Study on the Probiotic Properties of Xinjiang-Characteristic Selenium-Enriched Lactic Acid Bacteria and the Distribution of Selenium Element.

This study aimed to determine the effect of extraction temperature and time on the antioxidant activity of hot water extract from Panax ginseng sprout powder and to evaluate the suitability of this extract for use in dairy products. Water-soluble fractions of commercial Panax ginseng sprout powder were obtained by hot water extraction at 25, 60, or 80°C for 0.5, 2, 12, or 24 h. The antioxidant activity of each extract was evaluated by measuring its free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). DPPH and ABTS free radical scavenging activity increased with extraction temperature from 25 to 80°C. At 80°C, increasing the extraction time from 0.5 to 2 h led to increases in DPPH and ABTS free radical scavenging activity. Thus, the extract obtained under 2 h at 80°C was selected for addition to milk and yogurt. After 16 days of storage, there were no significant changes in the pH of the milk or the antioxidant activity of the extract. With regard to yogurt fermentation, adding the extract did not affect the pH or the number of viable lactic acid bacteria. In conclusion, hot water extract from Panax ginseng sprout powder can be added to dairy products to enhance antioxidant activity.

항산화활성이 높은 수수를 머핀에 첨가하여 제조한 머핀의 형태적, 관능적 및 이화학적 특성을 검토하였다. 제조된 머핀의 수분, 회분 및 단백질 등 일반성분 함량은 수수가루 첨가에 따라 유의적인 차이를 보였으나 큰 차이가 없었으며, 칼륨, 칼슘, 마그네슘, 나트륨 등의 무기성분 함량은 전체적으로 유의적인 차이를 보이는 것으로 나타났다. 수수가루 첨가에 따라 제조한 머핀의 무게, 부피 및 높이는 수수가루 첨가량이 증가할수록 감소하는 경향을 보였으며, 명도와 황색도는 유의적으로 감소하는 경향을 보였다. 수수가루 무첨가 머핀의 관능평가 결과 외관, 색, 향, 맛, 조직감 및 전반적인 기호도는 각각 1.4, 1.6, 1.4, 1.0, 1.1 및 0.9점으로 평가되었으며, 10% 찰수수 및 메수수를 첨가한 머핀이 비교적 높은 점수를 얻었다. 수수가루 첨가 머핀 메탄올 추출물의 총 폴리페놀, 플라보노이드 및 탄닌 등의 항산화성분 함량은 수수가루 첨가량이 증가할수록 증가하는 경향을 보였으며, 수수가루 무첨가 머핀 메탄올 추출물의 DPPH와 ABTS radical 소거활성은 각각 0.74 및 1.31 mg TE/g ER로 나타났고, 100% 찰수수로 제조한 머핀 메탄올 추출물은 각각 9.40 및 19.14 mg TE/g ER, 100% 메수수로 제조한 머핀 메탄올 추출물은 각각 10.59 및 18.78 mg TE/g ER로 높은 radical 소거활성을 보이는 것으로 나타났다. 이상의 결과에서 수수가루 머핀은 항산화력을 증진시킴으로써 건강기능성 머핀의 제조가 가능한 것으로 판단되었다. The purpose of this study was to evaluate the appearance, sensory and physicochemical characteristics of muffin added glutinous(GSP) and non-glutinous sorghum powder(NGSP). As increasing the amounts of sorghum powder, proximate (moisture, ash and protein) and minerals composition(K, Ca, Mg and Na) of muffin were significant difference. The weight, volume, height, lightness(L-value) and yellowness(b-value) were decreased as increasing the amounts of sorghum powder. In the results of sensory evaluation, appearance, color, flavor, taste, texture and overall quality of untreated muffin were 1.4, 1.6, 1.4, 1.0, 1.1 and 0.9, and muffin added 10% GSP and NGSP were scored relatively high. Antioxidant compounds contents of muffin added sorghum powder were increased as increasing the amounts of sorghum powder. DPPH and ABTS free radical scavenging activities on methanolic extracts of untreated muffin were 0.74 and 1.31 mg TE/g ER, respectively. DPPH and ABTS free radical scavenging activities of 100% GSP muffin were 9.40 and 19.14 mg TE/g ER, and 100% NGSP muffin were 10.59 and 18.78 mg TE/g ER, respectively. The results of this study show that notable antioxidant compounds and antioxidant activity on muffin added sorghum powder are considered to have significant health benefits.

