J Korean Diet Assoc.  2019 Nov;25(4):281-294. 10.14373/JKDA.2019.25.4.281.

Characteristics of Vegetable Juice Fermented with Lactobacillus plantarum MKHA15 and Leuconostoc mesenteroids MKSR

Affiliations
  • 1Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea. mkim5@dankook.ac.kr

Abstract

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at 37℃ and 30℃ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of α-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher α-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of α-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

Keyword

onion; cabbage; tomato; fermented juice; Lactobacillus plantarum; Leuconostoc mesenteroides

MeSH Terms

Brassica
Fruit and Vegetable Juices*
Lactobacillus plantarum*
Lactobacillus*
Leuconostoc*
Lycopersicon esculentum
Onions
Probiotics
Vegetables*
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