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Mauro Serafini - One of the best experts on this subject based on the ideXlab platform.
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unFermented and Fermented rooibos teas aspalathus linearis increase plasma total antioxidant capacity in healthy humans
Food Chemistry, 2010Co-Authors: Debora Villano, Monia Pecorari, Maria Francesca Testa, Anna Raguzzini, Angelique Stalmach, Alan Crozier, Claudio Tubili, Mauro SerafiniAbstract:The aim of the study was to assess the effect of drinking rooibos tea (Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unFermented rooibos tea displayed a 28% higher value of TRAP than did the Fermented Beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500ml of either water, unFermented or Fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1h post-consumption (+6.6%, p <0.05 Fermented tea; +2.9%, p <0.01 unFermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30min was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans.
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bioavailability of c linked dihydrochalcone and flavanone glucosides in humans following ingestion of unFermented and Fermented rooibos teas
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Angelique Stalmach, Monia Pecorari, Mauro Serafini, William Mullen, Alan CrozierAbstract:High-performance liquid chromatography−mass spectrometry (HPLC-MSn) detected aspalathin and nothofagin, C-glycosides of apigenin and luteolin, and four eriodictyol-C-glycoside isomers in unFermented and Fermented rooibos teas. The Fermented drink contained 10-fold higher levels of aspalathin and nothofagin and a 4-fold lower eriodictyol-C-glycoside content than the Fermented tea. The total flavonoid contents in 500 mL servings of the teas were 84 (Fermented) and 159 μmol (unFermented). Following the ingestion of 500 mL of the teas by 10 volunteers, 0−24 h urine and plasma samples were collected for analysis. HPLC-MSn identified eight metabolites in urine. These were O-linked methyl, sulfate, and glucuronide metabolites of aspalathin and an eriodictyol-O-sulfate. The main compound excreted was an O-methyl-aspalathin-O-glucuronide (229 nmol) following ingestion of the unFermented drink and eriodictyol-O-sulfate (68 nmol) after ingestion of the Fermented Beverage. The overall metabolite levels excreted were ...
Alan Crozier - One of the best experts on this subject based on the ideXlab platform.
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unFermented and Fermented rooibos teas aspalathus linearis increase plasma total antioxidant capacity in healthy humans
Food Chemistry, 2010Co-Authors: Debora Villano, Monia Pecorari, Maria Francesca Testa, Anna Raguzzini, Angelique Stalmach, Alan Crozier, Claudio Tubili, Mauro SerafiniAbstract:The aim of the study was to assess the effect of drinking rooibos tea (Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unFermented rooibos tea displayed a 28% higher value of TRAP than did the Fermented Beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500ml of either water, unFermented or Fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1h post-consumption (+6.6%, p <0.05 Fermented tea; +2.9%, p <0.01 unFermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30min was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans.
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bioavailability of c linked dihydrochalcone and flavanone glucosides in humans following ingestion of unFermented and Fermented rooibos teas
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Angelique Stalmach, Monia Pecorari, Mauro Serafini, William Mullen, Alan CrozierAbstract:High-performance liquid chromatography−mass spectrometry (HPLC-MSn) detected aspalathin and nothofagin, C-glycosides of apigenin and luteolin, and four eriodictyol-C-glycoside isomers in unFermented and Fermented rooibos teas. The Fermented drink contained 10-fold higher levels of aspalathin and nothofagin and a 4-fold lower eriodictyol-C-glycoside content than the Fermented tea. The total flavonoid contents in 500 mL servings of the teas were 84 (Fermented) and 159 μmol (unFermented). Following the ingestion of 500 mL of the teas by 10 volunteers, 0−24 h urine and plasma samples were collected for analysis. HPLC-MSn identified eight metabolites in urine. These were O-linked methyl, sulfate, and glucuronide metabolites of aspalathin and an eriodictyol-O-sulfate. The main compound excreted was an O-methyl-aspalathin-O-glucuronide (229 nmol) following ingestion of the unFermented drink and eriodictyol-O-sulfate (68 nmol) after ingestion of the Fermented Beverage. The overall metabolite levels excreted were ...
