Bioactive Components of Lycium barbarum and Deep-Processing Fermentation Products.

Lycium barbarum, a homology of medicine and food, contains many active ingredients including polysaccharides, polyphenol, betaine, and carotenoids, which has health benefits and economic value. The bioactive components in Lycium barbarum exhibit the effects of antioxidation, immune regulation, hypoglycemic effects, and vision improvement. Recently, the development of nutrition and health products of Lycium barbarum has been paid more and more attention with the increase in health awareness. A variety of nutrients and bioactive components in wolfberry can be retained or increased using modern fermentation technology. Through fermentation, the products have better flavor and health function, which better meet the needs of market diversification. The main products related to wolfberry fermentation include wolfberry fruit wine, wolfberry fruit vinegar, and lactic acid fermented beverage. In this review, the mainly bioactive components of Lycium barbarum and its deep-processing products of fermentation were summarized and compared. It will provide reference for the research and development of fermented and healthy products of Lycium barbarum.

Changes in the Phytochemical and Bioactive Compounds and the Antioxidant Properties of Wolfberry during Vinegar Fermentation Processes.

Wolfberry (Lycium barbarum L.), as a kind of functional fruit, has various nutritional and bioactive components, which exhibit healthy benefits. However, wolfberry is not easy to preserve, and the intensive processing of wolfberry needs to be developed. In the present study, the changes in the phytochemical and bioactive compounds, as well as the antioxidant properties of wolfberry, were evaluated in the brewed processes. We found that the sugar contents were significantly decreased, and the total acids values were significantly increased during the fermentation processes. The sugar and fat contents were low in the wolfberry fruit vinegar after fermentation, which is of benefit to human health. In addition, amino acids were examined during the fermentation processes, and histidine, proline, and alanine were found to be the main amino acids in vinegar. The total phenolics and flavonoids contents were significantly increased by 29.4% and 65.7% after fermentation. 4-Hydroxy benzoic acid, 3-hydroxy cinnamic acid, and chlorogenic acid were the primary polyphenols in the wolfberry fruit vinegar. Moreover, the antioxidant activity of wolfberry fruit vinegar was significantly increased compared with that of wolfberry fruit after the fermentation processes. Polysaccharides and polyphenolics were strongly correlated with the antioxidant activity during the fermentation processes. The findings suggest that wolfberry fruit vinegar has a high antioxidant capability, and could be a beneficial food in the human diet.

Polyphenol-rich vinegar extract regulates intestinal microbiota and immunity and prevents alcohol-induced inflammation in mice.

Zhenjiang aromatic vinegar (ZAV), a traditional fermented food in China, is rich in polyphenols with health-beneficial effects. In this study, vinegar extract ameliorated ethanol-induced liver injury by reducing the levels of oxidative stress biomarkers. In addition, vinegar extract regulated gut microbiota composition and immune factors, and improved antimicrobial peptides (Reg3b and Reg3g) and intestinal homeostasis in ethanol-treated mice. Vinegar extract suppressed lipopolysaccharide (LPS)-mediated inflammatory response in the liver and gut of ethanol-treated mice. Moreover, Akkermansia, Lachnospiraceae_NK4A136_group and Bacteroidetes showed a positive correlation with intestinal immune factors and antimicrobial peptides, and a negative correlation with parameters of oxidative stress and inflammation. In contrast, Firmicutes, Proteobacteria, Bilophila and Butyricimonas showed the opposite correlation with these parameters. Our study provides a new sight into vinegar extract for the prevention of ethanol-induced liver damage via modulation of gut-liver axis.

Draft Genome Sequence of Lysinibacillus fusiformis Strain SW-B9, a Novel Strain for Biotransformation of Isoeugenol to Vanillin.

Lysinibacillus fusiformis SW-B9 was the first reported strain in L. fusiformis showing effective biotransformation of isoeugenol to vanillin. Here, we report the annotated genome of strain SW-B9, which has special pathways for producing vanillin. The genome will provide a genetic basis for better understanding the physiology of this species.

BnHO1, a haem oxygenase-1 gene from Brassica napus, is required for salinity and osmotic stress-induced lateral root formation.

In this report, a rapeseed (Brassica napus) haem oxygenase-1 gene BnHO1 was cloned and sequenced. It shared high homology with Arabidopsis HY1 proteins, and encodes a 32.6 kDa protein with a 54-amino-acid transit peptide, predicting the mature protein of 25.1 kDa. The mature BnHO1 expressed in Escherichia coli exhibits haem oxygenase (HO) activity. Furthermore, the application of lower doses of NaCl (10 mM) and polyethylene glycol (PEG) (2%) mimicked the inducible effects of naphthylacetic acid and the HO-1 inducer haemin on the up-regulation of BnHO1 and subsequent lateral root (LR) formation. Contrasting effects were observed when a higher dose of NaCl or PEG was applied. The above inducible and inhibitory responses were blocked significantly when the HO-1 inhibitor zinc protoporphyrin IX (ZnPPIX) or haemin was applied, both of which were reversed by the application of carbon monoxide or ZnPPIX, respectively. Moreover, the addition of ZnPPIX at different time points during LR formation indicated that BnHO1 might be involved in the early stages of LR formation. The auxin response factor transcripts and the auxin content in seedling roots were clearly induced by lower doses of salinity or osmotic stress. However, treatment with the inhibitor of polar auxin transport N-1-naphthylphthalamic acid prevented the above inducible responses conferred by lower doses of NaCl and PEG, which were further rescued when the treatments were combined with haemin. Taken together, these results suggested a novel role of the rapeseed HO-1 gene in salinity and osmotic stress-induced LR formation, with a possible interaction with auxin signalling.