Isolation of Lead Resistant Bacteria from Spent Mushroom Compost and Their Impact on Growth and Biochemical Parameters of Safflower

Shahin, Shokooh; Mohammadi-Sichani, Maryam; Rezayatmand, Zahra

doi:10.1007/s00284-022-03153-4

Curr Microbiol

2023

DOI: 10.1007/s00284-022-03153-4

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Isolation of Lead Resistant Bacteria from Spent Mushroom Compost and Their Impact on Growth and Biochemical Parameters of Safflower

Shokooh Shahin

Maryam Mohammadi-Sichani

Zahra Rezayatmand

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2024

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Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid‐lowering activity

Bai,

Fang,

Jiang

et al. 2024

J Sci Food Agric

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BACKGROUNDGinkgo biloba seeds (GBS) are rich in flavonoids, proteins and reducing sugar, and have been consumed as food and medicinal nuts for thousands of years. However, the presence of ginkgotoxins and their poor palatability limit people's consumption of them.RESULTSThis study used solid‐state fermentation with Bacillus subtilis natto and Lactobacillus plantarum to enhance the safety and benefits of GBS. Optimized fermentation conditions increased the content of beneficial components like total flavonoids, soluble protein and reducing sugar while eliminating unpleasant odors (isoamyl aldehyde and hexanal) and reducing the toxin 4′‐O‐methylpyridoxine by 91.17%. Fermentation of GBS powder can significantly enhance its anti‐inflammatory and antioxidant activities in vitro (P < 0.001). Furthermore, it exhibits a dose‐dependent effect within a certain concentration range. Mixed fermentation (FBnLp) was evaluated for its effects on obesity and metabolic syndrome in mice fed a high‐fat diet. FBnLp significantly reduced body and liver weight gain, prevented dyslipidemia and decreased inflammatory and oxidative stress compared to unfermented GBS. Histological analysis showed that FBnLp improved liver health by reducing fat accumulation and preventing non‐alcoholic fatty liver disease. Meanwhile, it was found that feeding FBnLp increased the expression of CPT‐1α, which regulates energy expenditure and fat breakdown, and downregulated the expression of SREBP‐1c, FAS and ACC, which regulate fat synthesis.CONCLUSIONThis research provides new insights and technological support for the application and development of FBnLp as a functional product, addressing key issues in its use and industry growth. © 2024 Society of Chemical Industry.

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Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid‐lowering activity

Bai,

Fang,

Jiang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

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Isolation of Lead Resistant Bacteria from Spent Mushroom Compost and Their Impact on Growth and Biochemical Parameters of Safflower

Cited by 1 publication

References 33 publications

Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid‐lowering activity

Sequential fermentation of Ginkgo biloba seeds by Bacillus subtilis natto and Lactobacillus plantarum enhanced nutrition, flavor and lipid‐lowering activity

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