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<p>Inflammatory bowel diseases represent a major health challenge, prompting interest in dietary interventions with anti-inflammatory properties. This study evaluated in vitro anti-inflammatory and antioxidant effect of fermented plant-based beverages derived from tiger nut, carob, and rice, compared to their unfermented counterparts, using differentiated Caco-2 cells. Beverages were fermented with the Danisco<sup>®</sup> VEGE061 lactic acid bacteria consortium. Following INFOGEST 2.0 simulated gastrointestinal digestion, bioaccessible fractions at non-cytotoxic dilutions were applied to cells for 24&#xa0;h prior to lipopolysaccharide (LPS) stimulation. Anti-inflammatory activity was assessed by measuring nitric oxide (NO), reactive oxygen species (ROS), pro-inflammatory cytokines (IL-6, IL-8), NF-κB p65 nuclear translocation, and transepithelial electrical resistance (TEER), with all reduction percentages referred to the digestion blank. Fermented tiger nut beverage showed the strongest effects, reducing IL-6 secretion (58.7%) and NF-κB p65 nuclear translocation (33.0%) relative to its unfermented counterpart (32.5% and 16.4%, respectively), possibly related to the fermentation-induced enrichment of the digested fraction in homovanillic acid, sinapoyl alcohol, ethyl vanillin, and L- and S-leucic acid. Both tiger nut beverages decreased NO (unfermented: 19.5%; fermented: 16.0%) and IL-8 (unfermented: 50.6%; fermented: 40.6%). Unfermented rice beverage reduced IL-6 (33.7%), IL-8 (46.0%), and NO (19.0%); these cytokine- and NO-modulating effects were lost after fermentation, likely associated with the reduction in hydroxylated fatty acids, although both rice beverages retained comparable antioxidant activity, reducing intracellular ROS (unfermented: 24.9%; fermented: 31.5%). Fermented carob beverage selectively reduced intracellular ROS (31.2%), consistent with enhanced cellular antioxidant capacity rather than a broad anti-inflammatory effect, possibly linked to increased bioaccessibility of 3-propylmalic and citric acid. None of the beverages improved LPS-induced barrier dysfunction, as TEER was not restored. These results reveal matrix-specific responses to fermentation: anti-inflammatory or antioxidant activity was enhanced in tiger nut and carob but the cytokine-modulating activity of rice was lost. Fermentation is therefore not a universal strategy and must be tailored to the food matrix.</p>

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Matrix-dependent fermentation impacts the anti-inflammatory potential of plant-based beverages in differentiated Caco-2 like-intestinal epithelial cells

  • 期刊论文

  • 发表日期：

    2026年8月4日

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  • Matteo Vitali,
  • Mussa Makran,
  • Amparo Gamero,
  • Antonio Cilla,
  • Mónica Gandía

摘要

Inflammatory bowel diseases represent a major health challenge, prompting interest in dietary interventions with anti-inflammatory properties. This study evaluated in vitro anti-inflammatory and antioxidant effect of fermented plant-based beverages derived from tiger nut, carob, and rice, compared to their unfermented counterparts, using differentiated Caco-2 cells. Beverages were fermented with the Danisco® VEGE061 lactic acid bacteria consortium. Following INFOGEST 2.0 simulated gastrointestinal digestion, bioaccessible fractions at non-cytotoxic dilutions were applied to cells for 24 h prior to lipopolysaccharide (LPS) stimulation. Anti-inflammatory activity was assessed by measuring nitric oxide (NO), reactive oxygen species (ROS), pro-inflammatory cytokines (IL-6, IL-8), NF-κB p65 nuclear translocation, and transepithelial electrical resistance (TEER), with all reduction percentages referred to the digestion blank. Fermented tiger nut beverage showed the strongest effects, reducing IL-6 secretion (58.7%) and NF-κB p65 nuclear translocation (33.0%) relative to its unfermented counterpart (32.5% and 16.4%, respectively), possibly related to the fermentation-induced enrichment of the digested fraction in homovanillic acid, sinapoyl alcohol, ethyl vanillin, and L- and S-leucic acid. Both tiger nut beverages decreased NO (unfermented: 19.5%; fermented: 16.0%) and IL-8 (unfermented: 50.6%; fermented: 40.6%). Unfermented rice beverage reduced IL-6 (33.7%), IL-8 (46.0%), and NO (19.0%); these cytokine- and NO-modulating effects were lost after fermentation, likely associated with the reduction in hydroxylated fatty acids, although both rice beverages retained comparable antioxidant activity, reducing intracellular ROS (unfermented: 24.9%; fermented: 31.5%). Fermented carob beverage selectively reduced intracellular ROS (31.2%), consistent with enhanced cellular antioxidant capacity rather than a broad anti-inflammatory effect, possibly linked to increased bioaccessibility of 3-propylmalic and citric acid. None of the beverages improved LPS-induced barrier dysfunction, as TEER was not restored. These results reveal matrix-specific responses to fermentation: anti-inflammatory or antioxidant activity was enhanced in tiger nut and carob but the cytokine-modulating activity of rice was lost. Fermentation is therefore not a universal strategy and must be tailored to the food matrix.