Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodres.2017.05.028 http://hdl.handle.net/11449/174695 |
Resumo: | The aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Microbial Ecosystem (SHIME®). SHIME® model was used to investigate to assess changes in microbial composition and fermentation metabolites (short- and branched-chain fatty acids and ammonium), as well as under the antioxidant capacity. The results demonstrated that the beverages formulated, with or without grape pomace extract, exhibited high dietary fiber, oleic acid, phenolic compounds content and antioxidant activity. Both beverages also kept L. rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Therefore, the multifunctional beverages formulated in this study can offer a new perspective for the production of foods with positive potential effects on human health. |
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Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon modelFunctional foodsGrape pomacePhenolic compoundsPrebioticsProbioticsSHIME®The aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Microbial Ecosystem (SHIME®). SHIME® model was used to investigate to assess changes in microbial composition and fermentation metabolites (short- and branched-chain fatty acids and ammonium), as well as under the antioxidant capacity. The results demonstrated that the beverages formulated, with or without grape pomace extract, exhibited high dietary fiber, oleic acid, phenolic compounds content and antioxidant activity. Both beverages also kept L. rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Therefore, the multifunctional beverages formulated in this study can offer a new perspective for the production of foods with positive potential effects on human health.Empresa Brasileira de Pesquisa AgropecuáriaFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Department of Nutrition and Food Studies School of Pharmaceutical Sciences São Paulo State University (UNESP)Department of Hydraulic Engineering and Sanitation São Carlos School of Engineering University of São Paulo (USP)Brazilian Agricultural Research Corporation (EMBRAPA)Department of Nutrition and Food Studies School of Pharmaceutical Sciences São Paulo State University (UNESP)Empresa Brasileira de Pesquisa Agropecuária: 03.14.13.003.00.00FAPESP: 2015/00460-7Universidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)Freire, Fernanda Campos [UNESP]Adorno, Maria Angela TallaricoSakamoto, Isabel KimikoAntoniassi, RosemarChaves, Ana Carolina Sampaio Dóriados Santos, Karina Maria OlbrichSivieri, Katia [UNESP]2018-12-11T17:12:27Z2018-12-11T17:12:27Z2017-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article315-327application/pdfhttp://dx.doi.org/10.1016/j.foodres.2017.05.028Food Research International, v. 99, p. 315-327.1873-71450963-9969http://hdl.handle.net/11449/17469510.1016/j.foodres.2017.05.0282-s2.0-850201006892-s2.0-85020100689.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Research International1,472info:eu-repo/semantics/openAccess2024-01-17T06:27:09Zoai:repositorio.unesp.br:11449/174695Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-17T06:27:09Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model |
title |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model |
spellingShingle |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model Freire, Fernanda Campos [UNESP] Functional foods Grape pomace Phenolic compounds Prebiotics Probiotics SHIME® |
title_short |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model |
title_full |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model |
title_fullStr |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model |
title_full_unstemmed |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model |
title_sort |
Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model |
author |
Freire, Fernanda Campos [UNESP] |
author_facet |
Freire, Fernanda Campos [UNESP] Adorno, Maria Angela Tallarico Sakamoto, Isabel Kimiko Antoniassi, Rosemar Chaves, Ana Carolina Sampaio Dória dos Santos, Karina Maria Olbrich Sivieri, Katia [UNESP] |
author_role |
author |
author2 |
Adorno, Maria Angela Tallarico Sakamoto, Isabel Kimiko Antoniassi, Rosemar Chaves, Ana Carolina Sampaio Dória dos Santos, Karina Maria Olbrich Sivieri, Katia [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) |
dc.contributor.author.fl_str_mv |
Freire, Fernanda Campos [UNESP] Adorno, Maria Angela Tallarico Sakamoto, Isabel Kimiko Antoniassi, Rosemar Chaves, Ana Carolina Sampaio Dória dos Santos, Karina Maria Olbrich Sivieri, Katia [UNESP] |
dc.subject.por.fl_str_mv |
Functional foods Grape pomace Phenolic compounds Prebiotics Probiotics SHIME® |
topic |
Functional foods Grape pomace Phenolic compounds Prebiotics Probiotics SHIME® |
description |
The aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Microbial Ecosystem (SHIME®). SHIME® model was used to investigate to assess changes in microbial composition and fermentation metabolites (short- and branched-chain fatty acids and ammonium), as well as under the antioxidant capacity. The results demonstrated that the beverages formulated, with or without grape pomace extract, exhibited high dietary fiber, oleic acid, phenolic compounds content and antioxidant activity. Both beverages also kept L. rhamnosus and S. thermophilus viable during their passage through the intestinal tract and had a positive effect on gut microbiota metabolism, increasing the antioxidant capacity and the production of short-chain fatty acids, and decreasing the ammonium concentration. Therefore, the multifunctional beverages formulated in this study can offer a new perspective for the production of foods with positive potential effects on human health. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-01 2018-12-11T17:12:27Z 2018-12-11T17:12:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodres.2017.05.028 Food Research International, v. 99, p. 315-327. 1873-7145 0963-9969 http://hdl.handle.net/11449/174695 10.1016/j.foodres.2017.05.028 2-s2.0-85020100689 2-s2.0-85020100689.pdf |
url |
http://dx.doi.org/10.1016/j.foodres.2017.05.028 http://hdl.handle.net/11449/174695 |
identifier_str_mv |
Food Research International, v. 99, p. 315-327. 1873-7145 0963-9969 10.1016/j.foodres.2017.05.028 2-s2.0-85020100689 2-s2.0-85020100689.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Research International 1,472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
315-327 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797790321947443200 |