ArticlePloS one2021
Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions.
Article in PloS one, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 32 citations in OpenAlex.
- Effects of Cereal Byproducts on Antioxidant Capacity of Black Soldier Fly Oil.Food science & nutrition · 2026Article
- Effects of controlled fermentation by Lactiplantibacillus plantarum PBS067 on Vitis vinifera L. leaf extract.Applied microbiology and biotechnology · 2026Article
- Assessment of Knowledge, Attitudes, Prevention Practices, and Self-Reported Malaria Prevalence Among Summer Degree Students at Debre Markos University, Ethiopia, 2025.Journal of parasitology research · 2026Article
- Glucose-Dependent growth and antioxidant responses of lactic acid bacteria revealed by multivariate and Assay-Specific analyses.World journal of microbiology & biotechnology · 2025Article
- Enhanced Bioactivity of FermentedCurrent issues in molecular biology · 2025Article
- New perspectives on djulis (Food chemistry: X · 2025Review
- Optimizing Cellulase-Antioxidants (Basel, Switzerland) · 2024Article
- Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage.Scientific reports · 2024Article
- Article
- Improved production of lactiplantibacillus plantarum RO30 exopolysaccharide (REPS) by optimization of process parameters through statistical experimental designs.BMC microbiology · 2023Article
- Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation.Scientific reports · 2023Article
- Influence of medium modifications (optimization) on high nematicidal activity of the fermentation broth ofFrontiers in bioengineering and biotechnology · 2023Article
- Optimizing postbiotic production through solid-state fermentation withFrontiers in microbiology · 2023Article
- Review
- Fermented Ginger Extract in Natural Deep Eutectic Solvent Enhances Cytotoxicity by Inhibiting NF-κB Mediated CXC Chemokine Receptor 4 Expression in Oxaliplatin-Resistant Human Colorectal Cancer Cells.Antioxidants (Basel, Switzerland) · 2022Article
- Phytochemical characterization, antioxidant potential, and health risk assessment of Radix Oryzae Glutinosae.Journal of food and drug analysis · 2022Article
- Challenges in the production and use of probiotics as therapeuticals in cancer treatment or prevention.Journal of industrial microbiology & biotechnology · 2021Review
- Effects of DifferentMaterials (Basel, Switzerland) · 2021Article
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Authors and funding
9 authors at 6 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, different probiotics commonly used to produce fermented dairy products were inoculated independently for Chenopodium formosanum Koidz. fermentation. The strain with the highest level of antioxidant activity was selected and the fermentation process was further optimized via response surface methodology (RSM). Lactobacillus plantarum BCRC 11697 was chosen because, compared to other lactic acid bacteria, it exhibits increased free radical scavenging ability and can produce more phenolic compounds, DPPH (from 72.6% to 93.2%), and ABTS (from 64.2% to 76.9%). Using RSM, we further optimize the fermentation protocol of BCRC 11697 by adjusting the initial fermentation pH, agitation speed, and temperature to reach the highest level of antioxidant activity (73.5% of DPPH and 93.8% of ABTS). The optimal protocol (pH 5.55, 104 rpm, and 24.4°C) resulted in a significant increase in the amount of phenolic compounds as well as the DPPH and ABTS free radical scavenging ability of BCRC 11697 products. The IC50 of the DPPH and ABTS free radical scavenging ability were 0.33 and 2.35 mg/mL, respectively, and both protease and tannase activity increased after RSM. An increase in lower molecular weight (<24 kDa) protein hydrolysates was also observed. Results indicated that djulis fermented by L. plantarum can be a powerful source of natural antioxidants for preventing free radical-initiated diseases.
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