Chaikham P.Prangthip P.Jirasatid S.Mahidol University2025-08-172025-08-172025-09-01Food Chemistry Advances Vol.8 (2025)https://repository.li.mahidol.ac.th/handle/20.500.14594/111690Maoberry (Antidesma bunius) is a polyphenol-rich fruit with antioxidant and hepatoprotective potential. This study investigated whether co-administration with Lacticaseibacillus casei 01 could enhance in vivo polyphenol bioavailability and tissue-specific accumulation through microbial metabolism in the gut. Pasteurized Maoberry juice was supplemented with L. casei 01, spray-dried, and reconstituted daily for oral gavage in male Sprague-Dawley rats at a dose of 10¹¹–10¹² CFU/kg body weight for 21 days. Rats were divided into control and probiotic-Maoberry juice powder (PM) groups (n = 7). No significant differences were observed in body weight gain or malondialdehyde levels in serum, liver, or intestine (p > 0.05), confirming the safety of the intervention and the absence of oxidative stress. Notably, liver polyphenol content significantly increased in the PM group (p ≤ 0.01), while serum and intestinal levels remained unchanged (p > 0.05). These results indicated selective hepatic accumulation of polyphenols, likely mediated by microbial biotransformation within the gut. The findings supported the potential of probiotic-Maoberry juice powder as a functional food ingredient for targeted antioxidant delivery.ChemistryAgricultural and Biological SciencesArticleSCOPUS10.1016/j.focha.2025.1010812-s2.0-1050129644752772753X