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Tresserra-Rimbau, A., Medina-Remón, A., Lamuela-Raventós, R.M., Bulló, M., Salas-Salvadó, J., Corella, D., Fitó, M., Gea, A., Gómez-Gracia, E., Lapetra, J., Arós, F., Fiol, M., Ros, E., Serra-Majem, L., Pintó, X., Munoz, M.A. and Estruch, R. (2015) Moderate Red Wine Consumption Is Associated with a Lower Prevalence of the Metabolic Syndrome in the PREDIMED Population. British Journal of Nutrition, 113, S121-S130.
https://doi.org/10.1017/S0007114514003262

has been cited by the following article:

• TITLE: Molecular Profiling of Sugarcane Wine, a Traditional Fermented Beverage (Loungouila) from Madingou

  AUTHORS: Yannick Frédéric Okouakoua, Nicaise Saturnin Mokémiabeka, Christian Aimé Kayath, Moïse Doria Kaya-Ongoto, Stech Anomène Eckzechel Nzaou, Nkalla Lambi Ndelani, Etienne Nguimbi

  KEYWORDS: Loungouila, Molecular Profiling, Bacillus, Polyphenol, Flovanoids, Biosurfactant

  JOURNAL NAME: American Journal of Molecular Biology, Vol.13 No.4, August 31, 2023

  ABSTRACT: A number of studies reported that traditional fermented beverages possessed pharmaceutical biomolecules involved in biocatalysis for good therapeutic effects on various pathology including tumor, diabetes, inflammation, and obesity. This dimension of understanding is the prerogative of the biomolecular profile found in these fermented foods and beverages. The current work aimed to study the postfermentation molecular profile of the Congolese fermented beverage (Lougwila). The determination of pH, the acidity titratable, the distillation of sugar cane, the determination of total polyphenols and flavonoids and the matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) have been used. As results, the fermenting sugar cane juice at room temperature for a period of seven days, leading to a decrease of the pH value to 4.25 ± 0.10 and increase in titratable acidity and alcohol content of at least 6.421 g/L (w/v) and 7% respectively. The polyphenol concentration of Loungouila increase from 14.9 to 20.5 mg Eq AG/g Ms after 10 days of fermentation. The flavonoid concentration varies from 1.70 to 5.22 mg Eq Cat/g Ms. among 46 isolates of Bacillus species, 55% (25/45) were able to show a very interesting clear zones in terms of cellulolytic activity with the percentage ranging from 37.3% to 83.9%, and 41.3% of amylolytic activity for the percentage ranging from 52.02% to 75%. 65.21% (30/46) of the isolates tested were found to be positive by the caseinolytic test with zones of inhibition ranging in diameter from 1.10 ± 0.09 to 3.25 ± 0.07 cm. In addition to the determination of biomolecule profile, 34.78% (16/46) of Bacillus isolates were able to produce biosurfactants with percentages ranging from 14% to 100%. Proteomic profiling of Loungouila has been investigated by using MALDI-TOF Technique. Short sequences showed 100% identity and were associated with AprE, SubC, amyE, NprE, CelA, lytF, Mut, and ykfC proteins. The National Center for Biotechnology Information (NCBI) allowed to associate short sequences to Bacillus species.