کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6288756 | 1301526 | 2013 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions
ترجمه فارسی عنوان
اثر عصاره شاه بلوط و فیبر شاه بلوط بر قابلیت حیات سویه های پروبیوتیک بالغ لاکتوباسیلوس تحت شرایط دستگاه گوارشی
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This work is part of a project studying the development of novel food processes, based on the use of chestnuts from cultivar “Castagna di Montella”. In detail, the effect of indigestible chestnut fiber and of chestnut extract on the viability of selected lactic acid bacteria strains was evaluated. Among 28 cultures, twelve strains were selected, on the basis of tolerance to low pH values and bile salts, and submitted to exposition to simulated gastric or bile juice in presence of chestnut extract with or without immobilization in chestnut fiber. The presence of chestnut extract proved to play a significant role on the gastric tolerance improvement of lactobacilli. The recorded protective effect could not be simply related to the starch or reducing sugars content. RP-HPLC demonstrated that in the chestnut flour, there are one or more hydrophobic peptides or oligopeptides, which specifically offer a marked resistance to simulated gastric juice, albeit present at low concentration. These beneficial effects proved to be dependent by the cultivar used to produce the flour.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 36, Issue 2, December 2013, Pages 161-169
Journal: Food Microbiology - Volume 36, Issue 2, December 2013, Pages 161-169
نویسندگان
Giuseppe Blaiotta, Barbara La Gatta, Marika Di Capua, Aldo Di Luccia, Raffaele Coppola, Maria Aponte,