Browse > Article
http://dx.doi.org/10.9721/KJFST.2022.54.4.445

Fermentation of onion extract by lactic acid bacteria enhances its physicochemical properties  

Kim, Su-hwan (Research Institute of Food Industry, Sunchon National University)
Lee, Chae-Mi (Department of Food Science and Technology, Sunchon National University)
Jeong, Jae-Hee (Department of Food Science and Technology, Sunchon National University)
Choi, Yu-Ri (Department of Food Science and Technology, Sunchon National University)
Lee, Dong-hun (Department of Food Science and Technology, Sunchon National University)
Lee, Chae-yun (Department of Food Science and Technology, Sunchon National University)
Huh, Chang-Ki (Research Institute of Food Industry, Sunchon National University)
Publication Information
Korean Journal of Food Science and Technology / v.54, no.4, 2022 , pp. 445-454 More about this Journal
Abstract
This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.
Keywords
onion; onion extract; probiotics; lactic acid; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical. Biol. Med. 26: 1231-1237 (1999)   DOI
2 Ren F, Nian Y, Perussello CA. Effect of storage, food processing and novel extraction technologies on onions flavonoid content: a review. Food Res. Int. 132: 108953 (2020)   DOI
3 Rodrigues AS, Perez-Gregorio MR, Garcia-Falcon MS, Simal-Gandara J, Almeida DPF. Effect of post-harvest practices on flavonoid content of red and white onion cultivars. Food Control 21: 878-884 (2010)   DOI
4 Slimestad R, Fossen T, Vagen IM. Onions: a source of unique dietary flavonoids. J. Agric. Food Chem. 55: 10067-10080 (2007)   DOI
5 Statistics Korea. Crop production (production of barley, garlic and onions in 2021). Available from : https://www.kostat.go.kr/portal/korea/kor_nw/1/8/8/index.board. Accessed Mar 31, 2022.
6 Song WJ, Venus Lagmay V, Jeong BG, Jung JY, Chun JY. Changes in physicochemical and functional properties of Opuntia humifusa during fermentation with cellulolytic enzyme and lactic acid bacteria. LWT - Food Sci. Technol. 159: 113192 (2022)   DOI
7 Surachat K, Deachamag P, Kantachote D. In silico comparative genomics analysis of Lactiplantibacillus plantarum DW12, a potential gamma-aminobutyric acid (GABA)-producing strain. Microbiol. Res. 251: 126833 (2021)   DOI
8 Suh HJ, Chung SH, Son JY, Son HS, Cho WD, Ma SJ. Preparation of onion hydrolysates with enzyme. J. Korean Soc. Food Sci. Nutr. 25: 786-790 (1996)
9 Tinello F, Vendramin V, Divino VB, Treu L, Corich V, Lante A, Giacomini A. Co-fermentation of onion and whey: a promising synbiotic combination. J. Funct. Foods. 39: 233-237 (2017)   DOI
10 Wang S, Yao J, Zhou B, Yang J, Chaudry MT, Wang M, Xiao F, Li Y, Yin W. Bacteriostatic effect of quercetin as an antibiotic alternative in vivo and its antibacterial mechanism in vitro. J. Food Prot. 81: 68-78 (2018)   DOI
11 Wilson AM, Work TM, Bushway AA, Bushway RJ. HPLC determination of fructose, glucose, and sucrose in potatoes. J. Food Sci. 46: 300-301 (1981)   DOI
12 Wu J, Yan D, Liu Y, Luo X, Li Y, Cao C, Li M. Purification, structural characteristics, and biological activities of exopolysaccharide isolated from Leuconostoc mesenteroides SN-8. Front. Microbiol. 12: 644226 (2021)   DOI
13 Yang JS, Ji YS, Park HJ, Lee JE, Park SY, Yeo SY, Shin HK, Holzapfel WH. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.). Int. J. Food Microbiol. 191: 164-171 (2014)   DOI
14 Yeom MS, Hwang ES. Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder. Korean J. Food Preserv. 27: 299-310 (2020)   DOI
15 Yu Y, Ding X, Ding Z, Wang Y, Song Y. Fluorescence spectroscopy and molecular docking analysis of the binding of Lactobacillus acidophilus GIM1.208 β-glucosidase with quercetin glycosides. Enzyme Microb. Technol. 146: 109761 (2021)   DOI
16 Yun YJ, Lee AH, Nguyen TMT, Park JT, Yun SM, Kim JH. Bioconversion of onion extract to improve the bioavailability of quercetin glycoconjugate. Korea J. Food Sci. Technol. 50: 391-399 (2018)
17 Biswas S, Reddy ND, Jayashree BS, Rao CM. Evaluation of novel 3-hydroxyflavone analogues as HDAC inhibitors against colorectal cancer. Adv. Pharmacol. Sci. 2018: 4751806 (2018)
18 Zhao D, Shah NP. Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestio. J. Funct. Foods. 20: 182-194. (2016)   DOI
19 Abdhul K, Ganesh M, Shanmughapriya S, Kanagavel M, Anbarasu K. Natarajaseenivasan K. Antioxidant activity of exopolysaccharide from probiotic strain Enterococcus faecium (BDU7) from Ngari. Int. J. Biol. Macromol. 70: 450-454 (2014)   DOI
20 AOAC. Official methods of analysis of AOAC Intl. 15th ed. Association of Official Analytical Chemists. Washington DC, USA (1990)
21 Capozzi V, Fragasso M, Romaniello R, Berbegal C, Russo P, Spano G. Spontaneous food fermentations and potential risks for human health. Fermentation 3: 49 (2017)   DOI
22 Folin O, Denis W. On phosphotungstic-phosphomolybdic compounds as color reagents. J. Biol. Chem. 12: 239-243 (1912)   DOI
23 Gancedo MC, Luh BS. HPLC analysis of organic acids and sugar in tomato juice. J. Food Sci. 51: 571-580 (1986)   DOI
24 Gao B, Wang J, Wang Y, Xu Z, Li B, Meng X, Sun X, Zhu J. Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics. Food Control 133: 108603 (2022)   DOI
25 Gardner NJ, Savard T, Obermeier P, Caldwell G, Champagne CP. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int. J. Food Microbiol. 64: 261-275 (2001)   DOI
26 Berno ND, Tezotto-uliana JV, Dias CTDS, Kluge RA. Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biol. Technol. 93: 91-96 (2014)   DOI
27 Ahn YH, Oh G, Lee HJ, Kim HJ, Gwon MJ, Woo EJ, Kwon SC. A study on the antioxidant activity before and after fermentation of artichoke lactic acid bacteria fermentation. JKAIS. 22: 407-414 (2021)
28 Amorati JR, Baschieri A, Cowden A, Valgimigli L. The antioxidant activity of quercetin in water solution. Biomimetics 2: 9 (2017)   DOI
29 Ayyash M, Abu-jdayil B, Itsaranuwat P, Almazrouei N. Exopolysaccharide produced by the potential probiotic Lactococcus garvieae c47: structural characteristics, rheological properties, bioactivities and impact on fermented camel milk. Food Chem. 333: 127418 (2020)   DOI
30 Blois MS. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958)   DOI
31 Campone L, Celano R, Piccinelli AL, Pagano I, Carabetta S, Canzo RD, Russo M, Ibanez E, Cifuentes A, Rastrelli. Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds. Food Chem. 269: 495-502 (2018)   DOI
32 Chang JK, Kim CS, Nho KB, Cho BG. Effects of storage conditions on weight loss and free sugar composition of fresh ginseng. J. Ginseng Res. 29: 113-118 (2005)   DOI
33 Jang MY, Jo YJ, Hwang IG, Yoo SM, Choi M.J, Min S.G. Physicochemical characterization and changes in nutritional composition of onions depending on type of freezing process. J. Korean Soc. Food Sci. Nutr. 43: 1055-1061 (2014)   DOI
34 Ha GJ, Kim HY, Ha IJ, Cho SR, Moon JY, Seo GI. Quality and antioxidant properties of fermented sweet potato using lactic acid bacteria. Korean J. Food & Nutr. 32: 494-503 (2019)
