This study evaluated the fermentation potential and antagonistic activity of four probiotic Lactobacillus strains(L.rhamnosus CWKu-12,L.plantarum CWJ3,L.paracasei CWKu14,and L.casei CWM15)isolated from Cocos nucifera ...This study evaluated the fermentation potential and antagonistic activity of four probiotic Lactobacillus strains(L.rhamnosus CWKu-12,L.plantarum CWJ3,L.paracasei CWKu14,and L.casei CWM15)isolated from Cocos nucifera L.var.nana water.Among them,L.plantarum CWJ3 demonstrated the most promising fermentation characteristics,with a stable growth rate and high viable cell productivity.L.plantarum CWJ3 produced elevated levels of lactic acid(7.48±0.98 mg mL^(-1))and acetic acid(0.18±0.02 mg mL^(-1))in the fermented coconut water,as quantified by high-performance liquid chromatography(HPLC).Furthermore,all Lactobacillus strains exhibited significant antagonistic activity against Escherichia coli,Klebsiella pneumoniae,and Staphylococcus aureus.After 48 h of combined fermentation,Lactobacillus strains remained viable,while the cell density of the pathogens declined significantly.Volatile metabolite analysis of coconut water samples fermented with combined cultures of Lactobacillus strains and pathogens,using solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS),revealed the production of diverse antimicrobial compounds,including acetic acid,octanoic acid,alcohols,aldehydes,ketones,esters,and phenolic compounds.Acidification,resulting from the production of organic acid,was identified as the primary mechanism of pathogen inhibition.Notably,L.plantarum CWJ3 and L.rhamnosus CWKu-12 produced the highest percentage of volatile acetic acid(13%-14%relative peak area),strengthening their antimicrobial effects along with lactic acid.Additionally,all strains effectively reduced polyphenol oxidase activity and controlled enzymatic browning in coconut water.Overall,L.plantarum CWJ3,followed by L.rhamnosus CWKu-12,emerged as strong candidates for food biopreservatives due to their antimicrobial efficacy and antibrowning properties.展开更多
Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes.It is known to reduce the risk of cancers,hyperlipidemia,and hyperglycemia due to the presence of a variety of functional active c...Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes.It is known to reduce the risk of cancers,hyperlipidemia,and hyperglycemia due to the presence of a variety of functional active compounds.Major active components available in Cinnamon are cinnamaldehyde,cinnamyl acetate,cinnamyl alcohol,eugenol,tannin,methyl-hydroxy chalcone polymer(MHCP),cinnamic acid,camphor,etc.Among the commonly cultivated cinnamon species;Cinnamon verum or Cinnamomum zeylanicum,known as Ceylon cinnamon,has been identified as superior in beneficial active compound composition compared to its counterpart C.cassia.Various parts of the cinnamon plant such as bark,roots,and leaves contain different compositions of active compounds.Hence,their extractions are in medicinal use.Cinnamon oils and oleoresins are frequently used in the food industry due to their flavor and health benefits.Cinnamon is proven to reduce low-density lipoprotein and serum triglyceride contents effectively.High antioxidant properties are assumed to reduce the risk of cancers of various types.The antimicrobial properties of cinnamon extracts are often considered in Asian endemic medicinal treatments and are clinically proven.Among all,the remarkable ability of cinnamon in increasing insulin sensitivity and thereby,reducing the risk of type 2 diabetes has is a highlight.展开更多
基金funded by the Research Council of the University of Sri Jayewardenepura,Sri Lanka,under the research grant number:ASP/01/RE/TEC/2022/83.
文摘This study evaluated the fermentation potential and antagonistic activity of four probiotic Lactobacillus strains(L.rhamnosus CWKu-12,L.plantarum CWJ3,L.paracasei CWKu14,and L.casei CWM15)isolated from Cocos nucifera L.var.nana water.Among them,L.plantarum CWJ3 demonstrated the most promising fermentation characteristics,with a stable growth rate and high viable cell productivity.L.plantarum CWJ3 produced elevated levels of lactic acid(7.48±0.98 mg mL^(-1))and acetic acid(0.18±0.02 mg mL^(-1))in the fermented coconut water,as quantified by high-performance liquid chromatography(HPLC).Furthermore,all Lactobacillus strains exhibited significant antagonistic activity against Escherichia coli,Klebsiella pneumoniae,and Staphylococcus aureus.After 48 h of combined fermentation,Lactobacillus strains remained viable,while the cell density of the pathogens declined significantly.Volatile metabolite analysis of coconut water samples fermented with combined cultures of Lactobacillus strains and pathogens,using solid-phase microextraction(SPME)and gas chromatography-mass spectrometry(GC-MS),revealed the production of diverse antimicrobial compounds,including acetic acid,octanoic acid,alcohols,aldehydes,ketones,esters,and phenolic compounds.Acidification,resulting from the production of organic acid,was identified as the primary mechanism of pathogen inhibition.Notably,L.plantarum CWJ3 and L.rhamnosus CWKu-12 produced the highest percentage of volatile acetic acid(13%-14%relative peak area),strengthening their antimicrobial effects along with lactic acid.Additionally,all strains effectively reduced polyphenol oxidase activity and controlled enzymatic browning in coconut water.Overall,L.plantarum CWJ3,followed by L.rhamnosus CWKu-12,emerged as strong candidates for food biopreservatives due to their antimicrobial efficacy and antibrowning properties.
文摘Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes.It is known to reduce the risk of cancers,hyperlipidemia,and hyperglycemia due to the presence of a variety of functional active compounds.Major active components available in Cinnamon are cinnamaldehyde,cinnamyl acetate,cinnamyl alcohol,eugenol,tannin,methyl-hydroxy chalcone polymer(MHCP),cinnamic acid,camphor,etc.Among the commonly cultivated cinnamon species;Cinnamon verum or Cinnamomum zeylanicum,known as Ceylon cinnamon,has been identified as superior in beneficial active compound composition compared to its counterpart C.cassia.Various parts of the cinnamon plant such as bark,roots,and leaves contain different compositions of active compounds.Hence,their extractions are in medicinal use.Cinnamon oils and oleoresins are frequently used in the food industry due to their flavor and health benefits.Cinnamon is proven to reduce low-density lipoprotein and serum triglyceride contents effectively.High antioxidant properties are assumed to reduce the risk of cancers of various types.The antimicrobial properties of cinnamon extracts are often considered in Asian endemic medicinal treatments and are clinically proven.Among all,the remarkable ability of cinnamon in increasing insulin sensitivity and thereby,reducing the risk of type 2 diabetes has is a highlight.
