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Antioxidants and Bioactive Compounds in Fermented Foods

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (31 December 2021) | Viewed by 47324

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Prof. Dr. Jae-Hyung Mah

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Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
Interests: fermented foods; fermentation; food safety; foodborne pathogenic bacteria; spore-forming bacteria; biogenic amines; ethyl carbamate; starter culture; antimicrobial compounds
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Dear Colleagues,

Fermentation is one of the oldest techniques used in food processing and preservation. A variety of fermented foods have been developed, produced, and consumed worldwide for thousands of years to provide nutrients for human needs without being affected by seasonal availability or the environment. Fermented foods commonly consumed in Western countries include cheese, yogurt, fermented sausage, sauerkraut, bread, beer, and wine, whereas kimchi, pickles, fermented fish sauces, fermented soybean foods, and traditional alcoholic beverages are representative fermented foods eaten in Eastern countries. Over the past few decades, it has been proven that a variety of fermented foods and their bioactive compounds have health-promoting effects such as anti-obesity, anti-diabetic, anti-dyslipidemic, anti-atherogenic, anti-inflammatory effects, etc. Consequently, fermented foods are gaining popularity around the world, and the production, consumption, exports, and imports of fermented foods continue to increase year after year.

In fermented foods, carbohydrates, proteins, lipids, and aromatic polymers present in natural materials are bioconverted to bioactive compounds of particular interest, such as phenolic compounds, γ-aminobutyric acid, γ-polyglutamic acid, conjugated linoleic acid, etc., throughout the fermentation process. It has also been reported that while different bioactive compounds may share the same physiological functionality, a single bioactive compound may have multiple activities. Moreover, bioconversion using microbial enzymes has been applied to enhance the activity of bioactive compounds by increasing production and/or changing structural conformation. Research has shown that bioactive compounds produced through fermentation or bioconversion have functional properties, such as antioxidative activity, tyrosinase inhibitory activity, elastase inhibitory activity, and α-glucosidase inhibitory activity, and have an effect in the prevention and treatment of several diseases such as obesity, diabetes, dyslipidemia, atherosclerosis, hypertension, inflammation, neurodegeneration, and hyperpigmentation. Due to such health-promoting functions, a variety of fermented foods have become of interest as potential sources of bioactive compounds. Thus, intensive research has been conducted to increase the production of bioactive compounds that are bioconverted or newly acquired and enhance the activity of these compounds via the fermentation and bioconversion of natural materials. Such research includes: identification of novel antioxidants and bioactive compounds in a variety of fermented foods and their physiological activities; optimization of fermentation and bioconversion conditions to maximize the production and physiological activities of antioxidants and bioactive compounds; validation of practical effects of antioxidants and bioactive compounds via in vivo and clinical tests; and application of antioxidants and bioactive compounds to various industries such as medicine, cosmetics, and food industries, along with other related studies. This Special Issue will focus on new information from research on the subject above. Please submit your latest research results or review articles on antioxidants and bioactive compounds in fermented foods to be published in this Special Issue.

Dr. Jae-Hyung Mah
Guest Editor

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Keywords

Fermented foods
Fermentation
Bioconversion
Antioxidants
Bioactive compounds
Phenolic compounds
γ-aminobutyric acid
γ-polyglutamic acid
Conjugated linoleic acid
Physiological activity
Antioxidative activity
Tyrosinase inhibitory activity
Elastase inhibitory activity
α-glucosidase inhibitory activity
Neurodegeneration
Hypertension
Diabetes
Obesity
Dyslipidemia
Inflammation
Atherosclerosis
Hyperpigmentation

Published Papers (14 papers)

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Research

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16 pages, 3597 KiB

Open AccessArticle

Enhancement of the Colorectal Chemopreventive and Immunization Potential of Northern Thai Purple Rice Anthocyanin Using the Biotransformation by β-Glucosidase-Producing Lactobacillus

by Sasithorn Sirilun, Chaiyavat Chaiyasut, Thanawat Pattananandecha, Sutasinee Apichai, Jakkapan Sirithunyalug, Busaban Sirithunyalug and Chalermpong Saenjum

