| Title: | Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis |
| Author(s): | Cuvas-Limon RB; Ferreira-Santos P; Cruz M; Teixeira JA; Belmares R; Nobre C; |
| Address: | "Food Research Department, School of Chemical Sciences, Autonomous University of Coahuila, Saltillo Coahuila, Boulevard Venustiano Carranza e Ing. Jose Cardenas s/n Col. Republica C.P., Saltillo 25280, Mexico. CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal. LABBELS-Associate Laboratory, 4710-057-122 Braga, Portugal. Department of Food Science and Technology, Antonio Narro Autonomous Agricultural University, Calzada Antonio Narro, No. 1923 Col. Buena Vista C.P., Saltillo 25315, Mexico" |
| DOI: | 10.3390/molecules27082473 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Aloe vera has been medicinally used for centuries. Its bioactive compounds have been shown to be very effective in the treatment of numerous diseases. In this work, a novel functional beverage was developed and characterized to combine the health benefits of probiotic bacteria with the Aloe vera plant itself. Two Aloe vera juices were obtained by fermentation either by a novel isolated Enterococcus faecium or a commercial Lactococcus lactis. The extraction of Aloe vera biocompounds for further fermentation was optimized. Extraction with water plus cellulase enhanced the carbohydrates and phenolic compounds in the obtained extracts. The biotransformation of the bioactive compounds from the extracts during fermentation was assessed. Both probiotic bacteria were able to grow on the Aloe vera extract. Lactic acid and short-chain fatty acids (SCFA) together with fourteen individual phenolic compounds were quantified in the produced Aloe vera juice, mainly epicatechin, aloin, ellagic acid, and hesperidin. The amount of total phenolic compounds was maintained through fermentation. The antioxidant activity was significantly increased in the produced juice by the ABTS method. The novel produced Aloe vera juice showed great potential as a functional beverage containing probiotics, prebiotics, SCFA, and phenolic compounds in its final composition" |
| Keywords: | "*Aloe/metabolism Beverages *Enterococcus faecium/metabolism Fatty Acids, Volatile/metabolism Fermentation Lactobacillus Phenols/metabolism Plant Extracts/metabolism *Probiotics Aloe vera antioxidant activity functional food lactic acid bacteria organic ac;" |
| Notes: | "MedlineCuvas-Limon, Ruth B Ferreira-Santos, Pedro Cruz, Mario Teixeira, Jose Antonio Belmares, Ruth Nobre, Clarisse eng UIDB/04469/2020/Fundacao para a Ciencia e Tecnologia/ Project ColOsH PTDC/BTM-SAL/30071/2017/Fundacao para a Ciencia e Tecnologia/ NORTE- 01-0145-FEDER-000041/Fundacao para a Ciencia e Tecnologia/ CVU 559365/Consejo Nacional de Ciencia y Tecnologia/ Switzerland 2022/04/24 Molecules. 2022 Apr 12; 27(8):2473. doi: 10.3390/molecules27082473" |
