Use of lactic acid bacteria to increase antioxidant ... · Fruits and vegetables (vitamins,...
Transcript of Use of lactic acid bacteria to increase antioxidant ... · Fruits and vegetables (vitamins,...
Use of lactic acid bacteria to increase antioxidant activities of fruits and tea
beverages Amandine FESSARD, Ashish KAPOOR, Theeshan BAHORUN, Emmanuel BOURDON,
Fabienne REMIZE
Les 5èmes rencontres de l’agroalimentaire en Océan Indien – QualiREG 2016 28 novembre 2016 – 2 décembre 2016
IUT de Saint-Pierre, REUNION
CONTENTS
1. Introduction
2. Materials and methods
3. Results and discussion
4. Conclusion
5. Perspectives
2
PROOXYDANTS
ANTIOXIDANTS
Fruits and vegetables (vitamins,
carotenoid, polyphenols…)
Reactive species (oxygen/nitrogen)
Cardiovascular diseases
Cancer
Dammages (proteins, DNA, lipids)
Neurodegenerative diseases
3
1. Introduction
Food, protection against oxydative stress-related diseases
Environmental factors - Pollution - Radiation - Cigarette smoke - Herbicides
Beverages (Fruit juice, tea,
coffee, wine…)
OXYDATIVE STRESS
Carotenoids Vitamins Polyphenols
4
Food antioxidants
- Vitamin C - Vitamin E
- Beta-carotene - Lycopene - Lutein - Zeaxanthine - Beta-criptoxanthin
- Flavonoids - Phenolics acids - Lignan - Stillbene
1. Introduction
E
Exo-polysaccharides
- Procuced by lactic acid bacteria
- High-molecular mass polymers
- Texturizers, viscosifiers
- Antimicrobial action - Lowering of serum
cholesterol & lipids - Anticancer - Antidiabetic - Antioxidative effect
5
1. Introduction
Food processes
• Most fruits and vegetables are eaten after they have been transformed/processed Physical and chemical changes could affect their antioxidant content Most of the compounds are relatively unstable
• Transformation process can induce: - Decrease of vitamins and polyphenol content (pasteurization, blanching, cooking,
sterilization…) - Modification of nutritional properties (preservatives and neoformed compounds) - Improve antioxidant properties (Lactic acid fermentation)
Fruits carbohydrates Lactic acid
• Lactic acid bacteria
• Lactic acid fermentation
Food preservation (safety, shelf-life) Modification of sensorial properties (aromatic compounds) Removal of anti-nutritional factors (cyanogenic glucosides in cassava roots) Mineral and vitamin preservation Improvement of food digestibility
Improvement of antioxidant properties (white cabbage, tomato, cherry, carrot and green beans
smoothies)
6
Lactic acid fermentation of fruits
1. Introduction
Lactic acid + CO2 + Ethanol
Homo-fermentative
Hetero-fermentative
7
Lactic acid fermentation of tea
1. Introduction
• Tea beverage One of the most popular beverage worldwide, consumed by over 2/3 of the world’s population daily Rich in antioxidant : flavonoid, particularly tea catechins
• Lactic acid fermentation of tea Tea flavonoids : low bioavailibility Bioconversion of polyphenols possible by lactic acid bacteria Increase of polyphenol bioavailibility and bioactivity • Kombucha, a fermented tea beverage Fermentation of green or black tea with sugar
8
1. Introduction
Autochthonous starters for lactic acid fermentation
Technological Sensorial Nutritionnal
Growth rate
Acidification rate Tolerance to salt
Tolerance to low pH and low temperature
Synthesis of antimicrobial compounds
Tolerance to bile salts
Hetero-fermentative
metabolism Synthesis of aromatic
compounds Sensory properties
Synthesis of exo-polysaccharides
No synthesis of biogenic amines
Increase of antioxidant properties
Depolymerization of phenolic compounds
Autochthonous LAB starters: controlled and safe fermentation
9
Our objectives
1. Introduction
