The effects of fermentation by different species of lactic acid bacteria on betalains and polyphenol profile and in vitro bioactive potential of red beetroot juice.
Tomasz Sawicki, Monika Jabłońska, Małgorzata Starowicz, Lucyna Kłębukowska, Wioletta Błaszczak
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Abstract
In the current study, the effects of fermentation by Lactobacillus acidophilus, Levilactobacillus brevis or Lactiplantibacillus plantarum (La/Lb/Lp, 1-2.5%) and incubation (30/37 °C, C1/C2) of red beetroot juice on the profile of betalains and polyphenols (UHPLC-DAD-MS), and antioxidant capacity using photochemiluminescence (PCL) and spectrophotometric assays (DPPH/ABTS) was investigated. Additionally, anti-glycaemic (anti-AGEs) and anticholinergic (anti-AChE) potential in vitro was analysed. Fermentation distinctly initiated isobetanin and neobetanin formation and enhanced flavonoid concentration, emphasising rutin, kaempferol and (+)-catechin. The fermented juices inhibited protein glycation in the BSA-GLU model and showed high DPPH and ABTS values. LP2.5% juice was the only one indicating anti-AChE potential.
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