{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["12"],"submitter":["Rizzello CG"],"pubmed_abstract":["<h4>Background</h4>Extracts and products (roots and/or aerial parts) from Echinacea ssp. represent a profitable market sector for herbal medicines thanks to different functional features. Alkamides and polyacetylenes, phenols like caffeic acid and its derivatives, polysaccharides and glycoproteins are the main bioactive compounds of Echinacea spp. This study aimed at investigating the capacity of selected lactic acid bacteria to enhance the antimicrobial, antioxidant and immune-modulatory features of E. purpurea with the prospect of its application as functional food, dietary supplement or pharmaceutical preparation.<h4>Results</h4>Echinacea purpurea suspension (5%, wt/vol) in distilled water, containing 0.4% (wt/vol) yeast extract, was fermented with Lactobacillus plantarum POM1, 1MR20 or"],"journal":["Microbial cell factories"],"pagination":["44"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC3680048"],"repository":["biostudies-literature"],"pubmed_title":["Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp."],"pmcid":["PMC3680048"],"pubmed_authors":["Rizzello CG","Giuliani G","Coda R","Filannino P","Marzani B","Pinto D","Macias DS","Gobbetti M","Paradiso VM","Di Cagno R"],"additional_accession":[]},"is_claimable":false,"name":"Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.","description":"<h4>Background</h4>Extracts and products (roots and/or aerial parts) from Echinacea ssp. represent a profitable market sector for herbal medicines thanks to different functional features. Alkamides and polyacetylenes, phenols like caffeic acid and its derivatives, polysaccharides and glycoproteins are the main bioactive compounds of Echinacea spp. This study aimed at investigating the capacity of selected lactic acid bacteria to enhance the antimicrobial, antioxidant and immune-modulatory features of E. purpurea with the prospect of its application as functional food, dietary supplement or pharmaceutical preparation.<h4>Results</h4>Echinacea purpurea suspension (5%, wt/vol) in distilled water, containing 0.4% (wt/vol) yeast extract, was fermented with Lactobacillus plantarum POM1, 1MR20 or","dates":{"release":"2013-01-01T00:00:00Z","publication":"2013 May","modification":"2025-04-20T02:18:22.615Z","creation":"2020-11-19T16:12:10Z"},"accession":"S-EPMC3680048","cross_references":{"pubmed":["23642310"],"doi":["10.1186/1475-2859-12-44"]}}