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Registro Completo |
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Biblioteca(s): |
Embrapa Alimentos e Territórios. |
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Data corrente: |
21/01/2025 |
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Data da última atualização: |
25/02/2026 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GRAÇA, J. S.; SILVA, J. G. S.; DIAS, L. G.; XAVIER, A. A. O.; ALVES FILHO, E. G.; PIMENTEL, T. C.; BRITO, E. S. de; RODRIGUES, S.; PALLONE, J. A. L.; MARIUTTI, L. R. B.; MERCADANTE, A. Z.; BRAGAGNOLO, N.; SANT'ANA, A. S. |
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Afiliação: |
JULIANA S. GRAÇA, UNIVERSIDADE DE CAMPINAS; JOYCE G. S. SILVA, UNIVERSIDADE DE CAMPINAS; LAÍSA G. DIAS, UNIVERSIDADE DE CAMPINAS; ANA AUGUSTA ODORISSI XAVIER, UNIVERSIDADE DE CAMPINAS; ELENILSON G. ALVES-FILHO, UNIVERSIDADE FEDERAL DO CEARÁ; TATIANA C. PIMENTEL, INSTITUTO FEDERAL DO PARANÁ; EDY SOUSA DE BRITO, CNAT; SUELI RODRIGUES, UNIVERSIDADE FEDERAL DO CEARÁ; JULIANA A. L. PALLONE, UNIVERSIDADE DE CAMPINAS; LILIAN R. B. MARIUTTI, UNIVERSIDADE DE CAMPINAS; ADRIANA Z. MERCADANTE, UNIVERSIDADE DE CAMPINAS; NEURA BRAGAGNOLO, UNIVERSIDADE DE CAMPINAS; ANDERSON S. SANT’ANA, UNIVERSIDADE DE CAMPINAS. |
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Título: |
Pre-exposure of Lactobacillus acidophilus to stress conditions impacts the metabolites and bioaccessibility of calcium and carotenoids in fermented dairy products. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Food Research International, v. 200, Jan. 2025, 115526. |
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DOI: |
https://doi.org/10.1016/j.foodres.2024.115526 |
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Idioma: |
Inglês |
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Conteúdo: |
This study evaluated the impact of fermentation with Lactobacillus acidophilus pre-subjected to acid, osmotic, and oxidative stress conditions on the production of metabolites and the bioaccessibility of nutrients and bioactive compounds in fermented milks and yogurts. The products were added with orange bagasse (additional calcium – Ca source) and buriti pulp (carotenoids source). Gas chromatography coupled with mass spectrometry (GC–MS) and nuclear magnetic resonance (NMR) were used to analyze the volatile and non-volatile compounds metabolites from fermentation, respectively. In vitro digestion assays (dialysis and micellization) evaluated the bioaccessibility of Ca and carotenoids. Results showed that fermentation with L. acidophilus, previously exposed to acid, osmotic, and oxidative stress conditions, increased the production of volatiles such as higher alcohols and compounds derived from amino acid catabolism (1-butanol, 1-decanol, 1-nonanol, nonanoic acid, 2-ethyl 1-hexanol, 1-methoxy-2-propanol). Also, when this microorganism was subjected to osmotic and oxidative stress, an increase in the bioaccessibility of Ca in natural fermented milks from 4.1 % to 13.3–15.5 % and in the same products fortified with orange bagasse from 5.3 % to 9.3–10.8 % (when compared to the non-stressed condition) were observed. Conversely, the use of L. acidophilus – non-stressed or subjected to oxidative stress – reduced the bioaccessibility of carotenoids in products containing buriti pulp from 9.6 % to 7.8 % and 4.1 % (in yogurts); and, from 4.1 % to 2.0 % (in fermented milks), when compared to control. Thus, the pre-exposure of probiotics to stress conditions may impact not only the sensory and biochemical characteristics of fermented products, but also the bioaccessibility of nutrients and bioactive compounds. MenosThis study evaluated the impact of fermentation with Lactobacillus acidophilus pre-subjected to acid, osmotic, and oxidative stress conditions on the production of metabolites and the bioaccessibility of nutrients and bioactive compounds in fermented milks and yogurts. The products were added with orange bagasse (additional calcium – Ca source) and buriti pulp (carotenoids source). Gas chromatography