Effect of Fermentation of Pomegranate Juice by Lactobacillus plantarum and Lactobacillus acidophilus on the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds
TL;DR: In this article, the effect of lactic acid bacterial fermentation on sugars, organic acids, bio-transformation of phenolic compounds (anthocyanins and ellagic acid), and antioxidant activity was investigated in pomegranate juice.
Abstract: The effect of lactic acid bacterial fermentation on sugars, organic acids, bio-transformation of phenolic compounds (anthocyanins and ellagic acid), and antioxidant activity was investigated in pomegranate juice. L. plantarum and L. acidophilus were used as probiotic starter organisms. Both bacteria were able to grow in the juice and their viable cells reached to 3.9×108 CFU/mL after 72 h of fermentation. Fructose and glucose of the juice were significantly consumed by both probiotic starter cultures, and L. plantarum utilized more sugars in comparison with L. acidophilus. Glucose degradation rate was higher than fructose. The concentration of citric acid, as the main acid found in the juice, was significantly reduced by both bacteria through the first 48 h of the process (P < 0.05). Lactic acid was detected as the most abundant acidic metabolite (6.1 g/L) produced within the fermentation, especially by L. plantarum. LC/MS analysis of different anthocyanins, revealed that these compounds (except pelargoni...
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TL;DR: Investigation of lactic acid bacteria strains on color properties, phenolic profile and antioxidant activities of mulberry juice showed that lactic Acid fermentation impacted on the color of the juice.
214 citations
TL;DR: In this article, a probiotic juice was fermented with Lactobacillus plantarum LS5 to produce a Probiotic juice, which increased cell counts from 7.0−±−0.1 to 8.63−±-0.38 log CFU/mL during fermentation.
149 citations
TL;DR: In this article, select lactic acid bacteria (LAB); Lactobacillus plantarum, L. casei and L. acidophilus were targeted for enhancing bioactives and flavor volatiles of cashew apple juice (CAJ) that is an underutilized byproduct from cashew nut processing in Tropical countries.
136 citations
Cites background or methods from "Effect of Fermentation of Pomegrana..."
...Based on this rationale several fruit juice substrates such as pomegranate juice [18], blueberry, strawberry, noni juice [19], and cashew apple juice [5] were fermented using lactic acid bacteria....
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...The initial pH and nutrient differences potentially induced stress on the microorganisms and thereby decreased microbial growth at the early stage of fermentation (lag phase) [18]....
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TL;DR: The findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.
Abstract: The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.
114 citations
Cites background from "Effect of Fermentation of Pomegrana..."
...The reduced TPC and TFC can be explained by the fact that the presence of lactic acid bacteria contributed to simple phenolic conversion and the depolymerisation of high molecular weight phenolic compounds in apple juice [39]....
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...In addition, the reduced TPC and TFC did not contradict with the enhanced antioxidant activity of fermented apple juice, because lactic acid bacteria might deplete the available glucose molecule in the phenolic compounds, resulting in the production of free aglycones with higher number of hydroxyl groups or lower steric hindrance to hydroxyl groups [40], which led to some metabolites with higher antioxidant activity being produced during fermentation of the apple juice [37,39]....
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TL;DR: In this article, the effects of LAB fermentation on apples and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented apple juice (FAJ) were investigated.
Abstract: Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37), Lactobacillus paracasei 01 (Lpc01), Lactobacillus acidophilus 85 (La85) and Bifidobacterium lactis 80 (Bla80). The effects of LAB fermentation on sugars and organic acids contents, phenolic profiles, antioxidant capacity and flavor volatiles of fermented AJ (FAJ) were investigated. Results showed that AJ was an excellent food matrix for LAB strains. Lh76 and Lp90 showed the highest viable counts of 12.7 log CFU/mL at the end of fermentation. Lp90, La85 and Bla80 exhibited strong malolactic conversion capacity and finally produced lactic acid more than 6.5 mg/mL. In addtion, LAB fermentation significantly (p
114 citations
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TL;DR: More human studies are now needed on SCFAs, especially, given the diverse nature of carbohydrate substrates and the SCFA patterns resulting from their fermentation, which will be key to the success of dietary recommendations to maximize colonic disease prevention.
