Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity

Lactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activity

Author Braga, Anna Rafaela Cavalcante Autor UNIFESP Google Scholar
Mesquita, Leonardo Mendes de Souza Autor UNIFESP Google Scholar
Martins, Paula Larangeira Garcia Autor UNIFESP Google Scholar
Habu, Sascha Autor UNIFESP Google Scholar
Rosso, Veridiana Vera de Autor UNIFESP Google Scholar
Abstract Bacteria possessing an enzymatic system able to metabolize anthocyanins may play a major role in the production of compounds with different bioavailability and biological activity. In this study, Lactobacillus and Bifidobacterium strains were screened for the enzymatic activities of alpha-galactosidase, beta-galactosidase and beta-glucosidase. These strains were also screened for their ability to convert the anthocyanins from jussara. The nine evaluated strains produced at least two of the three enzymes

they were also capable of changing the main anthocyanin's chromatographic profile. The values of cyanidin 3-glucoside and cyanidin 3-rutinoside, following fermentation, ranged from 0 to 3217.7 and 4323.3 to 17190.9 mu g/100 mL of medium fermented, respectively. The Lactobacillus deubruekii strain was able to change the anthocyanins from jussara pulp more extensively. Therefore, a culture medium containing jussara pulp and glucose was optimized using the experimental design as a statistical tool. Medium maximization occurred with a mixture composing 20% jussara pulp and 10% glucose in which the microorganism was able to reach the highest enzymatic production as well as produce the most extensive conversion of the main anthocyanins. Protocatechuic acid was the main enzymatic bioconversion product identified following fermentation. In addition, there was an observed increase in antioxidant activity following the jussara pulp fermentation process.
Keywords beta-glucosidase
Cyanidin 3-glucoside
Cyanidin 3-rutinoside
Experimental design
Fermentation
Jussara
Food analysis
Language English
Sponsor Sao Paulo Research Foundation (FAPESP)
Grant number FAPESP: 2014/09301-6
Date 2018
Published in Journal Of Food Composition And Analysis. San Diego, v. 69, p. 162-170, 2018.
ISSN 0889-1575 (Sherpa/Romeo, impact factor)
Publisher Academic Press Inc Elsevier Science
Extent 162-170
Origin http://dx.doi.org/10.1016/j.jfca.2017.12.030
Access rights Closed access
Type Article
Conference paper
Web of Science ID WOS:000433014600022
URI http://repositorio.unifesp.br/handle/11600/45994

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