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Bio-functional properties and anti-inflammatory activity on the RAW macrophage cell line of Tungrymbai, a traditional fermented soy food of Meghalaya

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Title Bio-functional properties and anti-inflammatory activity on the RAW macrophage cell line of Tungrymbai, a traditional fermented soy food of Meghalaya
 
Creator Hati, Subrota
Basaiawmoit, Bethsheba
Ramanuj, Krupali
V, Sreeja
Maurya, Ruchika
Bishnoi, Mahendra
Kondepudi, Kanthi Kiran
Mishra, B K
 
Subject α-glucosidase
α-amylase
Anti-lipase
Isoflavone
Phenolic contents
Lactobacillus
 
Description 730-746
Tungrymbai is an ethnic fermented soy food that is popular amongst the Meghalaya’s Khasi and Garo tribes. In our
study, we tried to standardise the traditional fermented soy product with well-characterised Lactobacillus cultures and
studied its bio-functionalities. Tungrymbai, a fermented soy product, was prepared and studied for up to eight days for its
biofunctional properties, total phenolic contents, isoflavone bioconversion, and anti-inflammatory activity on cell culture
study during the storage study. Two lactic acid bacteria, namely K4E (Lacticaseibacillus rhamnosus KX950834.1) and
K14 (Lactobacillus helveticus KU644578.1), were used for the preparation of the Tungrymbai. The storage study of
Tungrymbai was carried out for eight days and was sampled every two days for further analysis. The sensory scores were
greater than six up to day 6, whereas beyond that point, the scores began to decline. The pH of the Tungrymbai decreased to
5.34 with an increase in storage time, whereas the acidity increased to 0.054% lactic acid. The LAB counts were found to be
highest during the initial time of the study (7.83±0.33 log CFU/mL). The maximum level of ACE inhibitory activity was
noted during the initial day of the study to be 56.70±1.35%. Anti-diabetic activities such as α-glucosidase, α-amylase, and
anti-lipase activities were performed for Tungrymbai. The greatest level of α-amylase inhibition was 34.07±2.31% observed
during the initial time of the study, whereas α-glucosidase inhibitory activity was found highest on the eighth day of the
study to be 37.67±1.24%, and lipase inhibitory activity increased with an increase in storage time up to the sixth day of the
study (22.23±0.18%), which significantly decreased on the eighth day of the study. Antioxidative activity was found highest
on the sixth day of the study, i.e., 73.65±0.54%. The total phenolic content of Tungrymbai decreased with an increase in
storage time and was found to be highest on the initial day at 2.08±0.031mg/mL. Aglycone isoflavones, i.e., Daidzein and
Genistein were estimated for Tungrymbai, where Diadzein content decreased with an increase in storage time, while
Genistein content increased up to the fourth day of the study as 38.16±4.84%, which was significantly decreased on the sixth
and eighth days of the study, respectively. MTT tests revealed that the lowered dosage of Tungrymbai exhibited no
cytotoxicity in Raw 264.7 macrophages cell line.
 
Date 2024-09-09T06:37:14Z
2024-09-09T06:37:14Z
2024-09
 
Type Article
 
Identifier 0975-1009 (Online); 0019-5189 (Print)
http://nopr.niscpr.res.in/handle/123456789/64495
https://doi.org/10.56042/ijeb.v62i09.8299
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source IJEB Vol.62(09) [September 2024]