The effects of fermentation by different species oflactic acid bacteria on betalains and polyphenol profile and in vitro bioactive potential of red beetroot juice

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In the current study, the effects of fermentation by Lactobacillus acidophilus, Levilactobacillus brevis or Lactiplantibacillus plantarum (La/Lb/Lp, 1-2.5%) and incubation (30/37 °C, C1/C2) of red beetroot juice on the profile of betalains and polyphenols (UHPLC-DAD-MS), and antioxidant capacity using photochemiluminescence (PCL) and spectrophotometric assays (DPPH/ABTS) was investigated. Additionally, anti-glycaemic (anti-AGEs) and anticholinergic (anti-AChE) potential in vitro was analysed. Fermentation distinctly initiated isobetanin and neobetanin formation and enhanced flavonoid concentration, emphasising rutin, kaempferol and (+)-catechin. The fermented juices inhibited protein glycation in the BSA-GLU model and showed high DPPH and ABTS values. LP2.5% juice was the only one indicating anti-AChE potential.