Probiotics-fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials
Zhong H, Zhong H, Abdullah, Zhao M, Tang J, Deng L, Feng F
Journal of the science of food and agriculture · 31 citas
Cómo se estudió
- Diseño
- Estudio in vitro o de mecanismos (clasificado por nuestro filtro de IA)
- Estudiado en
- Células o muestras de laboratorio
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Key Project of Natural Science Foundation of Zhejiang Province
- Universidad u hospital
- Zhejiang University New Rural Development Research Institute Agricultural Technology Promotion Fund
- Gobierno
- Achievement Transformation Project of Hangzhou
Según 3 financiadores declarados.
Publicación
- Publicado
- 2021-01-14 · J Sci Food Agric · vol. 101 · número 10 · págs. 4420–4427
- Editorial
- Wiley
- Citado
- 68 citas · más que el 97% de estudios similares · 6.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 30 trabajos
- Acceso
- De pago
- Áreas de investigación
- Probiotics and Fermented Foods · Enzyme Production and Characterization · Food composition and properties
- Palabras clave
- Fermentation, Food science, Chemistry, Titratable acid, Antimicrobial, Antioxidant, ABTS, DPPH, Biochemistry
- MeSH
- humans, bacteria, lactobacillus, fruit, hypoglycemic agents, antioxidants, anti-infective agents, fermentation, probiotics, hep g2 cells, fruit and vegetable juices, blueberry plants
6 autores
- Hao Zhong🇨🇳Ningbo University; Zhejiang University
- Abdullah🇨🇳Zhejiang University
- Minjie Zhao🇨🇳Ningbo University; Zhejiang University
- Jun Tang🇨🇳Ningbo University; Zhejiang University
- Lingli Deng🇨🇳 · autor de correspondenciaMinzu University of China
- Fengqin Feng🇨🇳 · autor de correspondenciaNingbo University; Zhejiang University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Fermentation is a traditional food-preserving technique. It is an effective process, widely used to enrich the nutrients diversity and bioactivity of the fermented foods since ancient times. This study aimed at investigating the effects of various fermentation starters on the physicochemical, antioxidant, antimicrobial, and antidiabetic properties of blueberry juices. The blueberry juices were fermented by natural fermentation (NFBJ), self-made starters fermentation (SFBJ), and commercial starters fermentation (CFBJ); fresh blueberry juice (BBJ) was processed without fermentation for comparison.
Results
Probiotics-fermented blueberry juices (SFBJ and CFBJ) showed less total and reducing sugars, higher titratable acidity, and a wider variety and higher amounts of organic acids than non-fermented blueberry juice (BBJ) did. All the fermented blueberry juices (NFBJ, SFBJ, and CFBJ) showed significantly (P < 0.05) higher antioxidant potentials than that of BBJ measured by 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, cupric-reducing antioxidant capacity, and ferric-reducing ability power assays. The SFBJ exhibited the highest antibacterial activities against Escherichia coli, Staphylococcus aureus, and Salmonella Typhimurium, with inhibition zone diameters of 38.84 ± 1.74 mm, 34.91 ± 1.53 mm, and 36.18 ± 3.16 mm respectively. Compared with BBJ, the α-glucosidase inhibitory activity of the SFBJ and CFBJ increased by two-to threefold. The α-amylase inhibitory activity of the SFBJ and CFBJ increased by 600%, whereas the spontaneous fermentation showed no improvement. The SFBJ and CFBJ promoted glucose consumption of HepG2 cell lines, indicating the promising potential for a higher glucose bio-utilization.
Conclusions
The SFBJ and CFBJ showed remarkable improvements in the antioxidant, antimicrobial, and antidiabetic activities compared with non-fermented and spontaneous fermented juices, indicating their promising potentials as an antihyperglycemic agent. © 2021 Society of Chemical Industry.
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