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ANTIOXIDANT ACTIVITY OF FERMENTED BERRY JUICES AND THEIR EFFECTS ON NITRIC OXIDE AND TUMOR NECROSIS FACTOR‐ALPHA PRODUCTION IN MACROPHAGES 264.7 GAMMA NO(–) CELL LINE
Author(s) -
VUONG TRI,
MARTIN LUC,
MATAR CHANTAL
Publication year - 2006
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2006.00054.x
Subject(s) - berry , food science , fermentation , antioxidant , chemistry , wine , yeast , fruit wine , malolactic fermentation , tumor necrosis factor alpha , nitric oxide , bacteria , biochemistry , biology , botany , lactic acid , genetics , organic chemistry , brewing , endocrinology
Serratia vaccinii , a novel bacterium isolated from blueberry microflora, increased the phenolic content of berry juices, and thus increased antioxidant activities. The fermentation capacity of Serratia was investigated with Saskatoon berries, cranberries, strawberries and grapes in both aerobic and anaerobic conditions. It was shown to be compatible with wine yeast in anaerobic fermentations, producing wine with high antioxidant activity. The effects of fermented berry juices were tested on lipopolysaccharide/inferon‐gamma‐activated macrophages 264.7 NO(–). Data indicated that fermented berry juices strongly inhibited activated‐macrophage NO production but induced tumor necrosis factor‐alpha production.