Fermentação de matrizes vegetais pelo kefir aumenta poder antioxidante do produto final

Abstract

The increase in life expectancy worldwide has led to a higher prevalence of chronic and progressive diseases, such as cardiovascular diseases (CVD), which represent the third leading cause of global mortality. Considering the relationship between CVD, aging, and oxidative stress, the use of exogenous antioxidants may become a promising approach for preventing and treating these conditions. This study aimed to compare three kefir-fermented beverages, prepared from soybean, cocoa, or yacon substrates, regarding their antioxidant activity in vivo and in the model organism C. elegans. Analyses of polyphenols, flavonoids, microbiology, antioxidant activity, and development and mortality in the model organism were conducted. The results were expressed as mean ± SEM and subjected to the t-test for comparisons between non-fermented beverages and their respective fermented matrices, as well as one-way analysis of variance (ANOVA) in the experiments with nematodes. The significance of differences between means was determined using Tukey's post-hoc test, adjusted for multiple comparisons, with significance accepted above 5%. Yacon and cocoa fermented beverages showed an increase in total polyphenols, while the soybean fermented beverage exhibited higher flavonoid concentrations. Tests performed on C. elegans indicate the absence of toxicity in all fermented beverages. Thus, it is concluded that all kefir-fermented beverages produced in this study present excellent antioxidant activity, evaluated by the ABTS test, and are safe for consumption, highlighting their potential use as functional foods.