Antioxidants 2022, 11(2), 305; https://doi.org/10.3390/antiox11020305 - 02 Feb 2022

Cited by 6 | Viewed by 2104

Abstract

This study aimed to study the biotransformation of indigenous northern Thai purple rice using β-glucosidase-producing Lactobacillus (BGPL) to increase the content of bioactive anthocyanin for colorectal chemoprevention and immunization. BGPL, namely, Lactobacillus FR 332, was first isolated from Thai fermented foods. Indigenous northern Thai purple rice, namely, Khao’ Gam Leum-Phua (KGLP), was selected to study bioactive anthocyanin using biotransformation by L. plantarum FR332 according to the highest amounts of cyanidin-3-glucoside. The determination of anthocyanin quantities revealed that the highest cyanidin was detected after 12 h of biotransformation, corresponding to the highest β-glucosidase activity of L. plantarum FR332 and a decrease in cyanidin-3-glucoside. The anthocyanin extract, after 12 h of biotransformation, exhibited the most potent in vitro antioxidative activity. Additionally, it showed potent anti-inflammatory activity by inhibiting cyclooxygenase-2 (COX-2), nitric oxide, and inducible nitric oxide synthase (iNOS) production in interferon-γ-stimulated colon adenocarcinoma (HT-29) cells without exerting cytotoxicity. Moreover, it also showed a potent inhibitory effect on proinflammatory cytokine interleukin-6 (IL-6) secretion and an induction effect on anti-inflammatory cytokine IL-10 secretion. These documents highlight the potential to be used of the anthocyanin extract after 12 h of biotransformation by L. plantarum FR332 as a natural active pharmaceutical ingredient (NAPI) for colorectal chemoprevention and immunization. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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15 pages, 1142 KiB

Open AccessArticle

Fermented Biomass of Arthrospira platensis as a Potential Food Ingredient

by Polona Jamnik, Nik Mahnič, Aleksandra Mrak, Lea Pogačnik, Barbara Jeršek, Alberto Niccolai, Jasmina Masten Rutar, Nives Ogrinc, Larisa Dušak, Blaž Ferjančič, Mojca Korošec, Ana Cerar, Borut Lazar, Urša Lovše, Tjaša Pungert, Primož Fabjan and Nataša Poklar Ulrih

Antioxidants 2022, 11(2), 216; https://doi.org/10.3390/antiox11020216 - 23 Jan 2022

Cited by 7 | Viewed by 3856

Abstract

Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were analysed by means of pH, lactic acid bacteria (LAB) count, lactic acid concentration, microbiological safety, and nutritional composition. Additionally, water and ethanol extracts were prepared on which total phenolic content, DPPH radical scavenging activity, and cellular antioxidant activity were determined. The maximum increase in LAB count and lactic acid concentration and drop in pH was observed in the first 24 h of fermentation. Total phenolic content and DPPH radical scavinging activity of ethanol extracts increased after fermentation compared with NFB. Ethanol extracts of FB have been shown as a potential source of antioxidants, which efficiently lowered oxidation level in the cells of yeast Saccharomyces cerevisiae, as well as the oxidative damage of lipids. Additionally, the level of non-protein nitrogen increased, indicating higher protein bioavailability, and fat content decreased in comparison with NFB. No presence of pathogenic bacteria and low pH indicate enhancement of FB microbiological stability. Therefore, inclusion of fermented A. platensis into food products could lead to added-value foods based on microalgae. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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17 pages, 2896 KiB

Open AccessArticle

Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages

by Dan-Dan Zhou, Adila Saimaiti, Min Luo, Si-Yu Huang, Ruo-Gu Xiong, Ao Shang, Ren-You Gan and Hua-Bin Li

