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August 10, 2026Journal of Agricultural and Food Chemistry

Improving FolateBioaccessibility and Modulating GutMicrobiota Profile with Folate-Enriched Purple Cabbage Juice by Optimized Lactiplantibacillus plantarum Fermentation

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Authors

MTMei TanYCYujun ChenJHJiahong Huo

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Overview

Randomized trial demonstrates improved folate bioaccessibility in plant-based juice, suggesting fermentation benefits.

Key Points

  • Evaluate the effects of fermentation with Lactiplantibacillus plantarum on folate stability and bioaccessibility in purple cabbage juice.
  • Purple cabbage juice was fermented with Lactiplantibacillus plantarum strains 1.1797 and YaXin.
  • Sucrose was supplemented to enhance folate biosynthesis during fermentation.
  • In vitro digestion assessments were conducted to measure folate bioaccessibility.
  • Strain 1.1797 increased total folate bioaccessibility by 40%, while YaXin had an 8% increase.
  • The highest folate accumulation for strain 1.1797 was 210.69 ng/mL, representing a 75-140% increase.
  • Colonic fermentation enhanced short-chain fatty acid production and enriched Firmicutes and Bifidobacterium in the gut microbiota.

Cite This Study

Tan et al. (2026) studied this question.

synapsesocial.com/papers/6a797d3a9c20a9bbd31847c1https://doi.org/10.1021/acs.jafc.6c08410
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