Development of fermented sea buckthorn (Hippophae rhamnoides L.) juice and investigation of its antioxidant and antimicrobial activity

Abstract

Sea buckthorn (Hippophae rhamnoides L.) is an edible and medicinal plant species. However, due to its sour taste, it is not readily accepted by consumers. To overcome this, fermentation can be used to change its flavor profile. In this study, we used response surface methodology (RSM) to determine the best process for producing fermented sea buckthorn juice (FSBJ) using probiotics. The biological enzyme activity and total flavonoid content (TFC) of sea buckthorn juice (SBJ) increased after fermentation. When the number of bacteria inoculated was 4.08 × 106 CFU/mL and the inoculation ratio was 30% Z. mobilis, 5% L. casei, 13.75% L. plantarum, 31.25% P. acidilactici, 12.5% L. animalis, and 7.5% P. pentosaceus, the amount of sugar was 2.98% (w/v) after 20 h of fermentation at 37°C, and the superoxide dismutase (SOD) activity reached 725.44 U/mL, and the TFC reached 2.38 mg/mL. FSBJ demonstrated strong antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea. Then, to investigate the antioxidant capacity of FSBJ, we used H2O2 to induce oxidative stress in C2C12 cells and assessed the protection conferred by FSBJ to damaged cells. It was discovered that after 24 h of treatment with FSBJ, not only was there an increase in the activities of intracellular SOD and glutathione peroxidase (GSH-Px), but also a reduction in reactive oxygen species (ROS) content, catalase (CAT) activity, and malondialdehyde (MDA) content. This research lays the theoretical groundwork and provides reference materials for the improved fermentation of sea buckthorn and demonstrates its resulting antioxidant effect.

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…( Alegre et al, 2011 ) found that Lactobacillus rhamnosus significantly inhibited salmonella and listeria during apple storage, thus extending the shelf life of apples. Another study found that adding fermented cantaloupe juice to fresh cantaloupe juice can extend the shelf life for 6 months under 8 °C storage conditions, and fermented cantaloupe juice has strong antibacterial activity against Escherichia coli, Salmonella typhimurium, Aspergillus flavus and Penicillium ( Liu et al, 2023 ).…”

Sea buckthorn, its bioactive constituents, and mechanism of action: potential application in female reproduction

“…In recent years, research has shown that sea buckthorn can help with illness prevention and healing, including viral infections and cancer (15,28) owing to its antioxidant (29,30), anti-inflammatory (31), antiviral (32), antimicrobial (24, 30, 33), and antibacterial (34, 3 5 ) p r o p e r t i e s . C a r d i o p r o t e c t i v e , a n t i -a t h e r o g e n i c , hepatoprotective, hypolipidemic (29,36,37), dermatological (4), antiproliferative (20), and anticancer (e.g., colon, liver, lung, cervical, ovarian, and breast cancer cells) effects have been reported, too (6,15,38).…”

Sea buckthorn plant as a functional food ingredient, with antioxidant and anti-inflammatory properties

“…Enzymatic decarboxylation of L--malic acid into L-lactic acid as result of lactic acid bacteria metabolism lead to the reduction of malic acid content, decreasing the perception of astringency of sea buckthorn juice (Schubertová et al, 2021). In the novel work of Liu and team (Liu et al, 2023), fermentation was used to change the flavor profile of sea buckthorn. It is well known that sea buckthorn fruits are highly acidic, which can be unfavorably perceived by consumers of food products.…”

“…The future of the food industry belongs to innovative functional foods, which, through appropriate modification, will become an important part of the diet. Microencapsulation technology which allows for the effective protection of active substances (Zhang et al, 2023), a novel composite food preservative for fresh-cut lettuce using flavonoids from sea buckthorn leaves (Feng et al, 2023), fermented juice (Liu et al, 2023) or novel symbiotic beverages based on sea buckthorn syrup or powder with inulin, and soy milk (Maftei et al, 2023) become a good example of such innovative technology or final products. Kania-Dobrowolska, M., Baraniak, J., Siger, A.…”