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<p>The production of plant-based fermented beverages has recently been focused on providing a functional alternative for consumers due to their therapeutic potential. This study involved the development of three fermented plant beverages (FPBs) using a probiotic starter culture and evaluating the biochemical composition, antioxidant activity, and inhibition of enzymes involved in glucose metabolism (α-amylase and α-glycosidase). Additionally, in vivo determination of toxicity and antihyperlipidemic effect were assessed. The three fermented beverages exhibited the highest concentrations of polyphenols with the richest one (148.6 ± 21&#xa0;µg GAE/mL) and flavonoids (78.1 ± 5.3&#xa0;µg RE/mL), the three beverages exhibited the highest antioxidant activity, as well as radical inhibition for ABTS and reducing power. Seventeen key volatile compounds, including organic acids and terpenes were identified, enhancing the beverages’ flavor profiles. In addition, All FPBs exhibited potent inhibitory activity against α-amylase and α-glucosidase. In vivo tests confirmed the safety of these beverages and demonstrated their ability to significantly alleviate hyperlipidemia, reducing total cholesterol, LDL-cholesterol, triglycerides, and liver enzyme levels in serum. The three FPBs significantly restored the majority of these biological parameters to normal levels, along with an increase in antioxidant enzyme activities. The findings indicate that fermented plant beverages possess notable health promoting properties, exerting a beneficial effect on hyperlipidemia and inhibiting glucose metabolism enzymes (α-amylase and α-glycosidase), along with high antioxidant activity. This study lays a strong foundation for the future exploration of fermented plant beverages as an alternative target for the antioxidant and antihyperlipidemic effect, with significant health benefits.</p>

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Biochemical Composition, Antioxidant Properties, Antihyperlipidemic and Health Benefits of Three Fermented Plant-Based Beverage

  • 期刊论文

  • 发表日期：

    2025年4月7日

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  • Hamza Gadhoumi,
  • Walid Yeddes,
  • Raja Serairi Beji,
  • Khaled Miled,
  • Mounir Trifi,
  • Abdelhamid Chirchi,
  • Moufida Saidani Tounsi,
  • El Akrem Hayouni

摘要

The production of plant-based fermented beverages has recently been focused on providing a functional alternative for consumers due to their therapeutic potential. This study involved the development of three fermented plant beverages (FPBs) using a probiotic starter culture and evaluating the biochemical composition, antioxidant activity, and inhibition of enzymes involved in glucose metabolism (α-amylase and α-glycosidase). Additionally, in vivo determination of toxicity and antihyperlipidemic effect were assessed. The three fermented beverages exhibited the highest concentrations of polyphenols with the richest one (148.6 ± 21 µg GAE/mL) and flavonoids (78.1 ± 5.3 µg RE/mL), the three beverages exhibited the highest antioxidant activity, as well as radical inhibition for ABTS and reducing power. Seventeen key volatile compounds, including organic acids and terpenes were identified, enhancing the beverages’ flavor profiles. In addition, All FPBs exhibited potent inhibitory activity against α-amylase and α-glucosidase. In vivo tests confirmed the safety of these beverages and demonstrated their ability to significantly alleviate hyperlipidemia, reducing total cholesterol, LDL-cholesterol, triglycerides, and liver enzyme levels in serum. The three FPBs significantly restored the majority of these biological parameters to normal levels, along with an increase in antioxidant enzyme activities. The findings indicate that fermented plant beverages possess notable health promoting properties, exerting a beneficial effect on hyperlipidemia and inhibiting glucose metabolism enzymes (α-amylase and α-glycosidase), along with high antioxidant activity. This study lays a strong foundation for the future exploration of fermented plant beverages as an alternative target for the antioxidant and antihyperlipidemic effect, with significant health benefits.