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Immature pear ( Pyrus pyrifolia cv. Niitaka) fruits were fermented with Leuconostoc mesenteroides and Aspergillus oryzae , which are commonly used as starters for manufacturing fermented foods. Fermented immature pear fruit extracts (FIPF) by L. mesenteroides showed significantly higher radical-scavenging activity using DPPH, ABTS, superoxide anion, and hydroxyl radicals and reducing power capacity than unfermented immature pear fruit extracts. L. mesenteroides -FIPF more effectively inhibited the formation of cholesteryl ester hydroperoxide in copper ion-induced rat blood plasma. In addition, the L. mesenteroides -FIPF strongly inhibited tyrosinase activity and the growth of pathogenic skin bacteria. In contrast, enhanced antioxidative and antibacterial activities were not apparent in A. oryzae -FIPF. The antioxidative and antimicrobial activities of the fermented and unfermented immature pear fruits were correlated with the flavonoid contents. These results indicate that fermentation enhances antioxidative and antimicrobial activities of immature pear fruits.

food science and biotechnology/food science and biotechnology

Enhancement of antioxidative and antimicrobial activities of immature pear (Pyrus pyrifolia cv. Niitaka) fruits by fermentation with Leuconostoc mesenteroides