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用EFEL6901或EFEL6800发酵的羽衣甘蓝汁的协同抗氧化和抗炎活性。

Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with EFEL6901 or EFEL6800.

作者信息

Kim Ga Yun, Kim Seul-Ah, Kong Sun Young, Seong Hyunbin, Bae Jae-Han, Han Nam Soo

机构信息

Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of Korea.

出版信息

Antioxidants (Basel). 2023 Oct 12;12(10):1850. doi: 10.3390/antiox12101850.

DOI:10.3390/antiox12101850
PMID:37891929
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10604225/
Abstract

This study investigates the synergistic impact of fermenting kale juice with strains on its antioxidant and anti-inflammatory properties. Kale's rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with EFEL6901 or EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of the product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed nitric oxide (NO) production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers such as iNOS, COX-2, IL-6, and IL-1β and elevated anti-inflammatory cytokines, including IL-10. This research highlights the promising potential of fermented kale juice, enriched with strains, as a functional food with combined antioxidant and anti-inflammatory benefits.

摘要

本研究调查了用菌株发酵羽衣甘蓝汁对其抗氧化和抗炎特性的协同影响。羽衣甘蓝丰富的营养成分，尤其是其黄酮类化合物，具有潜在的健康益处。益生菌乳酸菌用于羽衣甘蓝发酵，以提高营养生物利用度并产生生物活性化合物。用EFEL6901或EFEL6800发酵的羽衣甘蓝汁表现出优异的微生物生长。游离糖和氨基酸被转化为醇类和有机酸，影响产品的感官特性和与健康相关的特性。此外，发酵增加了槲皮素和山奈酚的含量，表明其可用性提高。此外，发酵汁表现出显著的抗氧化活性并抑制一氧化氮（NO）的产生，显示出抗炎潜力。基因表达分析证实促炎标志物如诱导型一氧化氮合酶（iNOS）、环氧化酶-2（COX-2）、白细胞介素-6（IL-6）和白细胞介素-1β减少，抗炎细胞因子包括白细胞介素-10升高。本研究突出了富含菌株的发酵羽衣甘蓝汁作为具有抗氧化和抗炎综合益处的功能性食品的广阔前景。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/13c46e57e474/antioxidants-12-01850-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/1465ea5a324a/antioxidants-12-01850-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/c8098a73f1f6/antioxidants-12-01850-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/b979f9879f30/antioxidants-12-01850-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/b7a5f9749e79/antioxidants-12-01850-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/88a3d3e00182/antioxidants-12-01850-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/ee1937b6a56c/antioxidants-12-01850-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/13c46e57e474/antioxidants-12-01850-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/1465ea5a324a/antioxidants-12-01850-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/c8098a73f1f6/antioxidants-12-01850-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/b979f9879f30/antioxidants-12-01850-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/b7a5f9749e79/antioxidants-12-01850-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/88a3d3e00182/antioxidants-12-01850-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/ee1937b6a56c/antioxidants-12-01850-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f618/10604225/13c46e57e474/antioxidants-12-01850-g007.jpg

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