Development of Probiotic-Fermented Black Mulberry (Morus nigra L.) Juice and Its Antioxidant Activity in C2C12 Cells

Abstract

Black mulberry (Morus nigra L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the Lactobacillus inocula to the total inoculum were 27.96% for L. paracasei, 15.37% for L. casei, 16.64% for L. plantarum, and 5.12% for L. delbrueckii, the B. animalis subsp. lactis content reached 15.83%, the L. fermentum content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H2O2 to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H2O2 exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ).

Optimization of tomato (Solanum lycopersicum L.) juice fermentation process and analysis of its metabolites during fermentation

“…For these results, the differences are due to the unique properties of each strain resulting in fermented samples with different acidic flavors and different organic acid compositions that give each sample a unique flavor. Besides, the volatile compound composition of the FTJ varies from strain to strain, and the senses will be different ( 23 ).…”

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

“…As mentioned above, the activity of fermented MFH was evaluated from a nonenzymatic antioxidant perspective. Lv et al evaluated the protective effect of fermented black mulberry juice against H 2 O 2 -induced oxidative stress in C 2 C 12 cells and showed an increase in superoxide dismutase activity and glutathione peroxidase levels, as well as a decrease in reactive oxygen species levels and malondialdehyde content after 24 h of fermented mulberry treatment (Lv et al, 2022). The other study reported the effect of fermented Coix seed on H 2 O 2 -induced oxidative stress in HSF cells.…”

Research progress of probiotics and fermented feed effects on pork quality

“…Probiotic fermentation improves the nutritional value of feed by increasing the content of amino acids, fatty acids, flavor substances, biological enzyme activities, probiotics and their secreted products such as exoenzymes, vitamins, and various SCFA, thereby improving digestive, absorptive, and immunity function in pigs (Hao et al, 2020). It is found that the content of crude protein, essential amino acids, flavor amino acids, and flavonoids, as well as unsaturated fatty acids after fermentation was significantly increased, while the content of saturated fatty acids (SFAs) was significantly reduced (Lv et al, 2023; Mohammadi & Ostovar, 2023), which may be main contributors to the improved meat quality (Debi et al, 2022; Lan et al, 2023; Wang, Sun, et al, 2023; Zhao et al, 2023).…”

“…Feed supplementation, especially the fermented feed plays a key role in the regulation of pork nutritional quality. It was found that the content of crude protein, amino acids (especially aromatic amino acids), IMF, and fatty acids in the longissimus dorsi muscle was significantly increased after feeding finishing pigs with several kinds of fermented feed using different raw materials and probiotics (Dias et al, 2023; Lv et al, 2023; Mohammadi & Ostovar, 2023; Morgan et al, 2022; Shuai et al, 2023; Zhang, Wei, et al, 2022).…”