Bioconversion of piceid to resveratrol by selected probiotic cell extracts

• Published in: Bioprocess and biosystems engineering Vol. 39; no. 12; pp. 1879 - 1885
• Main Authors: Basholli-Salihu, Mimoza, Schuster, Roswitha, Mulla, Dafina, Praznik, Werner, Viernstein, Helmut, Mueller, Monika
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-12-2016; Springer Nature B.V
• Subjects: Bioavailability; Biocompatibility; Biological effects; Biotechnology; Biotransformation; Cells; Chemistry; Chemistry and Materials Science; Environmental Engineering/Biotechnology; Extraction processes; Food Science; Glucosides - metabolism; Gram-Positive Bacteria - metabolism; Health promotion; Industrial and Production Engineering; Industrial Chemistry/Chemical Engineering; Lactobacillus; Liquid chromatography; Original Paper; Pharmacology; Probiotics; Resveratrol; Stilbenes - metabolism; Probiotics; Bioconversion; Inflammation; Resveratrol; Piceid
• ISSN: 1615-7591; 1615-7605
• DOI: 10.1007/s00449-016-1662-1

Resveratrol exerts several pharmacological activities, including anti-cancer, anti-inflammatory, cardioprotective, or antioxidant effects. However, due to its occurrence in plants more in glycosidic form as piceid, the bioavailability and bioactivity are limited. The enzymatic potential of probiotics for the transformation of piceid to resveratrol was elucidated. Cell extract from
Bifidobacteria
(
B.
)
infantis, B. bifidum, Lactobacillus
(
L.
)
casei, L. plantarum,
and
L. acidophilus
was evaluated for their effect in this bioconversion using high-performance liquid chromatography (HPLC) as analytical tool. Cell extract of
B. infantis
showed the highest effect on the deglycosylation of piceid to resveratrol, already after 30 min. Cell extracts of all other tested strains showed a significant biotransformation with no further metabolization of resveratrol. The conversion of piceid to resveratrol is of importance to increase bioavailability and bioactivity as shown for anti-inflammation in this study. Cell extracts from probiotics, especially from
B. infantis,
may be added to piceid containing products, for achieving higher biological effects caused by the bioactivity of resveratrol or by health promoting of the probiotics. These findings open a new perspective of novel combination of cell extracts from probiotics and piceid, in health-promoting pharmaceutical and food products.