Effect of fermentation on antioxidant, antimicrobial, anti-inflammatory, and anti-Helicobacter pylori adhesion activity of Ulmus davidiana var. japonica root bark

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-02-21 DOI:10.1007/s10068-023-01259-4

Seong-Hyeon Lee, Jeong-Muk Lim, Se-Won Lee, Tae-Hu Jang, Jung-Hee Park, Young-Seok Seo, Jeong-Ho Lee, Kamala-Kannan Seralathan, Byung-Taek Oh

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引用次数: 2

Abstract

The limited yield of Ulmus davidiana var. japonica root bark (URB) extract is considered an economic loss to the food industry. Improving extraction yield and bioactivity through fermentation increase the industrial usage of URB. The study aims to optimize the fermentation with cellulolytic and pectinolytic bacteria and evaluate the bioactivity and anti-Helicobacter pylori activity of the fermented URB extract. URB fermentation with the Bacillus licheniformis FLa3, isolated from salted seafood (Sardinella zunasi), under optimal conditions (37 °C, pH 6, 10% inoculum dose, and 36 h) improved the extraction yield by 36% compared to the control. The antioxidant and antimicrobial activity of the fermented extract were significantly higher than non-fermented extract. High-performance liquid chromatography results confirmed that the fermentation increased the proportion of bioactive components such as catechin (171.7%), epicatechin (144.3%), quercetin (27.3%), and kaempferol (16.7%). The results confirmed that the fermentation increased both the extraction yield and bioactivity.

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发酵对榆根皮抗氧化、抗菌、抗炎及抗幽门螺杆菌粘附活性的影响

榆皮提取物的有限产量被认为是食品工业的经济损失。通过发酵提高提取率和生物活性，增加了URB的工业应用。本研究旨在优化纤维素解菌和果胶解菌的发酵条件，并评价发酵后的URB提取物的生物活性和抗幽门螺杆菌活性。在最佳条件(37°C、pH 6、10%接种量、36 h)下，用产自沙丁鱼(Sardinella zunasi)的地衣芽孢杆菌(Bacillus licheniformis fl3)发酵URB，提取率比对照提高36%。发酵提取物的抗氧化和抑菌活性显著高于未发酵提取物。高效液相色谱结果证实，发酵提高了茶素(171.7%)、表儿茶素(144.3%)、槲皮素(27.3%)、山奈酚(16.7%)等生物活性成分的比例。结果证实，发酵提高了提取率和生物活性。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.