Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation
The inhibitory activity of lactic acid bacteria (LAB) toward advanced glycation end-products (AGEs) during vinegar fermentation was studied, and its relationships with the substrate consumption, antioxidant capacity, total phenolic content, total flavonoid compounds, α-glucosidase, and α-amylase act...
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Tsinghua University Press
2022-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000696 |
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| author | Qin Li Leibing Li Hanjian Zhu Fan Yang Ke Xiao Lin Zhang Menglin Zhang Yongsheng Peng Chao Wang Dongsheng Li Qian Wu Mengzhou Zhou |
| author_facet | Qin Li Leibing Li Hanjian Zhu Fan Yang Ke Xiao Lin Zhang Menglin Zhang Yongsheng Peng Chao Wang Dongsheng Li Qian Wu Mengzhou Zhou |
| author_sort | Qin Li |
| collection | DOAJ |
| description | The inhibitory activity of lactic acid bacteria (LAB) toward advanced glycation end-products (AGEs) during vinegar fermentation was studied, and its relationships with the substrate consumption, antioxidant capacity, total phenolic content, total flavonoid compounds, α-glucosidase, and α-amylase activity inhibition were evaluated. The vinegar was made from rice powder flour by liquid-state fermentation (LSF). The selected LAB strains were separately co-cultivated with Saccharomyces cerevisiae and Acetobacter pasteurianus 1.41 in alcoholic and acetic acid fermentation, respectively. Among 3 strains, Lactobacillus fermentum showed the strongest inhibitory effect on the formation of total fluorescent AGEs and carboxymethyl lysine (CML)/carboxyethyl lysine (CEL) in the fermentation process. The corresponding mechanisms included the acceleration of substrate consumption, improvement of antioxidant activities, and inhibition of α-glucosidase and α-amylase. In addition, the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities, while the α-glucosidase and α-amylase activities were positively correlated with the total phenols and total flavonoids. Moreover, the variety of main flavor compounds increased, including esters, alcohols, phenols and acids. The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs, CML and CEL on fermented products and in the food processing industry, without associated risks to consumers. |
| format | Article |
| id | doaj-art-69c61486a5f74d65ba5bf4f60060b6f5 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-69c61486a5f74d65ba5bf4f60060b6f52025-02-03T06:15:29ZengTsinghua University PressFood Science and Human Wellness2213-45302022-09-0111514091418Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentationQin Li0Leibing Li1Hanjian Zhu2Fan Yang3Ke Xiao4Lin Zhang5Menglin Zhang6Yongsheng Peng7Chao Wang8Dongsheng Li9Qian Wu10Mengzhou Zhou11Key Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaWuhan Product Quality Supervision and Inspection Institute, Wuhan 430000, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; Correspondence authors at: Hubei University of Technology, Wuhan 430068, China.Key Laboratory of Fermentation Engineering (Ministry of Education), National ''111'' Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; Correspondence authors at: Hubei University of Technology, Wuhan 430068, China.The inhibitory activity of lactic acid bacteria (LAB) toward advanced glycation end-products (AGEs) during vinegar fermentation was studied, and its relationships with the substrate consumption, antioxidant capacity, total phenolic content, total flavonoid compounds, α-glucosidase, and α-amylase activity inhibition were evaluated. The vinegar was made from rice powder flour by liquid-state fermentation (LSF). The selected LAB strains were separately co-cultivated with Saccharomyces cerevisiae and Acetobacter pasteurianus 1.41 in alcoholic and acetic acid fermentation, respectively. Among 3 strains, Lactobacillus fermentum showed the strongest inhibitory effect on the formation of total fluorescent AGEs and carboxymethyl lysine (CML)/carboxyethyl lysine (CEL) in the fermentation process. The corresponding mechanisms included the acceleration of substrate consumption, improvement of antioxidant activities, and inhibition of α-glucosidase and α-amylase. In addition, the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities, while the α-glucosidase and α-amylase activities were positively correlated with the total phenols and total flavonoids. Moreover, the variety of main flavor compounds increased, including esters, alcohols, phenols and acids. The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs, CML and CEL on fermented products and in the food processing industry, without associated risks to consumers.http://www.sciencedirect.com/science/article/pii/S2213453022000696Lactobacillus fermentumAdvanced glycation end-productVinegar fermentationAntioxidant capacity |
| spellingShingle | Qin Li Leibing Li Hanjian Zhu Fan Yang Ke Xiao Lin Zhang Menglin Zhang Yongsheng Peng Chao Wang Dongsheng Li Qian Wu Mengzhou Zhou Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation Food Science and Human Wellness Lactobacillus fermentum Advanced glycation end-product Vinegar fermentation Antioxidant capacity |
| title | Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation |
| title_full | Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation |
| title_fullStr | Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation |
| title_full_unstemmed | Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation |
| title_short | Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation |
| title_sort | lactobacillus fermentum as a new inhibitor to control advanced glycation end product formation during vinegar fermentation |
| topic | Lactobacillus fermentum Advanced glycation end-product Vinegar fermentation Antioxidant capacity |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022000696 |
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