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SEE PROFILE This article was downloaded by: [Wang, Chung-Yi] On: 2 April 2009 Access details: Access Details: [subscription number 910157792] Publisher Informa Healthcare Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK International Journal of Food Sciences and Nutrition Publication details, including instructions for authors and subscription information: http://www.informaworld.com/smpp/title~content=t713425816 Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria Chung-Yi Wang a; Chang-Chai Ng a; Hsuan Su a; Wen-Sheng Tzeng a; Yuan-Tay Shyu a a Department of Horticulture, National Taiwan University, Taipei, Taiwan First Published on: 01 April 2009 To cite this Article Wang, Chung-Yi, Ng, Chang-Chai, Su, Hsuan, Tzeng, Wen-Sheng and Shyu, Yuan-Tay(2009)'Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria',International Journal of Food Sciences and Nutrition, To link to this Article: DOI: 10.1080/09637480902755095 URL: http://dx.doi.org/10.1080/09637480902755095 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.informaworld.com/terms-and-conditions-of-access.pdf This article may be used for research, teaching and private study purposes. 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International Journal of Food Sciences and Nutrition 2009, 19, iFirst article Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria CHUNG-YI WANG, CHANG-CHAI NG, HSUAN SU, WEN-SHENG TZENG & YUAN-TAY SHYU Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 Department of Horticulture, National Taiwan University, Taipei, Taiwan Abstract The present study assesses the feasibility of noni as a raw substrate for the production of probiotic noni juice by lactic acid bacteria (Lactobacillus casei and Lactobacillus plantarum) and bifidobacteria (Bifidobacterium longum). Changes in pH, acidity, sugar content, cell survival and antioxidant properties during fermentation were monitored. All tested strains grew well on noni juice, reaching nearly 109 colony-forming units/ml after 48 h fermentation. L. casei produced less lactic acid than B. longum and L. plantarum. After 4 weeks of cold storage at 48C, B. longum and L. plantarum survived under low-pH conditions in fermented noni juice. In contrast, L. casei exhibited no cell viability after 3 weeks. Moreover, noni juice fermented with B. longum had a high antioxidant capacity that did not differ significantly (P B0.05) from that of lactic acid bacteria. Finally, we found that B. longum and L. plantarum are optimal probiotics for fermentation with noni juice. Keywords: Bifidobacteria, fermentation, noni, probiotic, lactic acid bacteria Introduction The use of probiotic microorganisms to ferment food is traditional. Fermented products may be part of a daily diet, improving the health and quality of life of consumers. Most of the probiotic bacteria used in commercial products today are members of the genera Lactobacillus and Bifidobacterium (Daly and Davis 1998). The beneficial effects of probiotic bacteria in food include prophylaxis against some intestinal infections, improvement of lactose digestion, control of gastrointestinal infections, reduction of serum cholesterol levels and stimulation of the immune system (Gilliland 1990; Lin et al. 1998; Salminen et al. 1998; Mattila-Sandholm et al. 1999). During the past few decades, fermented milk products such as yogurt have become the most familiar probiotic products, and other foods fermented using probiotic bacteria have been demonstrated to provide potential health benefits (Ou et al. 2006). Recently, numerous lactic acid bacteria such as Lactobacillus acidophilius, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium longum and Bifidobacterium lactis have been used in fruits to produce probiotic beverage (Gardner et al. 2001; Tien et al. 2005; Yoon et al. 2006; Kun et al. 2008). Chen et al. (2008) utilized Correspondence: Prof. Yuan-Tay Shyu, Department of Horticulture, National Taiwan University, 140 Keelung Road Section 4, Taipei 10600, Taiwan. Tel: 886 2 33664850. E-mail: [email protected] ISSN 0963-7486 print/ISSN 1465-3478 online # 2009 Informa UK Ltd DOI: 10.1080/09637480902755095 Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 2 C.