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Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt.

ABSTRACT: The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during yogurt preparation. Four kinds of yogurt were prepared using a combination of probiotic Lactobacillus brevis B7 and hydroponic ginseng based on plain yogurt. The fundamental characteristics of yogurts, including pH, titratable acidity, microbial counts, color, and physicochemical properties, were determined. To assess functionality, four different antioxidant assays and real-time PCR analysis using RAW 264.7 cells were performed. Finally, sensory evaluation was conducted to evaluate customer preference. Hydroponic ginseng supplementation influenced pH, solid content, lightness, and yellowness. However, probiotic supplementation did not affect most factors except pH. In functionality analysis, the yogurt co-fermented with probiotics and ginseng showed the highest antioxidant activity and gene expression levels of the immune-related factors TNF-α and iNOS in RAW 264.7 cells. Although ginseng supplementation received poor acceptance because of its color and flavor, these attempts were considered beneficial despite the risk. Overall, co-fermentation within a short yogurt preparation time presented the potential for improvement of functionality. These findings suggest a range of feasibility for the development of attractive nutraceutical products.

SUBMITTER: Song MW

PROVIDER: S-EPMC8471523 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:The physiological activity of the 50% ethanolic extract of Citrus aurantium flower before and after fermentation was investigated in this study. C. aurantium flowers grown in Taiwan were extracted using 100% methanol or 50% ethanol and then fermented by one of six microbes: four species of lactic acid bacteria (Bifidobacterium bifidum, Bifidobacterium lactis, Lactobacillus acidophilus, and Lactobacillus brevis) anaerobically cultivated in MRS broth and two species of mold (Aspergillus oryzae and Aspergillus niger) aerobically cultivated in potato dextrose broth. The 50% ethanolic extract of C. aurantium flowers exhibited higher tyrosinase inhibition (IC50: 200.8 ± 11.6 mg/L) and antioxidative activity than did a 100% methanolic extract (IC50: 274.1 ± 15.7 mg/L). The 50% ethanolic extract fermented by L. brevis (L. brevis-fermented extract) exhibited the highest yield (86.2% ± 1.2%) and physiological activity. The L. brevis-fermented extract exhibited over 5.2-, 13.5-, 12.5-, 3.17-, and 4.29-fold higher antityrosinase activity, antioxidative activity, antibacterial activity, total flavonoid content, and antiwrinkle activity than did the unfermented extract. The L. brevis-fermented extract can be considered safe because it exerted no toxic effect on CCD-966SK or HEMn cells at concentrations of 400 and 200 mg/L, respectively. The fermented extract (40 mg/L) inhibited melanin formation, reducing it to 50.8% ± 2.3%. Furthermore, the L. brevis-fermented extract exhibited excellent antiaging and antiwrinkle activity, as determined from MMP-1, MMP-2, elastase, and collagenase activity. The improvement in physiological characteristics, especially the considerable formation of neohesperidin, is mainly attributable to biosynthesis or biotransformation by L. brevis during fermentation. In conclusion, the 50% ethanolic extract of C. aurantium flowers fermented with L. brevis can be used in cosmetics applications aiming for skin-whitening or antiwrinkle properties.

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Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt.

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