Gel properties of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk and its gastrointestinal digestion in vitro
文献类型： 外文期刊
作者： Ge, Zhiwen 1 ; Wang, Dan 1 ; Dong, Mingsheng 2 ; Zhao, Wenting 1 ; Wang, Pan 1 ; Qin, Peiyou 1 ; Zhao, Xiaoyan 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing Key Lab Fruits & Vegetables Preservat & Pr, Key Lab Vegetable Postharvest Proc,Minist Agr & Ru, Beijing, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
关键词： Fermented milk gel; Curcumin; Gel properties; Gastrointestinal digestion; Bioaccessibility
期刊名称：INTERNATIONAL DAIRY JOURNAL （ 影响因子：3.1； 五年影响因子：3.2 ）
ISSN： 0958-6946
年卷期： 2024 年 159 卷
页码：
收录情况： SCI
摘要： The functional properties of foods are closely related with its matrix. This study examined the impact of curcumin-fortified Lactobacillus helveticus MB2-1 fermented milk gel on the intestinal lipid digestion and bioaccessibility of curcumin through dynamic digestion method. The gel properties, microstructure, oil droplets stability, free fatty acid (FFA) release and curcumin bioaccessibility during digestion of the curcumin-fortified milk gels fermented by L. helveticus MB2-1 or tradition commercial starters (Streptococcus thermophilus and Lactobacillus bulgaricus) were investigated and compared. The curcumin-fortified L. helveticus MB2-1 fermented milk gel was found to present higher apparent viscosity, more thicker properties, and firmer texture, which affect the gastrointestinal digesta status together with the release of oil droplets and solubilized curcumin, promote lipid digestion as well as enhance the bioaccessibility of curcumin during digestion. These results may provide valuable references for the design of therapeutic dairy products beneficial to health in terms of food matrix.
- 相关文献
作者其他论文 更多>>
-
Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds
作者：Li, Zudi;Zhao, Xiaoyan;Li, Zudi;Zhao, Wenting;Wang, Pan;Zhao, Shuang;Wang, Dan;Zhao, Xiaoyan
关键词：Fresh-cut chili pepper; Bacterial community; Fungal community; Microbial spoilage; VOCs; E-nose
-
Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch
作者：Qiao, Jiawei;Zhang, Zhuo;Xing, Bao;Liang, Yongqiang;Jia, Min;Yun, Junyan;Niu, Jiahui;Ren, Guixing;Zhang, Lizhen;Li, Hai;Qin, Peiyou;Qin, Peiyou
关键词：Proso millet starch; Chain-length distributions; Process characteristics; In vitro digestibility; Amylose; Amylopectin
-
The importance of starch chain-length distribution for in vitro digestion of ungelatinized and retrograded foxtail millet starch
作者：Xing, Bao;Liang, Yongqiang;Wang, Nuo;Zhang, Zhuo;Qiao, Jiawei;Ren, Guixing;Zhang, Lizhen;Xing, Bao;Liang, Yongqiang;Wang, Nuo;Qin, Peiyou;Zou, Liang;Ren, Guixing;Qin, Peiyou;Liu, Jingke
关键词：Foxtail millet; Amylose chain -length distributions; Amylopectin chain -length distributions; Starch digestion; Retrogradation; Correlation analysis
-
Microbiota response of pectin determined by its structural characteristics during in vitro fecal fermentation: A comparative study of various pectin sources
作者：Zhao, Yuanyuan;Wang, Dan;Wang, Pan;Zhao, Wenting;Zhao, Shuang;Chang, Hong;Wang, Yubin;Zhao, Xiaoyan;Zhao, Yuanyuan;Wang, Dan;Wang, Pan;Zhao, Wenting;Zhao, Shuang;Chang, Hong;Wang, Yubin;Zhao, Xiaoyan;Liu, Ye;Zhao, Xiaoyan;Liu, Ye
关键词：Pectin; Structural characterization; Conformation; Gut fermentation; Microbial composition; Structure-function relationship
-
Plant-based proteins: advances in their sources, digestive profiles in vitro and potential health benefits
作者：Li, Mengzhuo;Qin, Peiyou;Zou, Liang;Qin, Peiyou;Zhang, Lizhen;Ren, Guixing;Liu, Yang;Zhao, Xiaoyan;Qin, Peiyou
关键词：Plant-based proteins; protein sources; in vitro digestion; processing; health benefits
-
Effect of high moisture extrusion on the structure and physicochemical properties of Tartary buckwheat protein and its in vitro digestion
作者：Zhang, Zhuo;Bai, Yu;Qiao, Jiawei;Liang, Yongqiang;Zhou, Jiankang;Guo, Shengyuan;Zhao, Chaofan;Xing, Bao;Zhang, Lizhen;Ren, Guixing;Qin, Peiyou;Guo, Shengyuan;Qin, Peiyou;Ren, Guixing
关键词：Tartary buckwheat protein; High moisture extrusion; Structural characteristics; Physicochemical properties; In vitro digestibility
-
Transcriptome analysis integrated with changes in cell wall polysaccharides of different fresh-cut chili pepper cultivars during storage reveals the softening mechanism
作者：Li, Zudi;Zhao, Xiaoyan;Zhao, Wenting;Wang, Pan;Zhao, Shuang;Wang, Dan;Zhao, Xiaoyan;Zhao, Wenting
关键词：Fresh-cut peppers; Cultivars; Softening; Pectin; Transcriptome