Tomoya Takahashi - One of the best experts on this subject based on the ideXlab platform.
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draft genome sequence of sporolactobacillus inulinus nbrc 111894 isolated from koso a japanese sugar vegetable Fermented Beverage
Microbiology Resource Announcements, 2019Co-Authors: Taiying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya TakahashiAbstract:Sporolactobacillus inulinus NBRC 111894 is a species of endospore-forming lactic acid bacteria isolated from koso, a Japanese sugar-vegetable Fermented Beverage. The draft genome sequence of S. inulinus NBRC 111894 is useful for understanding the differences between S. inulinus strains and their conserved characteristics.
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lactobacillus kosoi sp nov a fructophilic species isolated from koso a japanese sugar vegetable Fermented Beverage
Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology, 2018Co-Authors: Taiying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya TakahashiAbstract:A novel Gram-positive, fructophilic, catalase negative, and rod-shaped strain, designated strain 10HT was isolated from koso, a Japanese sugar-vegetable Fermented Beverage obtained from a food processing factory in Saku City, Nagano Prefecture, Japan. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain 10HT to belong to the genus Lactobacillus, with closely related type strains being Lactobacillus kunkeei YH-15T (95.5% sequence similarity), Lactobacillus ozensis Mizu2-1T (95.4% sequence similarity), and Lactobacillus apinorum Fhon13NT (95.3% sequence similarity). The isolate was found to grow at 18-39 °C (optimum 27 °C), pH 4.0-7.0 (optimum pH 6.5) and in the presence of 0-2% NaCl (optimum 0% NaCl). The G + C content of its genomic DNA was determined to be 30.5 mol%. The major fatty acid (≥ 10%) components identified included C16:0, C19:0 cyclo ω7c, C19:0 cyclo ω9c, and C18:1 ω9c. The polar lipids were identified as lysophosphatidylethanolamine, phosphatidylethanolamine and glycolipids. The predominant isoprenoid quinones (> 10%) were identified as MK-7, MK-8, MK-9 and MK-10. The amino acid composition of the cell wall was detected as comprising Asp, Glu, Ala, and Lys but the strain lacks meso-diaminopimelic acid. As with other fructophilic lactic acid bacteria, such as L. kunkeei and L. apinorum, strain 10HT was found to prefer D-fructose to D-glucose as a growth substrate. On the basis of these genetic and phenotypic results, the isolate is concluded to represent a novel species, for which the name Lactobacillus kosoi is proposed. The type strain is 10HT (= NBRC 113063T = BCRC 81100T).
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changes in the bacterial community in the fermentation process of koso a japanese sugar vegetable Fermented Beverage
Bioscience Biotechnology and Biochemistry, 2017Co-Authors: Taiying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Tomoya TakahashiAbstract:Koso is a Japanese Fermented Beverage made with over 20 kinds of vegetables, mushrooms, and sugars. The changes in the bacterial population of koso during fermentation at 25 °C over a period of 10 days were studied using 454 pyrosequencing of the 16S rRNA gene. The analysis detected 224 operational taxonomic units (OTUs) clustered from 8 DNA samples collected on days 0, 3, 7, and 10 from two fermentation batches. Proteobacteria were the dominant phylum in the starting community, but were replaced by Firmicutes within three days. Seventy-eight genera were identified from the 224 OTUs, in which Bifidobacterium, Leuconostoc, Lactococcus, and Lactobacillus dominated, accounting for over 96% of the total bacterial population after three days’ fermentation. UniFrac–Principal Coordinate Analysis of longitudinal Fermented samples revealed dramatic changes in the bacterial community in koso, resulting in significantly low diversity at the end of fermentation as compared with the complex starting community.
