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

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
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":null,"pages":null},"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\":null,\"pages\":null},\"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}
引用次数: 0

摘要

使用乳酸菌的猕猴桃发酵饮料的含糖量和 pH 值都有所下降,总酸度有所上升。在含有植物乳杆菌的 20% 猕猴桃发酵饮料中观察到的菌落总数最多。为获得最有效的发酵条件,在随后的实验中选择了 24 小时发酵的 20% 猕猴桃发酵饮料。优化后的猕猴桃发酵饮料中葡萄糖、果糖和柠檬酸含量降低,而琥珀酸、乳酸、乙酸、总黄酮含量和总多酚含量增加。此外,与优化的猕猴桃饮料相比,优化的猕猴桃发酵饮料的还原力、ABTS-+ 和 DPPH 自由基清除活性以及羟自由基清除活性明显更高。优化的猕猴桃发酵饮料能以剂量和时间依赖的方式抑制包括 MDA-MB-231 在内的多种细胞的增殖。植物乳杆菌发酵猕猴桃果实可增强其功能,凸显了 OKFB 作为改良功能性食品配料的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum

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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信