Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22
Background and Aims: Huauzontle (Chenopodium berlandieri subsp. nuttalliae) is a pseudocereal native to Mexico and is part of its culinary tradition. This pseudocereal is recognized for its high nutritional value and components that are associated with beneficial health effects. However, there is cu...
| Huvudupphovsmän: | , , , , |
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| Materialtyp: | Online |
| Språk: | spa |
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Instituto de Ecología, A.C.
2023
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| Länkar: | https://abm.ojs.inecol.mx/index.php/abm/article/view/2161 |
| _version_ | 1799771428868849664 |
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| author | Santiago-López, Lourdes Garcia, Hugo S. González-Córdova, Aarón F. Vallejo-Cordoba, Belinda Hernandez-Mendoza, Adrián |
| author_facet | Santiago-López, Lourdes Garcia, Hugo S. González-Córdova, Aarón F. Vallejo-Cordoba, Belinda Hernandez-Mendoza, Adrián |
| author_sort | Santiago-López, Lourdes |
| collection | ABM |
| description | Background and Aims: Huauzontle (Chenopodium berlandieri subsp. nuttalliae) is a pseudocereal native to Mexico and is part of its culinary tradition. This pseudocereal is recognized for its high nutritional value and components that are associated with beneficial health effects. However, there is currently no literature on the impact that the fermentation process would have on its bioactive properties. Therefore, the aim of this research was to evaluate the effect of fermentation by Lactiplantibacillus plantarum Lp22 in huauzontle seeds suspended in water on their antioxidant and anti-inflammatory properties in vitro.
Methods: Huauzontle seeds were suspended in water (0.3%, w/v), inoculated with L. plantarum Lp22 (1%, v/v) at 108 CFU/ml, and allowed to ferment for 24 h at 37 °C. Then, seeds were recovered by filtration, grounded and aqueous extract was obtained. The antioxidant activity of the extracts was determined by the ABTS and ORAC methods. Moreover, the inhibition of the enzymes lipoxygenase (LOX) and trypsin was evaluated and the total phenolic compounds in methanolic extract (Folin-Ciocalteu method) were also determined.
Key results: The antioxidant activity represented as mM of Trolox equivalents was 812.50 and 927.50 by ABTS and 1384.32 and 3391.11 for ORAC, for unfermented and fermented huauzontle, respectively (p<0.05). The inhibition of LOX activity was 40.06% and 37.24% for unfermented and fermented huauzontle, respectively, while for trypsin it was 12.53% and 14.38% (p>0.05). Besides, total phenol content was 7.49 and 20.24 mg/ml (p<0.05), respectively.
Conclusions: Our findings evidence that fermentation of huauzontle improves the antioxidant and anti-inflammatory properties, which may be associated with increased phenol content. Therefore, its consumption could enhance the antioxidant and immune system of the human organism. |
| format | Online |
| id | oai:oai.abm.ojs.inecol.mx:article-2161 |
| institution | Acta Botanica Mexicana |
| language | spa |
| publishDate | 2023 |
| publisher | Instituto de Ecología, A.C. |
| record_format | ojs |
| spelling | oai:oai.abm.ojs.inecol.mx:article-21612024-02-01T00:31:59Z Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22 Propiedades antioxidantes y antiinflamatorias de huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermentado por Lactiplantibacillus plantarum Lp22 Santiago-López, Lourdes Garcia, Hugo S. González-Córdova, Aarón F. Vallejo-Cordoba, Belinda Hernandez-Mendoza, Adrián compuestos fenólicos fermentación mediadores de inflamación propiedades antioxidantes. antioxidant properties fermentation mediators of inflammation phenolic compounds. Background and Aims: Huauzontle (Chenopodium berlandieri subsp. nuttalliae) is a pseudocereal native to Mexico and is part of its culinary tradition. This pseudocereal is recognized for its high nutritional value and components that are associated with beneficial health effects. However, there is currently no literature on the impact that the fermentation process would have on its bioactive properties. Therefore, the aim of this research was to evaluate the effect of fermentation by Lactiplantibacillus plantarum Lp22 in huauzontle seeds suspended in water on their antioxidant and anti-inflammatory properties in vitro. Methods: Huauzontle seeds were suspended in water (0.3%, w/v), inoculated with L. plantarum Lp22 (1%, v/v) at 108 CFU/ml, and allowed to ferment for 24 h at 37 °C. Then, seeds were recovered by filtration, grounded and aqueous extract was obtained. The antioxidant activity of the extracts was determined by the ABTS and ORAC methods. Moreover, the inhibition of the enzymes lipoxygenase (LOX) and trypsin was evaluated and the total phenolic compounds in methanolic extract (Folin-Ciocalteu method) were also determined. Key results: The antioxidant activity represented as mM of Trolox equivalents was 812.50 and 927.50 by ABTS and 1384.32 and 3391.11 for ORAC, for unfermented and fermented huauzontle, respectively (p<0.05). The inhibition of LOX activity was 40.06% and 37.24% for unfermented and fermented huauzontle, respectively, while for trypsin it was 12.53% and 14.38% (p>0.05). Besides, total phenol content was 7.49 and 20.24 mg/ml (p<0.05), respectively. Conclusions: Our findings evidence that fermentation of huauzontle improves the antioxidant and anti-inflammatory properties, which may be associated with increased phenol content. Therefore, its consumption could enhance the antioxidant and immune system of the human organism. Antecedentes y Objetivos: El huauzontle (Chenopodium berlandieri subsp. nuttalliae) es un pseudocereal nativo de México y forma parte de su tradición culinaria. Este pseudocereal es reconocido por su alto valor nutricional y componentes que se asocian a efectos benéficos a la salud. Sin embargo, al momento no se cuenta con literatura sobre el impacto que tendría el proceso de fermentación sobre sus propiedades bioactivas. Por ello, el objetivo de la presente investigación fue evaluar el efecto de la fermentación por Lactiplantibacillus plantarum Lp22, en semillas de huauzontle suspendidas en agua, sobre sus propiedades antioxidantes y antiinflamatorias in vitro. Métodos: Semillas de huauzontle se suspendieron en agua (0.3% p/v), se inocularon con L. plantarum Lp22 (1% v/v) a una concentración de 108 UFC/ml y se fermentaron por 24 h a 37 °C. Finalmente, las semillas fueron recuperadas por filtración, se molieron y del extracto acuoso se determinó la actividad antioxidante por los métodos de ABTS y ORAC. Además, se evaluó la inhibición de las enzimas lipooxigenasa (LOX) y tripsina y se determinó la concentración de fenoles totales (método de Folin-Ciocalteu) en extractos metanólicos. Resultados clave: La actividad antioxidante representada como mM de equivalentes Trolox fue de 812.50 y 927.50 por ABTS, y 1384.32 y 3391.11, para ORAC, para huauzontle no fermentado y fermentado, respectivamente (p<0.05). La inhibición de la actividad de LOX fue de 40.06% y 37.24%, y para tripsina fue de 12.53% y 14.38% (p>0.05), para no fermentado y fermentado, respectivamente, mientras que el contenido de fenoles totales fue de 7.49 y 20.24 mg/ml (p<0.05), respectivamente. Conclusiones: Estos hallazgos indican que la fermentación del huauzontle mejora las propiedades antioxidantes y antiinflamatorias, y que pueden estar asociados con el incremento en el contenido de fenoles, por lo que su consumo podría fortalecer el mecanismo antioxidante y sistema inmune del organismo humano. Instituto de Ecología, A.C. 2023-03-02 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/xml application/epub+zip https://abm.ojs.inecol.mx/index.php/abm/article/view/2161 10.21829/abm130.2023.2161 Acta Botanica Mexicana; No. 130 (2023) Acta Botanica Mexicana; Núm. 130 (2023) 2448-7589 0187-7151 spa https://abm.ojs.inecol.mx/index.php/abm/article/view/2161/4368 https://abm.ojs.inecol.mx/index.php/abm/article/view/2161/4393 https://abm.ojs.inecol.mx/index.php/abm/article/view/2161/4369 https://creativecommons.org/licenses/by-nc/4.0 |
| spellingShingle | Santiago-López, Lourdes Garcia, Hugo S. González-Córdova, Aarón F. Vallejo-Cordoba, Belinda Hernandez-Mendoza, Adrián Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22 |
| title | Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22 |
| title_full | Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22 |
| title_fullStr | Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22 |
| title_full_unstemmed | Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22 |
| title_short | Antioxidant and antiinflammatory properties of huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermented by Lactiplantibacillus plantarum Lp22 |
| title_sort | antioxidant and antiinflammatory properties of huauzontle (chenopodium berlandieri subsp. nuttalliae, chenopodiaceae) fermented by lactiplantibacillus plantarum lp22 |
| url | https://abm.ojs.inecol.mx/index.php/abm/article/view/2161 |
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