Data/hora: 18/06/2024 01:12:05

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 07/12/2022
Data da última atualização: | 07/12/2022
Autoria: | MIRANDA, N. G. M.; GOMES, F. dos S.; CABRAL, L. M. C.; ANTONIASSI, R.; SANTIAGO, M. C. P. de A.
Afiliação: | NARA GODINHO MOTTA MIRANDA, UFRJ; FLAVIA DOS SANTOS GOMES, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; ROSEMAR ANTONIASSI, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA.
Título: | Influence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota.
Ano de publicação: | 2022
Fonte/Imprenta: | Journal of Agricultural Science and Food Technology, v. 8, n. 1, p. 7-15, 2022.
DOI: | https://doi.org/10.36630/jasft_22003
Idioma: | Inglês
Notas: | Research Paper.  Poster.
Conteúdo: | Tomatoes and their derivatives contain bioactive compounds such as phenolic compounds, carotenoids and vitamins which positively contribute to human health. This study aimed to evaluate the bioaccessibility and biotransformation of phenolic compounds in a tomato pulp using static in vitro model of digestion and an in vitro colonic fermentation. The in vitro digestion of the concentrated tomato pulp (CTP) enhanced total phenolic compounds content, while colonic fermentation decreased the bioaccessibility of phenolic compounds over 72 hours of fermentation. Tomato pulp increased propionic, butyric and valeric acids production compared to control and also ammonium ions production. Lactobacillus and Bifidobacterium remained present after 48 h and, although a significant reduction (p < 0.05) in total coliforms and E. coli counts in the presence of tomato pulp was also observed, Clostridium was the predominant microorganism during colonic fermentation.
Palavras-Chave: | Ammonium ions; Bioaccessibility; Colonic fermentation.
Thesaurus Nal: | Food technology; Short chain fatty acids.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15395-1) - UPC - AP - DD -  -  -  - DIS