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Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Curiel, José Antonio and Pinto, Daniela and Marzani, Barbara and Filannino, Pasquale and Farris, Giovanni Antonio and Gobbetti, Marco and Rizzello, Carlo Giuseppe (2015) Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries. Microbial Cell Factories (in press). ISSN 1475-2859. Article.

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DOI: 10.1186/s12934-015-0250-4


Background: Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no studies have already considered the use of the lactic acid fermentation to enhance the functional features of M. communis. This study aimed at using a selected lactic acid bacterium for increasing the antioxidant features of myrtle berries, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. The antioxidant activity was preliminarily evaluated through in vitro assays, further confirmed through ex vivo analysis on murine fibroblasts, and the profile of phenol compounds was characterized.
Results: Myrtle berries homogenate, containing yeast extract (0.4%, wt/vol), was fermented with Lactobacillus plantarum C2, previously selected from plant matrix. Chemically acidified homogenate, without bacterial inoculum and incubated under the same conditions, was used as the control. Compared to the control, fermented myrtle homogenate exhibited a marked antioxidant activity in vitro. The radical scavenging activity towards DPPH increased by 30%, and the inhibition of linoleic acid peroxidation was twice. The increased antioxidant activity was confirmed using Balb 3 T3 mouse fibroblasts, after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. The lactic acid fermentation allowed increased concentrations of total phenols, flavonoids and anthocyanins, which were 5–10 times higher than those found for the non-fermented and chemically acidified control. As shown by HPLC analysis, the main increases were found for gallic and ellagic acids, and flavonols (myricetin and quercetin). The release of these antioxidant compounds would be strictly related to the esterase activities of L. plantarum.
Conclusions: The lactic acid fermentation of myrtle berries is a suitable tool for novel applications as functional food dietary supplements or pharmaceutical preparations.

Item Type:Article
ID Code:10935
Status:In Press
Uncontrolled Keywords:Myrtle, fermentation, lactic acid bacteria, antioxidant activity
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/16 Microbiologia agraria
Divisions:001 Università di Sassari > 01-a Nuovi Dipartimenti dal 2012 > Agraria
Publisher:BioMed Central
Copyright Holders:© 2015 Curiel et al.
Deposited On:10 Jun 2015 16:58

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