Based on my research journals say that fermentation can increase antioxidant activity because the acid lactid bacteria will form primary and secondary metabolites which the secondary metabolite is polyphenol, can someone explain how that happen? Thankyou
Nathania Pranoto In natural form, phenolic compounds are combined or bound with sugar which reduces their availability to organism (This could be attributed to the release of bound phenolic phytochemicals, mainly as b-glycosides by the proteolytic actions of the fermenting microbial flora, into soluble-free phenolics, which are readily absorbed).
During fermentation, proteolytic enzymes from the starter organism hydrolyse complexes of phenolics into soluble-free phenols and other simpler and biologically more active ones that are readily absorbed.
Due to destruction of glycosidic bond between phenolic compounds such as flavrnoids and related compunds lead to increase percentage of free phinolic compounds and decreased percentage of conjugated forms.
Lactic acid bacteria don't produce in primary or secondary metabolic pathways phenolic compounds. The response provided by @Vineet Sharma is logical, but this phenomenon could be happen by different microorganisms including fermentative ones.
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