Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran

Ghamry, Mohamed; Ghazal, Ahmed Fathy; Al-Maqtqri, Qais Ali; Li, Li; Zhao, Wei

doi:10.1007/s13197-022-05512-2

J Food Sci Technol

2022

DOI: 10.1007/s13197-022-05512-2

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Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran

Mohamed Ghamry

Ahmed Fathy Ghazal

Qais Ali Al-Maqtqri

et al.

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2024

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Cited by 3 publications

References 32 publications

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Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

Al‐Maqtari,

Othman,

Mohammed

et al. 2024

Food Science & Nutrition

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Artemisia abyssinica and Artemisia arborescens are unique plants that show significant bioactive properties and are used for the treatment of a variety of diseases. This study assessed the nutritional values, functional properties, chemical composition, and bioactive attributes of these plants as functional nutritional supplements. Compared to A. arborescens, A. abyssinica had higher fat (4.76%), fiber (16.07%), total carbohydrates (55.87%), and energy (302.15 kcal/100 g DW), along with superior functional properties, including higher water and oil absorption capacities (638.81% and 425.85%, respectively) and foaming capacity and stability (25.67% and 58.48%). The investigation of volatile compounds found that A. abyssinica had higher amounts of hotrienol (4.53%), yomogi alcohol (3.92%), caryophyllene (3.67%), and carvotanacetone (3.64%), which possess anti‐inflammatory, antimicrobial, and antioxidant properties. Artemisia abyssinica contributed over 30% of the recommended dietary intake (RDI) of amino acids. It displayed superior levels of sodium (31.46 mg/100 g DW) and calcium (238.07 mg/100 g DW). It also exhibited higher levels of organic acids, particularly malic acid, butyric acid, and succinic acid, compared to A. arborescens. Fatty acid analysis revealed palmitic and linoleic acids as primary components in both plants, with A. abyssinica having a higher palmitic acid content. Artemisia abyssinica also had higher vitamin C and thiamine levels. Although A. arborescens showed the highest total phenolic content (TPC), antioxidant activity, and capacity, A. abyssinica demonstrated acceptable efficiency in TPC and antioxidant content. These findings highlight the potential of both Artemisia species, particularly A. abyssinica, as valuable sources of nutrients and bioactive compounds for various applications.

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Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

Al‐Maqtari,

Othman,

Mohammed

et al. 2024

Food Science & Nutrition

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Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules

Al‐Maqtari

Alkawry

Odjo

et al. 2023

Progress in Organic Coatings

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Optimization of Solid-Phase Lactobacillus Fermentation Conditions to Increase γ-Aminobutyric Acid (GABA) Content in Selected Substrates

Kwon¹,

Choi²,

Kim³

et al. 2022

Fermentation

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The purpose of this study was to optimize conditions of solid-phase fermentation of lactic acid bacteria to enhance GABA contents in grains. Optimal solid-phase fermentation conditions that could enhance the GABA content after fermenting Oryza sativa (brown rice) were investigated by changing the Lactobacillus strain, fermentation temperature, fermentation time, and inoculated bacteria number. Avena sativa, Cicer arietinum, and red and brown Lens culinaris were then fermented using the optimal solid-phase fermentation conditions to measure changes in GABA content and antioxidant activity. As a result of the experiment, the optimal solid-phase fermentation conditions to enhance the GABA contents in grains were: fermentation time, 48 h; amounts of bacteria, inoculating 5% of 1 × 107 CFU/mL of lactic acid bacteria; and fermentation temperature, 36 °C. When fermented under this condition, the GABA content increased from 4.64 mg/g to 6.93 mg/g (49.0%) compared to unfermented raw material. The results of the DPPH and ABTS radical scavenging activity assays confirmed that both the GABA content and radical scavenging activity were increased after fermentation. Such solid fermentation conditions developed in this study can be used to support the development of health functional food materials with enhanced GABA content and antioxidant activity.

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Impact of a novel probiotic Lactobacillus strain isolated from the bee gut on GABA content, antioxidant activity, and potential cytotoxic activity against HT-29 cell line of rice bran

Cited by 3 publications

References 32 publications

Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules

Optimization of Solid-Phase Lactobacillus Fermentation Conditions to Increase γ-Aminobutyric Acid (GABA) Content in Selected Substrates

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