Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800
This study investigates the synergistic impact of fermenting kale juice with <i>Limosilactobacillus</i> strains on its antioxidant and anti-inflammatory properties. Kale’s rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria a...
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| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/10/1850 |
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| author | Ga Yun Kim Seul-Ah Kim Sun Young Kong Hyunbin Seong Jae-Han Bae Nam Soo Han |
| author_facet | Ga Yun Kim Seul-Ah Kim Sun Young Kong Hyunbin Seong Jae-Han Bae Nam Soo Han |
| author_sort | Ga Yun Kim |
| collection | DOAJ |
| description | This study investigates the synergistic impact of fermenting kale juice with <i>Limosilactobacillus</i> strains on its antioxidant and anti-inflammatory properties. Kale’s rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with <i>L. reuteri</i> EFEL6901 or <i>L. fermentum</i> EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of the product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed nitric oxide (NO) production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers such as iNOS, COX-2, IL-6, and IL-1β and elevated anti-inflammatory cytokines, including IL-10. This research highlights the promising potential of fermented kale juice, enriched with <i>Limosilactobacillus</i> strains, as a functional food with combined antioxidant and anti-inflammatory benefits. |
| first_indexed | 2024-03-10T21:29:25Z |
| format | Article |
| id | doaj.art-73bd64b7fb544432b7e01bcedf3e3c60 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T21:29:25Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-73bd64b7fb544432b7e01bcedf3e3c602023-11-19T15:28:04ZengMDPI AGAntioxidants2076-39212023-10-011210185010.3390/antiox12101850Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800Ga Yun Kim0Seul-Ah Kim1Sun Young Kong2Hyunbin Seong3Jae-Han Bae4Nam Soo Han5Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of KoreaBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of KoreaBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of KoreaBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of KoreaBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of KoreaBrain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of KoreaThis study investigates the synergistic impact of fermenting kale juice with <i>Limosilactobacillus</i> strains on its antioxidant and anti-inflammatory properties. Kale’s rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with <i>L. reuteri</i> EFEL6901 or <i>L. fermentum</i> EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of the product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed nitric oxide (NO) production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers such as iNOS, COX-2, IL-6, and IL-1β and elevated anti-inflammatory cytokines, including IL-10. This research highlights the promising potential of fermented kale juice, enriched with <i>Limosilactobacillus</i> strains, as a functional food with combined antioxidant and anti-inflammatory benefits.https://www.mdpi.com/2076-3921/12/10/1850kale juiceprobiotics<i>Limosilactobacillus reuteri</i><i>Limosilactobacillus fermentum</i>anti-inflammatory |
| spellingShingle | Ga Yun Kim Seul-Ah Kim Sun Young Kong Hyunbin Seong Jae-Han Bae Nam Soo Han Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800 Antioxidants kale juice probiotics <i>Limosilactobacillus reuteri</i> <i>Limosilactobacillus fermentum</i> anti-inflammatory |
| title | Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800 |
| title_full | Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800 |
| title_fullStr | Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800 |
| title_full_unstemmed | Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800 |
| title_short | Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with <i>Limosilactobacills reuteri</i> EFEL6901 or <i>Limosilactobacills fermentum</i> EFEL6800 |
| title_sort | synergistic antioxidant and anti inflammatory activities of kale juice fermented with i limosilactobacills reuteri i efel6901 or i limosilactobacills fermentum i efel6800 |
| topic | kale juice probiotics <i>Limosilactobacillus reuteri</i> <i>Limosilactobacillus fermentum</i> anti-inflammatory |
| url | https://www.mdpi.com/2076-3921/12/10/1850 |
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