Improved Bacterial Survival and Antioxidant Activity After In Vitro Digestion of Fermented Dairy Beverages by Lacticaseibacillus casei LC-01 and Lactiplantibacillus plantarum BG-112 Containing Yacon.
IF 4.4 2区 生物学Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Bruna C A Plank, Karla B Guergoletto, Thais S Rocha
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引用次数: 0
Abstract
The fermentation of milk containing 0%, 3%, 6%, and 9% (w/v) yacon root flour (YRF) by Lacticaseibacillus casei LC-1 and Lactiplantibacillus plantarum BG-112 was evaluated for bacterial survival and antioxidant activity (AA) before and after simulated gastrointestinal digestion. After 28 days of refrigerated storage, samples of the beverages were analyzed for cell viability, AA (using ferric ion reducing antioxidant power (FRAP) and (ABTS), and molecular mass profile of proteins (using electrophoresis). The presence of 9% YRF increased bacterial survival during 28 days of storage and passage through the gastrointestinal tract for both L. casei and L. plantarum, which showed a greater capacity to reduce ferric ions compared to 0% YRF, and the ability to capture free radicals increased from below 5 mM to over 15 mM TE after digestion. Milk proteins are hydrolyzed during digestion, and the generation of bioactive peptides with AA may explain the increase in AA levels. Since peptides are generated from milk proteins, YRF did not influence AA after digestion. These results showed that fermentation of milk by L. casei and L. plantarum with YRF increased the chances of these bacteria reaching the colon in adequate quantities. After simulated digestion, the beverages showed improved AA due to milk protein hydrolysis.
在模拟胃肠道消化之前和之后,对乳酸酶杆菌 LC-1 和植物乳杆菌 BG-112 发酵含 0%、3%、6% 和 9% (w/v)培根粉(YRF)牛奶的细菌存活率和抗氧化活性(AA)进行了评估。冷藏 28 天后,对饮料样品进行细胞存活率、AA(使用铁离子还原抗氧化能力(FRAP)和 ABTS)和蛋白质分子质量谱(使用电泳)分析。与 0% 的 YRF 相比,9% YRF 的存在提高了 L. casei 和 L. plantarum 在 28 天储存和通过胃肠道过程中的细菌存活率,显示出更强的还原铁离子的能力,并且在消化后捕获自由基的能力从低于 5 mM 提高到超过 15 mM TE。牛奶蛋白质在消化过程中会被水解,与 AA 一起生成的生物活性肽可能是 AA 含量增加的原因。由于肽是从牛奶蛋白质中生成的,因此 YRF 不会影响消化后的 AA。这些结果表明,用 YRF 对牛奶进行 L. casei 和 L. plantarum 发酵,可以增加这些细菌进入结肠的机会。在模拟消化后,由于牛奶蛋白质的水解作用,饮料的AA值有所提高。
期刊介绍:
Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.