Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential
Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A syst...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/8/1521 |
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| author | Andrea Torreggiani Chiara Demarinis Daniela Pinto Angela Papale Graziana Difonzo Francesco Caponio Erica Pontonio Michela Verni Carlo Giuseppe Rizzello |
| author_facet | Andrea Torreggiani Chiara Demarinis Daniela Pinto Angela Papale Graziana Difonzo Francesco Caponio Erica Pontonio Michela Verni Carlo Giuseppe Rizzello |
| author_sort | Andrea Torreggiani |
| collection | DOAJ |
| description | Despite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A systematic approach, including the progressively optimization of the grape pomace substrate, was used, evaluating pomace percentage, pH, and supplementation of nitrogen and carbon sources. When grape pomace was used at 10%, especially without pH correction, LAB cell viability decreased up to 2 log cycles. Hence, the percentage was lowered to 5 or 2.5% and supplementations with carbon and nitrogen sources, which are crucial for LAB metabolism, were considered aiming at obtaining a proper fermentation of the substrate. The optimization of the substrate enabled the comparison of strains performances and allowed the selection of the best performing strain (<i>Lactiplantibacillus plantarum</i> T0A10). A sourdough, containing 5% of grape pomace and fermented with the selected strain, showed high antioxidant activity on DPPH and ABTS radicals and anti-inflammatory potential on Caco2 cells. The anthocyanins profile of the grape pomace sourdough was also characterized, showing qualitative and quantitative differences before and after fermentation. Overall, the grape pomace sourdough showed promising applications as a functional ingredient in bread making. |
| first_indexed | 2024-03-11T00:10:57Z |
| format | Article |
| id | doaj.art-d66a8f9105204323a8099bf276d03056 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T00:10:57Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-d66a8f9105204323a8099bf276d030562023-11-19T00:01:06ZengMDPI AGAntioxidants2076-39212023-07-01128152110.3390/antiox12081521Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory PotentialAndrea Torreggiani0Chiara Demarinis1Daniela Pinto2Angela Papale3Graziana Difonzo4Francesco Caponio5Erica Pontonio6Michela Verni7Carlo Giuseppe Rizzello8Department of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyHuman Microbiome Advanced Project, 20129 Milan, ItalyHuman Microbiome Advanced Project, 20129 Milan, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyDepartment of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, ItalyDepartment of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Environmental Biology, “Sapienza” University of Rome, 00185 Rome, ItalyDespite its appealing composition, because it is rich in fibers and polyphenols, grape pomace, the major by-product of the wine industry, is still discarded or used for feed. This study aimed at exploiting grape pomace functional potential through fermentation with lactic acid bacteria (LAB). A systematic approach, including the progressively optimization of the grape pomace substrate, was used, evaluating pomace percentage, pH, and supplementation of nitrogen and carbon sources. When grape pomace was used at 10%, especially without pH correction, LAB cell viability decreased up to 2 log cycles. Hence, the percentage was lowered to 5 or 2.5% and supplementations with carbon and nitrogen sources, which are crucial for LAB metabolism, were considered aiming at obtaining a proper fermentation of the substrate. The optimization of the substrate enabled the comparison of strains performances and allowed the selection of the best performing strain (<i>Lactiplantibacillus plantarum</i> T0A10). A sourdough, containing 5% of grape pomace and fermented with the selected strain, showed high antioxidant activity on DPPH and ABTS radicals and anti-inflammatory potential on Caco2 cells. The anthocyanins profile of the grape pomace sourdough was also characterized, showing qualitative and quantitative differences before and after fermentation. Overall, the grape pomace sourdough showed promising applications as a functional ingredient in bread making.https://www.mdpi.com/2076-3921/12/8/1521grape marclactic acid bacteriafermentationphenolic compoundsCaco2 cells |
| spellingShingle | Andrea Torreggiani Chiara Demarinis Daniela Pinto Angela Papale Graziana Difonzo Francesco Caponio Erica Pontonio Michela Verni Carlo Giuseppe Rizzello Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential Antioxidants grape marc lactic acid bacteria fermentation phenolic compounds Caco2 cells |
| title | Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential |
| title_full | Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential |
| title_fullStr | Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential |
| title_full_unstemmed | Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential |
| title_short | Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential |
| title_sort | up cycling grape pomace through sourdough fermentation characterization of phenolic compounds antioxidant activity and anti inflammatory potential |
| topic | grape marc lactic acid bacteria fermentation phenolic compounds Caco2 cells |
| url | https://www.mdpi.com/2076-3921/12/8/1521 |
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