Tenea Gabriela N, Perugachi Erika
Biofood and Nutraceutics Research and Development Group, Faculty of Engineering in Agricultural and Environmental Sciences, Universidad Técnica del Norte, Ibarra, Ecuador.
Front Nutr. 2025 Feb 19;12:1552745. doi: 10.3389/fnut.2025.1552745. eCollection 2025.
The increasing demand for consuming highly nutritional value foods based on fruits or vegetables in combination with "beneficial" lactic acid bacteria (LAB) expands the research on developing novel functional non-diary delivery vectors.
In this study, the native UTNCys5-4 (Cys5-4) and commercial ATCC8014 (LP) strains have been targeted for probiotic properties in a novel designed tropical beverage containing yellow passionfruit (maracuyá) and coconut (MC). Furthermore, the quality of the newly fortified beverages, MCA (MC + Cys5-4) and MCB (MC + LP), was evaluated, along with their antimicrobial activity against two foodborne pathogens.
The results showed greater cell viability of Cys5-4 (8.84 ×10 CFU/ml), whereas a statistically significant ( < 0.05) decrease was registered for LP strain (1.90 × 10 CFU/mL) on the 15th day of storage with refrigeration. An enhanced ascorbic acid content (AAC) and total polyphenol content (TPC) in both fortified juices (MCA and MCB), with MCA showing moderate TPC increases and MCB showing slightly higher improvements. Both fortified juices exhibited increased antioxidant capacity (AOX) compared to the non-fortified control (MC), emphasizing their enhanced functional value. An intrinsic inhibitory activity against subsp. ATCC51741 and ATCC25922 was observed in the MC juice during the first 6 days of storage, after which the activity was lost. In contrast, the inhibitory activity in both MCA and MCB juices increased up to 15 days of storage, suggesting a synergistic interaction between the antimicrobial compounds produced by the bacteria and those naturally present in the fruit, effectively enhancing their role as antimicrobial agents. These findings validate the use of Cys5-4 as a promising probiotic strain for developing functional beverages with improved shelf life, sensory properties, and health-promoting benefits.
The synergistic antimicrobial and antioxidant effects underscore the potential of combining probiotics with tropical fruits like yellow passionfruit and coconut for innovative and nutritionally valuable non-dairy food products. These formulations present a promising solution for delivering native LAB strains, enabling the fruit and dairy industries to create healthier, market-driven products.
对富含水果或蔬菜且搭配“有益”乳酸菌（LAB）的高营养价值食品的需求不断增加，这推动了对开发新型功能性非乳制品递送载体的研究。
在本研究中，对新型设计的含有黄百香果（maracuyá）和椰子（MC）的热带饮料中的天然UTNCys5-4（Cys5-4）菌株和商业ATCC8014（LP）菌株进行了益生菌特性研究。此外，还评估了新强化饮料MCA（MC + Cys5-4）和MCB（MC + LP）的质量，以及它们对两种食源性病原体的抗菌活性。
结果显示，冷藏储存第15天时，Cys5-4的细胞活力更高（8.84×10 CFU/ml），而LP菌株的细胞活力则有统计学意义的显著下降（<0.05）（1.90×10 CFU/mL）。两种强化果汁（MCA和MCB）中的抗坏血酸含量（AAC）和总多酚含量（TPC）均有所增加，MCA的TPC呈适度增加，MCB的改善幅度略高。与未强化的对照（MC）相比，两种强化果汁的抗氧化能力（AOX）均有所提高，突出了它们增强的功能价值。在储存的前6天，MC果汁中观察到对亚种ATCC51741和ATCC25922的内在抑制活性，之后该活性丧失。相比之下，MCA和MCB果汁中的抑制活性在储存15天时均有所增加，这表明细菌产生的抗菌化合物与水果中天然存在的抗菌化合物之间存在协同相互作用，有效地增强了它们作为抗菌剂的作用。这些发现证实了Cys5-4作为一种有前景的益生菌菌株用于开发具有更长保质期、更好感官特性和促进健康益处的功能性饮料的用途。
抗菌和抗氧化的协同作用突出了将益生菌与黄百香果和椰子等热带水果相结合用于创新和具有营养价值的非乳制品的潜力。这些配方为递送天然LAB菌株提供了一个有前景的解决方案，使水果和乳制品行业能够生产更健康、符合市场需求的产品。
