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Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation

Fermented wheatgrass juice was prepared using a two-stage fermentation process by employing Saccharomyces cerevisiae and recombinant Pediococcus acidilactici BD16 (alaD(+)). During fermentation, a reddish-brown hue appeared in wheatgrass juice due to production of different types of red pigments. Th...

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Autores principales: Kaur, Baljinder, Kumar, Balvir, Sirhindi, Geetika, Guleria, Nidhi, Kaur, Jashandeep
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138189/
https://www.ncbi.nlm.nih.gov/pubmed/37107419
http://dx.doi.org/10.3390/foods12081624
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author Kaur, Baljinder
Kumar, Balvir
Sirhindi, Geetika
Guleria, Nidhi
Kaur, Jashandeep
author_facet Kaur, Baljinder
Kumar, Balvir
Sirhindi, Geetika
Guleria, Nidhi
Kaur, Jashandeep
author_sort Kaur, Baljinder
collection PubMed
description Fermented wheatgrass juice was prepared using a two-stage fermentation process by employing Saccharomyces cerevisiae and recombinant Pediococcus acidilactici BD16 (alaD(+)). During fermentation, a reddish-brown hue appeared in wheatgrass juice due to production of different types of red pigments. The fermented wheatgrass juice has considerably higher content of anthocyanins, total phenols and beta-carotenes as compared to unfermented wheatgrass juice. It has low ethanol content, which might be ascribed to the presence of certain phytolignans in wheatgrass juice. Several yeast-mediated phenolic transformations (such as bioconversion of coumaric acid, hydroxybenzoic acid, hydroxycinnamic acid and quinic acid into respective derivatives; glycosylation and prenylation of flavonoids; glycosylation of lignans; sulphonation of phenols; synthesis of carotenoids, diarylnonanoids, flavanones, stilbenes, steroids, quinolones, di- and tri-terpenoids and tannin) were identified in fermented wheatgrass juice using an untargeted liquid chromatography (LC)-mass spectrometry (MS)-matrix-assisted laser desorption/ionization (MALDI)-time-of-flight (TOF)/time-of-flight (TOF) technique. The recombinant P. acidilactici BD16 (alaD(+)) also supported flavonoid and lignin glycosylation; benzoic acid, hydroxycoumaric acid and quinic acid derivatization; and synthesis of anthraquinones, sterols and triterpenes with therapeutic benefits. The information presented in this manuscript may be utilized to elucidate the importance of Saccharomyces cerevisiae and P. acidilactici BD16 (alaD(+)) mediated phenolic biotransformations in developing functional food supplements such as fermented wheatgrass juice.
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spelling pubmed-101381892023-04-28 Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation Kaur, Baljinder Kumar, Balvir Sirhindi, Geetika Guleria, Nidhi Kaur, Jashandeep Foods Article Fermented wheatgrass juice was prepared using a two-stage fermentation process by employing Saccharomyces cerevisiae and recombinant Pediococcus acidilactici BD16 (alaD(+)). During fermentation, a reddish-brown hue appeared in wheatgrass juice due to production of different types of red pigments. The fermented wheatgrass juice has considerably higher content of anthocyanins, total phenols and beta-carotenes as compared to unfermented wheatgrass juice. It has low ethanol content, which might be ascribed to the presence of certain phytolignans in wheatgrass juice. Several yeast-mediated phenolic transformations (such as bioconversion of coumaric acid, hydroxybenzoic acid, hydroxycinnamic acid and quinic acid into respective derivatives; glycosylation and prenylation of flavonoids; glycosylation of lignans; sulphonation of phenols; synthesis of carotenoids, diarylnonanoids, flavanones, stilbenes, steroids, quinolones, di- and tri-terpenoids and tannin) were identified in fermented wheatgrass juice using an untargeted liquid chromatography (LC)-mass spectrometry (MS)-matrix-assisted laser desorption/ionization (MALDI)-time-of-flight (TOF)/time-of-flight (TOF) technique. The recombinant P. acidilactici BD16 (alaD(+)) also supported flavonoid and lignin glycosylation; benzoic acid, hydroxycoumaric acid and quinic acid derivatization; and synthesis of anthraquinones, sterols and triterpenes with therapeutic benefits. The information presented in this manuscript may be utilized to elucidate the importance of Saccharomyces cerevisiae and P. acidilactici BD16 (alaD(+)) mediated phenolic biotransformations in developing functional food supplements such as fermented wheatgrass juice. MDPI 2023-04-12 /pmc/articles/PMC10138189/ /pubmed/37107419 http://dx.doi.org/10.3390/foods12081624 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kaur, Baljinder
Kumar, Balvir
Sirhindi, Geetika
Guleria, Nidhi
Kaur, Jashandeep
Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation
title Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation
title_full Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation
title_fullStr Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation
title_full_unstemmed Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation
title_short Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation
title_sort phenolic biotransformations in wheatgrass juice after primary and secondary fermentation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10138189/
https://www.ncbi.nlm.nih.gov/pubmed/37107419
http://dx.doi.org/10.3390/foods12081624
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AT gulerianidhi phenolicbiotransformationsinwheatgrassjuiceafterprimaryandsecondaryfermentation
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