Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities

Journal of Functional Foods

Volumn 32, Issue , 2017, Pages 149-159

  Wang, Lu ^a   Bei, Qi ^a,b   Wu, Yanan ^a   Liao, Wenzhen ^a   Wu, Zhenqiang ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b Jiangmen Nanyue Guava Farmer Cooperatives ^*  (China)

Author keywords

Antioxidant activity; Bioactive compounds; DNA damage protection; Psidium guajava L.; Solid state fermentation

Indexed keywords

EID: 85014064347     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2017.02.029     Document Type: Article

References (61)

1. Abbas, S.R., Sabir, S.M., Ahmad, S.D., Boligon, A.A., Athayde, M.L., Phenolic profile, antioxidant potential and DNA damage protecting activity of sugarcane (Saccharum officinarum). Food chemistry 147 (2014), 10–16.
2. Albishi, T., John, J.A., Al-Khalifa, A.S., Shahidi, F., Phenolic content and antioxidant activities of selected potato varieties and their processing by-products. Journal of Functional Foods 5:2 (2013), 590–600.
3. Albishi, T., John, J.A., Al-Khalifa, A.S., Shahidi, F., Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties. Journal of Functional Foods 5:2 (2013), 930–939.
4. Ayoub, M., de Camargo, A.C., Shahidi, F., Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals. Food Chemistry 197 (2016), 221–232.
5. Bergonzi, M.C., Righeschi, C., Isacchi, B., Bilia, A.R., Identification and quantification of constituents of Gardenia jasminoides Ellis (Zhizi) by HPLC-DAD-ESI-MS. Food Chemistry 134:2 (2012), 1199–1204.
6. Bhanja, T., Kumari, A., Banerjee, R., Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresource Technology 100:11 (2009), 2861–2866.
7. Chandrasekara, A., Shahidi, F., Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains. Journal of Functional Foods 3:3 (2011), 159–170.
8. Chang, C.H., Hsieh, C.L., Wang, H.E., Peng, C.C., Chyau, C.C., Peng, R.Y., Unique bioactive polyphenolic profile of guava (Psidium guajava) budding leaf tea is related to plant biochemistry of budding leaves in early dawn. Journal of the Science of Food and Agriculture 93:4 (2013), 944–954.
9. Chu, Y.F., Sun, J.I.E., Wu, X., Liu, R.H., Antioxidant and antiproliferative activities of common vegetables. Journal of Agricultural and Food Chemistry 50:23 (2002), 6910–6916.
10. Dakappa, S.S., Adhikari, R., Timilsina, S.S., Sajjekhan, S., A review on the medicinal plant Psidium guajava Linn. (Myrtaceae). Journal of Drug Delivery and Therapeutics 3:2 (2013), 162–168.
11. Daroit, D.J., Silveira, S.T., Hertz, P.F., Brandelli, A., Production of extracellular β-glucosidase by Monascus purpureus on different growth substrates. Process Biochemistry 42:5 (2007), 904–908.
12. de Camargo, A.C., Regitano-d'Arce, M.A.B., Biasoto, A.C.T., Shahidi, F., Low molecular weight phenolics of grape juice and winemaking byproducts: Antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage. Journal of Agricultural and Food Chemistry 62:50 (2014), 12159–12171.
13. Dueñas, M., Fernández, D., Hernández, T., Estrella, I., Muñoz, R., Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917. Journal of the Science of Food and Agriculture 85:2 (2005), 297–304.
14. Dvořáková, M., Guido, L.F., Dostálek, P., Skulilová, Z., Moreira, M.M., Barros, A.A., Antioxidant properties of free, soluble ester and insoluble-bound phenolic compounds in different barley varieties and corresponding malts. Journal of the Institute of Brewing 114:1 (2008), 27–33.
15. Gouveia, S.C., Castilho, P.C., Phenolic composition and antioxidant capacity of cultivated artichoke, Madeira cardoon and artichoke-based dietary supplements. Food Research International 48:2 (2012), 712–724.
16. Handa, C.L., Couto, U.R., Vicensoti, A.H., Georgetti, S.R., Ida, E.I., Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones. Food Chemistry 152 (2014), 56–65.
17. 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 Science and Technology 71 (2016), 260–267.
