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|Research center of Embrapa/Collection:||Embrapa Agroindústria de Alimentos - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||FREIRE, F. C.|
ADORNO, M. A. T.
SAKAMOTO, I. K.
CHAVES, A. C. S. D.
SANTOS, K. M. O. dos
|Additional Information:||Fernanda 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.|
|Title:||Impact of multi-functional fermented goat milk beverage on gut microbiotain a dynamic colon model.|
|Publisher:||Food Research International, v. 99, p. 315-327, 2017.|
|Description:||The 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.|
|Thesagro:||Leite de Cabra|
Tecnologia de Alimento
|NAL Thesaurus:||Functional foods|
|Appears in Collections:||Artigo em periódico indexado (CTAA)|
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|Artigograpeandgoatmilkbeverage2017.pdf||1,06 MB||Adobe PDF|