Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08
Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of <i>Lactobacillus</i> strains were assayed fo...
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MDPI AG
2021-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1343 |
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| author | Lihua Liu Chenyi Zhang Huimin Zhang Guoqiang Qu Chun Li Libo Liu |
| author_facet | Lihua Liu Chenyi Zhang Huimin Zhang Guoqiang Qu Chun Li Libo Liu |
| author_sort | Lihua Liu |
| collection | DOAJ |
| description | Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of <i>Lactobacillus</i> strains were assayed for β-glucosidase activity, and only <i>Lactobacillus</i> <i>rhamnosus</i> L08 (<i>L. rhamnosus</i> L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that <i>L. rhamnosus</i> L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits. |
| first_indexed | 2024-03-10T10:32:00Z |
| format | Article |
| id | doaj.art-33e6a04eeb3a45b393d0aae0cb5de968 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T10:32:00Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-33e6a04eeb3a45b393d0aae0cb5de9682023-11-21T23:35:06ZengMDPI AGFoods2304-81582021-06-01106134310.3390/foods10061343Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08Lihua Liu0Chenyi Zhang1Huimin Zhang2Guoqiang Qu3Chun Li4Libo Liu5Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaApple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of <i>Lactobacillus</i> strains were assayed for β-glucosidase activity, and only <i>Lactobacillus</i> <i>rhamnosus</i> L08 (<i>L. rhamnosus</i> L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that <i>L. rhamnosus</i> L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits.https://www.mdpi.com/2304-8158/10/6/1343apple pomaceby-productphenolic compoundslactic acid bacteriaβ-glucosidase |
| spellingShingle | Lihua Liu Chenyi Zhang Huimin Zhang Guoqiang Qu Chun Li Libo Liu Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08 Foods apple pomace by-product phenolic compounds lactic acid bacteria β-glucosidase |
| title | Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08 |
| title_full | Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08 |
| title_fullStr | Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08 |
| title_full_unstemmed | Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08 |
| title_short | Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing <i>Lactobacillus rhamnosus</i> L08 |
| title_sort | biotransformation of polyphenols in apple pomace fermented by β glucosidase producing i lactobacillus rhamnosus i l08 |
| topic | apple pomace by-product phenolic compounds lactic acid bacteria β-glucosidase |
| url | https://www.mdpi.com/2304-8158/10/6/1343 |
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