Cele Nobahle P, Akinola Stephen A, Shoko Tinotenda, Manhevi Vimbainashe E, Remize Fabienne, Sivakumar Dharini
Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa.
SPO, University of Montpellier, Universite de La Réunion, INRAE, Montpellier SupAgro, 34000 Montpellier, France.
Foods. 2022 Sep 5;11(17):2702. doi: 10.3390/foods11172702.
The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars after exposure to an in vitro gastrointestinal digestion model. The MJs from three cultivars ('Sabre', 'Peach', and 'Tommy Atkins') were fermented using 75 (L75), 56 (L56), and their combination (L56 + 75). Fermented MJs were digested and fractions: gastric (GF), intestinal (IF), and dialysis (DF) were analyzed for total polyphenolic content (TPC), antioxidant activity (FRAP), 1-diphenyl-2-picrylhydrazyl (DPPH), and 2.2-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS). In addition, the carotenoid content and the LAB population were determined from the GF and IF. After digestion, TPC decreased while fermentation improved its bioaccessibility. -fermented 'Sabre' MJs had the highest bioaccessible TPC in the GF (75.65%), IF (50.10%), and DF (32.52%) while L56 'Peach' MJs increased the β-carotene bioaccessibility by 1.32-fold at GF and IF (1.21-fold). When compared to the other two juices, 'Sabre' and 'Peach' MJs fermented with L75 showed the highest IC values for DPPH and ABTS. Generally, L75-fermented 'Sabre' MJs had the highest LAB survival at both GF (7.57 Log CFU/mL) and IF (7.45 Log CFU/mL) and hold potential as probiotic juices. L56-fermented 'Sabre' MJs would ensure the delivery of four times the carotenoid recommended dietary allowance (RDA) to a target site in the body while L75-fermented 'Peach' MJs could be used to effectively counteract oxidants in the body system.
本研究的目的是调查从三个芒果品种获得的发酵芒果汁（MJ）在体外胃肠道消化模型处理后，总酚类化合物的生物可及性、类胡萝卜素谱、抗氧化活性以及乳酸菌（LAB）的存活率。使用75（L75）、56（L56）及其组合（L56 + 75）对三个品种（“萨布雷”、“桃子”和“汤米·阿特金斯”）的MJ进行发酵。对发酵后的MJ进行消化，并分析胃（GF）、肠（IF）和透析（DF）部分的总多酚含量（TPC）、抗氧化活性（FRAP）、1,1-二苯基-2-苦基肼（DPPH）和2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）。此外，从GF和IF中测定类胡萝卜素含量和LAB数量。消化后，TPC降低，而发酵提高了其生物可及性。L75发酵的“萨布雷”MJ在GF（75.65%）、IF（50.10%）和DF（32.52%）中具有最高的生物可及性TPC，而L56“桃子”MJ在GF和IF中使β-胡萝卜素的生物可及性提高了1.32倍（在IF中为1.21倍）。与其他两种果汁相比，用L75发酵的“萨布雷”和“桃子”MJ对DPPH和ABTS显示出最高的IC值。一般来说，L75发酵的“萨布雷”MJ在GF（7.57 Log CFU/mL）和IF（7.45 Log CFU/mL）中都具有最高的LAB存活率，具有作为益生菌果汁的潜力。L56发酵的“萨布雷”MJ可确保向体内目标部位输送四倍于类胡萝卜素推荐膳食摄入量（RDA）的量，而L75发酵的“桃子”MJ可用于有效对抗体内系统中的氧化剂。
