Fermentation with mono- and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit.

BACKGROUND Lactic acid fermentation has been widely used to improve the nutritional and functional properties of food products. Elaeagnus multiflora Thunb., on the other hand, is considered as an invasive plant species with known medicinal and functional properties. In this study, improvement of the biological activity and health benefits of the cherry silverberry fruit through lactic acid fermentation was investigated. RESULTS The extracts of Elaeagnus multiflora Thunb. fruits fermented by pure cultures of Lactobacillus plantarum KCTC 33131 and L. casei KCTC 13086 exhibited favorable physicochemical properties and enhanced phytochemical content, antioxidant properties (DPPH radical scavenging activity, reducing power, superoxide dismutase-like property and hydrogen peroxide scavenging activity) α-glucosidase and tyrosinase enzyme inhibitory activity as compared with the unfermented fruits. Despite a decrease in the specific phenolic acid contents among the fermented samples, the cherry silverberry fruit fermented by mixed cultures of L. plantarum and L. casei contained the superior total polyphenols (3.78 ± 0.22 mg GAE g-1 ) and total (0.66 ± 0.12 mg QE g-1 ) and individual flavonoid contents in comparison with the fruits fermented by single cultures and the unfermented ones. Multivariate analysis also showed strong association among total phytochemical contents and the biological activities. CONCLUSION This work has elucidated the effect of fermentation with L. plantarum KCTC 33131 and L. casei KCTC 13086 on the improvement of the physicochemical properties and biological activity of cherry silverberry fruit. This also revealed the potential application of fermented cherry silverberry in the production of food materials beneficial for health. This article is protected by copyright. All rights reserved.

• Publication year

  2020

• Venue

  The Journal of the Science of Food and Agriculture

• Publication date

  2020-04-03

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1002/jsfa.10404PMID 32246468
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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