-Y. Wang et al. various ginger plants as the fermentation substrate. Ginger juice fermented with three probiotic lactic acid bacteria has a stronger antioxidant capability. Noni (Morinda citrifolia) is a tropical and subtropical plant that grows on the Pacific islands. It has been of special interest to Polynesians for over 2,000 years because of its natural medicinal qualities (Dixon et al. 1999; McClatchey 2002). Different parts of the plant, including the fruits, leaves, bark and root, have been established to contain various biologically active compounds (Chan-Blanco et al. 2006). In traditional pharmacopoeia, the juice, extracts or isolated biological compounds from the noni are claimed to prevent and cure numerous diseases. There are adopted primarily to stimulate the immune system, to inhibit low-density-lipoprotein oxidation, to scavenge free radicals, to provide anti-inflammatory benefits and to regulate of cholesterols (Chong et al. 2004; Kamiya et al. 2004; Su et al. 2005; Basu and Hazra 2006; Calzuola et al. 2006). Most noni fruit is consumed as juice, which is traditionally made by the natural fermentation of noni fruit in sealed containers for 48 weeks at ambient temperature (Wang et al. 2008). During the fermentation process, the temperature, oxygen and microorganisms can cause undesirable chemical reactions, which normally reduce the health benefits of the noni juice (Chan-Blanco et al. 2007). The present study demonstrates the fermenting of noni fruit with probiotic lactic acid bacteria and bifidobacteria strains to select an appropriate starter culture for developing a probiotic noni juice. Accordingly, chemical and microbiological changes, the number of viable cells and antioxidant properties during fermentation were monitored. Materials and methods Preparation of the noni fermentation substrate Fresh noni (M. citrifolia) fruit was purchased from a traditional medicine plant store in Taipei, Taiwan. After arrival at the laboratory, samples were washed and peeled. The seeds were separated by manual splitting. The noni juice was prepared using a commercial food processor (CookPot JF-102; Taipei, Taiwan, ROC). The noni juices were sterilized for 15 min at 1218C. Fermentation experiments were conducted in sealed test tubes, each of them containing 100 ml pasteurized noni juice, without supplementary nutrient or water. Probiotic lactic acid bacteria Strains L. casei subsp. casei BCRC 17002, B. longum BCRC 14602 and L. plantarum BCRC 10069 were purchased from the Bioresources Collection and Research Center, Taiwan. The strains were subcultured twice on an MRS plate (BD Difco, NJ, USA) and broth prior to inoculation according to the instructions in the user’s manual. Fermentation of probiotic noni juice The starters were cultured in MRS broth for 24 h at 308C and the optical density at 600 nm (OD600) reached about 0.9, equivalent to 106 colony-forming units CFU/ml (CFU, colony forming unit). They were each inoculated in a sealed test tube that contained 100 ml noni juice. The fermentation process was performed at 308C Probiotic potential of fermented noni juice 3 for 72 h. Samples were taken at 0, 24, 48 and 72 h for chemical and microbiological analysis. Chemical and microbiological analysis The pH of fermented noni juice was measured using a pH meter (Jenco Electronics Ltd, Taipei, Taiwan). Total acid, expressed as lactic acid, was determined by titrating with 0.05 M NaOH to pH 8.1 (AOAC 1999). The sugar content was analyzed as glucose using the phenol sulfuric acid method of Dubios et al. (1956). The number of viable cells (CFU/ml) was determined by the standard plate method using Lactobacilli MRS medium following 48 h of incubation at 308C. Effect of cold storage on cell viability in probiotic noni juice Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 After 72 h of fermentation at 308C, the fermented juice was stored at 48C for 4 weeks. A sample was taken for analysis each week, and the viability of probiotic cultures in probiotic noni juice was determined and expressed in colony units (CFU/ml). Antioxidative properties of probiotic noni juice The antioxidative ability of the probiotic noni juice was evaluated in terms of total antioxidant activity, reducing power and a,a-diphenyl-b-picrtlhydrazyl (DPPH) radical scavenging activity. The fermented noni juice was centrifuged at 8,000 g for 5 min at room temperature. The antioxidative properties of the noni juice supernatant (NJS) were analyzed. Samples were taken at 0, 24, 48 and 72 h