Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries.
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries.
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DOI：
10.1186/s12934-015-0250-4
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发表时间：
2015-05-07
影响因子：
6.4
通讯作者：
Rizzello CG
中科院分区：
文献类型：
--
作者：
Curiel JA;Pinto D;Marzani B;Filannino P;Farris GA;Gobbetti M;Rizzello CG
桃金娘Myrtus communis L.是桃金娘科（Myrtaceae）的药用芳香植物，广泛分布于地中海地区，主要栽培于突尼斯和意大利。据我们所知，没有研究已经考虑使用乳酸发酵来增强M. communis。本研究旨在使用选定的乳酸菌来增加桃金娘浆果的抗氧化特性，以期生产功能性成分、膳食补充剂或药物制剂。通过体外试验初步评价了其抗氧化活性，通过对小鼠成纤维细胞的体外分析进一步证实了其抗氧化活性，并对酚类化合物的特征进行了表征。桃金娘浆果匀浆，含有酵母提取物（0.4%，重量/体积），发酵与植物乳杆菌C2，以前从植物基质中选择。化学酸化匀浆，不含细菌接种物，并在相同条件下孵育，用作对照。与对照相比，桃金娘发酵匀浆具有明显的体外抗氧化活性。对DPPH自由基的清除能力提高了30%，对亚油酸过氧化反应的抑制能力提高了2倍。使用Balb 3 T3小鼠成纤维细胞，在诱导氧化应激后，分别通过MTT和DCFH-DA测定确定细胞活力和自由基清除活性，证实了增加的抗氧化活性。乳酸发酵允许增加的总酚、类黄酮和花青素的浓度，其比未发酵和化学酸化的对照所发现的浓度高5 - 10倍。如HPLC分析所示，主要增加的是没食子酸和鞣花酸以及黄酮醇（杨梅苷和槲皮素）。这些抗氧化物质的释放与L.植物桃金娘浆果的乳酸发酵是作为功能性食品、膳食补充剂或药物制剂的新应用的合适工具。
Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no studies have already considered the use of the lactic acid fermentation to enhance the functional features of M. communis. This study aimed at using a selected lactic acid bacterium for increasing the antioxidant features of myrtle berries, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. The antioxidant activity was preliminarily evaluated through in vitro assays, further confirmed through ex vivo analysis on murine fibroblasts, and the profile of phenol compounds was characterized. Myrtle berries homogenate, containing yeast extract (0.4%, wt/vol), was fermented with Lactobacillus plantarum C2, previously selected from plant matrix. Chemically acidified homogenate, without bacterial inoculum and incubated under the same conditions, was used as the control. Compared to the control, fermented myrtle homogenate exhibited a marked antioxidant activity in vitro. The radical scavenging activity towards DPPH increased by 30%, and the inhibition of linoleic acid peroxidation was twice. The increased antioxidant activity was confirmed using Balb 3 T3 mouse fibroblasts, after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. The lactic acid fermentation allowed increased concentrations of total phenols, flavonoids and anthocyanins, which were 5–10 times higher than those found for the non-fermented and chemically acidified control. As shown by HPLC analysis, the main increases were found for gallic and ellagic acids, and flavonols (myricetin and quercetin). The release of these antioxidant compounds would be strictly related to the esterase activities of L. plantarum. The lactic acid fermentation of myrtle berries is a suitable tool for novel applications as functional food dietary supplements or pharmaceutical preparations.
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影响因子：
2.6
作者：
Messaoud, C;Zaouali, Y;Boussaid, M
通讯作者：
Boussaid, M
影响因子：
3.9
作者：
Messaoud, Chokri;Laabidi, Abdelmonoem;Boussaid, Mohamed
通讯作者：
Boussaid, Mohamed
DOI：
10.3390/molecules15117849
发表时间：
2010-11-03
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Barboni T;Cannac M;Massi L;Perez-Ramirez Y;Chiaramonti N
通讯作者：
Chiaramonti N
影响因子：
6.1
作者：
Di Cagno, Raffaella;Mazzacane, Francesco;Gobbetti, Marco
通讯作者：
Gobbetti, Marco
影响因子：
4.4
作者：
Esteban-Torres, Maria;Reveron, Ines;Munoz, Rosario
通讯作者：
Munoz, Rosario