Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells

Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic st...
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Autor*in:	Mingshan Lv [verfasserIn] Aihemaitijiang Aihaiti [verfasserIn] Xiaolu Liu [verfasserIn] Nuersiman Tuerhong [verfasserIn] Jiangyong Yang [verfasserIn] Keping Chen [verfasserIn] Liang Wang [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	black mulberry ( fermentation superoxide dismutase response surface methodology antioxidant activity

Übergeordnetes Werk:	In: Fermentation - MDPI AG, 2017, 8(2022), 12, p 697
Übergeordnetes Werk:	volume:8 ; year:2022 ; number:12, p 697

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/fermentation8120697

Katalog-ID:	DOAJ083179038

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520			\|a Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ).
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allfields	10.3390/fermentation8120697 doi (DE-627)DOAJ083179038 (DE-599)DOAJ6a26f8e46976476592a330df9d703751 DE-627 ger DE-627 rakwb eng TP500-660 Mingshan Lv verfasserin aut Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ). black mulberry (<i<Morus nigra</i< L.) fermentation superoxide dismutase response surface methodology antioxidant activity Fermentation industries. Beverages. Alcohol Aihemaitijiang Aihaiti verfasserin aut Xiaolu Liu verfasserin aut Nuersiman Tuerhong verfasserin aut Jiangyong Yang verfasserin aut Keping Chen verfasserin aut Liang Wang verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 12, p 697 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:12, p 697 https://doi.org/10.3390/fermentation8120697 kostenfrei https://doaj.org/article/6a26f8e46976476592a330df9d703751 kostenfrei https://www.mdpi.com/2311-5637/8/12/697 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 12, p 697
spelling	10.3390/fermentation8120697 doi (DE-627)DOAJ083179038 (DE-599)DOAJ6a26f8e46976476592a330df9d703751 DE-627 ger DE-627 rakwb eng TP500-660 Mingshan Lv verfasserin aut Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ). black mulberry (<i<Morus nigra</i< L.) fermentation superoxide dismutase response surface methodology antioxidant activity Fermentation industries. Beverages. Alcohol Aihemaitijiang Aihaiti verfasserin aut Xiaolu Liu verfasserin aut Nuersiman Tuerhong verfasserin aut Jiangyong Yang verfasserin aut Keping Chen verfasserin aut Liang Wang verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 12, p 697 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:12, p 697 https://doi.org/10.3390/fermentation8120697 kostenfrei https://doaj.org/article/6a26f8e46976476592a330df9d703751 kostenfrei https://www.mdpi.com/2311-5637/8/12/697 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 12, p 697
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allfieldsGer	10.3390/fermentation8120697 doi (DE-627)DOAJ083179038 (DE-599)DOAJ6a26f8e46976476592a330df9d703751 DE-627 ger DE-627 rakwb eng TP500-660 Mingshan Lv verfasserin aut Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ). black mulberry (<i<Morus nigra</i< L.) fermentation superoxide dismutase response surface methodology antioxidant activity Fermentation industries. Beverages. Alcohol Aihemaitijiang Aihaiti verfasserin aut Xiaolu Liu verfasserin aut Nuersiman Tuerhong verfasserin aut Jiangyong Yang verfasserin aut Keping Chen verfasserin aut Liang Wang verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 12, p 697 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:12, p 697 https://doi.org/10.3390/fermentation8120697 kostenfrei https://doaj.org/article/6a26f8e46976476592a330df9d703751 kostenfrei https://www.mdpi.com/2311-5637/8/12/697 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 12, p 697
allfieldsSound	10.3390/fermentation8120697 doi (DE-627)DOAJ083179038 (DE-599)DOAJ6a26f8e46976476592a330df9d703751 DE-627 ger DE-627 rakwb eng TP500-660 Mingshan Lv verfasserin aut Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ). black mulberry (<i<Morus nigra</i< L.) fermentation superoxide dismutase response surface methodology antioxidant activity Fermentation industries. Beverages. Alcohol Aihemaitijiang Aihaiti verfasserin aut Xiaolu Liu verfasserin aut Nuersiman Tuerhong verfasserin aut Jiangyong Yang verfasserin aut Keping Chen verfasserin aut Liang Wang verfasserin aut In Fermentation MDPI AG, 2017 8(2022), 12, p 697 (DE-627)820684163 (DE-600)2813985-9 23115637 nnns volume:8 year:2022 number:12, p 697 https://doi.org/10.3390/fermentation8120697 kostenfrei https://doaj.org/article/6a26f8e46976476592a330df9d703751 kostenfrei https://www.mdpi.com/2311-5637/8/12/697 kostenfrei https://doaj.org/toc/2311-5637 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 8 2022 12, p 697
