Image source: Natural Science News, 2024
Key findings
- Researchers from Sharda University fermented guava juice with the probiotic strain L. brevis KU15152 to enhance its nutritional properties.
- The fermentation process significantly increased vitamin B12 levels, reaching 109.5 μg L^-1 in 72 hours.
- Fermented guava juice also had higher antioxidant activity and levels of phenolic compounds, improving its health benefits.
Vitamin B12 deficiency is a common problem affecting millions of people worldwide, resulting in a variety of health issues, including anemia and neurological disorders. Traditional methods of addressing this deficiency include chemical fortification and supplements. However, a novel approach to fortify food matrices with Vitamin B12 in situ may be a more natural and effective solution. A recent study conducted by researchers at Sharda University explored this innovative method by fermenting probiotic guava juice, rich in Vitamin B12, with the Rebilactobacillus brevis strain KU15152.[1]This study aimed to evaluate the fermentation process of guava juice by L. brevis KU15152 and its impact on various nutritional and functional properties. Pasteurized fresh guava juice was inoculated with L. brevis KU15152 and incubated anaerobically at 37°C for 72 hours. The researchers monitored the changes in antioxidants, total phenolic compounds, vitamin B12 production, sugars, organic acids, pH, and bacterial cell count after 24, 48, and 72 hours of incubation. In addition, the fermented juice was stored at 4°C and its properties were analyzed at 7-day intervals for up to 28 days. During the fermentation process, the bacterial cell count increased significantly, indicating successful bacterial growth and activity. The pH, total soluble solids, crude fiber, citric acid, and total sugars decreased, while the titratable acidity, total protein, antioxidants, phenolic compounds, and lactic acid contents increased. These changes suggest that fermentation improved the nutritional profile of guava juice. One of the most notable findings was the production of active vitamin B12, which reached a concentration of 109.5 μg L^-1 after 72 hours of fermentation. Although this concentration decreased to 70.2 μg L^-1 during the 28-day storage period, fermented guava juice still maintained a significant amount of vitamin B12, making it a valuable functional food to address vitamin B12 deficiency. The study also highlighted the improved antioxidant activity of fermented guava juice, with DPPH and ABTS radical scavenging activities reaching 85.97% and 75.97%, respectively, after 48 hours of fermentation. This increase in antioxidant activity can be attributed to the higher levels of phenolic compounds produced during fermentation. However, it was observed that the concentrations of antioxidants and phenolic compounds decreased during the storage period, which is quite common in stored fermented products. The addition of 20% honey and guava flavor further improved the sensory properties and acceptability of the fermented guava juice, making it more appealing to consumers. This point is crucial for the commercial feasibility of the product, as taste and sensory properties play a key role in consumer acceptance. The findings of this study are consistent with previous research on the probiotic properties of L. brevis KU15152. For example, previous studies have demonstrated the ability of this strain to modulate immune responses and prevent gastrointestinal diseases.[2]Antioxidant effects and neuroprotective effects through BDNF expression have also been confirmed.[3]These properties further support the potential health benefits of consuming fermented products containing L. brevis KU15152. Furthermore, a study on the fermentation of a traditional rice-based beverage using Lactobacillus plantarum L7 strain[4] provides a pertinent comparison. Similar to L. brevis KU15152, L. plantarum L7 exhibited strong probiotic properties and contributed to the nutritional fortification of the fermented beverage. Collectively, these findings highlight the potential for naturally fortifying food matrices using probiotic strains. The current study from Sharda University shows a promising alternative to chemical fortification and supplementation of vitamin B12. By fermenting guava juice with the probiotic strain L. brevis KU15152, the researchers were able to successfully enhance the nutritional and functional properties of the juice, creating a novel functional food to combat vitamin B12 deficiency. Not only does this approach provide a natural solution, it also harnesses the additional health benefits offered by probiotics, making it a multifaceted strategy to improve public health.
Nutrition Health Biotechnology
References
Main Research
1) Biofortification, metabolomic profiling and quantitative analysis of vitamin B12 enrichment in guava juice by lactic acid fermentation using Levilactobacillus brevis strain KU15152.
Issued on July 16, 2024
https://doi.org/10.1002/jsfa.13741
Related Research
2) Protective effect of a novel Lactobacillus brevis strain with probiotic properties against lipoteichoic acid-induced intestinal inflammatory responses in Staphylococcus aureus.
https://doi.org/10.4014/jmb.2110.10034
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