Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

Campanella, Daniela; Rizzello, Carlo Giuseppe; Fasciano, Cristina; Gambacorta, Giuseppe; Pinto, Daniela; Mora, Barbara; Scarano, Nicola; Angelis, Maria De; Gobbetti, Marco

doi:10.1016/j.fm.2017.01.019

Cited by 47 publications

(30 citation statements)

References 58 publications

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“…Blueberry‐based medium was produced using a modification of the method of Campanella et al. (). Blueberries were washed with water and then lyophilized to obtain the powder.…”

Section: Methodsmentioning

confidence: 99%

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Ryu

Kang

Cho

2019

Journal of Food Science

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This study determined the effects of blueberry fermentation by Lactobacillus plantarum on antioxidant and anticancer activities. The fermented blueberries extracted with 80% ethanol (FBE) showed increased superoxide dismutase‐like activity, increased scavenging of DPPH and alkyl radicals, and increased antiproliferative activity against human cervical carcinoma HeLa cells by inducing apoptosis. Seven representative phenolic compounds (malvidin 3‐O‐glucopyranoside, gallic acid, protocatechuic acid, catechol, chlorogenic acid, syringic acid, and epigallocatechin) in FBE were measured by high‐performance liquid chromatography at different fermentation times. The content of each phenolic compound in the FBE was dependent on the fermentation period. Protocatechuic acid and catechol levels increased significantly with fermentation time. Of these three major compounds (protocatechuic acid, catechol, and chlorogenic acid), catechol showed the most significant anticancer activity when HeLa cells were treated with each of these three compounds alone or mixed in various ratios. Pearson's product‐moment correlation analysis revealed that the increases in antioxidant and anticancer activities following blueberry fermentation were positively correlated with the phenolic acids present in FBE. Practical Application Blueberries fermented with a tannase‐producing lactic acid bacteria (LAB), Lactobacillus plantarum showed higher antioxidant activities and antiproliferative activities against human cervical carcinoma HeLa cells than did raw blueberries. L. plantarum fermentation biotransformed blueberry polyphenols into active phenol metabolites with strong antioxidant and antiproliferative activities. Our results suggest that fermented blueberries are rich in phenolic acids, which are a promising source of natural antioxidants and anticancer drugs and can be used as additives in food, pharmaceuticals, and cosmetic preparations.

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“…Blueberry‐based medium was produced using a modification of the method of Campanella et al. (). Blueberries were washed with water and then lyophilized to obtain the powder.…”

Section: Methodsmentioning

confidence: 99%

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Ryu

Kang

Cho

2019

Journal of Food Science

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“…Campanella et al [154] showed that probiotic cultures of lactic acid bacteria and bifidobacteria grow well on grape pomace substrates enriched with 1% glucose. In vitro studies of antioxidant activity, as well as simulation of gastrointestinal conditions, have shown that pomace is a suitable carrier for strains of probiotic bacteria, which represents another possible application of pomace.…”

Section: Additional Fermentation Processes Of Grape Pomacementioning

confidence: 99%

Circular economy in food industry

Rajkovic¹,

Popović-Minić²,

Milinčić³

et al. 2020

Zaštita materijala

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The concept of the circular economy goes beyond the outdated idea of the linear economy, which involves the uncontrolled exploitation of natural resources, and the material flows from the factory through the user to the landfill. In the circular economy, the circle product-wasteproduct is closed. It is expected from the industry to function as a natural ecosystem , and waste from one industry becomes a raw material to another industry, i.e. to stimulate circulation, from which the term circular originates. The circular economy is a general term that encompasses all activities that reduce, reuse, and recycle materials in the processes of production, distribution, and consumption. Taking into account the projections for population growth on Earth, the food industry is expected to increase production, which inevitably carries an increase in the amount of generated waste. Organic components of vegetable waste are of interest for further use because they contain large quantities of highly valuable molecules. This paper aimed to show that waste from the food industry is not waste but a raw material that can be incorporated into other processes, which are the basic principles of circular economy-regeneration and circulation. The wine industry, as a major industry for the grape as raw material, creates large quantities of such waste. In the literature review are provided various innovative solutions that show what to do next with wine by-products, especially grape hush. Besides using in the industry of strong drinks, through composting or as a forage supplement, new solutions are presented. They are: the hush as a significant bioenergy source; the use of the most important substances from the hush, such as polyphenolic compounds, dietary fiber, tartaric acid, oils; the hush as a raw material for the production of biofuels, enzymes, biosurfactants, etc.

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“…However, supplementation of plant products with external nitrogen sources at low concentrations (5 g/l) was required in most studies in order to achieve results similar to those with MRS. Recently, Campanella et al (2017) used grape marc as a substrate for the growth LAB (Lb. plantarum 12A and PU1, Lb.…”

Section: Alternative Low-cost Ingredientsmentioning

confidence: 99%

Cultivation media for lactic acid bacteria used in dairy products

Hayek

Gyawali

Aljaloud

et al. 2019

Journal of Dairy Research

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This review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.

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Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

Cited by 47 publications

References 58 publications

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Circular economy in food industry

Cultivation media for lactic acid bacteria used in dairy products

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