LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.
Abstract
In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.
참고문헌 (35)
- Rai M, "Anticancer activities of Withania somnifera : current research, formulations, and future perspectives", Pharm. Biol, 54, pp.189~197 (2016)
- Barnes DA, "Antioxidant, anticancer and antibacterial activity of Withania somnifera aqueous root extract", J. Adv. Biol. Biotechnol, 5, pp.1~6 (2016)
- Mukherjee PK, "Withania somnifera (L.) Dunal - Modern perspectives of an ancient Rasayana from Ayurveda", J. Ethnopharmacol, 264, pp.113157~ (2021)
- Kumar K, "Antibacterial and phytochemical analysis of Withania somnifera aqueous and alcoholic extracts", J. Pharm. Res, 4, pp.3421~3423 (2011)
- Bara JK, "Phytochemical study of the plant Withania somnifera against various diseases", IOSRJAVS, 9, pp.109~112 (2016)
- Khazal KF, "Effect of Withania somnifera root extract on spontaneous estrogen receptor-negative mammary cancer in MMTV", Neu mice, 2014, pp.34, 6327~6332
- Kataria H, "Withania somnifera aqueous extract facilitates the expression and release of GnRH : In vitro and in vivo study", Neurochem. Int, 89, pp.111~119 (2015)
- Che´rif Rabhi, "Antiangiogenic-Like Properties of Fermented Extracts of Ayurvedic Medicinal Plants", Journal of Medicinal Food, 18(9), pp.1065~1072 (2015), 한국식품영양과학회[DOI]
- Sood A, "Indian Ginseng(Withania somnifera)supplementation ameliorates oxidative stress and mitochondrial dysfunctions in experimental model of stroke", Metab. Brain Dis, 33, pp.1261~1274 (2018)
- Pritika Singh, "Biotechnological interventions in Withania somnifera(L.) Dunal", Biotechnology and Genetic Engineering Reviews, 31(1-2), pp.1~20 (2015), Informa UK Limited[DOI]
- Jagdish Manwar, "Comparative antioxidant potential of Withania somnifera based herbal formulation prepared by traditional and non-traditional fermentation processes", Integrative Medicine Research, 2(2), pp.56~61 (2013), 한국한의학연구원[DOI]
- Stefanovic E, "Advances in the genomics and metabolomics of dairy lactobacilli : A review", Food Microbiol, 61, pp.33~49 (2017)
- Lu Y, "Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches", Food Microbiol, 85, pp.103309~ (2020)
- Park E, "Fortification of γ-aminobutyric acid and bioactive compounds in Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and Lactobacillus plantarum", LWT, 102, pp.22~29 (2019)
- Dananjaya Perera, "Polyphenols contribute to the antioxidant and antiproliferative activity of Phyllanthus debilis plant in-vitro", BMC Complementary and Alternative Medicine, 16(1) (2016), Springer Science and Business Media LLC[DOI]
- Wannenmacher J, "Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP", J. Sci. Food Agric, 99, pp.6628~6637 (2019)
- Yu J, "Antioxidant activity of alcohol aqueous extracts of Crypthecodinium cohnii and Schizochytrium sp", J. Zhejiang Univ-Sc. B, 9, pp.797~806 (2017)
- Yu JH, "Effects of different probiotic combinations on the components and bioactivity of Spirulina", J. Basic Microb, 60, pp.543~557 (2020)
- Sander Wuyts, "Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria", Applied and Environmental Microbiology, 84(12) (2018), American Society for Microbiology[DOI]
- Luc De Vuyst, "Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes", FEMS Microbiology Reviews, 44(4), pp.432~453 (2020), Oxford University Press (OUP)[DOI]
- Bader J, "Relevance of microbial coculture fermentations in biotechnology", J. Appl. Microbiol, 109, pp.371~387 (2010)
- Shiferaw TN, "Fermentation for tailoring the technological and health related functionality of food products", Crit. Rev. Food Sci. Nutr, 60, pp.2887~2913 (2020)
- Dan T, "Profiles of volatile flavor compounds in milk fermented with different proportional combinations of Lactobacillus delbrueckii subsp", bulgaricus and Streptococcus thermophilus. Molecules, 22, pp.1633~1647 (2017)
- Cui S, "Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation", Food Sci. Nutr, 7, pp.2214~2223 (2019)
- Yi C, "Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans", LWT, 146, pp.111434~ (2021)
- Hassan W, "Oxidative stress and antioxidant potential of one hundred medicinal plants", Curr. Top. Med. Chem, 17, pp.1336~1370 (2017)
- Ricci A, "In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria", Food Chem, 276, pp.692~699 (2019)
- Li Z, "Enhanced antioxidant activity for apple juice fermented with Lactobacillus plantarum ATCC14917", Molecules, 24, pp.51~ (2018)
- Li T, "Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria", Food Chem, 339, pp.127859~ (2021)
- Gauglitz JM, "Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in raw and processed foods and beverages", Food Chem, 302, pp.125290~ (2020)
- Arief II, "Physicochemical properties, fatty acid profiles, and sensory characteristics of fermented beef sausage by probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4", J. Food Sci, 81, pp.2761~2769 (2016)
- Kroemer G, "Inosine : novel microbiota-derived immunostimulatory metabolite", Cell Res, 30, pp.942~943 (2020)
- Prabu S, "Preparation and characterization of host-guest system between inosine and beta-cyclodextrin through inclusion mode", Spectrochim. Acta A Mol. Biomol. Spectrosc, 147, pp.151~157 (2015)
- Garg D, "Review on recent advances in fabrication of enzymatic and chemical sensors for hypoxanthine", Food Chem, 375, pp.131839~ (2022)
- Fitscha P, "13, 14-dihydro-PGE1, an in-vivo metabolite of PGE1, decreases mitotic activity induced by corticosteroid administration", Eicosanoids, 4, pp.231~233 (1991)