Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/10009
Título: Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria
Autor: Santos, M. M.
Piccirillo, C.
Castro, Paula M. L.
Kalogerakis, N.
Pintado, M. E.
Palavras-chave: Oleuropein
Hydroxytyrosol
Lactic acid
b-Glucosidase
Enzymatic hydrolysis
Olives
Data: 2012
Editora: Springer
Citação: SANTOS, M. M. ...[et al.] - Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria. World Journal of Microbiology & Biotechnology. ISSN 1573-0972. Vol. 28, n.º 6 (2012), p. 2435-2440
Resumo: The aim of this work is to study the conversion of oleuropein—a polyphenol present in olives and olive oil by-products—into hydroxytyrosol, a polyphenol with antioxidant and antibacterial properties. The hydrolysis reaction is performed by lactic acid bacteria. Six bacterial strains (Lactobacillus plantarum 6907, Lactobacillus paracasei 9192, Lactobacillus casei, Bifidobacterium lactis BO, Enterococcus faecium 32, Lactobacillus LAFTI 10) were tested under aerobic and anaerobic conditions. The oleuropein degradation and hydroxytyrosol formation were monitored by HPLC. Results showed that oleuropein could be successfully converted into hydroxytyrosol. The most effective strain was Lactobacillus plantarum 6907, with a reaction yield of hydroxytyrosol of about 30 %. Different reaction mechanisms were observed for different microorganisms; a different yield was observed for Lactobacillus paracasei 9192 under aerobic or anaerobic conditions and an intermediate metabolite (oleuropein aglycone) was detected for Lactobacillus paracasei 9192 and Lactobacillus plantarum 6907 only. This study could have significant applications, as this reaction can be used to increase the value of olive oil by-products and/or to improve the taste of unripe olives.
Peer review: yes
URI: http://hdl.handle.net/10400.14/10009
Versão do Editor: doi:10.1007/s11274-012-1036-z
Aparece nas colecções:CBQF - Outros

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