Effect of apple extracts and selective polyphenols on the adhesion of potential probiotic strains of Lactobacillus gasseri R and Lactobacillus casei FMP

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A73892" target="_blank" >RIV/60460709:41210/17:73892 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.jff.2017.06.005" target="_blank" >http://dx.doi.org/10.1016/j.jff.2017.06.005</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jff.2017.06.005" target="_blank" >10.1016/j.jff.2017.06.005</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of apple extracts and selective polyphenols on the adhesion of potential probiotic strains of Lactobacillus gasseri R and Lactobacillus casei FMP

Popis výsledku v původním jazyce

We aimed to investigate the influence of apple extracts (pulp and peel) and their phenolic constituents on the adhesion of two lactobacillus strains to Caco-2 and HT29-MTX intestinal epithelial cells, which were used as models of gastrointestinal tract mucosa. Phenolic profiles of the extracts were characterised using highresolution and accurate mass quantitative analysis, procyanidin B2 and chlorogenic acid were the main constituents. When tested individually, all the phenolics increased the adhesion of both lactobacilli. Our data indicated that apple peel and its phenolic constituents affected the microbiota-epithelium interaction.

Název v anglickém jazyce

Effect of apple extracts and selective polyphenols on the adhesion of potential probiotic strains of Lactobacillus gasseri R and Lactobacillus casei FMP

Popis výsledku anglicky

We aimed to investigate the influence of apple extracts (pulp and peel) and their phenolic constituents on the adhesion of two lactobacillus strains to Caco-2 and HT29-MTX intestinal epithelial cells, which were used as models of gastrointestinal tract mucosa. Phenolic profiles of the extracts were characterised using highresolution and accurate mass quantitative analysis, procyanidin B2 and chlorogenic acid were the main constituents. When tested individually, all the phenolics increased the adhesion of both lactobacilli. Our data indicated that apple peel and its phenolic constituents affected the microbiota-epithelium interaction.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Functional Foods

ISSN

1756-4646

e-ISSN

—

Svazek periodika

35

Číslo periodika v rámci svazku

N

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

391-397

Kód UT WoS článku

000406080900042

EID výsledku v databázi Scopus

2-s2.0-85020401269