Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

Grape pomace (GP) is a major byproduct worldwide, and it is well known for its bioactive compounds, such as fibers and phenolic compounds, that are popular for their impact upon human health, including in gastrointestinal health.

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Chemical composition and bioactive properties of byproducts from two different kiwi varieties

Food Research International ◽

10.1016/j.foodres.2019.108753 ◽

2020 ◽

Vol 127 ◽

pp. 108753 ◽

Cited By ~ 6

Author(s):

Murilo Dias ◽

Cristina Caleja ◽

Carla Pereira ◽

Ricardo C. Calhelha ◽

Marina Kostic ◽

...

Keyword(s):

Chemical Composition ◽

Bioactive Properties

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Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

Food Research International ◽

10.1016/j.foodres.2013.02.008 ◽

2013 ◽

Vol 51 (2) ◽

pp. 872-878 ◽

Cited By ~ 91

Author(s):

Clarice Gebara ◽

Karina S. Chaves ◽

Maria Cecília E. Ribeiro ◽

Flavia N. Souza ◽

Carlos R.F. Grosso ◽

...

Keyword(s):

Whey Protein ◽

Lactobacillus Acidophilus ◽

Gastrointestinal Conditions ◽

Lactobacillus Acidophilus La5 ◽

Protein Microparticles

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Effect of Saline Conditions on Chemical Profile and the Bioactive Properties of Three Red-Colored Basil Cultivars

Agronomy ◽

10.3390/agronomy10111824 ◽

2020 ◽

Vol 10 (11) ◽

pp. 1824

Author(s):

Luís R. O. Cruz ◽

Nikolaos Polyzos ◽

Ângela Fernandes ◽

Spyridon A. Petropoulos ◽

Francesco Di Gioia ◽

...

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Antifungal Activity ◽

Organic Acids ◽

Chemical Profile ◽

Free Sugars ◽

Dependent Effect ◽

Salinity Control ◽

Bioactive Properties ◽

Palmitic Acids

The present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.

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Baccharis dracunculifolia and Dalbergia ecastophyllum, Main Plant Sources for Bioactive Properties in Green and Red Brazilian Propolis

Plants ◽

10.3390/plants9111619 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1619

Author(s):

Adela Ramona Moise ◽

Otilia Bobiş

Keyword(s):

Chemical Composition ◽

Antioxidant Activities ◽

Pharmaceutical Products ◽

Raw Material ◽

Bioactive Properties ◽

Different Types ◽

Scientific Papers ◽

Valuable Product ◽

Brazilian Propolis ◽

Pharmacological Potential

Nowadays, propolis is used as a highly valuable product in alternative medicine for improving health or treating a large spectrum of pathologies, an ingredient in pharmaceutical products, and also as a food additive. Different vegetal materials are collected by honeybees and mixed with wax and other own substances in order to obtain the final product, called propolis. It is known as the bee product with the widest chemical composition due to the raw material collected by the bees. Different types are known worldwide: green Brazilian propolis (having Baccharis dracunculifolia as the major plant source), red Brazilian propolis (from Dalbergia ecastophyllum), European propolis (Populus nigra L.), Russian propolis (Betula verrucosa Ehrh), Cuban and Venezuelan red propolis (Clusia spp.), etc. An impressive number of scientific papers already demonstrate the pharmacological potential of different types of propolis, the most important activities being the antimicrobial, anti-inflammatory, antitumor, immunomodulatory, and antioxidant activities. However, the bioactive compounds responsible for each activity have not been fully elucidated. This review aims to collect important data about the chemical composition and bioactive properties of the vegetal sources and to compare with the chemical composition of respective propolis types, in order to determine the connection between the floral source and the propolis properties.

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Encapsulation of Lactobacillus acidophilus La-5 and Bifidobacterium Bb-12 by spray drying and evaluation of its resistance in simulated gastrointestinal conditions, thermal treatments and storage conditions

Ciência Rural ◽

10.1590/0103-8478cr20180035 ◽

2018 ◽

Vol 48 (6) ◽

Cited By ~ 6

Author(s):

Graciele Lorenzoni Nunes ◽

Mariana Heldt Motta ◽

Alexandre José Cichoski ◽

Roger Wagner ◽

Édson Irineu Muller ◽

...