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authorswithroles_txt_mv	Mingshan Lv @@aut@@ Aihemaitijiang Aihaiti @@aut@@ Xiaolu Liu @@aut@@ Nuersiman Tuerhong @@aut@@ Jiangyong Yang @@aut@@ Keping Chen @@aut@@ Liang Wang @@aut@@
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callnumber-first	T - Technology
author	Mingshan Lv
spellingShingle	Mingshan Lv misc TP500-660 misc black mulberry (<i<Morus nigra</i< L.) misc fermentation misc superoxide dismutase misc response surface methodology misc antioxidant activity misc Fermentation industries. Beverages. Alcohol Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells
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topic_title	TP500-660 Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells black mulberry (<i<Morus nigra</i< L.) fermentation superoxide dismutase response surface methodology antioxidant activity
topic	misc TP500-660 misc black mulberry (<i<Morus nigra</i< L.) misc fermentation misc superoxide dismutase misc response surface methodology misc antioxidant activity misc Fermentation industries. Beverages. Alcohol
topic_unstemmed	misc TP500-660 misc black mulberry (<i<Morus nigra</i< L.) misc fermentation misc superoxide dismutase misc response surface methodology misc antioxidant activity misc Fermentation industries. Beverages. Alcohol
topic_browse	misc TP500-660 misc black mulberry (<i<Morus nigra</i< L.) misc fermentation misc superoxide dismutase misc response surface methodology misc antioxidant activity misc Fermentation industries. Beverages. Alcohol
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title	Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells
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title_full	Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells
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title_sort	development of probiotic-fermented black mulberry (<i<morus nigra</i< l.) juice and its antioxidant activity in c2c12 cells
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title_auth	Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells
abstract	Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ).
abstractGer	Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ).
abstract_unstemmed	Black mulberry (<i<Morus nigra</i< L.) is considered a medicinal and food-homologous plant in China. An obstacle to its widespread use is that its annual season and shelf life are extremely short. In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. These results provide molecular evidence for the antioxidant effect of FBMJ and demonstrate that lactic acid bacteria fermentation has a positive effect on black mulberry juice (BMJ).
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title_short	Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells
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In this paper, fermented black mulberry juice (FBMJ) was prepared with various probiotic strains, and response surface methodology was used to determine the optimum production conditions for achieving the maximum active substance content in the resulting product. The fermentation process increased levels of biological enzymes and total phenols in the resulting juice. When the ratios of the <i<Lactobacillus</i< inocula to the total inoculum were 27.96% for <i<L. paracasei</i<, 15.37% for <i<L. casei</i<, 16.64% for <i<L. plantarum</i<, and 5.12% for <i<L. delbrueckii</i<, the <i<B. animalis</i< subsp. <i<lactis</i< content reached 15.83%, the <i<L. fermentum</i< content reached 19.08%, and the superoxide dismutase (SOD) activity reached 310 U/g. To study the antioxidant characteristics of the juice, C2C12 cells were treated with H<sub<2</sub<O<sub<2</sub< to induce oxidative stress and the cytoprotective activity of FBMJ was subsequently evaluated. After treatment with FBMJ for 24 h, cell viability was found to be protected under H<sub<2</sub<O<sub<2</sub< exposure, while SOD and glutathione peroxidase (GSH-Px) levels were increased. The reactive oxygen species level and malondialdehyde content were also decreased. 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Development of Probiotic-Fermented Black Mulberry (<i<Morus nigra</i< L.) Juice and Its Antioxidant Activity in C2C12 Cells

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