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Tufariello M, Anglana C, Crupi P, Virtuosi I, Fiume P, Di Terlizzi B, Moselhy N, Attay HA, Pati S, Logrieco AF, Mita G, Bleve G. Efficacy of yeast starters to drive and improve Picual, Manzanilla and Kalamàta table olive fermentation. J Sci Food Agric 2019; 99:2504-2512. [PMID: 30379330 DOI: 10.1002/jsfa.9460] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 08/28/2018] [Accepted: 10/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Table olive fermentation is an unpredictable process and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of green and black table olives by the Greek method was investigated. Pilot-scale production by spontaneous fermentation as a control, olives started with previously selected Saccharomyces cerevisiae strains and fermentation driven by commercial S. cerevisiae baker's yeast strain were carried out for each of Manzanilla, Picual and Kalamàta table olive cultivars. RESULTS Time of fermentation was significantly shortened to 40 days to complete the transformation process for all three tested cultivars. Inoculated table olives were enhanced in their organoleptic and nutritional properties in comparison with corresponding samples obtained by spontaneous fermentation. The use of starters was also able to improve safety traits of table olives in terms of biogenic amine reduction as well as absence of undesired microorganisms at the end of the process. CONCLUSIONS Autochthonous, but also non-autochthonous, yeasts can be used to start and control table olive fermentations and can significantly improve quality and safety aspects of table olives produced by many smallholder farmers. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Maria Tufariello
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Chiara Anglana
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Pasquale Crupi
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura - Centro di Ricerca Viticoltura ed Enologia, Turi (BA), Italy
| | | | | | | | | | | | - Sandra Pati
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, Foggia, Italy
| | - Antonio F Logrieco
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Bari, Italy
| | - Giovanni Mita
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
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Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Marino Gammazza A, Knap N, Wozniak M, Gorska-Ponikowska M. Potential Health Benefits of Olive Oil and Plant Polyphenols. Int J Mol Sci 2018; 19:E686. [PMID: 29495598 PMCID: PMC5877547 DOI: 10.3390/ijms19030686] [Citation(s) in RCA: 307] [Impact Index Per Article: 51.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 02/11/2018] [Accepted: 02/25/2018] [Indexed: 02/06/2023] Open
Abstract
Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects. Scientific studies present the ability of polyphenols to modulate the human immune system by affecting the proliferation of white blood cells, and also the production of cytokines or other factors that participate in the immunological defense. The aim of the review is to focus on polyphenols of olive oil in context of their biological activities.
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Affiliation(s)
| | - Paulina Przychodzen
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Francesco Cappello
- Department of Experimental Biomedicine and Clinical Neurosciences (BioNeC), University of Palermo, 90127 Palermo, Italy.
- Euro-Mediterranean Institute of Science and Technology (IEMEST), 90136 Palermo, Italy.
| | | | - Antonella Marino Gammazza
- Department of Experimental Biomedicine and Clinical Neurosciences (BioNeC), University of Palermo, 90127 Palermo, Italy.
- Euro-Mediterranean Institute of Science and Technology (IEMEST), 90136 Palermo, Italy.
| | - Narcyz Knap
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Michal Wozniak
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
| | - Magdalena Gorska-Ponikowska
- Department of Medical Chemistry, Medical University of Gdansk, 80-211 Gdańsk, Poland.
- Institute of Biomaterials and Biomolecular Systems, Department of Biophysics, University of Stuttgart, 70569 Stuttgart, Germany.
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Lombardo L, Grasso F, Lanciano F, Loria S, Monetti E. Broad-Spectrum Health Protection of Extra Virgin Olive Oil Compounds. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/b978-0-444-64057-4.00002-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2023]
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Bavaro S, D'Antuono I, Cozzi G, Haidukowski M, Cardinali A, Logrieco A. Inhibition of aflatoxin B1 production by verbascoside and other olive polyphenols. WORLD MYCOTOXIN J 2016. [DOI: 10.3920/wmj2015.2018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
In this study, the effects of pure olive phenolic compounds and olive mill wastewater (OMWW) (after membrane filtration treatments) on Aspergillus flavus growth and aflatoxin B1 (AFB1) production, were investigated. Five OMWWs coming from Greek (Lianolia, Koroneiki and Asprolia) and Italian (Cellina di Nardò and Coratina) olive oil cultivars, opportunely filtered using a membrane system, were added at two concentrations (5 and 15%) to growth medium, in order to evaluate their effect on A. flavus growth and AFB1 production. The OMWW fractions treatment, after 6 days of incubation, did not inhibit the fungal growth rate, but at 15% concentration significantly reduced the AFB1 production (ranging from 88 to 100%). A similar approach was used for caffeic acid, hydroxytyrosol, tyrosol and verbascoside, the major pure phenolic compounds identified in OMWW fractions. They were evaluated at increasing doses (10, 50 and 100 µg/ml) following both AFB1 production and fungal growth. At the highest concentration (100 µg/ml) all pure compounds showed a reduction of about 99% of AFB1 production without any influence on fungal growth. This is the first time in which OMWWs and their main phenolics were used in the treatments against AFB1 production. The results obtained could provide possible new strategies for preventing AFB1 food contamination using olive polyphenols and OMWW fractions with anti-aflatoxigenic effect, and permitting to harness in a sustainable way an olive oil by-product.
