title: Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.
abstract: This study aimed to investigate the metabolism of phenolic acids and flavonoids during lactic acid fermentation of cherry juice and broccoli puree for potential food and pharmaceutical purposes. When fermenting cherry juice and broccoli puree, Lactobacillus spp. exhibited strain-specific metabolism of phenolic acid derivatives. The metabolism of protocatechuic, caffeic and p-coumaric acids through phenolic acid decarboxylases and reductases differed between mMRS and cherry juice and broccoli puree. The synthesis of reduced compounds was the highest during food fermentations and the substrate seemed to modulate the metabolism of phenolic compounds. The reduction of phenolic acids involves a hydrogen donor and the re-oxidation of the reduced co-factor NADH, which may provide a metabolic advantage through NAD(+) regeneration. Quinic acid reduction may replace fructose and pyruvate as hydrogen acceptors, and it may provide an energetic advantage to heterofermentative bacteria when growing in broccoli puree lacking of fructose. This study demonstrated that phenolics metabolism may confer a selective advantage for lactobacilli in vegetable and fruit fermentation, and the metabolic routes are strongly dependent on the intrinsic factors of substrate. Fermented cherry juice and broccoli puree, due to the selected bacterial bioconversion pathways, are enriched in phenolic derivative with high human bioavailability and biological activity.
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Pasquale
authors.initials: P
authors.lastname: Filannino
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
authors.forename: Yunpeng
authors.initials: Y
authors.lastname: Bai
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy. Electronic address: raffaella.dicagno@uniba.it.
authors.forename: Raffaela
authors.initials: R
authors.lastname: Di Cagno
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
authors.forename: Michael G
authors.initials: MG
authors.lastname: Gänzle
mesh_terms: D001937:Brassica / Q000378:metabolism / Q000382:microbiology*; D005285:Fermentation; D005516:Food Microbiology; D005638:Fruit / Q000378:metabolism / Q000382:microbiology; D007778:Lactobacillus / Q000378:metabolism*; D010636:Phenols / Q000378:metabolism*; D027861:Prunus / Q000378:metabolism / Q000382:microbiology*; D014675:Vegetables / Q000378:metabolism / Q000382:microbiology
chemical_list: D010636:Phenols
keywords: Fruits; Functional foods; Lactic acid bacteria; NAD(+)/ NADH ratio; Phenolics metabolism; Vegetables