Laboratory of Food Biotechnology

South Amherst, MA, United States

Laboratory of Food Biotechnology

South Amherst, MA, United States

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Ankolekar C.,Laboratory of Food Biotechnology | Johnson K.,Laboratory of Food Biotechnology | Pinto M.,Laboratory of Food Biotechnology | Johnson D.,Laboratory of Food Biotechnology | And 3 more authors.
Journal of Food Biochemistry | Year: 2012

Apple juice from four cultivars were fermented for 0, 24, 48 and 72h using Lactobacillus acidophilus and their effects related to management of hyperglycemia, hypertension, inhibition of Helicobacter pylori and proliferation of probiotic Bifidobacterium longum were evaluated using in vitro models. All the assays were carried out at fermented acidic pH and by adjusting the pH to 6.0-7.0. Total soluble phenolics, 2,2-diphenyl-1-picrylhydrazyl-linked free radical-scavenging activity and α-amylase inhibition decreased over 72h. Overall, α-glucosidase inhibition and hypertension-relevant angiotensin-converting enzyme inhibition decreased after 72h for pH-adjusted samples, whereas contrasting results were obtained for fermented acidic pH samples. Only at 48- and 72-h fermented acidic pH samples had H. pylori inhibitory activity. Further investigations into mechanisms using proline revealed that H. pylori inhibition was not through inhibition of proline oxidation via proline dehydrogenase. No inhibition was observed when samples that had H. pylori inhibition were further tested for their effect on probiotic Bifidobacterium longum growth. © 2011 Wiley Periodicals, Inc.


Ankolekar C.,Laboratory of Food Biotechnology | Pinto M.,Laboratory of Food Biotechnology | Greene D.,University of Massachusetts Amherst | Shetty K.,Laboratory of Food Biotechnology
Innovative Food Science and Emerging Technologies | Year: 2012

Four commonly consumed cultivars of pear were homogenized to extract their juice, fermented using Lactobacillus acidophilus for 0, 24, 48 and 72 h and their potential for management of hyperglycemia and hypertension were evaluated using in vitro assays. The pH of the juices was adjusted to 6.0-7.0 before fermentation and assays at each time point were carried out at fermented acidic pH and by adjusting the pH to 6.0-7.0. Overall there was a decrease in total soluble phenolics and DPPH-linked free radical scavenging activity with fermentation over a period of 72 h. α-Glucosidase inhibitory activity increased or remained constant for both pH adjusted and fermented acidic pH samples. Initial ACE inhibitory activity decreased for all samples with fermentation. Epicatechin and quercetin derivatives were the major phenolic compounds in the fermented samples. Industrial relevance: In this study, fermenting pear juice with lactic acid bacteria was shown to have potential for use in diet designs for managing type 2 diabetes due to the enhanced inhibitory bioactivity of the juice using relevant in vitro enzyme assay models. Our research provides innovative strategies to develop low-cost dietary support of common fruits enriched in bioactives to compliment traditional drug and nutritional therapies to potentially combat type 2 diabetes. Also from our fermentation-based strategies we can advance functional food designs using sound biochemical rationale to potentially manage early stage type 2 diabetes and its oxidative complications based on further animal and clinical studies. Our approach may be used as a novel method to deliver probiotic lactic acid bacteria in lactose intolerant people in fermented fruit-based system with multiple potential health benefits. © 2011 Elsevier Ltd.


Barbosa A.C.L.,Laboratory of Food Biotechnology | Sarkar D.,Laboratory of Food Biotechnology | Pinto M.D.S.,Laboratory of Food Biotechnology | Ankolekar C.,Laboratory of Food Biotechnology | And 2 more authors.
Journal of Food Biochemistry | Year: 2013

Fresh pear consumption could provide health benefits by reducing the risk of chronic diseases such as hyperglycemia linked to type 2 diabetes. This in vitro study investigated the phenolic-linked antihyperglycemia bioactive factors in aqueous and ethanolic extracts of peel and pulp from eight different freshly harvested and long-term stored pear varieties. Total soluble phenolics, 2,2-diphenyl-1-picrylhydrazyl radical scavenging-based antioxidant activity and associated in vitro alpha-glucosidase, alpha-amylase and angiotensin I-converting inhibitory activities were analyzed. Peel extracts had higher total soluble phenolic content and related antioxidant capacity than pulp extracts. Comice variety had the highest total phenolic contents with positive correlation to total antioxidant activity. Aqueous pulp extracts had high alpha-amylase inhibitory activities with no correlation to phenolic content. However, the peel ethanolic extracts had the highest alpha-glucosidase inhibitory activity with positive correlation to total phenolics. This research provides the biochemical rationale for further clinical studies to include pear as part of healthy diet. © 2012 Wiley Periodicals, Inc.

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