Changes in Bio-Functional Compounds, ACE Inhibition, and Antioxidant Capacity after Mixed Fermentation of Eight Whole Grains

Wang, Chih-Feng; Huang, Cui-Rou; Lu, Ying‐Chen

doi:10.3390/fermentation9030209

Cited by 6 publications

(4 citation statements)

References 39 publications

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“…Betalains from fresh red beetroot juice have been shown to exhibit inhibitory activity against ACE, with up to 87% inhibition [83]. Similarly, polyphenolic compounds are described as potent ACE inhibitors due to their antioxidant capacity [84,85]. To date, no study in the literature has described amaranth's comprehensive metabolic profile, particularly linking ACE inhibition to betalains and catechins found in the leaves and the Research on the effects of amaranth on ACE inhibition is scarce.…”

Section: In Vitro and In Silico Inhibition Of Angiotensin-converting ...mentioning

confidence: 99%

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

Araujo-León,

Sánchez-del Pino,

Ortiz-Andrade

et al. 2024

Molecules

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The aim of this study was to investigate the potential of Amaranthus cruentus flavonoids (quercetin, kaempferol, catechin, hesperetin, naringenin, hesperidin, and naringin), cinnamic acid derivatives (p-coumaric acid, ferulic acid, and caffeic acid), and benzoic acids (vanillic acid and 4-hydroxybenzoic acid) as antioxidants, antidiabetic, and antihypertensive agents. An analytical method for simultaneous quantification of flavonoids, cinnamic acid derivatives, and benzoic acids for metabolomic analysis of leaves and inflorescences from A. cruentus was developed with HPLC-UV-DAD. Evaluation of linearity, limit of detection, limit of quantitation, precision, and recovery was used to validate the analytical method developed. Maximum total flavonoids contents (5.2 mg/g of lyophilized material) and cinnamic acid derivatives contents (0.6 mg/g of lyophilized material) were found in leaves. Using UV-Vis spectrophotometry, the maximum total betacyanin contents (74.4 mg/g of lyophilized material) and betaxanthin contents (31 mg/g of lyophilized material) were found in inflorescences. The leaf extract showed the highest activity in removing DPPH radicals. In vitro antidiabetic activity of extracts was performed with pancreatic α-glucosidase and intestinal α-amylase, and compared to acarbose. Both extracts exhibited a reduction in enzyme activity from 57 to 74%. Furthermore, the in vivo tests on normoglycemic murine models showed improved glucose homeostasis after sucrose load, which was significantly different from the control. In vitro antihypertensive activity of extracts was performed with angiotensin-converting enzyme and contrasted to captopril; both extracts exhibited a reduction of enzyme activity from 53 to 58%. The leaf extract induced a 45% relaxation in an ex vivo aorta model. In the molecular docking analysis, isoamaranthin and isogomphrenin-I showed predictive binding affinity for α-glucosidases (human maltase-glucoamylase and human sucrase-isomaltase), while catechin displayed binding affinity for human angiotensin-converting enzyme. The data from this study highlights the potential of A. cruentus as a functional food.

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Section: In Vitro and In Silico Inhibition Of Angiotensin-converting ...mentioning

confidence: 99%

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

Araujo-León,

Sánchez-del Pino,

Ortiz-Andrade

et al. 2024

Molecules

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“…brevis, and Lpb. plantarum (Wang et al, 2023). Li et al (2024) isolated ACE inhibitory peptides from peanut meal fermented by Lpb.…”

Section: Antihypertensive Activitymentioning

confidence: 99%

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Erem,

Kilic‐Akyilmaz

2024

Comp Rev Food Sci Food Safe

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The modern food industry is undergoing a rapid change with the trend of production of plant‐based food products that are more sustainable and have less impact on nature. Plant‐based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant‐based diet. Nevertheless, plant‐based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean‐like flavor compared to dairy products. In addition, most plant‐based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant‐based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant‐based dairy analogues is to mimic familiar dairy‐like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant‐based dairy analogues through the selection of special microbial cultures and formulations.

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“…The ABTS + radical scavenging activity assay followed the methods of Yang et al [23] and Wang et al [24], with modifications. We mixed 7 mmol/L ABTS + and 2.45 mmol/L potassium persulfate in a 1:1 ratio and left the mixture to react in the dark for 12 h in order to generate ABTS + radicals.…”

Section: Abts + Radical Scavenging Activity Assaysmentioning

confidence: 99%

Antioxidant Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products

Abduxukur,

Tursuntay,

Zhu

et al. 2023

Fermentation

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(1) Background: The objective of this study was to screen strains with antioxidant potential from lactic acid bacteria (LAB) and yeasts isolated from traditional Xinjiang fermentation products. (2) Methods: Twenty-three strains of LAB and twelve strains of yeast isolated from traditional fermented dairy products from different regions of Xinjiang were selected, and the strains with antioxidant ability were initially screened by measuring the hydroxyl radical scavenging, superoxide anion scavenging, DPPH radical scavenging, ABTS+ radical scavenging, anti-lipid peroxidation, and ferrous ion chelating abilities of their bacterial bodies, cell-free extracts, and fermentation broth. They were further screened by measuring their superoxide dismutase (SOD), glutathione peroxidase (GPX), and catalase (CAT) activities to identify strains with more powerful oxidative abilities. (3) Results: The results show that Lacticaseibacillus paracasei NM-12, Enterococcus faecium UM-12 and NM-11, and Pichia fermentans QY-4 had effective antioxidant enzyme activities. The SOD activity of these strains reached 4.846 ± 0.21 U/mL, 9.105 ± 0.428 U/mL, 8.724 ± 0.365 U/mL, and 6.518 ± 0.223 U/mL; the GPX activity reached 0.1396 ± 0.009 U/mL, 0.1123 ± 0.006 U/mL, 0.014 ± 0.007 U/m, and 0.0919 ± 0.006 U/mL; and the CAT activity reached 19.934 ± 3.072 U/mL, 3.749 ± 0.926 U/mL, 92.095 ± 1.017 U/mL, and 97.289 ± 0.535 U/mL, respectively (p < 0.05). (4) Conclusions: Lacticaseibacillus paracasei (NM-11), Enterococcus faecium (UM-12, NM-11), and Pichia fermentans (QY-4), isolated from traditional fermented dairy products, are probiotics with high antioxidant activity and potential applications in the food and fermentation industries.

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Changes in Bio-Functional Compounds, ACE Inhibition, and Antioxidant Capacity after Mixed Fermentation of Eight Whole Grains

Cited by 6 publications

References 39 publications

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues

Antioxidant Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products

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