Improving bioactivities of polyphenol extracts from Psidium guajava L. leaves through co-fermentation of Monascus anka GIM 3.592 and Saccharomyces cerevisiae GIM 2.139

Industrial Crops and Products

Volumn 94, Issue , 2016, Pages 206-215

  Wang, Lu ^a   Wei, Wenhao ^a   Tian, Xiaofei ^a   Shi, Kan ^a,b   Wu, Zhenqiang ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Jiangmen Nanyue Guava Farmer Cooperatives   (China)

Author keywords

Anti bacterial activity; Anti oxidant activity; Co fermentation; Psidium guajava L.; Glucosidase inhibitory potency

Indexed keywords

ACETONE; BACTERIA; BIOACTIVITY; ELECTROSPRAY IONIZATION; EXTRACTION; FERMENTATION; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONIZATION OF LIQUIDS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHANOL; MICROORGANISMS; PHENOLS; SOLUTIONS; YEAST;

ANTI-BACTERIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; COFERMENTATION; GLUCOSIDASE; PSIDIUM GUAJAVA L;

PLANTS (BOTANY);

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; AQUEOUS SOLUTION; BACTERIUM; BIOACTIVITY; CELLS AND CELL COMPONENTS; EVERGREEN TREE; EXPERIMENTAL STUDY; FERMENTATION; HERB; INHIBITION; PHENOLIC COMPOUND; PLANT EXTRACT; YEAST;

BACTERIA (MICROORGANISMS); MONASCUS PURPUREUS; PSIDIUM; PSIDIUM GUAJAVA; SACCHAROMYCES CEREVISIAE;

EID: 84989900992     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2016.08.043     Document Type: Article

References (48)

