scholarly journals Fermentation of Lulo Juice with Lactobacillus reuteri CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

2021 ◽  
Vol 11 (22) ◽  
pp. 10909
Author(s):  
Leidy Indira Hinestroza-Córdoba ◽  
Ester Betoret ◽  
Lucía Seguí ◽  
Cristina Barrera ◽  
Noelia Betoret
Keyword(s):  
Lactobacillus Reuteri ◽  
Antioxidant Properties ◽  
Good Resistance ◽  
Gastrointestinal Digestion ◽  
Microbial Cells ◽  
In Vitro Gastrointestinal Digestion

The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with Lactobacillus reuteri CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables on Lactobacillus reuteri CECT 925 growth, physicochemical and antioxidant properties, and the resistance of microbial cells to gastrointestinal digestion in vitro. Regarding the growth of Lactobacillus reuteri CECT 925, it was mainly affected by the pH of the medium, the rectified juice at pH 5.5 being the most appropriated one. The growth of Lactobacillus reuteri CECT 925 mainly increased the antiradical capacity of the juices. In general, Lactobacillus reuteri CECT 925 showed good resistance to in vitro gastrointestinal digestion conditions, reaching levels above 107 CFU/mL in all cases. The highest resistance was observed in the juice treated at 150 MPa followed by the juice homogenized at 100 MPa.

Sorghum–cowpea composite porridge as a functional food, Part II: Antioxidant properties as affected by simulated in vitro gastrointestinal digestion

2016 ◽  
Vol 197 ◽  
pp. 307-315 ◽  
Author(s):  
Franklin B. Apea-Bah ◽  
Amanda Minnaar ◽  
Megan J. Bester ◽  
Kwaku G. Duodu
Keyword(s):  
Functional Food ◽  
Antioxidant Properties ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

2018 ◽  
Vol 240 ◽  
pp. 156-164 ◽  
Author(s):  
Suphat Phongthai ◽  
Stefano D'Amico ◽  
Regine Schoenlechner ◽  
Wantida Homthawornchoo ◽  
Saroat Rawdkuen
Keyword(s):  
Rice Bran ◽  
Antioxidant Properties ◽  
Protein Hydrolysates ◽  
Gastrointestinal Digestion ◽  
Rice Bran Protein ◽  
In Vitro Gastrointestinal Digestion

Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation

2021 ◽  
pp. 130135
Author(s):  
Wenfei Tian ◽  
Ruijia Hu ◽  
Gengjun Chen ◽  
Yiqin Zhang ◽  
Weiqun Wang ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Gastrointestinal Digestion ◽  
Whole Wheat ◽  
In Vitro Gastrointestinal Digestion ◽  
Wheat Products ◽  
Probiotic Fermentation

Collagen peptides with DPP-IV inhibitory activity from sheep skin and their stability to in vitro gastrointestinal digestion

2021 ◽  
pp. 101161
Author(s):  
Beibei Wang ◽  
Zhe Yu ◽  
Wallace Yokoyama ◽  
Bor-Sen Chiou ◽  
Maoshen Chen ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Gastrointestinal Digestion ◽  
Collagen Peptides ◽  
In Vitro Gastrointestinal Digestion ◽  
Dpp Iv

Wild pink bayberry fruit: the effect of in vitro gastrointestinal digestion on phytochemical profiles, and antioxidant and antiproliferative activities

2021 ◽  
Author(s):  
Wen Xia ◽  
Yanyun Lin ◽  
Ersheng Gong ◽  
Tong Li ◽  
Fengli Lian ◽  
...  
Keyword(s):  
Dietary Supplement ◽  
Antiproliferative Activity ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Phytochemical Profiles ◽  
Antiproliferative Activities

In general, pink bayberry cultivar, a vital source of polyphenols, showed strong antiproliferative activity after digestion at the end of the intestinal and colon steps, which can be considered as a dietary supplement.

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