Keshab Chandra Mondal - One of the best experts on this subject based on the ideXlab platform.
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role of probiotic lactobacillus fermentum kkl1 in the preparation of a rice based Fermented Beverage
Bioresource Technology, 2015Co-Authors: Kuntal Ghosh, Atanu Adak, Suman Kumar Halder, Arijit Jana, Saswati Parua, Csaba Vagvolgyi, Pradeep Das K Mohapatra, Bikas R Pati, Keshab Chandra MondalAbstract:Abstract A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian rice based Fermented Beverage and its fermentative behavior on rice was evaluated. The isolate grown well in rice and decreased the pH, with an increase of total titratable acidity on account of high yield in lactic acid and acetic acid. The production of α-amylase and glucoamylase by the strain reached plateau on 1st and 2nd day of fermentation respectively. The accumulation of malto-oligosaccharides of different degrees of polymerization was also found highest on 4th day. Besides, phytase activity along with accumulation of free minerals also unremittingly increased throughout the fermentation. The Fermented materials showed free radical scavenging activity against DPPH radicals. In-vitro characteristics revealed the suitability of the isolate as probiotic organism. The above profiling revealed that probiotic L. fermentum KKL1 have the significant impact in preparation of rice beer and improves its functional characteristics.
Angelique Stalmach - One of the best experts on this subject based on the ideXlab platform.
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unFermented and Fermented rooibos teas aspalathus linearis increase plasma total antioxidant capacity in healthy humans
Food Chemistry, 2010Co-Authors: Debora Villano, Monia Pecorari, Maria Francesca Testa, Anna Raguzzini, Angelique Stalmach, Alan Crozier, Claudio Tubili, Mauro SerafiniAbstract:The aim of the study was to assess the effect of drinking rooibos tea (Aspalathus linearis) on total antioxidant capacity (TAC), lipid triacylglycerols, cholesterol and glycaemia plasma levels in humans. In vitro, unFermented rooibos tea displayed a 28% higher value of TRAP than did the Fermented Beverage. An acute intervention study, cross-over design, was performed, with 15 healthy volunteers who consumed 500ml of either water, unFermented or Fermented rooibos teas. Plasma antioxidant capacity increased significantly with both teas, reaching a peak at 1h post-consumption (+6.6%, p <0.05 Fermented tea; +2.9%, p <0.01 unFermented tea). No changes in triacylglycerols, cholesterol or uric acid were observed with any of the treatments. A transitory increase in glycaemia at 30min was linked to glucose upload. The data show that rooibos teas represent a source of dietary antioxidants in humans.
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bioavailability of c linked dihydrochalcone and flavanone glucosides in humans following ingestion of unFermented and Fermented rooibos teas
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Angelique Stalmach, Monia Pecorari, Mauro Serafini, William Mullen, Alan CrozierAbstract:High-performance liquid chromatography−mass spectrometry (HPLC-MSn) detected aspalathin and nothofagin, C-glycosides of apigenin and luteolin, and four eriodictyol-C-glycoside isomers in unFermented and Fermented rooibos teas. The Fermented drink contained 10-fold higher levels of aspalathin and nothofagin and a 4-fold lower eriodictyol-C-glycoside content than the Fermented tea. The total flavonoid contents in 500 mL servings of the teas were 84 (Fermented) and 159 μmol (unFermented). Following the ingestion of 500 mL of the teas by 10 volunteers, 0−24 h urine and plasma samples were collected for analysis. HPLC-MSn identified eight metabolites in urine. These were O-linked methyl, sulfate, and glucuronide metabolites of aspalathin and an eriodictyol-O-sulfate. The main compound excreted was an O-methyl-aspalathin-O-glucuronide (229 nmol) following ingestion of the unFermented drink and eriodictyol-O-sulfate (68 nmol) after ingestion of the Fermented Beverage. The overall metabolite levels excreted were ...