1. Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices
- Author
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María José Frutos, Estefanía Valero-Cases, and Nallely Nuncio-Jáuregui
- Subjects
medicine.medical_treatment ,Models, Biological ,law.invention ,Probiotic ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Biotransformation ,Phenols ,law ,Lactobacillus ,medicine ,Humans ,Food science ,Bifidobacterium ,Lythraceae ,biology ,Prebiotic ,food and beverages ,Catechin ,04 agricultural and veterinary sciences ,General Chemistry ,biology.organism_classification ,040401 food science ,Lactic acid ,Gastrointestinal Microbiome ,carbohydrates (lipids) ,Fruit and Vegetable Juices ,Gastrointestinal Tract ,chemistry ,Fermentation ,Digestion ,General Agricultural and Biological Sciences - Abstract
This study describes the effect of fermentation and the impact of simulated gastrointestinal digestion (SGD) of four fermented pomegranate juices with different lactic acid bacteria (LAB) on the biotransformation of phenolic compounds. The changes of the antioxidant capacity (AOC) and of LAB growth and survival in different fermented juices were also studied. Two new phenolic derivatives (catechin and α-punicalagin) were identified only in fermented juices. During SGD, the AOC increased together with the phenolic derivatives concentration mainly in the juices fermented with Lactobacillus. These derivatives were formed due to the LAB metabolism of the ellagitannins, epicatechin, and catechin after fermentation and during SGD. The FRAP assay performance might be associated with the degradation and biotransformation of catechin. The fermented pomegranate juices with these LAB increased the bioaccessibility of phenolic compounds, ensuring the survival of LAB after SGD, suggesting a possible prebiotic effect of phenolic compounds on LAB.
- Published
- 2017