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

100%

Gumienna M., Lasik M., Czarnecki Z.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[A]

219-223

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.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Czarnecki Z.

1 Gumienna M.

1 Lasik M.

1 2007

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