Tomasz Sawicki, Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, PolandFollow
Monika Jabłońska, Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland
Małgorzata Starowicz, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
Lucyna Kłębukowska, Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland
Wioletta Błaszczak, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland

Antioxidant activity, Betalains, Lactic acid bacteria, Polyphenols, Pro-health potential

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℃, 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 anti-cholinergic (anti-AChE) potential in vitro was analysed. Fermentation distinctly initiated isobetanin and neobetaninformation 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.

Sawicki, Tomasz; Jabłońska, Monika; Starowicz, Małgorzata; Kłębukowska, Lucyna; and Błaszczak, Wioletta (2024) "The effects of fermentation by different species oflactic acid bacteria on betalains and polyphenol profile and in vitro bioactive potential of red beetroot juice," Journal of Food and Drug Analysis: Vol. 32 : Iss. 4 , Article 7.
Available at: https://doi.org/10.38212/2224-6614.3515

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