Effect of in vitro gastrointestinal digestion on the antioxidant potential of yogurt added with probiotic culture containing Bacillus subtilis

Wellington Leal dos Santos; Edson Flávio Teixeira da Silva; Maria Emília Brito da Silva; Euzanyr Gomes da Silva; Aline Gleyce Julião Bomfim; Keila Aparecida Moreira

doi:10.17648/diversitas-journal-v5i3-1070

Effect of in vitro gastrointestinal digestion on the antioxidant potential of yogurt added with probiotic culture containing Bacillus subtilis

Authors

Wellington Leal dos Santos Departamento de Morfologia e Fisiologia Animal, Universidade Federal Rural de Pernambuco
Edson Flávio Teixeira da Silva
Maria Emília Brito da Silva
Euzanyr Gomes da Silva
Aline Gleyce Julião Bomfim
Keila Aparecida Moreira Universidade Federal Rural de Pernambuco

DOI:

https://doi.org/10.17648/diversitas-journal-v5i3-1070

Abstract

The addition of probiotic culture confers potential bio functional to food because of the ability to promote health, and the biochemical and physiological effects in the body. The objective was to produce with lactose and lactose-free yogurt with Bacillus subtilis addition and to evaluate the antioxidant potential of water-soluble peptides during the storage period. For yogurt production, a simple factorial arrangement was used to evaluate two types of milk, adding probiotic culture containing B. subtilis UFPEDA 86. The fractions were evaluated (pre-digestion and post-digestion) concerning the antioxidant elimination potential of the radical’s acid 2,2'-azino-bis (3- ethylbenzothiazoline -6-sulfonic acid) (ABTS), 2,2'-diphenyl 1-picrylhydrazyl (DPPH), chelation of copper and iron. In the evaluation of the results, the fractions obtained from the different combinations of milk, probiotic culture and different days presented antioxidant potential and chelating capacity, activities showed a significant increase after the digestion process. In addition, the results demonstrated that the B. subtilis could support the production of bio-yogurt with antioxidant potential.

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Published

2020-07-05

How to Cite

Santos, W. L. dos, Silva, E. F. T. da, Silva, M. E. B. da, Silva, E. G. da, Bomfim, A. G. J., & Moreira, K. A. (2020). Effect of in vitro gastrointestinal digestion on the antioxidant potential of yogurt added with probiotic culture containing Bacillus subtilis. Diversitas Journal, 5(3), 1750–1763. https://doi.org/10.17648/diversitas-journal-v5i3-1070

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Issue

Vol. 5 No. 3 (2020): Redes sociais asseguram o desenvolvimento

Section

Ciências Biológicas

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