Effects of Lactic Acid Bacteria Fermentation and In Vitro Simulated Digestion on the Bioactivities of Purple Sweet Potato Juice
Yingjia Tong, Zeqing Wang, Qunyi Tong, Yutong Liu, Osman Sagdic · 2024
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Description
Yingjia Tong and co-authors test how fermenting a juice changes its health-linked traits in a 2024 food study. The juice comes from purple sweet potato, a root rich in plant pigments and phenolic compounds. The team fermented it with two lactic acid bacteria, the kind used in yogurt, then ran it through a lab model of human digestion.
They tracked the live bacteria count and how the phenolic parts changed at each stage. Fermentation raised the juice's power to block a starch-digesting enzyme and lifted its flavonoid and phenolic levels. After the mock digestion, its guard against oxygen damage improved further, thanks to changes the bacteria made to the phenolics. More of the phenols also became free for the body to take up. The work supports fermented juices as functional drinks.
Catalog record
| CREATOR | Yingjia Tong, Zeqing Wang, Qunyi Tong, Yutong Liu, Osman Sagdic |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 28 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |