Fermentation of rose residue by Lactiplantibacillus plantarum B7 and Bacillus subtilis natto promotes polyphenol content and beneficial bioactivity.

The present study evaluated the effect of fermentation with Lactiplantibacillus plantarum B7 and Bacillus subtilis natto on phenolic compound levels and enzyme activity, as well as antioxidant capacity of the rose residue. Results showed that the polyphenol content of rose residue was significantly increased from 16.37 ± 1.51 mg/100 mL to 41.02 ± 1.68 mg/100 mL by fermentation at 37 °C and 2.0% (v/v) inoculum size for 40 h. The flavone, soluble dietary, and protein contents were also enhanced by almost 1-fold, 3-fold, and 1-fold, respectively. Fifteen phenolic compounds were quantified in the fermented broth, among which the concentration of gallic acid, quercetin, and p-coumaric acid increased by 5-fold, 4-fold, and almost 8-fold, respectively. Chlorogenic acid was a new phenolic compound produced during fermentation. Moreover, the fermented rose residue presented higher superoxide dismutase, α-amylase, and protease activity. ABTS•+, hydroxylradical, and DPPH• scavenging activity increased by 60.93%, 57.70%, and 37.00%, respectively. This provides an effective means of transforming rose residue into a highly bioactive value-added substance.

Effect of whey protein isolate/chitosan/microcrystalline cellulose/PET multilayer bottles on the shelf life of rosebud beverages.

Multilayer bottles consisting of chitosan (CS), microcrystalline cellulose (MCC), whey protein isolate (WPI), and polyethylene terephthalate (PET) were tested as novel materials for packaging and extending shelf life of rosebud beverages. We studied the storage stability at 4 °C, 25 °C, 37 °C, and 55 °C by assessing the physical and biochemical parameters. The results show that multilayer PET bottles had better barrier performance and improved soluble solids content, pH, polyphenol content, color indices, and browning degree in rosebud beverages over the control at all studied temperatures. A shelf life model was established based on the Arrhenius equation, and the number of days when polyphenol contents dropped to <50% of the initial content was defined as the shelf life. Our results highlight the reliability of the prediction model, and we conclude that packaging rosebud beverages in multilayer PET bottles significantly extends the product shelf life, and this benefit was further extended at low temperatures.

Protective effect of Letinous edodes foot peptides against ethanol­induced liver injury in L02 cells.

The aim of the present study was to evaluate the protective effect and mechanism of Letinous edodes foot peptides on ethanol­induced L02 cells. A cell model of ethanol­induced damage was established in vitro to study the effects of the Letinous edodes foot peptides on human L02 hepatocytes. The expression and activity of superoxide dismutase (SOD), malondialdehyde (MDA), aspartate aminotransferase (AST), alanine aminotransferase (ALT), alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), following treatment were examined to determine the anti­alcoholism and hepatoprotective functions of Letinous edodes foot peptides. Taking Letinous edodes foot peptides prior to ethanol exposure was more beneficial, which significantly increased SOD activity and the mRNA expression of ADH and ALDH suppressed by ethanol. In addition, the intracellular MDA content, and AST and ALT activity decreased in ethanol­induced L02 cells pretreated with the peptides, when compared with the control. Furthermore, Letinous edodes foot peptides inhibited the ethanol­induced activation of the proinflammatory cytokines, interleukin­6 and tumor necrosis factor­α, and promoted the metabolic regulation factors, AMP­activated protein kinase­α2 and peroxisome proliferator­activated receptor­α.