Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage

Lv, Mingshan; Liu, Xiaolu; Chen, Keping; Aihaiti, Aihemaitijiang; maimaitiyiming, Ruxianguli; Xing, Jun; Yin, Xuefeng; Zheng, Li; Jiao, Fangfang; Wang, Liang

doi:10.1016/j.fochx.2023.101029

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…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).…”

Section: Provision Of Beneficial Metabolitesmentioning

confidence: 99%

“…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). Specifically, amino acids, especially aromatic amino acids, are the most prevalent metabolites and taste precursor substances affecting the flavor and taste of meat.…”

Section: Effects Of Fermented Feed On Nutritional Quality Of Porkmentioning

confidence: 99%

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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Section: Provision Of Beneficial Metabolitesmentioning

confidence: 99%

Section: Effects Of Fermented Feed On Nutritional Quality Of Porkmentioning

confidence: 99%

Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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The health benefits of fermented fruits and vegetables and their underlying mechanisms

Liu,

Li,

Cui

et al. 2024

Comp Rev Food Sci Food Safe

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Fermented fruits and vegetables are rich in phenolic compounds, minerals, and vitamins, which have potential health benefits for the prevention of many diseases such as cardiovascular disease and Type 2 diabetes. There is a growing demand for the development of nondairy probiotic products based on fruits and vegetables in view of changing lifestyles (e.g., vegetarianism, veganism, and allergy to dairy products) and the rise of nutritional diet therapy. In this review, the processes and health potential of fermented fruits and vegetables are described. The study focuses on the role of bacteria and fungi in fermented fruits and vegetables, outlines the process of transformation of bioactive components, and systematically summarizes the possible mechanisms of antioxidant, anti‐inflammatory, and blood pressure‐lowering effects. The health effects of fermented fruits and vegetables depend mainly on the microorganisms present in the fermentation process and the bioactive components they produce, such as phenols, vitamins, and organic acids. These active compounds exert many health effects such as antioxidant, anti‐inflammatory, anti‐obesity, hypotensive, hypoglycemic, and other health benefits. Therefore, the development of fermented foods based on fruits and vegetables can be a promising way to adapt to the market demand and to reduce the wastage of agriculturally produced fruits and vegetables.

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Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

Zhao,

Liu,

et al. 2024

Foods

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This study employed headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process. In the interim, untargeted metabolomics utilizing LC-MS identified 1846 divergent metabolites, with 564 exhibiting up-regulation and 1282 demonstrating down-regulation. The metabolic pathway study performed by the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed significant changes in the metabolic levels of amino acids and saccharides after the lactic fermentation of PAMJ. Primarily associated with amino acid metabolism and starch and sucrose metabolism pathways. This work establishes a theoretical foundation for advancing fermented fruit juices with superior quality.

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Effects of adding milk to fermented black mulberry (Morus nigra L.) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage

Cited by 3 publications

References 39 publications

Research progress of probiotics and fermented feed effects on pork quality

Research progress of probiotics and fermented feed effects on pork quality

The health benefits of fermented fruits and vegetables and their underlying mechanisms

Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

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