Biochemistry Department, College of Science and Technology, Covenant University, Ota 100122, Nigeria.
Molecular Biology Laboratory, College of Science and Technology, Covenant University, Ota 100122, Nigeria.
Molecules. 2020 Dec 19;25(24):6021. doi: 10.3390/molecules25246021.
Linn (African star apple) is a fruit with extensive nutritional and medicinal benefits. The fruit and kernel in the seed are both edible. Strains of lactic acid bacteria (LAB) were isolated from fermented seeds and assessed for probiotic characteristics. The extracts in both the unfermented and the fermented aqueous extracts from the kernels obtained from the seeds of were subjected to analysis using the gas chromatography/mass spectrometry (GC-MS) method. This analysis identified the bioactive compounds present as possible substrate(s) for the associated organisms inducing the fermentation and the resultant biotransformed products formed. Three potential probiotic LAB strains identified as (ProbtA1) (ProbtA2a) and (ProbtA2b) were isolated from the fermented seeds. All strains were non hemolytic, which indicated their safety, Probt (A1, A2a, and A2b) grew in an acidic environment (pH 3.5) during the 48-h incubation time, and all three strains grew in 1% bile, and exhibited good hydrophobicity and auto-aggregation properties. Mucin binding proteins was not detected in any strain, and bile salt hydrolase was detected in all the strains. l-lactic acid (28.57%), norharman (5.07%), formyl 7-hexadecenoate (1.73%), and indole (1.51%) were the four major constituents of the fermented kernel of the , while 2,5-dimethylpyrazine (C1, 1.27%), 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one (C2, 2.90%), indole (C3, 1.31%), norharman (C4, 3.01%), and methyl petroselinate (C5, 4.33%) were the five major constituents of the unfermented kernels. The isolated LAB are safe for consumption. The fermenting process metabolized C1, C2, and C5, which are possible starter cultures for the growth of probiotics. Fermentation is an essential tool for bioengineering molecules in foods into safe and health beneficial products.
林纳（非洲星苹果）是一种具有广泛营养和药用价值的水果。果实和种子中的核仁都可食用。从发酵种子中分离出乳酸菌（LAB）菌株，并评估其益生菌特性。用气相色谱/质谱（GC-MS）法对未发酵和发酵的种仁水提物中的提取物进行分析。该分析确定了作为相关生物诱导发酵的可能底物（s）和由此产生的生物转化产物的生物活性化合物。从发酵的种子中分离出三种可能的益生菌 LAB 菌株，分别鉴定为 （ProbtA1）、 （ProbtA2a）和 （ProbtA2b）。所有菌株均不溶血，表明其安全性，Probt（A1、A2a 和 A2b）在 48 小时孵育期间在酸性环境（pH3.5）中生长，所有三株菌均在 1%胆汁中生长，表现出良好的疏水性和自聚集特性。在任何菌株中均未检测到粘蛋白结合蛋白，而所有菌株均检测到胆盐水解酶。发酵后的种子仁中主要含有 4 种成分，分别为 l-乳酸（28.57%）、氧化咔啉（5.07%）、甲酰基 7-十六烯酸（1.73%）和吲哚（1.51%），而未发酵的种子仁中主要含有 5 种成分，分别为 2,5-二甲基吡嗪（C1，1.27%）、3,5-二羟基-6-甲基-2,3-二氢吡喃-4-酮（C2，2.90%）、吲哚（C3，1.31%）、氧化咔啉（C4，3.01%）和甲基千里光碱（C5，4.33%）。分离的 LAB 可安全食用。发酵过程代谢了 C1、C2 和 C5，它们可能是益生菌生长的起始培养物。发酵是将食品中的生物工程分子转化为安全和有益健康的产品的重要工具。
