The concept of synergistic fermentation and formulations presents a valuable approach towards the production of sustainable foods with greater health advantages.This study investigated the influence of synergistic fer...The concept of synergistic fermentation and formulations presents a valuable approach towards the production of sustainable foods with greater health advantages.This study investigated the influence of synergistic fermentation and spices integration on pH,titratable acidity(TTA),and in vitro anti-inflammatory potentials of fermented cereals.The pH,TTA,and anti-inflammatory activities were measured using standard procedures.Results obtained showed that as fermentation time progressed,pH decreased with increasing TTA.Highest percentage ash,moisture,and protein was recorded in CCSLY1,CCMLY2,and CCSLY1 with corresponding values of 11.00%,12.40%and 15.80%respectively.Anti-inflammatory activities(membrane stability and lipoxygenase inhibitory activity)of the fermented substrates also increased significantly(P<0.05),with increase in con-centration.Notably,CCSLY1(starter fermented sorghum integrated with cloves and cinnamon)at concentrations ranging from 100 to 1600μg/mL demonstrated the highest percentage membrane stability(9.32%to 32.71%)and lipoxygenase inhibitory activity(13.71%to 55.02%).Additionally,CCSLY1 showed lowest IC_(50) values of 2653.93μg/mL and 1238.06μg/mL for membrane stability and lipoxygenase inhibitory activity respectively,compared to other fermented cereal substrates.Conclusively,this study indicated that synergistic fermentation and integration with spices improved the pH,TTA,and anti-inflammatory activities of the fermented cereals,suggesting them as promising functional fermented foods for delivering targeted health benefits.展开更多
基金supported by the Federal Gov-ernment of Nigeria Tertiary Education Trust Fund(TETFund)through Osun State University.
文摘The concept of synergistic fermentation and formulations presents a valuable approach towards the production of sustainable foods with greater health advantages.This study investigated the influence of synergistic fermentation and spices integration on pH,titratable acidity(TTA),and in vitro anti-inflammatory potentials of fermented cereals.The pH,TTA,and anti-inflammatory activities were measured using standard procedures.Results obtained showed that as fermentation time progressed,pH decreased with increasing TTA.Highest percentage ash,moisture,and protein was recorded in CCSLY1,CCMLY2,and CCSLY1 with corresponding values of 11.00%,12.40%and 15.80%respectively.Anti-inflammatory activities(membrane stability and lipoxygenase inhibitory activity)of the fermented substrates also increased significantly(P<0.05),with increase in con-centration.Notably,CCSLY1(starter fermented sorghum integrated with cloves and cinnamon)at concentrations ranging from 100 to 1600μg/mL demonstrated the highest percentage membrane stability(9.32%to 32.71%)and lipoxygenase inhibitory activity(13.71%to 55.02%).Additionally,CCSLY1 showed lowest IC_(50) values of 2653.93μg/mL and 1238.06μg/mL for membrane stability and lipoxygenase inhibitory activity respectively,compared to other fermented cereal substrates.Conclusively,this study indicated that synergistic fermentation and integration with spices improved the pH,TTA,and anti-inflammatory activities of the fermented cereals,suggesting them as promising functional fermented foods for delivering targeted health benefits.
