Oh Byung-Taek, Jeong Seong-Yeop, Velmurugan Palanivel, Park Jung-Hee, Jeong Do-Youn
Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596, South Korea; Plant Medical Research Centre, College of Agricultural and Life Sciences, Chonbuk National University, Jenoju, Jeonbuk 54896, South Korea.
Microbial Institute for Fermentation Industry (MIFI), Sunchang, Jeonbuk 56048, South Korea.
J Biosci Bioeng. 2017 Nov;124(5):542-550. doi: 10.1016/j.jbiosc.2017.05.011. Epub 2017 Jul 6.
The aim of this study was to investigate the fermentation of blueberry fruit with selected probiotic bacteria (Bacillus amyloliquefaciens and Lactobacillus brevis) and yeast (Starmerella bombicola) isolated from fermented starfish for the extraction of functionalized products for biomedical applications. All probiotic-based fermented extracts showed augmented antibacterial and antioxidant activity compared to the control. Biochemical parameters of viable cell count, titratable acidity, total phenol, total anthocyanin, total flavonoids, total sugar, and reducing sugar were analyzed during a 0-96 h fermentation period. In addition, Fourier transform infrared (FTIR) spectroscopy was performed to determine the functional groups in the control and fermented extracts and it signifies the presence of alcohol groups, phenol groups, carboxylic acids, and aliphatic amines, respectively. The well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays determined that the S. bombicola-mediated fermented extract has excellent activity, followed by B. amyloliquefaciens and L. brevis, at a high concentration of 1.0 g/mL fermented extract. The ABTS and DPPH showed significant scavenging activity with IC values of (30.52 ± 0.08)/(155.10 ± 0.06) μg/mL, (24.82 ± 0.16)/(74.21 ± 1.26) μg/mL, and (21.81 ± 0.08)/(125.11 ± 0.04) μg/mL for B. amyloliquefaciens, L. brevis, and S. bombicola, respectively. Developing a value-added fermented blueberry product will help circumvent losses because of the highly perishable nature of the fruit.
本研究的目的是研究蓝莓果实与从发酵海星中分离出的特定益生菌（解淀粉芽孢杆菌和短乳杆菌）以及酵母（博伊丁假丝酵母）的发酵过程，以提取用于生物医学应用的功能化产品。与对照相比，所有基于益生菌的发酵提取物均显示出增强的抗菌和抗氧化活性。在0-96小时的发酵期内分析了活细胞计数、可滴定酸度、总酚、总花青素、总黄酮、总糖和还原糖的生化参数。此外，进行了傅里叶变换红外（FTIR）光谱分析，以确定对照提取物和发酵提取物中的官能团，结果分别表明存在醇基、酚基、羧酸和脂肪胺。通过平板扩散法、最低抑菌浓度（MIC）和最低杀菌浓度（MBC）测定法确定，在发酵提取物浓度为1.0 g/mL时，博伊丁假丝酵母介导的发酵提取物具有优异的活性，其次是解淀粉芽孢杆菌和短乳杆菌。ABTS和DPPH测定显示，解淀粉芽孢杆菌、短乳杆菌和博伊丁假丝酵母的IC值分别为(30.52±0.08)/(155.10±0.06) μg/mL、(24.82±0.16)/(74.21±1.26) μg/mL和(21.81±0.08)/(125.11±0.04) μg/mL，具有显著的清除活性。开发增值发酵蓝莓产品将有助于避免因蓝莓果实极易腐烂而造成的损失。
