Fermentation of Beet Juice Using Lactic Acid Bacteria and its Cytotoxic Activity Against Human Liver Cancer Cell Lines HepG2

Title:Fermentation of Beet Juice Using Lactic Acid Bacteria and its Cytotoxic Activity Against Human Liver Cancer Cell Lines HepG2

Volume: 12 Issue: 4

Author(s): Mohanasrinivasan Vaithilingam, Subathradevi Chandrasekaran, Avani Mehra, Suman Prakash, Aditi Agarwal, Selvarajan Ethiraj and Suganthi Vaithiyanathan

Affiliation:

Keywords: Beta vulgaris, beverage, lactic acid bacteria, kaempferol 3- O- rutinoside, anti-cancer, Hep G2.

Abstract: Functional beverage from fermented beet-root (Beta vulgaris) using a coculture of Lactobacillus acidophilus and Lactobacillus plantarum was investigated. The juice was fermented for 24 and 48 h and the samples were analyzed for their physio-chemical changes, cell viability and preservation efficiency. A pH drop was observed for four days in both 24 and 48 h fermented samples, after which the pH increased till the 26th day and thereafter remained constant. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample. HPLC analysis confirmed the presence of greater amounts of organic acids in the 48 h fermented sample than the 24 h fermented sample. The presence of kaempferol 3- Orutinoside might also be confirmed by HPLC. FTIR analysis showed the presence of aromatic amines in the fermented juice. Fermented juice showed a significant antibacterial activity against Listeria monocytogenes. Also, the 48 h fermented juice showed 64% cytotoxic activity against human liver cancer cells Hep G2.

Cite this article as:

Vaithilingam Mohanasrinivasan, Chandrasekaran Subathradevi, Mehra Avani, Prakash Suman, Agarwal Aditi, Ethiraj Selvarajan and Vaithiyanathan Suganthi, Fermentation of Beet Juice Using Lactic Acid Bacteria and its Cytotoxic Activity Against Human Liver Cancer Cell Lines HepG2, Current Bioactive Compounds 2016; 12 (4) . https://dx.doi.org/10.2174/1573407212666160418163831