Probiotic Beverage from Mangosteen Juice Fermented with Lactobacillus Strains
DOI:
https://doi.org/10.48048/tis.2022.6305Keywords:
Non-diary, Mangosteen juice, Probiotic, Lactic acid bacteria, Antioxidant activity, ToxicityAbstract
In the present work, a non-dairy fermented beverage was produced from mangosteen juice using Lactobacillus strains. Mangosteen juice was fermented with 3 probiotic strains: Lactobacillus casei TISTR 390, L. fermentum TISTR 391 and L. plantarum TISTR 1463 in single and co-cultivations at an incubation temperature of 30°C for 72 h. The changes in chemical and microbiological properties during fermentation at 0, 24, 48 and 72 h were investigated. It was found that the acidity and viable cell count of fermented mangosteen juice increased at 72 h fermentation in all of the treatments, whereas the level of total soluble solid, phenolic compound, and pH decreased. Sensory evaluation showed that mangosteen juice fermented with the combination of L. casei TISTR 390, L. fermentum TISTR 391, and L. plantarum TISTR 1463 had overall the acceptability score in the group of highest score (6.74; moderately like). Furthermore, it showed the highest taste liking score.However, after 4 weeks of cold storage at 4°C, the level of phenolic compound, pH and viable cell count of this fermented juice slightly fell, but the total soluble solid remained the same. Interestingly, the fermented juice had good antioxidant activity compared with the control (without lactic acid bacteria). Moreover, the low concentration of fermented mangosteen juice exhibited to have higher toxicity to colon tumor cell (SW620) than that of the control. This finding suggested that these probiotic mangosteen juice could be served as a healthy alternative functional beverage for general consumers, especially adults and the elderly.
HIGHLIGHTS
- Non-dairy prebiotic beverage was produced from mangosteen juice using Lactobacillus strains
- Mangosteen juice fermented with the combination of 3 probiotics of Lactobacillus strains had the highest overall acceptability and taste liking score
- The antioxidant activity of probiotic mangosteen juice was higher than those of the control mangosteen juice which showed the lower IC50 values
- The low concentration of mangosteen probiotic beverage exhibited to have higher toxicity to colon tumor cell (SW620) than that of the control mangosteen juice
GRAPHICAL ABSTRACT
Downloads
Metrics
References
M Indira, TC Venkateswarulu, KA Peele, MN Bobby and S Krupanidhi. Bioactive molecules of probiotic bacteria and their mechanism of action: A review. 3 Biotech 2019; 9, 306.
MAK Azad, M Sarker, T Li and J Yin. Probiotic species in the modulation of gut microbiota: An overview. Biomed Res. Int. 2018; 2018, 9478630.
K Slizewska, P Markowiak-Kopec and W Slizewska. The role of probiotics in cancer prevention. Cancers 2021; 13, 20.
P Markowiak and K Slizewska. Review: Effect of probiotic, prebiotic, and symbiotic on human health. Nutrients 2017; 9, 1021.
D Baud, VD Agri, GR Gibson, G Reid and E Giannoni. Using probiotics to flatten the curve of Coronavirus disease COVID-2019 pandemic. Front. Public Health 2020; 8, 186.
Grand view research, Available at: https://www.grandviewresearch.com/industry-analysis/probiotics-market, accessed March 2021.
U Ploll, H Petritz and T Stern. A social innovation perspective on dietary transitions: Diffusion of vegetarianism and veganism in Austria. Environ. Innov. Soc. Transit. 2020; 36, 164-76.
AR Patel. Probiotic fruit and vegetable juices-recent advances and future perspective. Int. Food Res. J. 2017; 24, 1850-7.
D Dimitrovski, E Velickova, M Dimitrovska, T Langerholc and E Winkelhausen. Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26. J. Food Sci. Technol. 2016; 53, 766-74.
