Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity

Amanda Lais Alves Almeida Nascimento; Mariane Sampaio da Silveira de Souza; Larissa Lorrane Rodrigues Borges; Monique Renon Eller; Frederico Augusto Ribeiro de Barros; Adriana Correa Mendonça; Luciana Azevedo; Mariana Araújo Vieira do Carmo; Amanda Dos Santos Lima; Laura da Silva Cruz; Gabriel Abranches Dias Castro; Sergio Antonio Fernandes; Paulo Cesar Stringheta

doi:10.1016/j.foodres.2023.113222

Influence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity

Food Res Int. 2023 Nov;173(Pt 1):113222. doi: 10.1016/j.foodres.2023.113222. Epub 2023 Jul 5.

Authors

Amanda Lais Alves Almeida Nascimento¹, Mariane Sampaio da Silveira de Souza², Larissa Lorrane Rodrigues Borges², Monique Renon Eller², Frederico Augusto Ribeiro de Barros², Adriana Correa Mendonça², Luciana Azevedo³, Mariana Araújo Vieira do Carmo³, Amanda Dos Santos Lima³, Laura da Silva Cruz³, Gabriel Abranches Dias Castro⁴, Sergio Antonio Fernandes⁴, Paulo Cesar Stringheta²

Affiliations

¹ Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil. Electronic address: amanda.lais@ufv.br.
² Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil.
³ Universidade Federal de Alfenas, Nutrition Faculty, Rua Gabriel Monteiro da Silva, 700. Centro - Alfenas, MG 37130-001, Brazil.
⁴ Universidade Federal de Viçosa, Department of Chemistry, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-900, Brazil.

PMID: 37803540
DOI: 10.1016/j.foodres.2023.113222

Abstract

This work describes the kinetic study of different types (spontaneous, lactic and alcoholic) of açai fermentation in terms of total phenolics and total anthocyanins, as well as antioxidant capacity, before and after simulated digestion (SD). Cytotoxicity (A549, HCT8 and IMR90 cells) and formation of reactive oxygen species (A549 cells) were also evaluated. The results revealed that spontaneous fermentation (SF) for 24 h, followed by SD, generated a product with greater bioaccessibility of phenolics (52.68%) and cyanidin-3-glucoside (27.01%) than unfermented açai. Likewise, lactic fermentation (LF) for 72 h improved the bioavailability of phenolics (64.49%) and cyanidin-3-rutinoside (20.00%). On the other hand, alcoholic fermentation (AF) decreased the bioaccessibility of phenolic compounds and anthocyanins after SD. The SF 24 h (10.16 ± 1.25 μmol Trolox /g) and LF 72 h (15.90 ± 0.51 μmol Trolox /g) significantly increased the antioxidant capacity after SD, when compared to unfermented açai (SF 0 h, 4.00 ± 0.09 μmol Trolox /g; LF 0 h, 10.57 ± 0.91 μmol Trolox /g). It was concluded that the samples did not show cytotoxicity in the cell lines tested and, in addition, AF 24 h showed antioxidant and antimutagenic effects in vitro, reducing about 40% of chromosomal aberrations. The results obtained provide important information that can be used to produce foods with greater bioaccessibility of bioactive compounds.

Keywords: Açai fermentation; Bioaccessibility; Cytotoxicity; Lactic acid bacteria; ROS generation; Simulated digestion in vitro; Yeast.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins* / metabolism
Antioxidants* / metabolism
Antioxidants* / pharmacology
Digestion
Fermentation
Phenols / metabolism

Substances

Antioxidants
Anthocyanins
Phenols