Apple polyphenol biotransformation using probiotics in vitro and dynamic simulated digestion by bionic rats

Area of Science:

• Food Science
• Microbiology
• Biochemistry

Background:

• Investigated the impact of Lactobacillus fermentation and simulated digestion on apple polyphenols.
• Focused on Lactobacillus rhamnosus zrx01, Lactobacillus acidophilus zrx02, and Lactobacillus plantarum zrx03 strains.
• Assessed biotransformation, antioxidant, and antibacterial properties of apple polyphenols.

Purpose of the Study:

• To evaluate the effects of specific Lactobacillus fermentation and dynamic simulated digestion on apple polyphenol biotransformation.
• To determine the impact on the antioxidant and antibacterial potential of apple polyphenols.
• To explore the development of functional food beverages from fermented apple pulp.

Main Methods:

• Apple pulp fermentation using three Lactobacillus strains: LR-zrx01, LA-zrx02, LP-zrx03.
• Dynamic simulated digestion using bionic rats.
• Analysis of polyphenol content via ultra-high-performance liquid chromatography-mass spectrometry.
• Assessment of antibacterial and antioxidant activities.

Main Results:

• Fermentation increased polyphenol content by 1.36-1.41 times compared to non-fermented pulp.
• Fermentation significantly enhanced the antibacterial activity of apple pulp.
• Simulated digestion increased polyphenol content by 1.19-1.23 times, with epicatechin and quercetin-3-galactoside showing notable changes.
• Fermented and digested polyphenols were predominantly small molecules, indicating improved bioavailability.

Conclusions:

• Fermented and digested apple polyphenols exhibit enhanced biotransformation into small molecules.
• Improved bioavailability of apple polyphenols facilitates absorption of active compounds by the human body.
• Findings support the use of fermented apple polyphenols in functional food and beverage development.