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Affiliation(s)
- S.L. Bavaro
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - I. D'Antuono
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - G. Cozzi
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - M. Haidukowski
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - A. Cardinali
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
| | - A.F. Logrieco
- Institute of Sciences of Food Production, ISPA-CNR, Via Amendola 122/0, 70126 Bari, Italy
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Speranza B, Racioppo A, Sinigaglia M, Corbo MR, Bevilacqua A. Use of central composite design in food microbiology: a case study on the effects of secondary phenols on lactic acid bacteria from olives. Int J Food Sci Nutr 2015; 66:520-5. [PMID: 26171633 DOI: 10.3109/09637486.2015.1064866] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This paper focuses on the use of statistical Design of Experiments (DoE) to investigate the effects of two anti-lactic acid bacteria compounds on growth and metabolism of lactobacilli isolated from Italian table olives. p-Coumaric and vanillic acids (0.0-0.4%) were used as phenolic compounds, which were combined with salt (0.0-6.0%) and glucose (0.0-4.0%) through a Central Composite Design. Three strains of Lactobacillus plantarum (5 log cfu/ml) were used as test organisms, samples were stored at 37 °C, and cell counts and pH were evaluated periodically. The growth of lactobacilli was affected in a significant way by salt, p-coumaric and vanillic acids, being the salt the most significant factor after 24 h (short storage time), then replaced by p-coumaric acid. p-Coumaric acid also played a significant role on the acidifying ability, expressed as decrease of pH of the medium: microbial metabolism, in fact, appeared as completely inhibited at 0.2% of p-coumaric acid.
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Affiliation(s)
- Barbara Speranza
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia , Foggia , Italy
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6
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Cetin H, Arslan D, Musa Özcan M. Influence of Eriophyid mites (Aculus olearius Castagnoli and Aceria oleae (Nalepa) (Acarina: Eriophyidae)) on some physical and chemical characteristics of Ayvalık variety olive fruit. J Sci Food Agric 2011; 91:498-504. [PMID: 21218484 DOI: 10.1002/jsfa.4212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2009] [Revised: 09/27/2010] [Accepted: 10/03/2010] [Indexed: 05/08/2023]
Abstract
BACKGROUND Aculus olearius Castagnoli is a recently recorded species that damages olive fruits in the Mediterranean basin of Turkey. Thus, the effects of Eriophyid mites (Aculus olearius Castagnoli and Aceria oleae (Nalepa) (Acarina: Eriophyidae) on the olive fruits from Ayvalık variety in southern Turkey were studied for the first time in terms of some physical parameters and chemical constituents including some individual phenolics. RESULTS The Eriophyid damaged fruits had higher L* values (lighter colour) and tyrosol level (37.53 mg kg(-1) ) than the undamaged fruits (28.51 mg kg(-1) ) in August. In contrast, Eriophyid damaged fruits were darker in colour and had lower levels (25.77 mg kg(-1) ) of tyrosol than those of undamaged fruits (79.14 mg kg(-1) ) in October. Eriophyid damaged samples had higher values of vanillic acid than the undamaged samples. An increase in the average concentrations of hydroxytyrosol and p-coumaric acid was observed in the fruits harvested in August, whilst the oleuropein content decreased. CONCLUSION The harvest in October can be recommended regarding the higher dimensional values, total oil, dry matter and oleuropein contents. But the interaction between harvest time and Eriophyid damage was found effective in terms of tyrosol content and skin colour; as tyrosol values were lower in the fruits harvested in October and the fruits were darker. The resistance of undamaged fruits against Eriophyid damage can be linked to high tyrosol content of these fruits.