18. John, J.A., Shahidi, F., Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa). Journal of Functional Foods 2:3 (2010), 196–209.
19. Juan, M.Y., Chou, C.C., Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiology 27:5 (2010), 586–591.
20. Kim, J.K., Kim, M., Cho, S.G., Kim, M.K., Kim, S.W., Lim, Y.H., Biotransformation of mulberroside A from Morus alba results in enhancement of tyrosinase inhibition. Journal of Industrial Microbiology & Biotechnology 37:6 (2010), 631–637.
21. 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 Chemistry 95:3 (2006), 466–473.
22. Kitts, D.D., Yuan, Y.V., Wijewickreme, A.N., Thompson, L.U., Antioxidant activity of the flaxseed lignan secoisolariciresinol diglycoside and its mammalian lignan metabolites enterodiol and enterolactone. Molecular and Cellular Biochemistry 202:1–2 (1999), 91–100.
23. Kroon, P.A., Garcia-Conesa, M.T., Fillingham, I.J., Hazlewood, G.P., Williamson, G., Release of ferulic acid dehydrodimers from plant cell walls by feruloyl esterases. Journal of the Science of Food and Agriculture 79:3 (1999), 428–434.
24. Kumar, V., Sharma, M., Lemos, M., Shriram, V., Efficacy of Helicteres isora L. against free radicals, lipid peroxidation, protein oxidation and DNA damage. Journal of Pharmacy Research 6:6 (2013), 620–625.
25. Lee, Y.L., Yang, J.H., Mau, J.L., Antioxidant properties of water extracts from Monascus fermented soybeans. Food Chemistry 106:3 (2008), 1128–1137.
26. Liao, W., Chen, L., Ma, X., Jiao, R., Li, X., Wang, Y., Protective effects of kaempferol against reactive oxygen species-induced hemolysis and its antiproliferative activity on human cancer cells. European Journal of Medicinal Chemistry 114 (2016), 24–32.
27. Liyana-Pathirana, C.M., Shahidi, F., Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry 54:4 (2006), 1256–1264.
28. Lu, W.J., Wang, H.T., Nie, Y.F., Wang, Z.C., Huang, D.Y., Qiu, X.Y., Chen, J.C., Effect of inoculating flower stalks and vegetable waste with ligno-cellulolytic microorganisms on the composting process. Journal of Environmental Science and Health, Part B 39:5–6 (2004), 871–887.
29. Marazza, J.A., Garro, M.S., de Giori, G.S., Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation. Food Microbiology 26:3 (2009), 333–339.
30. Marazza, J.A., Nazareno, M.A., de Giori, G.S., Garro, M.S., Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. Journal of Functional Foods 4:3 (2012), 594–601.
31. Marotti, I., Bonetti, A., Biavati, B., Catizone, P., Dinelli, G., Biotransformation of common bean (Phaseolus vulgaris L.) flavonoid glycosides by bifidobacterium species from human intestinal origin. Journal of agricultural and food chemistry 55:10 (2007), 3913–3919.
32. 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. Critical Reviews in Biotechnology 24:2–3 (2004), 59–83.
33. 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. Journal of Food Biochemistry 27 (2003), 501–514.
34. 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 Chemistry 82:3 (2003), 409–416.
35. Muthumani, T., Kumar, R.S., Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chemistry 101:1 (2007), 98–102.
36. Naczk, M., Shahidi, F., The effect of methanol-ammonia-water treatment on the content of phenolic acids of canola. Food Chemistry 31:2 (1989), 159–164.
37. Oboh, G., Ademiluyi, A.O., Akinyemi, A.J., Henle, T., Saliu, J.A., Schwarzenbolz, U., Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro. Journal of Functional Foods 4:2 (2012), 450–458.
38. Ramos, F.A., Takaishi, Y., Shirotori, M., Kawaguchi, Y., Tsuchiya, K., Shibata, H., Takeuchi, M., Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion (Allium cepa) skin. Journal of Agricultural and Food Chemistry 54:10 (2006), 3551–3557.
39. Ranilla, L.G., Kwon, Y.I., 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. Bioresource Technology 101:12 (2010), 4676–4689.