Avocado (Persea americana Mill.) is a member of Lauraceae with one-seeded berry fruit and cultivated in all tropical, subtropical regions in the world and in the Southern coast region of Turkey. Oxidative damage caused by UV can trigger inflammation, resulting in serious inflammatory skin diseases including eczema, seborrheic dermatitis, hyperpigmentation and ageing. Enzyme inhibitors involved in melanogenesis, such as tyrosinase, have been used recently for hyperpigmentation and skin diseases in cosmetic products. Objective: This study aimed to evaluate the antioxidant, anti-inflammatory, anti-tyrosinase activities and total polyphenolic contents of the different parts of P. americana fruit. Methods: The fruit was divided into exocarp, mesocarp, seed, and then methanol and n-hexane extracts were prepared. DPPH and ABTS free radical scavenging capacities and inhibitory potentials on lipid peroxidation were determined to investigate the antioxidant potentials of the extracts. Anti-inflammatory activities of the extracts were evaluated by measuring the stabilization level of the human red blood cell membrane. The tyrosinase inhibitory activities of the samples were determined using mushroom tyrosinase. Results: In general methanol extracts possessed remarkable higher DPPH free radical scavenging activities than n-hexane extracts. The highest activity was determined in methanol extracts of seed (4.17 ± 0.04 mg/mL) followed by exocarp (5.25 ± 0.05 mg/mL). Overall methanol extracts possessed higher ABTS free radical scavenging activities than n-hexane extracts. The greatest ABTS free radical scavenging activity was obtained in methanol extracts of seed (0.03 ± 0.01 mg/mL). In the anti-lipid peroxidation assay, the greatest activity was noticed in methanol extracts of seed (7.71 ± 0.36 µg/mL) followed by exocarp (12.12 ± 0.34 µg/mL), while all n-hexane extracts were inactive. Overall methanol extracts exhibited higher anti-inflammatory and antioxidant properties than n-hexane extracts. However, the maximum anti-tyrosinase activity was determined in n-hexane extracts of exocarp (0.40 ± 0.01 mg/mL) followed by seed (0.46 ± 0.01 mg/mL). Conclusions: These extracts are promising candidates for use as natural products-based antioxidant and anti-inflammatory properties in inflammation-related disease, and also anti-tyrosinase properties in dermatological applications.

Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis

The study of effect of drying methods on the water soluble phenolics contents and antioxidant activities in baby jackfruit leaves (Momordica cochinchinensis (Lour.) Spreng.; MC) powder were investigated. Three different drying methods were sun drying, hot air drying at 60 °C for 6 h and 8 h. The powder samples were extracted by water as extracting solvent with control 80 °C for 45 min. The extract samples had phytochemicals such as saponin, tannin and terpenoid, phenolics and flavonoids which were analyzed the total phenolics and flavonoids contents. The results found that total phenolics contents were 12.03, 7.78, and 7.08 mg GAE g–1 powder and total flavonoids contents were 6.41, 3.49, and 3.35 mg CE g–1 powder, respectively. Then, DPPH free radical scavenging activities, ABTS free radical scavenging activities, total antioxidant capacities and reducing powers were investigated. The results showed that DPPH free radical scavenging activities were 6.40, 3.23, and 2.56 mg AAE g–1 powder, respectively. ABTS free radical scavenging activities were 17.76, 13.46, and 12.42 mg AAE g–1 powder, respectively. Total antioxidant capacities were 28.58, 26.87, and 26.23 mg AAE g–1 powder and reducing powers were 5.02, 2.72, and 2.43 mg AAE g–1 powder, respectively. The results indicated that the sun dried MC powder showed the values of phytochemicals, phenolics, flavonoids and antioxidant activities higher than the hot air dried MC powder at 60 °C 6 h and 8 h. The drying temperature and time were effect on the water soluble effective compounds and antioxidant activities in baby jackfruit leaves (Momordica cochinchinensis (Lour.) Spreng.) powder. HIGHLIGHTS The study of effect of drying methods on the water soluble phenolics contents and antioxidant activities in baby jackfruit leaves (Momordica cochinchinensis (Lour.) Spreng.; MC) powder were investigated. GRAPHICAL ABSTRACT

