Antioxidant and immunomodulatory properties of aqueous acetic acid macromolecular extract from Saccharina japonica holdfast and its effects on the caecal microbiota of mice fed a high-sucrose and low-fibre diet

A large quantity of Saccharina japonica holdfast (SjH) is discarded as an unused by-product of the cultivation process. In this study, we isolated a functional fucoidan extract (FE) from SjH as an aqueous acetic acid macromolecular (>3 kDa) fraction. The main compounds in FE were fucoidans and phenolic compounds (phlorotannins). FE demonstrated notable superoxide anion radical-scavenging capacity in vitro, promoted nitric oxide (NO) secretion in RAW264.7 cells in the absence of lipopolysaccharide (LPS) from E. coli O111, and exerted an inhibitory effect on NO secretion in the presence of LPS. Mice were fed a high-sucrose diet containing no fibre (NF), 0.5% FE (FL) or 1.0% FE (FH) for 14 days. Compared with that in the spleen tissue of NF group mice, pro-inflammatory cytokines such as interleukin (IL)-1β, IL-6, and tumour necrosis factor-α were suppressed in FL- and FH-fed mice. Interferon-γ was suppressed by FH. The caecal microbiota was analysed using 16S rDNA (V4) amplicon sequencing. Allobaculum- and Bacteroides acidifaciens–like bacteria were abundant in FL- and FH-fed mice. In contrast, the abundances of Desulfovibrionaceae, which are inflammation- and gut dysbiosis–related microbes, and Prevotellaceae-like bacteria were reduced in FH-fed mice. These results suggest that SjH FE is a functional food with antioxidant and immunomodulatory properties that correlates with beneficial gut microbiota composition

In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1

In the present study, we developed new functional food materials from chickpea (Cicer arietinum) milk (CM) with desirable nutritional value, health functions, and rheology to mitigate lifestyle and age-related diseases.The anti-oxidant, anti-glycation, and bile acid-lowering properties of CM fermented with the lactic acid bacteria Lactiplantibacillus pentosus Himuka-SU5 (LpFCM) and Lactococcus lactis subsp. lactis Amami-SU1 (LcFCM) were determined in vitro. L. pentosus Himuka-SU5 and L. lactis Amami-SU1 were found to lower the pH from 6.4 to 4.7 at 12 and 48 h, respectively.The lactic acid concentration in LpFCM and LcFCM was 6.9 and 4.4 mg/mL, respectively. Both starters were found to degrade the dissolved proteins in CM, and L. lactis Amami-SU1 produced ammonia.Though the total phenolic content was slightly lower in LpFCM and LcFCM than in unfermented CM, O2− radical-scavenging capacity, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging capacity, and Fe-reducing power were high in both LpFCM and LcFCM. Anti-glycation in a bovine serum albumin-fructose model and the bile acid-lowering capacities of CM were distinctly increased following fermentation.Based on the results of the present study, we inferred that fermented CM can be considered a desirable food material to prevent and ameliorate chronic lifestyle diseases, particularly in the elderly.公開日: 2023-06-0

In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4

Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics.This study was conducted to develop new functional food materials from peanut (Arachis hypogaea) milk (PM) with desirable health functions to mitigate lifestyle and age-related diseases.The antioxidant, anti-glycation and bile acid-lowering properties of PM fermented with lactic acid bacteria Lactiplantibacillus plantarum Kinko-SU4 (FPM) were determined in vitro. L. plantarum Kinko-SU4 lowered the pH level from 6.4 to 4.3, 3.9, and 3.7 at 10, 24, and 48 h, respectively.The lactic acid concentration was 4.4 mg/mL after 48 h of incubation.The starter degraded the dissolved proteins in PM, including Ara h 1, one of the peanut allergens.Although the total phenolic content was 36% lower in FPM than in unfermented PM, O2− radical-scavenging capacity was high in FPM. Anti-glycation in a bovine serum albumin-fructose model and the bile acid-lowering capacities of PM were distinctly increased following fermentation.The result of this study infers that PM fermented with L. plantarum Kinko-SU4 can be considered a desirable food material to prevent and ameliorate chronic lifestyle diseases, particularly in the elderly