Optimization of a probiotic beverage based on Moringa leaves and beetroot

Antioxidant and Antimicrobial Properties of Probiotics: Insights from In Vitro Assays

Probiotics are microorganisms that provide health benefits at adequate doses and exhibit notable antioxidant and antimicrobial activities. These properties play crucial roles in combating chronic diseases linked to oxidative stress and antimicrobial resistance. This review aimed to summarize the antioxidant and antimicrobial properties of probiotics determined in in vitro studies and discuss mechanistic actions and analysis methods. The MEDLINE (PubMed), Web of Science, Scopus, Science Direct, and Embase databases were utilized. The included articles demonstrated the antioxidant and antimicrobial activities of both isolated and food matrix-associated probiotics, with the most common genera being Lactobacillus, Bifidobacterium, Saccharomyces, and Streptococcus. Antioxidant activity was the most studied property, yielding varied results attributed to evaluation tests and probiotic strain. Antibacterial activity was consistently reported in all studies. Additionally, fermentation with probiotic microorganisms improved the content and bioaccessibility of bioactive compounds. In conclusion, analysis results highlight the antioxidant and antimicrobial activity of probiotics reported in in vitro studies. They enhance bioactive content and bioaccessibility and produce novel beneficial metabolites during fermentation. These results reinforce the therapeutic promise of probiotics associated with plant matrices and indicate the need for clinical studies to confirm their efficacy in improving human health.

Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives

Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encapsulation of Natal plum (Carissa macrocarpa) juice inoculated with Lactiplantibacillus plantarum 75 (Ltp. plantarum 75) by freeze-drying using pea protein isolate, maltodextrin, and psyllium mucilage and evaluating their release in vitro. An encapsulation efficiency of >85% was noted in lactic acid bacteria (LAB) survival and anthocyanin content. Freeze-drying produced pinkish-red powder, rich in polyphenols and LAB (>6 Log CFU mL−1) after 14 days of storage. Natal plum juice + maltodextrin + pea protein isolate + psyllium mucilage + Ltp. plantarum 75 (NMPeaPsyB) showed the highest LAB population (6.74 Log CFU mL−1) with a survival rate of 81.9%. After digestion, NMPeaPsyB and NMPeaPsy had the highest LAB survival (>50%) at 67.5% and 67.5 ± 0.75%, respectively, and the highest bioaccessibility of cyanidin 3-sambubioside in Natal plum juice than the other co-encapsulation with other biopolymers. NMPeaPsy and NMPeaPsyB showed phenolic stability in the gastric phase and controlled release in the intestinal simulated phase. The antioxidant activities had strong correlations with cyanidin 3-sambubioside. The results confirmed that microencapsulation is important for improving stability and allowing for the development of functional foods.

Nondairy Probiotic Products: Functional Foods That Require More Attention

The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probiotic products may also help to curb environmental challenges. The sustainability of this food results from reductions in land use, greenhouse gas emissions, and water use during production. Consuming nondairy probiotic food can be a personal step to contribute to climate change mitigation. Since some people cannot or do not want to eat dairy products, this creates a market gap in the supply of nutritious food. Therefore, the promotion and broader development of these foods are needed. Expanding our knowledge on how to best produce these functional foods and increasing our understanding of their in vivo behaviours are crucial. The latter may be efficiently achieved by utilizing available in vitro digestion systems that reliably recapitulate the in vivo situation without introducing any ethical concerns.

Lactobacillus plantarum FNCC 0137 fermented red Moringa oleifera exhibits protective effects in mice challenged with Salmonella typhi via TLR3/TLR4 inhibition and down-regulation of proinflammatory cytokines

Background

Salmonella typhi is a foodborne pathogenic bacterium that threatens health. S. typhi infection exacerbated the antibiotic resistance problem that needs alternative strategies. Moringa oleifera possesses anti-inflammatory and antimicrobial effects. However, there is a lack of information about the pharmacological value of red M. oleifera. The fermentation of red M. oleifera leaves extract (RMOL) is expected to add to its nutritional value.

Objective

The present study aimed to evaluate non-fermented RMOL (NRMOL) and fermented RMOL (FRMOL) effects on S. typhi infection in mice.

