Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity
<i>Elaeocarpus serratus</i> L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by <i>La...
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| Format: | Article |
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MDPI AG
2021-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/704 |
| _version_ | 1797539974122307584 |
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| author | Chia-Yu Tsui Chun-Yao Yang |
| author_facet | Chia-Yu Tsui Chun-Yao Yang |
| author_sort | Chia-Yu Tsui |
| collection | DOAJ |
| description | <i>Elaeocarpus serratus</i> L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by <i>Lactobacillus plantarum</i> BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of <i>L. plantarum</i> quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using <i>L. plantarum</i> to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics. |
| first_indexed | 2024-03-10T12:53:27Z |
| format | Article |
| id | doaj.art-a1d96765fdaf4222bb0d96d806b604aa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:53:27Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a1d96765fdaf4222bb0d96d806b604aa2023-11-21T12:09:01ZengMDPI AGFoods2304-81582021-03-0110470410.3390/foods10040704Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant CapacityChia-Yu Tsui0Chun-Yao Yang1Department of Food Science, Fu Jen Catholic University, No. 510, Zhongzheng Rd., Xinzhuang District, New Taipei City 242062, TaiwanDepartment of Food Science, Fu Jen Catholic University, No. 510, Zhongzheng Rd., Xinzhuang District, New Taipei City 242062, Taiwan<i>Elaeocarpus serratus</i> L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by <i>Lactobacillus plantarum</i> BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of <i>L. plantarum</i> quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using <i>L. plantarum</i> to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics.https://www.mdpi.com/2304-8158/10/4/704fermentation<i>Lactobacillus plantarum</i><i>Elaeocarpus serratus</i> L.black soymilkisoflavonesmyricitrin |
| spellingShingle | Chia-Yu Tsui Chun-Yao Yang Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity Foods fermentation <i>Lactobacillus plantarum</i> <i>Elaeocarpus serratus</i> L. black soymilk isoflavones myricitrin |
| title | Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity |
| title_full | Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity |
| title_fullStr | Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity |
| title_full_unstemmed | Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity |
| title_short | Evaluation of Semi-Solid-State Fermentation of <i>Elaeocarpus serratus</i> L. Leaves and Black Soymilk by <i>Lactobacillus plantarum</i> on Bioactive Compounds and Antioxidant Capacity |
| title_sort | evaluation of semi solid state fermentation of i elaeocarpus serratus i l leaves and black soymilk by i lactobacillus plantarum i on bioactive compounds and antioxidant capacity |
| topic | fermentation <i>Lactobacillus plantarum</i> <i>Elaeocarpus serratus</i> L. black soymilk isoflavones myricitrin |
| url | https://www.mdpi.com/2304-8158/10/4/704 |
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