Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices

Abstract

Plant-based beverages are enriched by the fermentation process. However, their biocompounds are transformed during gastrointestinal digestion, improving their bioaccessibility, which is of primary importance when considering the associated health benefits. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on phenolic compound bioaccessibility and antioxidant activity of novel Aloe vera juices fermented by probiotic Enterococcus faecium and Lactococcus lactis. Aloe vera juices were digested using the standardized static INFOGEST protocol. During digestion, phenolic compounds and antioxidant activity (DPPH, ABTS, and FRAP) were accessed. The digestion process was seen to significantly increase the total phenolic content of the fermented Aloe vera juices. The fermentation of Aloe vera increased the bioaccessibility of juice biocompounds, particularly for kaempferol, ellagic acid, resveratrol, hesperidin, ferulic acid, and aloin. The phenolics released during digestion were able to reduce the oxidative radicals assessed by ABTS and FRAP tests, increasing the antioxidant action in the intestine, where they are absorbed. The fermentation of Aloe vera by probiotics is an excellent process to increase the bioavailability of beverages, resulting in natural added-value functional products.

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

“…According to previous research, polyphenols could inhibit pepsin activity, resulting in more phenolic acids released during the intestinal digestion 39 . Moreover, the highest TPC was obtained from the intestinal digestion LG‐LX group, up to 493.91 mg L −1 GAE, which is beneficial because phenolic acid is absorbed in the intestine 20 …”

“…2‐Azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) (ABTS) radical scavenging was determined using the method reported by Cuvas et al ., 20 with slight modifications. Briefly, 7 mmol L −1 of ABTS solution was mixed with an equal volume of K 2 S 2 O 8 solution (2.45 mmol L −1 ) and stored in darkness for 16 h to produce ABTS radical cations.…”

“…In vitro gastrointestinal digestion was performed as described by Cuvas et al 20 . with minor modifications.…”

“…In vitro gastrointestinal digestion was performed as described by Cuvas et al 20 with minor modifications. First, the MJ samples were pre-treated with a simulated salivary fluid for 5 min at 37 °C.…”

“…39 Moreover, the highest TPC was obtained from the intestinal digestion LG-LX group, up to 493.91 mg L −1 GAE, which is beneficial because phenolic acid is absorbed in the intestine. 20 To distinguish the antioxidant capacity of MJ, three methods (FRAP, DPPH, and ABTS) were used. As shown in Fig.…”