The objective of this research was to study the effect of different drying methods on the amount of total phenolics, flavonoids and antioxidant activity in the Ya-Nang leaf powder using 2 drying methods, were 1) sun drying 2) hot air drying (50 °C 6 h, 60 °C 5 h, 70 °C 4 h) used distilled water as a solvent, then extracted under temperature 80 °C for 45 min. The extract was analyzed for total phenolics content, total flavonoids content and antioxidant capacity measured using DPPH free radical scavenging activity, ABTS free radical scavenging activity, total antioxidant capacity and reducing power. The results found that the drying process at hot air 60 °C for 5 h shown the best condition of total phenolics content (11.277 ± 0.158 mg GAE g–1 powder), total flavonoids content (9.485 ± 0.362 mg CE g–1 powder), DPPH free radical scavenging activity (23.293 ± 0.352 mg AAE g–1 powder), ABTS free radical scavenging activity (10.155 ± 0.393 mg AAE g–1 powder), total antioxidant capacity (32.382 ± 0.414 mg AAE g–1 powder) and reducing power (16.037 ± 0.039 mg AAE g–1 powder). The results indicated the appropriate drying method at 60 °C for 5 h made the Ya-Nang leaf powder contains high bioactive compounds and antioxidant activities. It can use for further development of commercial Ya-Nang tea products. GRAPHICAL ABSTRACT HIGHLIGHTS Preparation of Ya-Nang leaf (Tiliacora triandra) powder by hot air and sun drying Extraction by distilled water Analysis of active component and antioxidant activities

Fermented foods are full of beneficial microbes. They have unique functional features that provide humans with health benefits due to the presence of functional microorganisms that have probiotic capabilities, antibacterial properties, antioxidant properties, peptide synthesis, and so on. Lactic acid bacteria (LAB) can convert carbohydrate substrates into organic acids, primarily lactic acid, and produce a diverse range of metabolites. LAB strains are widely used as starter cultures, probiotics, and microbial cell factories due to their intriguing beneficial properties. As samples, shrimp paste, and soya cake were selected for further investigation. The purpose of this study was to see how many LAB strains could be found in fermented food samples. LAB strains were cultured and isolated on MRS media, which is a specific media for LAB to grow. MRS media was prepared and serial dilution of sample were done. Serial dilution used to identify and distinguish every colonies of LAB formed in the MRS media. LAB were isolated and the morphology of each bacteria were recorded. As a result, a number of LAB were found and examined successfully from shrimp paste and soy cake.

