Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae

被引：2

作者：

Borges, Larissa Lorrane Rodrigues ^{[1
]}

Freitas, Valdeir Viana ^{[1
]}

Nascimento, Amanda Lais Alves Almeida ^{[1
]}

Fernandes, Janaina Goncalves ^{[1
]}

Kobi, Helia de Barros ^{[1
]}

Eller, Monique Renon ^{[1
]}

de Barros, Frederico Augusto Ribeiro ^{[1
]}

de Souza, Luciana Angelo ^{[2
]}

Castro, Gabriel Abranches Dias ^{[3
]}

de Carvalho, Arthur Figueira ^{[2
]}

Bezerra, Jaqueline de Araujo ^{[4
]}

Fernandes, Sergio Antonio ^{[3
]}

Bressan, Gustavo Costa ^{[2
]}

Martins, Evandro

Campelo, Pedro Henrique ^{[1
]}

Stringheta, Paulo Cesar ^{[1
]}

机构：

[1] Univ Fed Vicosa, Dept Food Technol, Ave Peter Henry Rolfs S-N, BR-36570900 Vicosa, MG, Brazil

[2] Univ Fed Vicosa, Dept Biochem & Mol Biol, Ave Peter Henry Rolfs S-N, BR-36570900 Vicosa, MG, Brazil

[3] Univ Fed Vicosa, Dept Chem, Ave Peter Henry Rolfs S-N, BR-36570900 Vicosa, MG, Brazil

[4] Inst Fed Educ Ciencia & Tecnol Amazonas, Dept Chem, Ave Sete Setembro 1975, BR-69020120 Manaus, MA, Brazil

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2024年 / 148卷

关键词：

Bioactive compounds; Saccharomyces cerevisiae; Anthocyanins; In vitro digestion; Cytotoxicity; Antioxidant activity; JABOTICABA VELL. BERG; MYRCIARIA JABOTICABA; POLYPHENOL COMPOSITION; CHEMICAL-COMPOSITION; ANTIOXIDANT ACTIVITY; ACID-DERIVATIVES; OXIDATIVE STRESS; ANTHOCYANINS; PEEL; BIOACTIVITY;

D O I：

10.1016/j.fbp.2024.09.009

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Jabuticaba (Plinia cauliflora), a fruit native to Brazil, is known for the high phenolic content in its peel, which is usually discarded. The development of jabuticaba wine is an alternative for better nutritional and technological utilization of the fruit. In this context, the study is the first to investigate the biotransformation of phenolic compounds in jabuticaba during alcoholic fermentation by Saccharomyces cerevisiae and maturation. The research also explored the antioxidant and antiproliferative effects of the beverages, as well as their ability to inhibit alpha-glucosidase and lipase. Fermentation of jabuticaba significantly increased total phenolic compounds (4.91 +/- 0.07-fold), total anthocyanins (5.62 +/- 1.17-fold), cyanidin-3-glucoside (2.05 +/- 0.74-fold), gallic acid (57.02 +/- 3.70-fold), and protocatechuic acid (3.70 +/- 0.51-fold), as well as the bioaccessibility of these compounds. The beverages also showed antiproliferative effects against cancer cells, antioxidant activities, and enzyme inhibition properties. Maturation at 4 +/- 2 degrees C for 30 days reduced the cytotoxicity of the samples. Despite a reduction in phenolic concentration after digestion, the samples retained bioactive potential. These results establish reference data on the chemical composition and bioactive potential of jabuticaba wine.

引用

页码：198 / 207

页数：10