Work

Prebiotic potential of enzymatically modified lingonberry polyphenols

Year: 2025

Type: article

Abstract: In the present study, enzymatic glycosylation of polyphenolic compounds obtained from fruits of Vaccinium vitis-idaea L. (lingonberries) was performed. The individual components were identified by HPTLC and HPLC analysis. Fructosyltransferase – levansucrase L17 (FTF) was used for glycosylation purposes. To investigate the prebiotic potential of the glycosylated polyphenols, the metabolic profile of the probiotic strain Lactobacillus plantarum L10 was monitored in the presence of lyophilized lingonberry extract at concentrations ranging from 0.1 to 0.5%. An increase in lactate and acetate concentration was observed among the organic acids studied. The lactate values increased from 18% to 33% at lyophilizate concentrations of 0.1% and 0.5%, respectively. The same trend was observed for acetate, from 13% to 18%. Enzymatically modified polyphenols are very promising as prebiotics due to their ability to selectively modulate the gut microbiota and increase short-chain fatty acids (SCFAs) production, which is associated with improved human intestinal and systemic health.

Source: Pharmacia

DOI: 10.3897/pharmacia.72.e150927

Authors: Diana Karcheva-Bahchevanska, Niko Benbassat, Mariana Nikolova, Kalin Ivanov, Tonka Vasileva, Ilia Iliev

Institutions: Medical University Plovdiv, Plovdiv University

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $107