antioxidant activities of fruits and tea

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Use of lactic acid bacteria to increase antioxidant activities of fruits and tea beverages Amandine FESSARD, Ashish KAPOOR, Theeshan BAHORUN, Emmanuel

1 Use of lactic acid bacteria to increase antioxidant activities of fruits and tea beverages Amandine FESSARD, Ashish KAPOOR, Theeshan BAHORUN, Emmanuel BOURDON, Fabienne REMIZE Les 5èmes rencontres de l agroalimentaire en Océan Indien QualiREG novembre décembre 2016 IUT de Saint-Pierre, REUNION

2 CONTENTS 1. Introduction 2. Materials and methods 3. Results and discussion 4. Conclusion 5. Perspectives 2

3 Food, protection against oxydative stress-related diseases 1. Introduction Environmental factors - Pollution - Radiation - Cigarette smoke - Herbicides ANTIOXIDANTS Fruits and vegetables (vitamins, carotenoid, polyphenols ) Beverages (Fruit juice, tea, coffee, wine ) Reactive species (oxygen/nitrogen) PROOXYDANTS Dammages (proteins, DNA, lipids) OXYDATIVE STRESS Cancer Cardiovascular diseases Neurodegenerative diseases 3

Food antioxidants Carotenoids Vitamins Polyphenols 1.

Zeaxanthine - Betacriptoxanthin - Vitamin C - Vitamin E - Flavonoids -

High-molecular mass polymers - Texturizers, viscosifiers E - Antimicrobial

4 Food antioxidants Carotenoids Vitamins Polyphenols 1. Introduction Exo-polysaccharides - Beta-carotene - Lycopene - Lutein - Zeaxanthine - Betacriptoxanthin - Vitamin C - Vitamin E - Flavonoids - Phenolics acids - Lignan - Stillbene - Procuced by lactic acid bacteria - High-molecular mass polymers - Texturizers, viscosifiers E - Antimicrobial action - Lowering of serum cholesterol & lipids - Anticancer - Antidiabetic - Antioxidative effect 4

5 Food processes 1. Introduction Most fruits and vegetables are eaten after they have been transformed/processed Physical and chemical changes could affect their antioxidant content Most of the compounds are relatively unstable Transformation process can induce: - Decrease of vitamins and polyphenol content (pasteurization, blanching, cooking, sterilization ) - Modification of nutritional properties (preservatives and neoformed compounds) - Improve antioxidant properties (Lactic acid fermentation) 5

6 Lactic acid fermentation of fruits 1. Introduction Lactic acid bacteria Fruits carbohydrates Lactic acid fermentation Homo-fermentative Hetero-fermentative Lactic acid Lactic acid + CO 2 + Ethanol Food preservation (safety, shelf-life) Modification of sensorial properties (aromatic compounds) Removal of anti-nutritional factors (cyanogenic glucosides in cassava roots) Mineral and vitamin preservation Improvement of food digestibility Improvement of antioxidant properties (white cabbage, tomato, cherry, carrot and green beans smoothies) 6

daily Rich in antioxidant : flavonoid, particularly tea catechins Lactic acid fermentation of tea Tea flavonoids : low

7 Lactic acid fermentation of tea 1. Introduction Tea beverage One of the most popular beverage worldwide, consumed by over 2/3 of the world s population daily Rich in antioxidant : flavonoid, particularly tea catechins Lactic acid fermentation of tea Tea flavonoids : low bioavailibility Bioconversion of polyphenols possible by lactic acid bacteria Increase of polyphenol bioavailibility and bioactivity Kombucha, a fermented tea beverage Fermentation of green or black tea with sugar 7

8 Autochthonous starters for lactic acid fermentation 1. Introduction Autochthonous LAB starters: controlled and safe fermentation Technological Sensorial Nutritionnal Growth rate Acidification rate Tolerance to salt Tolerance to low ph and low temperature Synthesis of antimicrobial compounds Tolerance to bile salts Hetero-fermentative metabolism Synthesis of aromatic compounds Sensory properties Synthesis of exopolysaccharides No synthesis of biogenic amines Increase of antioxidant properties Depolymerization of phenolic compounds 8

