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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 *** 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 *** 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 *** yogurts with IGI increased the population of Lactobacillus *** Bifidobacterium *** 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 *** yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic *** 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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Medium factors affecting extracellular protease activity by <i>Bacillus</i>sp. HTS 102—A novel wild strain isolated from Portuguese merino wool

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Natural Science 2013年第6期5卷 44-53页

作者： Ana Catarina Queiroga manuela estevez pintado Francisco Xavier Malcata CBQF Porto Portugal Department of Chemical Engineering of University of Porto Porto Portugal

The synthesis of an extracellular protease by Bacillus sp. HTS102—a wild strain recently isolated from the wool of Portuguese Merino ewes, was optimized. This protease is thermostable and particularly resistant to harsh environmental conditions—and appears to bear a unique ability to hydrolyze keratin-rich solid materials. Following a preliminary screening for the most relevant medium factors involved in processing, a fractional factorial design (2VI6-1) was applied to ascertain the effects of six relevant parameters—viz. yeast extract concentration, peptone level, inoculum size, stirring rate, temperature and pH. The concentrations of yeast extract and peptone, as well as the incubation temperature and pH were found to play significant roles;and the 2-factor interaction between yeast extract level and pH was also significant. A 2.2-fold increase in the overall level of protease synthesis was eventually attained, with the improved medium relative to the basal medium—which is noteworthy when compared with competing proteases and previous optimization efforts.

关键词： Fractional Factorial Design Thermotolerant Enzyme Proteolytic Activity Bacillus sp. Ewe’s Wool

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Functional properties of peptides obtained from whey proteins by ficin extract hydrolysis

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Food Bioscience 2022年第3期47卷 918-927页

作者： Afaf Kheroufi María E.Brassesco Débora A.Campos Halima Boughellout manuela E.pintado Laboratoire de Génie Agro-alimentaire équipe Génie des Procédés AlimentairesBiodiversité et Agro environnementInstitut de la Nutritionde l’Alimentation et des Technologies Agroalimentaires INATAAUniversité Frères Mentouri Constantine 1BP 325 Route de Ain El BeyConstantineAlgeria CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de BiotecnologiaUniversidade Católica Portuguesa/PortoRua de Diogo Botelho 13274169-005PortoPortugal

Enzymatic whey proteins concentrates (WPC) hydrolysis under optimal conditions of ficin crude extract (FCE) in two ratios E/S (0.5 and 1%) was studied,assessing the impact of hydrolysis on WPC by determination degree of hydrolysis (DH),Fast proteins liquid chromatography (FPLC),Tricine SDS-PAGE,antioxidant activity at sampling time beside,and technological properties (solubility,emulsifying activity index (EAI) and foaming activity (FA)) at the best condition (maximum DH and antioxidant activity) other *** showed,in the first 30 min,DH reached 22.76% at E/S (1%) with a total degradation of α-lactalbumin (α-La) and almost of β-lactoglobulin (β-Lg).A significant increase in antioxidant activity and solubility was observed,while not for EAI,and *** results indicate for the first time that β-Lg is susceptible to hydrolyse by FCE that rarely found for other *** hydrolysates showed very relevant performance,and suggest that could be appropriate production of functional ingredients.

关键词： Whey proteins Ficin Hydrolysis Antioxidant Solubility

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Impact of simulated in vitro gastrointestinal digestion on bioactive compounds,bioactivity and cytotoxicity of melon (Cucumis melo L. inodorus) peel juice powder

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Food Bioscience 2022年第3期47卷 1358-1367页

作者： Ricardo Gómez-García Ana A.Vilas-Boas manuela Machado Débora A.Campos Cristóbal N.Aguilar Ana R.Madureira manuela pintado Universidade Católica Portuguesa CBQF-Centro de Biotecnologia e Química Fina – Laboratório AssociadoEscola Superior de BiotecnologiaRua Diogo Botelho 13274169-005PortoPortugal BBG-DIA.Bioprocesses and Bioproducts Group.Food Research Department School of ChemistryAutonomous University of CoahuilaSaltilloCoahuilaMexico

The objectives of this research work were to evaluate the effect of in vitro gastrointestinal digestion (GIT) on melon peel juice (MPJ) powder from fruit processing industry by-products,considering (i) the recovery and accessibility indexes,(ii) the changes on antioxidant activity,and (iii) the prebiotic *** exposition to GIT conditions a decrease on the total phenolic content (TPC = 65.31%) and antioxidant activity by ABTS = 39.77% and DPPH = 45.91% were ***,these both parameters exhibited stable accessibility,accounting with 81.89%,76.55%,and 54.07% for TPC,ABTS and DPPH,*** gastrointestinal digestion,the non-absorbed fraction exhibited a positive impact on the growth of Bifidobacterium and Lactobacillus strains,possibly associated with the high content of simple sugar (glucose and fructose).This fraction also showed to be safe on Caco-2 intestinal *** findings suggest that MPJ might be used as a potential food functional ingredient.

关键词： Melon by-products Functional ingredients Phenolic antioxidants Simulated digestion Prebiotic effect

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