Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth (original) (raw)
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Antioxidants, 2022
Grape pomace (GP), a major byproduct obtained from the winemaking process, is characterized by a high amount of phenolic compounds and secondary plant metabolites, with potential beneficial effects on human health. Therefore, GP is a source of bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory activity. As people are paying more attention to sustainability, in this work, we evaluate two different extractions (aqueous and hydroalcoholic) of GP bioactive compounds. In vitro simulated gastrointestinal digestion of the GP extracts was performed to improve the bioavailability and bioaccessibility of polyphenols. The antioxidant activity (ABTS and DPPH assays) and the phenolic characterization of the extracts by UHPLC-DAD were evaluated. The antimicrobial effects of GP antioxidants in combination with a probiotic (Lactiplantibacillus plantarum) on the growth of pathogenic microorganisms (Escherichia coli, Bacillus megaterium, and Listeria monocytogenes) were evalua...
Grape Antioxidant Dietary Fiber Stimulates Lactobacillus Growth in Rat Cecum
Journal of Food Science, 2012
The digesta is a highly active biological system where epithelial cells, microbiota, nondigestible dietary components, and a large number of metabolic products interact. The gut microbiota can be modulated by both endogenous and exogenous substrates. Undigested dietary residues are substrates for colonic microbiota and may influence gut microbial ecology. The objective of this work was to study the capacity of grape antioxidant dietary fiber (GADF), which is rich in polyphenols, to modify the bacterial profile in the cecum of rats. Male adult Wistar rats were fed for 4 wk with diets containing either cellulose or GADF as dietary fiber. The effect of GADF on bacterial growth was evaluated in vitro and on the cecal microbiota of rats using quantitative real time polymerase chain reaction (RT-PCR). The results showed that GADF intake stimulates proliferation of Lactobacillus and slightly affects the composition of Bifidobacterium species. GADF was also found to have a stimulative effect on Lactobacillus reuteri and Lactobacillus acidophilus in vitro. These findings suggest that the consumption of a diet rich in plant foods with high dietary fiber and polyphenol content may enhance the gastrointestinal health of the host through microbiota modulation.
Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage
Frontiers in Sustainable Food Systems
Probiotized juice represents an alternative to probiotic beverages derived from dairy products. Agricultural residue production represents an economical and environmental problem worldwide, its utilization to supplement a probiotic juice may be an applicable solution on food industry. Studies using fruit residues as an ingredient are not a novelty; however a definitive solution to this environmental problem has not yet been established. Therefore, the objective of this work was to propose a probiotized juice using lactic bacteria that, besides being a starter culture, can function as biopreservative and improve the stability of the final product. A fermented beverage was formulated using commercial grape juice, Vitis vinifera Pinot noir grape pomace and lactic bacteria. Pathogenic strains were used to simulate a potential protective effect on the beverage. Procedures were carried out according to the American Public Health Association and the results were expressed in media with standard deviation using statistical analyses performed by Prism. Lactic bacteria showed a cell growth of approximately 4 log CFU/ml. There was a significant decrease in pH values (p < 0.05) when pure grape juice was fermented. Grape juice supplemented with grape pomace from white winemaking was able to induce a higher growth of lactic bacteria population during fermentation, 5 log cycle CFU/mL, comparing to juice without supplementation. The beverage containing grape juice, water and pomace also presented growth on lactic bacteria population but Lactobacillus rhamnosus reached a higher concentration, of approximately 8 log cycle CFU/ml after 12 h fermentation. This was also observed when beverages were stored, only L. rhamnosus remained viable for 10 days at 10 • C. All beverage samples co-inoculated with food borne pathogens, presented a stable and higher lactic bacteria population (2 log CFU/g) when compared to the added pathogen population. The final probiotic strain cells was above 8 log cycle CFU/mL, L. rhamnosus wasn't able to reduce significantly pathogenic population, however a bacteriostatic effect was observed. The probiotic beverage obtained represents a promising application for grape pomace. More studies are needed to investigate the causes and interactions of grape pomace compounds and lactic acid bacteria against food borne pathogens.
