The potential of lactic acid bacteria in fermented herbs-derived food products

Shi, Haisu; Zhao, Yulian; Wang, Weiming; Zhou, Yan; Liang, Yuqing; Wu, Rina; Wu, Junrui

doi:10.1016/j.fbio.2024.104714

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104714

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The potential of lactic acid bacteria in fermented herbs-derived food products

Haisu Shi,

Yulian Zhao,

Weiming Wang

et al.

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2024

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Cited by 3 publications

References 117 publications

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Preparation and characterization of gelatin/Kappa-carrageenan halochromic films containing curcumin for active and smart food packaging

Rezaei,

Sadeghi,

Assadpour

et al. 2024

Food Bioscience

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Preparation and characterization of gelatin/Kappa-carrageenan halochromic films containing curcumin for active and smart food packaging

Rezaei,

Sadeghi,

Assadpour

et al. 2024

Food Bioscience

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Untargeted Metabolomics Analysis of Lactic Acid Bacteria Fermented Acanthopanax senticosus with Regard to Regulated Gut Microbiota in Mice

Su,

Fu,

Zhuang

2024

Molecules

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Previous studies have shown that Acanthopanax senticosus (AS) has a beneficial preventive and therapeutic effect on colitis. The fermentation of lactic acid bacteria (LAB) can alter the efficacy of AS by modifying or producing new compounds with potential bioactive properties. However, the specific components and mechanisms that enhance the efficacy are still unclear. In the present experiment, untargeted metabolomics was used to analyze the changes in active components before and after LAB fermentation of AS. The aim was to explain the mechanism of AS fermentation in treating colitis using a colitis model in mice. The results indicated that the fermentation of LAB could enhance the levels of total flavonoids and total polyphenols in FAS. Additionally, the beneficial components such as Delphinidin chloride, Diosmetin, Psoralidin, and Catechol significantly increased (p < 0.05). The colitis treatment experiment demonstrated that fermented AS could alleviate symptoms and improve the morphology of colitis in mice by enhancing antioxidant enzymes like CAT, T-SOD, and T-AOC. It also regulated the composition and abundance of intestinal flora species, such as Lactobacillus and Pseudogracilibacillus. The effectiveness of fermented AS was significantly superior to that of unfermented AS (p < 0.05). In conclusion, this study contributes to the application of lactic acid bacteria in AS fermentation and reveals the mechanism of fermentation AS for colitis.

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Protective Effects of Cereal-Based Fermented Beverages Against 5-Fluorouracil-Induced Intestinal Damage in Mice

Qin,

Fu,

Sun

et al. 2024

Nutrients

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Background: 5-Fluorouracil (5-FU) is a common chemotherapeutic medication used to treat cancer. However, the intestinal tract may sustain oxidative damage as a result. Objectives: The purpose of this study was to clarify the underlying molecular mechanisms and examine the preventive benefits of cereal-based fermented drinks (CFBs) against intestinal injury in mice caused by 5-FU. Methods: The mice were injected intraperitoneally with 5-FU to induce intestinal mucosal and treated with CFB. The factors for intestinal barrier integrity, oxidative stress and inflammation were measured. Results: The findings demonstrated that CFBs had high levels of polyphenol, flavonoids, and peptides and had in vitro high free radical scavenging capacity. Furthermore, CFBs effectively ameliorated 5-FU-induced intestinal epithelium damage, characterized by increasing intestinal tight junctions and reducing apoptosis in intestinal cells. These protective effects may attribute to the increased activity of antioxidant-related enzymes (SOD, CAT, and GSH) as well as decreased amounts of inflammatory and oxidative damage markers (IL-1β, TNF-α, and MDA) in the intestinal tract. Conclusions: Overall, these results show that CFBs can mitigate intestinal damage caused by 5-FU by reducing oxidative stress, suggesting the potential utility of CFBs for therapeutic treatment against intestinal mucositis.

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The potential of lactic acid bacteria in fermented herbs-derived food products

Cited by 3 publications

References 117 publications

Preparation and characterization of gelatin/Kappa-carrageenan halochromic films containing curcumin for active and smart food packaging

Preparation and characterization of gelatin/Kappa-carrageenan halochromic films containing curcumin for active and smart food packaging

Untargeted Metabolomics Analysis of Lactic Acid Bacteria Fermented Acanthopanax senticosus with Regard to Regulated Gut Microbiota in Mice

Protective Effects of Cereal-Based Fermented Beverages Against 5-Fluorouracil-Induced Intestinal Damage in Mice

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