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Enhanced Antioxidant Activity for Apple Juice Fermented With Lactobacillus plantarum ATCC14917


Enhanced Antioxidant Activity for Apple Juice Fermented With Lactobacillus plantarum ATCC14917

Zhongxi Li et al. Molecules.


The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.

Keywords: LC-MS/MS; Lactobacillus plantarum ATCC14917 fermentation; antioxidant activity; apple phenolics.

Conflict of interest statement

The authors declare no conflict of interest.


Figure 1
Figure 1
Cell viability of RAW 264.7 treated with nonfermented apple juice (NFAJ) and fermented apple juice (FAJ). The apple juice extract was diluted for 125, 250, 500, and 1000 times. Cells were treated with or without the diluted apple juice extract for 24 h and cell viability was assessed by MTT assay. n = 3, * p < 0.05, ** p < 0.01, and *** p < 0.001.

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