Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

This study aims to evaluate the effect of fermentation of fruit purees (seriguela, mangaba, mango, and acerola) with Lacticaseibacillus casei 01 and/or Lactobacillus acidophilus LA-05 on the profile and bioaccessibility of phenolics and antioxidant activity. The physicochemical parameters and sugar and organic acid contents were also measured for evaluating the fermentation system. Fruit purees were adequate substrates for the growth of probiotic cultures, presenting high viability in the product and after simulated gastrointestinal conditions (>= 7 log CFU/g). The fermentation with probiotic cultures increased the lactic acid (8.45-15.44 mg/mL), acetic acid (0.05-1.05 mg/mL), and phenolic contents and bioaccessibility, while the pH values and glucose and fructose contents were decreased (p < 0.05). L. acidophilus was found in higher counts in seriguela puree (8.00 +/- 0.03), resulting in a higher consumption of maltose, fructose, and glucose, increased phenolic compounds content and bioacessibility and higher antioxidant activity (p < 0.05). The co-cultivation of both probiotic strains showed promising results for mango, mangaba and seriguela purees, resulting in an increased content and bioaccessibility of phenolics and higher antioxidant activity (p < 0.05). Our findings demonstrate for the first time that the Brazilian Caatinga fruit-derived phenolics can be biotransformed by Lactobacillus and amended genera probiotics to bioaccesible phenolics with antioxidant activity. The knowledge obtained from this study will provide fundamental concepts of the use of synergistic probiotics for future fermentation of other fruit purees to increase the bioaccesibility and antioxidant activity of biotransformed phenolic compounds.

Automated summary

This study evaluated the fermentation of fruit purees with probiotic strains to increase phenolic content and bioaccessibility, while decreasing pH and glucose/fructose content. The results showed promising effects on antioxidant activity, indicating the potential for future use of synergistic probiotics in fruit fermentation.