Cupuassu juice fermentation by Lactiplantibacillus plantarum Lp62 produces an antioxidant enriched probiotic beverage

Cupuassu juice fermentation by Lactiplantibacillus plantarum Lp62 produces an antioxidant enriched probiotic beverage

The present work aimed to produce a cupuassu juice (Theobroma grandiflorum) fermented by the probiotic bacterium Lactiplantibacillus plantarum Lp62 and to analyze its antioxidant potential, antimicrobial activity, and resistance to biological barriers. The fermented beverage showed an increase in th...

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Bibliographic Details
Published in:Letters in applied microbiology Vol. 76; no. 3
Main Authors: da Silva, Lucas Alvarenga, de Vasconcelos, Bianca Silva, Moreira, Débora Kono Taketa, Rezende, Rachel Passos, Romano, Carla Cristina, Dos Santos, Thalis Ferreira
Format: Journal Article
Language:English
Published: England 01-03-2023
Subjects:
Drug Resistance, Bacterial
Fermentation
Fruit and Vegetable Juices - analysis
Fruit and Vegetable Juices - microbiology
HT29 Cells
Humans
Lactobacillaceae - drug effects
Lactobacillaceae - metabolism
Malvaceae
Probiotics
microbiota
amazonian fruit
functional food
biological activity
pathogens
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Summary:The present work aimed to produce a cupuassu juice (Theobroma grandiflorum) fermented by the probiotic bacterium Lactiplantibacillus plantarum Lp62 and to analyze its antioxidant potential, antimicrobial activity, and resistance to biological barriers. The fermented beverage showed an increase in the content of phenolics, flavonoids, and antioxidant potential. The culture showed antagonistic activity against pathogens, but this result was not observed when the juice was tested. The probiotic strain remained viable under refrigeration, even in an acidified environment, and survived simulated gastrointestinal transit in vitro. L. plantarum Lp62 showed 30% adherence to HT-29 intestinal cells and proved to be safe in terms of antibiotic resistance and production of virulence factors. Fermentation increased the functional characteristics of cupuassu juice. This drink proved to be a good vehicle for the delivery of the probiotic bacteria L. plantarum Lp62.
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ISSN:1472-765X
1472-765X
DOI:10.1093/lambio/ovad032