Maqui Berry (aristotelia chilensis) juices fermented with yeasts: Effects on phenolic composition, antioxidant capacity, and iNOS and COX-2 protein expression

Jin Zhi Wang, Gad G. Yousef, Randy B. Rogers, Elvira Gonzalez De Mejia, Ilya Raskin, Mary Ann Lila

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Juices from the Chilean-grown maqui berry (Aristotelia chilensis) were fermented using two yeasts, Saccharomyces cerevisiae bayanus EC 118 (EC) and Saccharomyces cerevisiae cerevisiae RC 212 (RC), to investigate changes in phenolic phytochemical profile, antioxidant capacity, and anti-inflammatory potential. RC and EC fermentations both stabilized juice pH and reduced sugar content by 67% and 78% within 3 days, respectively. Initial concentrations of delphinidin 3-sambubioside-5-glucoside (41.0%), a major anthocyanin, were elevated up to 56.7% or 60.0% in EC or RC treatments, respectively, by day 9 of fermentation. Delphinidin 3, 5-diglucoside decreased from 24.5% to 9.5% (EC treatment) or to 8.6% (RC treatment) by day 9. Total polyphenol, proanthocyanidin, and hydrolysable tannins decreased over time in all treatments. Fermentation significantly increased gallic acid (a product of tannin hydrolysis) in EC treatment. Antioxidant capacity was enhanced with both yeasts, and EC fermented juice was able to inhibit iNOS and COX-2 protein expression at significantly lower concentrations compared to the unfermented juice. These results suggest that yeast fermentation changes polyphenolic composition in maqui juice in ways that could potentially improve health beneficial properties.

Original languageEnglish (US)
Title of host publicationEmerging Trends in Dietary Components for Preventing and Combating Disease
PublisherAmerican Chemical Society
Pages95-116
Number of pages22
ISBN (Print)9780841226647
DOIs
StatePublished - Jan 1 2012

Publication series

NameACS Symposium Series
Volume1093
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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