Full text

Turn on search term navigation

© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and Lactobacillus helveticus on antioxidant (DPPH, ABTS, FRAP, and ORAC), antimicrobial, and ACE-inhibition activities before and after in vitro digestion. Three dairy beverages were elaborated: without the addition of postbiotics (T0), with Lactobacillus acidophilus postbiotics (T1), and with Lactobacillus helveticus postbiotics (T2). Before in vitro digestion, T2 presented higher antioxidant activity (p < 0.05). And, after in vitro digestion, except by the ABTS method, T1 and T2 presented the highest antioxidant activities (p < 0.05) and bioaccessibility indexes (p < 0.05). Regarding ACE-inhibition activity, before in vitro digestion, there were no differences among treatments (p > 0.05), but after in vitro digestion, T1 and T2 presented the highest ACE-inhibition activities (p < 0.05) and bioaccessibility indexes (p < 0.05). An antimicrobial effect against Bacillus spp. and S. aureus was observed in Lactobacillus acidophilus and Lactobacillus helveticus postbiotics. However, L. acidophilus postbiotics did not present an antibacterial effect against E. coli. Such findings highlight the potential of postbiotics as functional ingredients to enhance the antioxidant and ACE-inhibition activities of non-fermented dairy beverages, further adding to their appeal as health-promoting dairy food.

Details

Title
Antioxidant and ACE-Inhibition Activities After In Vitro Digestion of a Non-Fermented Dairy Beverage Enriched with Postbiotics of Lactobacillus spp.
Author
Bolivar-Jacobo, Norma Angélica 1 ; Reyes-Villagrana Raúl Alberto 2 ; Arévalos-Sánchez, Martha María 1 ; Rentería-Monterrubio, Ana Luisa 1   VIAFID ORCID Logo  ; Santellano-Estrada Eduardo 1   VIAFID ORCID Logo  ; Salas-Salazar Nora Aidee 3   VIAFID ORCID Logo  ; Chávez-Martínez América 1   VIAFID ORCID Logo 

 Facultad de Zootécnica y Ecología, Universidad Autónoma de Chihuahua, Periférico Francisco R. Almada, Km 1, Chihuahua 31453, Mexico; [email protected] (N.A.B.-J.); [email protected] (M.M.A.-S.); [email protected] (A.L.R.-M.); [email protected] (E.S.-E.) 
 Consejo Nacional de Ciencia y Tecnología, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Col. Benito Juárez, Ciudad de Mexico 03940, Mexico 
 Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Campus I, Circuito Universitario, Chihuahua 31310, Mexico; [email protected] 
First page
223
Publication year
2025
Publication date
2025
Publisher
MDPI AG
e-ISSN
23115637
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
3194599669
Copyright
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.