Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV) - CONICET, San Miguel de Tucumán, Tucumán, Argentina.
Food Funct. 2019 Feb 20;10(2):1085-1097. doi: 10.1039/c8fo01591k.
The present study aimed at investigating the lactic fermentation of cactus pear (Opuntia ficus-indica) fruit juice with the autochthonous and potentially probiotic strain Lactobacillus plantarum S-811. L. plantarum S-811 was able to quickly acidify the juice with a decrease in the pH from 5.5 to 3.7 and a production of 5.06 g l-1 of lactic acid. Fermentation of cactus pear juice led to conservation of its health-promoting properties and it markedly promoted antioxidant mechanisms in yeast cells, showing in a Saccharomyces cerevisiae model a protective effect of up to 11 times against H2O2 (4 mM), compared to yeasts not supplemented with the fermented juice. Administration of fermented juice to obese mice caused a significant decrease in the body weight gain and ameliorated the insulin resistance, hyperglycemia, and hyperlipemia that characterize obesity. These results reveal the potential of the cactus pear juice fermented with L. plantarum S-811 as a functional beverage for the prevention of obesity and related pathologies.
本研究旨在研究仙人掌梨（Opuntia ficus-indica）果汁的乳酸发酵，使用的是本土且具有潜在益生菌特性的植物乳杆菌 S-811 菌株。植物乳杆菌 S-811 能够快速酸化果汁，将 pH 值从 5.5 降低到 3.7，并产生 5.06 g/L 的乳酸。仙人掌梨汁的发酵保留了其促进健康的特性，并显著促进了酵母细胞中的抗氧化机制，在酿酒酵母模型中，与未添加发酵汁的酵母相比，发酵汁对 4 mM H2O2 的保护作用高达 11 倍。给肥胖小鼠服用发酵汁会导致体重明显减轻，并改善肥胖症的特征，如胰岛素抵抗、高血糖和高脂血症。这些结果表明，用植物乳杆菌 S-811 发酵的仙人掌梨汁具有作为预防肥胖症和相关疾病的功能性饮料的潜力。
