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Food Res Int

Title:		"Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum"
Author(s):		Ghamry M; Zhao W; Li L;
Address:		"State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: lili.zz@jiangnan.edu.cn"
Journal Title:		Food Res Int
Year:		2023
Volume:		20221119
Issue:
Page Number:		112142 -
DOI:		10.1016/j.foodres.2022.112142
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to develop a wheat bran (WB) deep-processing technology. Compared to the most popular strains (S. cerevisiae and L. plantarum), we found that L. apis had a greater ability to enhance the fermented WB antioxidant activity through hydroxyl radical scavenging, metal chelating ability, reducing power, and ferric reducing antioxidant power. While L. apis and L. plantarum had similar effects on DPPH(*) and ABTS(*+) scavenging activities. This improvement in antioxidant activity has been associated with some metabolic compounds, such as sinapic acid, hydroferulic acid, pyruvic acid, neocostose, oxalic acid, salicylic acid, and schaftoside. Furthermore, L. apis degraded 48.33% of the phytic acid in WB, higher than S. cerevisiae (26.73%) and L. plantarum (35.89%). All strains improved the volatile profile of WB, and the fermented WB by each strain displayed a unique volatile composition. L. apis increased the level of conditional amino acids and branched-chain amino acids significantly. S. cerevisiae increased gamma-aminobutyric acid the most, from 230.8 mg/L in unfermented samples to 609.8 mg/L in the fermented WB. While L. apis and L. plantarum also increased the level of gamma-aminobutyric acid to 384.5 mg/L and 295.04 mg/L, respectively. Finally, we found that L. apis remarkably increased the content of organic acids and water-soluble vitamins in wheat bran"
Keywords:		Animals Bees *Lactobacillus plantarum/metabolism Antioxidants/metabolism Saccharomyces cerevisiae/metabolism Phytic Acid/metabolism Dietary Fiber/metabolism Fermentation Lactobacillus/metabolism Dietary Supplements gamma-Aminobutyric Acid Bioactivity Lact;
Notes:		"MedlineGhamry, Mohamed Zhao, Wei Li, Li eng Research Support, Non-U.S. Gov't Canada 2023/01/04 Food Res Int. 2023 Jan; 163:112142. doi: 10.1016/j.foodres.2022.112142. Epub 2022 Nov 19"