Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques

Joh, Youri; Maness, Niels O.; McGlynn, William

doi:10.1155/2017/5468149

Cited by 2 publications

(3 citation statements)

References 27 publications

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“…Preclinical and clinical studies have shown a protective effect of this fruit against chronic diseases by inhibiting oxidative stress and inflammation [93]. As aforementioned, the fermentation process leads to an increase in the berries' phenolic content [67,95,96], so fermented blackberry juice may exert more health benefits compared to non-fermented juice [97]. Some studies have shown the anti-inflammatory potential of anthocyanins and proanthocyanidins from fermented blueberry-blackberry beverages through NF-κB signaling inhibition [66].…”

Section: Fermented Blackberriesmentioning

confidence: 99%

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

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Section: Fermented Blackberriesmentioning

confidence: 99%

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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“…A modified combination of Korean traditional winemaking techniques was used in this work . Figure shows an overview of blackberry sample preparation .…”

Section: Methodsmentioning

confidence: 99%

“…A two part fermentation process was used for all samples . The fermentation temperature was controlled at 21.6 or 26.6°C for both stages.…”

Section: Methodsmentioning

confidence: 99%

Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars

Joh

McGlynn

2018

J. Inst. Brew.

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This research evaluated the winemaking potential of ‘Natchez’ and ‘Triple Crown’ blackberries grown in Oklahoma and examined the phenolic composition of blackberry wines made using modified Korean traditional winemaking techniques. The winemaking variables were fermentation temperature (21.6 vs 26.6°C), and fermentation type (yeast inoculation vs wild fermentation). High‐performance liquid chromatography was used to examine the phenolic compounds in blackberry juice and wine. The phenolic compounds consisted of anthocyanins (kuromanin, keracyanidin, delphinidin) and phenolic acids (gallic acid, catechin, caffeic acid, epicatechin, p‐coumaric acid). The ‘Natchez’ berries had higher concentrations of anthocyanins (kuromanin) while ‘Triple Crown’ berries had higher levels of phenolic acids (p‐coumaric acid). For many compounds, a higher fermentation temperature generally corresponded to higher concentrations of the phenolic compound in the wine after three months aging, but this was not universally observed. Accordingly, fermentation temperature may best be matched with individual cultivars via experimentation in order to maximise extraction and retention of phenolic compounds in the finished wines. Overall, the Korean traditional winemaking technique may be a good technique to add value to wines made from blackberries suited for production in a mid‐continental climate such as the central USA. © 2018 The Institute of Brewing & Distilling

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Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques

Cited by 2 publications

References 27 publications

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars

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