A plant-based diet is thought to be better for the prevention and treatment of lifestyle-related diseases. A plant-based extract fermented by lactic acid bacteria and yeast (PELY) was made from various plant materials and was fermented product applying to traditional food-preservation technique, that is, fermentation and sugaring. In this study, the characterization and physiological function of PELY were examined.
PELY contained 58.8 % carbohydrate, 3.7 % protein, and 1.3 % lipid. It contained 18 kinds of amino acids and vitamin A, B1, B2, B6, B12, E, K, niacin, pantothenic acid, and folic acid. It also did a lot of dietary fiber and phytochemicals (polyphenol, terpenoid, i.e.).
Moreover, it was determined that PELY had several physiological functions such as antioxidant, antihypertensive, antibacterial, prompt digestive and anti-tyrosinase activities. As the results, PELY possessed antioxidant, antihypertensive, antibacterial, and anti-tyrosinase activities in vitro.