Bioaccessible Antioxidants in Milk Fermented by Bifidobacterium longum subsp longum Strains

被引:23
|
作者
Gagnon, Merilie [1 ]
Savard, Patricia [1 ]
Riviere, Audrey [1 ]
LaPointe, Gisele [1 ]
Roy, Denis [1 ]
机构
[1] Univ Laval, INAF, Quebec City, PQ G1V 0A6, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
IN-VITRO EVALUATION; SMALL-INTESTINE; LACTOBACILLUS-ACIDOPHILUS; OXIDATIVE STRESS; DYNAMIC-MODEL; RISK-FACTORS; SURVIVAL; PROBIOTICS; CAPACITY; VIABILITY;
D O I
10.1155/2015/169381
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Bifidobacterium longum subsp. longum is among the dominant species of the human gastrointestinal microbiota and could thus have potential as probiotics. New targets such as antioxidant properties have interest for beneficial effects on health. The objective of this study was to evaluate the bioaccessibility of antioxidants in milk fermented by selected B. longum subsp. longum strains during in vitro dynamic digestion. The antioxidant capacity of cell extracts from 38 strains, of which 32 belong to B. longum subsp. longum, was evaluated with the ORAC (oxygen radical absorbance capacity) method. On the basis of screening and gene sequence typing by multilocus locus sequence analysis (MLSA), five strains were chosen for fermenting reconstituted skim milk. Antioxidant capacity varied among the strains tested (P = 0.0009). Two strains of B. longum subsp. longum (CUETM 172 and 171) showed significantly higher ORAC values than the other bifidobacteria strains. However, there does not appear to be a relationship between gene sequence types and antioxidant capacity. The milk fermented by each of the five strains selected (CUETM268, 172, 245, 247, or PRO 16-10) did not have higher initial ORAC values compared to the nonfermented milk samples. However, higher bioaccessibility of antioxidants in fermented milk (175-358%) was observed during digestion.
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页数:12
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