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
{"title":"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。","authors":"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","doi":"10.1007/s11130-024-01149-y","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"219-224"},"PeriodicalIF":3.1000,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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.\",\"authors\":\"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\",\"doi\":\"10.1007/s11130-024-01149-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":20092,\"journal\":{\"name\":\"Plant Foods for Human Nutrition\",\"volume\":\" \",\"pages\":\"219-224\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Plant Foods for Human Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11130-024-01149-y\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/2/12 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Plant Foods for Human Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11130-024-01149-y","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/2/12 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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.
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.
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