The Use of Lactobacillus plantarum Strains for Preparation of “Beetroot Drink” and its Protective Effect Against Transient Drug-Induced Liver Stress
DOI:
https://doi.org/10.15407/microbiolj87.03.003Keywords:
fermented red beet juice, lactic acid bacteria, probiotics, functional activity, hepatoprotective effectAbstract
Transient sub-molecular stress on the liver induced by medications represents an early stage in the potential development of drug-induced liver injury (DILI). Among natural protective agents, fermented red beetroot juice has recently attracted special attention. The aim of the work was to improve the composition of the starter for the “Beetroot Drink” to shorten the processing time and to study its protective effect on the liver function of patients undergoing rehabilitation in an occupational disease clinic and taking medications by the standard protocol. The study involved 15 male patients per group, experiencing transient increases in the liver biomarkers due to medication, with some exceeding normal ranges but insufficient for a DILI diagnosis. In the group consuming the drink prepared with a new Lactobacillus plantarum starter combination, biomarkers normalized after 14 days. Methods. “Beetroot Drink” was produced by fermentation of beetroot juice with a new composition of Lactobacillus plantarum strains that exhibits probiotic properties. Viable microorganism count, pH, titrable acidity, and betalains content were determined before and after fermentation and storage. The protective activity of the “Beetroot Drink” was evaluated in 15 volunteers who were treated at the Clinic of Occupational Diseases of the Kundiev Institute of Occupational Medicine of the NAMS of Ukraine. The “Beetroot Drink” was consumed at a dose of 50 ml daily for 14 days. Hematological and biochemical parameters were determined at the beginning of the experiment and after 14 days. Statistical significance was assessed using t-tests and Mann-Whitney U-tests (p≤0.05). Results. The use of the new composition based on the L. plantarum strain of the original “Beetroot drink” starter and the L. plantarum strain of the “Lactocap” significantly shortened the time of obtaining the beverage compared to the original one. The pH value of 4.0–4.2 corresponded to the required for “Beetroot drink” after 6 hours, and the titrable acidity was 24±2 ºC. Inoculation of the beetroot juice led to significant inhibition of autochthonous bacteria growth compared to non-inoculated spontaneously fermented juice. After pasteurization, the concentrations of betacyanins and betaxanthins decreased by 24.5% and 13.7%, respectively. In the fermented “Beetroot drink”, the number of betalains remained unchanged for 14 days of storage. Consumption of “Beetroot Drink” reduced transient elevations in the liver biomarkers and improved lipid metabolism. Conclusions. The new L. plantarum strain combination can be used for “Beetroot Drink” production with a protective effect against transient drug-induced liver stress. A positive effect was observed in 80.0% of cases, with all biomarkers returning to normal ones in the study group, suggesting its potential as a preventive agent for individuals under drug-induced stress.
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