Probiotic Fermentation: A Strategy to Induce the Significant Amplification of Phenolics and Bioactivity in Milk Thistle Seeds
2026
Suzana Dimitrijević-Branković | Valentina Nikšić | Milica Milutinović | Snežana Dimitrijević | Vladimir Filipović | Katarina Mihajlovski | Marija Milić
This study investigates how fermentation of milk thistle seeds (MTSs) by <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>, alone or with <i>Lacticaseibacillus rhamnosus</i>, affects phenolic compounds content and bioactivity of the resulting extracts. Microwave-assisted extraction parameters were optimized for maximal yield and validated for scale-up. The extracts were analyzed for total phenolic compounds (TPCs), total flavonoid compounds (TFCs), and bioactivities including antioxidant, antimicrobial, and prebiotic effects. Optimal extraction conditions were 70% ethanol, liquid to solid (L/S) ratio 30 mL/g, 180 W power, and 3 min duration, enabling energy-efficient recovery of antioxidants with higher yields than previously reported. Solid-state fermentation with <i>S. boulardii</i> significantly enhanced extraction efficiency, doubling TPC (647.6 ± 24.4 mg GAE/g dm) and TFC (87.04 ± 6.88 mg QE/g dm) contents, and antioxidant capacity (4.27 ± 0.19 mmol Fe<sup>2+</sup>/g dm) compared to non-fermented MTSs. Fermented extracts fully inhibited <i>Staphylococcus aureus</i> and partially <i>Escherichia coli</i> and <i>Candida albicans</i>. They also promoted the growth of probiotics such as <i>S. boulardii</i> and lactic acid bacteria strains, while non-fermented extracts showed opposite effects. These findings highlight the potential of MTS fermentation as a sustainable strategy to enhance bioactive compound yield and develop functional supplements that support human and animal health.
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