Bioconversion of piceid to resveratrol by selected probiotic cell extracts
| Autor: | Dafina Mulla, Werner Praznik, Mimoza Basholli-Salihu, Monika Mueller, Helmut Viernstein, Roswitha Schuster |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
0301 basic medicine Bioconversion Antioxidant medicine.medical_treatment Bioengineering Resveratrol Gram-Positive Bacteria 01 natural sciences Piceid law.invention 03 medical and health sciences chemistry.chemical_compound Probiotic Biotransformation Glucosides law 010608 biotechnology Lactobacillus Stilbenes medicine Inflammation Original Paper biology Probiotics food and beverages General Medicine biology.organism_classification Bioavailability 030104 developmental biology Biochemistry chemistry Biotechnology |
| Zdroj: | Bioprocess and Biosystems Engineering |
| ISSN: | 1615-7605 1615-7591 |
| Popis: | Resveratrol exerts several pharmacological activities, including anti-cancer, anti-inflammatory, cardioprotective, or antioxidant effects. However, due to its occurrence in plants more in glycosidic form as piceid, the bioavailability and bioactivity are limited. The enzymatic potential of probiotics for the transformation of piceid to resveratrol was elucidated. Cell extract from Bifidobacteria (B.) infantis, B. bifidum, Lactobacillus (L.) casei, L. plantarum, and L. acidophilus was evaluated for their effect in this bioconversion using high-performance liquid chromatography (HPLC) as analytical tool. Cell extract of B. infantis showed the highest effect on the deglycosylation of piceid to resveratrol, already after 30 min. Cell extracts of all other tested strains showed a significant biotransformation with no further metabolization of resveratrol. The conversion of piceid to resveratrol is of importance to increase bioavailability and bioactivity as shown for anti-inflammation in this study. Cell extracts from probiotics, especially from B. infantis, may be added to piceid containing products, for achieving higher biological effects caused by the bioactivity of resveratrol or by health promoting of the probiotics. These findings open a new perspective of novel combination of cell extracts from probiotics and piceid, in health-promoting pharmaceutical and food products. |
| Databáze: | OpenAIRE |
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