40. Ren, J., Zheng, Y., Lin, Z., Han, X., Liao, W., Macroporous resin purification and characterization of flavonoids from Platycladus Orientalis (L.) Franco and their effects on macrophage inflammatory response. Food & Function 11 (2016), 1–11.
41. Sanchez-Gonzalez, M., Blanco-Gamez, A., Escalante, A., Valladares, A.G., Olvera, C., Parra, R., Isolation and characterization of new facultative alkaliphilic Bacillus flexus strains from maize processing waste water (nejayote). Letters in Applied Microbiology 52:4 (2011), 413–419.
42. Sanjukta, S., Rai, A.K., Muhammed, A., Jeyaram, K., Talukdar, N.C., Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation. Journal of Functional Foods 14 (2015), 650–658.
43. Sasipriya, G., Siddhuraju, P., Effect of different processing methods on antioxidant activity of underutilized legumes, Entada scandens seed kernel and Canavalia gladiata seeds. Food and Chemical Toxicology 50:8 (2012), 2864–2872.
44. Shao, M., Fan, C.L., Wang, Y., Zhang, X.Q., Ye, W.C., Advances on chemical constituents and pharmacological effects of Psidium guajava. Natural Product Research & Development 21:3 (2009), 525–528.
45. Singh, H.B., Singh, B.N., Singh, S.P., Nautiyal, C.S., Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix. Bioresource Technology 101:16 (2010), 6444–6453.
46. 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 Biochemistry 46:10 (2011), 1973–1980.
47. 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. Innovative Food Science & Emerging Technologies 5:1 (2004), 81–91.
48. 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 Biochemistry 39:3 (2003), 367–379.
49. Wang, L., Tian, X., Wei, W., Chen, G., Wu, Z., Fingerprint analysis and quality consistency evaluation of flavonoid compounds for fermented Guava leaf by combining high-performance liquid chromatography time-of-flight electrospray ionization mass spectrometry and chemometric methods. Journal of Separation Science 39:20 (2016), 3906–3916.
50. Wang, L., Wei, W., Tian, X., Shi, K., Wu, Z., 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 94 (2016), 206–215.
51. Xiao, Y., Wang, L., Rui, X., Li, W., Chen, X., Jiang, M., Dong, M., Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6. Journal of Functional Foods 12 (2015), 33–44.
52. Xiao, Y., Xing, G., Rui, X., Li, W., Chen, X., Jiang, M., Dong, M., Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. Journal of Functional Foods 10 (2014), 210–222.
53. 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 Chemistry 186 (2015), 83–89.
54. Yang, J.H., Mau, J.L., Ko, P.T., Huang, L.C., Antioxidant properties of fermented soybean broth. Food Chemistry 71:2 (2000), 249–254.
55. Yokoyama, S.I., Niwa, T., Osawa, T., Suzuki, T., Characterization of an O-desmethylangolensin-producing bacterium isolated from human feces. Archives of Microbiology 192:1 (2010), 15–22.
56. Zhang, L., Yang, X., Zhang, Y., Wang, L., Zhang, R., In vitro antioxidant properties of different parts of pomegranate flowers. Food and Bioproducts Processing 89:3 (2011), 234–240.
57. Zhang, M.W., Zhang, R.F., Zhang, F.X., Liu, R.H., Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. Journal of Agricultural and Food Chemistry 58:13 (2010), 7580–7587.
58. Zheng, Z., Shetty, K., Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinus edodes β-glucosidase. Journal of Agricultural and Food Chemistry 48:3 (2000), 895–900.
59. Zhu, X., Zhang, H., Lo, R., Phenolic compounds from the leaf extract of artichoke (Cynara scolymus L.) and their antimicrobial activities. Journal of Agricultural and Food Chemistry 52:24 (2004), 7272–7278.
60. Zinnai, A., Venturi, F., Sanmartin, C., Quartacci, M.F., Andrich, G., Chemical and Laccase catalysed oxidation of gallic acid: Determination of kinetic parameters. Research Journal of Biotechnology 8:7 (2013), 62–65.
61. Zuo, Y., Wang, C., Zhan, J., Separation, characterization, and quantitation of benzoic and phenolic antioxidants in American cranberry fruit by GC-MS. Journal of Agricultural and Food Chemistry 50:13 (2002), 3789–3794.