Probiotic fermentation of polyphenols: potential sources of novel functional foods

Abstract

Fermented functional food products are among the major segments of food processing industry. Fermentation imparts several characteristic effects on foods including the enhancement of organoleptic characteristics, increased shelf-life, and production of novel health beneficial compounds. However, in addition to macronutrients present in the food, secondary metabolites such as polyphenols are also emerging as suitable fermentable substrates. Despite the traditional antimicrobial view of polyphenols, accumulating research shows that polyphenols exert differential effects on bacterial communities by suppressing the growth of pathogenic microbes while concomitantly promoting the proliferation and survival of probiotic bacteria. Conversely, probiotic bacteria not only survive among polyphenols but also induce their fermentation which often leads to improved bioavailability of polyphenols, production of novel metabolic intermediates, increased polyphenolic content, and thus enhanced functional capacity of the fermented food. In addition, selective fermentation of combinations of polyphenol-rich foods or fortification with polyphenols can result in novel functional foods. The present narrative review specifically explores the potential of polyphenols as fermentable substrates in functional foods. We discuss the emerging bidirectional relationship between polyphenols and probiotic bacteria with an aim at promoting the development of novel functional foods based on the amalgamation of probiotic bacteria and polyphenols. Graphical abstract

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“… Fermentation method Ingredients Fermentation strain Main feature References Complex strain Apricot Apple Pomegranate Pear Bergamot Lactobacillus and Bifidobacterium Saccharomyces cerevisiae and Lactobacillus Plantarum Lactobacillus plantarum and Lactobacillus acidophilus Lactobacillus plantarum, Lactobacillus Swiss and Lactobacillus casei Three kinds of Lactobacillus plantarum The mixed strain fermentation samples showed higher numbers of viable bacteria after fermentation Fermentation process introduced new volatile components that greatly enhanced the taste of the apple juice. The soluble solids in the apple juice decreased to 4.63 %, while the titratable acidity increased to 0.92 mg/mL The mixed fermentation of Lactobacillus plantarum and Lactobacillus casei had strong 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging ability pH, glucose and fructose consumption, lactic acid production and 2,2-Diphenyl-1-picrylhydrazyl scavenging effect of binary fermentation were significantly improved Bujna et al, 2017 , Chen et al, 2023 , Chen et al, 2023 , Mantzourani et al, 2022 , Sharma et al, 2022 , Hashemi, et al, 2017 Endogenous strain fermentation Blueberry Tomato Carrots, beans and zucchini Plant lactic acid bacteria, Lactobacillus fermentans Lactobacillus plantarum Lactobacillus plantarum, Lactobacillus brevis, micrococcus pentosus, etc Lactic acid was markedly elevated when the number of viable bacteria exceeded 10.0 log CFU/mL. Total phenolic content increased by 7.1–85.5 %, in vitro antioxidant capacity increased by 38.0 % The number of viable bacteria was significantly higher than that of exogenous strains, and the content of ascorbic acid, glutathione and total antioxidant activity of tomato juice fermented by endogenous Lactobacillus plantarum were also higher during storage pH drops rapidly and carbohydrate consumption is high Barbosa et al, 2022 Di Cagno et al, 2009 Jan 15 , Cui et al, 2019 Single strain Apple Sweet potato Grapefruit Lactobacillus plantarum, Lactobacillus Swiss, etc Bifidobacterium, etc Lactobacillus plantarum, Lactobacillus fermentans Lactobacillus plantarum ...…”

Electrophilic Compounds in the Human Diet and Their Role in the Induction of the Transcription Factor NRF2

“…Finally, approximately 5–10% of ingested polyphenols reach the large intestine. Given their antimicrobial activity, polyphenols can also act as prebiotics by promoting the proliferation of beneficial bacteria, stabilizing the intestinal microbiota, and suppressing the growth of harmful bacteria [ 332 , 333 ]. In summary, the bioavailability and pharmacodynamic effects of the polyphenols and their metabolites depend on the interaction of transporter proteins, metabolic enzymes, intestinal bacteria, and host factors.…”

The Genus Capsicum: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition

“…Consequently, further studies are needed to study the effect of fermentation on bioactive compounds (mainly phenolic compounds). In this regard, it is important to note that certain strains of LAB and yeast, during fermentation, can metabolize phenolic acids and thus increase their bioactivity or bioavailability [ 140 , 141 , 142 , 143 , 144 , 145 , 146 , 147 ]. This can lead to an increase in antioxidant, anti-inflammatory and antiglycemic activity, among others [ 146 , 147 , 148 ].…”

“…In this regard, it is important to note that certain strains of LAB and yeast, during fermentation, can metabolize phenolic acids and thus increase their bioactivity or bioavailability [ 140 , 141 , 142 , 143 , 144 , 145 , 146 , 147 ]. This can lead to an increase in antioxidant, anti-inflammatory and antiglycemic activity, among others [ 146 , 147 , 148 ]. Therefore, studies on the effect of fermentation with LAB or yeast strains on the concentration of polyphenols, as well as on the bioactive effects due to the microbial transformation of these compounds, will be of great scientific importance.…”