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Volume 13
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10.3390/foods13070982
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Article

Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles

by
Chanya Ngamsamer
1,
Chawanphat Muangnoi
2,
Kullanart Tongkhao
3,
Sudathip Sae-Tan
3,
Khemmapas Treesuwan
4 and
Jintana Sirivarasai
5,*
1
Doctoral Program in Nutrition, Faculty of Medicine Ramathibodi Hospital and Institute of Nutrition, Mahidol University, Bangkok 10400, Thailand
2
Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
3
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
4
Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
5
Nutrition Division, Faculty of Medicine Ramathibodi Hospital, Mahidol University, Bangkok 10400, Thailand
*
Author to whom correspondence should be addressed.
Foods 2024, 13(7), 982; https://doi.org/10.3390/foods13070982
Submission received: 21 February 2024 / Revised: 20 March 2024 / Accepted: 21 March 2024 / Published: 22 March 2024
(This article belongs to the Special Issue Potential of Lactic Acid Bacteria Strains for Health Promotion and Flavoring of Fermented Foods)
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Abstract

Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant-based diets, to achieve a sustainable healthy gut because of their microbial diversity and antioxidant properties. However, the functional relevance of fermented vegetables varies based on the raw ingredients used and nutrient supplementation. Therefore, in the present study, we investigated the microbial diversity and antioxidant activity of three formulas of fermented vegetables (standard, supplemented with Lacticaseibacillus rhamnosus GG, and supplemented with polyphenol vitexin) at days 0 and 15. The bacterial community profiles were determined through 16S rRNA sequencing analysis, and antioxidant activity was analyzed using 2,2-diphenyl-1-picrylhydrazyl and by measuring the oxygen radical absorbance capacity, the ferric reducing ability of plasma, and the total phenolic content. The results confirm microbial diversity in the taxonomic composition of the different formulas of fermented vegetables, with different bacteria predominating, particularly lactic acid bacteria including the genera Weissella, Pedicocccus, Leuconostoc, and Lactobacillus. Spearman’s correlation analysis showed significant differences in the specific bacteria present in the different formulas of fermented vegetables that conferred antioxidant capacity. Our findings show that supplementation with L. rhamnosus GG and polyphenol vitexin may effectively enhance the functional relevance of foods by promoting cellular protection against oxidative stress.
Keywords: fermented vegetables; Lacticaseibacillus rhamnosus GG; polyphenol vitexin; microbiota; antioxidant activity fermented vegetables; Lacticaseibacillus rhamnosus GG; polyphenol vitexin; microbiota; antioxidant activity
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MDPI and ACS Style

Ngamsamer, C.; Muangnoi, C.; Tongkhao, K.; Sae-Tan, S.; Treesuwan, K.; Sirivarasai, J. Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods 2024, 13, 982. https://doi.org/10.3390/foods13070982

AMA Style

Ngamsamer C, Muangnoi C, Tongkhao K, Sae-Tan S, Treesuwan K, Sirivarasai J. Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods. 2024; 13(7):982. https://doi.org/10.3390/foods13070982

Chicago/Turabian Style

Ngamsamer, Chanya, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, and Jintana Sirivarasai. 2024. "Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles" Foods 13, no. 7: 982. https://doi.org/10.3390/foods13070982

APA Style

Ngamsamer, C., Muangnoi, C., Tongkhao, K., Sae-Tan, S., Treesuwan, K., & Sirivarasai, J. (2024). Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles. Foods, 13(7), 982. https://doi.org/10.3390/foods13070982

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