Abbasi-Parizad Parisa, De Nisi Patrizia, Adani Fabrizio, Pepé Sciarria Tommy, Squillace Pietro, Scarafoni Alessio, Iametti Stefania, Scaglia Barbara
Ricicla Group Labs-Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
Antioxidants (Basel). 2020 Feb 21;9(2):179. doi: 10.3390/antiox9020179.
Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became predominant after 60 days of treatment. The extracts of TPs and TPs fermented (TPF) were chemically characterized and tested for antioxidant and anti-inflammatory activities. Flavonoids and phenolic acids were classed as aglycone-polyphenols (A-PP), the most bioactive polyphenol fraction. Fermentation led to a reduction of the A-PP amount, but no significant change in composition. Antioxidant power increased, despite the A-PP reduction, for the presence of fermentation metabolites having aromatic-substituent. TP and TPF both have anti-inflammatory properties that were strictly dependent upon the A-PP content. Fermentation preserved the anti-inflammatory activity and the Partial Least Square (PLS) identified as the most active molecules naringenin chalcone, kaempferol, gallic acid, and cinnamic acid, together with the definition of the active dose.
对两种番茄渣（TP）进行了研究，将其作为原料以获取富含多酚的提取物。TP的快速降解会损害生物质安全性，因此对天然存在的微生物群进行了测试以进行保存，经过60天的处理后，自身的乳酸菌成为优势菌。对TP和发酵番茄渣（TPF）的提取物进行了化学表征，并测试了其抗氧化和抗炎活性。黄酮类化合物和酚酸被归类为苷元多酚（A-PP），这是生物活性最高的多酚部分。发酵导致A-PP含量降低，但组成没有显著变化。尽管A-PP减少，但由于具有芳基取代基的发酵代谢产物的存在，抗氧化能力增强。TP和TPF都具有抗炎特性，且这些特性严格取决于A-PP的含量。发酵保留了抗炎活性，偏最小二乘法（PLS）确定柚皮素查耳酮、山奈酚、没食子酸和肉桂酸为最具活性的分子，并确定了活性剂量。
