Skip to main content
SpringerLink
Log in

Characterization of fermented pomegranate juice: ACE inhibitory activity under in vitro digestion, antioxidant capacity, phenolics composition, chemical properties and sensory evaluation

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Consuming pomegranate juice (PJ) is beneficial for hypertensive regulation because of the phenolic compounds in PJ and their inhibitory activity on angiotensin-I-converting enzyme (ACE). To better utilize bioactive function of food, microorganism fermentation has been adopted to alter phenolic metabolism. This study confirms that even under in vitro digestion, fermented PJ (FPJ) maintains higher ACE inhibitory activity than that of PJ. The main phenolic compounds in PJ were compared either under fermentation or in vitro digestion. This study finds that fermentation promotes antioxidant capacity of PJ. The chemical properties of FPJ are evaluated and the corresponding relationship with bioactivities is analyzed. A sensory evaluation comparison is conducted between FPJ and PJ, furnishing interesting information for consumers. This study highlights the relationship between ACE inhibitory activity of PJ and phenolic composition under fermentation and in vitro digestion, providing novel insights for diet regulation of phenolic-rich FPJ in ACE inhibition therapy.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Data availability

The research data are not shared.

References

  • Abdelhedi O, Nasri M. Basic recent advances in marine antihypertensive peptides: Production, structure-activity relationship and bioavailability. Trends in Food Science & Technology. 88: 543–557 (2019)

    Article  CAS  Google Scholar 

  • Abeysinghe DC, Li X, Sun C, Zhang W, Zhou C, Chen K. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species. Food Chemistry. 104: 1338–1344 (2007)

    Article  CAS  Google Scholar 

  • Adefegha SA. Functional foods and nutraceuticals as dietary intervention in chronic diseases; novel perspectives for health promotion and disease prevention. Journal of Doetary Supplements. 15(6): 977–1009 (2018)

    Article  Google Scholar 

  • Al Shukor N, Van Camp J, Gonzales GB, Staljanssens D, Struijs K, Zotti MJ, Raes K, Smagghe G. Angiotensin-converting enzyme inhibitory effects by plant phenolic compo unds: a study of structure activity relationships. Journal of Agricultural and Food Chemistry. 61(48): 11832–11839 (2013)

    Article  CAS  PubMed  Google Scholar 

  • Anoosh E, Mojtaba E, Fatemeh S. Study the effect of juice of two variety of pomegranate on decreasing plasma LDL cholesterol. Procedia - Social and Behavioral Sciences. 2(2): 620–623 (2010)

    Article  Google Scholar 

  • Aviram M, Dornfeld L. Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure. Atherosclerosis. 158(1): 195–198 (2001)

    Article  CAS  PubMed  Google Scholar 

  • Baltatu O, Silva JA, Ganten D, Bader M. The brain renin-angiotensin system modulates angiotensin II-induced hypertension and cardiac hypertrophy. Hypertension. 35(1): 409–412 (2000)

    Article  CAS  PubMed  Google Scholar 

  • Chater JM, Merhaut DJ, Jia ZY, Mauk PA, Preece JE. Fruit quality traits of ten California-grown pomegranate cultivars harvested over three months. Scientia Horticulturae. 237: 11–19 (2018)

    Article  Google Scholar 

  • Chen L, Wang L, Shu G, Yuan J, Zhang J, Qin S, Li J. Enhanced antihypertensive potential of fermented pomegranate juice: The contribution of phenolic compounds biotransformation and the resultant angiotensin-I-converting enzyme inhibition mechanism. Food Chemistry. 404: 134745 (2023)

    Article  CAS  PubMed  Google Scholar 

  • Chen L, Wang L, Shu G, Li J. Antihypertensive potential of plant foods: research progress and prospect of plant-derived angiotensin-converting enzyme inhibition compounds. Journal of Agricultural and Food Chemistry. 69(18): 5297–5305 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Chen L, Hui Y, Gao T, Shu G, Chen H. Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60. LWT- Food Science and Technology. 135(2): 110162 (2021)

    Article  CAS  Google Scholar 

  • Chen Y, Chen H, Zhang W, Ding Y, Zhao T, Zhang M, Mao G, Feng W, Wu X, Yang L. Bioaccessibility and biotransformation of anthocyanin monomers following in vitro simulated gastric-intestinal digestion and in vivo metabolism in rats. Food & Function. 10(9): 6052–6061 (2019)

    Article  CAS  Google Scholar 

  • Chandrasekara A, Shahidi F. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods. 4(1): 226–237 (2012)

