Potential use of Lactococcus lactis subsp. lactis IO-1 in Fermented Coconut Juice

Due to its elevated dietary advantage for health and pleasant taste as well as standard use in bio-pharmaceutical and beverage production, coconut beverage (CB) has drawn significant attention over the previous decade. CB is regarded as an appealing innovative probiotic fruit drink among non-dairy probiotic production, which helps to prevent and alleviate many health problems. The primary objective of this research was to justify Lactococcus lactis-IO1’s growth, survival and production performance in various forms of CB (unpasteurized CB (UPW) and pasteurized CB at 90 °C (PCW90), 80 °C (PCW80) and 70 °C (PCW70) for 5, 15 and 25 minutes. The four distinct forms of CB (UPW, PCW90, PCW80, and PCW70) were fermented with L. lactis IO-1 for 48 h at 30 °C and the total viability of the cells, total soluble solids (TSS), pH, total acidity (TA), reduction sugar (RS), polyphenol, antioxidant (AO) and toxicity were studied at 24 and 48 h. This study proved that the production of different forms of CB with probiotic L. lactis IO-1 enhanced cell viability, TA, total phenolic content (TPC) and AO. The viable cell (9.5 log CFU/mL), TA (0.98%) and TPC (65.79 μg/mL gallic acid equivalent) in the fermented UPW were significantly (p<0.05) greater at 48 h compared to PCW90, PCW80 and PCW70 observed. Significantly fermented UPW (p<0.05) displayed the highest 1, 2-diphenyl-2-picrylhydrazl (DPPH), total antioxidant capacity (TAC), ferric reducing antioxidant power (FRAP) radical-scavenging abilities at 48 h (63.03, 68.88 and 67.62%, respectively), compared to the three other culture broths. The levels of RS, TSS and pH were significantly (p<0.05) lower in the fermented UPW at 48 h than the other observed three media. In addition, the four culture broths have low larvicidal potential against the brine shrimp, although the degree of toxicity between the fermented culture broths varied. After 28 days of storage process at 4 °C, growth of L. lactis in fermented UPW, PCW90, PCW80 and PCW70 reduced slightly and reaching a considerably elevated viability cell population of 9.13, 8.4, 8.49, 8.59 log CFU/mL, respectively. Throughout the 28 days of the storage process, the pH and TSS value remained relatively constant at 4 °C. The results obtained indicates that the UPW sample fermented with L. lactis IO-1 could be useful for development of functional beverage not only shelf life but also nutraceutical with health benefit, and able to overpower the natural microbiota of UPW, thus safer for consumption at lower production costs. Keywords: L. lactis subsp. lactis IO-1, coconut beverage, antioxidant, toxicity, probiotic

Physicochemical, nutritional and functional properties of Canarium odontophyllum (Dabai)

Dabai (Canarium odontophyllum) is commonly planted in most parts of the world and is highly rich in carbohydrates, carotenoids, vitamins, fat, protein, dietary fiber, and mineral and polyphenolic compounds. Some related studies have proven that dabai has the potential to induce anti-diabetic, anti-atherosclerotic, anticholinesterase and cardio protective effects. At the same time, it has attracted more attention in the medicinal as well as in the development of functional foods. These nutrient and bioactive compounds in dabai have significant effects on human health. In order to make better use of this crop, there is a need for further study. Therefore, the purpose of this article is to summarize the physicochemical properties and nutritional components of dabai, and to provide a reference for further research on the benefits to human health. Keywords: Canarium odontophyllum, Human health; Bio-functional property; Nutritional composition; Physicochemical propert

Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health

In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics

Comparative assessment of heavy metal contamination of abandoned and active dumpsite of Osun waste management, Ejigbo Road, Osogbo, Osun State, Nigeria

