Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities

Abstract

The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee production, has antioxidant activity because it contains different classes of phenolic compounds. To investigate the factors affecting the biotransformation process of coffee pulp using L. plantarum TISTR 543, a systematic study using 23 factorial designs in a completely randomized design (CRD) was done. After the coffee pulp was bio-transformed, its bacterial count, pH, phenol contents, flavonoid contents, tannin contents, changes in bioactive compounds by LC-QQQ, and antioxidant properties were studied. The highest phenolic content was obtained in the sample containing the substrate, water, and sugar in the ratio of 3:10:3 with a 5% starter. After the fermentation was done, for 24–72 h, total bacteria count, total phenol contents, and antioxidant activities significantly increased compared to their initial values. Protocatechuic acid also markedly increased after 24 h of the biotransformation process. Hence, the fermentation of coffee pulp with L. plantarum TISTR 543 can produce substances with a higher biological activity which can be further studied and used as functional foods or active ingredients in cosmetic application.

Potential Antimicrobial Properties of Coffee Beans and Coffee By-Products Against Drug-Resistant Vibrio cholerae

“…The phytochemical profiles of the extracts tend to vary considerably in terms of CGA and CA content, but not in terms of caffeine. It should be noted that CGA, which has potential anti-MDR V. cholerae activity ( 22 – 24 ), was found in the most abundant phenolic compounds in the CP extract, which is consistent with previous findings ( 70 – 72 ). The productivity, chemical composition, and biological activity of coffee extract are all known to be influenced by the brewing process ( 73 ).…”

Lacticaseibacillus rhamnosus C1 effectively inhibits Penicillium roqueforti: Effects of antimycotic culture supernatant on toxin synthesis and corresponding gene expression

“…According to the standard curve, the protocatechuic acid concentrations in the culture supernatants of C1,M8, L6, M1 and M4 strains were determined to be 0.1317, 0.0954, 0.0228, 0.0134 and 0.0854 mg/mL sample, respectively ( Table 2 ). More recently, Myo et al (2021) reported that the concentration of protocatechuic acid in coffee pulp markedly increased after 24 h of the biotransformation process by Lactiplantibacillus plantarum TISTR 543, whereas the total tannin concentration decreased significantly during the fermentation process. In our research, the MRS culture displayed soy ingredients such as isoflavones among the metabolites ( Supplementary Table S2 ).…”

Optimization of ultrasound-assisted extraction of bioactive compounds from coffee pulp using propylene glycol as a solvent and their antioxidant activities

“…The bioactive compounds in coffee pulp samples were determined according to a protocol stated by [26] with minor modification. A Nexera X2 UHPLC system (Shimadzu, Kyoto, Japan) coupled to an LCMS-8060 triple quadrupole mass spectrometer (QQQ) (Shimadzu, Kyoto, Japan) was operated in both positive and negative ionization modes.…”