    Article  CAS  Google Scholar 

  • Danser AHJ, Admiraal PJ, Derkx FH, Schalekamp MA. Angiotensin I-to-II conversion in the human renal vascular bed. Journal of Hypertension. 16: 2051–2056 (1998)

    Article  CAS  PubMed  Google Scholar 

  • Di Cagno R, Filannino P, Gobbetti M. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice. International Journal of Food Microbiology. 248: 56–62 (2017)

    Article  PubMed  Google Scholar 

  • Etxeberria U, Fernández-Quintela A, Milagro FI, Aguirre L, Martínez JA, Portillo MP. Impact of polyphenols and polyphenol-rich dietary sources on gut microbiota composition. Journal of Agricultural and Food Chemistry. 61(40): 9517–9533 (2013)

    Article  CAS  PubMed  Google Scholar 

  • Fahmy H, Hegazi N, El-Shamy S, Farag MA. Pomegranate juice as a functional food: a comprehensive review of its polyphenols, therapeutic merits, and recent patents. Food & Function. 11(7): 5768–5781 (2020)

    Article  CAS  Google Scholar 

  • Fernández-García E, Carvajal-Lérida I, Pérez-Gálvez A. In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency. Nutrition Research. 29(11): 751–760 (2009)

    Article  PubMed  Google Scholar 

  • Filannino P, Azzi L, Cavoski I, Vincentini O, Rizzello CG, Gobbetti M, Di Cagno R. Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation. International Journal of Food Microbiology. 163: 184–192 (2013)

    Article  CAS  PubMed  Google Scholar 

  • Garg M, Angus PW, Burrell LM, Herath C, Gibson PR, Lubel JS. Review article: the athophysiological roles of the renin−angiotensin system in the gastrointestinal tract. Alimentary Pharmacology & Therapeutics. 35: 414–428 (2012)

    Article  CAS  Google Scholar 

  • Gardner JM, Walker ME, Boss PK, Jiranek V. The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition, Journal of Food Composition and Analysis. 105: 104241 (2022)

    Article  CAS  Google Scholar 

  • Gaur G, Gänzle MG. Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites. Current Research in Food Science. 6: 100448 (2023)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Giménez-Bastida JA, Ávila-Gálvez MÁ, Espín JC, González-Sarrías A. Evidence for health properties of pomegranate juices and extracts beyond nutrition: A critical systematic review of human studies. Trends in Food Science & Technology. 114: 410–423 (2021)

    Article  Google Scholar 

  • GB/T31121-2014. Fruit &vegetable juices and fruit&vegetable beverage (nectars). National Standard of the People's Republic of China (XG1-2018)

  • Haxhija EQ, Yang H, Spencer AU, Koga H, Sun X, Teitelbaum DH. Modulation of mouse intestinal epithelial cell turnover in the absence of angiotensin converting enzyme. American Journal of Physiology-Gastrointestinal and Liver Physiology. 295(1): 88–98 (2008)

  • Hegazi NM, El-Shamy S, Fahmy H, Farag MA. Pomegranate juice as a super-food: A comprehensive review of its extraction, analysis, and quality assessment approaches. Journal of Food Composition and Analysis. 97: 103773 (2021)

    Article  CAS  Google Scholar 

  • Isas AS, Escobar F, Álvarez-Villamil E, Molina V, Mateos R, Lizarraga E, Mozzi F, Van Nieuwenhove C. Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet. Food Bioscience. 53: 102516 (2023)

    Article  CAS  Google Scholar 

  • Lan Y, Wu J, Wang X, Sun X, Hackman RM, Li Z, Feng X. Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process. Food Chemistry. 232: 777–787 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Liu G, Wu M, Li Y, Qayyum N, Li X, Zhang J, Wang C. The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice. LWT-Food Science & Technology. 181: 114692 (2023)

    Article  CAS  Google Scholar 

  • Liao WH, Shen J, Manickam S, Li SJ, Tao Y, Li DD, Liu DF, Han YB. Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles. Food Chemistry. 405: 134982 (2023)

    Article  CAS  PubMed  Google Scholar 

  • Mohan M, Waghulde H, Kasture S. Effect of pomegranate juice on angiotensin II-induced hypertension in diabetic Wistar rats. Phytotherary Research. 24: S196–203 (2010)

    Google Scholar 

  • Mosele JI, Macià A, Romero MP, Motilva MJ, Rubió L. Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds. Journal of Function Foods. 14: 529–540 (2015)

