Exploitation of grape marc as functional substrate for lactic acid bacteria and biﬁdobacteria growth and enhanced antioxidant activity
De Angelis M
MetadataShow full item record
SubjectGrape marc; Antioxidant activity; Fermentation; Valorization by-product; Lactic acid bacteria and bifidobacteria
This study aimed at using grape marc for the growth of lactic acid bacteria and bifidobacteria with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, Lactobacillus paracasei 14A, and Bifidobacterium breve 15A showed the ability to grow on grape marc (GM) based media. The highest bacterial cell density (>9.0 CFU/g) was found in GM added of 1% of glucose (GMG). Compared to un-inoculated and incubated control fermented GMG showed a decrease of carbohydrates and citric acid together with an increase of lactic acid. The content of several free amino acids and phenol compounds differed between samples. Based on the survival under simulated gastro-intestinal conditions, GMG was a suitable carrier of lactic acid bacteria and bifidobacteria strains. Compared to the control, cell-free supernatant (CFS) of fermented GMG exhibited a marked antioxidant activity in vitro. The increased antioxidant activity was confirmed using Caco-2 cell line after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. Supporting these founding, the SOD-2 gene expression of Caco-2 cells also showed a lowest pro-oxidant effect induced by the four CFS of GMG fermented by lactic acid bacteria and bifidobacteria.
Showing items related by title, author, creator and subject.
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria Rizzello CG; Lorusso A; Russo V; Pinto D; Marzani B; Gobbetti M (2017)Lactic acid bacteria strains, previously isolated from the same matrix, were used to ferment quinoa flour aiming at exploiting the antioxidant potential. As in vitro determined on DPPH and ABTS radicals, the scavenging ...
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression De Angelis M; Calasso M; Di Cagno R; Siragusa S; Minervini F; Gobbetti M (2010)Aims: To screen the glutamate dehydrogenase (GDH) activity of nonstarter lactic acid bacteria (NSLAB) and to determine the effects of temperature, pH and NaCl values used for cheese ripening on enzyme activity and expression ...
Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile Savini S; Loizzo MR; Tundis R; Mozzon M; Foligni R; Longo E; Morozova K; Scampicchio M; Martin-Vertedor D; Boselli E (2017)The antioxidant properties of fresh black truffles (Tuber melanosporum) (T.) refrigerated at 4 °C under different packaging conditions: air atmosphere (A), reduced pressure (V), mix 1% O2/99% N2 (ON) and mix 40% CO2/60% ...