Bio-refinery of plant drinks press cake permeate using ultrafiltration and lactobacillus fermentation into antimicrobials and its effect on the growth of wheatgrass in vivo

For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.

Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation

Plant-based fermentations provide an untapped source for novel biotechnological applications.In this study,a probiotic named Lactobacillus fermentum 21828 was introduced to ferment Lentinus edodes.Polysaccharides were extracted from fermented and non-fermented L.edodes and purified via DEAE-52 and Sephadex G-100.The components designated F-LEP-2a and NF-LEP-2a were analyzed by FT-IR,HPGPC,HPAEC,SEM,GC-MS and NMR.The results revealed that probiotic fermentation increased the molecular weight from 1.16×10^(4) Da to 1.87×10^(4) Da and altered the proportions of glucose,galactose and mannose,in which glucose increased from 45.94%to 48.16%.Methylation analysis and NMR spectra indicated that F-LEP-2a and NF-LEP-2a had similar linkage patterns.Furthermore,their immunomodulatory activities were evaluated with immunosuppressive mice.NF-LEP and F-LEP improved immune organ indices,immunoglobulin(Ig G and Ig M)and cytokines concentrations;restored the antioxidation capacity of liver;and maintained the balance of gut microbiota.F-LEP displayed better moderating effects on the spleen index,immunoglobulin,cytokines and the diversity of gut microbiota than NF-LEP(200,400 mg/kg).Our study provides an efficient and environment-friendly way for the structural modification of polysaccharides,which helps to enhance their biological activity and promote their wide application in food,medicine and other fields.

Effects of lactic acid bacteria fermentation on chemical compounds,antioxidant capacities and hypoglycemic properties of pumpkin juice

The purpose of this research was to screen strains to ferment pumpkin juice with excellent flavor and biological activities by the comparison of 5 species of lactic acid bacteria(LAB)strains,namely Lacticaseibacillus casei(Lc),Lactiplantibacillus plantarum(Lp),Lactobacillus acidophilus(La),Lactobacillus helveticus(Lh)and Lacticaseibacillus paracasei(Lpc).The pumpkin juice inoculated with LAB was fermented at 37°C for 48 h.Viable cell counts were all above 7.92 log CFU/mL,implicating that pumpkin juice was a favorable matrix for LAB.The contents of reducing sugars and total sugars contents obviously declined at the end of fermentation.LAB strains utilized mainly fructose,surcose and glucose for fermentation.Lpc fermented pumpkin juice showed the most abundant organic acid.Furthermore,the strongest DPPH and hydroxyl radical scavenging capacities were observed in Lp,La and Lh,which were positively associated with vanillic acid and sinapic acid contents.There were 30 new volatile compounds that appeared after fermentation,including 8 of ketones and alcohols,5 esters and so on.The highest sensory scores could be found in La and Lh primarily due to their rich volatile compounds.LAB fermentation was beneficial to inhibitingα-glucosidase andα-amylase activities.In conclusion,La and Lh were more suitable to develop into a functional beverage with pleasant flavor.

Changes in nutritional composition,volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus

Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods,and strains have crucial effects on it.In this study,peach pulp was fermented by five commercial probiotics(L.plantarum 21802,L.brevis 6239,L.pentosus 21798,L.alimentarius 21852 and L.pentosus 21832)to screen out a strain with higher adaptability ability and polyphenol bio-transformation capacity.Then,dynamics changes in microbial properties,nutritional composition,volatile organic compounds and DPPH radical-scavenging activity of peach pulp fermented by selected strain were studied and compared with the control sample.HPLC,LC-ESI-MS/MS and GC-MS were used for identification and quantification of phytochemistry.Results showed that the most efficient strain was L.plantaurm 21802 caused a significant(P<0.05)increase in microbial population and total phenol content of peach pulp,which leads to an obvious decrease in fructose and glucose and a great increase in lactic acid content after 60 h fermentation.The malolactic conversion was completed within 12 h.Moreover,it caused an increase inβ-carotene(14.82%),as well as chlorogenic acid(154.00%),vanillic acid(95.44%),epicatechin(27.99%),quercetin-3-O-glucoside(124.19%)and isorhamnetin(438.29%).Furthermore,lactobacillus fermentation resulting in the improvements of alcohols and aldehydes production,and the contents of four key aroma compounds(OVA>1),namely linalool,benzaldehyde,damascenone and eugenol,increased significantly(P<0.05).These findings evidenced the potential use of L.plantarum 21802 in peach pulp fermentation for improving the nutritional and functional properties,and proved a possibility of peach fruit as a novel material for functional plant-based fermentation beverages.

Fermented Lysate of Lactiplantibacillus Isolated From Green Tea Leaves Protects Keratinocytes Against Stress Hormone and Staphylococcus Aureus

Psychological stress can impair epidermal barrier function by inhibiting the proliferation and differentiation of keratinocytes.In this study,the effect of stress hormone on skin microorganisms was confirmed through an in vitro experiment.Cortisol,a typical stress hormone,inhibited the growth of skin microbes,especially Staphylococcus epidermidis,which is a commensal skin microbe.And cortisol enhanced the adhesion of the pathogenic bacterium Staphylococcus aureus to keratinocytes.The fermented lysate of Lactiplantibacillus isolated from green tea leaves(LFL)affected the growth of skin microbes in the opposite manner to cortisol,and increased the expression of a keratinocyte differentiation marker that was suppressed by cortisol and S.aureus.Moreover,LFL inhibited the adhesion of S.aureus to keratinocytes.The modulating effect of LFL on the growth and adhesion of skin microbes was unaffected by the presence of cortisol.LFL also alleviated cell damage in reconstructed human epidermis caused by S.aureus.These results suggest that LFL may be useful as a cosmetic ingredient capable of controlling skin microbiome balance and protecting skin health against psychological stress.