Mulberry anthocyanin biotransformation by intestinal probiotics

Area of Science:

• Microbiology
• Food Science
• Nutraceuticals

Background:

• Mulberry anthocyanins possess antioxidant properties but require biotransformation for enhanced bioavailability.
• Intestinal probiotics play a crucial role in metabolizing dietary compounds within the gut.

Purpose of the Study:

• To investigate the bioconversion capabilities of intestinal probiotics on mulberry anthocyanins.
• To identify the specific phenolic acids produced from mulberry anthocyanin biotransformation.

Main Methods:

• Incubation of five beneficial intestinal bacteria with mulberry anthocyanins under anaerobic conditions at 37°C.
• Measurement of bacterial β-glucosidase activity and residual anthocyanin levels.
• Analysis of biotransformation products using chromatographic methods.

Main Results:

• All tested bacterial strains demonstrated the ability to bioconvert mulberry anthocyanins.
• Streptococcus thermophiles GIM 1.321 and Lactobacillus plantarum GIM 1.35 exhibited significant degradation (46.17% and 43.62%) due to high β-glucosidase activity.
• Primary biotransformation products included chlorogenic acid, crypto-chlorogenic acid, caffeic acid, and ferulic acid.
• Non-enzymatic deglycosylation contributed to approximately 19.42% anthocyanin degradation within 48 hours.

Conclusions:

• Intestinal probiotics, particularly Streptococcus thermophiles and Lactobacillus plantarum, effectively bioconvert mulberry anthocyanins.
• The bioconversion process yields valuable phenolic acids, enhancing the nutraceutical potential of mulberry extracts.
• Understanding these bioconversion pathways is crucial for developing functional foods and supplements.