The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion
The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digesti...
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
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MDPI AG
2022-09-01
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| Loạt: | Foods |
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| Truy cập trực tuyến: | https://www.mdpi.com/2304-8158/11/17/2702 |
| _version_ | 1827666281093922816 |
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| author | Nobahle P. Cele Stephen A. Akinola Tinotenda Shoko Vimbainashe E. Manhevi Fabienne Remize Dharini Sivakumar |
| author_facet | Nobahle P. Cele Stephen A. Akinola Tinotenda Shoko Vimbainashe E. Manhevi Fabienne Remize Dharini Sivakumar |
| author_sort | Nobahle P. Cele |
| collection | DOAJ |
| description | The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars (‘Sabre’, ‘Peach’, and ‘Tommy Atkins’) were fermented using <i>Lactiplantibacillus plantarum</i> 75 (L75), <i>Leuconostoc pseudomesenteroides</i> 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline–6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. <i>L75</i>-fermented ‘Sabre’ MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 ‘Peach’ MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, ‘Sabre’ and ‘Peach’ MJs fermented with L75 showed the highest IC<sub>50</sub> values for DPPH and ABTS. Generally, L75-fermented ‘Sabre’ MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented ‘Sabre’ MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented ‘Peach’ MJs could be used to effectively counteract oxidants in the body system. |
| first_indexed | 2024-03-10T01:48:33Z |
| format | Article |
| id | doaj.art-d3b5d0e178014e42bd4d6d6205566fc3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:48:33Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d3b5d0e178014e42bd4d6d6205566fc32023-11-23T13:09:48ZengMDPI AGFoods2304-81582022-09-011117270210.3390/foods11172702The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro DigestionNobahle P. Cele0Stephen A. Akinola1Tinotenda Shoko2Vimbainashe E. Manhevi3Fabienne Remize4Dharini Sivakumar5Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South AfricaPhytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South AfricaPhytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South AfricaPhytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South AfricaSPO, University of Montpellier, Universite de La Réunion, INRAE, Montpellier SupAgro, 34000 Montpellier, FrancePhytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South AfricaThe purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars (‘Sabre’, ‘Peach’, and ‘Tommy Atkins’) were fermented using <i>Lactiplantibacillus plantarum</i> 75 (L75), <i>Leuconostoc pseudomesenteroides</i> 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline–6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. <i>L75</i>-fermented ‘Sabre’ MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 ‘Peach’ MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, ‘Sabre’ and ‘Peach’ MJs fermented with L75 showed the highest IC<sub>50</sub> values for DPPH and ABTS. Generally, L75-fermented ‘Sabre’ MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented ‘Sabre’ MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented ‘Peach’ MJs could be used to effectively counteract oxidants in the body system.https://www.mdpi.com/2304-8158/11/17/2702bioaccessibilitycarotenoidsfermented mango juicelactic acid bacteriamango cultivar |
| spellingShingle | Nobahle P. Cele Stephen A. Akinola Tinotenda Shoko Vimbainashe E. Manhevi Fabienne Remize Dharini Sivakumar The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion Foods bioaccessibility carotenoids fermented mango juice lactic acid bacteria mango cultivar |
| title | The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion |
| title_full | The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion |
| title_fullStr | The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion |
| title_full_unstemmed | The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion |
| title_short | The Bioaccessibility and Antioxidant Activities of Fermented Mango Cultivar Juices after Simulated In Vitro Digestion |
| title_sort | bioaccessibility and antioxidant activities of fermented mango cultivar juices after simulated in vitro digestion |
| topic | bioaccessibility carotenoids fermented mango juice lactic acid bacteria mango cultivar |
| url | https://www.mdpi.com/2304-8158/11/17/2702 |
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