The effects of fermentation by different species oflactic acid bacteria on betalains and polyphenol profile and in vitro bioactive potential of red

beetroot juice

Tomasz Sawicki ^a,*, Monika Jablonsk^a, Malgorzata Starowicz ^b, Lucyna Klębukowska ^c,Wioletta Blaszczak ^b,**

^a Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Sloneczna 45F, 10-719 Olsztyn, Poland

^b Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland

^c Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland

In the current study, the effects of fermentation by Lactobacillus acidophilus, Levilactobacillus brevis or Lactiplantibacillus plantarum (La/Lb/Lp, 1-2.5%) and incubation (30/37℃, C1/C2) of red beetroot juice on the profile of betalains and polyphenols (UHPLC-DAD-MS), and antioxidant capacity using photochemiluminescence (PCL) and spectrophotometric assays (DPPH/ABTS) was investigated. Additionally, anti-glycaemic (anti-AGEs) and anti-cholinergic (anti-AChE) potential in vitro was analysed. Fermentation distinctly initiated isobetanin and neobetaninformation and enhanced flavonoid concentration, emphasising rutin, kaempferol and (+)-catechin. The fermented juices inhibited protein glycation in the BSA-GLU model and showed high DPPH and ABTS values. LP2.5% juice was the only one indicating anti-AChE potential.