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<p>This study investigated the antioxidant and anti-inflammatory activities, along with the volatile compounds, in bioconverted grape by-products (<i>Vitis labrusca</i> B.). Antioxidant activity, measured by DPPH and ABTS radical scavenging assays, increased by 36% and 21%, respectively, compared to the control. The highest increase was observed in <i>Lactobacillus rhamnosus</i> GG at 72&#xa0;h for DPPH and <i>Leuconostoc citreum</i> HW02 at 72&#xa0;h for ABTS. The mRNA expression levels of the pro-inflammatory cytokines tumour necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), and interleukin-6 (IL-6), as well as the chemokine monocyte chemoattractant protein-1 (MCP-1), were analysed. Bioconverted grape by-products inhibited the mRNA expression of these cytokines and the chemokine by 40.9%, 60.2%, 52.1%, and 63.1%, respectively. Inhibitory effects on TNF-α, IL-6, and MCP-1 increased by 35.7%, 59.6%, and 49.8%, respectively, as determined by enzyme-linked immunosorbent assay. Fermentation significantly increased the levels of total acids, alcohols, esters, and ketones, while reducing the levels of aldehydes, including 2-hexenal and furfural. These findings indicate that lactic acid bacteria enhance the antioxidant and anti-inflammatory activities of grape by-products while also improving their volatile compound profile.</p>

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Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties

  • 期刊论文

  • 发表日期：

    2026年4月30日

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  • Geonhak Lee,
  • Beomkyung Cho,
  • Kwang-Geun Lee

摘要

This study investigated the antioxidant and anti-inflammatory activities, along with the volatile compounds, in bioconverted grape by-products (Vitis labrusca B.). Antioxidant activity, measured by DPPH and ABTS radical scavenging assays, increased by 36% and 21%, respectively, compared to the control. The highest increase was observed in Lactobacillus rhamnosus GG at 72 h for DPPH and Leuconostoc citreum HW02 at 72 h for ABTS. The mRNA expression levels of the pro-inflammatory cytokines tumour necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), and interleukin-6 (IL-6), as well as the chemokine monocyte chemoattractant protein-1 (MCP-1), were analysed. Bioconverted grape by-products inhibited the mRNA expression of these cytokines and the chemokine by 40.9%, 60.2%, 52.1%, and 63.1%, respectively. Inhibitory effects on TNF-α, IL-6, and MCP-1 increased by 35.7%, 59.6%, and 49.8%, respectively, as determined by enzyme-linked immunosorbent assay. Fermentation significantly increased the levels of total acids, alcohols, esters, and ketones, while reducing the levels of aldehydes, including 2-hexenal and furfural. These findings indicate that lactic acid bacteria enhance the antioxidant and anti-inflammatory activities of grape by-products while also improving their volatile compound profile.