Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

• Daniela Campanella ^[2] ; Carlo Giuseppe Rizzello ^[2] ; Cristina Fasciano ^[2] ; Giuseppe Gambacorta ^[2] ; Daniela Pinto ^[4] ; Barbara Marzani ^[4] ; Nicola Scarano ^[3] ; Maria De Angelis ^[2] ; Marco Gobbetti ^[1]
  1. [1] Free University of Bozen-Bolzano

     Free University of Bozen-Bolzano

     Bolzano, Italia

     
  2. [2] University of Bari Aldo Moro

     University of Bari Aldo Moro

     Bari, Italia

     
  3. [3] Cantine Due Palme, Soc. Coop. Agricola, Italia
  4. [4] Giuliani S.p.A., Italia

  Mostrar afiliaciones +
• Localización: Food microbiology, ISSN 0740-0020, Vol. 65 (August), 2017, págs. 25-35
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This study aimed at using grape marc for the growth of lactic acid bacteria and bifidobacteria with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, Lactobacillus paracasei 14A, and Bifidobacterium breve 15A showed the ability to grow on grape marc (GM) based media. The highest bacterial cell density (>9.0 CFU/g) was found in GM added of 1% of glucose (GMG). Compared to un-inoculated and incubated control fermented GMG showed a decrease of carbohydrates and citric acid together with an increase of lactic acid. The content of several free amino acids and phenol compounds differed between samples. Based on the survival under simulated gastro-intestinal conditions, GMG was a suitable carrier of lactic acid bacteria and bifidobacteria strains. Compared to the control, cell-free supernatant (CFS) of fermented GMG exhibited a marked antioxidant activity in vitro. The increased antioxidant activity was confirmed using Caco-2 cell line after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. Supporting these founding, the SOD-2 gene expression of Caco-2 cells also showed a lowest pro-oxidant effect induced by the four CFS of GMG fermented by lactic acid bacteria and bifidobacteria.