Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains

Antognoni, Fabiana; Mandrioli, Roberto; Potente, Giulia; Saa, Danielle Laure Taneyo; Gianotti, Andrea

doi:10.1016/j.foodchem.2019.04.061

Cited by 79 publications

(47 citation statements)

References 45 publications

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“…Phenolic acids however remained constant and decreased for TP1F and TP2F for the reduction/conservation of most of the molecules with the exception of gallic and cinnamic acids, which increased. Similar behaviors were already described during sourdough LAB fermentation when a global A-PP reduction occurred, while fiber-ferulic acid bound hydrolysis improved the recovery of that phenolic acid [36].…”

Section: Tp Polyphenol Composition and Antioxidant Activitysupporting

confidence: 80%

“…Fermentation has been reported to be able to increase TPC and A-PP for the release from fiber of polyphenol fractions, although the results were not well in agreement based on the biomass, polyphenols typology, and fermentation method adopted [35,36].…”

Section: Tp Polyphenol Composition and Antioxidant Activitymentioning

confidence: 92%

“…The explanation is that, although TPC was usually associated with the presence of polyphenols, the Folin-Ciocalteu reagent was not specific for that class of molecules but rather for benzene derived substituents typical not only of polyphenols, but of other several molecules, such as amino acids, sugars, acids, etc. [36,39]. The extraction conditions and solvents chosen in addition affected the capability to extract some of the molecules.…”

Section: Tp Polyphenol Composition and Antioxidant Activitymentioning

confidence: 99%

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Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

et al. 2020

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Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became predominant after 60 days of treatment. The extracts of TPs and TPs fermented (TPF) were chemically characterized and tested for antioxidant and anti-inflammatory activities. Flavonoids and phenolic acids were classed as aglycone-polyphenols (A-PP), the most bioactive polyphenol fraction. Fermentation led to a reduction of the A-PP amount, but no significant change in composition. Antioxidant power increased, despite the A-PP reduction, for the presence of fermentation metabolites having aromatic-substituent. TP and TPF both have anti-inflammatory properties that were strictly dependent upon the A-PP content. Fermentation preserved the anti-inflammatory activity and the Partial Least Square (PLS) identified as the most active molecules naringenin chalcone, kaempferol, gallic acid, and cinnamic acid, together with the definition of the active dose.

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Section: Tp Polyphenol Composition and Antioxidant Activitysupporting

confidence: 80%

Section: Tp Polyphenol Composition and Antioxidant Activitymentioning

confidence: 92%

Section: Tp Polyphenol Composition and Antioxidant Activitymentioning

confidence: 99%

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Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

et al. 2020

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“…As already observed under storage, lutein esters were more stable compared to free lutein also under dough preparation. Interestingly, bread wheat dough obtained with some lactic acid bacteria presented a significant increase (from 60% to 100%) in the carotenoid content probably due to an increased mobilization of these membrane-associated lipophilic compounds from the cereal matrix [67].…”

Section: Processingmentioning

confidence: 99%

Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing

Trono

2019

Plants

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Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population, and the biofortification of cereal grains with carotenoids may represent a simple way to prevent many human diseases and disorders. Unfortunately, evidence exists that the storage and processing of cereal grains into food products may negatively impact their carotenoid content; so, this loss should be taken into consideration when analysing the potential health benefits of the cereal-based products. Focusing on the recent updates, this review summarizes the chemical composition of the carotenoids in the grains of staple cereals, including wheat, maize, rice and sorghum, the main factors that affect their carotenoid content during storage and processing and the most fruitful strategies used improve the grain carotenoid content and limit the carotenoid post-harvest losses.

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“…The metabolic pathways (shikimate, phenylpropanoid) for their biosynthesis involve many biomolecules like acetyl CoA, malonyl CoA, pyruvate, acetate, and some amino acids (phenylalanine and tyrosine) [16]. Their beneficial properties in human health (anti-diabetic, anti-cancer, anti-inflammatory, anti-microbial, anti-oxidant, as well as neuro-, cardio-, and hepato-protective function) are attributed to their ideal chemical structure, which promotes electron transfer or hydrogen donation from the hydroxyl groups of their aromatic ring and thereby exhibit free radical scavenging activities and metal-chelating potential [60,62,63]. Phenolic components need to be in a soluble form to enter the human blood circulation system and bring about their antioxidant properties.…”

Section: Phenolic Componentsmentioning

confidence: 99%

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Tsafrakidou

Michaelidou

Βiliaderis

2020

Foods

124

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Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

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Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains

Cited by 79 publications

References 45 publications

Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

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