In vitro digestion as a tool for functional isolation of a probiotic potential Lactobacillus rhamnosus

This study set out to isolate microrganisms strains with probiotic characteristics after simulating the in vitro digestion of sheep milk fermented by kefir grains. Three lactobacilli with probiotic characteristics were isolated and identified as Lactobacillus rhamnosus. Assays characterized these strains as probiotic since they tolerated acid pH and bile salts, had antibiotic resistance, antagonist activity, antioxidant activity, presence of β-galactosidase enzyme and other tests revealed adhesion capacity. All strains presented antioxidant activity and survived at different pH and bile salts. These strains can be considered safe because they were susceptible to antibiotics tested, possess antagonist activity to pathogens and high β-galactosidase activity. As to adhesion criteria (hydrophobicity and autoaggregation), L. rhamnosus Lb16 stood out, as it also adheres to the intestinal epithelium cells of mice. The analysis of L. rhamnosus Lb16 can assist the dairy industry to enhance the potential human health benefits of its products. This paper is an important contribution to probiotics isolated after simulation of the in vitro digestion of fermented sheep milk by kefir grains, this has a differential due to its different characteristics which afforded the isolation of resistant strains to gastrointestinal conditions.

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Impact of Processing and Intestinal Conditions on in Vitro Digestion of Chia (Salvia hispanica) Seeds and Derivatives

Foods ◽

10.3390/foods9030290 ◽

2020 ◽

Vol 9 (3) ◽

pp. 290 ◽

Cited By ~ 2

Author(s):

Joaquim Calvo-Lerma ◽

Carolina Paz-Yépez ◽

Andrea Asensio-Grau ◽

Ana Heredia ◽

Ana Andrés

Keyword(s):

Antioxidant Activity ◽

Bile Salts ◽

Protein Digestibility ◽

In Vitro Digestion ◽

Food Matrix ◽

Polyunsaturated Fat ◽

Digestion Process ◽

Hydrolysis Of ◽

Potential Food

Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, their tough structure could mean that these seeds remain hardly disrupted during digestion, thus preventing the release and digestibility of nutrients. In the present study, different chia products (seeds, whole flour, partially defatted flour and sprouts) were assessed in terms of proteolysis, lipolysis, calcium and polyphenols bioaccessibility and antioxidant activity. In vitro digestions were performed supporting standard intestinal (pH 7, bile salts concentration 10 mM) and altered (pH 6, bile salts concentration 1 mM) conditions. The altered conditions significantly reduced lipolysis, but not proteolysis. Regarding the food matrix, compared to the chia seeds, whole and partially defatted flour increased the hydrolysis of lipids and protein, relating to reduced particle size. Sprouting had an enhancing effect on proteolysis but prevented lipolysis. Calcium bioaccessibility dropped in all the samples in the two intestinal conditions. The digestion process led to increased polyphenols bioaccessibility in all the structures, but reduced antioxidant activity except in the milled structures. In conclusion, milling should be applied to chia seeds prior to consumption in cases where enhancing the potential uptake of macro and micronutrients is targeted, and sprouting is suitable to enhance protein digestibility and reduce lipolysis.

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Antioxidant Activity of Fruits toward Iron under Gastrointestinal Conditions

Natural Product Communications ◽

10.1177/1934578x0800300308 ◽

2008 ◽

Vol 3 (3) ◽

pp. 1934578X0800300 ◽

Cited By ~ 1

Author(s):

Helena Morais

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Ferrous Iron ◽

Digestive Enzymes ◽

Bile Salts ◽

In Vitro Assay ◽

Vitro Assay ◽

Gastrointestinal Conditions

The objectives of this study were to determine the antioxidant activity of fruits containing polyphenolics, namely anthocyanins, and their capacity to reduced Fe (III) to Fe (II) under simulated gastrointestinal conditions. The antioxidant capacity of fruits against prooxidant iron was determined using an in vitro assay. All the fruits exhibited variable antioxidant activity to iron in comparison to the control, both in the presence and absence of digestive enzymes and bile salts. For the fruits containing anthocyanins it was possible to obtain a positive correlation between total ferrous iron and anthocyanins content. There are strong negative correlations between phenolic compounds and dialyzable ferrous iron.

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Effect of Heat Treatment on the Antioxidant Activity as Well as In vitro Digestion Stability of Herring (Clupea harengus) Protein Hydrolysates

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2021.1946630 ◽

2021 ◽

pp. 1-20

Author(s):

Klaudia Róża Korczek ◽

Joanna Tkaczewska ◽

Iwona Duda ◽

Władysław Migdał

Keyword(s):

Heat Treatment ◽

Antioxidant Activity ◽

In Vitro Digestion ◽

Protein Hydrolysates ◽

Clupea Harengus

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Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽

10.3390/antiox10040541 ◽

2021 ◽

Vol 10 (4) ◽

pp. 541

Author(s):

Giulia Graziani ◽

Anna Gaspari ◽

Claudio Di Vaio ◽

Aurora Cirillo ◽

Carolina Liana Ronca ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

In Vitro Digestion ◽

Enzymatic Digestion ◽

Beneficial Effects ◽

Golden Delicious ◽

In Vitro Bioaccessibility ◽

Inflammatory Processes ◽

Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

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