1. Alonso, Á.M., Domínguez, C., Guillén, D.A., Barroso, C.G., Determination of antioxidant power of red and white wines by a new electrochemical method and its correlation with polyphenolic content. J. Agric. Food Chem. 50 (2002), 3112–3115.
2. Alonso, Á.M., Guillén, D.A., Barroso, C.G., Puertas, B., García, A., Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. J. Agric. Food Chem. 50 (2002), 5832–5836.
3. Bhanja, T., Kumari, A., Banerjee, R., Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresour. Technol. 100:11 (2009), 2861–2866.
4. Chan, E., Lim, Y., Omar, M., Antioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular Malaysia. Food Chem. 104 (2007), 1586–1593.
5. Chandrika, M., Pathirana, L., Shahidi, F., Importance of insoluble-bound phenolics to antioxidant properties of wheat. J. Agric. Food Chem. 54:4 (2006), 1256–1264.
6. Dakappa, S., Adhikari, R., Timilsina, S.S., Sajjekhan, S., A review on the medicinal plant Psidium guajava Linn. (Myrtaceae). J. Drug. Deliv. Ther., 3(2), 2013.
7. Daroit, D.J., Silveira, S.T., Hertz, P.F., Brandelli, A., Production of extracellular β-glucosidase by Monascus purpureus on different growth substrates. Process Biochem. 42 (2007), 904–908.
8. Deng, Y.Z., Lin-Shiau, S.Y., Shyur, L.F., Lin, J.K., Pu-erh tea polysaccharides decrease blood sugar by inhibition of α-glucosidase activity in vitro and in mice. Food Funct., 6, 2015, 1539.
9. Dong, H.Q., Li, M., Zhu, F., Liu, F.L., Huang, J.B., Inhibitory potential of trilobatin from Lithocarpus polystachyus Rehd against α-glucosidase and α-amylase linked to type 2 diabetes. Food Chem. 130 (2012), 261–266.
10. Dueñas, M., Surco-Laos, F., González-Manzano, S., González-Paramás, A.M., Gómez-Orte, E., Cabello, J., Santos-Buelga, C., Deglycosylation is a key step in biotransformation and lifespan effects of quercetin-3-O-glucoside in Caenorhabditis elegans. Pharmacol. Res. 76 (2013), 41–48.
11. Gutiérrez, R.M.P., Mitchell, S., Solis, R.V., Psidium guajava: a review of its traditional uses, phytochemistry and pharmacology. J. Ethnopharmacol. 117:1 (2008), 1–27.
12. Hammi, K.M., Jdey, A., Abdelly, C., Majdoub, H., Ksouri, R., Optimization of ultrasound-assisted extraction of antioxidant compounds from Tunisian Zizyphus lotus fruits using response surface methodology. Food Chem. 184 (2015), 80–89.
13. Handa, C.L., Couto, U.R., Vicensoti, A.H., Georgetti, S.R., Ida, E.I., Optimization of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones. Food Chem. 152 (2014), 56–65.
14. Hole, A.S., Rud, I., Grimmer, S., Sigl, S., Narvhus, J., Sahlstrøm, S., Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii and Lactobacillus reuteri. J. Agric. Food Chem. 60 (2012), 6369–6375.
15. Huang, Y., Xiao, X., Cong, L., Wu, M., Huang, Y., Yao, Y., A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation. LWT-Food Sci. Technol. 71 (2016), 260–267.
16. Kim, D., Jeong, S.W., Lee, C.Y., Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 81 (2003), 321–326.
17. Kim, K.H., Tsao, R., Yang, R., Cui, S.W., Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chem. 95:3 (2006), 466–473.
18. Kim, J., Choi, J.N., Kang, D., Son, G.H., Kim, Y.S., Choi, H.K., Kwon, D.Y., Lee, C.H., Correlation between antioxidative activities and metabolite changes during Cheonggukjang fermentation. Biosci. Biotechnol. Biochem., 2011, 732–739.
19. Kloucek, P., Polesny, Z., Svobodova, B., Vlkova, E., Kokoska, L., Antibacterial screening of some Peruvian medicinal plants used in Callería District. J. Ethnopharmacol. 99 (2005), 309–312.
20. Kroon, P.A., Garcia-Conesa, M.T., Hazlewood, G.P., Williamson, G., Release of ferulic acid dehydrodimers from plant cell walls by feruloyl esterases. J. Sci. Food Agric. 79 (1999), 428–434.
21. Lee, Y., Yang, J., Mau, J., Antioxidant properties of water extracts from Monascus fermented soybeans. Food Chem. 106 (2008), 1128–1137.
22. Li, M., Xu, Z., Quercetin in a lotus leaves extract may be responsible for antibacterial activity. Arch. Pharm Res. 31:5 (2008), 640–644.
23. Li, Y.Q., Zhou, F.C., Gao, F., Bian, J.S., Shan, F., Comparative evaluation of quercetin, isoquercetin and rutin as inhibitors of α-glucosidase. J. Agric. Food Chem. 57 (2009), 11463–11468.
24. Manach, C., Morand, C., Demigné, C., Texier, O., Régérat, F., Rémésy, C., Bioavailability of rutin and quercetin in rats. FEBS Lett. 409:1 (1997), 12–16.
25. Mathew, S., Abraham, T.E., Ferulic acid: an antioxidant found naturally in plant cell walls and feruloyl esterases involved in its release and their applications. Crit. Rev. Biotechnol. 24 (2004), 59–83.