Antioxidants 2022, 11(1), 155; https://doi.org/10.3390/antiox11010155 - 14 Jan 2022

Cited by 33 | Viewed by 5027

Abstract

Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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12 pages, 2306 KiB

Open AccessArticle

Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented with Lactococcus lactis KC24

by Yerim Chung, Ji-Young Park, Ji-Eun Lee, Kee-Tae Kim and Hyun-Dong Paik

Antioxidants 2021, 10(10), 1614; https://doi.org/10.3390/antiox10101614 - 13 Oct 2021

Cited by 9 | Viewed by 2375

Abstract

Panax ginseng Meyer is used as a medicinal plant. The aim of this study was to ferment hydroponic ginseng with Lactococcus lactis KC24 and confirm its antioxidant activity and inhibitory effect on nitric oxide (NO) production. Flavonoid and phenol contents in fermented ginseng extracts were measured. Antioxidant activity was measured by DPPH, ABTS, reducing power, FRAP and β-carotene assays. Additionally, inhibitory effects on NO production and toxicity of the fermented extract were determined using RAW 264.7 cells. Phenol and flavonoid contents increased as the fermentation time increased, and the contents were higher in hydroponic ginseng than in soil-cultivated ginseng. The DPPH assay revealed that the antioxidant activity of the 24 h fermented extract significantly increased from 32.57% to 41% (p < 0.05). The increase in antioxidant activity may be affected by an increase in phenol and flavonoid contents. At 1 mg/mL solid content, the 24 h fermented hydroponic ginseng extract inhibited NO production from 9.87 ± 0.06 μM to 1.62 ± 0.26 μM. In conclusion, the increase in antioxidant activity affects the inhibition of NO production, suggesting that fermented hydroponic ginseng may be used in the industries of functional food and pharmaceutical industry as a functional material with anti-inflammatory effects. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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15 pages, 1588 KiB

Open AccessArticle

Insight into the Antioxidant Effect of Fermented and Non-Fermented Spirulina Water and Ethanol Extracts at the Proteome Level Using a Yeast Cell Model

by Jasmina Masten Rutar, Berta Cillero-Pastor, Ronny Mohren, Nataša Poklar Ulrih, Nives Ogrinc and Polona Jamnik

Antioxidants 2021, 10(9), 1366; https://doi.org/10.3390/antiox10091366 - 27 Aug 2021

Cited by 6 | Viewed by 2392

Abstract

Spirulina is rich in various antioxidants and nutraceuticals and it has proven to be effective in the treatment of various pathological conditions. This study explores the antioxidant effect of fermented and non-fermented Spirulina extracts on the proteome level using the yeast Saccharomyces cerevisiae as a model organism. Yeast cells were treated with fermented Spirulina water extract (SV), non-fermented Spirulina water extract (NFV), fermented Spirulina ethanol extract (SE), and non-fermented Spirulina ethanol extract (NFE). Cell lysates were prepared, and label-free quantitative proteome analysis was performed. In SV, when compared to NFV samples, the levels of most differentially expressed proteins were upregulated. Alternatively, SE compared to NFE samples showed a significant downregulation for the majority of the analyzed proteins involved in different cellular processes. Additionally, a higher downregulation of stress response related proteins was observed in SE compared to NFE samples, while their abundance in SV samples increased compared to NFV. This study provided a global view, on a proteome level, of how cells cope with exogenous antioxidants and remodel their cellular processes to maintain metabolic and redox balance. Furthermore, it combined for the first time the analysis of different extract effect, including the contribution of lactic acid fermentation to the cell activity. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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16 pages, 4083 KiB