Indigenous southern Thai non-glutinous rice varieties Kaab Dum, Khai Mod Rin, Yar Ko, Yoom Noon, and Look Lai made under four different processing conditions, white rice, brown rice, germinated brown rice, and rice grass, were assessed for antioxidant components and in vitro antioxidative activities. According to the findings, rice’s antioxidant components and antioxidant activity were considerably impacted by both variety and processing. High levels of total extractable phenolic compounds (164–314 mg gallic acid equivalent (GAE)/kg, dry weight (dw)) and carotenoid (0.92–8.65 mg/100 g, dw) were found in all rice varieties, especially in rice grass and germinated brown rice, indicating that milling to generate white rice had an adverse effect on those components. Additionally, after germination, a higher γ-oryzanol concentration (9–14 mg/100 g, dw) was found. All rice varieties had higher ascorbic acid, phenolic compound, and carotenoid contents after sprouting. Overall, Yoom Noon rice grass had the highest total extractable phenolic content (p < 0.05). The rice grass from Yoom Noon/Look Lai/Kaab Dum had the highest ascorbic acid content (p < 0.05). The total carotenoid concentration of Look Lai rice grass was the highest, and Yoom Noon’s germinated brown rice had the highest γ-oryzanol content (p < 0.05). All rice varieties’ aqueous extracts had remarkable ABTS free radical scavenging activity, with Khai Mod Rin reaching the highest maximum value of 42.56 mmol Trolox equivalent/kg dw. Other antioxidant mechanisms, however, were quite low. Compared to germinated brown rice, brown rice, and white rice, rice grass often tended to have stronger antioxidant activity. Yar Ko rice grass was found to have the highest DPPH free radical scavenging activity (3.8 mmol Trolox equivalent/kg dw) and ferric reducing antioxidant power (FRAP) (4.6 mmol Trolox equivalent/kg dw) (p < 0.05). Khai Mod Rice grass had the most pronounced metal chelation activity (1.14 mmol EDTA equivalent/kg dw) (p < 0.05). The rice variety and processing conditions, therefore, influenced the antioxidant compounds and antioxidative properties of Thai indigenous rice. The results can be used as a guide to select the optimal rice variety and primary processing in order to satisfy the needs of farmers who want to produce rice as a functional ingredient and to promote the consumption of indigenous rice by health-conscious consumers.

Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice.&#x0D; Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours at room temperature. Lactic acid bacteria (LAB) strains were isolated using MRS agar and were enumerated. Isolated LAB strains were cultured with MRS broth and the fermentation patterns of the isolated strains were characterized using API 50 CH kit (Biomerieux, France). Each isolated LAB strain was exposed to simulated gastric juice at pH of 2.0 for 80 minutes at 370C, followed by exposure to simulated pancreatic juice at pH of 8.0 for 120 minutes at 370C. Aliquots were taken at 0 minute and 80 minutes at pH of 2.0 and 0 minutes and 120 minutes at pH of 8.0 for enumeration of LAB strains.&#x0D; Results: The total LAB cell count ranged from 6.6 * 108 ± 11 cfu/ml in the rye sample to 9.5*109 ± 7 cfu/ml in the oat sample. 13 LAB strains were isolated from the four selected cereal grains and were characterized as six strains of Lactobacillus plantarum1, five strains of L. brevis 1 and one strain each of L. collinoides and Leuconostoc citreum. All the isolated LAB strains from the four selected cereals survived in the simulated gastric juice at pH of 2.0 (before and after incubation at 0min and 80a min) and after addition of simulated pancreatic juice at pH of 8.0 (before and after incubation at 80b min and 200 min respectively). The mean viable counts of all the strains ranged from 2.0 *108 in R3 at 80b min to 1.54 * 1010 in B4 at 80b minutes.&#x0D; Conclusion: LAB associated with fermentation of rye, wheat, oat and barley grains are likely to survive transport through the harsh acidic and alkaline conditions of the GIT.

