Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production

Climatic Factors Shape the Spatial Distribution of Concentrations of Triterpenoids in Barks of White Birch (Betula Platyphylla Suk.) Trees in Northeast China

Betulin, betulinic acid and lupeol are naturally occurring pentacyclic triterpenoids with significant medicinal values. Great amounts of triterpenoids are found in the bark of white birch (Betula platyphylla Suk.) trees, which can be affected by climatic factors along the geographical gradients. In this study, site-based data of triterpenoids’ (betulin, betulinic acid and lupeol) concentrations were determined in barks of white birch trees from 48 sites in Northeast China. Triterpenoid concentration in white birch tree barks did not change in response to any geographical gradients along latitudes, longitudes or elevations. Instead, concentrations of betulin and lupeol in birch tree barks increased with the increase of temperature and precipitation but declined with the increase of relative humidity. As a result, betulin concentration was higher in birch trees in the northeastern and southwestern parts of the study area, and lower in the central part of the study area in Northeast China. Although betulinic acid concentration did not change with climatic factors, its distribution pattern was similar to betulin concentration. Lupeol concentration was highest in the north-eastern part and along the southern and eastern boundaries in the study area. Our results can supply information for precondition of triterpenoids’ extraction for industrial production, which can be an available approach to solve the issue of bark waste processing of white birch

Data_Sheet_1_Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria.zip

The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production.</p