Desenvolvimento de bebida funcional fermentada com potencial neuroprotetor avaliado pelo modelo Zebrafish (DANIO RERIO)

Abstract

This study aimed to evaluate two fermented beverages plant-based about their antioxidant potential, mineral content and neuroprotective effect. Two plant-based beverages were produced, the first formulated with cashew nut extract (CA) and the second with a combination of cashew nuts and coconut (CACC), which were fermented with kombucha and flavored with passion fruit (M). The beverages were submitted to physicochemical, mineral, bioaccessibility and in vivo tests using the Zebrafish (Danio rerio) animal model. Antioxidant activity was analyzed by the ABTS method and minerals by atomic absorption and plasma. In vitro simulated gastrointestinal digestion (SGD) evaluated bioaccessibility. In vivo tests with zebrafish investigated toxicity, locomotor activity and inhibitory avoidance with the components of the beverages. The results showed that both beverages had high antioxidant activity, with a significant increase after SGD. Analysis of mineral bioaccessibility revealed significant differences between the beverages. The CACC+M beverage showed the highest bioaccessibility of calcium (61.10%), while CA+M showed the highest bioaccessibility of zinc (45.72%) and selenium (11.90%). Regarding total mineral composition, CA+M stood out in calcium and magnesium content (1.4515 mg and 20.3913 mg, respectively), while CACC+M showed higher concentrations of iron (2.179 mg) and zinc (1.904 mg). In vivo tests with zebrafish showed toxicological safety and neuroprotective efficacy for the CA component. It was observed that MK-801 inhibited the preventive effect of CA on memory in the animal model. The present study showed the potential of incorporating these fermented plant-based beverages into the diet to increase the intake of essential minerals and antioxidants. Toxicological evaluations confirmed the safety of both formulations for human consumption.