The ability of a commercial starter culture to perform a sausage fermentation was evaluated by culture –dependent and –independent methods. The starter culture, as well as the sausage during fermentation, was sampled and strains of lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated. After identification it was determined that Lactobacillus plantarum, contained in the inoculated starter, was the main LAB representative that conducted the transformation, while Staphylococcus xylosus, not declared in the label of the starter culture, was able to colonize the sausages studied. Molecular characterization of isolated Lb. plantarum and S. xylosus highlighted that the commercial mix contained several strains of the same species, and their behavior during the fermentation was different. Analysis of the nucleic acids extracted directly from the sausages confirmed the performance of Lb. plantarum, which was present and active throughout the fermentation, and highlighted the contribution of Lactobacillus curvatus. Introduction For fermented sausage production, the starter cultures are represented by mixtures of lactic acid bacteria (LAB) and coagulase-negative cocci (CNC). LAB are the main population responsible for the pH drop, followed by a second step in which CNC are neutralizing the organic acids produced by LAB, through production of peptides and aminoacids from their proteolytic activity. In addition, CNC are able to induce the release of various aromatic substances due to their capability to produce lipases (Montel et al., 1996). Recently, direct amplification of DNA and RNA by polymerase chain reaction (PCR) followed by denaturing gradient gel electrophoresis (DGGE) (Muyzer et al., 1993) showed very good applicability in monitoring the microbial ecology of Italian fermented sausages (Cocolin et al., 2001; Rantsiou et al., 2005). In this paper we wanted to validate the use of a commercial starter for the production of fermented sausages by molecular methods. DGGE was used to analyze PCR and RT-PCR products obtained from DNA and RNA extracted directly from the sample to monitor the bacterial dynamics during transformation. Moreover, LAB and CNC were isolated both from the starter culture and during fermentation and subsequently subjected to RAPD analysis to understand if the strains inoculated were able to conduct the fermentation process considered in the study. Materials and Methods Fermented sausages were prepared in a local meat factory using traditional techniques as previously described (Comi et al., 2005) and inoculated with 20 g starter culture containing S. carnosus and Lb. plantarum (Biostart SL1-200, Wiesby GMBH Co., Niebull, Germany). The ripening was conducted for 28 days. The fermented sausages were analyzed in triplicates at 0, 3, 5, 7, 14 and 28 days. Potentiometric measurements of pH were made using a pin electrode of a pH-meter (Radiometer Copenhagen pH M82, Cecchinato, Italy). The starter culture (20 g), of the same batch that was used in the production followed, was resuspended in 200 ml sterile water and left at room temperature for 30 min and serial dilutions were prepared in saline/peptone water (8 g/l NaCl, 1 g/l bacteriological peptone, Oxoid, Milan, Italy) and analyzed on MRS agar (Oxoid) incubated with a double layer at 30°C for 48 h and on Mannitol Salt Agar (MSA, Oxoid) incubated at 30°C for 48 h. Fifteen colonies of LAB were isolated from MRS agar and the same number of CNC were selected from MSA agar. The fermented sausages were analyzed to monitor the dynamic changes in the populations responsible for the ripening of fermented sausages, as well as their hygienic quality. In particular, 25 g of each sample were transferred into a sterile stomacher bag and 225 ml of saline/peptone water were added and mixed for 1 min and 30 s in a Stomacher machine (PBI, Italy). Further decimal dilutions were made and the following analyses were carried out on duplicate agar plates: a) total bacterial count (TBC) on Gelisate Agar (Oxoid) incubated for 48–72 h at 30°C; b) LAB on MRS agar; c) CNC on MSA (Oxoid);

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) microorganisms and play an important role in food preservation due to antibacterial activity against potentially pathogenic bacteria. This study aimed to isolate lactic acid bacteria from oncom, a traditional Indonesian fermented food and to determine its antibacterial activity against foodborne pathogen. Isolation was done in MRS Agar with 1% CaCO3. Confirmation tests for lactic acid bacteria were carried out through Gram staining and catalase activity. The antibacterial properties of these isolates against food pathogen (Bacillus cereus, Salmonella typhimurium and Escherichia coli) were examined using agar diffusion method. Four isolates showed clear zone on modified MRS and CaCO3 agar, have characteristics as Gram positive and catalase negative were considered as LAB. Based on observations in inhibition zones, it is known that the range of inhibition against the three pathogenic bacteria is 7.60 mm to 12.00 mm. These results indicate that the isolated strains of lactic acid bacteria from oncom are able to synthesize inhibitory substances against pathogenic bacteria.

Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction.

