Organic and conventional apple fermented by Saccharomyces boulardii – The effect of the antioxidant quercetin on cellular oxidative stress
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Organic and conventional apple fermented by Saccharomyces boulardii – The effect of the antioxidant quercetin on cellular oxidative stress
Auteur(s)
- SILVA FARINAZZO Fernanda
- BERVELIERI MADEIRA Tiago
- CARLOS FERNANDES Maria Thereza
- ISHII MAURO Carolina Saori
- BOSSO TOMAL Adriana Aparecida
- NIXDORF Suzana Lucy
- GARCIA Sandra
Editeur(s)
Autre(s)
Id
3SH4LB7K
Version
2962
Date ajout
7 janvier 2021 14:14
Date modification
7 janvier 2021 14:14
Résumé anglais
Purpose The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify the effect of the antioxidant quercetin on the response to cellular oxidative stress. Design/methodology/approach The kinetic parameters, the content of phenolic compounds, the quantity of quercetin and the antioxidant activity were determined during the fermentation process. The effect of quercetin on cellular oxidative stress was also investigated. Findings The content of phenolic compounds, the antioxidant activity and the quercetin concentration were higher in the organic fermented apple pulp (ORG) than in the conventional fermented apple pulp (CON). However, both apple pulps were considered ideal substrates for the growth of S. boulardii, suggesting that they are potentially probiotic. After fermentation, the quercetin concentration in the ORG treatment and YPDQ treatment (YPD broth with 0.1 mg quercetin rhamnoside/mL) increased viability by 9%, while in the CON treatment generated there was an increase of 6% in viability, compared to the YPD control treatment (YPD broth). Originality/value The high concentration of quercetin in the organic apple pulp supports the proposal that quercetin reduces the oxidative stress mediated by reactive oxygen species through its antioxidant action on S. boulardii that have similarities to mammalian eukaryotic cells. These findings suggest that fermented organic apple pulp could be consumed as a potential non-dairy probiotic product.
Note
None
CRAW tags
- AB - Modalité bio
- FREDO qualité des produits
- FREDO transformation et valorisation
- orchard
- bioactive compounds
- comparaison
- composition nutritionnelle
- pomme
- verger
WEB tags
- fruit fermentation
- non-dairy
- probiotic
- ROS
Titre de la publication
British Food Journal
Volume
ahead-of-print
Date caractères
2020-01-01
Date publication
1 janvier 2020
Doi
10.1108/BFJ-07-2019-0564
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Issn
0007-070X
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Url publication