Biotransformation of Cranberry Proanthocyanidins to Probiotic Metabolites by Lactobacillus rhamnosus Enhances Their Anticancer Activity in HepG2 Cells In Vitro

Table 1

Changes in pH of different cranberry pomace (CP) extracts during bioconversion with L. rhamnosus.

Time	Control	Type of extract
		CR	FL+DHC	PA+C	AN	PR
0 h	5.84	5.84	5.86	5.84	5.85	5.85
24 h	3.81	3.85	3.83	3.63	3.78	3.59
48 h	3.32	3.40	3.33	3.22	3.41	3.40

CR: crude; FL+DHC: flavonol+dihydrochalcone; PA+C: phenolic acid+catechin; AN: anthocyanin; PR: proanthocyanidin. Control contains L. rhamnosus and media with no CP extracts added.