Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-09-13 DOI:10.1016/j.fbp.2024.09.009

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引用次数: 0

Abstract

Jabuticaba (Plinia cauliflora), a fruit native to Brazil, is known for the high phenolic content in its peel, which is usually discarded. The development of jabuticaba wine is an alternative for better nutritional and technological utilization of the fruit. In this context, the study is the first to investigate the biotransformation of phenolic compounds in jabuticaba during alcoholic fermentation by Saccharomyces cerevisiae and maturation. The research also explored the antioxidant and antiproliferative effects of the beverages, as well as their ability to inhibit α-glucosidase and lipase. Fermentation of jabuticaba significantly increased total phenolic compounds (4.91 ± 0.07-fold), total anthocyanins (5.62 ± 1.17-fold), cyanidin-3-glucoside (2.05 ± 0.74-fold), gallic acid (57.02 ± 3.70-fold), and protocatechuic acid (3.70 ± 0.51-fold), as well as the bioaccessibility of these compounds. The beverages also showed antiproliferative effects against cancer cells, antioxidant activities, and enzyme inhibition properties. Maturation at 4 ± 2 °C for 30 days reduced the cytotoxicity of the samples. Despite a reduction in phenolic concentration after digestion, the samples retained bioactive potential. These results establish reference data on the chemical composition and bioactive potential of jabuticaba wine.

查看原文本刊更多论文

通过酿酒酵母的发酵提高酚类化合物在巴比卡巴葡萄酒中的生物可及性

Jabuticaba （Plinia cauliflora）是一种原产于巴西的水果，因其果皮中含有大量酚类物质而闻名，果皮通常被丢弃。开发 Jabuticaba 葡萄酒是更好地利用这种水果的营养和技术的一种选择。在这种情况下，本研究首次调查了酵母菌酒精发酵和成熟过程中 jabuticaba 中酚类化合物的生物转化。研究还探讨了饮料的抗氧化和抗增殖作用，以及抑制α-葡萄糖苷酶和脂肪酶的能力。对 jabuticaba 进行发酵后，总酚类化合物（4.91 ± 0.07 倍）、总花青素（5.62 ± 1.17 倍）、花青素-3-葡萄糖苷（2.05 ± 0.74 倍）、没食子酸（57.02 ± 3.70 倍）和原儿茶酸（3.70 ± 0.51 倍）的含量以及这些化合物的生物可及性均显著增加。饮料还具有抗癌细胞增殖作用、抗氧化活性和酶抑制特性。在 4 ± 2 °C 下熟化 30 天可降低样品的细胞毒性。尽管消化后酚类浓度降低，但样品仍具有生物活性潜力。这些结果建立了有关 jabuticaba 葡萄酒化学成分和生物活性潜力的参考数据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.