Vine Tea Extract Enhanced the Fermentation of Skimmed Milk by

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2024 Dec 2

PMID 39620026

Authors

Kun Wang

Chengjie Ma

Man Zhang

Affiliations

Soon will be listed here.

Abstract

Vine tea extract (VTE), from the traditional Chinese herbal tea, was added to reconstituted skimmed milk; the mixture was fermented with , and fermentation characteristics, flavonoid content, antioxidant capacity (AOC), and viability of were measured. 2 mg/mL VTE promoted growth and 8 mg/mL VTE inhibited growth, an effect consistent with observed pH changes. Total flavonoid content and AOC increased with increasing VTE dosage. Dihydromyricetin was partially metabolized during fermentation and accounted for most of the antioxidant function of VTE. 2 mg/mL VTE was optimal for maintenance of probiotic culture and pH stability during cold storage and improved AOC during product shelf life. VTE has the potential to increase the health benefits of probiotic dairy products, and the resulting mixture may be suitable to use as a daily milk-based health drink.

References

Xie K, He X, Chen K, Sakao K, Hou D . Ameliorative effects and molecular mechanisms of vine tea on western diet-induced NAFLD. Food Funct. 2020; 11(7):5976-5991. DOI: 10.1039/d0fo00795a. View

Du H, Yang H, Wang X, Zhu F, Tang D, Cheng J . Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt. J Dairy Sci. 2021; 104(12):12403-12414. DOI: 10.3168/jds.2020-20037. View

Miao X, Luo P, Liu J, Wang J, Chen Y . Dihydromyricetin ameliorated nonalcoholic steatohepatitis in mice by regulating the composition of serous lipids, bile acids and ileal microflora. Lipids Health Dis. 2023; 22(1):112. PMC: 10394885. DOI: 10.1186/s12944-023-01871-7. View

Azarang A, Farshad O, Ommati M, Jamshidzadeh A, Heydari R, Abootalebi S . Protective Role of Probiotic Supplements in Hepatic Steatosis: A Rat Model Study. Biomed Res Int. 2020; 2020:5487659. PMC: 7704153. DOI: 10.1155/2020/5487659. View

Huang W, Wang G, Xia Y, Xiong Z, Ai L . Bile salt hydrolase-overexpressing strains can improve hepatic lipid accumulation in an NAFLD cell model. Food Nutr Res. 2020; 64. PMC: 7681781. DOI: 10.29219/fnr.v64.3751. View

Najgebauer-Lejko D . Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Sci Technol. 2014; 94:327-339. PMC: 4035541. DOI: 10.1007/s13594-014-0165-6. View

Liang J, Lopez-Valdes H, Martinez-Coria H, Lindemeyer A, Shen Y, Shao X . Dihydromyricetin ameliorates behavioral deficits and reverses neuropathology of transgenic mouse models of Alzheimer's disease. Neurochem Res. 2014; 39(6):1171-81. DOI: 10.1007/s11064-014-1304-4. View

Mendez Utz V, Perez Visnuk D, Perdigon G, de Moreno de LeBlanc A . Milk fermented by Lactobacillus casei CRL431 administered as an immune adjuvant in models of breast cancer and metastasis under chemotherapy. Appl Microbiol Biotechnol. 2020; 105(1):327-340. DOI: 10.1007/s00253-020-11007-x. View

Zhang Q, Zhao Y, Zhang M, Zhang Y, Ji H, Shen L . Recent advances in research on vine tea, a potential and functional herbal tea with dihydromyricetin and myricetin as major bioactive compounds. J Pharm Anal. 2021; 11(5):555-563. PMC: 8572699. DOI: 10.1016/j.jpha.2020.10.002. View

10.

Loo Y, Howell K, Chan M, Zhang P, Ng K . Modulation of the human gut microbiota by phenolics and phenolic fiber-rich foods. Compr Rev Food Sci Food Saf. 2020; 19(4):1268-1298. DOI: 10.1111/1541-4337.12563. View

11.

Hosseini Nezhad M, Hussain M, Britz M . Stress responses in probiotic Lactobacillus casei. Crit Rev Food Sci Nutr. 2014; 55(6):740-9. DOI: 10.1080/10408398.2012.675601. View

12.

Xiao X, Wang F, Yuan Y, Liu J, Liu Y, Yi X . Antibacterial Activity and Mode of Action of Dihydromyricetin from Leaves against Food-Borne Bacteria. Molecules. 2019; 24(15). PMC: 6695662. DOI: 10.3390/molecules24152831. View

13.

Xie K, He X, Chen K, Chen J, Sakao K, Hou D . Antioxidant Properties of a Traditional Vine Tea, . Antioxidants (Basel). 2019; 8(8). PMC: 6719964. DOI: 10.3390/antiox8080295. View

14.

Ianniello R, Zotta T, Matera A, Genovese F, Parente E, Ricciardi A . Investigation of Factors Affecting Aerobic and Respiratory Growth in the Oxygen-Tolerant Strain Lactobacillus casei N87. PLoS One. 2016; 11(11):e0164065. PMC: 5094797. DOI: 10.1371/journal.pone.0164065. View

15.

Wang K, Ma C, Gong G, Chang C . Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice-skim milk mixtures fermented by ST-III. Food Sci Biotechnol. 2019; 28(4):1147-1154. PMC: 6595025. DOI: 10.1007/s10068-018-00548-7. View

16.

Li S, Gong G, Ma C, Liu Z, Cai J . Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite. J Food Sci. 2016; 81(8):M1981-6. DOI: 10.1111/1750-3841.13383. View

17.

Fardet A, Rock E . In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutr Res Rev. 2017; 31(1):52-70. DOI: 10.1017/S0954422417000191. View

18.

Zotta T, Parente E, Ricciardi A . Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry. J Appl Microbiol. 2017; 122(4):857-869. DOI: 10.1111/jam.13399. View

19.

Ye L, Wang H, Duncan S, Eigel W, OKeefe S . Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef. Food Chem. 2014; 172:416-22. DOI: 10.1016/j.foodchem.2014.09.090. View

20.

Rodriguez H, Curiel J, Landete J, de Las Rivas B, Lopez de Felipe F, Gomez-Cordoves C . Food phenolics and lactic acid bacteria. Int J Food Microbiol. 2009; 132(2-3):79-90. DOI: 10.1016/j.ijfoodmicro.2009.03.025. View