1. Characterize the lactic acid bacterial flora present on fruits and vegetables grown in Reunion Island
2. Design new fermented food products from fruits and tea in order to keep/improve nutritional and antioxidant properties
Isolation Characterization Starter
selection Production New Fermented foos
10
Isolation of 82 LAB from papaya, tomato and sliced cabbage
Genetic, phenotypic and technological characterization
Selection of 29 LAB
Weissella spp
Leuconostoc spp Lactobacillus spp
Fructobacillus spp
Selection of LAB starters
2. Materials & Methods
11
0,000
0,050
0,100
0,150
0,200
0,250
0,300
0,350
0,400
0,450
Gro
wth
(lo
g O
D4
8/O
D0)
Leuconostoc spp
Ability of LAB to grow in apple juice
Weissella spp Lactobacillus spp Fructobacillus spp (77)
Growth in fruit juice
12
Pineapple juice Papaya Mango Green tea Black tea
Fermented tea Catechins oxidized
Not fermented Catechins
Ferulic acid Caffeic acid Para-coumaric acid Protocatechuic acid Chlorogenic acid Rutin Lycopene Β-crytoxanthin
Gallic acid Vanillic acid Protocatechuic acid
Food substrates for lactic acid fermentation
2. Materials & Methods
Para-coumaric acid Caffeic acid Ferulic acid Sinapic acid Hydroxycinnamates Quercétine
13
Lactic acid fermentation of food substrates
2. Materials & Methods
Pasteurized Pineapple juice
(8 LAB isolates + 2 reference strains)
Black tea (21 LAB isolates + 3 reference strains)
Infusion for 5 min (1 tea bag per 250 mL)
+ sucrose
Inoculation DOi = 0.05 UDO/mL
Green tea (17 LAB isolates + 3 reference strains)
Fermentation for 48 h at 30°C
Mango (21 LAB isolates + 3 reference strains)
Papaya (21 LAB isolates + 3 reference strains)
Skin and seeds removal
Inoculation at 1/10
Pasteurization at 80°C for 5 min
Total Polyphenol content (Folin-Ciocalteu assay)
DPPH radical scavenging activity
14
Lactic acid fermentation of food substrates
3. Results & Discussion
0
100
200
300
400
500
600
700
Tota
l po
lyp
hen
ol c
on
ten
t (m
g G
AE/
L)
Results of 3 independent experiments analyzed in triplicate, *** p < 0.001, compared with Control (CTRL)
Lactic acid fermentation of pineapple
0
10
20
30
40
50
60
70
80
FREE
RA
DIC
AL
SCA
VEN
GIN
G A
CTI
VIT
Y (%
DP
PH
RED
UC
ED)
*** *** ***
*** ***
0
5
10
15
20
25
30
Tota
l po
lyp
hen
ol c
on
ten
t (m
g G
AE/
10
0g)
***
75
77
79
81
83
85
87
89
91
93
Free
rad
ical
sca
ven
gin
g ac
tivi
ty (
%
DP
PH
red
uce
d)
15
Lactic acid fermentation of food substrates
3. Results & Discussion
Lactic acid fermentation of papaya
Results of 2 independent experiments analyzed in triplicate, *** p < 0.001, compared with Control (CTRL)
16
Lactic acid fermentation of food substrates
0
20
40
60
80
100
120
140
160
180
Tota
l po
lyp
hen
ol c
on
ten
t (%
of
con
tro
l)
3. Results & Discussion
75
77
79
81
83
85
87
89
91
93
Free
rad
ical
sca
ven
gin
g ac
tivi
ty
(% D
PP
H r
edu
ced
)
* *
Lactic acid fermentation of green tea
Results of 2 independent experiments analyzed in triplicate, * p < 0.05, compared with Control (CTRL)
17
4. Conclusion
82 LAB isolates (Papaya, tomato, sliced cabbage)
21 LAB isolates
Criteria of selection for starters
Lactic acid fermentation
Pineapple juice Papaya Green tea Mango Black tea
5/8 12a, 21, 64: Weissella cibaria
56, DSM20193: Leuc. pseudomesenteroides
1/21 64: W. cibaria
2/21 1,5: Leuc. mesenteroides
0/21 0/21
18
5. Perspectives
• Majority of starters used in food insdustries are Lactobacillus species • Weissella and Leuconotoc spp are rarely investigated
Frequently isolated from fruits and vegetables Fast growth High acidifiying activity Produce EPS polymers Tolerent to a multitude of stresses Antioxidant activities
• Weissella and Leuconostoc spp as starters for fruit and tea fermentation ?
19
Acknowledgements