ANTIOXIDANT ACTIVITY OF FERMENTED BERRY JUICES AND THEIR EFFECTS ON NITRIC OXIDE AND TUMOR NECROSIS FACTOR-ALPHA PRODUCTION IN MACROPHAGES 264.7 GAMMA NO(–) CELL LINE

Serratia vaccinii, a novel bacterium isolated from blueberry microflora, increased the phenolic content of berry juices, and thus increased antioxidant activities. The fermentation capacity of Serratia was investigated with Saskatoon berries, cranberries, strawberries and grapes in both aerobic and anaerobic conditions. It was shown to be compatible with wine yeast in anaerobic fermentations, producing wine with high antioxidant activity. The effects of fermented berry juices were tested on lipopolysaccharide/inferon‐gamma‐activated macrophages 264.7 NO(–). Data indicated that fermented berry juices strongly inhibited activated‐macrophage NO production but induced tumor necrosis factor‐alpha production.