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research
Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds
Authors
Acebrón
Aquilano
+47 more
Bhatia
Birk
Blanca de las Rivas
Brand-Williams
Chandrasekara
Chang
Ciafardini
da Silva
de las Rivas
Dehkharghanian
Fernández
Grimaldi
Grimaldi
Günata
Hur
Héctor Rodríguez
José Antonio Curiel
José María Landete
Karakaya
Krisch
Landete
Manach
Manach
Marasco
Marazza
Mariusz
Mroczynska
Nichols
Pavan
Pemberton
Pyo
Rosario Muñoz
Rozès
Ruiz-Barba
Sambrook
Sarry
Selma
Sestelo
Setchell
Setchell
Siezen
Spano
Vesa
Vinson
Zern
Zubik
Ávila
Publication date
26 May 2014
Publisher
'Elsevier BV'
Doi
Cite
Abstract
Glycosidases have great relevance in polyphenols, since their bioavailability is enhanced by these enzymatic activities. Glycosylated phenolic compounds are deglycosylated either in tissues or by the colonic microbiota. Lactobacillus plantarum is a widespread lactic acid bacteria commonly found in many fermented food products and in the gastrointestinal tract, some strains of which are employed as probiotics. The presence of glycosidase activities was assayed in L. plantarum strains isolated from different origins. The analyzed strains presented hydrolytic activity against α- and β-d-glucopyranoside and β-d-galactopyranoside. The latter activity could be related to the presence of a β-galactosidase encoding-gene present in all the L. plantarum strains analyzed. Glycosylated food phenolics, such as quercetin glucoside, phloridzin, esculin, salicin, and daidzin were deglycosylated by cell cultures or by cell extracts from L. plantarum CECT 748T as demonstrated by HPLC analysis. In this study was clearly demonstrated for the first time that the deglycosylation of specific aryl glycosides by L. plantarum was associated with an increase in their antioxidant activity measured by DPPH and SOD methods. Therefore, in addition to the improvement of their bioavailability, the presence of glycosidase activities on L. plantarum strains increases the antioxidant activity of glycosylated phenolic compounds. © 2014 Elsevier Ltd.This work was supported by grants AGL2008-01052, AGL2011-22745, Consolider INGENIO 2010 CSD2007-00063 FUN-C-FOOD (MINECO), RM2012-00004 (INIA), and S-0505/AGR/000153 (CAM).Peer Reviewe
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info:doi/10.1016%2Fj.jff.2014....
Last time updated on 04/09/2020
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oai:digital.csic.es:10261/9721...
Last time updated on 25/05/2016