348d85ab8843ecf5536e4b361bef1c1b pmc_11640170.pdf 478d0b708fa82e291ac139cf53804b82d48342d7 pmc_11640170.pdf bad4dc4e500ab21a431a098d97fd62a3fc33bb2206ae42c7a53cbf33dd0e0da8 pmc_11640170.pdf Title: Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation Subject: The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of Lactiplantibacillus plantarum KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means. For each fruit juice, three different samples were analysed: original fruit juice without probiotic as blank (B), fruit juice inoculated with 107 CFU/mL of probiotic without fermentation (P), and fruit juice inoculated with 107 CFU/mL of probiotic and fermented at 37 C for 24 h (PF). P samples displayed good stability throughout the study, and PF samples showed an initial increase in CFUs accompanied by a change in pH, confirming the ability of the probiotic to ferment these juices. After 60 days of refrigeration, PF samples contained >107 CFU/mL. Total phenolic content and antioxidant capacity were equivalent in F, P, and PF. Remarkably, deep metabolomic analyses confirmed malolactic fermentation and revealed the production of several bioactive compounds including the antimicrobial substance phenyllactic acid, the immunomodulatory and anti-fatigue amino acid N-acetyl glutamine, the vitamin B3 form nicotinic acid, the monoterpene (-)–pinene, and the neurotransmitter acetylcholine, among others, during probiotic fermentation. Finally, a hedonic analysis involving 51 participants showed that probiotic fermented orange juice is well accepted by panellists, with scores comparable to those of the control juice. Overall, we here show that fruit juices are excellent carriers for the delivery of the probiotic L. plantarum KABP051 and its non-alcoholic fermentation can result in tasty functional fruit juices enriched with health-promoting compounds. Keywords: probiotics; fermentation; functional foods; bioactive compounds; fruit juices Author: Francesca Rizzi, Bibiana Juan, Jordi Espadaler-Mazo, Marta Capellas and Pol Huedo Creator: LaTeX with hyperref Producer: pdfTeX-1.40.25 CreationDate: Fri Nov 29 10:34:18 2024 CET ModDate: Fri Nov 29 10:43:08 2024 CET Custom Metadata: no Metadata Stream: no Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 16 Encrypted: no Page size: 595.276 x 841.89 pts (A4) Page rot: 0 File size: 2020276 bytes Optimized: no PDF version: 1.7 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- CYVJLM+VnURWPalladioL Type 1 Custom yes yes yes 10 0 VVSYYB+EURM10 Type 1 Builtin yes yes yes 16 0 KFLNSV+URWPalladioL-Bold Type 1 Custom yes yes yes 21 0 ULPWIU+URWPalladioL-Roma Type 1 Custom yes yes yes 27 0 GIUJRX+URWPalladioL-Ital Type 1 Custom yes yes yes 32 0 FSZFAY+URWPalladioL-BoldItal Type 1 Custom yes yes yes 37 0 XEYJZU+CMSY10 Type 1 Builtin yes yes yes 42 0 XIRVNA+EURB10 Type 1 Builtin yes yes yes 84 0 ECCBDF+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 104 0 ECCBDH+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 107 0 ECCBDI+PalatinoLinotype CID TrueType Identity-H yes yes yes 110 0 ECCBDJ+PalatinoLinotype TrueType WinAnsi yes yes no 116 0 ECCBIJ+PalatinoLinotype,BoldItalic TrueType WinAnsi yes yes no 119 0 ECCBIK+PalatinoLinotype TrueType MacRoman yes yes no 122 0 ECCGCO+PalatinoLinotype,Italic TrueType MacRoman yes yes no 153 0 ECCBDF+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 156 0 ECCBDH+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 159 0 ECCBDI+PalatinoLinotype CID TrueType Identity-H yes yes yes 162 0 ECCBDJ+PalatinoLinotype TrueType WinAnsi yes yes no 168 0 ECCBIJ+PalatinoLinotype,BoldItalic TrueType WinAnsi yes yes no 171 0 ECCBIK+PalatinoLinotype TrueType MacRoman yes yes no 174 0 ECCBDF+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 194 0 ECCBDH+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 197 0 ECCBDI+PalatinoLinotype CID TrueType Identity-H yes yes yes 200 0 ECCBDJ+PalatinoLinotype TrueType WinAnsi yes yes no 206 0 ECCBIJ+PalatinoLinotype,BoldItalic TrueType WinAnsi yes yes no 209 0 ECCBIK+PalatinoLinotype TrueType MacRoman yes yes no 212 0 ECCLIP+TimesNewRoman TrueType WinAnsi yes yes no 240 0 ECCBDF+PalatinoLinotype,Italic TrueType WinAnsi yes yes no 243 0 ECCBDH+PalatinoLinotype,Bold