26. McCue, P.P., Shetty, K., Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures. Process Biochem. 40 (2005), 1791–1797.
27. McCue, P.P., Horii, A., Shetty, K., Solid-state bioconversion of phenolic antioxidants from defatted soybean powders by Rhizopus oligosporus: role of carbohydrate-cleaving enzymes. J. Food Biochem. 27 (2003), 501–514.
28. Minussi, R.C., Rossi, M., Bologna, L., Cordi, L., Rotilio, D., Pastore, G.M., Durán, N., Phenolic compounds and total antioxidant potential of commercial wines. Food Chem. 82 (2003), 409–416.
29. Moore, J., Cheng, Z., Hao, J., Guo, G., Liu, J.G., Lin, C., Yu, L., Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. J. Agric. Food Chem. 55 (2007), 10173–10182.
30. Morales, P., Barros, L., Dias, M.I., Santos-Buelga, C., Ferreira, I.C., Asquieri, E.R., Berrios, J.D.J., Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart:) pomaces as valuable sources of functional ingredients. Food Chem. 208 (2016), 220–227.
31. Nwinyi, O.C., Chinedu, S.N., Ajani, O.O., Evaluation of antibacterial activity of Pisidium guajava and Gongronema latifolium. J. Med. Plants Res. 2:8 (2008), 189–192.
32. Oboh, G., Akinyemi, A.J., Ademiluyi, A.O., Inhibition of α-amylase and α-glucosidase activities by ethanolic extract of Telfairia occidentalis (fluted pumpkin) leaf. Asian Pac. Trop. Biomed. 2:9 (2012), 733–738.
33. Pereira, J.A., Oliveira, I., Sousa, A., Valentão, P., Andrade, P.B., Ferreira, I.C., Estevinho, L., Walnut (Juglans regia L.) leaves phenolic compounds, antibacterial activity and antioxidant potential of different cultivars. Food Chem. Toxicol. 45 (2007), 2287–2295.
34. Ranilla, L.G., Kwon, Y., Apostolidis, E., Shetty, K., Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresour. Technol. 101 (2010), 4676–4689.
35. Rattanachaikunsopon, P., Phumkhachorn, P., Contents and antibacterial activity of flavonoids extracted from leaves of Psidium guajava. J. Med. Plants Res. 4:5 (2010), 393–396.
36. Sasipriya, G., Siddhuraju, P., Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds. Food Chem. Toxicol. 50 (2012), 2864–2872.
37. Shao, M., Fan, C.L., Wan, Y.G., Zhang, X.Q., Ye, W.C., Advances on chemical constituents and pharmacological effects of Psidium guajava. Nat. Prod. Res. Dev. 21:3 (2009), 525–528.
38. Somnuk, K., Smithmaitrie, P., Prateepchaikul, G., Optimization of continuous acid-catalyzed esterification for free fatty acids reduction in mixed crude palm oil using static mixer coupled with high-intensity ultrasonic irradiation. Energy Convers. Manage. 68 (2013), 193–199.
39. Sroka, Z., Cisowski, W., Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem. Toxicol. 41 (2003), 753–758.
40. Topakas, E., Kalogeris, E., Kekos, D., Macris, B.J., Christakopoulos, P., Production of phenolics from corn cobs by coupling enzymatic treatment and solid state fermentation. Eng. Life Sci. 4 (2004), 283–286.
41. Vadivel, V., Biesalski, H.K., Contribution of phenolic compounds to the antioxidant potential and type II diabetes related enzyme inhibition properties of Pongamia pinnata L. Pierre seeds. Process. Biochem. 46 (2011), 1973–1980.
42. Vattem, D.A., Shetty, K., Ellagic acid production and phenolic antioxidant activity in cranberry pomace (Vaccinium macrocarpon) mediated by Lentinus edodes using a solid-state system. Process. Biochem. 39 (2003), 367–379.
43. Vattem, D.A., Lin, Y.T., Labbe, R.G., Shetty, K., Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens. Innov. Food. Sci. Emerg. 5 (2004), 81–91.
44. Wiczkowski, W., Romaszko, J., Bucinski, A., Szawara-Nowak, D., Honke, J., Zielinski, H., Piskula, M.K., Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides. J. Nutr. 138:5 (2008), 885–888.
45. Xu, C., Yang, B., Zhu, W., Li, X., Tian, J., Zhang, L., Characterisation of polyphenol constituents of Linderae aggregate leaves using HPLC fingerprint analysis and their antioxidant activities. Food Chem. 186 (2015), 83–89.
46. You, Q., Chen, F., Wang, X., Jiang, Y., Lin, S., Anti-diabetic activities of phenolic compounds in muscadine against alpha-glucosidase and pancreatic lipase. LWT-Food Sci. Technol. 46 (2012), 164–168.
47. Zheng, Z., Shetty, K., Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinus edodes β-glucosidase. J. Agric. Food Chem. 48 (2000), 895–900.
48. Zhu, X., Zhang, H., Lo, R., Phenolic compounds from the leaf extract of artichoke (Cynara scolymus L.) and their antimicrobial activities. J. Agric. Food Chem 52 (2004), 7272–7278.