Bacillus subtilis Fermentation of Malva verticillata Leaves Enhances Antioxidant Activity and Osteoblast Differentiation

Abstract

Malva verticillata, also known as Chinese mallow, is an herbaceous plant with colorful flowers and has been used as a medicine for thousands of years. This study investigated this herb for potential antioxidant activity or an association with osteoblast differentiation. M. verticillate leaves were fermented with B. subtilis MV1 at 30 °C for 7 days to enhance their biological activities. The resultant aqueous extract (MVW) and the fermented leaves (MVB) were measured for antioxidant and osteoblast differentiation. The results showed that the total phenolic, flavonoid, and antioxidant activity, as well as the osteoblast differentiation of the MVB increased (2 to 6 times) compared with those of the MVW. MVB induced phosphorylation of p38, extracellular signal-regulated kinase in C3H10T1/2 cells, and the phosphorylation was attenuated via transforming growth factor-β (TGF-β) inhibitors. Moreover, runt-related transcription factor 2 and osterix in the nucleus increased in a time-dependent manner. The messenger RNA expression of alkaline phosphatase and bone sialoprotein increased about 9.4- and 65-fold, respectively, compared to the non-treated cells. MVB stimulated C3H10T1/2 cells in the osteoblasts via TGF-β signaling. Thus, fermented M. verticillata extract exhibited enhanced antioxidant activity and osteoblast differentiation.

Effects of novel cellulase (Cel 906) and probiotic yeast fermentation on antioxidant and anti-inflammatory activities of vine tea (Ampelopsis grossedentata)

“…D. hansenii , S. cerevisiae in the YPG medium were cultured at 28°C, 120 r/min for 48 h, K. marxianus in wort propagation medium was cultured at 30°C, 220 r/min for 24 h, L. plantarum in MRS at 37°C, Cultured at 220 r/min for 24 h, B. subtilis in Luria-Bertani medium, and Rhododendron , Tremella in the malt extract powder liquid medium at 37°C, 150 r/min for 24 h, those were cultivated to the logarithmic growth phase with a final concentration of 10 8 CFU/ml (i.e., OD600 = 1.12) to obtain inoculums ( Moon et al, 2020 ; Park et al, 2020 ; Li et al, 2021 ). The strains were placed in sterile glycerin (30% v/v) and keep at −80°C.…”

Modulation of Hair Growth Promoting Effect by Natural Products

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Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes

“…In our previous research, we proposed a microbial fermentation to increase the flavor of summer black tea, which reduces the waste of summer black tea to some extent [13], and microbial fermentation, which enhances the output of active chemicals in natural products or creates new active molecules [14,15]. Zhao et al detected lovastatin, a clinical drug for hyperlipidemia, in microbially fermented pu-erh tea but not in unfermented pu-erh tea [16].…”