The influence of probiotic fermentation on Catharanthus roseus functional properties
In this study, investigation of the influence of probiotic fermentation on the functional properties of the C.roseusextract was carried out. Historically Catharanthus roseus also known as kemunting cina had been used for various treatments. The use of probiotics in fermented plants has become very po...
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Online Access: | http://psasir.upm.edu.my/id/eprint/27252/ http://psasir.upm.edu.my/id/eprint/27252/2/programme.pdf http://psasir.upm.edu.my/id/eprint/27252/13/ID%2027252.pdf |
| _version_ | 1848845795055370240 |
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| author | Moghadam, Somayeh Moradi Meor Hussin, Anis Shobirin Mustafa, Shuhaimi Mirhosseini, Seyed Hamed Abdul Manap, Mohd Yazid |
| author_facet | Moghadam, Somayeh Moradi Meor Hussin, Anis Shobirin Mustafa, Shuhaimi Mirhosseini, Seyed Hamed Abdul Manap, Mohd Yazid |
| author_sort | Moghadam, Somayeh Moradi |
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| collection | Online Access |
| description | In this study, investigation of the influence of probiotic fermentation on the functional properties of the C.roseusextract was carried out. Historically Catharanthus roseus also known as kemunting cina had been used for various treatments. The use of probiotics in fermented plants has become very popular in recent years for providing health benefits in human beings. Lactobacillus acidophilus LA5 and Lactobacillus casei-01 were used alternately to ferment the C. roseus extract anaerobically at 37◦C for 9 days. Several parameters such as pH, viable probiotic cell counts, changes in car- bohydrates and organic acids as well as antioxidant activity of the fermented C. roseus extract was evaluated during the fermentation process. During the fermentation, Lactobacillus casei-01 produced the lower pH and the viable counts of Lactobacillus acidophilus LA5 and Lactobacillus casei-01 were 7.82±0.015log10 CFU/mL and 8.04±0.040log10 CFU/mL, respectively at the end of the fermentation. Both strains utilized glucose, fructose and sucrose during fermentation. The contents of organic compounds (citric, acetic, lactic) were significantly (p<0.05) affected by the types of the microorganisms. The study found that the fermentation had a positive effect on the antioxidant activity of the samples.
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| first_indexed | 2025-11-15T08:52:29Z |
| format | Conference or Workshop Item |
| id | upm-27252 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:52:29Z |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-272522015-02-12T05:23:12Z http://psasir.upm.edu.my/id/eprint/27252/ The influence of probiotic fermentation on Catharanthus roseus functional properties Moghadam, Somayeh Moradi Meor Hussin, Anis Shobirin Mustafa, Shuhaimi Mirhosseini, Seyed Hamed Abdul Manap, Mohd Yazid In this study, investigation of the influence of probiotic fermentation on the functional properties of the C.roseusextract was carried out. Historically Catharanthus roseus also known as kemunting cina had been used for various treatments. The use of probiotics in fermented plants has become very popular in recent years for providing health benefits in human beings. Lactobacillus acidophilus LA5 and Lactobacillus casei-01 were used alternately to ferment the C. roseus extract anaerobically at 37◦C for 9 days. Several parameters such as pH, viable probiotic cell counts, changes in car- bohydrates and organic acids as well as antioxidant activity of the fermented C. roseus extract was evaluated during the fermentation process. During the fermentation, Lactobacillus casei-01 produced the lower pH and the viable counts of Lactobacillus acidophilus LA5 and Lactobacillus casei-01 were 7.82±0.015log10 CFU/mL and 8.04±0.040log10 CFU/mL, respectively at the end of the fermentation. Both strains utilized glucose, fructose and sucrose during fermentation. The contents of organic compounds (citric, acetic, lactic) were significantly (p<0.05) affected by the types of the microorganisms. The study found that the fermentation had a positive effect on the antioxidant activity of the samples. Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/27252/2/programme.pdf application/pdf en http://psasir.upm.edu.my/id/eprint/27252/13/ID%2027252.pdf Moghadam, Somayeh Moradi and Meor Hussin, Anis Shobirin and Mustafa, Shuhaimi and Mirhosseini, Seyed Hamed and Abdul Manap, Mohd Yazid The influence of probiotic fermentation on Catharanthus roseus functional properties. In: 15th European Congress on Biotechnology, 23-26 Sep. 2012, Istanbul, Turki. . |
| spellingShingle | Moghadam, Somayeh Moradi Meor Hussin, Anis Shobirin Mustafa, Shuhaimi Mirhosseini, Seyed Hamed Abdul Manap, Mohd Yazid The influence of probiotic fermentation on Catharanthus roseus functional properties |
| title | The influence of probiotic fermentation on Catharanthus roseus functional properties |
| title_full | The influence of probiotic fermentation on Catharanthus roseus functional properties |
| title_fullStr | The influence of probiotic fermentation on Catharanthus roseus functional properties |
| title_full_unstemmed | The influence of probiotic fermentation on Catharanthus roseus functional properties |
| title_short | The influence of probiotic fermentation on Catharanthus roseus functional properties |
| title_sort | influence of probiotic fermentation on catharanthus roseus functional properties |
| url | http://psasir.upm.edu.my/id/eprint/27252/ http://psasir.upm.edu.my/id/eprint/27252/2/programme.pdf http://psasir.upm.edu.my/id/eprint/27252/13/ID%2027252.pdf |