35 Houngue M, Doco RC, Kpotin GA, Kuevi UA, Simplice K, Wilfried K, Atohoun Y, Mensah JB. DFT study of chemical reactivity of free radicals abts and dpph by myricetin, quercetin, and kaempferol, World Sci. News 90: 177-188 (2017)
36 Jang GW, Park EY, Choi SH, Choi SI, Cho BY, Sim WS, Han OH, Cho HD, Lee OH. Development and validation of analytical method for wogonin, quercetin and quercetin-3-O-glucuronide in extracts of Nelumbo nucifera, Morus alba L., and Raphanus sativus mixture. J. Food Hyg Saf. 33: 289-295 (2018)   DOI
37 McDonald LC, Fleming HP, Hassan HM. Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum. Appl. Environ. Microbiol. 56: 2120-2124 (1990)   DOI
38 Otieno D, Lee EJ, Lee SG, Richard C, Kang HW. Optimizing process of brewing onion peel tea using a response surface methodolog. NFS J. 20: 22-27 (2020)   DOI
39 Park GH, Park JY, Chang YH. Changes in flavonoid aglycone contents and antioxidant activities of citrus peel depending on enzyme treatment times. J. Korean Soc. Food Sci. Nutr. 48: 542-550 (2019)   DOI
40 Park H, Ganbud O, Suh SW, Park YS, Jang JK, Chung MS, Choi YJ, Shim KS. Investigation of functional ingredients from onion according to the extraction methods, Heat Treatment, and Storage Period. Food Eng. Prog. 13: 92-98 (2009)
41 Jung EB, Choi JH, Yu HJ, Kim KH, Lee SK, Hwang YI, Lee SH. Organosulfur compounds in fermented garlic extracts and the effects on alcohol induced cytotoxicity in CYP2E1-transfected HepG2 cells. J. Korean Soc. Food Sci. Nutr. 42: 342-347 (2013)   DOI
42 Dilna SV, Surya H, Aswathy RG, Varsha KK, Sakthikumar DN, Pandey A, Nampoothiri KM. Characterization of an exopolysaccharide with potential health-benefit properties from a probiotic Lactobacillus plantarum RJF4. LWT-Food Sci Technol. 64: 1179-1186 (2015)   DOI
43 Fossen T, Andersen OM. Anthocyanins from red onion, Allium cepa, with novel aglycone. Phytochemistry 62: 1217-1220 (2003)   DOI
44 Galdon BR, Rodriguez CT, Rodriguez ER, Romero CD. Organic acid contents in onion cultivars (Allium cepa L.). J. Agric. Food Chem. 56: 6512-6519 (2008)   DOI
45 Kawai M, Tsuchiya A, IshidaJ, Yoda N, Yashiki-Yamasaki S, Katakura Y. Suppression of lactate production in fed-batch culture of some lactic acid bacteria with sucrose as the carbon source. J. Biosci. Bioeng. 129: 535-540 (2020)   DOI
46 Kim JY, Lee SU, Kim NH, Moon KH, Baek SH. Optimal lactic acid fermentation conditions and quality Properties for Rubus coreanus miquel (Bokbunja) and chlorella mixtures. J. Korean Soc. Food Sci. Nutr. 45: 386-395 (2016)   DOI
47 Kooshyar MM, Mozafari PM, Amirchaghmaghi M, Pakfetrat A, Karoos P, Mohasel MR, Orafai H, Azarian AA. A randomized placebo-controlled double blind clinical trial of quercetin in the prevention and treatment of chemotherapy-induced oral mucositis. J. Clin. Diagn Res. 11: 46-50 (2017)
48 Lee KO, Choi JY, Park SO, Lee TS. Changes in free sugars and organic acids of banana fruit at various storage temperatures. Appl. Biol. Chem. 38: 340-344 (1995)
49 Jeon SY, Baek JH, Jeong EJ, Cha YJ. Potential of onion peel extract as a functional ingredient for functional foods. Kor. J. Life Sci. 22: 1207-1213 (2012)   DOI
50 Park YS, Jang JK, Choi YJ, Chung MS, Paek H, Shim KS. Lactic acid fermentation of onion juice supplemented with puffed red ginseng extract. Food Eng. Prog. 13: 16-23 (2009)
