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Bioactivity Improvement of Olea europaea Leaf Extract Biotransformed by Wickerhamomyces anomalus Enzymes
Authors:Rosa Palmeri  Cristina Restuccia  Julieta Ines Monteleone  Elisa Sperlinga  Laura Siracusa  Mauro Serafini  Alberto Finamore  Giovanni Spagna
Affiliation:1.Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente,University of Catania,Catania,Italy;2.CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare,Catania,Italy;3.Functional Food and Metabolic Stress Prevention Laboratory, Faculty of BioSciences and Technology for Food, Agriculture and Environment,University of Teramo,Teramo,Italy;4.CREA NUT, Centro di Ricerca per gli Alimenti e la Nutrizione- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria,Rome,Italy
Abstract:
Olive leaves represent a quantitatively significant by-product of agroindustry. They are rich in phenols, mainly oleuropein, which can be hydrolyzed into several bioactive compounds, including hydroxytyrosol. In this study, water extract from olive leaves ‘Biancolilla’ was analyzed for polyphenol profile, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and protective effect on differentiated Caco-2 cells. The efficacy of two enzymatic treatments in promoting the release of bioactive phenols was investigated: a) enzymatic extract from Wickerhamomyces anomalus, characterized by β-glucosidase and esterase activities; b) commercial β-glucosidase. Composition and bioactivity of the resulting extracts were compared. The results showed that the yeast-treated extract presented hydroxytyrosol content and DPPH radical scavenging activity comparable to those obtained using commercial β-glucosidase; however, it was showed the additional presence of hydroxycinnamic acids. In experiments on Caco-2 cells, the leaf extracts promoted the recovery of cell membrane barrier at different minimum effective concentrations. The high specificity of W. anomalus enzymatic extract may represent an effective tool for the release of bioactive phenols from olive by-products.
Keywords:
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