Amylase and Helicobacter Pylori Inhibition by Phenolic Extracts of Pineapple Wastes Bioprocessed by Rhizopus Oligosporus

Abstract

This study focused on the potential functional activity of phenolicenriched pineapple wastes bioprocessed by Rhizopus oligosporus . Using the phenolic-enriched bioprocessed extracts, amylase inhibition relevant to Type 2 diabetes and Helicobacter pylori inhibition linked to stomach ulcer were investigated. Two treatments were studied: 9 g of pineapple residue plus 1 g of soy flour (P9) and 5 g of pineapple residue plus 5 g of soy flour (P5). Extracts obtained after 2 and 10 days of growth were selected to represent early and late stages of bioprocessing based on phenolic content. Potent aamylase inhibition was found in P9 treatment at 2 days of fungal growth and was maintained after subsequent boiling, freeze-drying and/or autoclave treatment. Amylase inhibitory activity did not correlate with the DPPH radical scavenging antioxidant activity of the extracts and therefore it is likely linked to the structure of the phenolic compounds. H. pylori inhibitory activity was found in P5 treatment after 10 days of R. oligosporus growth and may be linked to phenolic compounds present at this stage.

Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management

“…There is a possibility that urease bound to the outer membrane of H. pylori, which provides the ideal microenvironment for its survival under acidic pH by creating a microenvironment of ammonia (Hawtin, Stacey, & Newell, 1995) maybe inhibited similar to other phytochemicals (Lin, Kwon, Labbe, & Shetty, 2005). HPLC analysis of pineapple solid-state bioprocessed extracts by the same fungus indicates that simple and biphenyl compounds contributed to high H. pylori inhibition (Correia et al, 2004) suggesting a similar mobilization in mung bean.…”

“…Phenolics are usually found in conjugated forms, with one or more sugar residues bound to hydroxyl groups, or groups of compounds such as carboxylic and organic acids, amines and lipids (Bravo, 1998). Therefore in this study the potential of SSB using food-grade fungus was investigated to mobilize the conjugate forms of phenolic precursors naturally found in mung bean to improve its functionality as observed in fava bean, cranberry pomace, and pineapple (Correia, McCue, Magalhães, Macêdo, & Shetty, 2004;Randhir, Vattem, & Shetty, 2004;Vattem, Lin, Labbe, & Shetty, 2004).…”

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

“…(WhWheat, BwBuckwheat, CnCorn, OtOats, SpSprouts, SdSeedlings, NANot Autoclaved, AAutoclaved). Shetty, 2004) suggesting a similar alteration to the phenolics profile due to thermal processing. Other research indicates that highly oxidized phenolic compounds are more toxic to microorganisms (Urs and Dunleavy, 1971) suggesting a likely mode of phenolic oxidation due to thermal processing.…”

Utilization of Pineapple Waste: A Review

“…Total phenolics were increased by two times when the fungus Rhizopus oligosporus was incubated for 12 days in 1:1 pineapple: soybean flour mixture. Another bioprocess where mixture of pineapple residue and soy flour (9:1 and 5:5) using R. oligosporus has revealed that extracts obtained after 2 days with 9:1 treatment showed potent á-amylase inhibition while the extract obtained after 10 days with 5:5 treatment exhibited Helicobacter pylori inhibition (Correia et al, 2004b). They have linked these activities with the phenolic compounds present in the system.…”