BT Nguyen, E Bujna, N Fekete, ATM Tran, JM Rezessy-Szabo, R Prasad and QD Nguyen. Probiotic beverage from pineapple juice fermented with Lactobacillus and Bifidobacterium strains. Front. Nutr. 2019; 6, 54.
W Ding and NP Shah. Survival of free and microencapsulated probiotic bacteria in orange and apple juice. Int. Food Res. J. 2008; 15, 219-32.
D Dimitrovski, E Velickova, T Langerholc and E Winkelhausen. Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS26 strain. Ann. Microbiol. 2015; 65, 2161-70.
I Mantzourani, S Kazakos, A Terpou, A Alexopoulos, E Bezirtzoglou, A Bekatorou and S Plessas. Potential of the probiotic Lactobacillus Plantarum ATCC 14917 strain to produce functional fermented pomegranate juice. Foods 2018; 8, 4.
I Mantzourani, C Nouska, A Terpou, A Alexopoulos, E Bezirtzoglou, MI Panayiotidis, A Galanis and S Plessas. Production of a novel functional fruit beverage consisting of cornelian cherry juice and probiotic bacteria. Antioxidants 2018; 7, 163.
Y Lu, CW Tan, D Chen and SQ Liu. Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages. Food Sci. Nutr. 2018; 6, 2141-50.
KCDO Vieira, CDS Ferreira, EBT Bueno, YAD Moraes, ACCG Toledo, WR Nakagaki, VC Pereira and LK Winkelstroter. Development and viability of probiotic orange juice supplemented by Pediococcusacidilactici CE51. LWT-Food Sci. Technol. 2020; 130, 109637.
J Wen, L Ma, Y Xu, J Wu, Y Yu, J Peng, D Tang, B Zou and L Li. Effects of probiotic litchi juice on immunomodulatory function and gut microbiota in mice. Food Res. Int. 2020; 137, 109433.
B Ovalle-Magallanes, D Eugenio-Perez and J Pedraza-Chaverri. Medicinal properties of mangosteen (Garcinia mangostana L.): Acomprehensive update. Food Chem. Toxicol. 2017; 109, 102-22.
G Kaur, A Singh and BN Dar. Mangosteen (Garcinia mangostana L.). In: Antioxidants in fruits: Properties and health. Springer, Singapore, 2020, p. 83-101.
G Chen, Y Li, W Wang and L Deng. Bioactivity and pharmacological properties of α-mangostin from the mangosteen fruit: A review. Expert Opin. Ther. Pat. 2018; 28, 415-27.
WM Aizat, IN Jamil, FH Ahmad-Hashim and NM Noor. Recent updates on metabolite composition and medicinal benefits of mangosteen plant. PeerJ 2019; 7, e6324.
P Anprung and S Sangthawan. Prebiotic activity and bioactive compounds of the enzymatically depolymerized Thailand growth mangosteen aril. J. Food Res. 2012; 1, 268-76.
Z Xie, M Sintara, T Chang and B Ou. Daily consumption of mangosteen-based drink improves in vivo antioxidant and anti-inflamatory biomarkers in healthy adults: A randomized, double-blind, placebo-controlled clinical trial. Food Sci. Nutr. 2015; 300, 342-8.
A Marmann, AH Aly, W Lin, B Wang and P Proksch. Co-cultivation: A powerful emerging tool for enhancing the chemical diversity of microorganisms. Mar. Drugs 2014; 12, 1043-65.
PM Ryan, RP Ross, GF Fitzgerald, NM Caplice and C Stanton. Sugar-coated: Exopolysaccharide producing lactic acid bacteria for food and human health applications. Food Funct. 2015; 6, 679-93.
P Limpisethreor, Available at: http://www.doa.go.th/pibai/pibai/n11/v_11-dec/jakfam.html, accessed June 2017.
KY Yoon, EE Woodams and YD Hang. Probiotication of tomato juice by lactic acid bacteria. J. Microbiol. 2004; 42, 315-8.
