ArticleFrontiers in microbiology2023
Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed, 10 citations in OpenAlex.
- Micro-nano bubble pretreatment differentially regulates gel properties and flavor of lamb meat via fermentation and lipolysis.Food chemistry: X · 2026Article
- Prospects and challenges in using engineered lactic acid bacteria in aquaculture applications.Engineering microbiology · 2026Review
- Article
- Neuroprotection of fermented small black soybean (Food science and biotechnology · 2025Article
- Physicochemical and Functional Characterization of Pearl Millet-Based Probiotic Beverage for Antiaging Potential inFoods (Basel, Switzerland) · 2025Article
- Effects of Lactic Acid Bacteria-Directed Screening on Flavor and Functional Properties of Fermented Corn Protein Hydrolysate.Foods (Basel, Switzerland) · 2025Article
- Gut Microbiota-Targeted Therapeutics for Metabolic Disorders: Mechanistic Insights into the Synergy of Probiotic-Fermented Herbal Bioactives.International journal of molecular sciences · 2025Review
- Probiotic effects of Lactobacillus reuteri and Pediococcus pentosaceus on growth performance, blood biochemistry, and antibody response in broiler chickens.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution.Frontiers in microbiology · 2024Article
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Ganmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube. Methods: Effects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The changes of small and medium molecules in Ganmai Dazao Decoction before and after fermentation were determined by LC-MS non-targeted metabolomics. Results: The results showed that the contents of lactic acid, citric acid, acetic acid, and total phenol content increased significantly, DPPH free radical clearance and hydroxyl free radical clearance were significantly increased. γ-aminobutyric acid content was 12.06% higher after fermentation than before fermentation. A total of 553 differential metabolites were detected and identified from the Ganmai Dazao Decoction before and after fermentation by partial least squares discrimination and VIP analysis. Discussion: Among the top 30 differential metabolites with VIP values, the content of five functional substances increased significantly. Our results showed that lactic acid bacteria fermentation of Ganmai Dazao Decoction improves its antioxidant effects and that fermentation of Ganmai Dazao Decoction with lactic acid bacteria is an innovative approach that improves the health-promoting ingredients of Ganmai Dazao Decoction.
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