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

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dc.contributor.authorBraga, Anna Rafaela Cavalcante [UNIFESP]
dc.contributor.authorMesquita, Leonardo Mendes de Souza [UNIFESP]
dc.contributor.authorMartins, Paula Larangeira Garcia [UNIFESP]
dc.contributor.authorHabu, Sascha [UNIFESP]
dc.contributor.authorRosso, Veridiana Vera de [UNIFESP]
dc.date.accessioned2018-07-26T12:18:36Z
dc.date.available2018-07-26T12:18:36Z
dc.date.issued2018
dc.description.abstractBacteria 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 alpha-galactosidase, beta-galactosidase and beta-glucosidase. 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 enzymesen
dc.description.abstractthey 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 mu g/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.en
dc.description.affiliationFed Univ Sao Paulo UNIFESP, Dept Biosci, Silva Jardim Str 136, BR-11015020 Santos, SP, Brazil
dc.description.affiliationSao Paulo State Univ UNESP, Biosci Inst, Coastal Campus Sao Vicente, BR-11330900 Sao Vicente, SP, Brazil
dc.description.affiliationUnifespFed Univ Sao Paulo UNIFESP, Dept Biosci, Silva Jardim Str 136, BR-11015020 Santos, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipSao Paulo Research Foundation (FAPESP)
dc.description.sponsorshipIDFAPESP: 2014/09301-6
dc.format.extent162-170
dc.identifierhttp://dx.doi.org/10.1016/j.jfca.2017.12.030
dc.identifier.citationJournal Of Food Composition And Analysis. San Diego, v. 69, p. 162-170, 2018.
dc.identifier.doi10.1016/j.jfca.2017.12.030
dc.identifier.issn0889-1575
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/45994
dc.identifier.wosWOS:000433014600022
dc.language.isoeng
dc.publisherAcademic Press Inc Elsevier Science
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectbeta-glucosidaseen
dc.subjectCyanidin 3-glucosideen
dc.subjectCyanidin 3-rutinosideen
dc.subjectExperimental designen
dc.subjectFermentationen
dc.subjectJussaraen
dc.subjectFood analysisen
dc.titleLactobacillus fermentation of jussara pulp leads to the enzymatic conversion of anthocyanins increasing antioxidant activityen
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/conferenceObject
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