coupled with mass spectrometry (GC–MS) and nuclear magnetic resonance (NMR) were used to analyze the volatile and non-volatile compounds metabolites from fermentation, respectively. In vitro digestion assays (dialysis and micellization) evaluated the bioaccessibility of Ca and carotenoids. Results showed that fermentation with L. acidophilus, previously exposed to acid, osmotic, and oxidative stress conditions, increased the production of volatiles such as higher alcohols and compounds derived from amino acid catabolism (1-butanol, 1-decanol, 1-nonanol, nonanoic acid, 2-ethyl 1-hexanol, 1-methoxy-2-propanol). Also, when this microorganism was subjected to osmotic and oxidative stress, an increase in the bioaccessibility of Ca in natural fermented milks from 4.1 % to 13.3–15.5 % and in the same products fortified with orange bagasse from 5.3 % to 9.3–10.8 % (when compared to the non-stressed condition) were observed. Conversely, the use of L. acidophilus – non-stressed or subjected to oxidative stress – reduced the bioaccessibility of carotenoids in products containing buriti pul... Mostrar Tudo |
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Palavras-Chave: |
Fortification; Micronutrients. |
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Thesaurus Nal: |
Bioactive compounds; Metabolites; Probiotics; Volatile compounds. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 02949naa a2200349 a 4500
001 2171847
005 2026-02-25
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2024.115526$2DOI
100 1 $aGRAÇA, J. S.
245 $aPre-exposure of Lactobacillus acidophilus to stress conditions impacts the metabolites and bioaccessibility of calcium and carotenoids in fermented dairy products.$h[electronic resource]
260 $c2025
520 $aThis study evaluated the impact of fermentation with Lactobacillus acidophilus pre-subjected to acid, osmotic, and oxidative stress conditions on the production of metabolites and the bioaccessibility of nutrients and bioactive compounds in fermented milks and yogurts. The products were added with orange bagasse (additional calcium – Ca source) and buriti pulp (carotenoids source). Gas chromatography coupled with mass spectrometry (GC–MS) and nuclear magnetic resonance (NMR) were used to analyze the volatile and non-volatile compounds metabolites from fermentation, respectively. In vitro digestion assays (dialysis and micellization) evaluated the bioaccessibility of Ca and carotenoids. Results showed that fermentation with L. acidophilus, previously exposed to acid, osmotic, and oxidative stress conditions, increased the production of volatiles such as higher alcohols and compounds derived from amino acid catabolism (1-butanol, 1-decanol, 1-nonanol, nonanoic acid, 2-ethyl 1-hexanol, 1-methoxy-2-propanol). Also, when this microorganism was subjected to osmotic and oxidative stress, an increase in the bioaccessibility of Ca in natural fermented milks from 4.1 % to 13.3–15.5 % and in the same products fortified with orange bagasse from 5.3 % to 9.3–10.8 % (when compared to the non-stressed condition) were observed. Conversely, the use of L. acidophilus – non-stressed or subjected to oxidative stress – reduced the bioaccessibility of carotenoids in products containing buriti pulp from 9.6 % to 7.8 % and 4.1 % (in yogurts); and, from 4.1 % to 2.0 % (in fermented milks), when compared to control. Thus, the pre-exposure of probiotics to stress conditions may impact not only the sensory and biochemical characteristics of fermented products, but also the bioaccessibility of nutrients and bioactive compounds.
650 $aBioactive compounds
650 $aMetabolites
650 $aProbiotics
650 $aVolatile compounds
653 $aFortification
653 $aMicronutrients
700 1 $aSILVA, J. G. S.
700 1 $aDIAS, L. G.
700 1 $aXAVIER, A. A. O.
700 1 $aALVES FILHO, E. G.
700 1 $aPIMENTEL, T. C.
700 1 $aBRITO, E. S. de
700 1 $aRODRIGUES, S.
700 1 $aPALLONE, J. A. L.
700 1 $aMARIUTTI, L. R. B.
700 1 $aMERCADANTE, A. Z.
700 1 $aBRAGAGNOLO, N.
700 1 $aSANT'ANA, A. S.
773 $tFood Research International$gv. 200, Jan. 2025, 115526.
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