Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500060 |
Resumo: | Abstract Zn treatment effects on the stability of polyphenols, MDA (malondialdehyde) content, antioxidant and lipoxygenase inhibition activities of two varieties of fennel bulbs were studied by using an in vitro gastrointestinal digestion model. Likewise, the effect of Zn on viability cells of E. coli was also performed. The results revealed that high amounts of total phenolic and flavonoid compounds were released during the digestion process, especially after the intestinal phase. Additionally, the antioxidant and lipoxygenase inhibitory activity were affected by the gastrointestinal digestion process and seems to be correlated with total phenol contents. On the other hand, the viability of E. coli was not affected by the activity of our tested bulbs during passage through the artificial digestion model, but the treated bulbs activity contribute relatively to the inhibition growth of bacteria. The survival of E. coli in fennel bulbs was challenged with simulated gastrointestinal fluids and the results showed that the E. coli strains, despite having experienced a viability reduction at the intestinal phase, were able to overcome the exposure to the gastrointestinal synthetic fluids. This E. coli ability reinforces the need for good hygienic measures to assure safe fresh produce, even for those that are rich in antibacterial compounds. |
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Food Science and Technology (Campinas) |
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Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion processFoeniculum vulgareEscherichia coliantioxidant activityanti-inflammatory activityAbstract Zn treatment effects on the stability of polyphenols, MDA (malondialdehyde) content, antioxidant and lipoxygenase inhibition activities of two varieties of fennel bulbs were studied by using an in vitro gastrointestinal digestion model. Likewise, the effect of Zn on viability cells of E. coli was also performed. The results revealed that high amounts of total phenolic and flavonoid compounds were released during the digestion process, especially after the intestinal phase. Additionally, the antioxidant and lipoxygenase inhibitory activity were affected by the gastrointestinal digestion process and seems to be correlated with total phenol contents. On the other hand, the viability of E. coli was not affected by the activity of our tested bulbs during passage through the artificial digestion model, but the treated bulbs activity contribute relatively to the inhibition growth of bacteria. The survival of E. coli in fennel bulbs was challenged with simulated gastrointestinal fluids and the results showed that the E. coli strains, despite having experienced a viability reduction at the intestinal phase, were able to overcome the exposure to the gastrointestinal synthetic fluids. This E. coli ability reinforces the need for good hygienic measures to assure safe fresh produce, even for those that are rich in antibacterial compounds.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500060Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.34918info:eu-repo/semantics/openAccessMAJDOUB,NesrineKAAB,Leila Bettaieb BenVIEIRA,Ana IsabelFALEIRO,Maria LeonorEL-GUENDOUZ,SoukainaMIGUEL,Maria Graçaeng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500060Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process |
title |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process |
spellingShingle |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process MAJDOUB,Nesrine Foeniculum vulgare Escherichia coli antioxidant activity anti-inflammatory activity |
title_short |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process |
title_full |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process |
title_fullStr |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process |
title_full_unstemmed |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process |
title_sort |
Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process |
author |
MAJDOUB,Nesrine |
author_facet |
MAJDOUB,Nesrine KAAB,Leila Bettaieb Ben VIEIRA,Ana Isabel FALEIRO,Maria Leonor EL-GUENDOUZ,Soukaina MIGUEL,Maria Graça |
author_role |
author |
author2 |
KAAB,Leila Bettaieb Ben VIEIRA,Ana Isabel FALEIRO,Maria Leonor EL-GUENDOUZ,Soukaina MIGUEL,Maria Graça |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
MAJDOUB,Nesrine KAAB,Leila Bettaieb Ben VIEIRA,Ana Isabel FALEIRO,Maria Leonor EL-GUENDOUZ,Soukaina MIGUEL,Maria Graça |
dc.subject.por.fl_str_mv |
Foeniculum vulgare Escherichia coli antioxidant activity anti-inflammatory activity |
topic |
Foeniculum vulgare Escherichia coli antioxidant activity anti-inflammatory activity |
description |
Abstract Zn treatment effects on the stability of polyphenols, MDA (malondialdehyde) content, antioxidant and lipoxygenase inhibition activities of two varieties of fennel bulbs were studied by using an in vitro gastrointestinal digestion model. Likewise, the effect of Zn on viability cells of E. coli was also performed. The results revealed that high amounts of total phenolic and flavonoid compounds were released during the digestion process, especially after the intestinal phase. Additionally, the antioxidant and lipoxygenase inhibitory activity were affected by the gastrointestinal digestion process and seems to be correlated with total phenol contents. On the other hand, the viability of E. coli was not affected by the activity of our tested bulbs during passage through the artificial digestion model, but the treated bulbs activity contribute relatively to the inhibition growth of bacteria. The survival of E. coli in fennel bulbs was challenged with simulated gastrointestinal fluids and the results showed that the E. coli strains, despite having experienced a viability reduction at the intestinal phase, were able to overcome the exposure to the gastrointestinal synthetic fluids. This E. coli ability reinforces the need for good hygienic measures to assure safe fresh produce, even for those that are rich in antibacterial compounds. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500060 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500060 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.34918 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.1 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126326745071616 |