The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Saud, Shah; Xiaojuan, Tang; Fahad, Shah

doi:10.1016/j.fochx.2024.101209

Cited by 16 publications

(3 citation statements)

References 119 publications

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“…Probiotic fermented fruits, vegetables, and dairy products exist in large quantities on the market [ 27 , 28 ]. Fermented products not only have the original taste and nutrients, but also produce the unique flavour and nutrients of fermentation [ 29 , 30 ]. So, it is important to screen probiotics with good fermentation properties.…”

Section: Introductionmentioning

confidence: 99%

Postbiotic of Pediococcus acidilactici GQ01, a Novel Probiotic Strain Isolated from Natural Fermented Wolfberry, Attenuates Hyperuricaemia in Mice through Modulating Uric Acid Metabolism and Gut Microbiota

Ren,

Wang,

Liu

et al. 2024

Foods

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Hyperuricaemia (HUA) is a disorder of purine metabolism, which manifests itself as an increase in uric acid production and a decrease in uric acid excretion, as well as a change in the structure of the intestinal microbiota. Most of the drugs currently used to treat HUA have significant side effects, and it is essential to find a treatment for HUA that is free of side effects. In this study, a novel strain, Pediococcus acidilactici GQ01, was screened from natural fermented wolfberry. The effects of both live bacteria GQ01 and its heat-killed G1PB postbiotic on HUA were investigated. The results showed that both probiotic GQ01 and G1PB postbiotics could effectively decrease blood uric acid, creatinine, and urea nitrogen levels in the HUA mice model. P. acidilactici GQ01 was more effective in inhibiting ADA activity, while G1PB postbiotics was more effective in inhibiting XOD activity. Meanwhile, GQ01 and G1PB were able to ameliorate liver and kidney tissue injury, upregulate the expression of ABCG2 in kidney and XOD gene in liver, downregulate the protein expression of URAT1 and GLUT9 in kidney, and therefore reduce the value of blood uric acid by decreasing the uric acid reabsorption and increasing the excretion of uric acid. Additionally, both probiotics and postbiotics could regulate the intestinal microbiota structure of HUA mice, so as to bring the dysfunctional intestinal composition back to normal. Furthermore, P. acidilactici GQ01 and G1PB postbiotics can increase the levels of acetic acid, propionic acid, and butyric acid in the intestinal tract, improve the intestinal function, and maintain the healthy homeostatic state of the intestinal tract. In summary, P. acidilactici GQ01 and its G1PB postbiotics may be developed as functional food or drug materials capable of treating HUA.

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Section: Introductionmentioning

confidence: 99%

Postbiotic of Pediococcus acidilactici GQ01, a Novel Probiotic Strain Isolated from Natural Fermented Wolfberry, Attenuates Hyperuricaemia in Mice through Modulating Uric Acid Metabolism and Gut Microbiota

Ren,

Wang,

Liu

et al. 2024

Foods

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“…These include antioxidant, anti-inflammatory, and anticancer activities, as well as cardiovascular and neuroprotective effects. Research has shown that microbial fermentation can produce a variety of novel bioactive compounds, such as aromatic components, flavonoids, phenolic acids, lactic acid, ethyl esters, and tetramethylpyrazine, among other metabolites [7,8]. These newly synthesized bioactive substances have been found to possess enhanced biological activities, particularly in compounds like nobiletin and hesperidin [8].…”

Section: Introductionmentioning

confidence: 99%

“…Research has shown that microbial fermentation can produce a variety of novel bioactive compounds, such as aromatic components, flavonoids, phenolic acids, lactic acid, ethyl esters, and tetramethylpyrazine, among other metabolites [7,8]. These newly synthesized bioactive substances have been found to possess enhanced biological activities, particularly in compounds like nobiletin and hesperidin [8]. Nobiletin, also known as nobiletine, tangeretin, and 5,6,7,8,3 ,4 -hexamethoxyflavone, is a polymethoxyflavonoid compound primarily derived from the dried young or immature fruit of citrus plants and their cultivated varieties.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

Zou,

Ouyang,

Xie

et al. 2024

Fermentation

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This research investigates how different fermentation techniques using non-Saccharomyces yeast (Candida ethanolica Ce, Hanseniaspora guilliermondii Hg, Hanseniaspora thailandica Ht) and Saccharomyces cerevisiae (Sc) affect the synthesis of hesperidin, nobiletin, and other flavonoid and aromatic substances, which play a vital role in improving the overall quality of fruit wines due to their various biological properties. The combination of Sc:(Ce.Ht)-1:100 (Ce 0.5 × 107 CFU/mL, Ht 0.5 × 107 CFU/mL, Sc 1 × 105 CFU/mL) yielded the highest hesperidin content at 4.12 ± 0.08 mg/L, followed by the Sc:(Ce.Hg)-1:1 (Ce 0.5 × 107 CFU/mL, Hg 0.5 × 107 CFU/mL, Sc 1 × 107 CFU/mL) combination at 4.08 ± 0.06 mg/L. The highest nobiletin content was achieved by the (Hg.Ht)-10-Sc (Hg 0.5 × 107 CFU/mL, Ht 0.5 × 107 CFU/mL, Sc 1 × 107 CFU/mL) combination, reaching 1.04 ± 0.05 mg/L, which was significantly higher than other multi-strain combinations. Additionally, the hesperidin content produced by the (Hg.Ht)-10-Sc combination was relatively high at 4.04 ± 0.02 mg/L, demonstrating a richness and complexity of aroma superior to that of fermentation with commercial yeast strains alone. The findings suggest that the (Hg.Ht)-10-Sc combination is the most effective multi-strain combination for increasing the levels of nobiletin and hesperidin in citrus wine, thereby enhancing the overall quality of the wine. These experimental results offer a promising approach for enhancing the quality of citrus wines and other fruit wines.

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The impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide on the functional properties of fermented orange juice

Abouloifa,

Gaamouche,

Ghabbour

et al. 2024

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The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Cited by 16 publications

References 119 publications

Postbiotic of Pediococcus acidilactici GQ01, a Novel Probiotic Strain Isolated from Natural Fermented Wolfberry, Attenuates Hyperuricaemia in Mice through Modulating Uric Acid Metabolism and Gut Microbiota

Postbiotic of Pediococcus acidilactici GQ01, a Novel Probiotic Strain Isolated from Natural Fermented Wolfberry, Attenuates Hyperuricaemia in Mice through Modulating Uric Acid Metabolism and Gut Microbiota

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

The impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide on the functional properties of fermented orange juice

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