Fermantation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

• Published in: Food Chemistry
• Main Authors: Puupponen-Pimiä, Riitta, Nohynek, Liisa, Juvonen, Riikka, Kössö, Tuija, Truchado, Pilar, Westerlund-Wikström, Benita, Leppänen, Tiina, Moilanen, Eeva, Oksman-Caldentey, Kirsi-Marja
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2016
• Subjects: cloudberry; bioprocessing; fermentation; dry fractionation; antimicrobial activity; antiadhesion activity; anti-inflammatory activity; phenolic compounds; Rubus chamaemorus
• Online Access: https://cris.vtt.fi/en/publications/63adc13f-b39d-43ac-b6f8-c209a64b3499; https://doi.org/10.1016/j.foodchem.2015.11.061

Phenolic composition and bioactivity of cloudberry was modified by bioprocessing, and highly bioactive fractions were produced by dry fractionation of the press cake. During fermentation polymeric ellagitannins were partly degraded into ellagic acid derivatives. Phenolic compounds were differentially distributed in seed coarse and fine fractions after dry fractionation process. Tannins concentrated in fine fraction, and flavonol derivatives were mainly found in coarse fraction. Ellagic acid derivatives were equally distributed between the dry fractions. Fermentation and dry fractionation increased statistically significantly anti-adhesion and anti-inflammatory activity of cloudberry. The seed fine fraction showed significant inhibition of P fimbria-mediated haemagglutination assay of uropathogenic Escherichia coli. The seed coarse fraction significantly reduced NO and IL-6 production and iNOS expression in activated macrophages. Fermentation did not affect antimicrobial activity, but slight increase in activity was detected in dry fractions. The results indicate the potential of cloudberry in pharma or health food applications.