Abstract
Fermented milk beverages supplemented with pomegranate peel extract and inoculated withLactobacillus plantarumandBifidobacterium longumsubsplongumwere produced. The antioxidant activity of fermented milk beverages supplemented with pomegranate peel 150 mg/L (FMPO 150) and 300 mg/L (FMPO 300) was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). In addition, the polyphenolic profile and sugars content were determined by HPLC analysis, and the volatile compounds were identified using GC-MS analysis. The effects of FMPO 150 and FMPO 300 (10 g/day) on the lipid profile and antioxidant/biochemical status of rats were also evaluated after 4 weeks of oral intake. Antioxidant activity of the fermented milk beverage FMPO 300 was higher than that of FMPO 150. GC-MS analysis of the volatile compounds revealed that diacetyl, acetoin, and acetaldehyde were the major constituents. FMPO 150 and FMPO 300 were efficient in reducing the LDL cholesterol and triacylglycerol and increased the HDL cholesterol in serum. Liver function biomarkers were not affected by the end of treatment (p<0.05). Also, the thiobarbituric acid-reactive substances (TBARS) were decreased, while the activity of antioxidant enzymes in the liver (GSH, CAT, SOD, and GPx) were increased. Hence, the combination of pomegranate peel extract and probiotic lactic acid bacteria in a fermented milk beverage provides not only probiotic benefits but also bioactive phenolic compounds that could be functional and possess therapeutic effects.
Highlights
Functional food has been driven by both scienti c curiosity and public demand [1]
Characteristics of the Pomegranate Extract. e phenolic compounds are the primary components responsible for the antioxidant activity of fruits. e total phenolic and flavonoid contents of the pomegranate peel extract were 404.13 ± 2.49 μg GAE equivalent/g and 56.83 ± 1.54 μg catechol equivalent/g, respectively (Table 1). e contents obtained for the pomegranate peel extract are higher than those reported in the literature; for example, the values are higher than those reported by Shiban et al [30], who reported total phenolic content (TPC) of pomegranate peel ranging from 80.5 to 274 μg GAE equivalent/g
Us, the findings obtained in this study demonstrate that pomegranate peel extract possesses antioxidant/free radicalscavenging properties, which are very likely due to its high content of phenolic compounds
Summary
Functional food products are manufactured through the addition of exogenous natural compounds or probiotics or other microorganisms that produce biogenic compounds. E aim of this study was to develop a novel fermented milk beverage with a combination of polyphenols extracted from pomegranate peel and probiotic LAB. Evaluation of these probiotic-polyphenolic beverages was assisted in vitro and in vivo in order to determine its characteristics and its effect on the antioxidant homeostasis of male rats, lipid profile, and other biochemical parameters. Log 9.0 CFU/ml) and functional strains Lactobacillus plantarum DMSZ 20079 and Bifidobacterium longum subsp. Cultures Streptococcus thermophiles and Lactobacillus delbruecki subsp. bulgarigus (ca. 1%, v/v, corresponding to ca. log 9.0 CFU/ml) and functional strains Lactobacillus plantarum DMSZ 20079 and Bifidobacterium longum subsp. longum DSMZ 200707 (ca. 5%, v/v, corresponding to ca. log 9.0 CFU/ml) and incubated at 30°C for 24 h. e control fermented milk beverage (FM) was produced according to the same procedure but without POPE addition. e fermented beverages (FMPO 150, FMPO 300, and FM) were stored at 4°C until further analyses
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