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Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols

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Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols

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dc.contributor.author García Hernández, Jorge es_ES
dc.contributor.author Hernández Pérez, Manuel es_ES
dc.contributor.author Peinado Pardo, Irene es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.date.accessioned 2019-01-25T21:04:27Z
dc.date.available 2019-01-25T21:04:27Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1756-4646 es_ES
dc.identifier.uri http://hdl.handle.net/10251/116157
dc.description.abstract [EN] Changes undergone by tomato-antioxidants during gastrointestinal digestion of raw and fried tomato, with or without presence of the probiotic Lactobacillus reuteri ATCC 55730, were studied. Frying process enhanced the extractability of antioxidant compounds, being their content higher in fried than in raw tomato. In vitro digestion led to a significant loss of antioxidant activity (65 and 75% losses for raw and fried tomato, respectively), and total lycopene (60 and 50% losses for raw and fried tomato, respectively); and promoted trans-cis lycopene isomerization initiated during frying. Bioaccessibility of the antioxidant compounds was within 10% and 30%, being higher for phenolic compounds in raw tomato but lower for total lycopene. Finally, although the presence of Lactobacillus reuteri ATCC 55730 reduced the bioaccessibility of antioxidant compounds, the results suggests that the tomato's antioxidant compounds could have a protective effect against the loss of viability of the probiotic. es_ES
dc.description.sponsorship Authors thanks the Universitat Politecnica de Valencia for the financial support given the research project "Simulacion gastrointestinal para el estudio de las interacciones "ingrediente funcional-matriz alimentaria" y su influencia sobre la biodisponibilidad y funcionalidad" (ref. number: 2814).
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation UPV-VIN/2814 es_ES
dc.relation.ispartof Journal of Functional Foods es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Tomato-lycopene es_ES
dc.subject L. reuteri es_ES
dc.subject Bioaccessibility es_ES
dc.subject Viability es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.title Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols es_ES
dc.type Artículo es_ES
dc.identifier.doi https://doi.org/10.1016/j.jff.2017.12.052 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.description.bibliographicCitation García Hernández, J.; Hernández Pérez, M.; Peinado Pardo, I.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2018). Tomato-antioxidants enhance viability of L. reuteri under gastrointestinal conditions while the probiotic negatively affects bioaccessibility of lycopene and phenols. Journal of Functional Foods. 43:1-7. doi:https://doi.org/10.1016/j.jff.2017.12.052 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.jff.2017.12.052 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 43 es_ES
dc.relation.pasarela 351962 es_ES
dc.contributor.funder Universitat Politècnica de València (UPV) es_ES


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