Antioxidant Producing Bacterium and Uses Thereof

Abstract

Bacterial strains are provided that can be isolated from the microflora of lowbush blueberry ( Vaccinium angustifolium ), and that are capable of increasing the antioxidant content of their growth medium. The bacteria can be used, for example, to increase the antioxidant content of various foodstuffs, as probiotics or as additives to animal feed. Antioxidant-enriched compositions produced by fermentation processes utilising the bacteria are also provided. The antioxidant-enriched compositions can be used in the preparation of cosmetics and nutritional supplements. The antioxidant-enriched compositions also have therapeutic applications.

1 . A process for producing an antioxidant-enriched fruit extract, said process comprising fermenting a fruit extract with a bacterial strain having all the identifying characteristics of the bacterium deposited under International Depositary Authority of Canada (IDAC) Accession Number 160103 to provide a bacterial culture. 
     
     
         2 . The process according to  claim 1 , wherein said process comprises the steps of:
 (a) providing a sterile medium comprising a fruit extract;   (b) inoculating said sterile medium with a bacterial strain having all the identifying characteristics of the bacterium deposited under International Depositary Authority of Canada (IDAC) Accession Number 160103 to provide a bacterial culture;   (c) fermenting said bacterial culture to provide an antioxidant-enriched fruit extract, and   (d) recovering said antioxidant-enriched fruit extract.   
     
     
         3 . The process according to  claim 1 , wherein said fruit extract is a berry extract. 
     
     
         4 . The process according to  claim 3 , wherein said berry extract is a blueberry, cranberry, chokecherry, elderberry, blackcurrant, or Saskatoon berry extract, or a combination thereof. 
     
     
         5 . The process according to  claim 3 , wherein said berry extract is derived from berries of the genus  Vaccinium.    
     
     
         6 . The process according to  claim 1 , wherein said fruit extract is a grape extract. 
     
     
         7 . The process according  claim 1 , wherein said bacterial culture is fermented at a temperature between about 8° C. and about 36° C. 
     
     
         8 . The process according to  claim 2 , wherein the starting pH of said medium is above 3.2. 
     
     
         9 . The process according to  claim 1 , wherein said bacterial culture is fermented under aerobic conditions. 
     
     
         10 . The process according to  claim 1 , wherein said bacterial culture is fermented under anaerobic conditions. 
     
     
         11 . An antioxidant-enriched fruit extract produced by the process according to any one of  claims 1  to  10 . 
     
     
         12 . An antioxidant composition comprising a carrier or diluent and an antioxidant-enriched fruit extract, said fruit extract produced by the process according to  claim 1 . 
     
     
         13 . Use of the antioxidant-enriched fruit extract according to  claim 1  in the preparation of a cosmetic composition. 
     
     
         14 . Use of the antioxidant-enriched fruit extract according to  claim 1  in the preparation of a pharmaceutical composition. 
     
     
         15 . Use of the antioxidant-enriched fruit extract according to  claim 1  in the preparation of a nutraceutical, functional food, beverage or dietary supplement. 
     
     
         16 . Use of the antioxidant-enriched fruit extract according to  claim 1  to deliver antioxidants to a mammal in need thereof. 
     
     
         17 . The process according to  claim 9 , further comprising fermenting the fruit extract with yeast. 
     
     
         18 . The process according to  claim 17 , wherein the yeast is wine yeast ( Saccharomyces cerevisiae ).