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

Autor(es)

Cavalcante Braga, Anna Rafaela ^[1] ; de Souza Mesquita, Leonardo Mendes ^{[1, 2]} ; Garcia Martins, Paula Larangeira ^[1] ; Habu, Sascha ^[1] ; de Rosso, Veridiana Vera ^[1]

Afiliação do(s) autor(es)

^[1] Fed Univ Sao Paulo UNIFESP, Dept Biosci, Silva Jardim Str 136, BR-11015020 Santos, SP - Brazil

^[2] Sao Paulo State Univ UNESP, Biosci Inst, Coastal Campus Sao Vicente, BR-11330900 Sao Vicente, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Composition and Analysis; v. 69, p. 162-170, JUN 2018.
• Citações Web of Science: 6

Resumo

Bacteria 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 enzymes; they 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. (AU)

• Processo FAPESP: 14/09301-6 - Fermentação da Polpa de Frutos de Juçara (Euterpe edulis Mart.) por Bactérias Produtoras de Ácido Láctico para Aumento da Biodisponibilidade de Antocianinas e da Capacidade Antioxidante
• Beneficiário: Anna Rafaela Cavalcante Braga
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado