Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2018 Dec 24;24(1):51.
doi: 10.3390/molecules24010051.

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Zhongxi Li  1   2 , Jing Teng  3   4 , Yilu Lyu  5 , Xiaoqian Hu  6   7 , Yueliang Zhao  8   9 , Mingfu Wang  10   11   12
Affiliations

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Zhongxi Li et al. Molecules. .

Abstract

The 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.

Keywords: LC-MS/MS; Lactobacillus plantarum ATCC14917 fermentation; antioxidant activity; apple phenolics.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Cell viability of RAW 264.7 treated with nonfermented apple juice (NFAJ) and fermented apple juice (FAJ). The apple juice extract was diluted for 125, 250, 500, and 1000 times. Cells were treated with or without the diluted apple juice extract for 24 h and cell viability was assessed by MTT assay. n = 3, * p < 0.05, ** p < 0.01, and *** p < 0.001.
See this image and copyright information in PMC

References

    1. Liaudanskas M., Viškelis P., Jakštas V., Raudonis R., Kviklys D., Milašius A., Janulis V. Application of an Optimized HPLC Method for the Detection of Various Phenolic Compounds in Apples from Lithuanian Cultivars. J. Chem. 2014;2014 doi: 10.1155/2014/542121. - DOI
    1. Kelly W., Wu X., Liu R.H. Antioxidant activity of apple peels. J. Agric. Food Chem. 2003;51:609–614. - PubMed
    1. Wojdyo A., Oszmiański J., Laskowski P. Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties. J. Agric. Food Chem. 2008;56:6520–6530. doi: 10.1021/jf800510j. - DOI - PubMed
    1. Fevrier H., Le Quere J., Le Bail G., Guyot S. Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices. LWT-Food Sci. Technol. 2017;85:353–362. doi: 10.1016/j.lwt.2016.11.006. - DOI
    1. Eberhardt M.V., Lee C.Y., Liu R.H. Antioxidant activity of fresh apples. NATURE. 2000;405:903–904. doi: 10.1038/35016151. - DOI - PubMed

LinkOut - more resources