for analysis. Total antioxidant activity The antioxidant capacity of NJS was measured using the method of Miller and RiceEvans (1997) and Arnao et al. (2001). Peroxidase (4.4 units/ml; Sigma-Aldrich, St Louis, MO, USA), H2O2 (50 M; Merck, Darmstadt, Germany), 2,2-azino-bis (3ethylbenz-thiazoline-6-sulphonic acid) (100 M; Sigma-Aldrich) and distilled water (1 ml) were mixed and stored in the dark for 1 h to react at 258C. One milliliter of NJS was subsequently added and the absorbance at 734 nm was determined. The antioxidant capacity was calculated by the following formula: Total antioxidant activity (%)[1 (A734 nm sample/A734 nm control)] 100% where A734 is absorbance at 734 nm. Reducing power The reducing power was measured using the approach of Duh and Yen (1997). One milliliter of NJS, phosphate buffer (0.2 M, pH 6.6, 0.5 ml; Merck), and potassium hexacyanoferrate solution (1% v/w, 2.5 ml; Merck) were mixed and heated at 508C for 20 min. After the mixture had been cooled to room temperature, 0.5 ml of 10% trichloroacetic acid (Merck) was added. Following centrifugation at 3,000 g for 10 min, an 1 ml aliquot of the supernatant was mixed with 1 ml distilled water and 0.1 ml ferric chloride (0.1%; Merck) and the reaction was then maintained for 10 min. 4 C.-Y. Wang et al. Finally, the absorbance at 700 nm was measured. Increased absorbance of the reaction mixture corresponds to higher reducing power. DPPH radical scavenging activity The DPPH (Sigma-Aldrich) removal activity was measured by the method of Shimada et al. (1992). Briefly, 1 ml NJS and 5 ml freshly prepared 0.1 mM DPPH methanolic solution were mixed and kept in the dark for 60 min. The absorbance of the reaction mixture at 517 nm was measured using a spectrophotometer. The blank was prepared by replacing the NJS with methanol (1 ml). The percentage of free radical scavenging activity was calculated as follows: Scavenging effect (%) [1 (A517 nm sample/A517 nm blank)]100% where A517 is absorbance at 517 nm. Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 Statistical analysis All experimental results were mean of triplicate. The data were recorded as the mean9standard deviation (SD) and analysis was performed with a statistical analysis system (SAS Inc., Cary, NC, USA). One-way analysis was conducted using analysis of variance. Significant differences between means were determined by Duncan’s multiple range tests. Results were regarded as statistically significant at P B0.05. Results and discussion Fermentation characteristics All strains of lactic acid bacteria (L. casei and L. plantarum) and bifidobacteria (B. longum) grew well on sterilized noni juice without nutrient supplementation. Tables IIII present the time courses of lactic acid fermentation of noni juice by L. casei, B. longum and L. plantarum, respectively. L. casei, B. longum and L. plantarum grew rapidly on noni juice and reached almost 10 108 CFU/ml after 48 h of fermentation at 308C. Extending the growth period to over 48 h did not significantly increase the number of viable cells of any tested starter bacteria. During the fermentation of the noni juice, sugar metabolism was characterized by the assimilation of glucose, but the fermented noni juice retained the sugars when acidification started. Both L. plantarum and B. longum yielded more lactic acid than did L. casei. For example, L. plantarum and B. longum produced nearly 1% lactic acid after 72 h of fermentation at 308C. Under similar growth conditions, L. casei produced only 0.79% Table I. Time course of lactic fermentation of noni juice by L. casei. Time (h) 0 24 48 72 pH Titratable acid (lactic acid) A 4.990.1 3.790.0B 3.790.1B 3.690.0B D 0.2090.02 0.4290.02C 0.7190.05B 0.7990.04A Sugar (mg/ml) A 21.091.2 16.391.5B 14.791.4B 14.191.8B CFU/ml 4.590.3104C 7.890.6108B 13.490.9108A 12.290.7108A Each value represents the mean9SD (n3). Data bearing different uppercase superscript letters in the same column are significantly different (PB0.05). Probiotic potential of fermented noni juice 5 Table II. Time course of lactic fermentation of noni juice by B. longum. Time (h) 0 24 48 72 pH Titratable acid (lactic acid) 4.990.1A 4.290.1B 3.690.1C 3.690.1C 0.1990.01D 0.3990.05C 0.6790.07B 0.9390.04A Sugar (mg/ml) 22.191.9A 17.792.0B 13.291.6C 9.291.4D CFU/ml 4.590.4104C 8.190.6107B 12.190.7108A 13.690.9108A Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 