Pontonio E, Montemurro M, Pinto D, Marzani B, Trani A, Ferrara G, Mazzeo A, Gobbetti M, Rizzello C G
Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy.
Giuliani S.p.A., Milan, Italy.
Front Microbiol. 2019 Jul 3;10:1550. doi: 10.3389/fmicb.2019.01550. eCollection 2019.
An increasing consumer demand for pomegranate has been globally observed, mainly thanks to the scientific evidence related to its functional and health-promoting features. Pomegranate fruits from twenty accessions identified in Southeastern Italy were characterized according to morphological and chemical features. Juices extracted from pomegranate fruits were fermented with selected PU1 and the antioxidant activity investigated. Whey was added to juices to promote the microbial growth. Fermentation led to the increase of the radical scavenging activity (up to 40%) and significant inhibition of the linoleic acid peroxidation. The three fermented juices showing the highest antioxidant activity, and the corresponding unfermented controls, were further characterized. In detail, the cytotoxicity and the protective role toward artificially induced oxidative stress were determined on murine fibroblasts Balb 3T3 through the determination of the viability and the intracellular ROS (reactive oxygen species) scavenging activity (RSA). RSA reached values of 70% in fermented juices, being 40% higher than the unfermented and control samples. Phenols compounds of the pomegranate juices obtained from accessions "Bitonto Piscina," "Sanrà nero," and "Wonderful (reference cultivar) were analyzed through ultrahigh pressure liquid chromatography coupled with mass spectrometry, showing that a marked increase (up to 60%) of the ellagitannins derivatives occurred during fermentation. Sensory analysis showed suitability of the fermented juices to be used as beverage and food ingredient.
全球范围内，消费者对石榴的需求日益增长，这主要归功于与石榴功能及促进健康特性相关的科学证据。对在意大利东南部鉴定出的20个石榴品种的果实，根据形态和化学特征进行了表征。从石榴果实中提取的果汁与选定的PU1一起发酵，并对其抗氧化活性进行了研究。向果汁中添加乳清以促进微生物生长。发酵导致自由基清除活性增加（高达40%），并显著抑制亚油酸过氧化。对三种抗氧化活性最高的发酵果汁及其相应的未发酵对照进行了进一步表征。具体而言，通过测定活力和细胞内活性氧（ROS）清除活性（RSA），确定了对小鼠成纤维细胞Balb 3T3的细胞毒性以及对人工诱导氧化应激的保护作用。发酵果汁中的RSA达到70%，比未发酵和对照样品高40%。通过超高压液相色谱-质谱联用分析了从“比托托泳池”、“桑拉黑”和“奇妙（参考品种）”品种获得的石榴汁中的酚类化合物，结果表明发酵过程中鞣花单宁衍生物显著增加（高达60%）。感官分析表明发酵果汁适合用作饮料和食品配料。