Abstract: Interest has been recently rekindled in short chain fatty acids (SCFAs) with the emergence of prebiotics and probiotics aimed at improving colonic and systemic health Dietary carbohydrates, specifically resistant starches and dietary fiber, are substrates for fermentation that produce SCFAs, primarily acetate, propionate, and butyrate, as end products The rate and amount of SCFA production depends on the species and amounts of microflora present in the colon, the substrate source and gut transit time SCFAs are readily absorbed Butyrate is the major energy source for colonocytes Propionate is largely taken up by the liver Acetate enters the peripheral circulation to be metabolized by peripheral tissues Specific SCFA may reduce the risk of developing gastrointestinal disorders, cancer, and cardiovascular disease Acetate is the principal SCFA in the colon, and after absorption it has been shown to increase cholesterol synthesis However, propionate, a gluconeogenerator, has been shown to inhibit cholesterol synthesis Therefore, substrates that can decrease the acetate: propionate ratio may reduce serum lipids and possibly cardiovascular disease risk Butyrate has been studied for its role in nourishing the colonic mucosa and in the prevention of cancer of the colon, by promoting cell differentiation, cell-cycle arrest and apoptosis of transformed colonocytes; inhibiting the enzyme histone deacetylase and decreasing the transformation of primary to secondary bile acids as a result of colonic acidification Therefore, a greater increase in SCFA production and potentially a greater delivery of SCFA, specifically butyrate, to the distal colon may result in a protective effect Butyrate irrigation (enema) has also been suggested in the treatment of colitis More human studies are now needed, especially, given the diverse nature of carbohydrate substrates and the SCFA patterns resulting from their fermentation Short-term and long-term human studies are particularly required on SCFAs in relation to markers of cancer risk These studies will be key to the success of dietary recommendations to maximize colonic disease prevention
2,314 citations
"Effect of Fermentation of Pomegrana..." refers background in this paper
...For health benefit purposes, a lower acetate: propionate ratio is preferred (Wong et al., 2006)....
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TL;DR: HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory, which shows that pomesgranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind.
Abstract: The antioxidant activity of pomegranate juices was evaluated by four different methods (ABTS, DPPH, DMPD, and FRAP) and compared to those of red wine and a green tea infusion. Commercial pomegranate juices showed an antioxidant activity (18-20 TEAC) three times higher than those of red wine and green tea (6-8 TEAC). The activity was higher in commercial juices extracted from whole pomegranates than in experimental juices obtained from the arils only (12-14 TEAC). HPLC-DAD and HPLC-MS analyses of the juices revealed that commercial juices contained the pomegranate tannin punicalagin (1500-1900 mg/L) while only traces of this compound were detected in the experimental juice obtained from arils in the laboratory. This shows that pomegranate industrial processing extracts some of the hydrolyzable tannins present in the fruit rind. This could account for the higher antioxidant activity of commercial juices compared to the experimental ones. In addition, anthocyanins, ellagic acid derivatives, and hydrolyzable tannins were detected and quantified in the pomegranate juices.
2,139 citations
"Effect of Fermentation of Pomegrana..." refers background in this paper
...Acid Concentration Anthocyanins and ellagic acids have been recognized as the main phenolic compounds present in pomegranate juice with the ability to scavenge free radicals (Gil et al., 2000)....
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...Changes in Glycosylated Anthocyanins and Ellagic Acid Concentration Anthocyanins and ellagic acids have been recognized as the main phenolic compounds present in pomegranate juice with the ability to scavenge free radicals (Gil et al., 2000)....
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TL;DR: In this article, several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms, including origin (healthy human GI tract), non-pathogenicity and antibiotic resistance characteristics.
