TY - JOUR
T1 - Multifunctional nutraceutical composition based on fermented spirulina, apple cider vinegar, Jerusalem artichoke, and bovine colostrum
AU - Bartkiene, Elena
AU - Starkute, Vytaute
AU - Jomantaite, Ieva
AU - Zokaityte, Egle
AU - Mockus, Ernestas
AU - Tolpeznikaite, Ernesta
AU - Zokaityte, Gintare
AU - Petrova, Penka
AU - Santini, Antonello
AU - Rocha, João Miguel
AU - Özogul, Fatih
AU - Klupsaite, Dovile
N1 - Funding Information:
The authors gratefully acknowledge COST Action 18101 SOURDOMICS—Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses ( https://sourdomics.com/ ; https://www.cost.eu/actions/CA18101/ , accessed on 29 November 2022), which is supported by COST (European Cooperation in Science and Technology) ( https://www.cost.eu/ , accessed on 29 November 2022). COST is a funding agency for research and innovation networks. The authors also gratefully acknowledge the Lithuanian–Bulgarian joint research project, “Selection of microorganisms for industrial biotechnology purposes according to their specific metabolites profile by using sustainable substrates for active compounds preparation”, carried out under the agreement of scientific cooperation between the Lithuanian Academy of Sciences and the Bulgarian Academy of Sciences.
Publisher Copyright:
© 2023 by the authors.
PY - 2023/4/18
Y1 - 2023/4/18
N2 - The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)—pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)—pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals—hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer—fermented SP; II—fermented BC and JAP; III—ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.
AB - The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)—pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)—pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals—hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer—fermented SP; II—fermented BC and JAP; III—ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.
KW - Apple cider vinegar
KW - Bovine colostrum
KW - Fermentation
KW - Jerusalem artichoke
KW - Lactic acid bacteria
KW - Nutraceuticals
KW - Spirulina
UR - http://www.scopus.com/inward/record.url?scp=85156270826&partnerID=8YFLogxK
U2 - 10.3390/foods12081690
DO - 10.3390/foods12081690
M3 - Article
C2 - 37107485
AN - SCOPUS:85156270826
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 8
M1 - 1690
ER -