In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria.
(poly)phenolic compounds
Elderberry juice fermentation
Lactic acid bacteria
Liquid chromatography
Mass spectrometry
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Mar 2019
15 Mar 2019
Historique:
received:
03
07
2018
revised:
09
10
2018
accepted:
09
10
2018
entrez:
10
11
2018
pubmed:
10
11
2018
medline:
15
1
2019
Statut:
ppublish
Résumé
In this study, ten strains of Lactobacillus were used to assess the in vitro metabolism of elderberry juice polyphenols. Total polyphenolic compounds increased after starter addition, especially with three L. rhamnosus and one L. plantarum strains, of dairy origin: quercetin-3-O-rutinoside was the most abundant compound (from 39.02 ± 5.28 to 127.56 ± 11.34 µg/mL) and hydroxycinnamic acids, flavonols and anthocyanins reached the highest amounts. When L. plantarum were used phenyllactic acids presented a value of 7.05 ± 2.38 µg/mL, while in the other samples it was around 5.56 ± 1.65 µg/mL. Hydroxycinnamic and hydroxybenzoic acids were subjected to lactic acid bacteria metabolism: caffeic and protocatechuic acids were consumed during fermentation while dihydrocaffeic acid and catechol were produced. Anthocyanins increased in a strain-specific way. So, by this study we highlighted that dairy strains can produced (phenyllactic acids), modified (hydroxycinnamic acids) or increased (flavonols glycosides and anthocyanins) phenolic compounds.
Identifiants
pubmed: 30409649
pii: S0308-8146(18)31809-0
doi: 10.1016/j.foodchem.2018.10.046
pii:
doi:
Substances chimiques
Anthocyanins
0
Caffeic Acids
0
Coumaric Acids
0
Flavonols
0
Glycosides
0
Hydroxybenzoates
0
Polyphenols
0
3,4-dihydroxyphenylpropionic acid
1078-61-1
protocatechuic acid
36R5QJ8L4B
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
692-699Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.