Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara Pulp
Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the <i>Euterpe edulis</i> Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk fermented by...
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MDPI AG
2024-09-01
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| author | Maria Thereza Carlos Fernandes Fernanda Silva Farinazzo Carolina Saori Ishii Mauro Thais de Souza Rocha Karla Bigetti Guergoletto Sandra Garcia |
| author_facet | Maria Thereza Carlos Fernandes Fernanda Silva Farinazzo Carolina Saori Ishii Mauro Thais de Souza Rocha Karla Bigetti Guergoletto Sandra Garcia |
| author_sort | Maria Thereza Carlos Fernandes |
| collection | DOAJ |
| description | Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the <i>Euterpe edulis</i> Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk fermented by <i>Limosilactobacillus reuteri</i> LR92 with juçara pulp (JFM) over 30 days of storage at 4 °C and its protective effect on probiotic cells against reactive oxygen species (ROS). Phenolic compounds and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays during storage. The resistance of <i>L. reuteri</i> to hydrogen peroxide, superoxide anions, and hydroxyl radicals was also tested. The results indicated that JFM maintained stability in its composition, except for color, which showed reduced brightness by the end of the 30 days. Although antioxidant activity measured by DPPH and FRAP decreased (83.92–67.03 µmol TEAC.g<sup>−1</sup> and 1185.64–830 g TEAC.100 g.mL<sup>−1</sup>, respectively), it remained higher than the control (21.90–24.50 µmol TEAC.g<sup>−1</sup> and 235.77–229.87 g TEAC.100 g.mL<sup>−1</sup>, respectively). Phenolic content remained consistent. In addition, juçara pulp significantly protected <i>L. reuteri</i> cells from ROS. Therefore, juçara-enriched fermented milk not only improved antioxidant properties but also shielded probiotics from oxidative stress, highlighting its potential as a functional food with added health benefits. |
| format | Article |
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| institution | Kabale University |
| issn | 2624-862X |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
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| series | Dairy |
| spelling | doaj-art-88d4569d9f69474b86b2bc208465ec6f2024-12-27T14:20:06ZengMDPI AGDairy2624-862X2024-09-015459860910.3390/dairy5040045Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara PulpMaria Thereza Carlos Fernandes0Fernanda Silva Farinazzo1Carolina Saori Ishii Mauro2Thais de Souza Rocha3Karla Bigetti Guergoletto4Sandra Garcia5Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, Londrina 86051-970, BrazilDepartment of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, Londrina 86051-970, BrazilDepartment of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, Londrina 86051-970, BrazilDepartment of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, Londrina 86051-970, BrazilDepartment of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, Londrina 86051-970, BrazilDepartment of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, Londrina 86051-970, BrazilFermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the <i>Euterpe edulis</i> Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk fermented by <i>Limosilactobacillus reuteri</i> LR92 with juçara pulp (JFM) over 30 days of storage at 4 °C and its protective effect on probiotic cells against reactive oxygen species (ROS). Phenolic compounds and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays during storage. The resistance of <i>L. reuteri</i> to hydrogen peroxide, superoxide anions, and hydroxyl radicals was also tested. The results indicated that JFM maintained stability in its composition, except for color, which showed reduced brightness by the end of the 30 days. Although antioxidant activity measured by DPPH and FRAP decreased (83.92–67.03 µmol TEAC.g<sup>−1</sup> and 1185.64–830 g TEAC.100 g.mL<sup>−1</sup>, respectively), it remained higher than the control (21.90–24.50 µmol TEAC.g<sup>−1</sup> and 235.77–229.87 g TEAC.100 g.mL<sup>−1</sup>, respectively). Phenolic content remained consistent. In addition, juçara pulp significantly protected <i>L. reuteri</i> cells from ROS. Therefore, juçara-enriched fermented milk not only improved antioxidant properties but also shielded probiotics from oxidative stress, highlighting its potential as a functional food with added health benefits.https://www.mdpi.com/2624-862X/5/4/45<i>Euterpe edulis</i>milk-based fruit beveragesROSFRAPphenolics |
| spellingShingle | Maria Thereza Carlos Fernandes Fernanda Silva Farinazzo Carolina Saori Ishii Mauro Thais de Souza Rocha Karla Bigetti Guergoletto Sandra Garcia Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara Pulp Dairy <i>Euterpe edulis</i> milk-based fruit beverages ROS FRAP phenolics |
| title | Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara Pulp |
| title_full | Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara Pulp |
| title_fullStr | Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara Pulp |
| title_full_unstemmed | Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara Pulp |
| title_short | Antioxidant Activity and Oxidative Stress Survival of <i>Limosilactobacillus reuteri</i> LR92 in Fermented Milk with Juçara Pulp |
| title_sort | antioxidant activity and oxidative stress survival of i limosilactobacillus reuteri i lr92 in fermented milk with jucara pulp |
| topic | <i>Euterpe edulis</i> milk-based fruit beverages ROS FRAP phenolics |
| url | https://www.mdpi.com/2624-862X/5/4/45 |
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