In Vitro Assessment of the Digestive Tolerance and Antioxidation of Juice from Physalis pubescens L. Fermented by Lactic Acid Bacteria
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Abstract:
The simulated gastrointestinal digestion system in vitro was applied to evaluate the digestive tolerance of two strains of lactobacillus, polyphenol content and antioxidation of juice from Physalis pubescens L. fermented by two lactobacillus strains, Lactobacillus plantarum and Lactobacillus fermentans. The results showed that the total count of Lactobacillus plantarum and Lactobacillus fermentans were seperately 7.54 CFU/mL and 7.82 CFU/mL of juice following digestion for 10 h in simulated gastrointestinal systerm in vitro. The polyphenol content increased from 0.33±0.01 mg/mL and 0.40±0.03 mg/mL to 1.37±0.03 mg/mL and 1.30±0.01 mg/mL, respectively, in the fermented juice of Physalis pubescens L. before and after in vitro digestion. The polyphenol releasing level positively correlated with pH value of gastric juice. DPPH·, ABTS+· scavenging power and total reducing power (FRAP) increased by 4.92%, 23.80% and 41.32%, respectively, when the Lactobacillus plantarum fermented juice was digested for 2 h in simulated gastric systerm. While those of fermented by Lactobacillus plantarum increased by 4.98%, 15.55% and 17.72%, respectively. The results showed that Lactobacillus plantarum and Lactobacillus fermentum still had good activity after in vitro digestion, and the content of polyphenols and antioxidant activity in the juice were high.
