Academic Journal
Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb).
| Τίτλος: | Ultrasound-driven co-culture fermentation enhances bioactive components, antioxidant activity and structural properties of Chinese yam (Dioscorea opposita Thunb). |
|---|---|
| Συγγραφείς: | Imtiaz A; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China., Yaqoob S; Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, China; Panvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan. Electronic address: Sanabil.yaqoob@zjgsu.edu.cn., Awan KA; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan., Naveed H; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan., Faraz A; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan., Sultan W; Department of Food and Nutritional Sciences, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan., Sobhy R; Biochemistry Department, Faculty of Agriculture, Benha University, Qalubia 13736, Egypt; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Nazir A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, 15551 Al Ain, United Arab Emirates., Qian JY; School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China. Electronic address: jyqian@yzu.edu.cn., Shen Q; Panvascular Diseases Research Center, The Quzhou Affiliaed Hospital of Wenzhou Medical University, Quzhou People's Hospital, Quzhou 324000, China; Laboratory of Food Nutrition and Clinical Research, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China. Electronic address: leonqshen@163.com. |
| Πηγή: | Ultrasonics sonochemistry [Ultrason Sonochem] 2026 Jul; Vol. 130, pp. 107882. Date of Electronic Publication: 2026 May 22. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Science Country of Publication: Netherlands NLM ID: 9433356 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-2828 (Electronic) Linking ISSN: 13504177 NLM ISO Abbreviation: Ultrason Sonochem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Amsterdam : Elsevier Science Original Publication: Oxford : Butterworth Heinemann, c1994- |
| Ιατρικοί όροι (MeSH): | Dioscorea*/chemistry , Dioscorea*/metabolism , Antioxidants*/metabolism , Antioxidants*/pharmacology , Antioxidants*/chemistry , Fermentation* , Ultrasonic Waves*, Phenols/metabolism ; Lactobacillus/metabolism ; Coculture Techniques |
| Περίληψη: | This study investigates the impact of multi-frequency ultrasound-assisted fermentation using Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus helveticus on the bioactive moieties composition, antioxidant assay and structural properties of Chinese yam (Dioscorea opposita Thunb). Ultrasound treatment improved microbial activity and mass transfer, promoting the release and biotransformation of bound phenolic components. As a result, total phenolic content increased from 689.36 to 8109.74 µg/mL, while total flavonoid content rose from 110.67 to 1158.48 µg/mL in the optimized treatment (CY (Copyright © 2026 The Author(s). Published by Elsevier B.V. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
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| Contributed Indexing: | Keywords: Antioxidants; Chinese yam; Fermentation; Sensory; Structural analysis; Ultrasonication |
| Substance Nomenclature: | 0 (Antioxidants) 0 (Phenols) |
| Entry Date(s): | Date Created: 20260527 Date Completed: 20260617 Latest Revision: 20260813 |
| Update Code: | 20260813 |
| PubMed Central ID: | PMC13234710 |
| DOI: | 10.1016/j.ultsonch.2026.107882 |
| PMID: | 42202418 |
| Βάση Δεδομένων: | MEDLINE |
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