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

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 α-galactosidase, β-galactosidase and βglucosidase. 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 μg/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.

Impact of the factors shaping gut microbiota on obesity

“…In addition, gene sequencing of human faecal GM indicates that the richness of microbes from Lachnospiraceae family: Blautia, Dorea and Ruminococcus can positively influence the levels of glutamate and BCAA resulting in obese features while that of bacterium SHA-98 induces the opposite effect (Ottosson et al 2018). Further report shows that Lactobacillus delbrueckii strains are capable of converting anthocyanins found in berries, cherries and red cabbage to protocatechuic acid (PCA) (Braga et al 2018), which is an essential metabolite associated with the suppression of pro-inflammatory markers by elevating insulin receptor substrate-1 and protein kinase B phosphorylation in obese individuals (Ormazabal et al2018). Another biometabolite of anthocyanins, ferulic acid, produced by Lactobacillus fermentum has also been shown to regulate energy metabolism by adjusting the target of rapamycin (TOR) signalling pathway (Westfall et al 2019).…”

The Effects and Mechanisms of Cyanidin-3-Glucoside and Its Phenolic Metabolites in Maintaining Intestinal Integrity

“…PCA has already been proven as the gut microbiota metabolite of C3G [60], as Lactobacillus and Bifidobacterium have the maximum ability to produce the β-glucosidase so that anthocyanins are transformed to PCA [61]. Lactobacillus and Bifidobacterium are also observed to produce p-coumaric acid and FA under different carbon sources [57,62], while Bacillus subtilis and Actinomycetes are involved in the bioconversion of VA to guaiacol [63].…”

Development and Characterization of Electrospun Nanostructures Using Polyethylene Oxide: Potential Means for Incorporation of Bioactive Compounds

“…Among the bioactive compounds constituting fruits and vegetables, anthocyanins are particularly remarkable, due to their potential industrial application as natural pigments. Likewise, this bioactive compound has shown several positive effects over human health, as numerous studies reported in the latest years [19,26,27]. The main property described regards their antioxidant capacity, since this pigment acts as free radical scavengers, which is frequently linked to the prevention of chronic diseases [28,29].…”

“…Studies in our group showed that jussara, besides the colorant power provided by the anthocyanins, is accounted for in several beneficial results from a perspective of health and well-being [27,[30][31][32]. Jussara pulp has been recognized as a superfood due to its composition, mainly, for the high concentration of anthocyanins and other phenolic compounds; in fact, these bioactive compounds are considered an attractive source of pigments and also means to ward off several diseases [27,33,34]. In this context, the pulp as a whole can be used in food preparations to confer color and beneficial biological effects.…”