PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800
Kim, G.Y.; Kim, S.-A.; Kong, S.Y.; Seong, H.; Bae, J.-H.; Han, N.S. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800. Antioxidants2023, 12, 1850.
Kim, G.Y.; Kim, S.-A.; Kong, S.Y.; Seong, H.; Bae, J.-H.; Han, N.S. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800. Antioxidants 2023, 12, 1850.
Kim, G.Y.; Kim, S.-A.; Kong, S.Y.; Seong, H.; Bae, J.-H.; Han, N.S. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800. Antioxidants2023, 12, 1850.
Kim, G.Y.; Kim, S.-A.; Kong, S.Y.; Seong, H.; Bae, J.-H.; Han, N.S. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800. Antioxidants 2023, 12, 1850.
Abstract
This study investigates the synergistic impact of fermenting kale juice with Limosilactobacillus strains on its antioxidant and anti-inflammatory properties. Kale's rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with L. reuteri EFEL6901 or L. fermentum EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed NO production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers and elevated anti-inflammatory cytokines. This research highlights the promising potential of fermented kale juice, enriched with Limosilactobacillus strains, as a functional food with combined antioxidant and anti-inflammatory benefits.
Keywords
kale juice; probiotics; Limosilactobacillus reuteri; Limosilactobacillus fermentum; Anti-inflammatory
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
