Fermentation of Beet Juice Using Lactic Acid Bacteria and its Cytotoxic Activity Against Human Liver Cancer Cell Lines HepG2

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

“…Fermentation of beetroot by lactic acid bacteria aids in the prevention of bioactive components degradation, where fermented beetroot juice retained its antimutagenic effect for 30 days under refrigerating [ 12 ]. Juice is a good source of carbohydrates, which is a suitable medium for homo-fermentation by probiotic strains [ 13 ] such as Lactobacillus acidophilus , Lactobacillus plantarum , Lactobacillus casei , and Bifidobacterium bifidum [ 14 ]. During fermentation, lactic acid bacteria produce vitamins that have the ability to enhance the nutritional value of the products [ 13 ], and lactic acid that is responsible for lowering the pH of the juice thus reducing the growth of the spoilage microorganisms [ 15 ], thus prolonging the shelf life [ 13 ].…”

“…During fermentation, lactic acid bacteria produce vitamins that have the ability to enhance the nutritional value of the products [ 13 ], and lactic acid that is responsible for lowering the pH of the juice thus reducing the growth of the spoilage microorganisms [ 15 ], thus prolonging the shelf life [ 13 ]. The globally widespread of fermented beverages could be due to its health properties; as lactic acid bacteria decrease the B-glucuronidase activity which resulted in the prevention of cancer, particularly colon cancer besides, the reduction of the pathogens, and it is also proper for the lactose-intolerance people [ 14 ]. Additionally, studies revealed that probiotics could enhance immunity and participate in memory impairment [ 16 ].…”

Photo-fermentation of purple sweet potato (Ipomoea batatas L.) using probiotic bacteria and LED lights to yield functionalized bioactive compounds

“…Weak stretching at 2340 cm −1 was attributed to the presence of an alkyne group, while the weak signal at 1460 cm −1 was attributed to nitro groups. The presence of aromatic primary amine groups, which result from fermentation by probiotic microorganisms, implied the presence of bacterial proteins in the fermented extract, which could have contributed to the antibacterial nature of the fermented samples (Vaithilingam et al 2016). Dark and blue LED light did not produce fermented extracts with any interesting peaks compared to the control sample (Fig.…”

Bacterias ácido lácticas de bebidas vegetales fermentadas: Producción de metabolitos y propiedades antimicrobianas

“…Neffe-Skocinska en 2018 107 menciona que las BAL coadyuvan en la salud gastrointestinal de la persona que los consume, e indica que este tipo de alimentos fermentados, debe contener un nivel mínimo terapéutico de microorganismos probióticos de al menos 10 6 UFC/g durante la vida útil del producto. Algunas propiedades otorgadas por el jugo de betabel co-cultivado con L. acidophilus y L. plantarum, es la actividad citotóxica contra células humanas de cáncer de hígado (Hep G2) 108 . La administración de jugo de tuna verde fermentado con L. plantarum en ratones obesos provoca la disminución del peso, mejora la resistencia a la insulina, la hiperglucemia y la hiperlipemia 104 , además tienen propiedades antimicrobianas que confieren las BAL.…”