TrueType WinAnsi yes yes no 246 0 ECCBDI+PalatinoLinotype CID TrueType Identity-H yes yes yes 249 0 ECCBDJ+PalatinoLinotype TrueType WinAnsi yes yes no 255 0 ECCBIJ+PalatinoLinotype,BoldItalic TrueType WinAnsi yes yes no 258 0 ECCBIK+PalatinoLinotype TrueType MacRoman yes yes no 261 0 Jhove (Rel. 1.28.0, 2023-05-18) Date: 2025-02-12 02:42:37 CET RepresentationInformation: pmc_11640170.pdf ReportingModule: PDF-hul, Rel. 1.12.4 (2023-03-16) LastModified: 2025-02-11 02:32:20 CET Size: 2020276 Format: PDF Version: 1.7 Status: Well-Formed and valid SignatureMatches: PDF-hul MIMEtype: application/pdf PDFMetadata: Objects: 528 FreeObjects: 1 IncrementalUpdates: 0 DocumentCatalog: PageLayout: SinglePage PageMode: UseNone Outlines: Item: Title: Introduction Destination: section.1 Item: Title: Materials and Methods Destination: section.2 Children: Item: Title: Materials Destination: subsection.2.1 Children: Item: Title: Bacterial Strains Destination: subsubsection.2.1.1 Item: Title: Fruit Juices Destination: subsubsection.2.1.2 Item: Title: Methods Destination: subsection.2.2 Children: Item: Title: Inoculation and Fermentation of Fruit Juices Destination: subsubsection.2.2.1 Item: Title: Stability Analyses Destination: subsubsection.2.2.2 Item: Title: Determination of Total Phenolic Content Destination: subsubsection.2.2.3 Item: Title: Determination of DPPH Radical Scavenging Activity In Vitro Destination: subsubsection.2.2.4 Item: Title: Metabolomic Analyses Destination: subsubsection.2.2.5 Item: Title: Consumer Acceptability Destination: subsubsection.2.2.6 Item: Title: Statistical Analysis Destination: subsubsection.2.2.7 Item: Title: Results Destination: section.3 Children: Item: Title: Lactiplantibacillus plantarum KABP051 Stability in Supplemented and Fermented Orange, Apple and Peach Juices During 60 Days at 4 C Destination: subsection.3.1 Item: Title: Total Phenolic Content and DPPH Radical Scavenging Activity Destination: subsection.3.2 Item: Title: Metabolome Profiling of Fruit Juices Destination: subsection.3.3 Item: Title: Sensory Evaluation Destination: subsection.3.4 Item: Title: Discussion Destination: section.4 Item: Title: References Destination: appendix.A. Info: Title: Lactiplantibacillus plantarum KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation Author: Francesca Rizzi, Bibiana Juan, Jordi Espadaler-Mazo, Marta Capellas and Pol Huedo Subject: The lactic fermentation of fruit and vegetable juices by well-characterised probiotics remains relatively underexplored. We have investigated the stability and impact of Lactiplantibacillus plantarum KABP051 fermentation on orange, apple, and peach juices by microbiological, physicochemical, and sensory evaluation means. For each fruit juice, three different samples were analysed: original fruit juice without probiotic as blank (B), fruit juice inoculated with 107 CFU/mL of probiotic without fermentation (P), and fruit juice inoculated with 107 CFU/mL of probiotic and fermented at 37 C for 24 h (PF). P samples displayed good stability throughout the study, and PF samples showed an initial increase in CFUs accompanied by a change in pH, confirming the ability of the probiotic to ferment these juices. After 60 days of refrigeration, PF samples contained >107 CFU/mL. Total phenolic content and antioxidant capacity were equivalent in F, P, and PF. Remarkably, deep metabolomic analyses confirmed malolactic fermentation and revealed the production of several bioactive compounds including the antimicrobial substance phenyllactic acid, the immunomodulatory and anti-fatigue amino acid N-acetyl glutamine, the vitamin B3 form nicotinic acid, the monoterpene (-) pinene, and the neurotransmitter acetylcholine, among others, during probiotic fermentation. Finally, a hedonic analysis involving 51 participants showed that probiotic fermented orange juice is well accepted by panellists, with scores comparable to those of the control juice. Overall, we here show that fruit juices are excellent carriers for the delivery of the probiotic L. plantarum KABP051 and its non-alcoholic fermentation can result in tasty functional fruit juices enriched with health-promoting compounds. 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