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- Aljewicz, Marek; Juśkiewicz, Jerzy; Polak-Juszczak, Lucyna
- Journal of functional foods 2018 v.49 pp. 214-223
- acidity; additives; ammonia; bacterial enzymes; beta-glucans; bioavailability; biochemical pathways; blood; blood chemistry; body weight changes; calcium; cecum; enzyme activity; fermentation; foods; gels; glucose; iron; manganese; manufacturing; milk; minerals; rats; triacylglycerols; volatile fatty acids; zinc
- ... A food product matrix and functional additives used to manufacture it are one of the key factors influencing the fermentation processes in the intestine and the bioavailability of minerals. The aim of this study was to analyse the effect of acidified and non-acidified milk gels with highly-purified (1-3)-, (1-3)(1-4)-, and (1-3)(1-6)-β-glucan on: gastrointestinal tract parameters, intestinal metab ...
- Molino, Silvia; Fernández-Miyakawa, Mariano; Giovando, Samuele; Rufián-Henares, José Ángel
- Journal of functional foods 2018 v.49 pp. 188-195
- Castanea; antioxidant activity; digestion; fermentation; gastrointestinal system; human health; human nutrition; mass spectrometry; metabolites; prebiotics; proanthocyanidins; short chain fatty acids; tannins; ultra-performance liquid chromatography; wood extractives
- ... Quebracho (QUE) and chestnut (CHE) are natural sources of tannins, but there are no connection between QUE, CHE and human health. The study investigated the antioxidant response and metabolization of tannin extracts trough in vitro digestion-fermentation. The FRAP assay pointed a higher reducing capacity of CHE than QUE (6.90 vs. 5.07 mmol Trolox/g), in contrast to a stronger scavenging activity o ...