Isolation of lactic acid bacteria from turmeric (Curcuma longa Linn.) and its application in enriched health beverages | |
| Author | Plangpin Pianpumepong |
| Call Number | AIT Diss. no.FB-11-02 |
| Subject(s) | Lactic acid Lactic acid bacteria--Lactobacillus casei |
| Note | A dissertation submitted in partial fulfillment of the requirement for the degree of Doctor of Philosophy in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Dissertation ; no. FB-11-02 |
| Abstract | The aims of this study were to isolate the lactic acid bacteria (LAB) from fresh turmeric rhizomes and to investigate mainly their influence on total phenolic content and antioxidant activity during fermentation for the preparation of turmeric beverage. Encapsulation of turmeric beverage after fermentation (using alginate extrusion technology) was carried out to enhance the stability of LAB. A study of the bioavailability and absorption efficiency of antioxidant was tested in rat plasma invivo. Three lactic acid bacteria strains, namely Enterococcus faecium, Lactococcus lactis subsp. lactis, and Lactobacillus plantarum were isolated from turmeric rhizomes. These LAB could grow in acidic (pH 3) and bile salt conditions (broth containing 0.3% bile salt). LAB cultures were able to survive in pH 3 and bile salt solution to level of 92-96% and 89-92%, respectively. Moreover, they were able to be inhibit three pathogenic indicators strains and had moderate to high adherence ability (45-72%) depending on strains. The three turmeric’s bacteria were further evaluated and used as starter to produce turmeric beverages. The main components of turmeric beverage were turmeric, brown cane sugar and potable water in the proportions of 3:1:10 (w/w/w) and 10% bacterial solution (v/v) containing the three isolated LAB strains. Fermented turmeric beverages were evaluated for chemical properties (lactic acid and pH), total phenolic content (TPC) and antioxidant activity. The pH drop and lactic acid production were used to monitor the progress of fermentation. Treatments with LAB resulted in a pH change from approximately 5.20 to 3.30. On the other hand, lactic acid production increased 23-34 folds. The fermentative process resulted in an increase of TPC and antioxidant activity. TPC and antioxidant activity of beverages with LAB increased in the range of 38-77%, and 56-61% for 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and 1.63-1.80 Ferric reducing antioxidant power (FRAP) value. The treatment with multistrains as mixed cultures was not much different in the parameters studied as compared to a single strain. Moreover, fermented turmeric beverages with single strain, L.plantarum displayed a higher capability to both TPC and antioxidant activity as compare to the other two strains. The best fermentation time was found to be 25 days as at this point LAB concentration, TPC value and antioxidant activity were the highest. The stability of antioxidant activity during long-term storage in cool room at 51oC was examined. Storage led to decrease in antioxidant activity. At the end of five months storage, the antioxidant activity level in fermented turmeric beverage had decreased 3.97%. For maintenance of the substantial antioxidant property and viability cells of LAB, encapsulation is performed. The probiotic bacterium Lactobacillus plantarum, as the representative strain of all turmeric’s bacteria, was added to fermented turmeric beverage by microencapsulation in 2% sodium-alginate using extrusion technology. Encapsulation efficiency and survival of encapsulated bacteria and free cells of Lactobacillus plantarum in simulated gastric fluid (pH 1.5 and 3.5) and bile salt solution (0.5%, 1% and 2%) were examined. Entrapment efficiency was found to be 67.12%. The viability of free cells decreased 44%, while encapsulated cells decreased 31% after 3 hr of exposure to simulated gastric fluid pH 1.5. The cells survived better at pH 3.5 where the cell viability loss was 24% for free cells and 16% for encapsulated cells. The survival of LAB was observed the highest in the medium containing 0.5% bile salt as compared to other two concentrations. The viability loss of free cells in the medium containing bile salt 0.5% and 2% were 15% and 32%, respectively. The viability loss of encapsulated cells was found to be less than free cells. In medium containing 0.5% bile salt viability loss was around 1% and up to 8% in 2% bile salt for encapsulated cells. The absorption of turmeric, turmeric with probiotic and fermented turmeric beverage in Sprague Dawley rats was studied in terms of antioxidant activity (DPPH and FRAP assay). DPPH free radicals scavenging activity and FRAP profiles before and after oral administration was determined. Before subjects consumed the sample, plasma concentrations of antioxidants were undetectable. After the ingestion of all three turmeric samples, plasma antioxidant activity increased in all treatment groups. Plasma antioxidant concentration was significant higher in rats administrated turmeric beverage than in those administrated turmeric powder and turmeric powder with probiotic. The peak plasma concentration (Cmax) value of turmeric beverage, turmeric powder with probiotic and turmeric powder was 38%, 31%and 27%, respectively. While comparing to turmeric powder and probiotic associated turmeric, the plasma antioxidant concentration of turmeric beverage was found to be higher by 11 and 7 percentage, respectively. The time required to reach peak plasma concentration (Tmax)of all three turmeric samples was 1 h. After Cmaxthe plasma antioxidant concentrations decreased rapidly. The area under the plasma concentration versus time curve (AUC0-) was higher (324.78) in the rat administered with turmeric beverage. This value was lower in plasma of turmeric and turmeric with probiotic and found to be 205.68 and 281.22, respectively. Similar trends of plasma antioxidant concentrations of three turmeric samples by the FRAP method was observed. The Cmaxvalue of turmeric beverage was FRAP value of 0.14 which higher than that obtained with turmeric powder and turmeric with probiotic of 0.12 and 0.010, respectively. Hence turmeric beverage containing probiotic lactic acid bacteria is expected to have more beneficial effect than turmeric powder. |
| Year | 2011 |
| Corresponding Series Added Entry | Asian Institute of Technology. Dissertation ; no. FB-11-02 |
| Type | Dissertation |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Rakshit, Sudip Kumar;Yakupitiyage, Amararatne;Anal, Anil Kumar; |
| Scholarship Donor(s) | Rajamangala University of Technology Isan; |
| Degree | Thesis (Ph.D.) - Asian Institute of Technology, 2011 |