Frontiers in Veterinary Science, 2022
The present study investigated the effects of different grape pomace storage techniques on the effectiveness as feed on in vitro ruminant digestion efficiency. Grape pomace from an autochthonous red grape variety (cv Nero di Troia) was used as fresh (GP) or ensiled, both without additives (SIL) and with the addition of a bacterial strain, Lactiplantibacillus plantarum 5BG (SIL+). All the different storage treatments were subject to chemical and microbiological evaluation, as well as in vitro digestibility, and gas production. Microbiological data revealed the good quality of grape pomace and silages due to the lactic acid bacteria populations and low presence, or absence, of undesirable microorganisms. The addition of L. plantarum 5BG influenced the chemical characteristics of the silage (SIL+). Ensiling technique deeply changed the polyphenolic composition, reducing anthocyanins, flavonols, and flavanols (condensed tannins precursors), particularly when L. plantarum 5BG was added. ...
Kafkas Universitesi Veteriner Fakultesi Dergisi, 2019
The present study aimed to evaluate the antimicrobial activity of Grape Pomace Extract (GPE), Pistachio Peel Extract (PsPE), and Pomegranate Pomace Extract (PPE) with or without Resistant Starch (RS) as a prebiotic on gut microflora representative's in vitro conditions. For this purpose, the Resistant Starch (Fibersol2), grape pomace, pistachio peel, and pomegranate pomace were provided and the extracts of by-products were prepared. Folin-Ciocalteu method was used to determine the total phenolic content of extracts. The antimicrobial activity of extracts ± Resistant Starch against Escherichia coli, Streptococcus spp., Lactobacillus spp. and Bifidobacterium spp. were evaluated using Minimum Inhibitory Concentration (MIC) method. The total tannin and phenolic compounds of pomegranate pomace were more than the others. The results of MIC showed that 1600 and 3200 ppm of pistachio peel extract inhibited the E. coli growth. The growth inhibition of Streptococcus spp. by Resistant Starch was equal to 400 ppm dilution. Streptococcus did not grow in 50, 100, and 200 ppm of pistachio peel extract + Resistant Starch treatment. The dilution of 800, 1600, and 3200 ppm of grape pomace extract could prevent the growth of Lactobacillus spp., while Bifidobacterium increased in all treatments dilution except in 3200 ppm pistachio peel extract and 50 and 100 ppm pistachio peel extract + resistant starch.
International Journal of Food Microbiology, 2011
This paper reports a comparative study of the inhibitory potential of 18 phenolic compounds, including hydroxybenzoic acids and their derivatives, hydroxycinnamic acids, phenolic alcohols and other related compounds, stilbenes, flavan-3-ols and flavonols, on different lactic acid bacteria (LAB) strains of the species Oenococcus oeni, Lactobacillus hilgardii and Pediococcus pentosaceus isolated from wine. In general, flavonols and stilbenes showed the greatest inhibitory effects (lowest IC 50 values) on the growth of the strains tested (0.160-0.854 for flavonols and 0.307-0.855 g/L for stilbenes). Hydroxycinnamic acids (IC 50 N 0.470 g/L) and hydroxybenzoic acids and esters (IC 50 N 1 g/L) exhibited medium inhibitory effect, and phenolic alcohols (IC 50 N 2 g/L) and flavanol-3-ols (negligible effect) showed the lowest effect on the growth of the LAB strains studied. In comparison to the antimicrobial additives used in winemaking, IC 50 values of most phenolic compounds were higher than those of potassium metabisulphite for O. oeni strains (e.g., around 4-fold higher for quercetin than for potassium metabisulphite), but lower for L. hilgardii and P. pentosaceus strains (e.g., around 2-fold lower for quercetin). Lysozyme IC 50 values were negligible for L. hilgardii and P. pentosaceus, and were higher than those corresponding to most of the phenolic compounds tested for O. oeni strains, indicating that lysozyme was less toxic for LAB than the phenolic compounds in wine. Scanning electron microscopy confirmed damage of the cell membrane integrity as a consequence of the incubation with antimicrobial agents. These results contribute to the understanding of the inhibitory action of wine phenolics on the progress of malolactic fermentation, and also to the development of new alternatives to the use of sulphites in enology.
