Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum

Autores
Nutter, Julia; Fritz, Rosalia; Iurlina, Miriam Ofelia; Saiz, Amelia Ivone
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system.
Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Materia
Flavonoids
Honey
Lactobacillus Fermentum
Pediococcus Pentosaceus
Phenolic Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/62166
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentumNutter, JuliaFritz, RosaliaIurlina, Miriam OfeliaSaiz, Amelia IvoneFlavonoidsHoneyLactobacillus FermentumPediococcus PentosaceusPhenolic Compoundshttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system.Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaFil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; ArgentinaElsevier Science2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62166Nutter, Julia; Fritz, Rosalia; Iurlina, Miriam Ofelia; Saiz, Amelia Ivone; Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum; Elsevier Science; LWT - Food Science and Technology; 70; 7-2016; 309-3140023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816301463info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.03.009info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:45:43Zoai:ri.conicet.gov.ar:11336/62166instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:45:43.541CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
spellingShingle Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
Nutter, Julia
Flavonoids
Honey
Lactobacillus Fermentum
Pediococcus Pentosaceus
Phenolic Compounds
title_short Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_full Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_fullStr Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_full_unstemmed Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
title_sort Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum
dc.creator.none.fl_str_mv Nutter, Julia
Fritz, Rosalia
Iurlina, Miriam Ofelia
Saiz, Amelia Ivone
author Nutter, Julia
author_facet Nutter, Julia
Fritz, Rosalia
Iurlina, Miriam Ofelia
Saiz, Amelia Ivone
author_role author
author2 Fritz, Rosalia
Iurlina, Miriam Ofelia
Saiz, Amelia Ivone
author2_role author
author
author
dc.subject.none.fl_str_mv Flavonoids
Honey
Lactobacillus Fermentum
Pediococcus Pentosaceus
Phenolic Compounds
topic Flavonoids
Honey
Lactobacillus Fermentum
Pediococcus Pentosaceus
Phenolic Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system.
Fil: Nutter, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
Fil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
description Honey is widely known for having antimicrobial and antioxidant activity. These abilities are attributed to honey hydrogen peroxide (H2O2) and polyphenols. Polyphenols also exert beneficial effect on some species of lactic acid bacteria (LAB). In this study, we evaluate the effect of Prosopis sp. honey on the growth and fermentative activity of Pediococcus pentosaceus and Lactobacillus fermentum. Prosopis sp. honey was found to be an important source of phenolic compounds, especially flavonoids, being their average content superior to other honeys. LAB assessed in this study exhibited different responses to the presence of honey. P. pentosaceus was able to develop in concentrations of honey up to 25% (w/v), whilst L. fermentum showed high sensitivity, being affected both growth and fermentative activity. However, as a result of LAB fermentative capacity, the total phenolic and flavonoid content present in 6.5% (w/v) honey solutions was increased, improving the antioxidant activity of this system.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/62166
Nutter, Julia; Fritz, Rosalia; Iurlina, Miriam Ofelia; Saiz, Amelia Ivone; Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum; Elsevier Science; LWT - Food Science and Technology; 70; 7-2016; 309-314
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62166
identifier_str_mv Nutter, Julia; Fritz, Rosalia; Iurlina, Miriam Ofelia; Saiz, Amelia Ivone; Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum; Elsevier Science; LWT - Food Science and Technology; 70; 7-2016; 309-314
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816301463
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.03.009
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083556383653888
score 13.22299

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