Probiotic bacteria are now becoming an effective natural medicine for alleviating many non-communicable lifestyle-related diseases. The present study was conducted to evaluate the antioxidant and antitoxicant properties of a foodborne probiotic sp. MKK4 and its rice fermented beverage. The extracts of culture broth, whole cells, fermented beverage, and it's heat-inactivated counterparts subjected to in vitro antioxidant/antiradical assays by DPPH, ABTS, and FRAP analysis. Except for heat-inactivated states, all samples exhibited strong antioxidant activity. In the experimental rat model, both sp. MKK4 and its rice fermented beverage significantly prevented arsenic toxicity by inducing a higher level of superoxide dismutase (SOD), catalase (CAT), reduced glutathione and preventing lipid peroxidation (LPO) and DNA fragmentation, and transmembrane mitochondrial potential. Besides, the organism supported systematic protection by improving the level of serum glutamate oxaloacetate transaminase, glutamate pyruvate transaminase, alkaline phosphatase, lactate dehydrogenase, C-reactive protein, urea, creatinine, and uric acid. The inherent antioxidant nature of the isolate can be exploited as an ingredient in functional food and an effective antidote against arsenic toxicity.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8479012 | PMC |
| http://dx.doi.org/10.1007/s13197-021-04975-z | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Co-evolutionary dynamics of microbial communities and flavor profiles during natural fermentation of Cabernet Sauvignon and Merlot: A comparative study within a single vineyard.
Food Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
View Article and Find Full Text PDFWine tasting Demystified: Celebrating Professor Wendy Parr's contribution to the understanding of wine tasting and wine tasters - An Introduction.
Food Res Int
January 2025
CSGA, Dijon, France.
Our goal in putting together this special issue was twofold: First, to honour the remarkable career of Professor Wendy Parr and her contribution to the understanding of wine tasting and wine tasters and second, to continue to raise awareness of the importance of the cognitive approach in the wine scientific literature. We present Professor Wendy Parr's insightful reflections on her distinguished career, including her early ventures into psychology and the experiences that shaped her contributions. These are complemented by a concise historical perspective on the evolution of wine sensory science, providing context for her work.
View Article and Find Full Text PDFThe valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry.
Food Res Int
January 2025
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy; Institute of Food Science & Technology, National Research Council, Via Roma 52, 83100, Avellino, Italy. Electronic address:
The winemaking process generates huge amounts of waste every year. Fermented grape pomace, the major by-waste product, holds significant value due to its chemical composition and technological properties. In this study a multi-omics approach was employed for the detailed molecular characterization of fermented grape pomace from Montepulciano grape, a widely used Italian red grape variety.
View Article and Find Full Text PDFThe effects of kefir drink on liver aminotransferases and metabolic indicators in patients with nonalcoholic fatty liver disease: a randomized controlled trial.
BMC Nutr
January 2025
Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Background And Aim: Probiotics play an important role in the control and treatment of non-alcoholic fatty liver disease (NAFLD). Kefir drink is a fermented beverage and has indicated some beneficial health effects. The aim of this study was to evaluate the effects of kefir drink on liver aminotransferases, anthropometric indices, glycemic index, lipid profile, blood pressure (BP), high sensitivity C-reactive protein, and malondialdehyde in patients with NAFLD.
View Article and Find Full Text PDFThe effect of different beverages on the surface characteristics of PEEK and PEKK polymers.
Am J Dent
December 2024
Department of Biostatistics, Faculty of Medicine, Atatürk University, Erzurum, Turkey.
Purpose: To evaluate the effects of various beverages on surface roughness and microhardness of PEEK and PEKK polymers.
Methods: Rectangular-shaped PEEK and PEKK polymers were fabricated and examined in the study. The specimens were immersed for 28 days at 37°C in red wine, coffee, and distilled water.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!