This study conducts a comparative assessment of two dumpsites (abandoned and active dumpsite) around Osogbo metropolis Osun State Nigeria. Ten selected heavy metals (HMs) such as arsenic, copper, cobalt, cadmium, chromium, iron, nickel, manganese, lead and zinc were determined. The soil samples were collected, at strategic points to revealed variation in samples. The concentrations of HMs were quantitatively determined using atomic absorption spectroscopy. The results indicated that all the HMs determined were found between below detection limit (bdl) to 0.611 mg/kg and bdl –0.880 mg/kg for abandoned and active dumpsites, respectively. The concentration factor and geo-accumulation intensity revealed no contamination to strong contamination and from uncontaminated to strong contamination intensity, respectively. The concentrations for some of the HMs were below the tolerable recommendation level by National Environmental Standards and Regulation Enforcement Agency and Food and Agriculture Organization/World Health Organization in soil samples. This study recommends periodic monitoring and that possible decontamination of the dumpsite are crucial because these dumpsites were currently in use for crops cultivation such as maize, vegetable bananas, and some other arable plants. Also, HM concentrations in crops should be investigated and monitored at these dumpsites regularly in order to avert detrimental effects of HM pollution, which could manifest many years after exposure, as they are recalcitrant in the environment

Assessment of the Selected Heavy Metals Contamination of Fossil Fuel (Coal) within Okaba, Onyeama and Ribadu Mining Sites, Nigeria

The concentration levels of selected trace metals in coal sam-ples collected from three different locations, namely Okaba coal deposit Kogi State, Onyeama coal deposit and Ribadu both in Enugu state, were investigated in this study.Method: The representative coal samples were analysed for the presence of trace metals such as Cadmium, Chromium, Lead and Copper using an Atomic Absorption Spectrophotometer.Result: The mean concentrations of 0.043 ± 0.007, 0.020 ± 0.006, 0.032 ± 0.006 and 7.245 ± 0.557 (mg/kg) were observed for the selected metals. The concentration of the selected metals investigated with the exception of Lead was found to be above detection limit for EPA – NBS standard and compared to the previous work done globally.Conclusion: The emission of coal has been attributed to the release of critical heavy metals such as Cadmium, Chromium, Lead and Copper, into the environment thereby posing a threat to human health and endangering the ecosyste

USE OF THE LACTOCOCCUS LACTIS IO-1 FOR DEVELOPING A NOVEL FUNCTIONAL BEVERAGE FROM COCONUT WATER

The goal of this work was to add value to the coconut water (CW) by fermentation with the potential probiotic Lactococcus lactis subsp lactis IO-1 in order to produce fermented CW beverages. Unpasteurized coconut water (UPW) was fermented with Lactococcus lactis subsp lactis IO-1 for 48 h at 30°C, and the viable cell counts, total acidity, pH, degree of polymerization, antioxidant activity, antibacterial bioassay and lethality bioassay were studied at 24 and 48 h. We revealed that the fermentation process of UPW with probiotic L. lactis IO-1 increased the viable cell counts. The total phenolic compound exhibited a higher antioxidative ability in fermented UPW at 48 h (65.79g/mL gallic acid equivalence). The fermented UPW exhibited the highest ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging abilities at 48 h (67.62 and 63.03%), The culture extracted from fermented UPW inhibited all the tested pathogenic foodborne such as Listeria monocytogenes, Salmonella typhi, Staphylococcus aureus, and Escherichia coli, although the degree of antagonistic varied between the pathogens. Furthermore, fermented UPW extract sample at 48 h, exhibited lower potent activity against the brine shrimp with LC50 values (7158.2 µg/mL). Comparatively, pasteurized coconut water (PCW90) fermented by Lactococcus lactis subsp lactis IO-1 produced a fermented beverage PCW90 with similar properties as the fermented UPW. Adding 0.4% (w/v) of coconut flavor and 20% pure honey (v/v) into the fermented CW gave the beverage a better taste. The obtained results showed that the CW product fermented by Lactococcus lactis subsp lactis IO-1 may be used as a novel functional beverage comprising both probiotics and electrolytes, which can serve as a good vehicle for developing a wider range of novel products. Keywords: Antibacterial activity, antioxidant activity, brine shrimp lethality test, coconut water, cytotoxicity

Industrial, Biological and Pharmacological uses of Shorea macrophylla L.

