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In vitro Bi-Directional Metabolism of Lactic Acid Bacteria and Finger Millet Polyphenols.

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Title: In vitro Bi-Directional Metabolism of Lactic Acid Bacteria and Finger Millet Polyphenols.
Authors: Balasubramaniam, V. Geetha1 (AUTHOR), Jaiswal, Sandeep1 (AUTHOR), Roy, Leema Mary2 (AUTHOR), Dhassiah, Magesh Peters2 (AUTHOR), Antony, Usha1 (AUTHOR) usha.antony@gmail.com
Source: Food Biotechnology. Aug2025, Vol. 39 Issue 3, p284-305. 22p.
Subjects: Lactic acid bacteria, Polyphenols, Functional foods, Short-chain fatty acids, Ragi, Biotransformation (Metabolism), Fermentation, Prebiotics
Abstract: The study evaluated the prebiotic potential of polyphenols from finger millet seed coat (FMSC) on lactic acid bacteria (LAB) and in turn the biotransformation of polyphenols by the action of probiotic bacteria. In vitro fermentation studies in terms of growth kinetics of LAB, prebiotic activity score (PAS), production of short chain fatty acids (SCFAs) and the changes in phenolic contents during fermentation were assessed by GC-MS and HPLC. FMSC polyphenols were efficiently utilized by the probiotic strains evident from the maximal growth rate in the logarithmic phase, among the strains, L. plantarum showed highest growth. A sharp drop in pH was recorded, a characteristic feature of LAB. SCFAs were produced in varying quantities. Phenolic monomers and aglycones appeared after probiotic fermentation. The study substantiates the bi-directional metabolism of FMSC polyphenols and LAB, which paves way for the development of functional foods that render potential health benefits to consumers. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:The study evaluated the prebiotic potential of polyphenols from finger millet seed coat (FMSC) on lactic acid bacteria (LAB) and in turn the biotransformation of polyphenols by the action of probiotic bacteria. In vitro fermentation studies in terms of growth kinetics of LAB, prebiotic activity score (PAS), production of short chain fatty acids (SCFAs) and the changes in phenolic contents during fermentation were assessed by GC-MS and HPLC. FMSC polyphenols were efficiently utilized by the probiotic strains evident from the maximal growth rate in the logarithmic phase, among the strains, L. plantarum showed highest growth. A sharp drop in pH was recorded, a characteristic feature of LAB. SCFAs were produced in varying quantities. Phenolic monomers and aglycones appeared after probiotic fermentation. The study substantiates the bi-directional metabolism of FMSC polyphenols and LAB, which paves way for the development of functional foods that render potential health benefits to consumers. [ABSTRACT FROM AUTHOR]
ISSN:08905436
DOI:10.1080/08905436.2025.2539362