Mulberry anthocyanin biotransformation by intestinal probiotics. (15th December 2016)

• Record Type: Journal Article
• Authors: Cheng, Jing-Rong; Liu, Xue-Ming; Chen, Zhi-Yi; Zhang, You-Sheng; Zhang, Ye-Hui
• Is Part Of: Food chemistry. Volume 213(2016)
• Page Start: 721
• Page End: 727
• Publication Date: 2016-12-15
• Subjects: β-Glucosidase -- Mulberry -- Anthocyanins -- Bioconversion -- Intestinal beneficial bacteria -- Phenolic acids; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.032
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Mulberry anthocyanin bioconversions by five intestinal bacteria were compared. S. thermophiles and L. plantarum showed great anthocyanin bioconversion potential. Bioavailable metabolites were detected during mulberry anthocyanin bioconversion. Abstract: This study was designed to evaluate mulberry anthocyanins bioconversion traits for intestinal probiotics. Five intestinal beneficial bacteria were incubated with mulberry anthocyanins under anaerobic conditions at 37 °C, and bacterial β-glucosidase activity and anthocyanin level were determined. Results demonstrated that all strains could convert mulberry anthocyanins to some extent. With high β-glucosidase production capacity, Streptococcus thermophiles GIM 1.321 and Lactobacillus plantarum GIM 1.35 degraded mulberry anthocyanins by 46.17% and 43.62%, respectively. Mulberry anthocyanins were mainly biotransformed to chlorogenic acid, crypto-chlorogenic acid, caffeic acid, and ferulic acid during the anaerobic process. Non-enzymatic deglycosylation of anthocyanins also occurred and approximately 19.42% of the anthocyanins were degraded within 48 h by this method.