51 Jeon YJ, Gwak YGS, Lee SP. Higher production of γ-aminobutyric acid (GABA) by co-fermentation lactic acid bacteria with Rhus verniciflura extract. Korean J. Food Preserv. 27: 925-935 (2020)   DOI
52 Jeon HJ, Kim BS, Lee SH, Kim YS. Quality factors of freshness and palatability of onion by cultivation region and variety. J. Korean Soc. Food Sci. Nutr. 43: 859-867 (2014)   DOI
53 Jeong PH, Kim YS, Shin DH. Changes of physicochemical characteristics of Schizandra chinensis during postharvest ripening at various temperatures. Korean J. Food Sci. Technol. 38: 469-474 (2006)
54 Jia-Qi X, Ni F, Bo-Yang Y, Qian-Qian W, Jian Z. Biotransformation of quercetin by Gliocladium deliquescens NRRL 1086. Chin. J. Nat. Med. 15: 0615-0624 (2017)
55 Park SJ, Kim DH, Paek NS, Kim SS. Preparation and quality characteristics of the fermentation product of ginseng by lactic acid bacteria (FGL). J. Ginseng Res. 30: 88-94 (2006)   DOI
56 Park SJ, Na JH, Lee CG, Jeong JH, Kim CM, Han HB, Kim BS, Park CH, Huh CK, Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed. Korean J. Food Preserv. 26: 777-784 (2019)   DOI
57 Pinho C, Soares MT, Almeida IF, Aguiar AARM, Mansilha C, Ferreira IMPLVO. Impact of freezing on flavonoids/radical-scavenging activity of two onion varieties. Czech J. Food Sci. 33: 340-345. (2015)   DOI
58 Kang SK, Kim YD, Hyun KH, Kim YW, Song BH, Shin SC, Park YK. Development of separating techniques on quercetin - related substances in onion (Allium cepa L.) - 1. contents arid stability of quercetin - related substances in onion. J. Korean Soc. Food Sci. Nutr. 27: 682-686 (1998)
59 Qi J, Huang H, Wang J, Liu N, Chen X, Jiang T, Xu H, Lei H. Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria. Food Biosci. 43: 101264 (2021)   DOI
60 Jung KA, Park CS. Antioxidative and antimicrobial activities of juice from garlic, ginger, and onion. Korean J. Food Preserv. 20: 134-139 (2013)   DOI
61 Kibar H, Emre Y, Ceylan A, Haliscelik O, Kiran F. Weissella cibaria eir/P2-derived exopolysaccharide: a novel alternative to conventional biomaterials targeting periodontal regeneration. Int. J. Biol. Macromol. 165: 2900-2908 (2020)   DOI
62 Kim CW, Lee ET, Cha YL, Choi IH, Hwang EJ, Park KG. Evaluation of yellowish skin color ('chartreus') onion lines for soluble solid content and sugars characteristics. Korean J. Breed Sci. 44: 510-515 (2012)   DOI
63 Kim DS, Lim SB. Quality properties of subcritical water extracts of onion and onion juice product. J. Korean Soc. Food Sci. Nutr. 47: 750-758 (2018)   DOI
64 Kim KH, Kim HJ, Byun MW, Yook HS. Antioxidant and antimicrobial activites of ethanol extract from six vegetables containing different sulfur compounds. J. Korean Soc. Food Sci. Nutr. 41: 577-583 (2012)   DOI
65 Kumar M, Barbhai M.D, Hasan M, Punia S, Dhumal, Radha, Rais N, Chandran D, Pandiselvam R, Kothakota A, Tomar M, Satankar V, Senapathy M, Anitha T, Dey A, Sayed AAS, Gadallah FM, Amarowicz R, Mekhemar M. Onion (Allium cepa L.) peels: a review on bioactive compounds and biomedical activities. Biomed. Pharmacother. 146: 112498 (2022)   DOI
66 Lu Y, Foo LY. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68: 81-85 (2000)   DOI
67 Kwak JH, Seo JM, Kim NH, Arasu MV, Kim S, Yoon MK, Kim SJ. Variation of quercetin glycoside derivatives in three onion (Allium cepa L.) varietied. Saudi J. Biol. Sci. 24: 1387-1391 (2017)   DOI
68 Li W, Ji J, Rui X, Yu J, Tang W, Chen X, Jiang M. Production of exopolysaccharides by Lactobacillus helveticus MB2-1 and its functional characteristics in vitro. LWT-Food Sci. Technol. 59: 732-739 (2014)   DOI