Enhancement of antioxidative and antimicrobial activities of immature pear (Pyrus pyrifolia cv. Niitaka) fruits by fermentation with Leuconostoc mesenteroides

Lee, Sang Won; Cho, Jeong-Yong; Jeong, Hang Yeon; Na, Tae Woong; Lee, Sang‐Hyun; Moon, Jae‐Hak

doi:10.1007/s10068-016-0263-8

Cited by 10 publications

(18 citation statements)

References 34 publications

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“… Hashemi et al (2017) showed that fermentation improves the chemical properties such as antioxidant activity as well as antibacterial properties compared with unfermented sweet lemon juice, and the fermented juice could be used as a nondairy functional food product. This was consistent with the results obtained after fermentation of immature pear fruits ( Lee et al, 2016 ). Ayed, Ben Abid & Hamdi (2017) also observed the same result, that is, the antioxidant capacity and antibacterial capacity against the tested microorganism of red grape juice after fermentation with kombucha consortium were enhanced.…”

Section: Introductionsupporting

confidence: 93%

Evaluation of a strawberry fermented beverage with potential health benefits

Zhao

Wu²,

Chen

et al. 2021

PeerJ

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Background Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored. Methods In this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro. The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study. Results In this study, the absorption peaks of Fourier transform infrared between 1,542 cm−1 and 976 cm−1, suggest the existence of organic acids, sugars and ethanol. The total phenols and total flavonoids content decreased by 91.1% and 97.5%, respectively. T-SOD activity increased by 33.33%.The scavenging ability of fermented beverage on superoxide anion free radicals was enhanced, and the scavenging ability on DPPH free radicals, hydroxyl free radicals, and ABTS free radicals was weakened. However, the T-AOC increased from 4.15 ± 0.81 to 8.43 ± 0.27 U/mL. Fermented beverage shows antibacterial activity against four pathogens. The minimum inhibitory concentration (MIC) values of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538 were 0.05 mL/mL and 0.025 mL/mL, respectively, and the minimum bactericidal concentration (MBC) were both 0.2 mL/mL. It was observed by fluorescence microscope that the green fluorescence area of the two biofilms is greatly reduced after being treated with fermented beverage. Sensory analysis results show that the average scores of fermented beverage in color, appearance and taste were increased. The overall impression and flavor were decreased. Conclusion These results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.

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Section: Introductionsupporting

confidence: 93%

Evaluation of a strawberry fermented beverage with potential health benefits

Zhao

Wu²,

Chen

et al. 2021

PeerJ

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“…Nowadays, fermented foods are considered important components of the human diet and are widely consumed worldwide. As the most important microorganism in the food industry and human nutrition as well as its wide application in fermented foods, probiotics show various physiological roles, including the improvement of intestinal microflora balance and immunity, antioxidant, anti‐tumor, and antibacterial (Budryn et al., 2019; Konda et al., 2020; Lee et al., 2016; Zhu et al., 2019, 2020). With the increasing demand for flavoring and sensory quality of food as well as health‐conscious in nutrition, food‐associated microbes, especially probiotics, have recently gained more scientific interest.…”

