In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice

Ankolekar, Chandrakant; Pinto, Márcia da Silva; Greene, Duane W.; Shetty, Kalidas

doi:10.1016/j.ifset.2011.10.008

Cited by 71 publications

(52 citation statements)

References 26 publications

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“…Hervert-Hernández et al [57] studied the stimulatory role of grape pomace polyphenols on L. acidophilus growth and inferred that L. acidophilus may be able to use polyphenols possessing antioxidant functions as substrates. Our results are supported by the research of Ankolekar et al [58], who observed a decrease in total phenolic content and antioxidant capacities throughout fermentation by L. acidophilus. Das and Goyal [59] reported that L. plantarum shows better antioxidant activity compared to L. acidophilus and can act as an antioxidative probiotic.…”

Section: Antioxidative Activity Of the Fermented Papaya Juices After supporting

confidence: 91%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Section: Antioxidative Activity Of the Fermented Papaya Juices After supporting

confidence: 91%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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“…Fruit juices are already being used as carriers of probiotic bacteria (Ankolekar et al, 2012;Antunes et al, 2013;Fonteles et al, 2011;Pereira et al, 2011). However, few studies with minimally processed fruit have been developed.…”

Section: Introductionmentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

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“…Alfa-glucosidase inhibitors are usually used to prevent or medically treat type 2 diabetes. These inhibitors combine with intestine α-glucosidase and block the uptake of postprandial blood glucose (Daar et al, 2007;Ankolekar et al, 2012). Although powerful synthetic α-glucosidase inhibitors (e.g., Voglibose) are available, they can cause hepatic disorders and other negative gastrointestinal symptoms (Holman, 1998).…”

Section: Changes Of Anti-glucosidase Content and Some Other Charactermentioning

confidence: 99%

“…However, the demand for non-dairy probiotic products has increased because of the problems associated with the high cholesterol content, allergy risks, and other negative factors associated with the consumption of dairy products. These concerns have led to the development of probiotic products from various food matrices including fruits and vegetables (Mousavi et al 2011;Ankolekar et al, 2012). Leuconostoc mesenteroides is a potential probiotic lactic acid bacterium, which has been detected in raw milk cheeses (NieTo-Arribas et al, 2010;SaaD et al, 2013).…”

Section: Changes Of Anti-glucosidase Content and Some Other Charactermentioning

confidence: 99%

“…The formation/degradation of large polymeric phenolics and the degradation of small phenolics during fermentation may increase or decrease the α-glucosidase inhibitory activity (Yang et al, 2012;You et al, 2012;Phan et al, 2013). In addition, some studies reported that the production of acidic metabolites by lactic bacteria may further enhance the α-glucosidase inhibitory activity (AposToliDis et al, 2007;Ankolekar et al, 2012).…”

Section: Changes In α-Glucosidase Inhibitory Activity During Fermentamentioning

confidence: 99%

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Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation withLeuconostoc mesenteroides

Zheng¹,

Yu²,

Xiao³

et al. 2014

Acta Alimentaria

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Changes in microbial population, pH, sugar, organic acid, anthocyanins, total soluble phenolics, and anti-glucosidase contents were measured during fermentation of mulberry juice at 30 °C by probiotic Leuconostoc mesenteroides showing rapid growth after an approximately 1-day lag phase and reaching a maximum of 8.6 log CFU ml -1 after 4 d. During the rapid growth phase, the main mulberry juice sugars, glucose and fructose, were largely consumed, and the acidic metabolites, lactic acid and acetic acid, were produced accordingly. A slow decrease in the concentration of the main organic acid, citric acid, was also observed during fermentation. After 4 d fermentation, anthocyanin content showed a 44.4% reduction, but the total amount of soluble phenolics and α-glucosidase inhibitory activity showed no significant changes (P>0.05). This suggests that L. mesenteroides fermentation of mulberry juice is a good strategy to enhance its probiotic value and to decrease the sugar content without changing the anti-glucosidase activity, which is required to reduce postprandial rise in blood glucose.

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In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice

Cited by 71 publications

References 26 publications

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Fruit salad as a new vehicle for probiotic bacteria

Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation withLeuconostoc mesenteroides

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