 mU/ml. The Lactobacillus strains showed lower extracellular than their cell-bound β-glucosidase, and the opposite was true for the other group. An increase in the content of isoflavone aglycones in soy yogurt could be achieved by aging with bacterial fermentation. Soymilk fermented with Lactobacillus strains showed the highest bioconversion of isoflavone glucosides into isoflavone aglycones than other strains, although they produced less β-glucosidase enzymes. The antioxidant activity is related to changes in total phenolics. All microorganisms were able to increase the total phenols, whereas some Lactobacillus strains were unable to release more phenols compared with unfermented soymilk.

Aims: Objective of this study was to determine the effect of addition gembili (Dioscorea esculenta) flour on the fermented milk was then evaluate the characteristics of fermented milk by analysis of pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria.&#x0D; Study Design: This study employs a completely randomized design with five treatments adding gembili flour and three replications.&#x0D; Place and Duration of Study: Animal Product Technology Laboratory, Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, between April-October 2020.&#x0D; Methodology: Fermented milk is prepared by pasteurizing of skim milk and gembili flour. The concentration of gembili flour added were (0 (P1); 0.5% (P2); 1% (P3); 1.5% (P4); 2% (P5). Furthermore, the characteristics of fermented milk is carried out including pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria of fermented milk using combination of three bacteria namely, Lactobacillus plantarum, Lactobacillus acidophillus, and Streptococcus thermophilus as a starter culture.&#x0D; Results: The results in this study revealed that the pH value ranged from 3.5-4.3; titratable acidity 1.98-2.35%; viscosity 849-1856 cps; sugar total 2.8-4.11 g/100g; total lactic acid bacteria 3.05 x 107 - 3.21 x 108 cfu/ml respectively. Total phenolic content and crude fiber in P1 was not detected, but in P2-P5 had total phenolic and crude fiber ranging from 108,58 – 670,75 mg/kg and 0.57-2.16 g/100 g, respectively.&#x0D; Conclusion: The addition of gembili flour to the fermented milk contributes to the quality of fermented milk product which include pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria.

In vitro detoxification of aflatoxin B1 and ochratoxin A by lactic acid bacteria isolated from Algerian fermented foods

Probiotic was known as the microorganism that can improve human health. It can be in the form of supplements, probiotic food, or fermented food. Probiotic delivery as fermented food has several challenges. Bacteria must have characteristics as probiotics and must be able as a starter culture for fermentation. The characteristics of probiotics were safety, functionality, and high viability during manufacturing, storage, and transit in the gastrointestinal tract. Some fruit-based fermentations provide a protective environment for probiotics that can improve viability. This study aimed to isolate Lactobacillus, potentially a probiotic and a starter culture for tamarillo juice fermentation. The isolate was characterized for antibiotic susceptibility, haemolytic activity, lysozyme, acid and bile salt resistance, antimicrobial activity, bile salt hydrolase activity, and tamarillo's fermenting ability. Lactobacillus plantarum and Lactobacillus acidophilus were used as comparison bacteria in this study. The results indicated that Lactobacillus zeae could be isolated from tamarillo fruit. It was potential as a probiotic, which was safe and had functional properties. Then, it has high resistance to lysozyme, acid, and bile salt, with the percentage of survival successively 92.62, 89.93, and 96.75%. L. zeae can grow in tamarillo juice until the 30th hours.

