Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1074467
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dc.contributor.authorFREIRE, F. C.
dc.contributor.authorADORNO, M. A. T.
dc.contributor.authorSAKAMOTO, I. K.
dc.contributor.authorANTONIASSI, R.
dc.contributor.authorCHAVES, A. C. S. D.
dc.contributor.authorSANTOS, K. M. O. dos
dc.contributor.authorSILVIERI, K.
dc.date.accessioned2018-05-11T00:42:14Z-
dc.date.available2018-05-11T00:42:14Z-
dc.date.created2017-08-25
dc.date.issued2017
dc.identifier.citationFood Research International, v. 99, p. 315-327, 2017.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1074467-
dc.descriptionThe 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleImpact of multi-functional fermented goat milk beverage on gut microbiotain a dynamic colon model.
dc.typeArtigo de periódico
dc.date.updated2018-05-11T00:42:14Zpt_BR
dc.subject.thesagroLeite de Cabra
dc.subject.thesagroBebida
dc.subject.thesagroFermentação
dc.subject.thesagroTecnologia de Alimento
dc.subject.nalthesaurusFunctional foods
dc.subject.nalthesaurusGrape pomace
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusPrebiotics
dc.subject.nalthesaurusProbiotics
dc.subject.nalthesaurusGoat milk
dc.subject.nalthesaurusBeverages
dc.subject.nalthesaurusFood technology
riaa.ainfo.id1074467
riaa.ainfo.lastupdate2018-05-10
dc.contributor.institutionFernanda Campos Freire, UNESP; Maria Angela Tallarico Adorno, USP; Isabel Kimiko Sakamoto; ROSEMAR ANTONIASSI, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Katia Sivieri, UNESP.
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