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Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions.
Kuo, Hsing-Chun; Kwong, Ho Ki; Chen, Hung-Yueh; Hsu, Hsien-Yi; Yu, Shu-Han; Hsieh, Chang-Wei; Lin, Hui-Wen; Chu, Yung-Lin; Cheng, Kuan-Chen.
Afiliación
  • Kuo HC; Division of Basic Medical Sciences, Department of Nursing, Chang Gung University of Science and Technology, Chiayi, Taiwan.
  • Kwong HK; Chang Gung Memorial Hospital, Chiayi, Taiwan.
  • Chen HY; Research Center for Industry of Human Ecology, Chang Gung University of Science and Technology, Taoyuan, Taiwan.
  • Hsu HY; Chronic Diseases and Health Promotion Research Center, CGUST, Chiayi, Taiwan.
  • Yu SH; Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan.
  • Hsieh CW; Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan.
  • Lin HW; Department of Materials Science and Engineering, School of Energy and Environment, City University of Hong Kong, Kowloon Tong, Hong Kong, China.
  • Chu YL; Shenzhen Research Institute of City University of Hong Kong, Shenzhen, China.
  • Cheng KC; Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan.
PLoS One ; 16(5): e0249250, 2021.
Article en En | MEDLINE | ID: mdl-33974647
In this study, different probiotics commonly used to produce fermented dairy products were inoculated independently for Chenopodium formosanum Koidz. fermentation. The strain with the highest level of antioxidant activity was selected and the fermentation process was further optimized via response surface methodology (RSM). Lactobacillus plantarum BCRC 11697 was chosen because, compared to other lactic acid bacteria, it exhibits increased free radical scavenging ability and can produce more phenolic compounds, DPPH (from 72.6% to 93.2%), and ABTS (from 64.2% to 76.9%). Using RSM, we further optimize the fermentation protocol of BCRC 11697 by adjusting the initial fermentation pH, agitation speed, and temperature to reach the highest level of antioxidant activity (73.5% of DPPH and 93.8% of ABTS). The optimal protocol (pH 5.55, 104 rpm, and 24.4°C) resulted in a significant increase in the amount of phenolic compounds as well as the DPPH and ABTS free radical scavenging ability of BCRC 11697 products. The IC50 of the DPPH and ABTS free radical scavenging ability were 0.33 and 2.35 mg/mL, respectively, and both protease and tannase activity increased after RSM. An increase in lower molecular weight (<24 kDa) protein hydrolysates was also observed. Results indicated that djulis fermented by L. plantarum can be a powerful source of natural antioxidants for preventing free radical-initiated diseases.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Chenopodium / Lactobacillus plantarum / Técnicas de Cultivo Celular por Lotes / Antioxidantes Idioma: En Revista: PLoS One Asunto de la revista: CIENCIA / MEDICINA Año: 2021 Tipo del documento: Article País de afiliación: Taiwán Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Chenopodium / Lactobacillus plantarum / Técnicas de Cultivo Celular por Lotes / Antioxidantes Idioma: En Revista: PLoS One Asunto de la revista: CIENCIA / MEDICINA Año: 2021 Tipo del documento: Article País de afiliación: Taiwán Pais de publicación: Estados Unidos