Determination on Effect of Fermented Pomegranate Juice on Cholesterol-Lowering Ability of Four Different Probiotic Strains

San, Jia Hong (2024) Determination on Effect of Fermented Pomegranate Juice on Cholesterol-Lowering Ability of Four Different Probiotic Strains. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The recent trend on high cholesterol in human body are concerning worldwide where people getting obesity and cardiovascular diseases due to high cholesterol present raises the health consciousness in the public. Probiotics can reduce the cholesterol present in the body by their mechanisms which varies across different probiotics. Fermenting medium is important for probiotics to growth which may provide different effects towards the probiotic strains. Pomegranate is well-known for its high nutritional value and beneficial effects for health where it contains high antioxidant properties and anti-inflammatory properties in human body. In this study, pomegranate juice act as the fermentation medium and 4 different probiotics strains will be used which is L. plantarum TAR4, L. delbrueckii ATCC12315, L. acidophilus LA5, and L. casei strain Shirota for fermenting the pomegranate juice. Different strains inoculated fermented pomegranate juice were evaluated for its properties changes. Simulated gastrointestinal digestion was done to determine the changes of probiotic strain in the conditions. Pomegranate juice was fermented for 72 hours at 37℃ under anaerobic conditions. Viable cell count, pH, total solid content, total phenolic content (TPC) assay, total flavonoid content (TFC) assay, and cholesterol assimilation assay was done on all the strains inoculated with probiotic strains every 24 hours. The viable cell count, physicochemical properties, antioxidant properties and cholesterol assimilation of fermented pomegranate juice was significantly affected by different probiotic strains and the fermentation time. The best strains for fermentation of pomegranate juice which is L. plantarum TAR4 at 72 hours incubation where viable cell count of 2.28 ×1010 CFU/mL, highest total flavonoid content (TFC) increase 99.46 ± 0.29 mg QE/L, and 80.35 ± 8.35% highest cholesterol assimilated. Significant increase in the antioxidant properties and cholesterol assimilation was observed in other strains inoculated as well. In conclusion, L. plantarum TAR4 can grow in fermented pomegranate juice compared to other probiotic strains due to highest total flavonoid content (TFC) increase and highest cholesterol assimilation.