Enrichment of Phenolic Antioxidants and Anti-Helicobacter pylori Properties of Cranberry Pomace by Solid-State Bioprocessing

Abstract

Cranberry pomace modified by solid-state bioprocessing with the food-grade fungi Rhizopus oligosporus and Lentinus edodes was investigated for antimicrobial effects against Helicobacter pylori. The results indicated that solid-state bioprocessing enriched the cranberry pomace with phenolic antioxidants and important phenolic phytochemicals such as ellagic acid. The antimicrobial activity of the extracts against H. pyloriwas also enriched by solid-state bioprocessing. Further, the results also indicated that the antimicrobial activity correlated strongly with total soluble phenolic content and ellagic acid, suggesting different modes of antimicrobial function. A dose-dependent analysis of antimicrobial activity suggested that there could be a possible synergistic mode of interaction between the phenolic phytochemicals. Solid-state bioprocessing of cranberry pomace using the food-grade fungi R. oligosporus and L. edodes could therefore be an innovative approach to develop antimicrobial ingredients for dietary management of H. pylori infections.

Key Words:

• Cranberry pomace
• Solid-state bioprocessing
• Rhizopus oligosporus
• Lentinus edodes
• Phenolic antioxidants
• 1,1-diphenyl-2-picrylhydrazyl radical
• Helicobacter pylori
• Antimicrobial activity

Notes

National Agricultural Statistics Service (NASS), Agricultural Statistics Board (2001). “Cranberries”. Annual Reports, Fr Nt 4, USDA, Washington, DC