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| 1. |  | MONTEZANO, D. G.; HUNT, T. E.; SPECHT, A.; LUZ, P. M. C.; PETERSON, J. A. Survival and Development of Striacosta albicosta (Smith) (Lepidoptera: Noctuidae) Immature Stages on Dry Beans, non-Bt, Cry1F, and Vip3A Maize Insects, v. 10, n. 343, 2019. 11 p.| Biblioteca(s): Embrapa Cerrados. |
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| 2. | | MONTEZANO, D. G.; SPECHT, A.; SÓSA-GOMEZ, D. R.; ROQUE-SPECHT, V. F.; MALAQUIAS, J. V.; PAULA-MORAES, S. V.; PETERSON, J. A.; HUNT, T. E. Biotic potential and reproductive parameters os Spodoptera frugiperda (J. E. Smith, 1797) (Lepidoptera: Noctuidae) Journal of Agricultural Science, v. 11, n. 13, p. 240-252, 2019.| Biblioteca(s): Embrapa Soja. |
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| 3. | | MONTEZANO, D. G.; SPECHT, A.; SÓSA-GOMEZ, D. R.; ROQUE-SPECHT, V. F.; PAULA-MORAES, S. V. de; PETERSON, J. A.; HUNT, T. E. Developmental Parameters of Spodoptera frugiperda (Lepdoptera: Noctuidae) Immature Stages Under Controlled and Standardized Conditions Journal of Agricultural Science, v. 11, n. 8, p. 76-89, 2019.| Biblioteca(s): Embrapa Soja. |
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| 4. | | MONTEZANO, D. G.; SPECHT, A.; SÓSA-GOMEZ, D. R.; ROQUE-SPECHT, V. F.; SILVA, J. C. S.; PAULA-MORAES, S. V.; PETERSON, J. A.; HUNT, T. E. Spodoptera frugiperda (Lepidoptera: Noctuidae) updated host plants and new records. In: CONGRESSO BRASILEIRO DE ENTOMOLOGIA, 27.; CONGRESSO LATINO-AMERICANO DE ENTOMOLOGIA, 10., 2018, Gramado, RS. Saúde, ambiente e agricultura: anais. Santo Antonio de Goiás: SEB: UFSM, 2018. v. 2. resumo. p. 1118.| Biblioteca(s): Embrapa Soja. |
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| 5. | | MONTEZANO, D. G.; SPECHT, A.; SOUZA-SILVA, J. C.; SÓSA-GOMEZ, D. R.; ROQUE-SPECHT, V. F.; PAULA-MORAES, S. V. de P.; PETERSON, J. A.; HUNT, T. E. Host plants of Spodoptera frugiperda (Lepidoptera: Noctuidae) in the Americas. African Entomology, v. 26, n. 2, p. 286-300, Sep. 2018.| Biblioteca(s): Embrapa Cerrados; Embrapa Soja. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
07/12/2022 |
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Data da última atualização: |
07/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
C - 0 |
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Autoria: |
MIRANDA, N. G. M.; GOMES, F. dos S.; CABRAL, L. M. C.; ANTONIASSI, R.; SANTIAGO, M. C. P. de A. |
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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. |
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Título: |
Influence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Agricultural Science and Food Technology, v. 8, n. 1, p. 7-15, 2022. |
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DOI: |
https://doi.org/10.36630/jasft_22003 |
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Idioma: |
Inglês |
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Notas: |
Research Paper. Poster. |
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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. |
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Palavras-Chave: |
Ammonium ions; Bioaccessibility; Colonic fermentation. |
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Thesaurus NAL: |
Food technology; Short chain fatty acids. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
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100 1 $aMIRANDA, N. G. M.
245 $aInfluence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota.$h[electronic resource]
260 $c2022
500 $aResearch Paper. Poster.
520 $aTomatoes 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.
650 $aFood technology
650 $aShort chain fatty acids
653 $aAmmonium ions
653 $aBioaccessibility
653 $aColonic fermentation
700 1 $aGOMES, F. dos S.
700 1 $aCABRAL, L. M. C.
700 1 $aANTONIASSI, R.
700 1 $aSANTIAGO, M. C. P. de A.
773 $tJournal of Agricultural Science and Food Technology$gv. 8, n. 1, p. 7-15, 2022.
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