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 language | English |
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Pages (from-to) | 950-958 |
Journal | Food Chemistry |
Volume | 197 |
Issue number | Part A |
DOIs | |
Publication status | Published - 2016 |
MoE publication type | A1 Journal article-refereed |
Keywords
- cloudberry
- bioprocessing
- fermentation
- dry fractionation
- antimicrobial activity
- antiadhesion activity
- anti-inflammatory activity
- phenolic compounds