S Iqbal, MI Bhanger and F Anwar. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 2005; 93, 265-72.
N Mongkontanawat, S Lauhkitikul and W Lertnimitmongkol. Fermentation of gac juice mixture by probiotic lactic acid bacteria. Int. J. Agric. Technol. 2018; 14, 1455-70.
BM Watts, CL Yumaki, LE Jeffery and LG Elais. Basic sensory methods for food evaluation. The International Development Research Centre, Ottawa, Canada, 1989, p. 59-66.
K Zhu, HM Zhou and HF Qian. Antioxidant and free radical scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with catalase. Process Biochem. 2006; 41, 1296-302.
P Senthilraja and K Kathiresan. In vitro cytotoxicity MTT assay in Vero, HepG2 and MCF-7 cell lines study of Marine Yeast. J. Appl. Pharm. Sci. 2015; 5, 80-4.
TS Helge. Statistical analysis of designed experiments. 3rd eds. Springer New York Dordrecht Heidelberg, London, 2009, p. 1-22.
RC Ray and D Monte. Microorganisms and fermentation of traditional foods. CRC Press (Tayler & Francocis Group). Boca Raton, Florida, 2014, p. 1-36.
O Kandler. Carbohydrate metabolism in lactic acid bacteria. Antonie Van Leeuwenhoek 1983; 49, 209-24.
B Pakbin, SH Razavi, R Mahmoudi and P Gajarbeygi. Producing probiotic peach juice. Biotech. Health Sci. 2014; 1, e24683.
A Panghal, K Virkar, V Kumar, SB Dhull, Y Gat and N Chhikara. Development of probiotic beetroot drink. Curr. Res. Nutr. Food Sci. 2017; 5, 257-62.
PMD Oliveira, BRDCL Junior, EMF Martins, ML Martins, ENR Vieira, FAR Barros, M Cristianini, NDA Costa and AM Ramos. Mango and carrot mixed juice: A new matrix for the vehicle of probiotic lactobacilli. J. Food Sci. Technol. 2021; 58, 98-109.
S Manurakchinakorn, Y Chainarong and C Sawatpadungkit. Quality of mangosteen juice colored with mangosteen pericarp. Int. Food Res. J. 2016; 23, 1033-9.
Q Chang, Z Zuo, MSS Chow and WKK Ho. Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and hawthorn drink. Food Chem. 2006; 98, 426-30.
R Zadernowski, S Czaplicki and M Naczk. Phenolic acid profiles of mangosteen fruits (Garcinia mangostana). Food Chem. 2009; 112, 685-9.
E Bujna, NA Farkas, AM Tran, MS Dam and QD Nguyen. Lactic acid fermentation of apricot juice by mono and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains. Food Sci. Biotechnol. 2017; 27, 547-54.
V Sharma and HN Mishra. Fermentation of vegetable juice mixture by probioticlactic acid bacteria. Nutrafoods 2013; 12, 17-22.
CR Davis, DJ Wibowo, TH Lee and GH Fleet. Growth and metabolism of lactic acid bacteria during and after malolactic fermentation of wines at different pH. Appl. Environ. Microbiol. 1986; 51, 539-45.
HK Khurana and SK Kanawajia. Recent trend in development of fermented milks. Curr. Nutr. Food Sci. 2007; 3, 91-108.
YY Lim, TT Lim and JJ Tee. Antioxidant properties of several tropical fruits: A comparative study. Food Chem. 2007; 103, 1003-8.
HS Mostafa, MR Ali and RM Mohamed. Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells. Food Sci. Technol. 2021; 41, 105-15.
Z Lui, M Antalek, L Ngugen, X Li, X Tian, A Le and X Zi. The effect of gartanin, a naturally-occurring xanthone in mangosteen juice, on the mTOR partway, autophagy, apoptosis and the growth of human urinary bladder cancer cell lines. Nutr. Cancer 2013; 65, 68-77.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