Section: Introductionmentioning

confidence: 99%

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Wang

Kan

et al. 2021

Journal of Food Biochemistry

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In this study, the walnut flowers were fermented using five different probiotics, including two Lactobacillus plantarum, one Lactobacillus bulgaricus, one Lactobacillus casei, and one Lactobacillus rhamnosus. The chemical compositions, antioxidant capacities, and α-glucosidase inhibitory abilities of walnut flowers during fermentation processes were evaluated. The results showed that all the active compounds and bioactivities of the walnut flowers were significantly decreased after 7 days of fermentation, whereas a short-term fermentation (1-3 days) enhanced their bioactivities.Compared to the unfermented sample, L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 53013) increased the ABTS (1.22 and 1.30 times higher) and DPPH radical scavenging activities (up to 1.23 and 1.04 times), respectively. L. plantarum (SWFU D16), L. plantarum (ATCC 8014), and L. rhamnosus (ATCC 53013) improved the ferric reducing antioxidant power which was 110.98%, 133.16%, and 104.76% of the unfermented sample. All five probiotics promoted the α-glucosidase inhibitory ability of walnut flowers (maximum 2.18-fold increase). Three phenolic acids and five flavonoids in the fermentation broth were identified by HPLC, where catechin, epicatechin, and catechin gallate were the dominant components. HPLC results demonstrated that these compounds were degraded and transformed in varying degrees under the effects of probiotics. Taken together, a short-term probiotic fermentation could change the active compounds of the walnut flowers and improve their bioactivities. L. plantarum (ATCC 8014) and L. rhamnosus (ATCC 334) are suggested as suitable strains in producing the fermented walnut flowers. The research findings could further support the development and utilization of walnut flowers as a fermented functional food. Practical applicationsWalnut flowers have been used as fermented food in southwestern China, but their active components and functional activities during fermentation processes are still unclear. This study found that different probiotic fermentation exerted a strong and varied influence on the chemical composition and biological activities of the walnut flowers. A short-term fermentation has significantly improved their antioxidant capacities and α-glucosidase inhibitory abilities, whereas the longer period of fermentation, caused a significant loss of both their active compounds and bioactivities. These

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“…Te content of chlorogenic acid, cafeic acid, arbutin, phenolic compounds, malaxinic acid, favonoids, and antioxidants, which are major compounds in pears, decreases with maturation [41]. Tus, the antioxidant activity and amount of phenolic compounds in immature pears are signifcantly higher than in mature pears [35]. Immature fruits are removed immediately after fowering through fruit thinning to harvest high-quality mature fruits [38], a process in which only one of the seven or eight clusters of fruit is left intact; the remaining are discarded [42].…”

Section: Introductionmentioning

confidence: 95%

“…Pears can be consumed in the form of beverages, purees, jellies, or jams; however, they are mostly consumed as fresh fruit [34]. Unlike other fruits, such as apples, grapes, and tangerines, pears do not have a unique color and scent; therefore, studies on the chemical substances or biological activities in pears are relatively rare [35]. Based on updated research on the chemical substances present in P. pyrifolia Nakai, the most common oriental pear cultivated in Korea, cafeoyl triterpenes [36], a phenylpropanoid malate derivative [37], and other phenolic compounds, such as favonoids, have been found as major active compounds [37][38][39][40].…”

Section: Introductionmentioning

confidence: 99%

Expectorant Effects of Immature Asian Pear Extract on PM2.5-Induced Subacute Pulmonary Injury in Mice

Negara

Kim

Bashir³

et al. 2023

Journal of Food Biochemistry

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This study investigated the expectorant effects of immature Asian pear extract (IAP; Pyrus pyrifolia Nakai) on subacute pulmonary injuries in Balb/c mice induced by particulate matter with a diameter of approximately 2.5 μm (PM2.5). IAP was administered at three doses, namely, 400, 200, and 100 mg/kg. The body weight and weight gain changes, lung weights, lung and body surface gross inspections, tracheal secretions, and substance P and ACh content in lung tissue homogenate were observed one day after the tenth IAP administration. The mRNA expression of the genes related to mucus production and lung histopathology was compared with that of the negative and positive controls. Favorable pulmonary protective effects on PM2.5-induced subacute pulmonary injuries, mucus overproduction, and respiratory acidosis were observed in groups treated with IAP at all three doses, possibly through potent anti-inflammatory and mucolytic expectorant activities mediated by the increase in the content of lung substances P and ACh and the downregulation of lung MUC5AC and MUC5B mRNA expression in a dose-dependent manner. The results of this study show that an appropriate oral administration of IAP has sufficient pulmonary protective effects and can be used as a candidate for the development of functional food ingredients.

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Enhancement of antioxidative and antimicrobial activities of immature pear (Pyrus pyrifolia cv. Niitaka) fruits by fermentation with Leuconostoc mesenteroides

Cited by 10 publications

References 34 publications

Evaluation of a strawberry fermented beverage with potential health benefits

Evaluation of a strawberry fermented beverage with potential health benefits

The influence of probiotic fermentation on the active compounds and bioactivities of walnut flowers

Expectorant Effects of Immature Asian Pear Extract on PM2.5-Induced Subacute Pulmonary Injury in Mice

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