Current Advances and Challenges, 2012
The scope of this paper was the utilization of polyphenol-based supplements isolated from olive mill waste (OMW) in lactic acid fermentation and in media for the cultivation of lactic acid bacteria (LAB), in order to stimulate biomass growth and lactic acid biosynthesis in LAB used as starter cultures in fermented dairy and meat products. At 500-1000 ppm polyphenol concentration in liquid culture media a clear stimulation of certain lactic acid bacteria was observed (mostly for Lactobacilli),which probably occurs via a non-specific stimulation of key biosynthetic enzymes. This stimulatory effect of polyphenols is novel in the literature and can have many industrial applications, since a higher growth and acid biosynthesis rate of LAB cultures is important in industrial fermentations (e.g. lactate production) to improve productivity, and to ensure sufficient and fast growth of starter cultures in fermented foods.
Archives of Biological Sciences, 2015
In this study, phenolic compounds and antioxidant activities in citrus fruits and their peels were determined, and their stimulatory roles on some lactic acid bacteria were investigated. Phenolic compounds in citrus fruits such as mandarin, lemon, orange and grapefruit were determined either in the juices or in the peel extracts. Total phenolic content was determined in a spectrophotometer at 685 nm using the adapted Folin-Ciocalteu method. Total flavonoid content was measured using LC/MS (liquid chromatography-mass spectrometry). The effects of the fruit juices and peel extracts on the selected lactic acid bacteria (Lactobacillus delbrueckii NRRL B5448, Lb. casei NRRL B1922, Lb. acidophilus NRRL B4495) were investigated. The tested lactic acid bacteria were significantly affected by chlorogenic acid, hesperidin, naringin and caffeic acid compared to the control samples (P≤0.05). Antioxidant properties of fruit samples were also measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The phenolics positively affected the metabolism of bacteria, with the stimulatory effects of the assayed samples being influenced by the phenolic profile.
Applied Microbiology and Biotechnology, 1998
The eects of dierent phenolic compound concentrations on the fatty acid composition of Lactobacillus plantarum isolated from traditional home-made olive brines were determined. Increasing amounts of caeic and ferulic acids induced a gradual increase in the amounts of myristic, palmitoleic, stearic and 9,10-methylenehexadecanoic (C17D, where D represents the cyclopropane group) acid with a concomitant decrease of lactobacillic acid (C 19 D). On the other hand, the addition of tannins induced an increase in the C 19 D level at the expense of vaccenic acid content. The presence of acidic phenols and tannins also aected bacterial growth, inducing the most obvious eect with tannin at 1 g l A1 .
Food Science and Applied Biotechnology
The antimicrobial activity of polyphenol-enriched extracts from industrial plant by-products (strawberry and bilberry press residues and distilled rose petals) against probiotic lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus – S10 and S19; Lactobacillus rhamnosus – YW and S25; Lactobacillus gasseri – S20; Streptococcus thermophilus – S13 and S32) was investigated. The minimum inhibitory concentration (MIC) in most strains tested was found to be relatively high (from 6.25 mg.mL-1 to 12.50 mg.mL-1). The maximum concentration of polyphenols without inhibitory effect (MCWI) ranges from 0.390mg.mL-1 to 0.781mg.mL-1. The results obtained in the present study showed that among the tested lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus – S19, Lactobacillus rhamnosus – YW and Streptococcus thermophilus – S13 had the best growth characteristics in polyphenol-enriched culture medium. These strains had the highest MIC and MCWI values and could be used as star...