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.

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2024-02-12 DOI:10.1007/s11130-024-01149-y
Elisa Dos Santos Pereira, Chirle de Oliveira Raphaelli, Khadija Bezerra Massaut, Taiane Mota Camargo, Marjana Radünz, Jéssica Fernanda Hoffmann, Márcia Vizzotto, Simone Pieniz, Ângela Maria Fiorentini
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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.

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添加了乳酸乳球菌 R7 和红番石榴提取物的益生菌酸奶:酚类化合物的生物可及性及其对抗氧化活性、α-淀粉酶和α-葡萄糖苷酶作用的影响。
工业界越来越多地探索开发具有功能特性的食品,其中益生菌和生物活性化合物的补充作用日益突出。在此背景下,本研究旨在评估体外生物消化对添加了乳酸菌 Lactococcus lactis R7 和红番石榴提取物(Psidium cattleianum)的益生菌酸奶的酚类化合物含量、抗氧化活性、α-淀粉酶和α-葡萄糖苷酶活性抑制作用的影响。在模拟体外消化过程后,对含有乳酸球菌 R7(0.1%)和红番石榴提取物(4%)的酸奶进行了酚类化合物含量、抗氧化活性和抑制消化酶潜力方面的表征。消化后,咖啡酸和羟基苯甲酸仍然存在,而山奈酸仅在消化的最后阶段存在。在消化过程中,DPPH、一氧化氮和羟基自由基的抗氧化活性分别下降了 28.93%、53.60% 和 27.97%,而消化后对α-淀粉酶的抑制作用仅下降了 4.01%。在肠道消化过程中,α-葡萄糖苷酶的效率更高,消化前添加红番石榴提取物的益生菌酸奶中的α-葡萄糖苷酶增加了近 50%。可能是酚类物质在消化过程中改变了构象,产生了新的化合物,降低了抗氧化活性,增加了对α-葡萄糖苷酶消化酶的抑制活性。结论是,添加了红番石榴提取物的益生菌酸奶配方可以干扰酚类化合物的浓度和新化合物的形成,表明即使在消化过程之后,也能对消化酶产生积极有效的抑制作用。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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