Effects of Fermentation Conditions Using Lactobacillus plantarum on the Charantin, Stigmasterol Glucoside and ß-sitosterol Glucoside Contents of Bitter Gourd (Momordica charantia L.) Juice.

ABSTRACT

Bitter gourd fruits contain high amounts of charantin, stigmasterol glucoside and ß-sitosterol glucoside, which have been shown to provide health benefits for humans. However, the bitterness of the fruit means they are rarely consumed. This study aimed to assess the effects of Lactobacillus plantarum fermentation, which has previously been reported to effectively reduce bitterness, on the contents of these compounds. The current results suggest that Lactobacillus plantarum fermentation should be considered as a potential approach to enhance the levels of these compounds in bitter gourd juice.