Cargando…

Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion

This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Ferme...

Descripción completa

Detalles Bibliográficos
Autores principales: Moloto, Mapula R., Akinola, Stephen A., Seke, Faith, Shoko, Tinotenda, Sultanbawa, Yasmina, Shai, Jerry L., Remize, Fabienne, Sivakumar, Dharini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137366/
https://www.ncbi.nlm.nih.gov/pubmed/37107496
http://dx.doi.org/10.3390/foods12081701
_version_ 1785032445656039424
author Moloto, Mapula R.
Akinola, Stephen A.
Seke, Faith
Shoko, Tinotenda
Sultanbawa, Yasmina
Shai, Jerry L.
Remize, Fabienne
Sivakumar, Dharini
author_facet Moloto, Mapula R.
Akinola, Stephen A.
Seke, Faith
Shoko, Tinotenda
Sultanbawa, Yasmina
Shai, Jerry L.
Remize, Fabienne
Sivakumar, Dharini
author_sort Moloto, Mapula R.
collection PubMed
description This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples.
format Online
Article
Text
id pubmed-10137366
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-101373662023-04-28 Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion Moloto, Mapula R. Akinola, Stephen A. Seke, Faith Shoko, Tinotenda Sultanbawa, Yasmina Shai, Jerry L. Remize, Fabienne Sivakumar, Dharini Foods Article This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies from three cultivars (VOP 1, VOP 3, and VOP 4). Fermentation reduced the pH from 6.57 to 5.05 after 48 h. The TTA increased with the fermentation period, whilst the TSS reduced. Fermentation of the smoothies resulted in the least colour changes (∆E) in VOP 1 after 48 h. Fermentation of cowpea smoothies (VOP 1, VOP 3, and VOP 4) improved the antioxidant capacity (FRAP, DPPH, and ABTS), which was attributed to the increase in total phenolic compounds and carotenoid constituents in all of the fermented cowpea smoothies. VOP 1 was further selected for analysis due to its high phenolic content and antioxidant activity. The VOP 1 smoothie fermented for 24 h showed the lowest reduction in TPC (11%) and had the highest antioxidant (FRAP, DPPH, and ABTS) activity. Ltp. plantarum 75 was viable and survived the harsh conditions of the gastrointestinal tract, and, hence, could be used as a probiotic. VOP 1 intestinal digesta showed significantly higher glucose uptake relative to the undigested and the gastric digesta, while the gastric phase had higher levels of α-amylase and α-glucosidase compared to the undigested samples. MDPI 2023-04-19 /pmc/articles/PMC10137366/ /pubmed/37107496 http://dx.doi.org/10.3390/foods12081701 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Moloto, Mapula R.
Akinola, Stephen A.
Seke, Faith
Shoko, Tinotenda
Sultanbawa, Yasmina
Shai, Jerry L.
Remize, Fabienne
Sivakumar, Dharini
Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
title Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
title_full Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
title_fullStr Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
title_full_unstemmed Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
title_short Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion
title_sort influence of fermentation on functional properties and bioactivities of different cowpea leaf smoothies during in vitro digestion
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137366/
https://www.ncbi.nlm.nih.gov/pubmed/37107496
http://dx.doi.org/10.3390/foods12081701
work_keys_str_mv AT molotomapular influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion
AT akinolastephena influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion
AT sekefaith influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion
AT shokotinotenda influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion
AT sultanbawayasmina influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion
AT shaijerryl influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion
AT remizefabienne influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion
AT sivakumardharini influenceoffermentationonfunctionalpropertiesandbioactivitiesofdifferentcowpealeafsmoothiesduringinvitrodigestion