Optimization of Fermentation Process for Solanum nigrum L. Juice and Evaluation of its Anti-inflammatory and Antibacterial Activities
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Abstract:
The Solanum nigrum L. fruit was used as the raw material for this study, the fermentation process for Solanum nigrum L. juice was optimized using probiotics. Eight factors, including initial sugar degree, initial pH, fermentation temperature using lactic acid bacteria (LAB), LAB-inoculation dose, fermentation time of LAB, fermentation temperature of yeast, fermentation time of yeast, and yeast-inoculation dose, were selected for the Plackett-Burman test. The main factors influencing total phenolic content were the fermentation temperature of LAB and the yeast-inoculation dose. Fermentation conditions were optimized by central composite design, and the results showed that the optimal conditions were as follows: initial sugar degree, 12%; initial pH 4.5; LAB-inoculation dose, 5%; fermentation temperature of LAB, 39.5 ℃, fermentation time of LAB, 24 h; yeast-inoculation dose, 0.07%; fermentation temperature of yeast, 25 ℃; and fermentation time of yeast, 20 h. The total phenolic content in the Solanum nigrum L. fruit following optimization reached 1.18±0.02 mg/mL, which represented a 21.6% increase. Additionally, anti-inflammatory and antibacterial activities were significantly increased as compared with those observed before fermentation, and the inhibition percentages associated with hyaluronidase activity and protein denaturation of the fermented Solanum nigrum L. fruit were 82.98±4.16% and 81.57±1.24%, respectively. Furthermore, the inhibitory effects of fermented Solanum nigrum L. fruit against Staphylococcus aureus and Bacillus subtilis were stronger than those against Escherichia coli.
