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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/08/2017 |
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Data da última atualização: |
10/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FREIRE, F. C.; ADORNO, M. A. T.; SAKAMOTO, I. K.; ANTONIASSI, R.; CHAVES, A. C. S. D.; SANTOS, K. M. O. dos; SILVIERI, K. |
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Afiliação: |
Fernanda Campos Freire, UNESP; Maria Angela Tallarico Adorno, USP; Isabel Kimiko Sakamoto; ROSEMAR ANTONIASSI, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Katia Sivieri, UNESP. |
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Título: |
Impact of multi-functional fermented goat milk beverage on gut microbiotain a dynamic colon model. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Food Research International, v. 99, p. 315-327, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Microbial Ecosystem (SHIME®). SHIME® model was used to investigate to assess changes in microbial composition and fermentation metabolites (short- and branched-chain fatty acids and ammonium), as well as under the antioxidant capacity. The results demonstrated that the beverages formulated, with or without grape pomace extract, exhibited high dietary fiber, oleic acid, phenolic compounds content and antioxidant activity. Both beverages also kept L.rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Therefore, the multifunctional beverages formulated in this study can offer a new perspective for the production of foods with positive potential effects on human health. |
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Thesagro: |
Bebida; Fermentação; Leite de Cabra; Tecnologia de Alimento. |
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Thesaurus Nal: |
Beverages; Food technology; Functional foods; Goat milk; Grape pomace; Phenolic compounds; Prebiotics; Probiotics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/163040/1/Artigo-grape-and-goat-milk-beverage-2017.pdf
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Marc: |
LEADER 02045naa a2200337 a 4500
001 2074467
005 2018-05-10
008 2017 bl uuuu u00u1 u #d
100 1 $aFREIRE, F. C.
245 $aImpact of multi-functional fermented goat milk beverage on gut microbiotain a dynamic colon model.$h[electronic resource]
260 $c2017
520 $aThe aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Microbial Ecosystem (SHIME®). SHIME® model was used to investigate to assess changes in microbial composition and fermentation metabolites (short- and branched-chain fatty acids and ammonium), as well as under the antioxidant capacity. The results demonstrated that the beverages formulated, with or without grape pomace extract, exhibited high dietary fiber, oleic acid, phenolic compounds content and antioxidant activity. Both beverages also kept L.rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Therefore, the multifunctional beverages formulated in this study can offer a new perspective for the production of foods with positive potential effects on human health.
650 $aBeverages
650 $aFood technology
650 $aFunctional foods
650 $aGoat milk
650 $aGrape pomace
650 $aPhenolic compounds
650 $aPrebiotics
650 $aProbiotics
650 $aBebida
650 $aFermentação
650 $aLeite de Cabra
650 $aTecnologia de Alimento
700 1 $aADORNO, M. A. T.
700 1 $aSAKAMOTO, I. K.
700 1 $aANTONIASSI, R.
700 1 $aCHAVES, A. C. S. D.
700 1 $aSANTOS, K. M. O. dos
700 1 $aSILVIERI, K.
773 $tFood Research International$gv. 99, p. 315-327, 2017.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 3 | |
| 2. |  | RYCHLIK, T.; SZWENGIEL, A.; BEDNAREK, M.; ARCURI, E. F.; MONTET, D.; MAYO, B.; NOWAK, J.; CZARNECKI, Z. Application of the PCR-DGGE technique to the fungal community of traditional Wielkopolska fried ripened curd cheese to determine its PGI authenticity. Food Control, v. 73, p. 1074-1081, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Gado de Leite. |
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| 3. | | MONTET, D.; KOUAKOU, A. C.; HAMDOUCHE, Y.; TEYSSIER, C.; RYCHLIK, T.; TATSADJIEU, L. N.; ARCURI, E. F. Geographical origin traceability of foodstuffs using a molecular technique PCR-DGGE. In: MONTET, D.; RAY, R. C. Food traceability and authenticity: analytical techniques. Boca Raton: CRC Press, 2018. p. 137-154.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Gado de Leite. |
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| Registros recuperados : 3 | |
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