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


Por: Aguirre-Calvo, T, Molino, S, Perullini, M, Rufian-Henares, J and Santagapita, P

Publicada: 15 dic 2020
Resumen:
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.

Filiaciones:
Aguirre-Calvo, T:
 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim Organ & Ind, Buenos Aires, DF, Argentina

 CONICET Univ Buenos Aires, CIHIDECAR & ITAPROQ, Buenos Aires, DF, Argentina

:
 Univ Granada, Inst Nutr & Tecnol Alimentos, Dept Nutr & Bromatol, Ctr Invest Biomed, Granada, Spain

 Inst Invest Biosanitaria ibs, Granada, Spain

Perullini, M:
 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim Inorgan Analit & Quim Fis, Buenos Aires, DF, Argentina

 CONICET Univ Buenos Aires, Inst Quim Fis Mat Medio Ambiente & Energia INQUIM, Buenos Aires, DF, Argentina

Rufian-Henares, J:
 Univ Granada, Inst Nutr & Tecnol Alimentos, Dept Nutr & Bromatol, Ctr Invest Biomed, Granada, Spain

 Inst Invest Biosanitaria ibs, Granada, Spain

Santagapita, P:
 Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim Organ & Ind, Buenos Aires, DF, Argentina

 CONICET Univ Buenos Aires, CIHIDECAR & ITAPROQ, Buenos Aires, DF, Argentina
ISSN: 03088146





FOOD CHEMISTRY
Editorial
Elsevier BV, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, Reino Unido
Tipo de documento: Article
Volumen: 333 Número:
Páginas:
WOS Id: 000567774300015
ID de PubMed: 32679415

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