The Monitoring, Via an In vitro Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae and Saccharomyces boulardii

Abstract

In the present study, an in vitro model simulating gastro-intestinal (GI) digestion, was adapted to assess phenolic compounds from watermelon radish (R), red beet (RB) and black carrot (RC) juices fermented using Saccharomyces cerevisiae and Saccharomyces boulardii. The phenolic profiles were analyzed by high pressure liquid chromatography (HPLC) analyses. The total phenolic content, the antioxidant capacity and viability of microbiota was investigated in terms of bioaccessibility, and sensorial evaluation of products were performed. Results indicated that S. cerevisiae (78.10-83.87%) and S. boulardii (78.40-90.25%) showed higher viability compared with lactic acid bacteria, fermented by S. cerevisiae and S. boulardii, respectively. Cyanidin-3-O-glycoside chloride was only present at high concentration (1549.86-1774.86 mg/L) in black carrot juice, whereas vanillic acid was detected in all fermented vegetable juices. The high antioxidant activity of RC juices fermented by S. boulardii were associated with increased concentrations of total phenolic compounds, whereas higher the bioaccesibility of antioxidant activity was measured for fermented RB juices.

Application ofSaccharomyces cerevisiae var. boulardiiin food processing: a review

“…Saccharomyces boulardii influences the synthesis of active phytochemicals such as isoflavones (Rekha and Vijayalakshmi ), and phenols (Değirmencioğlu et al . ), thus increasing the antioxidant capacity of the products. Additionally, its utilization enhances bioavailability of essential minerals and B‐vitamins (Chandrasekar‐Rajendran et al .…”

“…A study carried out by Değirmencioğlu et al . (), concluded that vegetable juices (radish, carrots and beets) fermented with S. cereviseae and S. boulardii were rich in phenols and exerted high antioxidant capacity. Particularly, that beet juice had the greatest bio accessibility and antioxidant activity.…”

“…, ; Değirmencioğlu et al . ), cereals, legumes and their derived products (Heenana et al . ; Rekha and Vijayalakshmi ; Ryan et al .…”

“…Among food items which could be fermented with this yeast, the most investigated are dairy products (Lourens-Hattingh and Viljoen 2001;Parrella et al 2012;Karaolis et al 2013;Zamora-Vega et al 2015), fruit juices and fermented beverages (Fratianni et al 2013(Fratianni et al , 2014De girmencio glu et al 2016), cereals, legumes and their derived products (Heenana et al 2004;Rekha and Vijayalakshmi 2010;Ryan et al 2011;Bastos et al 2014). However, as mentioned before, the number of publications related to the application of S. boulardii in various food matrices is scarce and focuses on the incorporation of this yeast as probiotic agent.…”

Investigating the Physicochemical Properties and in Vitro Bioaccessibility of Phenolics and Antioxidant Capacity of Rooibos Herbal Tea Beverage

“…In agreement with our data, Henning et al (2014) reported a 21.5% and 8.1% decrement of TEAC (trolox equivalent antioxidant capacity) in green tea and grape seed samples during in vitro simulated digestion. In another study, Değirmencioğlu et al (2016) concluded DPPH bioaccessibilities of fermented vegetable juices between 16-32%. In spite of the fact that polyphenols supply major antioxidant potency of the samples, our results displayed that digestion may alter antioxidant properties depending on the variations in polyphenol content (Henning et al, 2014).…”