Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities
Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of <i>Lactiplantibacillus plantarum</i> dy-1 fermentation on the nut...
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2024-10-01
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| author | Juan Bai Zihan Yang Wei Luo Ying Zhu Yansheng Zhao Beibei Pan Jiayan Zhang Lin Zhu Shiting Huang Xiang Xiao |
| author_facet | Juan Bai Zihan Yang Wei Luo Ying Zhu Yansheng Zhao Beibei Pan Jiayan Zhang Lin Zhu Shiting Huang Xiang Xiao |
| author_sort | Juan Bai |
| collection | DOAJ |
| description | Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of <i>Lactiplantibacillus plantarum</i> dy-1 fermentation on the nutritional components, flavor and taste properties, and composition of saponin compounds and their hypolipidemic and antioxidant activities. The results suggested that the total polyphenol content increased, and the soluble polysaccharides and total saponin contents decreased in fermented bitter melon juice (FJ) compared with those in non-fermented bitter melon juice (NFJ). The determination of volatile flavor substances by GC-MS revealed that the response values of acetic acid, n-octanol, sedumol, etc., augmented significantly, and taste analysis with an electronic tongue demonstrated lower bitterness and higher acidity in FJ. Furthermore, UPLC-Q-TOF-MS/MS testing showed a significant decrease in bitter compounds, including momordicines I and II, and a significant increase in the active saponin momordicine U in the fermented bitter melon saponin group (FJBMS). The in vitro assays indicated that FJBMS exhibited similar antioxidant activities as the non-fermented bitter melon saponin group (NFBMS). The in vitro results show that both NFBMS and FJBMS, when used at 50 μg/mL, could significantly reduce fat accumulation and the malondialdehyde (MDA) content and increased the catalase (CAT) activity, while there was no significant difference in the bioactivities of NFBMS and FJBMS. In conclusion, <i>Lactiplantibacillus plantarum</i> dy-1 fermentation is an effective means to lower the bitterness value of bitter melon and preserve the well-known bioactivities of its raw materials, which can improve the edibility of bitter melon. |
| format | Article |
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| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
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| series | Foods |
| spelling | doaj-art-366e6820458d4dd0b03445d27e8b4d352025-08-20T02:11:04ZengMDPI AGFoods2304-81582024-10-011320334110.3390/foods13203341Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their BioactivitiesJuan Bai0Zihan Yang1Wei Luo2Ying Zhu3Yansheng Zhao4Beibei Pan5Jiayan Zhang6Lin Zhu7Shiting Huang8Xiang Xiao9School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaLactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of <i>Lactiplantibacillus plantarum</i> dy-1 fermentation on the nutritional components, flavor and taste properties, and composition of saponin compounds and their hypolipidemic and antioxidant activities. The results suggested that the total polyphenol content increased, and the soluble polysaccharides and total saponin contents decreased in fermented bitter melon juice (FJ) compared with those in non-fermented bitter melon juice (NFJ). The determination of volatile flavor substances by GC-MS revealed that the response values of acetic acid, n-octanol, sedumol, etc., augmented significantly, and taste analysis with an electronic tongue demonstrated lower bitterness and higher acidity in FJ. Furthermore, UPLC-Q-TOF-MS/MS testing showed a significant decrease in bitter compounds, including momordicines I and II, and a significant increase in the active saponin momordicine U in the fermented bitter melon saponin group (FJBMS). The in vitro assays indicated that FJBMS exhibited similar antioxidant activities as the non-fermented bitter melon saponin group (NFBMS). The in vitro results show that both NFBMS and FJBMS, when used at 50 μg/mL, could significantly reduce fat accumulation and the malondialdehyde (MDA) content and increased the catalase (CAT) activity, while there was no significant difference in the bioactivities of NFBMS and FJBMS. In conclusion, <i>Lactiplantibacillus plantarum</i> dy-1 fermentation is an effective means to lower the bitterness value of bitter melon and preserve the well-known bioactivities of its raw materials, which can improve the edibility of bitter melon.https://www.mdpi.com/2304-8158/13/20/3341<i>Lactiplantibacillus plantarum</i> dy-1bitter melonbitternesssaponinsbioactivities |
| spellingShingle | Juan Bai Zihan Yang Wei Luo Ying Zhu Yansheng Zhao Beibei Pan Jiayan Zhang Lin Zhu Shiting Huang Xiang Xiao Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities Foods <i>Lactiplantibacillus plantarum</i> dy-1 bitter melon bitterness saponins bioactivities |
| title | Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities |
| title_full | Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities |
| title_fullStr | Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities |
| title_full_unstemmed | Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities |
| title_short | Influences of <i>Lactiplantibacillus plantarum</i> dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities |
| title_sort | influences of i lactiplantibacillus plantarum i dy 1 fermentation on the bitterness of bitter melon juice the composition of saponin compounds and their bioactivities |
| topic | <i>Lactiplantibacillus plantarum</i> dy-1 bitter melon bitterness saponins bioactivities |
| url | https://www.mdpi.com/2304-8158/13/20/3341 |
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