The aim of this study was to determine the effect of fermentation of blueberry by <i>Lactobacillus plantarum</i> on the antioxidant and anti-cancer activities. The fermented blueberry extracted with 80% ethanol (FBE) exhibited increases in the superoxide dismutase-like activity and in the scavenging activities of DPPH and alkyl radical, and in antiproliferative activity against human cervical carcinoma HeLa cells. The amount of 18 representative phenolic compounds in FBE was measured by high-performance liquid chromatography at different fermentation times. The content of each phenolic compound in the FBEs was dependent on the fermentation period. The three major compounds, protocatechuic acid, catechol, and caffeic acid, catechol showed the most significant anticancer activity when Hela cells were treated with each of these three major alone or mixed at various mixing ratios. Pearson’s product-moment correlation analysis revealed that increases in antioxidant- and anticancer- activities following blueberry fermentation were positively correlated with phenolic acids present in FEBs.

Phenolic compound profile and physiological activities of fermented blueberries

2019 Fall National Meeting

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