In silico investigation of antioxidant interaction and effect of probiotic fermentation on antioxidant profiling of pearl millet-based rabadi beverage

Abstract

Pearl millet-based food products can be used for weight control and minimize the possibility of chronic diseases. They have protein, minerals, fat, phenolic compounds, and a diminutive glycemic index. Moreover, Probiotic fermentation can bring specific additional benefits in addition to nutritional improvements. In silico analysis of the chemical-protein interaction of tannic acid and ascorbic acid of pearl millet was undertaken. Further, the role of fortification of rabadi beverage by probiotic culture was also assessed in this study at different temperatures (35, 42, and 45°C) of fermentation. In silico study has predicted the association of both tannic acid and ascorbic acid with the various human proteins responsible for the growth and development of the human immune system. In all used probiotic (Lactobacillus rhamnosus, Lactobacillus sp. and Streptococcus faecalis), L. rhamnosus fortified rabadi beverage at continuous increasing temperature (35, 42, 45 °C) of non-autoclaved batch showed high content of TAC (36.83 ± 5.41 µg mL-1), TPC (46.1 ± 8.28 µg mL-1) and TFC (29.91 ± 7.73 µg mL-1); while decrease in tannins content (14.84 ± 4.64 µg mL-1) as compared to control [TAC (29.32 ± 3.17 µg mL-1), TPC (25.53 ± 5.75 µg mL-1), TFC (21.91 ± 5.95 µg mL-1), and Tannins (20.74 ± 3.43 µg mL-1)]. L. rhamnosus fortified rabadi beverage of non-autoclaved batch showed better results than Lactobacillus sp. and S. faecalis fortified rabadi beverage of both batches (autoclaved and non-autoclaved); which in turn expressed the enhanced therapeutic activity of probiotic fortified rabadi beverage.