Each value represents the mean9SD (n3). Data bearing different uppercase superscript letters in the same column are significantly different (PB0.05). titratable acidity expressed as lactic acid. The fermentation substrate seemed to affect the viability of the cultures during storage (Gardner et al. 2001), perhaps because L. casei may require essential growth nutrients that may absent from noni juice. In these assays, the number of viable cells of lactic acid bacteria and bifidobacter reached almost 109 CFU/ml in the first 48 h in the noni juice, but the population tended to decreased to 103 CFU/ml during 3 weeks of storage at 48C (Table IV). A similar phenomenon has been reported in other studies (Gardner et al. 2001; Yoon et al. 2006). L. plantarum was capable of surviving in the fermented noni juice at 48C for several weeks. The viable cell counts of L. plantarum and B. longum remained at 2.690.7 105 and 3.490.4 105, respectively, after 4 weeks of storage at 48C. However, L. casei was unable to survive at low pH or high acidity conditions in fermented noni juice at 48C, and was completely unviable after 3 weeks. To be effective as a health promoter, a food product should contain 106 CFU/ml probiotics (Angelov et al. 2005). Accordingly, the viability of the lactic acid bacteria is the most important factor during refrigeration or frozen storage. The viability of probiotic organisms depends on the oxygen level in the products, the oxygen permeability of the package, the fermentation time, and the storage temperature (Shah 2000). The viability of probiotic bacteria also depends on inhibitory substances such as lactic acid that is produced during cold storage. Other factors that govern the loss of viability of probiotic organisms are been the decrease in pH of the medium and accumulation of organic acid as a result of growth and fermentation (Hood and Zottola 1988; Shah and Jelen 1990). In the present study, both L. plantarum and B. longum survived at low pH in the fermented noni juice Antioxidative properties of probiotic noni juice The antioxidative effect of lactic acid bacteria has been reported upon only recently (Lin and Yen 1999; Lin and Chang 2000; Wang et al. 2006). In relevant studies, the Table III. Time course of lactic fermentation of noni juice by L. plantarum. Time (h) 0 24 48 72 pH Titratable acid (lactic acid) A 4.890.1 3.890.1C 3.790.0C 4.090.1B D 0.1690.02 0.4290.03C 0.6990.05B 0.9690.06A Sugar (mg/ml) A 20.491.4 15.791.2B 11.792.1C 10.291.8C CFU/ml 4.790.2104C 9.290.5107B 14.990.8108A 14.290.6108A Each value represents the mean9SD (n3). Data bearing different uppercase superscript letters in the same column are significantly different (PB0.05). 6 C.-Y. Wang et al. Table IV. Effect of cold storage on the viability of lactic acid bacteria in fermented noni juice. CFU/ml Time (weeks) 0 1 2 3 4 L. casei 1.490.2109 1.190.3108 4.691.8104 5.491.5103 ND B. longum L. plantarum 1.390.2109 1.090.3109 3.691.1106 1.290.4106 3.490.4105 1.290.3109 2.690.8109 8.391.5107 7.591.1106 2.690.7105 Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 Each value represents the mean9SD (n3). ND, not detected. antioxidative ability of intact cells and the intracellular cell-free extract of lactic acid bacteria were determined using various antioxidant assays. Table V presents the antioxidant activity of noni juice using different cultures of L. casei, B. longum and L. plantarum. Notably, regardless of the starter used, the fermented noni juice exhibited a high antioxidative ability, measured in terms of total antioxidant activity, reducing power and DPPH radical scavenging activity. However, after 72 h of fermentation, the fermented noni juice that contained B. longum had a high antioxidant activity of 77% that did not differ significantly (P B0.05) from that of fermented noni juice that contained L. casei and L. plantarum (72% and 71%, respectively) after 72 h of fermentation. Fermentation with B. longum reduced the antioxidant activity below that at the beginning of experiment (77.6% versus 71.7%), representing a decrease of approximately 8% over 4 weeks. A more apparent decrease in the antioxidant activity was observed in the noni juice with L. casei (decreased about 12%). The reducing power in the noni juice fermented with lactic acid bacteria and bifidobacteria did not change significantly during storage at 48C. Samples