Fermantation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

Riitta Puupponen-Pimiä (Corresponding Author), Liisa Nohynek, Riikka Juvonen, Tuija Kössö, Pilar Truchado, Benita Westerlund-Wikström, Tiina Leppänen, Eeva Moilanen, Kirsi-Marja Oksman-Caldentey

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

Abstract

Phenolic composition and bioactivity of cloudberry was modified by bioprocessing, and highly bioactive fractions were produced by dry fractionation of the press cake. During fermentation polymeric ellagitannins were partly degraded into ellagic acid derivatives. Phenolic compounds were differentially distributed in seed coarse and fine fractions after dry fractionation process. Tannins concentrated in fine fraction, and flavonol derivatives were mainly found in coarse fraction. Ellagic acid derivatives were equally distributed between the dry fractions. Fermentation and dry fractionation increased statistically significantly anti-adhesion and anti-inflammatory activity of cloudberry. The seed fine fraction showed significant inhibition of P fimbria-mediated haemagglutination assay of uropathogenic Escherichia coli. The seed coarse fraction significantly reduced NO and IL-6 production and iNOS expression in activated macrophages. Fermentation did not affect antimicrobial activity, but slight increase in activity was detected in dry fractions. The results indicate the potential of cloudberry in pharma or health food applications.
Original languageEnglish
Pages (from-to)950-958
JournalFood Chemistry
Volume197
Issue numberPart A
DOIs
Publication statusPublished - 2016
MoE publication typeA1 Journal article-refereed

Fingerprint

Rubus chamaemorus
Fractionation
Bioactivity
Fermentation
Ellagic Acid
Seed
Seeds
fractionation
ellagic acid
chemical derivatives
fermentation
Derivatives
uropathogenic Escherichia coli
seeds
Hydrolyzable Tannins
Uropathogenic Escherichia coli
bioprocessing
oilseed cakes
health foods
Macrophages

Keywords

  • cloudberry
  • bioprocessing
  • fermentation
  • dry fractionation
  • antimicrobial activity
  • antiadhesion activity
  • anti-inflammatory activity
  • phenolic compounds

Cite this

Puupponen-Pimiä, Riitta ; Nohynek, Liisa ; Juvonen, Riikka ; Kössö, Tuija ; Truchado, Pilar ; Westerlund-Wikström, Benita ; Leppänen, Tiina ; Moilanen, Eeva ; Oksman-Caldentey, Kirsi-Marja. / Fermantation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus). In: Food Chemistry. 2016 ; Vol. 197, No. Part A. pp. 950-958.
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abstract = "Phenolic composition and bioactivity of cloudberry was modified by bioprocessing, and highly bioactive fractions were produced by dry fractionation of the press cake. During fermentation polymeric ellagitannins were partly degraded into ellagic acid derivatives. Phenolic compounds were differentially distributed in seed coarse and fine fractions after dry fractionation process. Tannins concentrated in fine fraction, and flavonol derivatives were mainly found in coarse fraction. Ellagic acid derivatives were equally distributed between the dry fractions. Fermentation and dry fractionation increased statistically significantly anti-adhesion and anti-inflammatory activity of cloudberry. The seed fine fraction showed significant inhibition of P fimbria-mediated haemagglutination assay of uropathogenic Escherichia coli. The seed coarse fraction significantly reduced NO and IL-6 production and iNOS expression in activated macrophages. Fermentation did not affect antimicrobial activity, but slight increase in activity was detected in dry fractions. The results indicate the potential of cloudberry in pharma or health food applications.",
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Fermantation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus). / Puupponen-Pimiä, Riitta (Corresponding Author); Nohynek, Liisa; Juvonen, Riikka; Kössö, Tuija; Truchado, Pilar; Westerlund-Wikström, Benita; Leppänen, Tiina; Moilanen, Eeva; Oksman-Caldentey, Kirsi-Marja.

In: Food Chemistry, Vol. 197, No. Part A, 2016, p. 950-958.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Fermantation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

AU - Puupponen-Pimiä, Riitta

AU - Nohynek, Liisa

AU - Juvonen, Riikka

AU - Kössö, Tuija

AU - Truchado, Pilar

AU - Westerlund-Wikström, Benita

AU - Leppänen, Tiina

AU - Moilanen, Eeva

AU - Oksman-Caldentey, Kirsi-Marja

PY - 2016

Y1 - 2016

N2 - Phenolic composition and bioactivity of cloudberry was modified by bioprocessing, and highly bioactive fractions were produced by dry fractionation of the press cake. During fermentation polymeric ellagitannins were partly degraded into ellagic acid derivatives. Phenolic compounds were differentially distributed in seed coarse and fine fractions after dry fractionation process. Tannins concentrated in fine fraction, and flavonol derivatives were mainly found in coarse fraction. Ellagic acid derivatives were equally distributed between the dry fractions. Fermentation and dry fractionation increased statistically significantly anti-adhesion and anti-inflammatory activity of cloudberry. The seed fine fraction showed significant inhibition of P fimbria-mediated haemagglutination assay of uropathogenic Escherichia coli. The seed coarse fraction significantly reduced NO and IL-6 production and iNOS expression in activated macrophages. Fermentation did not affect antimicrobial activity, but slight increase in activity was detected in dry fractions. The results indicate the potential of cloudberry in pharma or health food applications.

AB - Phenolic composition and bioactivity of cloudberry was modified by bioprocessing, and highly bioactive fractions were produced by dry fractionation of the press cake. During fermentation polymeric ellagitannins were partly degraded into ellagic acid derivatives. Phenolic compounds were differentially distributed in seed coarse and fine fractions after dry fractionation process. Tannins concentrated in fine fraction, and flavonol derivatives were mainly found in coarse fraction. Ellagic acid derivatives were equally distributed between the dry fractions. Fermentation and dry fractionation increased statistically significantly anti-adhesion and anti-inflammatory activity of cloudberry. The seed fine fraction showed significant inhibition of P fimbria-mediated haemagglutination assay of uropathogenic Escherichia coli. The seed coarse fraction significantly reduced NO and IL-6 production and iNOS expression in activated macrophages. Fermentation did not affect antimicrobial activity, but slight increase in activity was detected in dry fractions. The results indicate the potential of cloudberry in pharma or health food applications.

KW - cloudberry

KW - bioprocessing

KW - fermentation

KW - dry fractionation

KW - antimicrobial activity

KW - antiadhesion activity

KW - anti-inflammatory activity

KW - phenolic compounds

U2 - 10.1016/j.foodchem.2015.11.061

DO - 10.1016/j.foodchem.2015.11.061

M3 - Article

VL - 197

SP - 950

EP - 958

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - Part A

ER -