Effects of Lactic Acid Bacteria Fermentation on Purple Sweet Potato Juice
Author Information
Author(s): Tong Yingjia, Wang Zeqing, Tong Qunyi, Liu Yutong, Sagdic Osman
Primary Institution: Jiangnan University
Hypothesis
Can lactic acid bacteria fermentation improve the bioactivities of purple sweet potato juice during in vitro digestion?
Conclusion
Lactic acid bacteria fermentation enhances the antioxidant activity, phenolic bioaccessibility, and bioavailability of purple sweet potato juice.
Supporting Evidence
- Lactic acid bacteria fermentation increased total α-glucosidase inhibition.
- Antioxidant activities improved after in vitro simulated digestion.
- Bioaccessibility and bioavailability of phenols in purple sweet potato juice were enhanced with fermentation.
- Viable bacteria counts exceeded 7 log CFU/mL after simulated digestion.
Takeaway
Fermenting purple sweet potato juice with good bacteria makes it healthier and easier for our bodies to use the good stuff inside it.
Methodology
The study involved fermenting purple sweet potato juice with Lactobacillus rhamnosus and Streptococcus thermophilus, followed by in vitro simulated digestion to analyze changes in bioactivity.
Limitations
The in vitro digestion model may not fully replicate the human digestive process, limiting the applicability of the results.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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