Mulberry anthocyanin biotransformation by intestinal probiotics

Cheng, Jingrong; Liu, Xueming; Chen, Zhiyi; Zhang, Yousheng; Zhang, Yehui

doi:10.1016/j.foodchem.2016.07.032

Cited by 88 publications

(44 citation statements)

References 34 publications

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“…This might be related to the metabolism of Lactobacillus and lactic acid accumulation (Sakhare & Rao, ). This was in agreement with our previous study, which revealed that many lactobacillus such as L. plantarum, Lactobacillus acidophilus , and Lactobacillus bulgaricus , presented logarithmic growth phase between 24 and 36 hrs (Cheng et al, ). This further demonstrated the contribution of prolonging fermentation time to the improvement of Cantonese sausage's quality (Domínguez et al, ; El Adab, Essid, & Hassouna, ).…”

Section: Discussion and Resultssupporting

confidence: 93%

“…With regard to the flavors formation mechanisms, it should be noted that most commercially available sausage mixed starter culture are combination of Lactobacillus, Staphylococci and/or Micrococci genus (Hugas & Monfort, 1997). L. plantarum GIM 1.35 was an important Lactobacillus applied in probiotic production (Cheng, Liu, Chen, Zhang, & Zhang, 2016), and studies revealed that it displayed probiotic characteristics including immune modulator (Astawan, Wresdiyati, Arief, & Septiawan, 2012), antimicrobial activities against pathogenic bacteria, anti-diarrhea (Jenie, Witarto, Arief, & Astawan, 2010) and produced bacteriocins (Abdelbasset, Manel, & Djamila, 2014). P. pentosaceus, a pediococcus, could cut down the nitrite residue level in sausage (Albano et al, 2007;Liu, Lv, Li, Zhou, & Zhang, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Cantonese sausage fermented by a mixed starter culture

Cheng

Liu

Zhang

2018

J Food Process Preserv

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L. plantarum, P. pentosaceus, and D. hansenii isolated from Cantonese sausage were investigated for their potential as a mixed starter culture with the capability to improve sausage quality. Results unveiled that Cantonese sausage produced with the mixed starter culture exhibited low nitrite residue and low‐fat content advantages over fermented sausage without starter culture. Different fermentation time possessed different influence on physicochemical parameters, free amino acids (FAAs) composition and textural characteristics of Cantonese fermented sausage. Within 24 hrs fermentation, Cantonese sausage fermented by the mixed starter culture enjoyed soft texture with relatively high titratable acidity (6.98 ± 0.02 g/kg), FAAs contents (1,893.2 mg/100 g dry basis) and low nitrite residue (33.3 ± 0.15 mg/kg). These findings indicated that the combination of those strains could be used as a mixed starter culture for Cantonese fermented sausage. Practical applications Cantonese sausage is one of the most popular Chinese‐style cured meat products. However, ripening process of traditional sausages belongs to fermentation without starter culture, which hardly guarantees product quality and safety. This study provides a novel mixed starter culture for sausage production and results verified its priority over improving sausage quality.

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Section: Discussion and Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Characterization of Cantonese sausage fermented by a mixed starter culture

Cheng

Liu

Zhang

2018

J Food Process Preserv

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“…plantarum (Ávila et al., ). Chlorogenic acid was detected as the main metabolites when mulberry anthocyanins were fermented with probiotics (Cheng, Liu, Chen, Zhang, & Zhang, ). However, other compounds reported to be present in blueberry such as delphinidin 3‐glucoside, cyanin chloride, and caffeic acid were not detected in FBE in this study.…”

Section: Resultsmentioning

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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“…The growth of the probiotics market has fostered the biochemical studies of these species, especially those regarding the microorganism-human being interaction. Despite this fact, their use as biocatalysts for industrial biotransformation is restricted to a limited number of applications [3][4][5][6][7][8][9][10][11][12]. Among the most known probiotic bacteria, those belonging to the genus Lactobacillus and Bifidobacterium turned out to be the most promising for industrial purposes.…”

Section: Introductionmentioning

confidence: 99%

The Fatty-Acid Hydratase Activity of the Most Common Probiotic Microorganisms

Serra¹,

Simeis²,

Castagna³

et al. 2020

Catalysts

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In this work, we studied the biotechnological potential of thirteen probiotic microorganisms currently used to improve human health. We discovered that the majority of the investigated bacteria are able to catalyze the hydration reaction of the unsaturated fatty acids (UFAs). We evaluated their biocatalytic activity toward the three most common vegetable UFAs, namely oleic, linoleic, and linolenic acids. The whole-cell biotransformation experiments were performed using a fatty acid concentration of 3 g/L in anaerobic conditions. Through these means, we assessed that the main part of the investigated strains catalyzed the hydration reaction of UFAs with very high regio- and stereoselectivity. Our biotransformation reactions afforded almost exclusively 10-hydroxy fatty acid derivatives with the single exception of Lactobacillus acidophilus ATCC SD5212, which converted linoleic acid in a mixture of 13-hydroxy and 10-hydroxy derivatives. Oleic, linoleic, and linolenic acids were transformed into (R)-10-hydroxystearic acid, (S)-(12Z)-10-hydroxy-octadecenoic, and (S)-(12Z,15Z)-10-hydroxy-octadecadienoic acids, respectively, usually with very high enantiomeric purity (ee > 95%). It is worth noting that the biocatalytic capabilities of the thirteen investigated strains may change considerably from each other, both in terms of activity, stereoselectivity, and transformation yields. Lactobacillus rhamnosus ATCC 53103 and Lactobacillus plantarum 299 V proved to be the most versatile, being able to efficiently and selectively hydrate all three investigated fatty acids.

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Mulberry anthocyanin biotransformation by intestinal probiotics

Cited by 88 publications

References 34 publications

Characterization of Cantonese sausage fermented by a mixed starter culture

Characterization of Cantonese sausage fermented by a mixed starter culture

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

The Fatty-Acid Hydratase Activity of the Most Common Probiotic Microorganisms

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