Open AccessArticle

5-Hydroxymaltol Derived from Beetroot Juice through Lactobacillus Fermentation Suppresses Inflammatory Effect and Oxidant Stress via Regulating NF-kB, MAPKs Pathway and NRF2/HO-1 Expression

by Su-Lim Kim, Hack Sun Choi, Yu-Chan Ko, Bong-Sik Yun and Dong-Sun Lee

Antioxidants 2021, 10(8), 1324; https://doi.org/10.3390/antiox10081324 - 23 Aug 2021

Cited by 15 | Viewed by 3054

Abstract

Inflammation is the first response of the immune system against bacterial pathogens. This study isolated and examined an antioxidant derived from Lactobacillus fermentation products using cultured media with 1% beet powder. The antioxidant activity of the beet culture media was significantly high. Antioxidant activity-guided purification and repeated sample isolation yielded an isolated compound, which was identified as 5-hydoxymaltol using nuclear magnetic resonance spectrometry. We examined the mechanism of its protective effect on lipopolysaccharide (LPS)-induced inflammation of macrophages. 5-Hydroxymaltol suppressed nitric oxide (NO) production in LPS-stimulated RAW 264.7 cells. It also suppressed tumor necrosis factor α (TNF-α), interleukin (IL)-1β, and inducible nitric oxide synthase (iNOS) in the messenger RNA and protein levels in LPS-treated RAW 264.7 cells. Moreover, it suppressed LPS-induced nuclear translocation of NF-κB (p65) and mitogen-activated protein kinase activation. Furthermore, 5-hydroxymaltol reduced LPS-induced reactive oxygen species (ROS) production as well as increased nuclear factor erythroid 2–related factor 2 and heme oxygenase 1 expression. Overall, this study found that 5-hydroxymaltol has anti-inflammatory activities in LPS-stimulated RAW 264.7 macrophage cells based on its inhibition of pro-inflammatory cytokine production depending on the nuclear factor κB signaling pathway, inhibition of LPS-induced reactive oxygen species production, inhibition of LPS-induced mitogen-activated protein kinase induction, and induction of the nuclear factor erythroid 2–related factor 2/heme oxygenase 1 signaling pathway. Our data showed that 5-hydroxymaltol may be an effective compound for treating inflammation-mediated diseases. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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21 pages, 3013 KiB

Open AccessArticle

Aronia melanocarpa Extract Fermented by Lactobacillus plantarum EJ2014 Modulates Immune Response in Mice

by Md. Sekendar Ali, Eon-Bee Lee, Seung-Jin Lee, Sam-Pin Lee, Naila Boby, Kyoungho Suk, Biruk Tesfaye Birhanu and Seung-Chun Park

Antioxidants 2021, 10(8), 1276; https://doi.org/10.3390/antiox10081276 - 11 Aug 2021

Cited by 7 | Viewed by 3188

Abstract

The present study aimed to assess the immunomodulatory effects of fermented Aronia melanocarpa extract (FAME) on RAW 264.7 cells and BALB/c mice. Aronia melanocarpa fruit was fermented with Lactobacillus plantarum EJ2014 by adding yeast extract and monosodium glutamate for 9 days at 30 °C to produce γ-aminobutyric acid (GABA). After fermentation, significant GABA production was noted, along with minerals, polyphenols, and flavonoids (p < 0.05). The polyphenol content was confirmed by liquid chromatography with tandem mass spectrometry (LC–MS/MS) analysis. RAW 264.7 cells were stimulated with lipopolysaccharide (LPS, 1 μg/mL) in the presence or absence of FAME, and proinflammatory cytokine contents were measured by qPCR. In the in vivo experiment, female BALB/c mice were administered 125, 250, and 500 mg/kg of FAME for 21 days. FAME treatment increased neutrophil migration and phagocytosis (p < 0.05). It also increased splenocyte proliferation, CD4⁺ and CD8⁺ T-cell expression, and lymphocyte proliferation. Furthermore, it increased IFN-γ, IL-2, and IL-4 cytokine levels in a dose-dependent manner (p < 0.05). However, it decreased TNF-α and IL-6 levels (p < 0.05). These results indicate that FAME fortified with GABA including bioactive compounds exerts anti-inflammatory effects by inhibiting proinflammatory cytokines in RAW 264.7 cells and modulates immune response in mice. Thus, FAME could be a potential therapeutic agent for inflammatory disorders. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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18 pages, 8645 KiB