    Article  CAS  Google Scholar 

  • Muhammad S, Muhammad N, Jannat BB, Kamboh AA, Arain MA, Shah QA, Alagawany M, El-Hack MEA, Abdel-Latif MA, Yatoo MI, Tiwari R, Chakraborty S, Dhama K. The promising pharmacological effects and therapeutic/medicinal applications of Punica Granatum L. (Pomegranate) as a functional food in humans and animals. Recent Patents on Inflammation & Allergy Drug Discovery. 12(1): 24–38 (2018)

    Article  Google Scholar 

  • Naseri R, Farzaei F, Haratipour P, Nabavi SF, Habtemariam S, Farzaei MH, et al. Anthocyanins in the management of metabolic syndrome: A pharmacological and biopharmaceutical review. Frontiers in Pharmacology. 9: 1310 (2018)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Navar LG, Kobori H, Prieto-Carrasquero M. Intrarenal angiotensin II and hypertension. Current Hypertension Reports. 5: 135–143 (2003)

    Article  PubMed  PubMed Central  Google Scholar 

  • Nuñez-Sánchez MA, García-Villalba R, Monedero-Saiz T, García-Talavera NV, Gómez-Sánchez MB, Sánchez-Álvarez C, et al. Targeted metabolic profiling of pomegranate polyphenols and urolithins in plasma, urine and colon tissues from colorectal cancer patients. Molecular Nutrition & Food Research. 58(6): 1199–1211 (2014)

    Article  Google Scholar 

  • Valero-Cases E, Nuncio-Jáuregui N, Frutos MJ. Influence of fermentation with different lactic acid bacteria and in vitro digestion on the biotransformation of phenolic compounds in fermented pomegranate juices. Journal of Agricultural and Food Chemistry. 65(31): 6488–6496 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Wang D, Özen C, Abu-Reidah IM, Chigurupati S, Patra JK, Horbanczuk JO, et al. Vasculoprotective effects of pomegranate (Punica granatum L.). Frontiers in Pharmacology. 9: 544 (2018)

    Article  PubMed  PubMed Central  Google Scholar 

  • Wang Z, Feng Y, Yang N, Jiang T, Xu H, Lei H. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: bioactive phenolics, antioxidant activities and flavor volatiles. Food Chemistry. 373: 131455 (2021)

    Article  PubMed  Google Scholar 

  • Wu Y, Li S, Tao Y, Li, Han Y, Show PL, et al. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chemistry. 348: 129083 (2021)

  • Yisimayili Z, Chao Z. A review on phytochemicals, metabolic profiles and pharmacokinetics studies of the different parts (juice, seeds, peel, flowers, leaves and bark) of pomegranate (Punica granatum L.). Food Chemistry. 395: 133600 (2022)

    Article  CAS  PubMed  Google Scholar 

  • Zhao XX, Tang FX, Cai WC, Peng B, Zhang PL, Shan CH. Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice. LWT-Food Science & Technology. 184: 114884 (2023)

    Article  CAS  Google Scholar 

Download references

Funding

This work was funded by the National Nature Science Foundation of China (32101908), Shaanxi Qinchuangyuan "Scientists + Engineers" Team Construction Project (2022KXJ-090) and Shaanxi Fu Brick Tea Promotes the Language Communication of Rural Revitalization along the "the Belt and Road" (22JK0057, 2022HZ1141).

Author information

Authors and Affiliations

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, 710119, People’s Republic of China

    Li Chen, Linlin Wang, Jingwei Cai & Jianke Li

  2. Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, Jastrzębiec, 05-552, Magdalenka, Poland

    Li Chen

  3. College of Foreign Language, Shaanxi University of Chinese Medicine, Xianyang, 712046, People’s Republic of China

    Ting Yang

  4. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, 710021, People’s Republic of China

    Guowei Shu

Authors
  1. Li Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Linlin Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jingwei Cai
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ting Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jianke Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Guowei Shu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Li Chen, Jianke Li or Guowei Shu.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Informed consent

Informed consent was acquired from each one of the contributors present to the study.

Research involving human and/or animal participants

Ethical approval and consent to participate approval was obtained from the ethics committee of Shaanxi Normal University. The procedures used in this study adhere to the tenets of the Declaration of Helsinki.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 10285 kb)

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Chen, L., Wang, L., Cai, J. et al. Characterization of fermented pomegranate juice: ACE inhibitory activity under in vitro digestion, antioxidant capacity, phenolics composition, chemical properties and sensory evaluation. Food Sci Biotechnol 33, 981–990 (2024). https://doi.org/10.1007/s10068-023-01388-w

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-023-01388-w

Keywords

Search

Navigation