Phenolic compounds composition, antioxidant activity, and inhibition of metabolic syndrome-related enzymes of fermented Calafate (Berberis microphylla) juice using a Patagonian lactic acid bacterium

BRENDA SEDE LUCENA ; OMAR FEDERICO ORDOÑEZ; LAURA CRESPO; LUC DE VUYST; FERNANDA MOZZI; MICAELA PESCUMA

Chapadmalal (Bs As)

Congreso; XVIII CONGRESO ARGENTINO DE LA SOCIEDAD ARGENTINA DE MICROBIOLOGIA GENERAL; 2023

Calafate (Berberis mycrophylla) is an autochthonous barberry from Patagonia used as food and medicine. The ability of the Calafate fruit-origin strain Lacticaseibacillus paracasei B4 to grow and modify the polyphenolic profile enhancing the antioxidant activity of calafate juice and the ability to inhibit metabolic syndrome-related enzymes activity was studied. L. paracasei B4 grew in Calafate fruit juice (30% v/v) reaching a final cell count of 9.52 ± 0.54 log CFU/ml at 24 h. The glucose and fructose content of Calafate juice increased after fermentation (35.04 ± 1.49 and 33.93 ± 1.01%, respectively). Moreover, an increase in the concentration of total phenolic compounds and phenolic acids was observed (13.6 ± 0.15 and 13.5 ± 0.62%, respectively). On the other hand, the carbohydrates present in the fruit were partially metabolized producing lactic (2.69 ± 0.10 g/L) and acetic acids (0.17 ± 0.01 g/L). L. paracasei B4 was able to increase the antioxidant capacity of the fermented Calafate juice by radical cation scavenging activity (28.68 ± 0.85%) and iron chelating activity (29.35 ± 0.91%) after 24 h-fermentation and to increase the content of the health-beneficial antioxidant compounds malvidin-3,5-dihexoside, isorhamnetin-3 galactoside, and isorhamnetin-glucoside (15.9 ± 3.9-22.3 ± 2.5, and 9.4 ± 0.7%, respectively) measured by HPLC-DAD-ESI-MS. The fermented Calafate juice showed higher inhibition activity of lipase (43.84 ± 5.04 %) and glucosidase (3.6 ± 0.24 %) than the non-fermented juice. Our results suggest that L. paracasei B4 may be suitable for producing a functional Calafate fruit juice with increased functional properties.