Open AccessArticle

Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

by Aliyu Dantani Abdullahi, Pratthana Kodchasee, Kridsada Unban, Thanawat Pattananandecha, Chalermpong Saenjum, Apinun Kanpiengjai, Kalidas Shetty and Chartchai Khanongnuch

Antioxidants 2021, 10(7), 1144; https://doi.org/10.3390/antiox10071144 - 19 Jul 2021

Cited by 11 | Viewed by 3075

Abstract

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based process (NFP) and filamentous fungi-based process (FFP) had elevated levels of total polyphenols, total tannins, and condensed tannins compared to young and mature tea leaves. The antioxidant studies also showed better the half-maximal inhibitory concentration (IC₅₀) values for fermented leaves in both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity assays as well as improved ferric reducing antioxidant power (FRAP) compared to young and mature tea leaves. Extracts of NFP and FFP samples at concentrations of 50 and 100 ppm showed better protective effects against hydrogen peroxide (H₂O₂)-induced intracellular reactive oxygen species (ROS) production in HT-29 colorectal cells without exerting cytotoxicity. Additionally, lipopolysaccharide (LPS)-induced production of nitric oxide (a proinflammatory mediator as well as a reactive nitrogen species) was also inhibited by these fermented Miang extracts with an IC₅₀ values of 17.15 μg/mL (NFP), 20.17 μg/mL (FFP), 33.96 μg/mL (young tea leaves), and 31.33 μg/mL (mature tea leaves). Therefore, both NFP-Miang and FFP-Miang showed the potential to be targeted as natural bioactive functional ingredients with preventive properties against free radical and inflammatory-mediated diseases. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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17 pages, 1293 KiB

Open AccessArticle

Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential

by Akanksha Tyagi, Umair Shabbir, Ramachandran Chelliah, Eric Banan-Mwine Daliri, Xiuqin Chen and Deog-Hwan Oh

Antioxidants 2021, 10(7), 1077; https://doi.org/10.3390/antiox10071077 - 05 Jul 2021

Cited by 24 | Viewed by 4007

Abstract

Oxidative stress has been postulated to play a role in several diseases, including cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression). Presently, natural plant-derived phytochemicals are an important tool in reducing metabolomic disorders or for avoiding the side effects of current medicinal therapies. Brown Rice (Oryza sativa L.) is an important part of Asian diets reported as a rich source of bioactive phytonutrients. In our present study, we have analyzed the effect of different lactic acid bacteria (LABs) fermentation on antioxidant properties and in the enhancement of bioactive constituents in Korean brown rice. Therefore, the antioxidant activities and phytochemical analysis were investigated for raw brown rice (BR) and different fermented brown rice (FBR). BR fermented with Limosilactobacillus reuteri, showed the highest antioxidant activities among all samples: DPPH (121.19 ± 1.0), ABTS (145.80 ± 0.99), and FRAP (171.89 ± 0.71) mg Trolox equiv./100 g, dry weight (DW). Total phenolic content (108.86 ± 0.63) mg GAE equiv./100 g, DW and total flavonoids content (86.79 ± 0.83) mg catechin equiv./100 g, DW was also observed highest in Limosilactobacillus reuteri FBR. Furthermore, phytochemical profiling using ultra-high-performance liquid tandem chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) and cell antioxidant assay (CAA) revealed L. reuteri FBR as a strong antioxidant with an abundance of bioactive compounds such as gamma-aminobutyric acid, coumarin, cinnamic acid, butanoic acid, ascorbic acid, nicotinic acid, and stearic acid. This study expanded current knowledge on the impact of fermentation leading to the enhancement of antioxidant capacity with an abundance of health-related bioactive compounds in BR. The results obtained may provide useful information on functional food production using fermented brown rice. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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12 pages, 1989 KiB

