Lactobacillus plantarum LP1 fermentation effects on Aegle marmelos mucilage: Physicochemical, structural, and bioactive properties

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-11-05 DOI:10.1016/j.fbp.2024.11.003

Madhu Sharma , Pardeep Kumar Sadh , Sanju Bala Dhull , Nemat Ali , Mushtaq Ahmad Ansari , Aarti Bains

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Abstract

Fermentation is a promising technique for altering the structure of fruit mucilage, leading to enhanced health benefits. In this study, we explored the impact of fermenting Aegle marmelos mucilage using Lactobacillus plantarum LP1 on its physicochemical, structural, and bioactive properties. The findings revealed a decrease in total sugar (39.45±0.23 % to 34.67±0.45^%) and glucuronic acid content (20.80±0.31 % to 14.34±0.37 %) post-fermentation, while protein content increased (1.80±0.32 % to 2.14±0.24 %). In addition, fermented mucilage exhibited a decrease in particle size (178.4±5.06–146.3±4.18 nm), more negative zeta potential (−16.4±1.13 mV to −25.31±1.15 mV), and higher solubility (89.36±1.69–92.13±1.42^%) compared to non-fermented mucilage. Structural characterization revealed alterations in surface morphology, but minimal changes in the fundamental mucilage structure were observed. Additionally, fermented mucilage showed an increased ability to scavenge free radicals and stimulate macrophages to secrete NO and IL-6 in RAW 264.7 cells compared to non-fermented mucilage. Overall, the findings suggest that fermentation with Lactobacillus plantarum LP1 can improve the functional properties and bioactivities of bael fruit mucilage, thereby enhancing its potential applications in various industries.

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植物乳杆菌 LP1 发酵对 Aegle marmelos 粘液的影响：理化、结构和生物活性特性

发酵是改变水果粘液结构的一种很有前景的技术，可提高健康效益。在这项研究中，我们探讨了使用植物乳杆菌 LP1 发酵芒果粘液对其理化、结构和生物活性特性的影响。研究结果表明，发酵后总糖含量（39.45±0.23 % 至 34.67±0.45%）和葡萄糖醛酸含量（20.80±0.31 % 至 14.34±0.37%）均有所下降，而蛋白质含量则有所增加（1.80±0.32 % 至 2.14±0.24%）。此外，与未发酵粘液相比，发酵粘液的粒径减小（178.4±5.06-146.3±4.18 nm），ZETA电位变负（-16.4±1.13 mV 至 -25.31±1.15 mV），溶解度提高（89.36±1.69-92.13±1.42%）。结构表征显示表面形态发生了变化，但基本的粘液结构变化很小。此外，与未发酵粘液相比，发酵粘液清除自由基和刺激 RAW 264.7 细胞中巨噬细胞分泌 NO 和 IL-6 的能力增强。总之，研究结果表明，使用植物乳杆菌 LP1 进行发酵可改善桦木果实粘液的功能特性和生物活性，从而提高其在各行业的潜在应用。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.