Influence of plant extracts addition on the antioxidative properties of products obtained from green lentil seeds during in vitro digestion process

• Autorzy: Gumienna M. , Lasik M. , Czarnecki Z.
• 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 as well as the degree of their in vitro survivability in the applied model of the gastrointestinal tract. Products (pasta) from green lentil seeds were obtained after thermoplastic treatment with the addition of plant extracts of garlic, onion and oregano (concentration of water extracts was 50 mg/mL). The highest antioxidative activity (32.43 mg Trolox/g) and content of phenolic compounds (3.21 mg/g) after the digestion process were determined for pasta from green lentil with the oregano extracts. Growth of the investigated bacteria (Enterobacteriaceae, Lactobacillus, Enterococcus, and Bifidobacterium genera) was affected by the digested noodles from green lentil with the plant extracts, especially in the case of the Enterococcus and Lactobacillus species. The bacterial count after digestion in the large intestine was maintained at a level of 108 cfu/mL, whereas the noodles without the addition of plant extracts also stimulated microflora growth. As a result, the count of colonic bacteria was found to reach 109-1010 cfu/mL.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2009
• Tom: 59
• Numer: 4
• Opis fizyczny: p.295-298,fig.,ref.

Twórcy

autor

Gumienna M.

• Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Lasik M.

autor

Czarnecki Z.

Bibliografia

• 1. Amarowicz R., Karamać M., Shahidi F., Antioxidant activity of phenolic fractions of lentil (Lens culinaris L.). J. Food Lipids, 2003, 10, 1–10.
• 2. Amarowicz R., Raab B., Antioxidative activity of leguminous seed extracts evaluated by chemiluminescence methods. Z. Naturforsch., 1997, 52c, 709–712.
• 3. Blaut M., Schoefer L., Braune A., Transformation of flavonoids by intestinal microorganisms. Int. J. Vitam. Nutr. Res., 2003, 73, 79–86.
• 4. Frias J., Miranda M., Doblado R., Vidal-Valverde C., Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa. Food Chem., 2005, 92, 211–220.
• 5. Gawęcki J., Libudzisz Z., Microorganisms in Food and Nutrition. 2006, 6, The August Cieszkowski Agricultural University of Poznań Press, pp. 31–40 (in Polish).
• 6. Gil-Izquierdo A., Terreres F., Barberan T., In vitro availability of flavonoids and other phenolics in orange juice. J. Agric Food Chem., 2001, 49, 1035–1041.
• 7. Gumienna M., Lasik M., Czarnecki Z., Effect of plant extracts addition on phenolic compounds activity and intestinal microflora increase in the gastrointestinal tract model. Pol. J. Food Nutr. Sci., 2007, 57/4(A), 219–223.
• 8. Knarreborg A., Simon M.A., Engberg R.M., Jensen B.B., Tannock G.W., Effects of dietary fat source and subtherapeutic levels of antibiotic on the bacterial community in the ileum of broiler chickens at various ages. Appl. Environ. Microbiol., 2002, 68, 5918–5924.
• 9. Konishi Y., Kobayashi S., Transepithelial transport of chlorogenic acid, caffeic acid, and their colonic metabolites in intestinal Caco-2 cell monolayers. J. Agric. Food Chem., 2004, 52, 2518–2526.
• 10. Mc Carthy T.L., Kerry J.P., Kerry J.K., Lynch P.B., Buckley D.J., Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Sci., 2001, 57, 177–184.
• 11. Pellegrini N., Simonetti P., Gordana C., Brenna O., Brighenti F., Pietta P., Polyphenol content and total antioxidant activity of Vini Novelli (Young red wines). J. Agric. Food Chem., 2000, 48, 732–735.
• 12. Re R., Pellegirini N., Protegente A., Pannala A., Yang M., Rice‑Evans C., Antioxidant activity applying an improved ABTS radical cation decolonization assay. Free Rad. Biol. Med., 1999, 26, 1231–1232.
• 13. Singelton V.L., Rossi J.A., Colorymetry of total phenolics with phosphomolybdic-phodphotungstics acid reagents. Am. J. Etanol. Vitic., 1965, 16, 144–158.
• 14. Tang S.Z., Kerry J.P., Sheehan D., Buckley D.J., Morrissey P.A., Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat. Meat Sci., 2001, 57, 331–336.
• 15. Vattem D.A., Lin Y.-T., Labbe R.G., Shetty K., Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against selected food borne pathogens. Innov. Food Sci. Emerg. Technol., 2004, 5, 81–91.
• 16. Walle T., Browning A.M., Steed L.L., Reed S.G., Walle U.K., Flavonoid glucosides are hydrolyzed and thus activated in the oral cavity in humans. J. Nutr., 2005, 135, 48–52.

Uwagi

PL

Rekord w opracowaniu