Table 2 Representative examples of novel functional foods prepared by probiotic fermentation of polyphenols
From: Probiotic fermentation of polyphenols: potential sources of novel functional foods
S. no | Polyphenol or phenolic food source | Probiotic bacteria | Food type and characteristics | Reference |
|---|---|---|---|---|
1 | Green tea EGCG | Lactobacillus fermentum | Synbiotic food product with superior antioxidant and immunomodulatory activity | Sharma et al. 2019 |
2 | Cudrania tricuspidata leaf extract | Lactobacillus gasseri | Synbiotic food prepared by addition of Cudrania tricuspidata extract to milk followed by fermentation; enhanced antioxidant capacity and production of novel metabolites | Oh et al. 2016 |
3 | Houttuynia cordata leaf extract and green tea | Lactobacillus paracasei subsp. paracasei | Fermented product with increased levels of EGCG, EGCG, and chlorogenic acids, and superior anti-obesity effects in vitro | Wang et al. 2018 |
4 | Mixture of vegetables and fruit juice | Lactic acid bacteria | Probiotic fruit-vegetable juice product with increased viability of probiotic bacteria and acceptable sensory score | Güney & Güngörmüşler 2021 |
5 | Cudrania tricuspidata powder | Streptococcus thermophilus, Lactobacillus paracasei, and Lactobacillus delbrueckii subsp. bulgaricus | Fermented milk supplemented with Cudrania tricuspidata recorded low pH, improved lactic acid fermentation, and increased total phenolic and flavonoid contents | Lee et al. 2020 |