{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,23]],"date-time":"2026-06-23T03:23:51Z","timestamp":1782185031060,"version":"3.54.5"},"reference-count":80,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,7,17]],"date-time":"2025-07-17T00:00:00Z","timestamp":1752710400000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Functional foods have gained significant attention due to their potential health advantages. Sea buckthorn and monk fruit are recognized for their medicinal properties. In this study, a Sea buckthorn\u2013monk beverage was produced via lactic acid bacteria (LAB) fermentation, and its phytochemicals, structural characteristics, and antioxidative potential and cytotoxic activity against hepatoblastoma cell line (HepG2) were examined. This beverage was fermented using\n                    <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                    (LP),\n                    <jats:italic>Lactobacillus acidophilus<\/jats:italic>\n                    (LA), and\n                    <jats:italic>Lactobacillus paracasei<\/jats:italic>\n                    (LPC) as mono and co\u2010cultures. Compared to the control, all fermented samples exhibited a notable improvement in the beverage's bioactive content functional quality, with co\u2010culture fermentation exhibiting the best results. The highest total phenolic compounds, total flavonoids, total flavonols, proanthocyanidins, \u03b2\u2010carotene, and \u03b2\u2010glucan were observed in LP\u00a0+\u00a0LPC (1447.78\u00a0\u00b1\u00a01.61\u00a0mg\/100\u00a0g), LA (718.14\u00a0\u00b1\u00a01.23\u00a0mg\/100\u00a0g), LP\u00a0+\u00a0LA (130.44\u00a0\u00b1\u00a00.26\u00a0mg\/100\u00a0g), LPC\u00a0+\u00a0LA (1844.49\u00a0\u00b1\u00a05.07\u00a0mg\/100\u00a0g), LPC (16.68\u00a0\u00b1\u00a00.02\u00a0mg\/100\u00a0g), LP\u00a0+\u00a0LPC (54.38\u00a0\u00b1\u00a00.16\u00a0mg\/100\u00a0g) respectively. FTIR data showed the presence of high carotenoid esters, flavonoids, and the power of hydrogen bonding and boosted intermolecular covalent crosslinking, which explains the improvement in the fermented beverage. Antioxidative capacity also increased primarily in the co\u2010culture fermented samples as opposed to monoculture. Cytotoxicity of fermented beverages against HepG2 is noticeably high as compared to control. This shows anticancer potential of LAB fermented beverage against hepatocellular carcinoma. This research is kind of its own to combine fermentation technology with monk fruit enrichment to develop Sea buckthorn\u2013monk beverage characterized by enhanced bioactive content and therapeutic potential.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.70406","type":"journal-article","created":{"date-parts":[[2025,7,18]],"date-time":"2025-07-18T05:11:02Z","timestamp":1752815462000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Fermentation\u2010Engineered Sea Buckthorn and Monk Fruit Beverage Exhibiting Antioxidative Potential and Cytotoxic Activity Against HepG2 Cancer Cells"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-7911-7873","authenticated-orcid":false,"given":"Bismillah","family":"Mubeen","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University Zhenjiang China"},{"name":"Institute of Molecular Biology and Biotechnology The University of Lahore Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3431-7965","authenticated-orcid":false,"given":"Sanabil","family":"Yaqoob","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Science and Technology University of Central Punjab Lahore Pakistan"},{"name":"Laboratory of Food Nutrition and Clinical Research Institute of Seafood, Zhejiang Gongshang University Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tahir","family":"Maqbool","sequence":"additional","affiliation":[{"name":"Institute of Molecular Biology and Biotechnology The University of Lahore Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shamas","family":"Murtaza","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University Zhenjiang China"},{"name":"Department of Food Science and Technology MNS University of Agriculture Multan Multan Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Afusat Yinka","family":"Aregbe","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"YongKun","family":"Ma","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University Zhenjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-5091-9720","authenticated-orcid":false,"given":"Mahboobullah","family":"Ahmadi","sequence":"additional","affiliation":[{"name":"Department of Pre\u2010Clinic, Faculty of Veterinary Science Afghanistan National Agricultural Sciences and Technology University Kandahar Afghanistan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,17]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10010097"},{"issue":"6","key":"e_1_2_7_3_1","first-page":"5738","article-title":"Application of FTIR Spectroscopy for a Rapid Determination of Some Hydrolytic Enzymes Activity on Sea Buckthorn Substrate","volume":"15","author":"Adina C.","year":"2010","journal-title":"Romanian Biotechnological Letters"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-19-5422-1_6"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-822923-1.00008-X"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2016.1236271"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2021.03.030"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbabio.2007.06.004"},{"issue":"4","key":"e_1_2_7_9_1","first-page":"471","article-title":"Lactic Acid Fermentation of Tomato: Effects on Cis\/Trans Lycopene Isomer Ratio, \u03b2\u2010Carotene Mass Fraction and Formation of L (+)\u2010and D (\u2013)\u2010Lactic Acid","volume":"51","author":"Bartkiene E.","year":"2013","journal-title":"Food Technology and Biotechnology"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2023.2215476"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1996.0292"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1039\/C4RA08905G"},{"issue":"3","key":"e_1_2_7_13_1","first-page":"1349","article-title":"Lycopene Determination in Tomatoes by Different Spectral Techniques (Uv\u2010Vis, Ftir and Hplc)","volume":"6","author":"Bunghez I. 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