Effect of in vitro gastrointestinal digestion on the antioxidant potential of yogurt added with probiotic culture containing Bacillus subtilis

• Autor(a) principal: Santos, Wellington Leal dos
• Data de Publicação: 2020
• Outros Autores: Silva, Edson Flávio Teixeira da, Silva, Maria Emília Brito da, Silva, Euzanyr Gomes da, Bomfim, Aline Gleyce Julião, Moreira, Keila Aparecida
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Diversitas Journal
• Texto Completo: https://diversitasjournal.com.br/diversitas_journal/article/view/1070

The addition of probiotic culture confers potential bio functional to food because of the ability to promote health, and the biochemical and physiological effects in the body. The objective was to produce with lactose and lactose-free yogurt with Bacillus subtilis addition and to evaluate the antioxidant potential of water-soluble peptides during the storage period. For yogurt production, a simple factorial arrangement was used to evaluate two types of milk, adding probiotic culture containing B. subtilis UFPEDA 86. The fractions were evaluated (pre-digestion and post-digestion) concerning the antioxidant elimination potential of the radical’s acid 2,2'-azino-bis (3- ethylbenzothiazoline -6-sulfonic acid) (ABTS), 2,2'-diphenyl 1-picrylhydrazyl (DPPH), chelation of copper and iron. In the evaluation of the results, the fractions obtained from the different combinations of milk, probiotic culture and different days presented antioxidant potential and chelating capacity, activities showed a significant increase after the digestion process. In addition, the results demonstrated that the B. subtilis could support the production of bio-yogurt with antioxidant potential.