Effects of Fermentation Conditions UsingLactobacillus plantarumon the Charantin, Stigmasterol Glucoside andβ-sitosterol Glucoside Contents of Bitter Gourd (Momordica charantiaL.) Juice

Bitter gourd fruits contain high amounts of charantin, stigmasterol glucoside and beta-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 ofLactobacillus plantarumfermentation, which has previously been reported to effectively reduce bitterness, on the contents of these compounds. The current results suggest thatLactobacillus plantarumfermentation should be considered as a potential approach to enhance the levels of these compounds in bitter gourd juice.