Dados do Trabalho

Título

EFFECT OF IN VITRO GASTROINTESTINAL SIMULATION ON THE ANTIDIABETIC POTENTIAL OF ALCOHOLIC AND ACETIC FERMENTED PRODUCTS FROM JABOTICABA (Plinia trunciflora)

Introdução

Fruit ferments have gained prominence due to their rich phenolic composition and associated bioactive potentials, especially regarding benefits against metabolic diseases such as diabetes. However, it is crucial to understand how the gastrointestinal process can influence these bioactivities to develop functional products. In this context, this study aimed to evaluate the effect of in vitro gastrointestinal simulation on the antidiabetic potential of alcoholic and acetic ferments of jaboticaba.

Material e Métodos

The alcoholic fermentation was conducted by Saccharomyces bayanus yeast at 25°C for seven days. The acetic ferment (JV) was obtained by adding unpasteurized vinegar (mother of vinegar) to the alcoholic ferment (JF). The acetification occurred at 25°C under aerobic conditions for 19 days. The antidiabetic activity was assessed by the potential inhibition of α-amylase and α-glucosidase enzymes in the ferments and their oral and intestinal fractions.

Resultados e Discussão

The results demonstrated that JF exhibited more significant enzyme inhibition, with 9.71% for α-amylase and 6.15% for α-glucosidase, compared to 8.43% and 5.52%, respectively, for JV. In the oral phase, a significant decrease (p < 0.05) in α-amylase inhibition was observed for both samples. Still, JF maintained higher preservation of antidiabetic compounds, with 9.01% inhibition, compared to 7.41% for JV. In the intestinal fraction, α-glucosidase inhibition varied between 0.53% and 1.03% for JF and JV, respectively. It was observed that the bioactivity of the alcoholic ferment of jaboticaba was less affected by gastrointestinal simulation than that of jaboticaba vinegar, suggesting greater stability of bioactive compounds in the gastrointestinal environment. This study highlights the potential of jaboticaba ferments in inhibiting α-amylase and α-glucosidase enzymes, which are crucial for controlling type 2 diabetes.

Conclusão

The implications of these results indicate that jaboticaba fermented products can be developed as potential functional foods. Moreover, the study promotes the diversification of jaboticaba-based products, preserving this native species and encouraging sustainable agriculture.