This study takes the fruit of Rosa roxburghii Tratt (RRT) as a fermentation substrate and carries out a quantitative visual analysis of the domestic and foreign literature on screenings of five different lactic acid bacteria to obtain a fermentation broth. Systemic anti-photoaging effects are analyzed at the biochemical, cellular, and molecular biological levels. DPPH and ABTS free radical scavenging activities are used to verify the antioxidant capacity of the RRT fruit fermentation broth in vitro. Human embryonic skin fibroblasts (HESs) are used to establish a UVA damage model, and the antioxidant capacity of the RRT fruit fermentation broth is verified in terms of intracellular reactive oxygen species (ROS) and antioxidant enzyme activity. RT-qPCR and ELISA are used to detect the expression of TGF-β/Smad, MMPs, and the MAPK/AP-1 and Nrf2/Keap-1 signaling pathways in order to explore the anti-oxidation and anti-photoaging effects of the RRT fruit fermentation broth by regulating different signaling pathways. The results show that an RRT fruit fermentation broth can effectively protect cells from oxidative stress caused by UVA and has significant anti-photoaging effects, with the co-cultured Lactobacillus Yogurt Starter LYS-20297 having the highest overall effect.

SummaryNADH‐based fluorescence method was developed to enumerate and differentiate lactic acid bacteria (LAB). The growths of LAB were determined at −1.5–30 ℃ in MRS medium and kimchi juice. LAB growths were measured by viable cell counting and measuring culture turbidity (A600) and NADH fluorescence at 460 nm (F460). Each LAB strain had a unique F460 value at different growth temperatures. Based on the F460 values of LAB strains cultivated at different temperatures, LAB were identified and counted at the species and genus levels in MRS medium and kimchi juice. The fluorescence method was also used to measure changes in LAB dynamics during kimchi fermentation. Obvious increases in F460 values were observed for kimchi samples with LAB counts of &gt; 8 log CFU mL−1, except for Weissella koreensis. Our results indicate that the devised NADH fluorescence method can be used to determine the progress of kimchi fermentation and LAB growths during kimchi storage.

The current study has two objectives: (1) To determine the effect of different lactic acid bacteria (LAB) strains’ inoculant on silage quality of fresh ryegrass (FR) and rain-treated ryegrass (RTR), and (2) to find the optimal way (silage inoculant vs. direct-fed microbial (DFM)) to use LAB strains in order to improve nutrient digestibility and reduce methane emission (CH4) in ruminant production. Five LAB strains were tested, Lactiplantibacillus plantarum AGR-1, L. plantarum AGR-2, Lactococcus lactis subsp. lactis biovar diacetylactis AGR-3, L. lactis subsp. lactis AGR-4 and L. lactis subsp. lactis AGR-5. Each LAB strain was inoculated at 106 cfu/g fresh weight into the FR and the RTR and ensiled for 60 days. After ensiling, the effect of LAB strains included as a DFM or silage inoculant on rumen digestibility and CH4 production were measured using an in vitro gas production system with three separate runs. The in vitro experiment consisted of 24 treatments (2 grasses (FR and RTR) × 2 ways (inoculant or DFM) × 6 strains (5 LAB strains + 1 Control)). The results indicated that the LAB strains’ inoculant treatments reduced (p &lt; 0.0001) the dry matter (DM) losses, the NH3 concentration (p &lt; 0.0001) and the pH (p = 0.0019) upon ensiling in both the FR and the RTR. The lowest values in dry matter (DM) loss and NH3 concentration were found in the L. plantarum (AGR-2) and L. lactis (AGR-5). The in vitro CH4 production was lower for silages inoculated with L. plantarum (AGR-1, p = 0.0054), L. lactis (AGR-4, p = 0.026), L. lactis (AGR-5, p = 0.029) and L. plantarum (AGR-2, p = 0.090), compared to the control. Methane production was lower (p = 0.0027) for LABs when used as silage inoculants, compared to being used as DFM. Lactic acid bacteria used as silage inoculants increased (p ≤ 0.0001) the in vitro DM and organic matter (OM) degradability both in the FR and the RTR, whereas LAB strains used as DFM showed no such effect. The DM and OM digestibility were highest in the L. plantarum (AGR-1, p = 0.0175). Among the five LAB strains used in the current study, L. plantarum (AGR-2) was the best candidate to improve silage quality. Our observations suggest that these LAB strains are most promising when used as silage inoculants and to be confirmed in vivo.