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Hidalgo M.,Institute Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan | Oruna-Concha M.J.,University of Reading | Kolida S.,University of Reading | Walton G.E.,University of Reading | And 4 more authors.
Journal of Agricultural and Food Chemistry | Year: 2012

Consumption of anthocyanins has been related with beneficial health effects. However, bioavailability studies have shown low concentration of anthocyanins in plasma and urine. In this study, we have investigated the bacterial-dependent metabolism of malvidin-3-glucoside, gallic acid and a mixture of anthocyanins using a pH-controlled, stirred, batch-culture fermentation system reflective of the distal human large intestine conditions. Most anthocyanins have disappeared after 5 h incubation while gallic acid remained constant through the first 5 h and was almost completely degraded following 24 h of fermentation. Incubation of malvidin-3-glucoside with fecal bacteria mainly resulted in the formation of syringic acid, while the mixture of anthocyanins resulted in formation of gallic, syringic and p-coumaric acids. All the anthocyanins tested enhanced significantly the growth of Bifidobacterium spp. and Lactobacillus-Enterococcus spp. These results suggest that anthocyanins and their metabolites may exert a positive modulation of the intestinal bacterial population. © 2012 American Chemical Society. Source

Nisiotou A.,Wine Institute of Athens | Dourou D.,Wine Institute of Athens | Filippousi M.-E.,Wine Institute of Athens | Banilas G.,Technological Educational Institute of Athens | Tassou C.,Institute of Technology of Agricultural Products
International Journal of Systematic and Evolutionary Microbiology | Year: 2014

Two bacterial strains (B18BM42Tand B18NM6) were recovered during a study of bacterial diversity on wine grapes (Vitis vinifera L.) from the Nemea region in Greece. Phylogenetic analysis based on 16S rRNA gene sequences placed the two strains within the genus Weissella, and found them to be most closely related to Weissella minor NRIC 1625Tfollowed by Weissella viridescens NRIC 1536T (99.1 and 98.9% sequence similarity, respectively). The level of DNA-DNA relatedness between strains B18NM42Tand W. minor NRIC 1625Tor W. viridescens NRIC 1536Twas 31.9 and 35.0 %, respectively. The two novel strains could be genetically differentiated from their closest relatives by REA-PFGE (restriction enzyme analysis-pulse field gel electrophoresis), RAPD (randomly amplified polymorphic DNA) and rep-PC R analyses (repetitive sequence-based PCR). Physiological examination showed that the novel strains can be distinguished from phylogenetically related species by their ability to grow at 42 6C and by certain carbohydrate fermentations. Based on the evidence above, the affiliation of the two strains to a novel species with the proposed name Weissella uvarum sp. nov. is suggested. The type strain is B18NM42T(=DSM 28060T=NCCB 100484T). © 2014 IUMS. Source

Nisiotou A.A.,Wine Institute of Athens | Dourou D.,Wine Institute of Athens | Filippousi M.-E.,Wine Institute of Athens | Diamantea E.,Wine Institute of Athens | And 3 more authors.
BioMed Research International | Year: 2015

Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts. Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus plantarum dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed higher resistance to low pH, ethanol, SO and CuSOthan vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine. © 2015 Aspasia A. Nisiotou et al. Source

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