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Affiliation(s)
- Hüseyin Cetin
- Department of Plant Protection, Faculty of Agriculture, Selçuk University, 42031 Konya, Turkey
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Medina E, Romero C, Brenes M, García P, de Castro A, García A. Profile of anti-lactic acid bacteria compounds during the storage of olives which are not treated with alkali. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0916-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Ruiz-Barba J, Brenes-Balbuena M, Jiménez-Díaz R, García-García P, Garrido-Fernández A. Inhibition ofLactobacillus plantarumby polyphenols extracted from two different kinds of olive brine. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1993.tb02990.x] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Rodriguez MM, Perez J, Ramos-Cormenzana A, Martinez J. Effect of extracts obtained from olive oil mill waste waters onBacillus megateriumATCC 33085. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1988.tb03378.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S, La Guardia M. The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health. Nutr Res Rev 2007; 18:98-112. [DOI: 10.1079/nrr200495] [Citation(s) in RCA: 428] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
AbstractThe Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.
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Abstract
The inhibitors involved in the lactic acid fermentation of table olives were investigated in aseptic olive brines of the Manzanilla and Gordal varieties. Phenolic and oleosidic compounds in these brines were identified by high-performance liquid chromatography with ultraviolet and electrospray ionization mass spectrometry detection, and several substances were also characterized by nuclear magnetic resonance. Among these compounds, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol showed the strongest antilactic acid bacteria activity, and its presence in brines could explain the growth inhibition of these microorganisms during olive fermentation. However, it was found that the dialdehydic form of decarboxymethyl elenolic acid, identified for the first time in table olives, and an isomer of oleoside 11-methyl ester were also effective against Lactobacillus pentosus and can, therefore, contribute to the antimicrobial activity of olive brines. It must also be stressed that the three new inhibitors discovered in table olive brines exerted a more potent antibacterial activity than the well-studied oleuropein and hydroxytyrosol.
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Báidez AG, Gómez P, Del Río JA, Ortuño A. Dysfunctionality of the xylem in Olea europaea L. Plants associated with the infection process by Verticillium dahliae Kleb. Role of phenolic compounds in plant defense mechanism. J Agric Food Chem 2007; 55:3373-7. [PMID: 17394331 DOI: 10.1021/jf063166d] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Xylem ultrastructural modification and the possible participation of phenolic compounds in the natural defense or resistance mechanisms of olive plants infected with Verticillium dahliae Kleb. were studied. Microscopic study showed that the mycelium propagated and passed from one element to another through the pit. The formation of tyloses and aggregates contributed to obstruction of the xylem lumen. In vivo changes in the levels of these phenolic compounds in infected olive plants and their antifungal activity against Verticillium dahliae Kleb., as revealed by in vitro study, strongly suggest that they are involved in natural defense or resistance mechanisms in this plant material, the most active being quercetin and luteolin aglycons, followed by rutin, oleuropein, luteolin-7-glucoside, tyrosol, p-coumaric acid, and catechin. .
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Affiliation(s)
- Ana G Báidez
- Plant Biology Department, Faculty of Biology, University of Murcia, 30100 Espinardo, Murcia, Spain
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Abstract
Oleuropein hydrolysis products, obtained both by endogenous beta-glucosidase and almond commercial one, were investigated by classic methodologies and by 1HNMR experiments. We found that both presence and relative amount of the different compounds in the reaction mixture are stricly related to the used enzyme.
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Affiliation(s)
- Marcella Guiso
- Dipartimento di Chimica Università La Sapienza, Piazzale Aldo Moro, 5 - 00185 Roma (Italy).
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Obied HK, Allen MS, Bedgood DR, Prenzler PD, Robards K, Stockmann R. Bioactivity and analysis of biophenols recovered from olive mill waste. J Agric Food Chem 2005; 53:823-37. [PMID: 15712986 DOI: 10.1021/jf048569x] [Citation(s) in RCA: 223] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Biophenols have attracted increasing attention during the past few years due to their biological activities and natural abundance and are potential targets for the food and pharmaceutical industries. Olive mill waste (OMW) is rich in biophenols and typically contains 98% of the total phenols in the olive fruit, making value addition to OMW an attractive enterprise. The phenolic profile of OMW is complex, yet this complexity has not been fully exploited in the valorization of the waste. Most work on the bioactivity of OMW has focused on antioxidant and antimicrobial activities. The analytical techniques used to identify and quantify active biophenols are also reviewed.
