Evaluation of Bioactive Compounds and Anti-Inflammatory Effects in Fermented Tomato Juice Using Different Probiotic Strains

Low, Brenda Li Xuan (2025) Evaluation of Bioactive Compounds and Anti-Inflammatory Effects in Fermented Tomato Juice Using Different Probiotic Strains. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Tomato (Solanum lycopersicum) is a widely consumed fruit valued for its rich content of bioactive compounds like lycopene, flavonoids, and phenolic acids, which are known for their anti-inflammatory properties. Beyond its culinary uses, tomato has attracted attention for its potential health benefits. This study explored the fermentation of tomato juice using probiotic strains Lacticaseibacillus casei ATCC 393, Lactiplantibacillus plantarum TAR4, and Lactobacillus acidophilus LA5 over 0, 24, 48, and 72 hours. Microbial viability, pH, and total soluble solid (TSS) were monitored to assess fermentation, while changes in total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TCC), lycopene content, and anti-inflammatory activity were measured to evaluate the enhancement of bioactive compounds. Simulated digestion was also performed to evaluate the bioaccessibility and functional properties of the fermented tomato juice (FTJ). Results showed that L. plantarum resulted in a higher viability at 4.15×109±0.05 CFU/mL in FTJ compared to other probiotic strains due to the highest TPC increase after 72 hours fermentation at 267.41±1.30 mg GAE/L, TFC at 71.41±0.71 mg QE/L, and anti-inflammatory ability at 65.22±1.18% respectively. After simulated gastrointestinal digestion, FTJ with L. plantarum also showed an increase in TPC, TFC, and anti-inflammatory ability at intestinal phase, which were 292.46±2.09 mg GAE/L, 63.03±0.80 mg QE/L, and 83.67±0.63%. Such innovations are timely, meeting the rising demand for plant-based, health-focused functional drinks. Keywords: Tomato juice; L. plantarum TAR4; anti-inflammatory; fermentation; probiotics