Studying the changes of some functional properties of probiotic cornelian cherry juice during fermentation

For producing foods that promote health through gut microbial reactions, different types of food ingredients such as probiotics, prebiotics and bioactive plant secondary metabolites such as phenolic compounds can be used. The aim of this study is evaluating interaction effect between probiotics and phenolic content present in cornelian cherry juice during fermentation.
Cornelian cherry juice with natural and adjusted pH with sodium bicarbonate inoculated with three industrial and two native probiotic bacteria(L. rhamnosus, L. plantarom and L. casei) and two native probiotic bacteria (L. casei)(108cfu/ml). Then samples were placed at incubator (30°C) immediately after inoculation. Then changes in chemical characteristics such as pH, acidity, phenolic compounds content, anthocyanin content and antioxidant activity andviability of probiotic evaluated during 3days of fermentation with time intervals of 24 hours for samples with adjusted pH.Significant differences between the averages of obtained data were done by one way ANOVA test. Also differences between the averages of each treatment during time were done by repeated measure test by SPSS software at significant level of 0.05.
It can be said from the changes of phenolic content; antioxidant activity and anthocyanin content that degrading of tannins with high molecular weight during 48 hours of fermentation cause of increasing phenolic content and antioxidant activity in cornelian cherry juice and with Continuation of fermentation decrease cause of producing decarboxylase enzymes by probiotics. Also it is considered that native strain l. casei spp. T4 compare to others have more resistance against obstacle conditions of cornelian cherry juice and maintained its viability during fermentation and remained at initial number (8log cfu/ml).
Dietary supplements probiotics may, at least theoretically, can increase degrading of polyphenols, increase antioxidant activity and easily absorbing of these compounds in human body.