Open AccessArticle

Anti-Oxidant and Anti-Inflammatory Substance Generated Newly in Paeoniae Radix Alba Extract Fermented with Plant-Derived Lactobacillus brevis 174A

by Shrijana Shakya, Narandalai Danshiitsoodol, Sachiko Sugimoto, Masafumi Noda and Masanori Sugiyama

Antioxidants 2021, 10(7), 1071; https://doi.org/10.3390/antiox10071071 - 02 Jul 2021

Cited by 24 | Viewed by 3290

Abstract

Fermentation of medicinal herbs can be a significant technique to obtain bioactive compounds. Paeoniae Radix (PR) used in the present study is a well-known herbal medicine that exhibits anti-inflammatory and immunomodulatory activity. The aim of this study is to explore the possibility that a bioactive compound is newly generated in PR extract by fermentation with a plant-derived lactic acid bacteria Lactobacillus brevis 174A. We determined the anti-inflammatory activities in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The PR extract fermented with Lactobacillus brevis 174A markedly increased the total phenolic content, decreased intracellular ROS levels, inhibited the release of nitric oxide (NO). It also suppressed inflammatory cytokines IL-6, TNF-ɑ, while simultaneously downregulating the gene expressions of iNOS, IL-6, TNF-ɑ, and IL-1β compared to the unfermented PR extract. Furthermore, the bioactive compound newly generated from the fermentation was identified as pyrogallol. It inhibits the inflammatory responses in a dose-dependent manner suggesting that fermentation of the herbal extract used as a medium together with the plant-derived lactic acid bacterial strain may be a practical strategy to produce medicines and supplements for healthcare. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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14 pages, 261 KiB

Open AccessArticle

Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

by Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Costas G. Biliaderis and Panagiotis Kandylis

Antioxidants 2021, 10(6), 889; https://doi.org/10.3390/antiox10060889 - 01 Jun 2021

Cited by 4 | Viewed by 3054

Abstract

The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical characteristics, bioactive compounds, and volatile composition were studied. Sucrose, concentrated pomegranate juice, concentrated grape juice, and honey were used to increase the initial sugar content. The produced PABs contained ethanol in concentrations ranging from 7.9 to 10.0% v/v and glycerol from 4.8 to 6.1 g L⁻¹. A decrease in total phenolics content, free radical-scavenging activity, and total monomeric anthocyanin content was observed following fermentation. Total flavonoids content appeared to increase after fermentation only in the cases of concentrated pomegranate and grape juice addition. In general, 22 volatile compounds were identified in PABs (13 esters, 2 fatty acids, and 7 alcohols). Major compounds detected were 3-methyl-1-butanol, 2-methyl-1-butanol, 2-phenylethanol, and ethyl acetate. These findings demonstrate the production prospect of PABs with increased ethanol content, while elaborating on the importance of fermentation temperature and the differences between the selected types of added sugars on end-product composition. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

14 pages, 262 KiB

Open AccessArticle

Properties of Dry Hopped Dark Beers with High Xanthohumol Content

by Justyna Paszkot, Joanna Kawa-Rygielska and Mirosław Anioł

Antioxidants 2021, 10(5), 763; https://doi.org/10.3390/antiox10050763 - 11 May 2021

