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Article: Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

TitleEnhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
Authors
KeywordsLactobacillus plantarum ATCC14917 fermentation
antioxidant activity
apple phenolics
LC-MS/MS
Issue Date2018
PublisherMolecular Diversity Preservation International. The Journal's web site is located at http://www.mdpi.org/molecules
Citation
Molecules, 2018, v. 24 n. 1, p. article no. 51 How to Cite?
AbstractThe present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.
Persistent Identifierhttp://hdl.handle.net/10722/276103
ISSN
2023 Impact Factor: 4.2
2023 SCImago Journal Rankings: 0.744
PubMed Central ID
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorLi, Z-
dc.contributor.authorTeng, J-
dc.contributor.authorLyu, Y-
dc.contributor.authorHu, X-
dc.contributor.authorZhao, Y-
dc.contributor.authorWang, M-
dc.date.accessioned2019-09-10T02:56:00Z-
dc.date.available2019-09-10T02:56:00Z-
dc.date.issued2018-
dc.identifier.citationMolecules, 2018, v. 24 n. 1, p. article no. 51-
dc.identifier.issn1420-3049-
dc.identifier.urihttp://hdl.handle.net/10722/276103-
dc.description.abstractThe present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.-
dc.languageeng-
dc.publisherMolecular Diversity Preservation International. The Journal's web site is located at http://www.mdpi.org/molecules-
dc.relation.ispartofMolecules-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectLactobacillus plantarum ATCC14917 fermentation-
dc.subjectantioxidant activity-
dc.subjectapple phenolics-
dc.subjectLC-MS/MS-
dc.titleEnhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3390/molecules24010051-
dc.identifier.pmid30586844-
dc.identifier.pmcidPMC6337214-
dc.identifier.scopuseid_2-s2.0-85059228854-
dc.identifier.hkuros303483-
dc.identifier.volume24-
dc.identifier.issue1-
dc.identifier.spagearticle no. 51-
dc.identifier.epagearticle no. 51-
dc.identifier.isiWOS:000457150200051-
dc.publisher.placeSwitzerland-
dc.identifier.issnl1420-3049-

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