Abstract
Changes in the activities of antimicrobial, antitumor, and antioxidant properties of postbiotics (YCG) are related to changes in the composition of phenolic compounds. Antimicrobial activity was found to be highest in postbiotic (YCG-7) against P. aeruginosa, S. aureus, and E. faecalis with an MIC of 3.1 µg/mL. YCG-7 revealed the most cytotoxicity against LS-174T and PC-3 cell lines with an IC50 of 5.78 and 6.56 µg/mL, respectively. YCG-7 was far more effective for scavenging free radicals in the NO• and DPPH assays with a scavenging activity of 70.73% and 85.6%, respectively. YCG-7’s total phenolic acid content is up to eightfold higher compared with control. Escherichia coli Nissle 1917 retained high viable counts during refrigerated storage, particularly in YCG (>108 cells g−1) revealing a potential prebiotic activity of Cape gooseberry juice. EcN affected the phenolic profile of the YCG. Pyrogallol, p-coumaric acid, ellagic acid, 4-hydroxybenzoic acid, salicylic acid, gallic acid, vanillic acid, o-coumaric acid, caffeic acid, catechol, syringic acid, and rutin were the predominant phenolic compounds in YCG-7 or YCG-15. Chlorogenic, rosmarinic, cinnamic acid, naringin, and kaempferol were degraded by EcN in YCG-7 and YCG-15. The YCG had significantly higher sensory scores for appearance, smoothness, sourness, mouthfeel, and overall acceptance. These results provide the basis to target the functional benefits of YCG for further human health applications.
Highlights
MacConkey agar, tryptone soya broth (TSB), tryptone soya agar (TSA), and Sabouraud dextrose agar were purchased from Thermo Fisher scientific (Cairo, Egypt)
To degrade theacid, amount of acid, caffeic acid, syringic acid, p-coumaric acid, kaempferol, rutin,been ellagic acid, o-coumahydrolyzable tannins found in the used juice, similar results have reported by other ric acid, salicylic [40]
Our finding presented that the biotransformation of phenolic compounds in postbiotics (YCG-7 and YCG-15) play a critical role in antitumor activities compared with other compounds and micronutrients
Summary
Foods may be considered ‘functional’ that are whole, enriched, fortified, and enhanced and provide additional benefits for health beyond providing the body with essential nutrients [1]. The functional characteristics of many plants or fruits, utilized as new nutraceuticals in functional foods are being detected. Dairy products are one of the most preferred types of functional foods by consumers [2]. Those are classified as the typical host of functional ingredients, subsequently, their useful characteristics have been widely studied [3], they have been considered as perfect agents for the delivery of probiotic
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