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Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production.
Aguirre-Calvo, Tatiana Rocio; Molino, Silvia; Perullini, Mercedes; Rufián-Henares, José Ángel; Santagapita, Patricio R.
Afiliação
  • Aguirre-Calvo TR; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Química Orgánica e Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, CIHIDECAR & ITAPROQ, Buenos Aires, Argentina.
  • Molino S; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs, Granada, Granada, Spain.
  • Perullini M; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Inorgánica, Analítica y Química Física, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, Instituto de Química Física de los Materiales, Medio Ambiente y Energía (INQUIMAE), Buenos Aires, Argen
  • Rufián-Henares JÁ; Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs, Granada, Granada, Spain. Electronic address: jarufian@ugr.es.
  • Santagapita PR; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Química Orgánica e Industrias, Buenos Aires, Argentina; CONICET-Universidad de Buenos Aires, CIHIDECAR & ITAPROQ, Buenos Aires, Argentina. Electronic address: patricio.santagapita@qo.fcen.uba.ar.
Food Chem ; 333: 127483, 2020 Dec 15.
Article em En | MEDLINE | ID: mdl-32679415
The aim of the present paper was to unravel the effect of a standardized in vitro European protocol of digestion-fermentation over Ca(II)-alginate beads synthesized with sugars and biopolymers. Special emphasis on the antioxidant capacity using methods that simulate physiological conditions, short-chain fatty acids (SCFAs) production, and a detailed study of the microstructure of the gel network by SAXS at several scales (1-100 nm) were considered. Beads released high antioxidant capacity during digestion assessed by several methods, comparable to some common foods; antioxidant capacity was improved with sucrose and arabic gum inclusion in the formulation. After fermentation by gut microbiota, a ten-fold increase in the antioxidant values and an important SCFAs production were obtained, revealing the enhanced ability to produce these functional biomolecules. The microstructural analysis of Ca(II)-alginate showed an advantageous behavior: they slightly changed in oral and gastric fluids and partially dissolved their structure in intestinal fluid, where absorption occurs.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sacarose / Alginatos / Ácidos Graxos Voláteis / Fermentação / Goma Arábica / Microesferas / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido
Texto completo
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Imprimir
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sacarose / Alginatos / Ácidos Graxos Voláteis / Fermentação / Goma Arábica / Microesferas / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Argentina País de publicação: Reino Unido