Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet

Isas, Ana Sofía; Escobar, Facundo; Álvarez-Villamil, Eduardo; Molina, Verónica; Mateos, Raquel; Lizarraga, Emilio Fernando; Mozzi, Fernanda; Nieuwenhove, Carina Van

doi:10.1016/j.fbio.2023.102516

Cited by 18 publications

(2 citation statements)

References 64 publications

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“…This study demonstrated that lactic acid bacteria fermentation enhances the antidiabetic properties of bitter melon juice [109]. Mixed strain (Lactiplantibacillus paraplantarum CRL2051 and L. plantarum CRL2030) fermented pomegranate juice significantly reduced blood glucose in mice on a high-fat diet, which was associated with high concentrations of polyphenolic compounds in fermented pomegranate juice [110].…”

Section: Hypoglycemic Functionmentioning

confidence: 71%

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Yang,

Hong,

Wang

et al. 2024

Fermentation

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Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits and vegetables by lactic acid bacteria, devoting comparatively less attention to researching other plant species varieties and plant-based by-products. Furthermore, the summary of the research on the active substances and functional properties lacks sufficient depth. This review provides a comprehensive overview of the status of and technological progress in lactic acid bacteria fermentation of various plant species and plant-based by-products, and the effects of lactic acid bacteria on the active substances and functional properties are emphasized. In addition, this review emphasizes that active substances give products more functionality. The aim of this review is to emphasize the significant contribution of lactic acid bacteria to the active substances and functional properties of plant-based products, which will assist researchers in better comprehending the application value of lactic acid bacteria in the plant-based domain and direct attention towards the interaction mechanisms between active substances and product functionality. Concurrently, this review provides a certain theoretical foundation and reference for the application of fermented functional products in promoting health and preventing diseases.

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Section: Hypoglycemic Functionmentioning

confidence: 71%

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Yang,

Hong,

Wang

et al. 2024

Fermentation

View full text Add to dashboard Cite

show abstract

“…The main reasons for the ability of fermented fruits to alleviate a wide range of diseases include antioxidant, anti-inflammatory, and immunomodulatory activities. Isas et al (2023) showed that fermented pomegranate juice could ameliorate hyperglycemia, hyperlipidemia, fat deposition, and hepatic tissue damage in high-fat diet-induced obese C57BL/6 mice through its antioxidant activity. Kim et al (2021) demonstrated that fermented plums of L. plantarum and L. casei were effective in reducing the risk of cancer via inhibiting oxidative stress and the expressions of pro-inflammatory factors including TNF-α, IL-1β, IL-6, IL-12, and IL-17 in DSS-induced colitis mice.…”

Section: The Beneficial Effect Of Fruit Fermentationmentioning

confidence: 99%