Fermentation with mono- and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit.

Autor: Lizardo RCM; Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University, Busan, Republic of Korea.; Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines., Cho HD; Department of Food Science, Division of Agriculture, University of Arkansas, Fayetteville, AR, USA., Won YS; Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University, Busan, Republic of Korea., Seo KI; Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University, Busan, Republic of Korea.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2020 Jul; Vol. 100 (9), pp. 3687-3696. Date of Electronic Publication: 2020 Apr 20.
DOI: 10.1002/jsfa.10404
Abstrakt: Background: Lactic acid fermentation has been widely used to improve the nutritional and functional properties of food products. Cherry silverberry (Elaeagnus multiflora Thunb.) is considered as an invasive plant species with known medicinal and functional properties. In this study, improvement of the biological activity and health benefits of cherry silverberry fruit through lactic acid fermentation was investigated.
Results: Extracts of cherry silverberry fruits fermented by pure cultures of Lactobacillus plantarum KCTC 33131 and L. casei KCTC 13086 exhibited favorable physicochemical properties and enhanced phytochemical content, antioxidant properties (DPPH radical scavenging activity, reducing power, superoxide dismutase-like property and hydrogen peroxide scavenging activity) and α-glucosidase and tyrosinase enzyme inhibitory activity as compared with unfermented fruits. Despite a decrease in the specific phenolic acid contents among the fermented samples, the cherry silverberry fruit fermented by mixed cultures of L. plantarum and L. casei contained superior total polyphenols (3.78 ± 0.22 mg GAE g -1 ) and total (0.66 ± 0.12 mg QE g -1 ) and individual flavonoid contents in comparison with fruits fermented by single cultures and unfermented ones. Multivariate analysis also showed strong association among total phytochemical contents and biological activities.
Conclusions: This work has elucidated the effect of fermentation with L. plantarum KCTC 33131 and L. casei KCTC 13086 on the improvement of the physicochemical properties and biological activity of cherry silverberry fruit. It also revealed the potential application of fermented cherry silverberry in the production of food materials beneficial for health. © 2020 Society of Chemical Industry.
(© 2020 Society of Chemical Industry.)
Databáze: MEDLINE
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