Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

Abstract

This study determined the effects of blueberry fermentation by Lactobacillus plantarum on antioxidant and anticancer activities. The fermented blueberries extracted with 80% ethanol (FBE) showed increased superoxide dismutase‐like activity, increased scavenging of DPPH and alkyl radicals, and increased antiproliferative activity against human cervical carcinoma HeLa cells by inducing apoptosis. Seven representative phenolic compounds (malvidin 3‐O‐glucopyranoside, gallic acid, protocatechuic acid, catechol, chlorogenic acid, syringic acid, and epigallocatechin) in FBE were measured by high‐performance liquid chromatography at different fermentation times. The content of each phenolic compound in the FBE was dependent on the fermentation period. Protocatechuic acid and catechol levels increased significantly with fermentation time. Of these three major compounds (protocatechuic acid, catechol, and chlorogenic acid), catechol showed the most significant anticancer activity when HeLa cells were treated with each of these three compounds alone or mixed in various ratios. Pearson's product‐moment correlation analysis revealed that the increases in antioxidant and anticancer activities following blueberry fermentation were positively correlated with the phenolic acids present in FBE. Practical Application Blueberries fermented with a tannase‐producing lactic acid bacteria (LAB), Lactobacillus plantarum showed higher antioxidant activities and antiproliferative activities against human cervical carcinoma HeLa cells than did raw blueberries. L. plantarum fermentation biotransformed blueberry polyphenols into active phenol metabolites with strong antioxidant and antiproliferative activities. Our results suggest that fermented blueberries are rich in phenolic acids, which are a promising source of natural antioxidants and anticancer drugs and can be used as additives in food, pharmaceuticals, and cosmetic preparations.

Extracts of Elaeagnus multiflora Thunb. fruit fermented by lactic acid bacteria inhibit SW480 human colon adenocarcinoma via induction of cell cycle arrest and suppression of metastatic potential

“…CS fermented by mixed cultures of L. plantarum and L. casei (LPLC) demonstrated the highest efficiency in inhibiting the proliferation as well as the long-term survival of SW480 cells by preventing formation of cell colonies at potent concentration of at least 50 µg/mL. This result is comparable with a parallel study wherein blueberry extracts fermented by L. plantarum (FBE) exerted antiproliferative activity against selected cancer cells as a result of synergistic action of the main phenolic compounds identified in the FBE (Ryu et al, 2019). Furthermore, similar results on the effect of berry extracts on long-term cancer cell survival were found with the study of Mao et al (2011), wherein Lycium barbarum berry extracts prevented clonogenic formation and long-term proliferation in human colon cancer cells.…”

“…During this process, liberation as well as the production of new bioactive compounds with increased biological activities occurs (Septembre-Malaterre, Remize, & Poucheret, 2018). For instance, fermentation with Lactobacillus plantarum led to the biotransformation of compounds that enhanced the antioxidant and antiproliferative properties of blueberries (Ryu, Kang, & Cho, 2019). Meanwhile, mixed fermentation with L. rhamnosus and L. plantarum significantly improved the anticholesterol and antifatigue effect of blueberry pomace (Yan et al, 2019).…”

Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

“…e increase in phenolic compounds was thought to be due to their depolymerization into more bioavailable simple compounds [54]. A release of phenolic acids was also reported in the study of Ryu et al [55]. ey showed that phytochemical contents increased as fermentation progressed.…”

“…plantarum, a conversion of caffeic and p-coumaric acids and an accumulation of reduced derivatives (dihydrocaffeic acid and phloretic acid) were observed [38]. In another study, an increase in the amount of catechol, protocatechuic, chlorogenic, gallic, and syringic acids was noted in the fermented juice [55]. However, lactic acid fermentation does not increase all phenolic compounds.…”

Antioxidant and antithrombotic properties of Dendropanax morbifera Léveille (Araliaceae) and its ferments produced by fermentation processing

“…And it has been suggested that those enhanced antioxidant activities are eventuated as flavonoid and phenols release increased by microbial enzymes structural changes in phytochemicals, respectively during the process of fermentation (Hur et al, ). Along with enhanced antioxidant activities, fermented ingredients or sources appeared to improve serum lipid profiles, antioxidant, antiproliferative, and antithrombotic activities (Lee et al, ; Ryu, Kang, & Cho, ). Improved serum lipid levels and antiplatelet aggregation activities were observed from animal models fed with Sargassum thunbergii fermented with the help of Lactobacillus sp.…”