Antioxidant Effect via Bioconversion of Isoflavonoid in Astragalus membranaceus Fermented by Lactiplantibacillus plantarum MG5276 In Vitro and In Vivo

Lee, Ji Yeon; Park, Hye Min; Kang, Chang-Ho

doi:10.3390/fermentation8010034

Cited by 7 publications

(4 citation statements)

References 33 publications

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“…These results may be due to the fact that broilers absorb more of the active substance released during fermentation. Additionally, it is plausible that the fermentation process alters the structure of the active substance, thereby enhancing its antioxidant activity [ 15 ]. In summary, fermentation appears to promote the effectiveness of Astragalus application in broilers.…”

Section: Discussionmentioning

confidence: 99%

“…Probiotic fermentation presents a potential solution to this issue. The process of microbial fermentation generates a complex enzymatic system that not only facilitates the release of active ingredients from Astragalus [ 14 ], but also catalyzes the degradation, modification, or transformation of these active ingredients into more potent bioactive compounds [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Fermented Astragalus Powder, a New Potential Feed Additive for Broilers to Improve the Growth Performance and Health

Han,

Xu,

Zhang

et al. 2024

Animals

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A total of 320 1-day-old broilers were randomly divided into five groups. The control group (CON) received a basal diet, while the FAP4, FAP2, and FAP1 groups were provided with the basal diet supplemented with 4%, 2%, and 1% fermented Astragalus powder, respectively. The unfermented Astragalus powder (UAP2) group was fed the basal diet supplemented with 2% UAP. Each group contained eight replicates of eight chicks each. The results revealed that the final BW and ADG in the FAP 1 and FAP2 were higher than those in the UAP2 and CON groups, while reducing F/G from day 14 to day 42. On day 42, the thymus index in the UAP and FAP groups as well as the bursa index in the FAP4 group showed significant increases compared to those in the CON group. Supplementation with 2% FAP elevated serum IgA levels in broilers on day 28 and day 42, and it also increased serum IgG levels on day 42. Furthermore, supplementation with 2% FAP elevated serum albumin (ALB) levels in broilers, while supplementation with 4% FAP increased serum (glucose) GLU levels in broilers on day 28. The serum biochemical parameters and pathological observation of the liver and kidney in the groups did not show any adverse effects on broilers’ health. In addition, the serum total antioxidant capacity (T-AOC) level significantly increased in the FAP4 and FAP2 groups on day 28, and the malondialdehyde (MDA) level in both serum and liver tissue decreased in the FAP2 group on day 28 and day 42. Compared to the CON group, 2% FAP and 2% UAP supplementation reduced the relative abundance of Bacteroides and supplementation with 2% FAP increased the relative abundance of Alistipes on day 42. In conclusion, the dietary supplementation of FAP can enhance the growth performance, immune function, and antioxidant capacity and regulate microflora in broilers, of which 2% FAP is more effective. It indicates FAP exhibits significant application potential as a promising feed additive for broilers.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Fermented Astragalus Powder, a New Potential Feed Additive for Broilers to Improve the Growth Performance and Health

Han,

Xu,

Zhang

et al. 2024

Animals

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“…In addition, microorganisms such as LAB and yeast are known to inhibit peroxidation by increasing the activity of SOD, CAT, and GPx [61,62]. Lee et al [63] fermented Astragalus membranaceus with L. plantarum and, as a result, upregulated SOD, CAT, and GPx compared to before fermentation, resulting in high antioxidant activity on H 2 O 2 -induced HepG2 cells. In this study, it is judged that the fermentation of pine needles significantly prevented oxidation of LPS-induced PAE cells through the interaction between antioxidants contained in pine needles and fermenting microorganisms.…”

Section: Discussionmentioning

confidence: 99%

In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive

et al. 2023

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In this study, the fermentation characteristics of pine needles were investigated for the first time and the possibility of using them as plant-derived feed additives was confirmed. Four types of fermented pine needle were prepared: (1) natural fermentation (CON); (2) Lactobacillus plantarum SK4315 fermentation (LPF); (3) Saccharomyces cerevisiae SK3587 fermentation (SCF); and (4) co-culture fermentation (CCF). Fermentation lasted 48 h, and samples were taken at 4-h intervals until 12 h, then at 24 and 48 h. As analysis items, fermentation characteristics, antibacterial, antioxidant, and enzymatic activities were investigated. As a result, all pine needle cultures were fermented with changes in the number of viable cells and pH. LPF inhibited the growth of the most pathogens, and the activity became stronger with fermentation. Total polyphenol content (TPC) was the highest in the 48 h SCF and LPF samples, ABTS radical scavenging ability and intracellular antioxidant activity were higher in SCF. Enzymatic activities were different depending on each pine needle culture medium and the fermentation time. In summary, all pine needle cultures were normally fermented, and as fermentation progressed, LPF strengthened antibacterial activity and SCF strengthened antioxidant activity. This study confirmed the potential of fermented pine needles as a feed additive, showing an enhancement of biological activity.

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“…Fermented Astragalus membranaceus acted by reducing hepatic aspartate aminotransferase, alanine aminotransferase, and lipid peroxidation in the tBHP‐injected mouse model. Fermented A. membranaceus enhanced isoflavone sapogenins by hydrolysis of their glycosides, and the antioxidant activity of A. membranaceus was also enhanced due to this biotransformation (Lee et al., 2022). The enzymatic release of antioxidant components from MFH and biotransformation by probiotics resulted in excellent antioxidant activity of fermented MFH.…”

Section: Effects Of Probiotic‐fermented Mfh On Human Healthmentioning

confidence: 99%

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

Cui,

Zhang,

Pan

et al. 2024

Comp Rev Food Sci Food Safe

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

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Antioxidant Effect via Bioconversion of Isoflavonoid in Astragalus membranaceus Fermented by Lactiplantibacillus plantarum MG5276 In Vitro and In Vivo

Cited by 7 publications

References 33 publications

Fermented Astragalus Powder, a New Potential Feed Additive for Broilers to Improve the Growth Performance and Health

Fermented Astragalus Powder, a New Potential Feed Additive for Broilers to Improve the Growth Performance and Health

In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive

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

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