Materials and methods

Female Balb/C mice were randomly divided into eight groups. The treatment groups were orally administered with NRMOL or FRMOL at doses 14, 42, and 84 mg/kg BW during the 28 days experimental period. Then S. typhi was introduced to mice through intraperitoneal injection except in the healthy groups. The NRMOL or FRMOL administration was continued for the next seven days. Cells that expressed CD11b⁺ TLR3⁺, CD11b⁺TLR4⁺, CD11b⁺IL-6⁺, CD11b⁺IL-17⁺, CD11b⁺TNF-a⁺, and CD4⁺CD25⁺CD62L⁺ were assessed by flow cytometry.

Results

Our result suggested that NRMOL and FRMOL extracts significantly reduced (p < 0.05) the expression of CD11b⁺TLR3⁺, CD11b⁺TLR4⁺, CD11b⁺IL-6⁺, CD11b⁺IL-17⁺, and CD11b⁺TNF-α⁺ subsets. In contrast, NRMOL and FRMOL extracts significantly increased (p < 0.05) the expression of CD4⁺CD25⁺CD62L⁺ subsets. NRMOL at dose 14 and 42 mg/kg BW was more effective compared to FRMOL in reducing the expression of CD11b⁺TLR3⁺, CD11b⁺TLR4⁺, and CD11b⁺TNF-α⁺ subsets.

Conclusion

Our findings demonstrated that NRMOL and FRMOL extracts could be promising agents for protection against S. typhi infection via modulation of TLR3/TLR4, regulatory T cells, and proinflammatory cytokines.

Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity

Previously, beetroot is mainly consumed as a food additive. In recent years, the beetroot, especially the betalains (betanin) and nitrates it contains, now has received increasing attention for their effective biological activity. Betalains have been proven to eliminate oxidative and nitrative stress by scavenging DPPH, preventing DNA damage, and reducing LDL. It also has been found to exert antitumor activity by inhibiting cell proliferation, angiogenesis, inducing cell apoptosis, and autophagy. In some chronic diseases, nitrate is the main component for lowing blood lipids, glucose, and pressure, while its role in treating hypertension and hyperglycemia has not been clearly stated. Moreover, the intake of nitrate-rich beetroot could enhance athletic performance and attenuate muscle soreness in certain types of exercise. The objective of this review is to provide sufficient evidence for the clarification of health benefits of beetroot, especially in the aspect of biooxidation, neoplastic diseases, some chronic diseases, and energy supplementation.

Evaluation of a strawberry fermented beverage with potential health benefits

Background

Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored.

Methods

In this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro. The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study.

Results

In this study, the absorption peaks of Fourier transform infrared between 1,542 cm^-1 and 976 cm^-1, suggest the existence of organic acids, sugars and ethanol. The total phenols and total flavonoids content decreased by 91.1% and 97.5%, respectively. T-SOD activity increased by 33.33%.The scavenging ability of fermented beverage on superoxide anion free radicals was enhanced, and the scavenging ability on DPPH free radicals, hydroxyl free radicals, and ABTS free radicals was weakened. However, the T-AOC increased from 4.15 ± 0.81 to 8.43 ± 0.27 U/mL. Fermented beverage shows antibacterial activity against four pathogens. The minimum inhibitory concentration (MIC) values of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538 were 0.05 mL/mL and 0.025 mL/mL, respectively, and the minimum bactericidal concentration (MBC) were both 0.2 mL/mL. It was observed by fluorescence microscope that the green fluorescence area of the two biofilms is greatly reduced after being treated with fermented beverage. Sensory analysis results show that the average scores of fermented beverage in color, appearance and taste were increased. The overall impression and flavor were decreased.

Conclusion

These results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.

Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at -20°C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

The Beneficial Effects of a Polysaccharide from Moringa oleifera Leaf on Gut Microecology in Mice

Moringa oleifera is a natural plant with high nutritional and pharmacological value. Leaves of M. oleifera contain a variety of active substances. In our previous research, we had obtained a polysaccharide separated from M. oleifera leaf, namely MOs-2-a (1.35 × 10⁴ Da). In this study, this polysaccharide was administrated daily to 6 week-old ICR mice for 4 weeks. Then, the body weight, immunity, intestinal digestion, and intestinal microenvironment of Institute of Cancer Research (ICR) mice were investigated. After 4 weeks of feeding intervention with the polysaccharide, the immune and intestinal digestive ability of the ICR mice were significant as shown by the organ index, digestive enzymes, and reduction of serum tumor necrosis factor-alpha and diamine oxidase levels. The polysaccharide could regulate the microbial composition of the intestinal tract in mice by increasing the bacteria that have been reported for antiobesity effects, short chain fatty acid production, and lactic acid production. These findings indicate that the polysaccharide of M. oleifera leaf might be a promising prebiotic that exhibits health promotion effects.

Antioxidant properties of a vegetable-fruit beverage fermented with two Lactobacillus plantarum strains

Fermented vegetable-fruit beverages are a popular fermented food, with many potential health benefits. In this study, two commercial Lactobacillus plantarum strains were selected to ferment a beverage containing apples, pears, and carrots. The metabolites and antioxidant activities were examined during the fermentation process. Results showed that lactic acid and acetic acid accumulated gradually, whereas malic acid decreased. Glucose and fructose increased from 0.48 and 14.8 g/L to 7.7 and 20.8 g/L, respectively, while sucrose decreased slightly. Ascorbic acid also increased continuously during the fermentation to 90.74 mg/100 mL. DPPH and ABTS radical scavenging activity and FRAP reached their maximum value after 4-8 days. The accumulation of TPC, TFC, and SOD reached their maximum value on the 8th day of fermentation. Our study revealed that the L. plantarum-fermented vegetable-fruit beverage showed significant antioxidant activity, which is helpful in evaluating the fermentation end-point and developing a high-quality fermented beverage.

A comprehensive review on beneficial dietary phytochemicals in common traditional Southern African leafy vegetables

Regular intake of sufficient amounts of certain dietary phytochemicals was proven to reduce the incidence of noncommunicable chronic diseases and certain infectious diseases. In addition, dietary phytochemicals were also reported to reduce the incidence of metabolic disorders such as obesity in children and adults. However, limited information is available, especially on dietary phytochemicals in the commonly available traditional leafy vegetables. Primarily, the review summarizes information on the major phytochemicals and the impact of geographical location, genotype, agronomy practices, postharvest storage, and processing of common traditional leafy vegetables. The review also briefly discusses the bioavailability and accessibility of major phytochemicals, common antinutritive compounds of the selected vegetables, and recently developed traditional leafy vegetable-based food products for dietary diversification to improve the balanced diet for the consumers. The potential exists for better use of traditional leafy vegetables to sustain food security and to improve the health and well-being of humans.

Analysis of Moisture Content in Beetroot using Fourier Transform Infrared Spectroscopy and by Principal Component Analysis

The moisture content of beetroot varies during long-term cold storage. In this work, we propose a strategy to identify the moisture content and age of beetroot using principal component analysis coupled Fourier transform infrared spectroscopy (FTIR). Frequent FTIR measurements were recorded directly from the beetroot sample surface over a period of 34 days for analysing its moisture content employing attenuated total reflectance in the spectral ranges of 2614–4000 and 1465–1853 cm⁻¹ with a spectral resolution of 8 cm⁻¹. In order to estimate the transmittance peak height (T_p) and area under the transmittance curve \documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$({\int }_{{\bar{\nu }}_{i}}^{{\bar{\nu }}_{f}}{T}_{p}d\bar{\nu })$$\end{document}(∫ν¯iν¯fTpdν¯) over the spectral ranges of 2614–4000 and 1465–1853 cm⁻¹, Gaussian curve fitting algorithm was performed on FTIR data. Principal component and nonlinear regression analyses were utilized for FTIR data analysis. Score plot over the ranges of 2614–4000 and 1465–1853 cm⁻¹ allowed beetroot quality discrimination. Beetroot quality predictive models were developed by employing biphasic dose response function. Validation experiment results confirmed that the accuracy of the beetroot quality predictive model reached 97.5%. This research work proves that FTIR spectroscopy in combination with principal component analysis and beetroot quality predictive models could serve as an effective tool for discriminating moisture content in fresh, half and completely spoiled stages of beetroot samples and for providing status alerts.