Boosting Vitamin B12 in Guava Juice Through Lactic Acid Fermentation

Jim Crocker
17th July, 2024

Boosting Vitamin B12 in Guava Juice Through Lactic Acid Fermentation

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Sharda University fermented guava juice with the probiotic strain L. brevis KU15152 to enhance its nutritional properties
  • The fermentation process significantly increased vitamin B12 levels, reaching 109.5 μg L^-1 at 72 hours
  • The fermented guava juice also showed higher antioxidant activity and phenolic compound levels, improving its health benefits
Vitamin B12 deficiency is a prevalent issue affecting millions worldwide, leading to various health problems such as anemia and neurological disorders. Traditional methods to combat this deficiency include chemical fortification and supplementation. However, a novel approach involving in situ fortification of vitamin B12 in food matrices could offer a more natural and potentially more effective solution. A recent study conducted by researchers at Sharda University explored this innovative method by producing vitamin B12-rich, probiotic guava juice fermented with Levilactobacillus brevis strain KU15152[1]. The study aimed to evaluate the fermentation process of guava juice with L. brevis KU15152 and its impact on various nutritional and functional properties. Pasteurized fresh guava juice was inoculated with L. brevis KU15152 and incubated anaerobically at 37°C for 72 hours. The researchers monitored changes in antioxidants, total phenolic compounds, vitamin B12 production, sugars, organic acids, pH, and bacterial cell count at 24, 48, and 72 hours of incubation. Additionally, the fermented juice was stored at 4°C, and its properties were analyzed at 7-day intervals for up to 28 days. During the fermentation process, the bacterial cell count increased significantly, indicating successful bacterial growth and activity. The pH, total soluble solids, crude fiber, citric acid, and total sugars decreased, while titratable acidity, total protein, antioxidants, phenolic compounds, and lactic acid content increased. These changes suggest that fermentation enhanced the nutritional profile of the guava juice. One of the most notable findings was the production of active vitamin B12, which reached a concentration of 109.5 μg L^-1 at 72 hours of fermentation. Although this concentration decreased to 70.2 μg L^-1 during the 28-day storage period, the fermented guava juice still maintained a significant amount of vitamin B12, making it a valuable functional food product to address vitamin B12 deficiency. The study also highlighted the enhanced antioxidant activity of the fermented guava juice, with DPPH and ABTS radical scavenging activities reaching 85.97% and 75.97%, respectively, at 48 hours of fermentation. This increase in antioxidant activity can be attributed to the higher levels of phenolic compounds produced during fermentation. However, a decline in antioxidant and phenolic compound concentrations was observed during the storage period, which is a common occurrence in stored fermented products. The addition of 20% honey and guava flavor further improved the organoleptic properties and acceptability of the fermented guava juice, making it more appealing to consumers. This aspect is crucial for the commercial viability of the product, as taste and sensory attributes play a significant role in consumer acceptance. The findings of this study align with previous research on the probiotic properties of L. brevis KU15152. For instance, earlier studies demonstrated the strain's ability to modulate immune responses and prevent gastrointestinal diseases[2], as well as its neuroprotective effects through antioxidant activity and BDNF expression[3]. These properties further support the potential health benefits of consuming fermented products containing L. brevis KU15152. Additionally, the study on the fermentation of a traditional rice-based beverage with Lactobacillus plantarum strain L7[4] provides a relevant comparison. Similar to L. brevis KU15152, L. plantarum L7 exhibited robust probiotic characteristics and contributed to the nutritional enhancement of the fermented beverage. These findings collectively underscore the potential of using probiotic strains to fortify food matrices naturally. The current study by Sharda University presents a promising alternative to chemical fortification and supplementation of vitamin B12. By utilizing the probiotic strain L. brevis KU15152 to ferment guava juice, the researchers successfully enhanced the nutritional and functional properties of the juice, making it a novel functional food product to combat vitamin B12 deficiency. This approach not only offers a natural solution but also leverages the additional health benefits provided by probiotics, making it a multifaceted strategy to improve public health.

NutritionHealthBiotech

References

Main Study

1) Biofortification, metabolomic profiling and quantitative analysis of vitamin B12 enrichment in guava juice via lactic acid fermentation using Levilactobacillus brevis strain KU15152.

Published 16th July, 2024

https://doi.org/10.1002/jsfa.13741

Related Studies

2) Protective Effects of a Novel Lactobacillus brevis Strain with Probiotic Characteristics against Staphylococcus aureus Lipoteichoic Acid-Induced Intestinal Inflammatory Response.

https://doi.org/10.4014/jmb.2110.10034

3) Neuroprotective Effects of Heat-Killed Levilactobacillus brevis KU15152 on H2O2-Induced Oxidative Stress.

https://doi.org/10.4014/jmb.2304.04045

4) Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage.

https://doi.org/10.3389/fmicb.2018.00473


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