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Affiliation(s)
- Hassan K Obied
- School of Science and Technology and School of Wine and Food Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia
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Fiorentino A, Gentili A, Isidori M, Monaco P, Nardelli A, Parrella A, Temussi F. Environmental effects caused by olive mill wastewaters: toxicity comparison of low-molecular-weight phenol components. J Agric Food Chem 2003; 51:1005-1009. [PMID: 12568563 DOI: 10.1021/jf020887d] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Olive oil mill wastewaters (OMWs) show significant polluting properties due to their content of organic substances, and because of their high toxicity toward several biological systems. Wastewaters' toxicity has been attributed to their phenolic constituents. A chemical study of wastewaters from a Ligurian oil mill characterized phenolic products such as 1,2-dihydroxybenzene (catechol), derivatives of benzoic acid, phenylacetic acid, phenylethanol, and cinnamic acid. The OMWs were fractioned by ultrafiltration and reverse osmosis techniques and tested for toxicity on aquatic organisms from different trophic levels: the alga Pseudokirchneriella subcapitata (formerly known as Selenastrum capricornutum); the rotifer Brachionus calyciflorus; and two crustaceans, the cladoceran Daphnia magna and the anostracan Thamnocephalus platyurus. The fraction most toxic to the test organisms was that from reverse osmosis containing compounds of low molecular weight (<350 Da), and this was especially due to the presence of catechol and hydroxytyrosol, the most abundant components of the fraction.
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Affiliation(s)
- Antonio Fiorentino
- Dipartimento di Scienze della Vita, Seconda Università di Napoli, Via Vivaldi 43, I-81100 Caserta, Italy
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Marsilio V, Lanza B, Pozzi N. Progress in table olive debittering: Degradation in vitro of oleuropein and its derivatives by Lactobacillus plantarum. J AM OIL CHEM SOC 1996; 73:593-7. [DOI: 10.1007/bf02518113] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ciafardini G, Marsilio V, Lanza B, Pozzi N. Hydrolysis of Oleuropein by
Lactobacillus plantarum
Strains Associated with Olive Fermentation. Appl Environ Microbiol 1994; 60:4142-7. [PMID: 16349442 PMCID: PMC201948 DOI: 10.1128/aem.60.11.4142-4147.1994] [Citation(s) in RCA: 98] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Oleuropein (Chemical Abstracts Service registry number 32619-42-4), a bitter-tasting secoiridoid glucoside commonly found in leaves of the olive tree as well as in olives (
Olea europaea
L.), was found to be hydrolyzed by the β-glucosidase (EC 3.2.1.2.1) produced by oleuropeinolytic
Lactobacillus plantarum
-type strains. Three strains, designated B17, B20, and B21, were isolated from the brine of naturally ripe olives not treated with alkali. These strains were rod-shaped forms, grown at a pH 3.5 limit, and tolerated 1% oleuropein and 8% NaCl in the growth medium. The β-glucosidase produced hydrolyzed 5-bromo-4-chloro-3-indolyl-β-
d
-glucopy-ranoside as well as oleuropein. The presence of 2% glucose in the medium inhibited activity by 40 to 50%, depending on the bacterial strain. Chromatographic analysis of the trimethylsilyl derivatives of the products obtained after 7 days of incubation at 30°C of strain B21 showed all the hydrolysis products of oleuropein, i.e., aglycone, iridoid monoterpen, and 3,4-dihydroxyphenylethanol (hydroxytyrosol). Oleuropein and its aglycone after 21 days of incubation decreased to trace levels with the simultaneous increase in concentration of β-3,4-dihydroxyphenylethanol.
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Affiliation(s)
- G Ciafardini
- Department of Animal, Plant, and Environmental Science, Agriculture Faculty, University of Molise, 86100 Campobasso, Italy
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Ruiz-Barba J, Garrido-Fernandez A, Jimenez-Diaz R. Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum. Lett Appl Microbiol 1991. [DOI: 10.1111/j.1472-765x.1991.tb00505.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ruiz-Barba J, Rios-Sanchez R, Fedriani-Iriso C, Olias J, Rios J, Jimenez-Diaz R. Bactericidal Effect of Phenolic Compounds from Green Olives on Lactobacillus plantarum. Syst Appl Microbiol 1990. [DOI: 10.1016/s0723-2020(11)80170-0] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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