ReviewFood phenolics and lactic acid bacteria
Introduction
In the last years, researchers and food manufacturers have become increasingly interested in phenolic compounds. The reason for this interest is the recognition of their antioxidant properties, their great abundance in our diet, and their probable role in the prevention of various diseases associated with oxidative stress, such as cancer, and cardiovascular and degenerative diseases (Manach et al., 2004).
The term “phenolic compound” described several hundred molecules found in edible plants that possess on their structure a benzenic ring substituted by, at least, one hydroxyl group. These compounds may be classified into different groups as a function of the number of phenol rings that they contain and of the structural elements that bind these rings to one another. Distinctions are thus made between phenolic acids (benzoic or hydroxycinnamic acid derivatives), flavonoids, stilbenes, and lignans. The flavonoids may themselves be divided into flavonols, flavones, isoflavones, flavanones, anthocyanidins, and flavanols (catechins and proanthocyanidins). In addition to this diversity, polyphenols may be associated with various carbohydrates and organic acids (Manach et al., 2004).
Traditionally, and from a basic knowledge, phenolic compounds have been considered nutritionally undesirable because they precipitate proteins, inhibit digestive enzymes and affect the utilization of vitamins and minerals, reducing the nutritional values of foods. However, the recent recognition of their antioxidant properties reduced the investigations of their adverse health effects. The presence of phenolic compounds on the diet is beneficial to health due to their chemopreventive activities against carcinogenesis and mutagenesis. The health effects of phenolic compounds depend on the amount consumed and on their bioavailability (Chung et al., 1998, Shen et al., 2007).
In addition to having nutritional and antioxidant properties, phenolic compounds influence multiple sensorial food properties, such as flavour, astringency, and colour. Phenolic compounds contribute to the aroma and taste of numerous food products of plant origin. The contribution of phenolic compounds to aroma is mainly due to the presence of volatile phenols. Volatile phenols could be produced by the hydrolysis of superior alcohols or by the metabolism of microorganisms, yeast and LAB. In addition, food phenolics also contribute to food astringency. Some phenolic substances, mostly tannins, present in foods are able to bring about a puckering and drying sensation referred to as astringency which is related to the ability of the substance to precipitate salivary proteins (Lea and Arnold, 1978). Moreover, phenolic compounds are natural food pigments that greatly influence the colour of vegetable food products. Among flavonoids, the anthocyanins are responsible for the pink, scarlet, red, mauve, blue and violet colours of vegetables, fruits, fruit juices and wine (Harborne, 1988). Most flavonoids are present in plant cells in the form of glycosides.
Fruits, vegetables and beverages, such as tea, are the main sources of phenolic compounds in the human diet (Dimitrios, 2006, Kapur and Kapoor, 2001). The Mediterranean diet includes fermented vegetable food products, such as wine and table olives, for which phenolic compounds are responsible of some of their sensorial and nutritional characteristics.
Section snippets
Lactic acid bacteria in fermented food products of plant origin
Vegetables are strongly recommended in the human diet since they are rich in antioxidant, vitamins, dietary fibres and minerals. The major part of the vegetables consumed in the human diet are fresh, minimally processed, pasteurized or cooked by boiling in water or microwaving. Minimally processed and, especially, fresh vegetables have a very short-life since subjected to rapid microbial spoilage and the above cooking processes would bring about a number of not always desirable changes in
L. plantarum
In spite that most vegetable fermentations are spontaneous, L. plantarum is the commercial starter most frequently used in the fermentation of vegetable food products. However, only a limited number of studies have been made to study the influence of phenolic compounds on the growth and viability of L. plantarum strains.
The role of quinate and shikimate in the metabolism of lactobacilli was studied by Whiting and Coggins (1969). They described that L. plantarum reduced quinate and shikimate
L. plantarum
L. plantarum is a LAB species that is most frequently encountered in the fermentation of plant materials where phenolic compounds are abundant. However, nowadays most of the metabolism of phenolic compounds remains unknown, as well as its induction or repression by the presence of different sugar sources (Muscariello et al., 2001).
As early as 1975, Whiting described that L. plantarum in anaerobic conditions reduce quinate to dihydroxycyclohexanecarboxylate and acetic acid (Table 2). This
Treatment of food by-products by lactic acid bacteria
Disposal of the waste generated by several food industries constitutes a serious environmental problem due to the presence of phenolic compounds that causes difficulties for their biological treatment (Arvanitoyannis and Kassaveti, 2007). There is a growing interest in the exploitation of these by-products in order to obtain high-added value compounds and to reduce the environmental problem (Arvanitoyannis et al., 2007, Lafka et al., 2007, Agalias et al., 2007, Brenes et al., 2004).There are
Conclusions
Some LAB species are adapted to growth in plant-derived food substrates where phenolic compounds are abundant. Most of the phenolic compounds studied exert an inhibitory effect on LAB growth. This inhibition activity seems to be related to alterations in cytoplasmic membranes and in the cell wall. Up to now, metabolisms of a limited number or phenolic compounds have been described on LAB. Therefore, there is a potential in further research in this field. The elucidation of these metabolic
Acknowledgments
This work was supported by grants AGL2005-00470, AGL2008-01052, Consolider INGENIO 2010 CSD2007-00063 FUN-C-FOOD (CICYT), RM2008-00002 (INIA), and S-0505/AGR/000153 (CAM). We are grateful to M. V. Santamaría and J. M. Barcenilla. We thank C. Ascaso, F. Pinto, and S. Paniagua for the transmission electron micrographs. H. Rodríguez and J. A. Curiel were recipients of predoctoral fellowships from the I3P-CSIC Program and FPI-MEC, respectively. J. M. Landete was a recipient of a postdoctoral
References (121)
- et al.
Effect of wine phenolic compounds on Lactobacillus hilgardii 5w viability
Journal of Food Protection
(2002) - et al.
Putrescine production from agmatine by Lactobacillus hilgardii: effect of phenolic compounds
Food Control
(2007) - et al.
Microbial production of tannase: an enzyme with potential use in food industry
Lebensmittel-Wissenschaft and Technologie
(2004) - et al.
Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni
Food Microbiology
(2008) - et al.
Purification and characterization of an inducible p-coumaric acid decarboxylase from Lactobacillus plantarum
FEMS Microbiology Letters
(1997) - et al.
Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA — single strand conformation polymorphism analysis
International Journal of Food Microbiology
(2008) - et al.
Are tannins a double-edged sword in biology and health?
Trends in Food Science and Technology
(1998) - et al.
Interaction of Oenococcus oeni and oak wood compounds
Food Microbiology
(2005) - et al.
Selection of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
International Journal of Food Microbiology
(2008) - et al.
Effect of autochtonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
International Journal of Food Microbiology
(2009)
Sources of natural phenolic antioxidants
Trends in Food Science and Technology
Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation
Food Microbiology
Lactobacillus plantarum survival during the first days of ripe olive brining
Systematic and Applied Microbiology
Fluorescence in situ hybridisation of Lactobacillus plantarum group on olives to be used in natural fermentations
International Journal of Food Microbiology
Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii
Food Microbiology
Microbial population dynamics during the processing of Arbequina table olives
Food Research International
Description of the microflora of sourdoughs by culture-dependent and culture-independent methods
Food Microbiology
Determination of gallotannin with rhodanine
Analytical Biochemistry
Identification and cloning of a gene encoding tannase (tannin acylhydrolase) from Lactobacillus plantarum ATCC 14917 (T)
Systematic and Applied Microbiology
Enhancement of polyphenols in olive oil by contact with fermented olive mill wastewater by Lactobacillus plantarum
Process in Biochemistry
Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis
International Journal of Food Microbiology
On the extraction and antioxidant activity of phenolic compounds from winery wastes
Food Chemistry
Fermentative decolorization of olive mill wastewater by Lactobacillus plantarum
Process in Biochemistry
High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum
Journal of Food Protection
Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains
Food Chemistry
Production and application of tannin acyl hydrolase: state of the art
Advances in Applied Microbiology
Polyphenols: food sources and bioavailability
American Journal of Clinical Nutrition
Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine
International Journal of Food Microbiology
A novel colorimetric method to quantify tannase activity of viable bacteria
Journal of Microbiological Methods
Genotypic analysis of lactobacilli with a range of tannase activities isolated from human feces and fermented foods
Systematic and Applied Microbiology
Efficacy of recA sequence analysis in the identification and discrimination of Lactobacillus hilgardii strains isolated from stuck wine fermentations
International Journal of Food Microbiology
Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum
Food Chemistry
Characterization of tannase activity in cell-free extracts of Lactobacillus plantarum CECT 748T
International Journal of Food Microbiology
Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T
Food Chemistry
Study of volatiles in grapes by dynamic headspace analysis. Application to the differentiation of some Vitis vinifera varieties
Journal of Chromatography A
Bactericidal effect of phenolic compounds from green olives on Lactobacillus plantarum
Systematic and Applied Microbiology
Characterization of Lactobacillus strains and monitoring by RAPD-PCR in controlled fermentations of “Almagro” eggplants
International Journal of Food Microbiology
A new process for the management of olive mill waste water and recovery of natural antioxidants
Journal of Agricultural and Food Chemistry
Microbial tannases: advances and perspectives
Applied Microbiology and Biotechnology
Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
Journal of Agricultural and Food Chemistry
Metabolism of gallic acid and catequin by Lactobacillus hilgardii from wine
Journal of Agricultural and Food Chemistry
Current and potential uses of composted olive oil waste
International Journal of Food Science and Technology
Wine waste treatment methodology
International Journal of Food Science and Technology
Current and potential uses of thermally treated olive oil waste
International Journal of Food Science and Technology
Knockout of the p-coumarate decarboxylase gene from Lactobacillus plantarum reveals the existence of two other inducible enzymatic activities involved in phenolic acid metabolism
Applied and Environmental Microbiology
Expression in Escherichia coli of native chimeric phenolic acid decarboxylases with modified enzymatic activities and method for screening recombinant E. coli strains expressing the enzymes
Applied and Environmental Microbiology
Vanillin production from simple phenols by wine-associated lactic acid bacteria
Letters in Applied Microbiology
Effect of β-glycosidase activity of Oenococcus oeni on the glycosilated flavour precursors of Tannat wine during malolactic fermentation
Journal of Agricultural and Food Chemistry
Effect of tannic acid on Lactobacillus hilgardii analysed by a proteomic approach
Journal of Applied Microbiology
Cited by (518)
Food phenolics and Lactiplantibacillus plantarum
2024, International Journal of Food MicrobiologyProbiotic fermentation enhances bioaccessibility of lycopene, polyphenols and antioxidant capacity of guava fruit (Psidium guajava L)
2023, Journal of Agriculture and Food Research