Chemical composition of garlic fermented in red grape vinegar and kombucha

Pure, Ali Ebrahimi; Mofidi, Seyyed Mofid Ghods; Keyghobadi, Freshteh; Pure, Monir Ebrahimi

doi:10.1016/j.jff.2017.05.018

Cited by 13 publications

(8 citation statements)

References 38 publications

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“…The recent study of Ebrahimi, Mofid, Mofidi, Keyghobadi, and Ebrahimi (2017) showed that fermentation increased the number of chemical compounds and changed the chemical composition of inhibitory activity (Fig. 2B).…”

Section: Gc-ms Analysismentioning

confidence: 93%

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

et al. 2019

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Brassica tournefortii is an edible vegetable formerly consumed by North African populations. Nowadays, this plant has been neglected and is less used. The present study aims to give an extra nutraceutical value to B. tournefortii using a 2-wk kombucha fermentation process. At the end of incubation, fermented and unfermented (control) B. tournefortii aqueous extracts were successively fractionated with ethyl acetate (EtOAc) and n-butanol to measure their chemical composition and bioactivity. Results showed that kombucha fermentation significantly increased total phenolic content, with the highest amounts in the EtOAc fraction. The antioxidant potential of B. tournefortii leaves was improved by fermentation of EtOAc extracts and conversely lowered in aqueous ones. Anti-acetylcholinesterase activity was increased with fermentation to reach ∼8-fold higher value in B. tournefortii EtOAc and aqueous extracts relative to unfermented samples. Kombucha fermentation was found to reduce cytotoxicity and xanthine oxidase inhibitory effects of B. tournefortii leaves. The findings suggested that fermentation is a promising, simple and safe bioprocess that could improve the food proprieties of less-used edible plants.

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Section: Gc-ms Analysismentioning

confidence: 93%

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

et al. 2019

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“…The results revealed that GPH-P and GPH-T might contain some substrates that donate electrons to DPPH that form stable products and terminate the radical chain reactions (Dong et al, 2015). The results revealed that GPH-P and GPH-T might contain some substrates that donate electrons to DPPH that form stable products and terminate the radical chain reactions (Dong et al, 2015).…”

Section: F I G U R E 1 Sds-page Of Garlic Protein and Hydrolysatesmentioning

confidence: 99%

“…The half inhibition concentration (IC 50 ) increased in the order of TA B L E 1 The amino acid composition of GP and its hydrolysates (n = 3) Amino acid GP (mg/g) GPH-P (mg/g) GPH-T (mg/g) to DPPH that form stable products and terminate the radical chain reactions (Dong et al, 2015). The tertiary structure of GP was destroyed in the process of hydrolysis.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Gao

Xue

et al. 2019

J Food Biochem

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Garlic protein (GP) was enzymatically hydrolyzed using pepsin and trypsin followed by the evaluation of antioxidant and angiotensin-converting enzyme (ACE) inhibitory activities of GP and its hydrolysates. The antihypertensive effects of GP and its hydrolysates were determined in vivo. The results showed that GP and its hydrolysates namely GPH-P (pepsin) and GPH-T (trypsin) possessed appreciable antioxidant and ACE inhibitory activities. The ACE inhibitory activity of GP, GPH-T, and GPH-P was in consistent with their antioxidant activities. GP and its hydrolysates offered significant protective effects against H 2 O 2 -induced oxidative damage (p < .05). In addition, the administration of GP, GPH-T, and GPH-P reduced the blood pressure in hypertensive rats. The mechanism might be to reduce blood pressure by inhibiting the activity of ACE, reducing the formation of ACEII, and protecting the activity of bradykinin. This study suggested that GP might be utilized as a promising functional food as antioxidant and antihypertensive agents. Practical applicationsGarlic (Allium sativum L.) is one of the oldest cultivated plants that belongs to the Liliaceae family and it has been used in cooking and medicinal applications. Large quantities of garlic residuals were produced with the development of the garlic essential oil industry. These residuals are highly rich in proteins and they can be used for the preparation of protein hydrolysates. Generally, hydrolysates are considered as a promising food supplement due to the enrichment of amino acids present in it.In this study, garlic proteins (GPs) and its hydrolysates retain effective antioxidant effects. They were found to reduce the blood pressure and prevent oxidative stress induced by H 2 O 2 . The information from this study could be used to develop a new nutritional supplement from GP and its hydrolysates to treat hypertension as well as prevent oxidative damage. K E Y W O R D SACE inhibitory activity, antioxidant, L02 cells, oxidative damage

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“…El proceso fermentativo para la elaboración de la kombucha es realizado por un consorcio multi-microbiano (multistarter) formado por levaduras y bacterias conocido como SCOBY (symbiotic culture of bacteria and yeast) [9], que en aerobiosis convierte los azúcares en ácidos orgánicos, principalmente ácido acético (Figura 2). Como componentes del SCOBY, mayoritariamente se han identificado a las levaduras Saccharomyces cerevisiae, Schizosaccharomyces pombe, Saccharomycodes ludwigii, Kloeckera apiculata, Zygosaccharomyces kombuchaensis, Zygosaccharomyces bailii, Torulaspora delbrueckii, Brettanomyces bruxellensis, Brettanomyces lambicus, Brettanomyces custersii, Candida stellata, entre otras, que son las principales responsables de convertir los azúcares simples como sacarosa, glucosa y fructosa en etanol mediante la fermentación alcohólica [11]- [13]. Mientras que entre las bacterias se han identificado Acetobacter xylinum, Acetobacter xylinoides, Bacterium gluconicum, Acetobacter aceti, Acetobacter pasteurianus, entre otras, causantes de la bio-acidificación, con predominio de Acetobacter xylinum, reclasificada actualmente como Komagataeibacter xylinum [12], [13].…”

Section: Ic Proceso Alternativo Para Elaboración De Vinagreunclassified

Alternative bio-acidification process to make mango vinegar

Morales-Aredo¹,

Vejarano²

2023

Proceedings of the 21th LACCEI International Multi-Conference for Engineering, Education and Technology (LACCEI 2023): “Leaders

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The aim of this research was to evaluate the synthesis of acetic acid (bio-acidification) during the elaboration of a mango-based vinegar with a microbial multistarter of yeasts and bacteria called SCOBY (symbiotic culture of bacteria and yeast) that is used to elaborate kombucha and that has the capacity to carry out alcoholic fermentation and acetic fermentation simultaneously. This method was compared with the bio-acidification using the traditional method of making vinegar, which uses alcoholic fermentation wirh Saccharomyces cerevisiae and subsequent acetic fermentation with acetic acid bacteria. In the vinegars obtained, the acidity level established by the reference regulations of 50 g/L of total acidity was reached in periods of time between 26 and 42 days for the fermentations with SCOBY of kombucha, while the traditional process (fermentation alcoholic + acetic fermentation)allowed to reach that acidity between 39 and 48 days. In addition, no significant differences were found in the content of phenolic compounds between both bio-acidification methods when using fermenters with the same dimensions. These results indicate that the fermentative process with the SCOBY multistarter allows a similar production of acetic acid than the traditional method, but in less time.

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Chemical composition of garlic fermented in red grape vinegar and kombucha

Cited by 13 publications

References 38 publications

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

Alternative bio-acidification process to make mango vinegar

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