Hwi Gon Kim, Wool Lim Park, Hye Ji Min, Yeong Seon Won, Kwon Il Seo
{"title":"使用植物乳杆菌发酵猕猴桃(Actinidia deliciosa)饮料的抗氧化和抗癌作用","authors":"Hwi Gon Kim, Wool Lim Park, Hye Ji Min, Yeong Seon Won, Kwon Il Seo","doi":"10.1007/s10068-024-01643-8","DOIUrl":null,"url":null,"abstract":"<p>Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing <i>Lactobacillus plantarum</i>. For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments. The glucose, fructose, citric acid levels decreased in optimized kiwi fermented beverage, while the succinic acid, lactic acid, acetic acid, total flavonoid content, and total polyphenol content increased. Furthermore, optimized kiwi fermented beverage showed significantly higher reducing power, ABTS<sup>·+</sup> and DPPH radical scavenging activities, and hydroxyl radical scavenging activities compared to the optimized kiwi beverage. Optimized kiwi fermented beverage suppresses proliferation in various cells, including MDA-MB-231, in a dose- and time-dependent manner. <i>Lactobacillus plantarum</i> fermentation of kiwi fruit enhances its functionality, underscoring the potential of OKFB as an improved functional food ingredient.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"23 1","pages":""},"PeriodicalIF":2.4000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum\",\"authors\":\"Hwi Gon Kim, Wool Lim Park, Hye Ji Min, Yeong Seon Won, Kwon Il Seo\",\"doi\":\"10.1007/s10068-024-01643-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing <i>Lactobacillus plantarum</i>. For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments. The glucose, fructose, citric acid levels decreased in optimized kiwi fermented beverage, while the succinic acid, lactic acid, acetic acid, total flavonoid content, and total polyphenol content increased. Furthermore, optimized kiwi fermented beverage showed significantly higher reducing power, ABTS<sup>·+</sup> and DPPH radical scavenging activities, and hydroxyl radical scavenging activities compared to the optimized kiwi beverage. Optimized kiwi fermented beverage suppresses proliferation in various cells, including MDA-MB-231, in a dose- and time-dependent manner. <i>Lactobacillus plantarum</i> fermentation of kiwi fruit enhances its functionality, underscoring the potential of OKFB as an improved functional food ingredient.</p>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"23 1\",\"pages\":\"\"},\"PeriodicalIF\":2.4000,\"publicationDate\":\"2024-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s10068-024-01643-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s10068-024-01643-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum
Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing Lactobacillus plantarum. For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments. The glucose, fructose, citric acid levels decreased in optimized kiwi fermented beverage, while the succinic acid, lactic acid, acetic acid, total flavonoid content, and total polyphenol content increased. Furthermore, optimized kiwi fermented beverage showed significantly higher reducing power, ABTS·+ and DPPH radical scavenging activities, and hydroxyl radical scavenging activities compared to the optimized kiwi beverage. Optimized kiwi fermented beverage suppresses proliferation in various cells, including MDA-MB-231, in a dose- and time-dependent manner. Lactobacillus plantarum fermentation of kiwi fruit enhances its functionality, underscoring the potential of OKFB as an improved functional food ingredient.
期刊介绍:
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.