Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

Zhang, Yu; Liu, Weipeng; Wei, Zehua; Yin, Baoshu; Man, Chaoxin; Jiang, Yujun

doi:10.1016/j.lwt.2020.110590

Cited by 85 publications

(71 citation statements)

References 38 publications

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“…These results indicate that fermentation of Jamaican cherry fruit juice using L. plantarum can improve the inhibitory activities of the juice and their antidiabetic potential. The increase in inhibitory activities of plant extract against diabetes-related enzymes following L. plantarum fermentation is in agreement with previous studies [ 16 , 22 , 35 ]. Further, the cell-free filtrate of L. plantarum X1 was also reported to be able to inhibit α-glucosidase activity [ 36 ].…”

Section: Resultssupporting

confidence: 93%

“…Our data revealed that fermentation using L. plantarum can significantly increase total phenolic compounds in M1 and M2 formulation to about 1.3- and 1.4-folds ( p < 0.05), respectively ( Figure 2 ). This result is in consonance with published studies about fruit fermentation using L. plantarum , including in the fermentation of blueberry [ 22 ], mulberry [ 23 ], and kiwi juice [ 24 ]. Changes in total phenolic content in the substrate might occur through multiple factors.…”

Section: Resultssupporting

confidence: 91%

“…Changes in total phenolic content in the substrate might occur through multiple factors. For example, changes in substrate pH during fermentation period could affect the structure of the phenolic compound [ 22 ]. Alternatively, a macromolecular form of phenol can be disintegrated into small phenols due to specific metabolic activity of the lactic acid bacteria, such as de-glycosylation [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

“…Various extracts from bacteria, fungi, and plants, including fruit, leaves, roots, and roots were reported to be able to inhibit diabetes-related enzymes activity [ 16 , 34 ]. Recent study showed that fermentation using probiotic bacteria, including lactic acid bacteria, could increase the antidiabetic potential of blueberry juice [ 22 ]. Such study is essential for the development of fermentation based functional beverages.…”

Section: Resultsmentioning

confidence: 99%

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Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes

et al. 2021

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Jamaican cherry (Muntinga calabura Linn.) is tropical tree that is known to produce edible fruit with high nutritional and antioxidant properties. However, its use as functional food is still limited. Previous studies suggest that fermentation with probiotic bacteria could enhance the functional properties of non-dairy products, such as juices. In this study, we analyze the metabolite composition and activity of Jamaican cherry juice following fermentation with Lactobacillus plantarum FNCC 0027 in various substrate compositions. The metabolite profile after fermentation was analyzed using UPLC-HRMS-MS and several bioactive compounds were detected in the substrate following fermentation, including gallic acid, dihydrokaempferol, and 5,7-dihydroxyflavone. We also found that total phenolic content, antioxidant activities, and inhibition of diabetic-related enzymes were enhanced after fermentation using L. plantarum. The significance of its elevation depends on the substrate composition. Overall, our findings suggest that fermentation with L. plantarum FNCC 0027 can improve the functional activities of Jamaican cherry juice.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes

et al. 2021

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“…Because of the high content of phenolic compounds, blueberries are known to have valuable health effects [ 67 , 69 , 70 , 71 ]. Biotransformation of blueberries during the fermentation process increases their phenolic compounds content and bioavailability, as well as antioxidant activity [ 72 , 73 ]. Numerous in vitro and animal studies have shown significant anti-inflammatory properties of fermented blueberries through counteracting reactive oxygen species (ROS), suppressing the expression of pro-inflammatory cytokines, and inhibiting inflammatory signaling pathways [ 72 ] and, therefore, exerting a protective function against chronic inflammatory disorders such as obesity [ 74 ], diabetes [ 63 , 74 ], neurodegenerative diseases [ 75 ], and cancer [ 72 ].…”

Section: Fermented Berriesmentioning

confidence: 99%

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

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Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme) inhibition abilities, and anti‐inflammatory activities

Hashemi,

Jafarpour

2023

Food Science & Nutrition

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In the present research, the impact of fermentation with two strains of Lactiplantibacillus plantarum subsp. plantarum (PTCC 1896 and PTCC 1745) on physicochemical properties, antioxidant bioactive compounds, and some health‐promoting features of guava juice was investigated. Results showed a significant (p < .05) decrease in pH, total soluble solids, glucose and fructose residues, vitamin C, and total carotenoids after 32 h of fermentation. Total phenolic content, free radical scavenging abilities, and ferrous reducing power were markedly enhanced during the fermentation process. Moreover, fermented juice represented good enzyme inhibition abilities (α‐amylase and α‐glucosidase) and anti‐inflammatory activities. The initial amount of angiotensin‐converting enzyme inhibitory activity (26.5%) increased to 72.1% and 66.4% in L. plantarum subsp. plantarum 1896 and L. plantarum subsp. plantarum 1745 treatments, respectively. These findings reveal that guava juice fermentation with the studied Lactobacillus strains can be a promising strategy to augment the functional properties of the fruit‐based beverage.

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Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

Cited by 85 publications

References 38 publications

Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes

Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Lactic acid fermentation of guava juice: Evaluation of nutritional and bioactive properties, enzyme (α‐amylase, α‐glucosidase, and angiotensin‐converting enzyme) inhibition abilities, and anti‐inflammatory activities

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