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Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation from Fruit Systems for Health Benefits Chandrakant Ankolekar University of Massachusetts Amherst

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Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation from Fruit Systems for Health Benefits Chandrakant Ankolekar University of Massachusetts Amherst University of Massachusetts Amherst ScholarWorks@UMass Amherst Open Access Dissertations 2-2013 Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefits Chandrakant Ankolekar University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/open_access_dissertations Part of the Food Science Commons Recommended Citation Ankolekar, Chandrakant, "Lactic Acid Bacteria Mediated Phenolic Bioactive Modulation From Fruit Systems For Health Benefits" (2013). Open Access Dissertations. 678. https://doi.org/10.7275/hbya-c596 https://scholarworks.umass.edu/open_access_dissertations/678 This Open Access Dissertation is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Open Access Dissertations by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. LACTIC ACID BACTERIA MEDIATED PHENOLIC BIOACTIVE MODULATION FROM FRUIT SYSTEMS FOR HEALTH BENEFITS A Dissertation Presented By CHANDRAKANT R. ANKOLEKAR Submitted to the Graduate School of the University of Massachusetts Amherst in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY February 2013 Department of Food Science © Copyright by CHANDRAKANT R. ANKOLEKAR 2013 All Rights Reserved LACTIC ACID BACTERIA BASED PHENOLIC BIOACTIVE MODULATION FROM FRUIT SYSTEMS FOR HEALTH BENEFITS A Dissertation Presented By CHANDRAKANT R. ANKOLEKAR Approved as to style and content by: ____________________________________ Kalidas Shetty, Chair ____________________________________ Ronald Labbè, Member ____________________________________ Young-Cheul Kim, Member ____________________________________ Hang Xiao, Member Eric Decker, Department Head Food Science DEDICATION To my parents, my brother and Gitanjeli who have made this possible ACKNOWLEDGMENTS I would like to thank God for all the opportunities given to me and my family. I would like to express my sincere thanks to my advisor Prof. Kalidas Shetty for his patience, guidance and continuous encouragement through out the course of this work. It has been a great honor and pleasure to work in Prof. Kalidas Shetty’s Lab and I would like to express to him my sincere appreciation for giving me this opportunity. In addition he has been a good friend and mentor. I would like to thank Prof. Ronald Labbè , Prof. Young-Cheul Kim and Prof. Hang Xiao for their support, suggestions and representation of my committee. My sincere thanks to the supporting staff of the food science department Beverley Kokoski, Frances Kostek and Ruth Witkowsky for their help throughout the course of this work. I am indebted to my mother, father, and brother for their faith, encouragement, love and understanding. My deepest appreciations go to Dr. Dipayan Sarkar for his friendship, guidance and never ending support during my Ph.D. My special thanks to Gitanjeli for her understanding, support and encouragement. I would also like to thank other members of Dr. Shetty’s lab, Fahad Salem, Stephen Warner, Widya Augustinah, Young-in Kwon, Emmanouil Apostolidis, Reena, Marcia Pinto, Ana Christina Barbosa, Lena, Susanna, Kevin Johnson, David Johnson, for their help, friendship and making the work environment more enjoyable. I would like to specially thank my roommates and friends, Bhushan, John, Patil, Thaker, Tushar, Tella, Vivek, Vishal, Naveen, Pande and Andy for making Amherst a special place. v ABSTRACT LACTIC ACID BACTERIA BASED PHENOLIC BIOACTIVE MODULATION FROM FRUIT SYSTEMS FOR HEALTH BENEFITS FEBRUARY 2013 CHANDRAKANT R. ANKOLEKAR, B.S. UNIVERSITY OF MUMBAI, INDIA M.S., UNIVERSITY OF MASSACHUSETTS AMHERST Ph.D., UNIVERSITY OF MASSACHUSETTS AMHERST Directed by: Professor Kalidas Shetty Chronic oxidation linked diseases are on a rise and are one of the leading causes of death globally. Epidemiological evidence increasingly points towards consumption of fruits and vegetables as a preventive way to manage early stages of chronic oxidation linked diseases. Oxidation linked diseases are caused by excessive reactive oxygen species (ROS) generated by a disruption in cellular antioxidant homeostasis due to an overload of calories combined with stress, no excerise and a diet low in antioxidants. Phenolic compounds can not only act as antioxidants but also stimulate the activities of antioxidants enzyme through protective pathways which can help modulate cellular protection. The aim of this dissertation was to use probiotic fermentation to enhance the phenolic and antioxidant compounds in fruit systems which can form the basis of functional food design. The potential of these food systems for