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. 2021 May 12;26(10):2868.
doi: 10.3390/molecules26102868.

Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes

Andri Frediansyah  1 , Fitrio Romadhoni  2 , Suryani  3 , Rifa Nurhayati  1 , Anjar Tri Wibowo  4   5
Affiliations

Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes

Andri Frediansyah et al. Molecules. .

Abstract

Jamaican cherry (Muntinga calabura Linn.) is tropical tree that is known to produce edible fruit with high nutritional and antioxidant properties. However, its use as functional food is still limited. Previous studies suggest that fermentation with probiotic bacteria could enhance the functional properties of non-dairy products, such as juices. In this study, we analyze the metabolite composition and activity of Jamaican cherry juice following fermentation with Lactobacillus plantarum FNCC 0027 in various substrate compositions. The metabolite profile after fermentation was analyzed using UPLC-HRMS-MS and several bioactive compounds were detected in the substrate following fermentation, including gallic acid, dihydrokaempferol, and 5,7-dihydroxyflavone. We also found that total phenolic content, antioxidant activities, and inhibition of diabetic-related enzymes were enhanced after fermentation using L. plantarum. The significance of its elevation depends on the substrate composition. Overall, our findings suggest that fermentation with L. plantarum FNCC 0027 can improve the functional activities of Jamaican cherry juice.

Keywords: Jamaican cherry; Lactobacillus plantarum; antidiabetic; antioxidant; fermentation; food nutrition improvement.

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Conflict of interest statement

We declare that we have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. We also declare that there is no conflict of interest in the submission of the manuscript and the manuscript is approved by all authors for publication.

Figures

Figure 1
Figure 1
Effect of fermentation on pH and viable count (A) the change of pH (B) viable count.
Figure 2
Figure 2
Effect fermentation of L. plantarum on the total phenol content. Black bar represent phenol content before fermentation and gray bar represent phenol content after fermentation. Each value represents the mean ± SE (n = 3). The star (*) means significantly different at p < 0.05.
Figure 3
Figure 3
The effect of fermentation by L. plantarum on the antioxidant activities of Jamaican cheery juices. (A) Scavenging DPPH activity (B) ABTS Scavenging radical activity (C) FRAP activity (D) ORAC activity. Black bar represent antioxidant activities before fermentation and gray bar represent antioxidant activities after fermentation. Each value represents the mean ± SE (n = 3). The star (*) means significantly different at p < 0.05.
Figure 4
Figure 4
Effect fermentation of L. plantarum to the inhibition of (A) α-glucosidase, (B) α-amylase, and (C) amyloglucosidase. Black bar represent inhibitory activities before fermentation and gray bar represent inhibitory activities after fermentation M1 to M6 means medium formulation and Ac means Acarbose 5 mg/mL. Each value represents the mean ± SE (n = 3). The star (*) means significantly different at p < 0.05.
Figure 5
Figure 5
The UV chromatogram of M1 containing L. plantarum (above) and M1 without L. plantarum (below).
See this image and copyright information in PMC

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