that were fermented with B. longum exhibited a higher reducing power (0.42) than those of fermented L. plantarum and L. casei, whose reducing powers were 0.38 and 0.31, respectively. Similar results were obtained for DPPH radical scavenging activity: noni juice fermented with B. longum retained the highest scavenging activity (70%). Four weeks of storage at 48C reduced the DPPH radical scavenging activity of noni juice, especially of that fermented with L. casei. Wang et al. (2008) noted the antioxidative effects produced during the fermentation of various carbohydrates by common intestinal lactic acid bacteria. The data in Table V reveal that the sugar content of noni juice is probably a sufficient source of essential carbon for B. longum. Therefore, depending on the strain used, bacterial metabolism may affect the total antioxidant activity in noni juice. Recent studies have reported the effect of fermentation on antioxidant properties in some food products. Nazzaro et al. (2008) observed an increase in antioxidant properties in carrot juice fermented upon fermentation by lactic acid bacteria. Tien et al. (2005) adopted sugar apple (Annona squamosa L.) as a substrate for fermentation with Lactobacillus delbrueckii, Lactobacillus paracasei and L. casei, and found no significant different between fermented juice and fresh juice. The starter used in this study also was similar to those used by Chen (2008), who also found B. longum to be the optimal fermentation starter in ginger juice. The fermented sugar apple juice exhibited antioxidant activity from 65% to 75% and DPPH scavenging efficiency as high as 72%. In this work, fermented noni juice exhibited antioxidant activity, Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 Table V. Antioxidant activity of fermented noni juice. Total antioxidant capacity (%) Reducing power (absorbance 700 nm) L. plantarum B. longum L. casei L. plantarum B. longum 0 1 2 3 4 Unfermented noni juice 72.892.1A,a 72.292.9A,b 73.791.8A,ab 71.492.2A,ab 68.293.7A,ab 71.292.4A 77.693.6A,a 78.392.8A,a 75.493.1A,a 75.092.4A,a 71.793.3A,a 71.893.3A,a 71.392.6A,b 70.892.7A,a 68.793.5A,b 63.194.2B.b 0.3890.02A,a 0.3990.04A,a 0.3690.05A,a 0.3690.06A,ab 0.3590.04A,b 0.3690.03A 0.4490.03A,a 0.4290.04A,a 0.4090.05A,a 0.4190.04A,a 0.4090.04A,a L. casei 0.3990.02A,a 0.3690.03AB,a 0.3590.04AB,a 0.3390.05AB,b 0.3090.03B,c L. plantarum 66.493.0A,ab 67.193.7A,a 64.393.7A,ab 63.093.1AB,ab 60.293.2B,a 65.292.2A B. longum 72.293.1A,a 70.293.4AB,a 67.593.1AB,a 66.292.7B,a 65.893.6B,a L. casei 64.192.1A,b 62.793.1AB,b 61.992.7AB,b 60.292.8B,b 58.492.2B,b Reported values are the means9SD (n3). Data bearing uppercase superscript letters in the same column (different sampling time) and lowercase superscript letters in the same row (different inoculation of starter) are significantly different (PB0.05). Probiotic potential of fermented noni juice Time (weeks) DPPH free radical scavenging activity (%) 7 8 C.-Y. Wang et al. reducing activity and the scavenging effect of DPPH radicals, all of which varied with the starters used, but L. casei and L. plantarum did not influence the antioxidant activities of noni juice upon fermentation when compared with unfermented noni juice (P B0.05). Noni juice that had been fermented with B. longum had greater antioxidant activity than unfermented noni juice (Table V). Therefore, the increase in the antioxidant activities varied with the starter organism. Downloaded By: [Wang, Chung-Yi] At: 02:32 2 April 2009 Conclusion The ability of lactic acid bacteria (L. casei and L. plantarum) and bifidobacteria (B. longum) to utilize noni juice in cell synthesis and lactic acid production without external nutrient supplement was investigated. These lactic cultures grew well in noni juice at 308C, and the viable cell count was nearly 109 CFU/ml after 48 h of fermentation. Both B. longum and L. plantarum retained viability at low pH and under highly acidic conditions in fermented noni juice during cold storage at 48C. In contrast, L. casei could not survive the low pH of fermented noni juice, and lost all viability during 3 weeks of cold storage at 48C. The increase in antioxidant capability associated with B. longum driven fermentation did not differ significantly (P B0.05) from that with L. casei and L. plantarum during 72 h of fermentation. 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