Increasing Antioxidant Activity of Procyanidin Extracts from the Pericarp of Litchi chinensis Processing Waste by Two Probiotic Bacteria Bioconversions

详细信息    查看全文

• 作者：Shuyi Li ; Lu Chen ; Ting Yang ; Qian Wu ; Zhejuan Lv ; Bijun Xie ; Zhida Sun
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2013
• 出版时间：March 13, 2013
• 年：2013
• 卷：61
• 期：10
• 页码：2506-2512
• 全文大小：371K
• 年卷期：v.61,no.10(March 13, 2013)
• ISSN：1520-5118

文摘

Litchi chinensis pericarp from litchi processing waste is an important plant source of A-type procyanidins, which were considered a natural dietary supplement because of their high biological activity in vivo. Litchi pericarp oligomeric procyanidins (LPOPCs) did not selectively modify the growth of Streptococcus thermophilus and Lactobacillus casei-01 at concentrations of 0.25 and 0.5 mg/mL, and it was demonstrated that the two strains could transform procyanidins during their log period of growth by two different pathways. S. thermophilus was able to metabolize procyanidin A2 to its isomer, and L. casei could decompose flavan-3-ols into 3,4-hydroxyphenylacetic acid, 4-hydroxyphenylpropionic acid, m-coumaric acid, and p-coumaric acid. The total antioxidant capability (T-AOC) of LPOPCs before and after microbial incubation was estimated, and the results suggested that probiotic bacteria bioconversion is a feasible and efficient method to convert litchi pericarp procyanidins to a more effective antioxidant agent.

Keywords:

Litchi pericarp; oligomeric procyanidins; bioconversion; probiotic bacteria; T-AOC