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Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

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Food Science and Human Wellness 2023年第4期12卷 1331-1342页

作者： Francyeli Araújo Silva Rita de Cássia Ramos do Egypto Queiroga Evandro Leite de Souza glenise bierhalz voss Maria Manuela Estevez Pintado Margarida Angélica da Silva Vasconcelos Department of Nutrition Federal University of PernambucoRecife 50670-420Brazil Department of Nutrition Health Sciences CenterFederal University of ParaíbaJoão Pessoa 58050-585Brazil Universidade Católica Portuguesa CBQF-Centro de Biotecnologia e Química Fina-Laboratório AssociadoEscola Superior de BiotecnologiaPorto 4169-005Portugal

Isabel grape(IG)products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host.This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains,as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro.Goat yogurts with IG ingredients(IGI)stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation,as well as decreased the pH values and enhanced the organic acid production.Goat yogurts with IGI increased the population of Lactobacillus spp.and Bifidobacterium spp.during a 24-h in vitro colonic fermentation.A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation,being similar to the effect caused by fructooligosaccharides.Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation.Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.

关键词： Goat dairy product Grape Beneficial microorganisms Gut microbiota Modulatory effects

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Influence of the Degree of Maturation on the Bioactive Compounds in Blackberry (<i>Rubus</i>spp.) cv. Tupy

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Food and Nutrition Sciences 2012年第10期3卷 1453-1460页

作者： Josiane K. Rutz glenise B. voss Rui Carlos Zambiazi Departament of Chemical Engineering and Food Engineering Federal University of Santa Catarina Florianópolis Brazil Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Brazil

Fruit consumption is primarily due to the increasing awareness of consumers on the health benefits of a healthy diet. Thus some small fruits stand out because they have bioactive compounds that may have health benefits. Among these fruits is the blackberry, which contains different levels of bioactive compounds depending on the maturation stage. Therefore, the aim of this study was to evaluate the phytochemical and physicochemical compositions of blackberries (cv. Tupy) at three maturation stages. It was observed that during maturation, there was a decrease in acidity, carotenoids and tocopherols and an increase in the total soluble solids, pH, anthocyanins, antioxidant activity and total amount of phenolic compounds. Epicatequin was the major phenolic compound found in blackberries.

关键词： Blackberry Phytochemicals Maturation Degree Antioxidant Activity Anthocyanins Phenolic Compounds

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