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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
25/02/2025 |
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Data da última atualização: |
25/02/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PEREIRA, E. dos S.; RAPHAELLI, C. de O.; MASSAUT, K. B.; CAMARGO, T. M.; RADÜNZ, M.; HOFFMANN, J. F.; VIZZOTTO, M.; PIENIZ, S.; FIORENTINI, Â. M. |
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Afiliação: |
ELISA DOS SANTOS PEREIRA; CHIRLE DE OLIVEIRA RAPHAELLI; KHADIJA BEZERRA MASSAUT; TAIANE MOTA CAMARGO; MARJANA RADÜNZ; JÉSSICA FERNANDA HOFFMANN; MARCIA VIZZOTTO FOSTER, CPACT; SIMONE PIENIZ; ÂNGELA MARIA FIORENTINI. |
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Título: |
Probiotic yogurt supplemented with Lactococcus lactis R7 and Red Guava Extract: bioaccessibility of phenolic compounds and influence in antioxidant activity and action of alpha-amylase and alpha-glucosidase enzymes. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Plant Foods for Human Nutrition, v. 79, n. 1, p. 219-224, 2024. |
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DOI: |
10.1007/s11130-024-01149-y |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: The industry has increasingly explored the development of foods with functional properties, where supplementation with probiotics and bioactive compounds has gained prominence. In this context, the study aimed to evaluate the influence of in vitro biological digestion on the content of phenolic compounds, antioxidant activity, and inhibition of α-amylase and α-glucosidase activities of probiotic yogurt supplemented with the lactic acid bacteria Lactococcus lactis R7 and red guava extract (Psidium cattleianum). A yogurt containing L. lactis R7 (0.1%) and red guava extract (4%) was characterized for the content of phenolic compounds, antioxidant activity, and potential for inhibition of digestive enzymes after a simulated in vitro digestion process. After digestion, the caffeic and hydroxybenzoic acids remained, and sinapic acid only in the last digestive phase. Antioxidant activity decreased during digestion by 28.93, 53.60, and 27.97% for DPPH, nitric oxide and hydroxyl radicals, respectively, and the inhibition of the α-amylase enzyme decreased only 4.01% after the digestion process. α-glucosidase was more efficient in intestinal digestion, demonstrating an increase of almost 50% in probiotic yogurt with red guava extract before digestion. Possibly, the phenolics change their conformation during digestion, generating new compounds, reducing antioxidant activity, and increasing the inhibitory activity of α-glucosidase digestive enzymes. It was concluded that the probiotic yogurt formulation supplemented with red guava extract could interfere with the concentration of phenolic compounds and the formation of new compounds, suggesting a positive and effective inhibition of the digestive enzymes, even after the digestive process. MenosAbstract: The industry has increasingly explored the development of foods with functional properties, where supplementation with probiotics and bioactive compounds has gained prominence. In this context, the study aimed to evaluate the influence of in vitro biological digestion on the content of phenolic compounds, antioxidant activity, and inhibition of α-amylase and α-glucosidase activities of probiotic yogurt supplemented with the lactic acid bacteria Lactococcus lactis R7 and red guava extract (Psidium cattleianum). A yogurt containing L. lactis R7 (0.1%) and red guava extract (4%) was characterized for the content of phenolic compounds, antioxidant activity, and potential for inhibition of digestive enzymes after a simulated in vitro digestion process. After digestion, the caffeic and hydroxybenzoic acids remained, and sinapic acid only in the last digestive phase. Antioxidant activity decreased during digestion by 28.93, 53.60, and 27.97% for DPPH, nitric oxide and hydroxyl radicals, respectively, and the inhibition of the α-amylase enzyme decreased only 4.01% after the digestion process. α-glucosidase was more efficient in intestinal digestion, demonstrating an increase of almost 50% in probiotic yogurt with red guava extract before digestion. Possibly, the phenolics change their conformation during digestion, generating new compounds, reducing antioxidant activity, and increasing the inhibitory activity of α-glucosidase digestive enzymes. It was concluded that the pr... Mostrar Tudo |
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Palavras-Chave: |
Bactérias lácticas; Digestão in vitro; Frutas nativas; Native fruits; Psidium cattleianum. |
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Thesaurus Nal: |
Diabetes; In vitro digestion; Lactic acid bacteria. |
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Categoria do assunto: |
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Marc: |
LEADER 02863naa a2200325 a 4500
001 2173355
005 2025-02-25
008 2024 bl uuuu u00u1 u #d
024 7 $a10.1007/s11130-024-01149-y$2DOI
100 1 $aPEREIRA, E. dos S.