Cited by 10 | Viewed by 2578

Abstract

The antioxidant activity of beers comes mainly from phenolic compounds and melanoidins. The aim of this research was to evaluate the effect of technological operations, especially the ethanol fermentation process using top fermentation brewer’s yeast Saccharomyces cerevisiae, on the antioxidant activity of dark dry hopped beers with a high xanthohumol content. Four beers were produced using different varieties of hops. The polyphenol content during beer processing increased at the stage of hopping and fermentation, while it decreased during aging. The ability to reduce iron ions increased for all beers compared to hopped wort. The opposite tendency was noted for the antioxidant capacity expressed as the ability to reduce the radical cation ABTS^•+ generated from 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid). Fermentation and aging caused a decrease in beer color intensity. The content of 5-hydroxymethylfurfural (5-HMF) increased with the color intensity of wort, therefore in beers no presence of 5-HMF was observed. The beers were characterized by a distinctly high content of xanthohumol in the range of 1.77–3.83 mg/L and 0.85–1.19 mg/L of isoxanthohumol. The content of prenylflavonoids and bitterness of beer depended on the variety of hops used. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

14 pages, 7564 KiB

Open AccessFeature PaperArticle

Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin

by Young Hun Jin, Ah Ran Jeon and Jae-Hyung Mah

Antioxidants 2020, 9(12), 1301; https://doi.org/10.3390/antiox9121301 - 18 Dec 2020

Cited by 12 | Viewed by 3169

Abstract

The production of arbutin, an effective tyrosinase inhibitor as well as an outstanding antioxidant, by 691 Bacillus strains isolated from soybean-based foods was tested to enhance the tyrosinase inhibitory activity of soybeans via fermentation with the strains. Among the strains tested, the 5 strains capable of significantly producing arbutin were identified as B. subtilis via 16S rRNA sequencing. When soybeans were fermented with each of the selected strains, the arbutin content was highest on day 1 of fermentation and decreased thereafter. However, the tyrosinase inhibitory activity of the fermented soybeans continuously increased as fermentation progressed, whereas the activity of non-inoculated soybeans was consistently low. The results indicate that arbutin enhances the tyrosinase inhibitory activity of soybeans in the early period of fermentation, while other substances besides arbutin contribute to the activity in the later period. Consequently, soybeans fermented with arbutin-producing B. subtilis strains could be considered as a natural source of cosmeceuticals and nutricosmetics used in skin lightening and may be of interest in the food industry because they contain well-known and powerful antioxidants such as arbutin and other substances. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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Review

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20 pages, 1265 KiB

Open AccessReview

Microbiota Targeted Interventions of Probiotic Lactobacillus as an Anti-Ageing Approach: A Review

by Muhammad Ishaq, Ashiq Khan, Ali Sher Bacha, Tariq Shah, Anum Hanif, Anum Ali Ahmad, Wencan Ke, Fuhou Li, Ahmad Ud Din, Zitong Ding and Xusheng Guo

Antioxidants 2021, 10(12), 1930; https://doi.org/10.3390/antiox10121930 - 30 Nov 2021

Cited by 12 | Viewed by 4036

Abstract

With the implementation of modern scientific protocols, the average human lifespan has significantly improved, but age-related problems remain a challenge. With the advent of ageing, there are alterations in gut microbiota and gut barrier functions, weak immune responses, increased oxidative stress, and other age-related disorders. This review has highlighted and discussed the current understanding on the significance of gut microbiota dysbiosis and ageing and its inherent effects against age-related oxidative stress as well as on the gut health and gut-brain axis. Further, we have discussed the key mechanism of action of Lactobacillus strains in the longevity of life, alleviating gut dysbiosis, and improving oxidative stress and inflammation to provide an outline of the role of Lactobacillus strains in restoration of gut microbiota dysbiosis and alleviating certain conditions during ageing. Microbiota-targeted interventions of some characterized strains of probiotic Lactobacillus for the restoration of gut microbial community are considered as a potential approach to improve several neurological conditions. However, very limited human studies are available on this alarmed issue and recommend further studies to identify the unique Lactobacillus strains with potential anti-ageing properties and to discover its novel core microbiome-association, which will help to increase the therapeutic potential of probiotic Lactobacillus strains to ageing. Full article

(This article belongs to the Special Issue Antioxidants and Bioactive Compounds in Fermented Foods)

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