Purpose

The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify the effect of the antioxidant quercetin on the response to cellular oxidative stress.

Design/methodology/approach

The kinetic parameters, the content of phenolic compounds, the quantity of quercetin and the antioxidant activity were determined during the fermentation process. The effect of quercetin on cellular oxidative stress was also investigated.

Findings

The content of phenolic compounds, the antioxidant activity and the quercetin concentration were higher in the organic fermented apple pulp (ORG) than in the conventional fermented apple pulp (CON). However, both apple pulps were considered ideal substrates for the growth of S. boulardii, suggesting that they are potentially probiotic. After fermentation, the quercetin concentration in the ORG treatment and YPDQ treatment (YPD broth with 0.1 mg quercetin rhamnoside/mL) increased viability by 9%, while in the CON treatment generated there was an increase of 6% in viability, compared to the YPD control treatment (YPD broth).

Originality/value

The high concentration of quercetin in the organic apple pulp supports the proposal that quercetin reduces the oxidative stress mediated by reactive oxygen species through its antioxidant action on S. boulardii that have similarities to mammalian eukaryotic cells. These findings suggest that fermented organic apple pulp could be consumed as a potential non-dairy probiotic product.

中文翻译：

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酿酒酵母发酵的有机和常规苹果–抗氧化剂槲皮素对细胞氧化应激的影响

目的

这项研究的目的是评估啤酒酵母对有机和常规苹果浆发酵动力学的影响，并验证抗氧化剂槲皮素对细胞氧化应激反应的影响。

设计/方法/方法

在发酵过程中测定了动力学参数，酚类化合物的含量，槲皮素的量和抗氧化活性。还研究了槲皮素对细胞氧化应激的影响。

发现

有机发酵苹果浆（ORG）中的酚类化合物含量，抗氧化活性和槲皮素浓度均高于常规苹果发酵浆（CON）。然而，两种苹果果肉均被认为是布拉氏链球菌生长的理想底物，表明它们是潜在的益生菌。发酵后，ORG处理和YPDQ处理（含0.1mg槲皮素鼠李糖苷/ mL的YPD肉汤）中的槲皮素浓度使活力提高了9％，而在CON处理中，与YPD相比，活力提高了6％对照治疗（YPD肉汤）。

创意/价值

有机苹果果肉中槲皮素的高浓度支持以下提议：槲皮素通过其对布拉氏链球菌的抗氧化作用而降低了由活性氧介导的氧化应激，这种作用类似于哺乳动物的真核细胞。这些发现表明，经过发酵的有机苹果浆可以作为一种潜在的非乳益生菌产品消费。