245 $aProbiotic yogurt supplemented with Lactococcus lactis R7 and Red Guava Extract$bbioaccessibility of phenolic compounds and influence in antioxidant activity and action of alpha-amylase and alpha-glucosidase enzymes.$h[electronic resource]
260 $c2024
520 $aAbstract: The industry has increasingly explored the development of foods with functional properties, where supplementation with probiotics and bioactive compounds has gained prominence. In this context, the study aimed to evaluate the influence of in vitro biological digestion on the content of phenolic compounds, antioxidant activity, and inhibition of α-amylase and α-glucosidase activities of probiotic yogurt supplemented with the lactic acid bacteria Lactococcus lactis R7 and red guava extract (Psidium cattleianum). A yogurt containing L. lactis R7 (0.1%) and red guava extract (4%) was characterized for the content of phenolic compounds, antioxidant activity, and potential for inhibition of digestive enzymes after a simulated in vitro digestion process. After digestion, the caffeic and hydroxybenzoic acids remained, and sinapic acid only in the last digestive phase. Antioxidant activity decreased during digestion by 28.93, 53.60, and 27.97% for DPPH, nitric oxide and hydroxyl radicals, respectively, and the inhibition of the α-amylase enzyme decreased only 4.01% after the digestion process. α-glucosidase was more efficient in intestinal digestion, demonstrating an increase of almost 50% in probiotic yogurt with red guava extract before digestion. Possibly, the phenolics change their conformation during digestion, generating new compounds, reducing antioxidant activity, and increasing the inhibitory activity of α-glucosidase digestive enzymes. It was concluded that the probiotic yogurt formulation supplemented with red guava extract could interfere with the concentration of phenolic compounds and the formation of new compounds, suggesting a positive and effective inhibition of the digestive enzymes, even after the digestive process.
650 $aDiabetes
650 $aIn vitro digestion
650 $aLactic acid bacteria
653 $aBactérias lácticas
653 $aDigestão in vitro
653 $aFrutas nativas
653 $aNative fruits
653 $aPsidium cattleianum
700 1 $aRAPHAELLI, C. de O.
700 1 $aMASSAUT, K. B.
700 1 $aCAMARGO, T. M.
700 1 $aRADÜNZ, M.
700 1 $aHOFFMANN, J. F.
700 1 $aVIZZOTTO, M.
700 1 $aPIENIZ, S.
700 1 $aFIORENTINI, Â. M.
773 $tPlant Foods for Human Nutrition$gv. 79, n. 1, p. 219-224, 2024.
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Embrapa Clima Temperado (CPACT) |
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| Registros recuperados : 9 | |
| 3. |  | TRINDADE, C. S. F.; COURI, S.; VIEIRA, C. R.; TERZI, S. Influencia da fermentacao latica do leite de soja no teor de oligossacarideos. In: CONGRESSO BRASILEIRO DE CIENCIA E TECNOLOGIA DE ALIMENTOS, 15., 1996, Pocos de Caldas, MG. Resumos... Pocos de Caldas: SBCTA, 1996. p.119, ref. 310.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 6. | | TRINDADE, C. S. F.; TERZI, S. C.; TRUGO, L. C.; DELLA MODESTA, R. C.; COURI, S. Development and sensory evaluation of soymilk based yoghurt. Archivos Latinoamericanos de Nutricion, Caracas, v.51, n.1, p.4-12, 2000.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | TRINDADE, C. S. F.; DELLA MODESTA, R. C.; COURI, S.; TERZI, S. C.; VILLACIS, C. I. A. V. Avaliacao sensorial de iogurte de soja. In: SIMPOSIO IBEROAMERICANO DE ANALISE SENSORIAL, 1., 1996, Campinas, SP. Resumos...Campinas, 1996. p.38.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 8. | | SOUZA, V. B.; THOMAZINI, M.; BARRIENTOS, M. A. E.; NALIN, C. M.; FURTADO, R. F.; GENOVESE, M. I.; TRINDADE, C. S. F. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocolloids, v. 77, p. 297-306, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 9. | | COMUNIAN, T. A.; ESTACA, J. G.; FURTADO, R. F.; CONCEIÇÃO, G. J. A.; MORAES, I. C. F.; CASTRO, I. A. de; TRINDADE, C. S. F. Effect of different polysaccharides and crosslinkers on echium oil microcapsules. Carbohydrate Polymers, v. 150, p. 319-329, 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 9 | |
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