Phenolic Biotransformations in Wheatgrass Juice after Primary and Secondary Fermentation

• Published in: Foods 2023-04, Vol.12 (8), p.1624
• Main Authors: Kaur, Baljinder, Kumar, Balvir, Sirhindi, Geetika, Guleria, Nidhi, Kaur, Jashandeep
• Format: Article
• Language: English
• Subjects: Anthocyanins; Anthraquinones; Benzoic acid; Bioconversion; Biotransformation; Cancer therapies; Carotenoids; Chemical properties; Coumaric acid; Dietary supplements; Enzymes; Ethanol; Fermentation; Fermented food; Flavonoids; Food; Food science; Fruit juices; Functional foods & nutraceuticals; Glycosylation; Hydroxycinnamic acid; Ionization; Juices; lactic acid bacteria; Lignans; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Metabolism; metabolomic analysis; Moisture content; Nutritional aspects; nutritional beverages; Observations; Phenolic compounds; Phenols; Pigments; Potassium; Quinic acid; Quinolones; Red pigments; Saccharomyces cerevisiae; Steroid hormones; Steroids; Sterols; Synthesis; Terpenes; therapeutic phenols in fermented drinks; Triterpenes; wheatgrass juice; Wheatgrasses; Yeast; Yeasts
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12081624

Fermented wheatgrass juice was prepared using a two-stage fermentation process by employing and recombinant BD16 ( ). During fermentation, a reddish-brown hue appeared in wheatgrass juice due to production of different types of red pigments. The fermented wheatgrass juice has considerably higher content of anthocyanins, total phenols and beta-carotenes as compared to unfermented wheatgrass juice. It has low ethanol content, which might be ascribed to the presence of certain phytolignans in wheatgrass juice. Several yeast-mediated phenolic transformations (such as bioconversion of coumaric acid, hydroxybenzoic acid, hydroxycinnamic acid and quinic acid into respective derivatives; glycosylation and prenylation of flavonoids; glycosylation of lignans; sulphonation of phenols; synthesis of carotenoids, diarylnonanoids, flavanones, stilbenes, steroids, quinolones, di- and tri-terpenoids and tannin) were identified in fermented wheatgrass juice using an untargeted liquid chromatography (LC)-mass spectrometry (MS)-matrix-assisted laser desorption/ionization (MALDI)-time-of-flight (TOF)/time-of-flight (TOF) technique. The recombinant . BD16 ( ) also supported flavonoid and lignin glycosylation; benzoic acid, hydroxycoumaric acid and quinic acid derivatization; and synthesis of anthraquinones, sterols and triterpenes with therapeutic benefits. The information presented in this manuscript may be utilized to elucidate the importance of and . BD16 ( ) mediated phenolic biotransformations in developing functional food supplements such as fermented wheatgrass juice.