9 Our objectives 1. Introduction 1. Characterize the lactic acid bacterial flora present on fruits and vegetables grown in Reunion Island 2. Design new fermented food products from fruits and tea in order to keep/improve nutritional and antioxidant properties Isolation Characterization Starter selection Production New Fermented foos 9

10 Selection of LAB starters 2. Materials & Methods Isolation of 82 LAB from papaya, tomato and sliced cabbage Genetic, phenotypic and technological characterization Selection of 29 LAB Weissella spp Fructobacillus spp Leuconostoc spp Lactobacillus spp 10

11 Growth (log OD 48 /OD 0 ) Growth in fruit juice Ability of LAB to grow in apple juice 0,450 0,400 0,350 0,300 0,250 0,200 0,150 0,100 0,050 0,000 Leuconostoc spp Weissella spp Lactobacillus spp Fructobacillus spp (77) 11

Materials & Methods Pineapple juice Papaya

12 Food substrates for lactic acid fermentation 2. Materials & Methods Pineapple juice Papaya Mango Green tea Black tea Para-coumaric acid Caffeic acid Ferulic acid Sinapic acid Hydroxycinnamates Quercétine Ferulic acid Caffeic acid Para-coumaric acid Protocatechuic acid Chlorogenic acid Rutin Lycopene Β-crytoxanthin Gallic acid Vanillic acid Protocatechuic acid Not fermented Catechins Fermented tea Catechins oxidized 12

13 Lactic acid fermentation of food substrates 2. Materials & Methods Pasteurized Pineapple juice (8 LAB isolates + 2 reference strains) Black tea (21 LAB isolates + 3 reference strains) Green tea (17 LAB isolates + 3 reference strains) Mango (21 LAB isolates + 3 reference strains) Papaya (21 LAB isolates + 3 reference strains) Infusion for 5 min (1 tea bag per 250 ml) + sucrose Skin and seeds removal Pasteurization at 80 C for 5 min Inoculation DO i = 0.05 UDO/mL Inoculation at 1/10 Fermentation for 48 h at 30 C Total Polyphenol content (Folin-Ciocalteu assay) DPPH radical scavenging activity 13

14 Total polyphenol content (mg GAE/L) FREE RADICAL SCAVENGING ACTIVITY Lactic acid fermentation of food substrates 3. Results & Discussion Lactic acid fermentation of pineapple *** *** *** *** *** (% DPPH REDUCED) Results of 3 independent experiments analyzed in triplicate, *** p < 0.001, compared with Control (CTRL) 14

15 Free Total radical polyphenol scavenging content activity (mg (% DPPH GAE/100g) reduced) Lactic acid fermentation of food substrates 3. Results & Discussion Lactic acid fermentation of papaya *** Results of 2 independent experiments analyzed in triplicate, *** p < 0.001, compared with Control (CTRL) 15

16 Free Total radical polyphenol scavenging content activity (% of (% DPPH control) reduced) Lactic acid fermentation of food substrates 3. Results & Discussion Lactic acid fermentation of green tea * * Results of 2 independent experiments analyzed in triplicate, * p < 0.05, compared with Control (CTRL) 16

17 4. Conclusion Criteria of selection for starters 82 LAB isolates (Papaya, tomato, sliced cabbage) 21 LAB isolates Lactic acid fermentation Pineapple juice Papaya Green tea Black tea Mango 5/8 12a, 21, 64: Weissella cibaria 56, DSM20193: Leuc. pseudomesenteroides 1/21 64: W. cibaria 2/21 1,5: Leuc. mesenteroides 0/21 0/21 17

18 5. Perspectives Majority of starters used in food insdustries are Lactobacillus species Weissella and Leuconotoc spp are rarely investigated Frequently isolated from fruits and vegetables Fast growth High acidifiying activity Produce EPS polymers Tolerent to a multitude of stresses Antioxidant activities Weissella and Leuconostoc spp as starters for fruit and tea fermentation? 18

19 Acknowledgements 19

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