Chronic oxidative stress is one of the key risk factors associated with etiology and pathogenesis of several diet and lifestyle-influenced non-communicable diseases (NCDs), such as type 2 diabetes, cardiovascular diseases, dyslipidemia and cancer ( Nediani and Giovannelli, 2020). These results provide the biochemical rationale to develop blackberry: pear fruit synergy and beneficial LAB-based fermentation to improve T2D relevant health benefits while also potentially improving keeping quality.įruits and vegetables containing rich antioxidant profile are excellent dietary sources to counter chronic oxidative stress induced metabolic breakdowns and associated diseases in humans ( Bacchetti et al., 2019).
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Among the substrates only fermentation of 100% blackberry with LAB resulted in inhibitory activity against H. Furthermore, enhanced antioxidant activity, anti-hyperglycemic property relevant α-glucosidase, and anti-hypertensive property relevant ACE enzyme inhibitory activities were also observed in fermented extracts of 30:70 blackberry: pear synergy. Overall, improvement in the retention and stability of phenolic bioactive content in 30:70 blackberry: pear combination, as well as in 100% juice of both fruit extracts were observed following fermentation. Additionally, potential inhibitory activity of fermented fruit extracts against pathogenic Helicobacter pylori, the common bacterial ulcer pathogen was also investigated.
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Essential health-targeted food quality during bioprocessing was assessed based on total soluble phenolic content, phenolic compound profile, total antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase enzyme inhibitory, and anti-hypertensive relevant angiotensin-I-converting enzyme (ACE) inhibitory activities using in vitro assay models. The aim of this study was to recruit beneficial LAB such as Lactobacillus helveticus and Bifidobacterium longum to bioprocess previously optimized blackberry: pear synergies to improve phenolic bioactive-linked T2D benefits. This approach was targeted to enhance high levels of phenolic bioactive-linked health quality of blackberry ( Rubus spp.) integrated with pear ( Pyrus communis) at a ratio of 30:70, which was optimized previously based on potential synergistic effects. Solutions to bioactive quality loss of fruits can be achieved by advancing bioprocessing strategy integrating compatible fruit synergy and beneficial lactic acid bacteria (LAB) based fermentation. By improving stability and bioavailability of nutritionally relevant phenolic bioactives during post-harvest stages, effective integration of blackberry and pear as dietary support strategies can be targeted for T2D benefits. Due to high perishability, the human health relevant bioactive qualities of such fruits deteriorate during postharvest storage and processing. These fruits are relevant dietary targets to counter chronic oxidative stress-linked diseases, such as type 2 diabetes (T2D).
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3Division of Biotechnology, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailandīlackberry and pear are rich in human health protective phenolic bioactives with high antioxidant activity.2Department of Plant Sciences, North Dakota State University, Fargo, ND, United States.
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