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 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
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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: |
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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| Registros recuperados : 2 | |
| 1. |  | MELO, R. F. de; BIANCHINI, P. C.; OLIVEIRA, A. R. de; SILVA, P. T. de S. e; SILVA, A. F.; PURIFICAÇÃO, I. A. da. Efeito da irrigação suplementar com águas cinzas nas características químicas de solos em quintais produtivos no município de Triunfo, PE. Cadernos de Agroecologia, v. 15, n. 2, 2020. Edição dos Anais do XI Congresso Brasileiro de Agroecologia, São Cristóvão, Sergipe, 2019.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| 2. | | MELO, R. F. de; PURIFICAÇÃO, I. A. da; BIANCHINI, P. C.; OLIVEIRA, A. R. de; SANTANA, I. L. O.; ANJOS, J. B. dos. Integração de tecnologia hídrica com irrigação suplementar de frutíferas em barragem subterrânea. Cadernos de Agroecologia, v. 15, n. 2, 2020. Edição dos Anais do XI Congresso Brasileiro de Agroecologia, São Cristóvão, Sergipe, 2020.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 2 | |
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