Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property

© 2018 Chaiyavat Chaiyasut et al. Lactic acid bacteria (LAB) mediated fermented mustard green (MG) pickle was prepared, and the cholesterol-lowering property of the pickle was evaluated. LAB strains were isolated by a plating method and biochemically characterized. Pickle formula was prepared with a...

Full description

Saved in:
Bibliographic Details
Main Authors: Chaiyavat Chaiyasut, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046625709&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58949
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
id th-cmuir.6653943832-58949
record_format dspace
spelling th-cmuir.6653943832-589492018-09-05T04:38:08Z Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property Chaiyavat Chaiyasut Periyanaina Kesika Sasithorn Sirilun Sartjin Peerajan Bhagavathi Sundaram Sivamaruthi Medicine Pharmacology, Toxicology and Pharmaceutics © 2018 Chaiyavat Chaiyasut et al. Lactic acid bacteria (LAB) mediated fermented mustard green (MG) pickle was prepared, and the cholesterol-lowering property of the pickle was evaluated. LAB strains were isolated by a plating method and biochemically characterized. Pickle formula was prepared with a various combination of seasonings. Lactic, and acetic acid content was assessed by high-performance liquid chromatography. Methanol and ethanol contents were estimated by gas chromatography. The antimicrobial property was evaluated by plate assay. Cholesterol content was detected by the o-phthalaldehyde method. About 373 bacterial isolates were isolated. After the selection process (bile and pH tolerance, bile salt hydrolase activity, biochemical profile, and growth pattern), isolate LAB5 was selected as a starter for pickle formulation. Twenty-seven different pickle formulas were prepared. Lactic acid content increased gradually, whereas acetic acid level decreased in the pickles. The acceptable level of ethanol was observed in pickles after 30 days with no methanol content. Pickles showed antimicrobial activity against tested microbes. Cholesterol level in pickle liquid was reduced significantly. The stability and sensory analysis suggested that pickle formula-2 was accepted by the healthy volunteers. LAB5 fermented MG pickle could be a functional food to control cholesterol. Additional clinical trial helps to explore the in vivo cholesterol lowering property of the formulated pickle. 2018-09-05T04:35:28Z 2018-09-05T04:35:28Z 2018-04-01 Journal 22313354 2-s2.0-85046625709 10.7324/JAPS.2018.8405 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046625709&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/58949
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Medicine
Pharmacology, Toxicology and Pharmaceutics
spellingShingle Medicine
Pharmacology, Toxicology and Pharmaceutics
Chaiyavat Chaiyasut
Periyanaina Kesika
Sasithorn Sirilun
Sartjin Peerajan
Bhagavathi Sundaram Sivamaruthi
Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property
description © 2018 Chaiyavat Chaiyasut et al. Lactic acid bacteria (LAB) mediated fermented mustard green (MG) pickle was prepared, and the cholesterol-lowering property of the pickle was evaluated. LAB strains were isolated by a plating method and biochemically characterized. Pickle formula was prepared with a various combination of seasonings. Lactic, and acetic acid content was assessed by high-performance liquid chromatography. Methanol and ethanol contents were estimated by gas chromatography. The antimicrobial property was evaluated by plate assay. Cholesterol content was detected by the o-phthalaldehyde method. About 373 bacterial isolates were isolated. After the selection process (bile and pH tolerance, bile salt hydrolase activity, biochemical profile, and growth pattern), isolate LAB5 was selected as a starter for pickle formulation. Twenty-seven different pickle formulas were prepared. Lactic acid content increased gradually, whereas acetic acid level decreased in the pickles. The acceptable level of ethanol was observed in pickles after 30 days with no methanol content. Pickles showed antimicrobial activity against tested microbes. Cholesterol level in pickle liquid was reduced significantly. The stability and sensory analysis suggested that pickle formula-2 was accepted by the healthy volunteers. LAB5 fermented MG pickle could be a functional food to control cholesterol. Additional clinical trial helps to explore the in vivo cholesterol lowering property of the formulated pickle.
format Journal
author Chaiyavat Chaiyasut
Periyanaina Kesika
Sasithorn Sirilun
Sartjin Peerajan
Bhagavathi Sundaram Sivamaruthi
author_facet Chaiyavat Chaiyasut
Periyanaina Kesika
Sasithorn Sirilun
Sartjin Peerajan
Bhagavathi Sundaram Sivamaruthi
author_sort Chaiyavat Chaiyasut
title Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property
title_short Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property
title_full Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property
title_fullStr Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property
title_full_unstemmed Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property
title_sort formulation and evaluation of lactic acid bacteria fermented brassica juncea (mustard greens) pickle with cholesterol lowering property
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046625709&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58949
_version_ 1681425160866889728