disease prevention was investigated in eukaryotic systems through understanding the role of critical metabolic pathways involed in prevention of oxidation linked chronic diseases. Based on vi structure-function rationale, antioxidant, anti-hyperglycemia and anti-hypertensive potential of phenolic compounds in tea and the effect of extraction time and different degrees of fermentation were investigated in in vitro models. Results indicated that the most fermented teas and a longer extraction time had the highest potential. Further these extracts also had higher H. pylori inhibition potential. Probiotic fermentation of fruit juices with L. helveticus was used to mobilize phenolics and improve biological functionality by maintaining a consistent phytochemical profile. Results indicated that total phenolic and antioxidant potential decreased with feremnetation. However α- glucosidase inhibitory activity and H. pylori inhibitory potential increased with fermentation. Investigation into the mechanism of H. pylori inhibition with fermented cherry extracts revealed inhibition of proline dehydrogenase as the likely mode of action. The potential of fermented apple extracts was further investigated as a phytochemical elicitor in eliciting phenolic and antioxidant response in germinating fava bean. The results indicated a stimulation of phenolic and antioxidant response likely through the stimulation of carbon flux through glycolytic pathways. In yeast, fermented apple extracts accelerated cell death in the presence of peroxide stress in pretreatment model whereas it provided protection against oxidative stress and prevented cell death in concurrent model. Chitosan oligosachharide treatment was investigated as a potential replacement of cancer causing diphenylamine treatment for scald reduction in Cortland apples. Although the treatment did not have any effect on scald reduction, it provides better protection in storage by stimulating phenolic and antioxidant response which related to better health relevant functionality. vii TABLE OF CONTENTS ACKNOWLEDGMENTS ................................................................................................ v LIST OF TABLES ........................................................................................................ xxv LIST OF FIGURES .................................................................................................... xxvii CHAPTER 1 INTRODUCTION 1.1 Biological Role of Lactic Acid Bacteria ................................................................. 1 1.2 Fermented Foods for Human Health ....................................................................... 2 1.3 Biological Role of Phenolic Bioactives .................................................................. 3 1.4 Innovative Strategies for Improving Food Functionality by Understanding the Role of Lactic Acid Bacteria and Phenolics.................................................................. 4 2 LITERATURE REVIEW .............................................................................................. 6 2.1 Lactic Acid Bacteria ................................................................................................ 6 2.2 History of Fermentation .......................................................................................... 9 2.3 Role of Fermentation in Foods .............................................................................. 10 2.3.1 Preservation of Food through Acid/Alcohol Formation ................................. 11 2.3.2 Enrichment of Food Substrates Through Formation of Micro and Macro Nutrients ....................................................................................................... 11 2.3.3 Flavor, Aroma and Texture Development ...................................................... 12 viii 2.3.4 Detoxification of Substrates During Fermentation ......................................... 13 2.4 Fermented Foods for Human Health ..................................................................... 14 2.4.1 General Benefits from Lactic Acid Bacteria .................................................. 14 2.4.2 Lactic Acid Bacteria Based Fermented Foods for Health Benefits ................ 18 2.4.3 Health Benefits of Foods Fermented by Other Class of Bacteria ................... 20 2.5 Phenolic Bioactives: Nature, Function and Biosynthesis ..................................... 21 2.6 Phenolic Bioactives for Human Health ................................................................. 26 2.6.1 Role in Type 2 Diabetes Management ........................................................... 28 2.6.2 Role in Cardiovascular Diseases .................................................................... 30 2.6.3 Chemoprevention of Cancer Using Phenolic Phytochemicals ....................... 31 2.7 Phenolic
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