Kinetic profile and anti-diabetic potential of fermented Punica granatum juice using Lactobacillus casei

Mustafa, Siti Marhaida; Chua, Lee Suan; El‐Enshasy, Hesham Ali; Majid, Fadzilah Adibah Abdul; Hanapi, Siti Zulaiha

doi:10.1016/j.procbio.2020.01.014

Cited by 19 publications

(11 citation statements)

References 51 publications

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“…A period of approximately 2 h was also observed by Mis Solval et al [ 29 ], when studying the growth kinetics of Lactobacillus plantarum NRRLB-4496, Lactobacillus acidophilus NRRLB-4495 and Lactobacillus reuteri B-1417 in a medium containing hydrolyzed egg white. Mustafa et al [ 30 ] observed a short phase of adaptation of Lactobacillus casei in the fermentation of pomegranate ( Punica granatum ) juice. The growth curves of L. salivarius fermented at temperatures of 35 and 45 °C showed a short adaptation period (<2 h), which demonstrates a better adaptation of the microorganism to the filmogenic solutions under these fermentation conditions.…”

Section: Resultsmentioning

confidence: 99%

Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models

Monteiro

Silva

Gomes

et al. 2020

Foods

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It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius (Lactobacillus salivarius) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0–3.0%) and inulin concentrations (4.0–6.0%) and fermented under the effect of different temperatures (25–45 °C). A full 23 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).

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Section: Resultsmentioning

confidence: 99%

Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models

Monteiro

Silva

Gomes

et al. 2020

Foods

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“…Plant-based fermented foods consisting of soya flour, alfalfa meal and barley sprouts and inoculated with LAB suggest the significant influence of gut microbiota on T2D with decreased glucose levels and more active beta cells in rat models (Cabello-Olmo et al, 2019) NRRL-B-1922 (formerly Lactobacillus casei) showed anti-diabetic properties. Quercetin-3-glucoside was produced after fermentation with a dipeptidyl peptidase-4 (DPP-4) inhibition rate of 80% showing the high antidiabetic potential of the fermented product (Mustafa et al, 2020). Fermented milk product like yoghurt has been studied for various health benefits, among which there is T2D.…”

Section: Fermented Foods Against Diabetesmentioning

confidence: 99%

“…Fruit juice of Punica granatum fermented with Lacticaseibacillus casei NRRL‐B‐1922 (formerly Lactobacillus casei ) showed anti‐diabetic properties. Quercetin‐3‐glucoside was produced after fermentation with a dipeptidyl peptidase‐4 (DPP‐4) inhibition rate of 80% showing the high anti‐diabetic potential of the fermented product (Mustafa et al, 2020).…”

Section: Fermented Foods Against Diabetesmentioning

confidence: 99%

Preventive and therapeutic aspects of fermented foods

Baruah

Ray

Halami

2022

Journal of Applied Microbiology

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In recent times, the status of some fermented foods which are considered as functional foods that confer health benefits in certain disease conditions has grown rapidly. The health benefits of fermented foods are due to the presence of probiotic microbes and the bioactive compounds formed during fermentation. Microbes involved and metabolites produced by them are highly species specific and contribute to the authenticity of the fermented foods. Several studies pertaining to the effect of fermented foods on various disease conditions have been conducted in recent years using both animal models and clinical trials on humans. This review focuses on the impact of fermented foods on conditions such as diabetes, cardiovascular disease, obesity, gastrointestinal disorder, cancer and neurodegenerative disorders.

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“…Moreover, the possible antidiabetic mechanism of action could be attributable to the dipeptidyl peptidase-4 (DPP-4) inhibition (with a rate of 80%). Indeed, DPP4 is a well-known target of many antidiabetic agents [104].…”

Section: Antidiabetic Activitymentioning

confidence: 99%

Pomegranate: Nutraceutical with Promising Benefits on Human Health

et al. 2020

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Pomegranate is an old plant made up by flowers, roots, fruits and leaves, native to Central Asia and principally cultivated in the Mediterranean and California (although now widespread almost all over the globe). The current use of this precious plant regards not only the exteriority of the fruit (employed also for ornamental purpose) but especially the nutritional and, still potential, health benefits that come out from the various parts composing this one (carpellary membranes, arils, seeds and bark). Indeed, the phytochemical composition of the fruit abounds in compounds (flavonoids, ellagitannins, proanthocyanidins, mineral salts, vitamins, lipids, organic acids) presenting a significant biological and nutraceutical value. For these reasons, pomegranate interest is increased over the years as the object of study for many research groups, particularly in the pharmaceutical sector. Specifically, in-depth studies of its biological and functional properties and the research of new formulations could be applied to a wide spectrum of diseases including neoplastic, cardiovascular, viral, inflammatory, metabolic, microbial, intestinal, reproductive and skin diseases. In this review, considering the increasing scientific and commercial interest of nutraceuticals, we reported an update of the investigations concerning the health-promoting properties of pomegranate and its bioactive compounds against principal human pathologies.

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Kinetic profile and anti-diabetic potential of fermented Punica granatum juice using Lactobacillus casei

Cited by 19 publications

References 51 publications

Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models

Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus salivarius Using Predictive Mathematical Models

Preventive and therapeutic aspects of fermented foods

Pomegranate: Nutraceutical with Promising Benefits on Human Health

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