In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice

摘要: Abstract Four commonly consumed cultivars of pear were homogenized to extract their juice, fermented using Lactobacillus acidophilus for 0, 24, 48 and 72 h potential management hyperglycemia hypertension evaluated in vitro assays. The pH the juices was adjusted 6.0–7.0 before fermentation assays at each time point carried out acidic by adjusting 6.0–7.0. Overall there a decrease total soluble phenolics DPPH-linked free radical scavenging activity with over period 72 h. α-Glucosidase inhibitory increased or remained constant both samples. Initial ACE decreased all samples fermentation. Epicatechin quercetin derivatives major phenolic compounds Industrial relevance In this study, fermenting juice lactic acid bacteria shown have use diet designs managing type 2 diabetes due enhanced bioactivity relevant enzyme assay models. Our research provides innovative strategies develop low-cost dietary support common fruits enriched bioactives compliment traditional drug nutritional therapies potentially combat diabetes. Also from our fermentation-based we can advance functional food sound biochemical rationale manage early stage its oxidative complications based on further animal clinical studies. approach may be used as novel method deliver probiotic lactose intolerant people fruit-based system multiple health benefits.