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https://hdl.handle.net/1822/65610
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Amorim, Cláudia | por |
dc.contributor.author | Silvério, Sara Isabel Cruz | por |
dc.contributor.author | Cardoso, B. | por |
dc.contributor.author | Alves, J. I. | por |
dc.contributor.author | Pereira, M. A. | por |
dc.contributor.author | Rodrigues, L. R. | por |
dc.date.accessioned | 2020-06-12T10:50:55Z | - |
dc.date.available | 2020-06-12T10:50:55Z | - |
dc.date.issued | 2020-05 | - |
dc.identifier.citation | Amorim, Cláudia; Silvério, Sara C.; Cardoso, B.; Alves, J. I.; Pereira, M. Alcina; Rodrigues, Lígia R., In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient. LWT-Food Science and Technology, 126(109322), 2020 | por |
dc.identifier.issn | 0023-6438 | por |
dc.identifier.uri | https://hdl.handle.net/1822/65610 | - |
dc.description | Supplementary data to this article can be found online athttps://doi.org/10.1016/j.lwt.2020.109322. | por |
dc.description.abstract | Until now the prebiotic potential of pure trisaccharide raffinose on human health assessed through high-throughput sequencing remains poorly investigated. In this work, an in vitro model using human fecal inocula of two healthy volunteers (D1 and D2) was used to study the prebiotic potential of raffinose and compare it with the well-stablished and commercial prebiotic lactulose. The intestinal microbiota showed preference for raffinose as substrate showing the highest consumption value at 48h (96.0±0.9% D1 and 95.3±0.7% D2). The fermentation of raffinose decreased the medium pH, the ammonia concentration and the relative amount of Proteobacteria, while increasing the total production of lactate and short chain fatty acids (129.9±2.6mmol/L D1 and 179.6±0.6mmol/L D2), CO2 (10.8±0.8 mmol/Lmedium D1 and 5.2±0.3 mmol/Lmedium D2) and the relative amount of Bifidobacterium and Lactobacillus. This study suggests that raffinose holds potential functional properties for human health. | por |
dc.description.sponsorship | CA an BBC acknowledge her grants (UMINHO/BPD/4/2019 and SFRH/BD/132324/2017) from Portuguese Foundation for Science andTechnology (FCT). The study receivedfinancial support from FCT underthe scope of the strategic funding of UID/BIO/04469/2020 unit;COMPETE 2020 (POCI-01-0145-FEDER-006684), through nationalfunds and where applicable co-financed by the FEDER, within thePT2020 Partnership Agreement; the Projects FoSynBio (POCI-01-0145-FEDER-029549) and NewFood–Food Technologies Valorization(NORTE-324 01-0246-FEDER-000043). The authors also acknowledgeBioTecNorte operation (NORTE-01-0145-FEDER-000004) funded bythe European Regional Development Fund under the scope ofNorte2020 -Programa Operacional Regional do Norte. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | SFRH/BD/132324/2017 | por |
dc.relation | UID/BIO/04469/2020 | por |
dc.rights | openAccess | por |
dc.subject | Prebiotic | por |
dc.subject | Lactulose | por |
dc.subject | Raffinose | por |
dc.subject | Human fecal inocula | por |
dc.subject | in vitro fermentation | por |
dc.title | In vitro fermentation of raffinose to unravel its potential as prebiotic ingredient | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.journals.elsevier.com/lwt | por |
dc.comments | CEB53604 | por |
oaire.citationVolume | 126 | por |
dc.date.updated | 2020-04-04T12:25:06Z | - |
dc.identifier.eissn | 0023-6438 | por |
dc.identifier.doi | 10.1016/j.lwt.2020.109322 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | LWT - Food Science and Technology | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_53604_1.pdf | 1,58 MB | Adobe PDF | Ver/Abrir |