Trees of Shorea macrophylla L. (Engkabang jantong) are one of the most valuable commodities in South East Asia, due to their good quality of Meranti timbers and illipe nuts that generate oil. They also produced important green industrial chemicals such as varnishes, insecticides, additives in lubricants, adhesives, polishes, plasticizers, and of medicinal values. Several related studies have proven that the wood and wood residues of S. macrophylla L. are suitable for the production of furniture and cattle feedstocks. At the same time, fat emulsion from the illipe nuts attracts more attention in the waxes and cosmaceutical as well as food products industries. Similarly, it has been employed as an active natural food additives in a few newly produced food products. These makes S. macrophylla L. an important commodity in foreign markets. In order to better unravel the potentials of this plant, further in depth studies would be required. Therefore, the purpose of this article is to review on the industrial, biological, and pharmacological applications of S. macrophylla

Toxicity Assessment of Lactococcus lactis IO-1 Used in Coconut Beverages against Artemia salina using Brine Shrimp Lethality Test

Background and objective: Plant-based fermented foods containing favorable micro-organisms have been used to improve diets. Starter microorganisms may produce toxic compounds that are hazardous to consumers. Brine shrimp lethality test is a convenient and appropriate assay to check toxicity of samples. The aim of this study was to investigate toxicity of pasteurized coconut beverages at 70°C, 80°C and 90°C for 25, 15 and 5 min, respectively, and unpasteurized coconut beverages fermented by Lactococcus lactis against Artemia salina nauplii. Material and methods: After extraction of coconut beverages fermented by Lactococcus lactis using methanol, cytotoxicity was assessed using (lethality concentration). Newly 10 hatched Artemia salina nauplii were transferred into various concentrations (in replicates) of the fermented sample extracts. After 24 h, survived Artemia salina nauplii were counted and lethality concentration was assessed. The brine shrimp lethality test was used to investigate sample toxicity at various doses from 1 to 500 µg ml-1 at various time intervals. Results and conclusion: The fermented extracts included low larvicidal potential against Artemia salina nauplii. Correlations were reported between the extract doses and percentage mortality of nauplli brine shrimp. The pasteurized fermented extracts were less toxic and cheaper. Interestingly, starter culture, fermentation, thermal treatment and time contributed to breaking down of hydrolysable tannins and larger polyphenolic compounds, producing smaller compounds with lower toxicity responses in brine shrimp lethality test. The four probiotics beverage extracts included non-cytotoxic activity as presented by low mortalities in brine shrimp lethality test. In conclusion, these extracts can be used to justify probiotic production of beverages. Conflict of interest: The authors declare no conflict of interest

CELL VIABILITY, PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF PROBIOTIC COCONUT JUICE DURING COLD STORAGE

Probiotic fermentation has gained considerable attention in the pharmaceutical and food industries. Milk-based products are not in demand among vegetarians, people with allergies to certain proteins, and lactose-intolerant consumers. Therefore, there is a genuine interest in the production of crop juice-based probiotic beverages with probiotic potentials. The objective of this study is focused on the development and storage of probiotic coconut juice using lactic acid bacteria (LAB) as a starter. The viability of the probiotic, its physicochemical properties, and antibacterial potentials of the stored probiotic coconut juice employing LAB (Lactobacillus casei ATCC 393, Lactobacillus plantarum ATCC20174, Lactobacillus rhamnosus ATCC 7469, and Lactococcus lactis IO-1) as a single starter culture were studied. Sensory tests were also performed on the samples. There was an increase in total acidity production and a decrease in pH and brix levels, as well as phenolic, antioxidant and tannin contents during the refrigerated condition. At weeks three and four, coconut juice inoculated with L. lactis IO-1 samples had the highest total acidity (1.32%). However, the level of phenolic compound, antioxidant, and tannin contents showed a slight decrease during storage. The probiotic strains were viable throughout the refrigerated condition. L. lactis IO-1 showed greater viability compared with other strains (8.426 log CFU/mL). There were no significant differences between all the samples in terms of taste, aroma, colour and appearance. It could be inferred from this study that high acidity and the presence of inhibitor phenolic compounds in the probiotic coconut juice have no negative impact on the viability of the probiotics and antibacterial potential of the samples throughout storage. Hence, probiotic fermentation could provide an alternative outlet for coconut juice utilization, and could be used to produce novel probiotic beverages for consumers, especially in terms of sports nutrition