What question did this study set out to answer?

The research aims to explore the impact of lactic acid fermentation on the bioactive properties of spent coffee grounds.

February 10, 2026Open Access

Functional Valorization and Bioactivity Enhancement of Spent Coffee Grounds Through Lactic Acid Fermentation

View Full Paper

Ask AI

Bookmark

Authors

MPMihye ParkKyungpook National University KKKwang-Ok KimGimcheon University

Discussion

Member takes

Implication

Investigates lactic acid fermentation's effects on antioxidant and anti-inflammatory activities in spent coffee grounds, suggesting broader applications.

Key Points

The research aims to explore the impact of lactic acid fermentation on the bioactive properties of spent coffee grounds.
Utilized Lactobacillus plantarum for fermentation of spent coffee grounds.
Monitored changes in microbial growth, pH, reducing sugar content, and phenolic composition.
Evaluated antioxidant capacity and anti-inflammatory activity using various assays.
Viable cell counts increased significantly from 6.73 to 9.27 log CFU/mL during fermentation.
Total polyphenol content rose from 62.96 mg GAE/100 g to 97.44 mg GAE/100 g in fermented extracts.
Fermented extracts showed over 60% inhibition of IL-6 and TNF-α production in macrophages.

Cite This Study

Park et al. (2026) studied this question.

synapsesocial.com/papers/698acaf07c832249c30ba95f https://doi.org/10.3390/fermentation12020096

View Full Paper

Ask AI

Bookmark

Implication

Investigates lactic acid fermentation's effects on antioxidant and anti-inflammatory activities in spent coffee grounds, suggesting broader applications.

Functional Valorization and Bioactivity Enhancement of Spent Coffee Grounds Through Lactic Acid Fermentation

Discussion

Member takes

Implication

Key Points

Cite This Study

Functional Valorization and Bioactivity Enhancement of Spent Coffee Grounds Through Lactic Acid Fermentation

Discussion

Member takes

Implication

Key Points

Cite This Study

Also Consider

Also Consider