Anti-Platelet Properties of Apple Must/Skin Yeasts and of Their Fermented Apple Cider Products

Alcoholic beverages like apple cider are considered functional with several health benefits, when consumed in moderation, which mainly attributed to their microbiota and the plethora of bioactive compounds. Among them, bio-functional polar lipids (PL) have recently been found cider, despite low quantities, exhibited strong anti-inflammatory anti-platelet properties, while fermentation seems affect functionality cider’s PL bioactives. The aim present study was elaborate yeast strains isolated from complex mixtures surface must yeasts for evaluating effects on properties bioactives final fermented products. First, were extracted separated biomass different surface/must strains, further assessed potency against human platelet aggregation induced by potent inflammatory thrombotic mediator platelet-activating factor (PAF), or a classic agonist adenosine diphopshate (ADP). Novel ciders then produced juice elaborating most resilient optimum properties. these novel products also both PAF ADP pathways aggregation. These contain lower IC50 values (~40 ?g) thus increased ADP. GC-MS analysis showed that rich monounsaturated fatty acids (MUFA) polyunsaturated (PUFA), such as omega-6 linoleic acid (LA) omega-3 alpha linolenic (ALA), favorably levels omega-6/omega-3 PUFA ratio, support observed putative However, studies needed order elucidate fully characterize can be utilized increasing anti-inflammatory, cardioprotective