Fermentation of Beet Juice Using Lactic Acid Bacteria and its Cytotoxic Activity Against Human Liver Cancer Cell Lines HepG2

Author(s): Mohanasrinivasan Vaithilingam, Subathradevi Chandrasekaran, Avani Mehra, Suman Prakash, Aditi Agarwal, Selvarajan Ethiraj, Suganthi Vaithiyanathan.

Journal Name: Current Bioactive Compounds

Volume 12 , Issue 4 , 2016

Become EABM
Become Reviewer

Graphical Abstract:


Abstract:

Functional beverage from fermented beet-root (Beta vulgaris) using a coculture of Lactobacillus acidophilus and Lactobacillus plantarum was investigated. The juice was fermented for 24 and 48 h and the samples were analyzed for their physio-chemical changes, cell viability and preservation efficiency. A pH drop was observed for four days in both 24 and 48 h fermented samples, after which the pH increased till the 26th day and thereafter remained constant. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample than the 24 h fermented sample. The presence of kaempferol 3- Orutinoside might also be confirmed by HPLC. FTIR analysis showed the presence of aromatic amines in the fermented juice. Fermented juice showed a significant antibacterial activity against Listeria monocytogenes. Also, the 48 h fermented juice showed 64% cytotoxic activity against human liver cancer cells Hep G2.

Keywords: Beta vulgaris, beverage, lactic acid bacteria, kaempferol 3- O- rutinoside, anti-cancer, Hep G2.

Rights & PermissionsPrintExport Cite as

Article Details

VOLUME: 12
ISSUE: 4
Year: 2016
Page: [258 - 263]
Pages: 6
DOI: 10.2174/1573407212666160418163831
Price: $58

Article Metrics

PDF: 27
HTML: 1