Effect of plant extracts addition on phenolic compounds activity and intestinal microflora increase in the gastrointestinal tract model

• Autorzy: Gumienna M. , Lasik M. , Czarnecki Z.

Warianty tytułu

PL

Wplyw dodatku ekstraktow roslinnych na aktywnosc zwiazkow fenolowych i wzrost mikroflory jelitowej w modelu przewodu pokarmowego

• Języki publikacji: EN

Abstrakty

EN

The aim of the presented research was to determine the activity and interactions of the human intestinal microflora with biologically-active compounds and to ascertain the degree of its “in vitro” survivability in the applied model of the gastrointestinal tract. Products (noodles) from colour bean seeds cv. Red Kidney were obtained after thermoplastic treatment with addition of plant extracts: garlic, onion and oregano (concentration of aqueous extracts 50 mg/mL). The highest antioxidant capacity (22.88 mg Tx/g) as well as content of phenolic compounds (2.94 mg/g) after the digestion process was determined for noodles from red bean with the onion extracts. The growth of investigated bacteria (Enterobacteriaceae, Lactobacillus, Enterococcus, Bifidobacterium genera) was affected by the digested noodles from red bean with the plant extracts, especially of the Enterococcus and Bifidobacterium species. The amount of bacteria after digestion in the large intestine maintained at 108 cfu/mL, whereas the noodles without the addition of plant origin extracts also stimulated the growth of microflora. In effect, the amount of bacteria detected in the large intestine accounted for 109 – 1010 cfu/mL.

PL

W pracy oceniano zmiany mikroflory jelitowej i jej interakcje ze związkami aktywnymi biologicznie. Do badań wybrano makarony otrzymane z nasion fasoli kolorowej odmiany Red Kidney, z dodatkiem ekstraktów roślinnych uzyskanych z czosnku, cebuli i oregano (koncentracja wodnych ekstraktów 50 mg/mL). Największą aktywność antyoksydacyjną (22,88 mgTx/g) oraz całkowitą zawartość polifenoli (2,94 mg/g) po zakończonym procesie trawienia oznaczono w makaronach otrzymanych z fasoli kolorowej z dodatkiem ekstraktów z cebuli. Ponadto w wyniku przeprowadzonych badań stwierdzono, że poddane procesowi „trawienia” makarony z fasoli kolorowej z dodatkiem ekstraktów roślinnych wypływały na wzrost oznaczanych grup mikroorganizmów (Enterobacteriaceae, Lactobacillus, Enterococcus, Bifidobacterium), głównie bakterii z rodzaju Enterococcus i Bifidobacterium. Po przeprowadzonym procesie trawienia na etapie „jelita grubego” odnotowano ich liczbę na poziomie 108 j.t.k./mL, podczas gdy makaron bez dodatku ekstraktów stymulował wzrost oznaczanych drobnoustrojów i ich liczbę oznaczono na poziomie 10 9 – 1010 j.t.k./mL.

Słowa kluczowe

EN

gastrointestinal tract model; intestinal microflora; microflora; phenolic compound activity; addition; plant extract; polyphenol; antioxidant activity; legume seed

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4[A]
• Opis fizyczny: p.219-223,fig.,ref.

Twórcy

autor

Gumienna M.

• The August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Lasik M.

autor

Czarnecki Z.

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