Keyword(s):

Thermal Resistance ◽

Lactobacillus Acidophilus ◽

Encapsulation Efficiency ◽

Storage Conditions ◽

Thermal Treatments ◽

Spray Dryer ◽

Gastrointestinal Conditions ◽

Different Temperatures ◽

And Storage ◽

Gastrointestinal Simulation

ABSTRACT: Lactobacillus acidophillus La-5 (ML) and Bifidobacterium Bb-12 (MB) microparticles were produced at different temperatures by spray dryer. The influence of different temperatures on the viability, encapsulation efficiency, water activity and moisture were evaluated. Microparticles that presented more viability were submitted to thermal resistance, gastrointestinal simulation, storage stability, morphology and particle size analyses. Drying temperature of 130°C showed higher encapsulation efficiency, 84.61 and 79.73% for Lactobacillus acidophillus (ML) and Bifidobacterium Bb-12 (MB) microparticles, respectively. In the evaluation of thermal resistance and gastrointestinal simulation, the microparticles of Lactobacillus acidophillus La-5 (ML) presented higher survival than Bifidobacterium Bb-12 (MB) under these conditions. In storage viability only the Lactobacillus acidophillus La-5 (ML) microparticles remained viable at all evaluated temperatures during the 120 days. The particle sizes reported were 4.85 for Lactobacillus acidophillus La-5 (ML) and 8.75 for Bifidobacterium Bb-12 (MB), being in agreement with the desired values for products obtained by spray dryer. Finally, the Lactobacillus acidophilus La-5 (ML) microparticles were shown to be more resistant under the conditions evaluated in this study.

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Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions

Food Research International ◽

10.1016/j.foodres.2018.08.005 ◽

2018 ◽

Vol 114 ◽

pp. 159-168 ◽

Cited By ~ 4

Author(s):

Winnie Alencar Luciano ◽

Thais Costa Matte ◽

Isabella Araújo Portela ◽

Lorena Lucena de Medeiros ◽

Marcos dos Santos Lima ◽

...

Keyword(s):

Lactobacillus Acidophilus ◽

Gastrointestinal Conditions ◽

Sensory Parameters

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Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoa BRS Piabiru

Food & Function ◽

10.1039/d0fo00055h ◽

2020 ◽

Vol 11 (4) ◽

pp. 2969-2977 ◽

Cited By ~ 3

Author(s):

Shirley L. Sampaio ◽

Ângela Fernandes ◽

Carla Pereira ◽

Ricardo C. Calhelha ◽

Marina Sokovic ◽

...

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Nutritional Value ◽

Physicochemical Characterization ◽

Bioactive Properties ◽

Antioxidant And Antimicrobial Activity

Quinoa is a very interesting food due to its nutritional and chemical composition, as well as its bioactive properties, such as antioxidant and antimicrobial activity.

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Hydrogel beads from sugar cane bagasse and palm kernel cake, and the viability of encapsulated Lactobacillus acidophilus

e-Polymers ◽

10.1515/epoly-2015-0133 ◽

2015 ◽

Vol 15 (6) ◽

pp. 411-418 ◽

Cited By ~ 4

Author(s):

Pei Xin Chia ◽

Ly Jun Tan ◽

Caroline May Ying Huang ◽

Eric Wei Chiang Chan ◽

Stephenie Yoke Wei Wong

Keyword(s):

Sugar Cane ◽

Lactobacillus Acidophilus ◽

Palm Kernel ◽

Sugar Cane Bagasse ◽

High Survival ◽

Palm Kernel Cake ◽

Alginate Hydrogel ◽

Hydrogel Beads ◽

Gastrointestinal Conditions ◽

Ph Conditions

AbstractCarboxymethyl cellulose and hydrogel beads produced from sugar cane bagasse (SCB) and palm kernel cake (PKC) were characterised, and the ability of the hydrogel beads to encapsulate and protect the probiotic bacteria of Lactobacillus acidophilus (LA-5) under simulated gastrointestinal conditions was investigated. Encapsulation with SCB and PKC hydrogel beads was performed with 87.4% and 80.9% efficiency, respectively, compared with that with alginate hydrogel beads, which had 75.0% efficiency. LA-5 free cells and those encapsulated in alginate hydrogel beads showed no survival. LA-5 cells encapsulated in SCB and PKC hydrogel beads retained high survival under stomach conditions of pH 2 after 1.5 h (>6 log CFU/ml) and 3 h (>4 log CFU/ml). However, no survival of cells was observed under colon conditions of pH 7.5 after 24 h. SCB and PKC hydrogel beads were able to protect the cells against the pH conditions of the stomach but not of the colon.

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