1,161 citations
"Effect of Fermentation of Pomegrana..." refers background in this paper
...…299v was capable of producing acetic and propionic acid that induce mucin secretion in intestinal epithelial cells and has inhibitory effect on a wide range of harmful microorganisms such as Salmonella, Escherichia coli, Clostridium and Helicobacter (Mack et al., 1999; Saarela et al., 2000)....
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TL;DR: The hypothesis is that the ability of probiotic agents to inhibit adherence of attaching and effacing organisms to intestinal epithelial cells is mediated through their ability to increase expression of MUC2 and MUC3 intestinal mucins.
Abstract: Probiotic agents, live microorganisms with beneficial effects for the host, may offer an alternative to conventional antimicrobials in the treatment and prevention of enteric infections. The probiotic agents Lactobacillus plantarum 299v and Lactobacillus rhamnosus GG quantitatively inhibited the adherence of an attaching and effacing pathogenic Escherichia coli to HT-29 intestinal epithelial cells but did not inhibit adherence to nonintestinal HEp-2 cells. HT-29 cells were grown under conditions that induced high levels of either MUC2 or MUC3 mRNA, but HEp-2 cells expressed only minimal levels of MUC2 and no MUC3 mRNA. Media enriched for MUC2 and MUC3 mucin were added exogenously to binding assays and were shown to be capable of inhibiting enteropathogen adherence to HEp-2 cells. Incubation of L. plantarum 299v with HT-29 cells increased MUC2 and MUC3 mRNA expression levels. From these in vitro studies, we propose the hypothesis that the ability of probiotic agents to inhibit adherence of attaching and effacing organisms to intestinal epithelial cells is mediated through their ability to increase expression of MUC2 and MUC3 intestinal mucins.
789 citations
TL;DR: The scavenging effects of twenty-five tannins including low-molecular polyphenols on the superoxide anion radical (O2-) generated in the hypoxanthine-xanthine oxidase system were estimated by electron spin resonance (ESR) measurements of the adducts formed by 5, 5-dimethyl-1-pyrroline-Noxide (DMPO) and the radical as discussed by the authors.
Abstract: The scavenging effects of twenty-five tannins including low-molecular polyphenols on the superoxide anion radical (O2-) generated in the hypoxanthine-xanthine oxidase system were estimated by electron spin resonance (ESR) measurements of the adducts formed by 5, 5-dimethyl-1-pyrroline-N-oxide (DMPO) and the radical. The scavenging effects of tannins and related polyphenols having ortho-trihydroxyl (pyrogallol) structure [galloyl, hexahydroxydiphenoyl (HHDP) groups in hydrolyzable tannins, galloyl group in acylated proanthocyanidins, and the B-ring of some flavan-3-ols] were stronger than the effects of unacylated proanthocyanidins. The effects of tannins and related polyphenols on the superoxide anion radical were also compared with those on the 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. Each tannin in an ethanol solution of DPPH radical reduced the intensity of the signal of the DPPH radical, and gave a weak signal assignable to a radical derived from that tannin, in a similar way to the appearance of the signal of dl-α-tocopherol radical, accompanied with reduction of the signal of DPPH radical, in a mixture of dl-α-tocopherol and the DPPH radical. In contrast to the case of the superoxide anion radical, the effects of unacylated proanthocyanidins on DPPH radical were comparable with those of the other types of tannins. The scavenging effects of all of the tannins and related polyphenols tested in the experiments on DPPH radical were stronger than that of dl-α-tocopherol.
764 citations
"Effect of Fermentation of Pomegrana..." refers methods in this paper
...Changes in the Radical Scavenging Properties of Pomegranate Juice During Fermentation DPPH assay has been widely used to determine the free radical scavenging activity of various plant extracts (Hatano et al., 1989)....
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...The capacity to scavenge the 2, 2-diphenyl picryl hydrazyl (DPPH, Sigma Co., USA) free radical was monitored according to the method of Hatano et al. (1989)....
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...Juice During Fermentation DPPH assay has been widely used to determine the free radical scavenging activity of various plant extracts (Hatano et al., 1989)....
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