Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation |
| |
| Institution: | 1. Laboratory of Food Bioactive Compounds, Food and Experimental Nutrition Department, FCF, University of São Paulo, 05508-900 São Paulo, SP, Brazil;2. Department of Plant Science, North Dakota State University, Fargo, ND 58102, USA;1. School of Bioresources and Technology, King Mongkut’s University of Technology Thonburi,49 Teintalay 25 Rd., Thakam, Bangkhuntein, Bangkok 10150, Thailand;2. Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA;1. National Institute of Amazonian Research (INPA), Manaus, Amazonas, Brazil;2. Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Amazonas, Brazil;3. Faculty of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas, Brazil;4. Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil;5. College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, 430070, China;6. Faculty of Pharmaceutical Science, Federal University of Amazonas, Manaus, Amazonas, Brazil;1. Microbiology and Metabolic Engineering of Key Laboratory of Sichuan Province, Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, PR China;2. Cheng du institute Biological Products Co. Ltd., Chengdu, 610023, China;1. Grupo de Inovação em Biotecnologia e Alimentos da Amazônia (gIBA), Federal University of Amazonas, Manaus, Amazonas, Brazil;2. Faculty of Agrarian Science, Federal University of Amazonas, Brazil;3. Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Amazonas, Brazil;4. Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil;5. Department of Food Engineering, Federal University of Ceará, Fortaleza, Ceará, Brazil;6. Department of Chemical Engineering, Federal University of Ceará, Fortaleza, Ceará, Brazil;1. Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon-do, 24341, South Korea;2. Department of Southern Area Crop Science, NICS Upland Crop Breeding Res. Div., Gyeongsangnaam-do, 50424, South Korea;3. Department of Biological Models, Life Sciences Center, Vilnius University, Lithuania;1. Healthy Food Nutrition and Creation Team, Food College, Shenyang Agricultural University, Shenyang, 110161, China;2. Zhuanghe Food Inspection and Monitoring Center, Dalian, 116400, China |
| |
| Abstract: | Camu-camu (Myriciaria dubia Mc. Vaugh) is a tropical fruit rich in phenolic antioxidants with diverse human health benefits. The aim of this study was to improve phenolic antioxidant–linked functionalities of camu–camu relevant for dietary management of early stages of type 2 diabetes (T2D) and associated hypertension using lactic acid bacterial (LAB) fermentation. Dried camu–camu powder combined with soymilk was fermented using two LAB strains, Lactobacillus plantarum & Lactobacillus helveticus individually and evaluated for total soluble phenolic content, total antioxidant activity, α-amylase, α-glucosidase, and angiotensin-I-converting enzyme (ACE) inhibitory activities using in vitro assay models. Overall, fermentation of camu–camu and soymilk combination with both LAB strains resulted in higher α-amylase, and α-glucosidase inhibitory activities, while total soluble phenolic content and antioxidant activity did not change significantly with fermentation. Improvement of ACE enzyme inhibitory activity was also observed when camu–camu (0.5 & 1%) and soymilk combination was fermented with L. plantarum. Therefore such safe and value added fermentation strategy with LAB can be used to improve human health relevant phenolic antioxidant profile in camu–camu and has relevance for designing innovative probiotic beverage to target improved food designs for dietary support for T2D and associated hypertension management. |
| |
| Keywords: | Antioxidant α-Amylase α-Glucosidase Anti-diabetes Hypertension Phenolics Soymilk |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