In this study, 20 lactic acid bacteria (LAB) strains were screened for glutamic acid decarboxylase activity (GAD); and used as co-culture starters with Bacillus subtilis to enrich the γ-Aminobutyric acid (GABA) content in Cili fruit. Changes in physiochemical properties, key enzyme activities, bioactive composition and functional properties in the co-culture fermented Cili fruit substrate was reported. Five of 20 LABs exhibited adequate GAD activity, but only three strains (Levilactobacillus brevis DS4-15: BsLb, Lactiplantibacillus plantarum N2-9: BsLp, Limosilactobacillus fermentum BT2-3: BsLf), enhanced the GABA content in Cili fruit at the optimized co-culture fermentation conditions. Compared to B. subtilis fermented substrate (Bs), a significant decrease in pH (4.89, except BsLf), increase in TTA (19.30-29.20 mL) was observed after co-culture fermentation of Cili fruit. Moreover, higher GABA (102.48-585 mg/kg), total phenol (256-275.17 GAE/g), total flavonoid (140.54-172.33 QE/g), and total free amino acid (2,278.37-6,191.39 mg/kg FW), but decreased vitamin C (740.48-960.59 mg/kg FW) content was observed after co-culture fermentation, especially in the order BsLf, then BsLp, and BsLb. Subsequently, the antioxidant activity and anti-hangover properties increased in BsLf, BsLp and BsLb compared to Bs and unfermented Cili fruit. The changes observed were attributed to LAB strains' ability to alter pH during co-culture fermentation with B. subtilis which was optimal for increased enzyme activities of esterase, β-glucosidase, GAD, protease and ascorbate oxidase during co-culture fermentation (BsLf > BsLp > BsLb). This increased the release of bioactive metabolites in Cili fruit and enhanced its functional properties. These findings reveal that there was a synergy in co-culture fermentation which improved the bioactive and functional properties of Cili fruit as a novel GABA enriched ingredient for potential use in the food industry.

Thiamethoxam (TMX) has been frequently used in mango orchards for protecting the fruit from insects and pests. However, its high water solubility, persistence, and ecotoxicity, presents a potential threat to ecosystems and living beings. Nevertheless, the full impact of TMX residue in soil environments remains insufficiently explored. Therefore the present study aims to restore TMX contaminated soils in eco-friendly and cost effective manner by utilizing the TMX degrading microbes. To isolate TMX-resistant bacteria the soil samples collected from mango orchard at ICAR-CISH, Lucknow, a culture enrichment technique was employed. The resistance potential of these bacterial isolates to TMX was assessed in both liquid mineral salt medium (MSM) and soil. TMX residues in MSM samples were quantified using Ultra fast liquid chromatography (UFLC), with further validation by Ultra high-performance liquid chromatography (UHPLC). To identify the localization of TMX-degrading enzymes in the selected bacterial isolates, their presence was evaluated as extracellular, intracellular, or membrane-bound. Two Pseudomonas strains (A2 and C1), isolated from the rhizospheric soil of a mango orchard, exhibited significant TMX degradation by utilizing the pesticide as their sole carbon source. Their degradation efficiency was assessed at varying TMX concentrations of two considerable lower doses (0.2 and 0.5 g kg−1) and one higher dose (1.0 g kg−1) in broth, sterile soil, and non-sterile soil over 210 days. Results showed that degradation efficiency decreased with increasing TMX concentration, with the highest degradation efficiency observed in broth (89.60–98.29%), followed by sterile soil (55.34–96.97%) and non-sterile soil (52.22–99.04%). Optimal degradation occurred at 32 °C and pH 7.0 for both strains. Enzyme localization studies revealed that TMX degradation was primarily mediated by membrane-bound enzymes (both outer and inner membranes), with limited extracellular activity, likely due to reduced enzyme-substrate interaction outside the cell. Additionally, soil health assessments, including dehydrogenase activity (DHA) and fluorescein diacetate (FDA) hydrolysis, demonstrated the strain’s positive influence on soil biochemical functioning. This research contributes to the development of novel approaches for efficient TMX degradation, with strains viz., Pseudomonas aeruginosa strain A2 and Pseudomonas sp. Strain C1 showing promise as biological agents for in situ remediation of TMX-contaminated environments. Not applicable.

