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Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei
The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegra...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651325/ https://www.ncbi.nlm.nih.gov/pubmed/31247970 http://dx.doi.org/10.3390/molecules24132357 |
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author | Mustafa, Siti Marhaida Chua, Lee Suan El-Enshasy, Hesham Ali |
author_facet | Mustafa, Siti Marhaida Chua, Lee Suan El-Enshasy, Hesham Ali |
author_sort | Mustafa, Siti Marhaida |
collection | PubMed |
description | The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegranate juice was fermented with Lactobacillus casei at different agitation speeds ranging from 0 (microaerophilic) to 150 rpm at 37 °C. The functional properties of probioticated pomegranate juice were evaluated in terms of growth (biomass), lactic acid production, antioxidant activity, total phenolic content, and key metabolites using LC-MS/MS. The growth kinetics of fermentation was monitored at the optimal condition using one factor at a time method. High cell growth (3.58 × 10(10) cfu/mL or 7.9 gL(−1)) was observed for L. casei probioticated pomegranate juice agitated at 0 rpm. The findings of this study reveal the potential of pomegranate juice as a medium for L. casei cultivation without nutrient supplementation. The improvement of antioxidant activity in the probioticated juice could be due to the increment of quercetin-3-glucoside. Therefore, L. casei grew well in pomegranate juice with a high cell viability and antioxidant activity at a non-agitated condition. Probioticated pomegranate juice is a potentially functional drink. |
format | Online Article Text |
id | pubmed-6651325 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-66513252019-08-08 Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei Mustafa, Siti Marhaida Chua, Lee Suan El-Enshasy, Hesham Ali Molecules Article The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegranate juice was fermented with Lactobacillus casei at different agitation speeds ranging from 0 (microaerophilic) to 150 rpm at 37 °C. The functional properties of probioticated pomegranate juice were evaluated in terms of growth (biomass), lactic acid production, antioxidant activity, total phenolic content, and key metabolites using LC-MS/MS. The growth kinetics of fermentation was monitored at the optimal condition using one factor at a time method. High cell growth (3.58 × 10(10) cfu/mL or 7.9 gL(−1)) was observed for L. casei probioticated pomegranate juice agitated at 0 rpm. The findings of this study reveal the potential of pomegranate juice as a medium for L. casei cultivation without nutrient supplementation. The improvement of antioxidant activity in the probioticated juice could be due to the increment of quercetin-3-glucoside. Therefore, L. casei grew well in pomegranate juice with a high cell viability and antioxidant activity at a non-agitated condition. Probioticated pomegranate juice is a potentially functional drink. MDPI 2019-06-26 /pmc/articles/PMC6651325/ /pubmed/31247970 http://dx.doi.org/10.3390/molecules24132357 Text en © 2019 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Mustafa, Siti Marhaida Chua, Lee Suan El-Enshasy, Hesham Ali Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei |
title | Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei |
title_full | Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei |
title_fullStr | Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei |
title_full_unstemmed | Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei |
title_short | Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei |
title_sort | effects of agitation speed and kinetic studies on probiotication of pomegranate juice with lactobacillus casei |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651325/ https://www.ncbi.nlm.nih.gov/pubmed/31247970 http://dx.doi.org/10.3390/molecules24132357 |
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