Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity.

This investigation shows the influence of the fermentation process started with the probiotic Lactobacillus paracasei LMG P-22043 (PF) on the fate of health promoting polyphenols in artichoke in comparison with not started fermented artichokes (NSF). The fermentation process did not influence significantly the polyphenol compositions. However, low variations mainly related to the isomerization process of dicaffeoylquinic acids, probably due to the different pH values of the two samples, were observed. Further, the total polyphenol bioaccessibility of PF artichoke was lower (34%) than of NSF artichoke (64%) in small intestine. Moreover, both polyphenol isomerization and bioaccessibility influenced the antioxidant activity that was significantly lower for PF artichoke than for NSF ones. These effects were probably related to the bioprotective process exerted by the probiotic strain on the food matrix, with the consequent limited release of polyphenols in the digestion liquids, making them available for further metabolism and absorption in the colon. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Functional Foods is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)