A rapid, precise, sensitive, economical, and validated analytical method is reported for simultaneous separation and quantification of three anti-diabetic drugs, viz., glibenclamide (GLB), gliclazide (GLC), and metformin hydrochloride (MHC) using ultra fast liquid chromatography (UFLC). The separation of the three drugs was achieved using a XR-ODS C18 column (30°C) with a mobile phase comprised of acetonitrile-water-trifluoroacetic acid-triethylamine (54:46:0.1:0.1v/v) in isocratic elution mode at a flow rate of 0.38 mL/min and detected at 230 nm. System suitability tests essential for the assurance of quality performance of the method were performed. The method was validated for accuracy, precision, reproducibility, robustness, detection (LOD), and quantification (LOQ) limits according to FDA and ICH guidelines. MHC (Rt = 0.98 min), GLC (Rt = 4.10 min), and GLB (Rt = 6.40 min) separated with good resolution in a single chromatographic run of 7.5 min. Linear relationship (r2 > 0.999) was observed between the peak area and concentration for all the three compounds within the range of 5–50 µg/mL. Accuracy ranged from 98 to 103% and the coefficient of variation for precision was found to be less than 3%; in all cases. LOD and LOQ values were 10 ng/mL and 20 ng/mL, respectively, for GLC and GLB; whereas 25 ng/mL and 35 ng/mL, respectively, for MHC. The method was found to be robust with minor changes in injection volume and column temperature. Validation results indicated that the method shows satisfactory linearity, precision, accuracy, and ruggedness. The extremely low flow rate, short run time, and simple mobile phase composition makes the method cost effective, rapid, non-tedious, and can also be successfully employed for simultaneous analysis of the three anti-diabetic drugs from commercial products.

Graphene (G) – a two dimensional sheet of sp2 carbon atom, has become an attractive materials in electrochemistry due to its high electrical conductivity, high mechanical strength and potentially low manufacturing cost. In this study, the nanocomposite of G and polyaniline (PANI) was prepared and was successfully modified on screen-printed carbon electrode by electrospraying technique. The G/PANI-modified electrode was compared with bare carbon and boron-doped diamond electrode and then applied for simultaneous determination of eight sulfonamides (SAs) using ultra fast liquid chromatography (UFLC). UFLC coupled with amperometric detection on G/PANI modified electrode offered high sensitivity and fast response with separation for all eight SAs within 7 minutes by using 70:25:5 (v/v/v) of potassium hydrogen phosphate solution (pH 3): acetonitrile: ethanol as mobile phase. Amperometric detection was performed at a detection potential of +1.4 V. The linearity of this system was obtained in a range of 0.01-10 µg mL-1with a 0.99 correlation coefficient, and the limit of detection was found in a range of 1.162-6.127 ng mL-1 for all SAs. Overall, this novel system provides high sensitivity and rapid analysis for selective determination of eight SAs.

Solar cell driven electrochemical process for the reduction of CO2 to HCOOH on Zn and Sn electrocatalysts

This study aims to study the performance of phytoecdisteroids from mulberry leaves in molting stimulating of mangrove crabs. The research was carried out at the Research and Development Center for Aquaculture at the Faculty of Marine Sciences and Fisheries at Hasanuddin University, located in Bojo Village, Mallusetasi District, Barru Regency, South Sulawesi Province. Mangrove crabs (Scylla olivacea) weighing 45-55 g and carapace widths 60-65 mm were used as test animals. There were five doses of mulberry leaf extract applied through feed, namely: A) 1.1 mg / g feed, B) 1.9 mg / g feed, C) 2.7 mg / g feed, D) 3.5 mg / g feed. Crabs were kept individually in plastic boxes that are floated above the surface of the pond. During rearing, crabs are fed 3% dry fish per day which has been enriched with mulberry leaf extract. The parameters observed were ecdysteroid compounds contained in mulberry leaf extract, ecdysteroid content in hemolymph before and after application of mulberry leaf extract, and molting percentage. Identification of the ekdisteroid compounds contained in mulberry leaf extract was carried out using Thin Layer Chromatography (TLC) and Measurement of the content of ecdysteroids in crab hemolymh was carried out using Ultra Fast Liquid Chromatography (UFLC). The results showed that the 3.5 mg dose of mulberry leaf extract / g feed gave the highest increase in ecdysteroid hemolymph, which was approximately 1760 ekdisteroid per mL hemolimph, while the dose of 1.1 mg / g feed only provided an increase of 100 ng ekdisteroid per mL hemolymph. The higher the dose of mulberry leaf extract in the feed, the higher the increase in the concentration of hemolymph ecdysteroids, but the high concentration of ecdystoid in the hemolymph does not guarantee molting. The optimal dose of mulberry leaf extract in the feed stimulating molting was 2.4 mg / g of feed.Keywords: mulberry, phytoecdysteroid, molting, crab, aquaculture