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Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum

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Abstract

Kiwi fermented beverages utilizing lactic acid bacteria exhibit a decrease in sugar content, pH and increase in total acidity. The maximum CFU is observed in 20% kiwi fermented beverages containing Lactobacillus plantarum. For the most efficient fermentation conditions, 20% kiwi fermented beverages fermented at 24 h was selected for use in subsequent experiments. The glucose, fructose, citric acid levels decreased in optimized kiwi fermented beverage, while the succinic acid, lactic acid, acetic acid, total flavonoid content, and total polyphenol content increased. Furthermore, optimized kiwi fermented beverage showed significantly higher reducing power, ABTS·+ and DPPH radical scavenging activities, and hydroxyl radical scavenging activities compared to the optimized kiwi beverage. Optimized kiwi fermented beverage suppresses proliferation in various cells, including MDA-MB-231, in a dose- and time-dependent manner. Lactobacillus plantarum fermentation of kiwi fruit enhances its functionality, underscoring the potential of OKFB as an improved functional food ingredient.

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Authors and Affiliations

  1. Department of Food Biotechnology, Dong-A University, 37, Nakdong-Daero 550beon-gil, Sahagu, Busan, 49315, Republic of Korea

    Hwi Gon Kim, Wool Lim Park, Hye Ji Min, Yeong Seon Won & Kwon Il Seo

  2. Division of Research Management, Honam National Institute of Biological Resources, Jeollanam-do, Mokpo, 58672, Republic of Korea

    Yeong Seon Won

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  1. Hwi Gon Kim
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Kim, H.G., Park, W.L., Min, H.J. et al. Antioxidant and anticancer effects of kiwi (Actinidia deliciosa) fermented beverage using Lactobacillus plantarum. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01643-8

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  • DOI: https://doi.org/10.1007/s10068-024-01643-8

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