Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink.

At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named "Hakko Sobacha". This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.

Hepatoprotective and antidiabetic activities of Fraxinus angustifolia Vahl extracts in animal models: characterization by high performance liquid chromatography analysis.

BACKGROUND/AIM: The present study was designed to explore antidiabetic and hepatoprotective potentials of Fraxinus angustifolia leaf (FAL) and bark (FAB) extracts in vivo. MATERIALS AND METHODS: Streptozotocin (STZ)-induced diabetic rats, pretreated with the extracts (25 and 50 mg/kg), were monitored for fasting blood glucose (FBG) levels. Hepatoprotective potential was examined after injection of an excessive dose of paracetamol (10 g/60 kg) by analysis of biochemical parameters (transaminases, bilirubin), malondialdehyde (MDA) levels, and histological sections. high performance liquid chromatography analysis was also performed for partial characterization. RESULTS: A considerable hypoglycemic effect was noticed 2 h after the STZ-induction, with a higher efficiency (P < 0.05) for FAL (68%) as compared with FAB (57%). A significant (P < 0.05) reduction in MDA was observed for paracetamol-fed mice pretreated with FAL (50 mg/kg), FAB (50 mg/kg), or both (25 mg/kg each) extracts, and the MDA levels for the three conditions were 0.290 ± 0.034, 0.340 ± 0.038, and 0.25 ± 0.058 nmoles/mg of liver tissue, respectively). Hence, simultaneous treatment provided a better protection. Histological observations confirmed the higher hepatoprotective potential of FAL over FAB extracts. CONCLUSION: The obtained results indicate the possibility of pharmacological exploitation of F. angustifolia extracts in the treatment of diabetes and associated liver diseases.