4.7 Article

Changes in physicochemical and functional properties of Opuntia humifusa during fermentation with cellulolytic enzyme and lactic acid bacteria

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 159, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.lwt.2022.113192

Keywords

Opuntia humifusa; Lactic acid bacteria; Cellulolytic enzyme; Isorhamnetin; Antioxidant activity

Funding

  1. Korea Small and Medium Business Administration [C0268434]
  2. Korea Rural Development Administration [PJ01339805]
  3. Korea Technology & Information Promotion Agency for SMEs (TIPA) [C0268434] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)

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This study demonstrates that fermentation with selected LAB and cellulolytic enzymes can modulate the physical and functional properties of O. humifusa extract. Extracts containing cellulolytic enzymes showed lower viscosity and higher yield, while fermentation process enhanced the total polyphenol content and antioxidant activity. Furthermore, flavonoid glycosides were effectively converted to aglycones during fermentation.
Eastern prickly cactus (Opuntia humifusa) has a substantial therapeutic and dietary value. In this study, O. humifusa plants were fermented at 25 C with cellulolytic enzymes (E, Viscozyme), lactic acid bacteria (LAB), Lactobacillus paraplantarum (Lp), Streptococcus salivarius (Ss), and Weissella confusa (Wc) in various combinations: E, LWS (Lp:Wc:Ss = 1:1:1, v/v/v), and E with LAB (E-Lp, E-Ss, E-Wc, and E-LWS). Significantly lower viscosity (14.5 cP) and higher yield (> 97.4%) were observed in O. humifusa extracts containing E (P < 0.05), whereas the extract with LWS showed the highest viscosity (36.9 cP) and lowest yield (58.8%). Total polyphenol content and antioxidant activity of O. humifusa extract were enhanced, and flavonoid glycosides (isorhamnetin-3-O-rutinoside and isorhamnetin-3-O-glucoside) were effectively converted to aglycones when fermentation was performed with E and LAB. The isorhamnetin and quercetin contents were highest in the E-Wc and E-LWS extracts fermented for 60 h. This study shows that the physical and functional properties of O. humifusa extract may be modulated by fermentation with selected LAB and cellulolytic enzymes.

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