In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

Yamamoto, Miki; Handa, Natsumi; Nakamura, Ayaka; Takahashi, Hiroki; Kuda, Takashi

doi:10.1016/j.crfs.2022.06.003

Cited by 12 publications

(8 citation statements)

References 45 publications

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“…On the other hand, Yamamoto et al. (2022) determined lower TPC in fermented peanut milk than in peanut milk; this may also explain why PNP addition provided lower TPC values to OY samples than its potential. After the in vitro digestion process, an enormous number of phenolic compounds was released into the medium.…”

Section: Resultsmentioning

confidence: 98%

“…Fujita et al (2017) reported that during the fermentation process, more soluble phenolic compounds may be released because microorganisms might produce more enzymes that are responsible for the depolymerization of higher molecular weight phenolic-polymerized compounds. On the other hand, Yamamoto et al (2022) determined lower TPC in fermented peanut milk than in peanut milk; this may also explain why PNP addition provided lower TPC values to OY samples than its potential. After the in vitro digestion process, an enormous number of phenolic compounds was released into the medium.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 95%

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Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.Practical ApplicationPlant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.

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Section: Resultsmentioning

confidence: 98%

Section: Total Phenolic Content (Tpc)mentioning

confidence: 95%

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Demir,

Aydemir,

Özel

et al. 2023

Journal of Food Science

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“…Himuka-SU2 was more resistant to KM, SM and GM than the type strain (Table 1). Himuka-SU2 ferments chickpea and peanut milk well, increasing their anti-oxidant, anti-glycation and bile acid-lowering capacities (Handa et al 2022;Yamamoto et al 2022).…”

Section: Amr Of L Lactis Strains In the Disc Methodsmentioning

confidence: 99%

“…Furthermore, many L. lactis strains from the coastal environments could ferment soymilk, whereas the L. lactis type strain could not (Kawahara et al 2015). Superoxide anion radical scavenging, antiglycation and bile acid-lowering capacities were induced in soymilk, chickpea milk and peanut milk by fermentation with coast L. lactis strains (Handa et al 2022;Yamamoto et al 2022). These findings suggest that stress factors, including salinity, alkalinity, dryness and sunlight in coastal environments, may play a role in the acquisition or expression of various phenotypic traits, including salinity tolerance.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments

Fujii

Kuda

Nakamura

et al. 2023

Int J of Dairy Tech

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To ensure the safety of dairy products, a comparison was made between coastal‐derived Lactococcus lactis strains and the type strain regarding antimicrobial resistance (AMR) and their genes. The test discs revealed that the AMR of 31 strains against streptomycin, gentamicin and kanamycin was higher than that of the type strain. The clear zone ratio of the type strain to that of Himuka‐SU2 was 3.0–3.5. However, both strains exhibited identical AMR genes. Pre‐incubation in broth containing 3.4% (w/v) NaCl increased the AMR of the type strain compared to the Himuka‐SU2 strain. These results are significant for the development of starters for fermented milk.

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Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions

Takamiya¹,

Takahashi²,

Nakamura³

et al. 2023

Biocatalysis and Agricultural Biotechnology

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In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

Cited by 12 publications

References 45 publications

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Application of plant‐based proteins for fortification of oat yogurt storage stability and bioactivity

Comparison of antimicrobial resistance between the type strain of Lactococcus lactis and isolates from coastal environments

Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions

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