Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
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Frontiers Media
Materia
Brewers’ spent grains Bioprocessing Phenolic compounds Bioactive peptides Antioxidant activity
Date
2020-07-31Referencia bibliográfica
Verni M, Pontonio E, Krona A, Jacob S, Pinto D, Rinaldi F, Verardo V, Díaz-de-Cerio E, Coda R and Rizzello CG (2020) Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides. Front. Microbiol. 11:1831. [doi: 10.3389/fmicb.2020.01831]
Sponsorship
European Union (EU) 727473Abstract
Brewers’ spent grain (BSG) is the major by-product of the brewing industry which remain
largely unutilized despite its nutritional quality. In this study, the effects of fermentation on
BSG antioxidant potential were analyzed. A biotechnological protocol including the use
of xylanase followed by fermentation with Lactiplantibacillus plantarum (Lactobacillus
plantarum) PU1, PRO17, and H46 was used. Bioprocessed BSG exhibited enhanced
antioxidant potential, characterized by high radical scavenging activity, long-term
inhibition of linoleic acid oxidation and protective effect toward oxidative stress on human
keratinocytes NCTC 2544. Immunolabelling and confocal laser microscopy showed
that xylanase caused an extensive cell wall arabinoxylan disruption, contributing to
the release of bound phenols molecules, thus available to further conversion through
lactic acid bacteria metabolism. To clarify the role of fermentation on the antioxidant
BSG potential, phenols were selectively extracted and characterized through HPLC-MS
techniques. Novel antioxidant peptides were purified and identified in the most active
bioprocessed BSG.