The effect of in vitro gastrointestinal simulation on bioactivities of kefir
Summary Kefir is a fermented milk beverage and known to have positive effects on gut microbial diversity and human health. In this study, digested and undigested kefir samples were compared for changes in their antihypertensive, antidiabetic, antioxidant and antimicrobial activities. Results showed...
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| Veröffentlicht in: | International journal of food science & technology 2020-01, Vol.55 (1), p.283-292 |
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| description | Summary
Kefir is a fermented milk beverage and known to have positive effects on gut microbial diversity and human health. In this study, digested and undigested kefir samples were compared for changes in their antihypertensive, antidiabetic, antioxidant and antimicrobial activities. Results showed that the amount of total phenolic substances, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, and the angiotensin‐converting enzyme inhibitor (ACE‐I) activity increased from 43.76 ± 0.005 mg gallic acid equivalents (GAE)/L, 4.20 ± 0.55%, and 9.91 ± 3.90% in undigested kefir to 668.16 ± 3.332 mg GAE/L, 63.06 ± 0.64%, and 98.88 ± 0.42% in digested kefir, respectively. While the dipeptidyl peptidase IV‐inhibitory (DPPIV‐I) activity of undigested kefir increased by 19.11 ± 7.35% after digestion, the optical density of the ferric‐reducing antioxidant power (FRAP) decreased from 1.188 ± 0.05 to 0.278 ± 0.009, and the protein amount decreased from 101.4 mg L−1 to 12.42 mg L−1 in digested kefir. No antimicrobial effect was observed in undigested kefir, whereas, digested kefir samples were active, but only against Escherichia coli. These results show that the gastrointestinal digestion processes of kefir generally increase the number of bioactive molecules, and the digestion process must be taken into account to determine the biological capability of foods.
After the in vitro static gastrointestinal digestion processes of kefir, the amounts of total phenolic compound, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, angiotensin‐converting enzyme inhibitor (ACE‐I) activity, dipeptidyl peptidase IVinhibitory (DPPIV‐I) activity, and antimicrobial activity dramatically increased; however, FRAP activity decreased after the gastric digestion. The increasing of the activities, except DPPIV, is continued after intestinal digestion. The digestion process gave the actual biological capability of kefir. |
| doi_str_mv | 10.1111/ijfs.14274 |
| format | Article |
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Kefir is a fermented milk beverage and known to have positive effects on gut microbial diversity and human health. In this study, digested and undigested kefir samples were compared for changes in their antihypertensive, antidiabetic, antioxidant and antimicrobial activities. Results showed that the amount of total phenolic substances, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, and the angiotensin‐converting enzyme inhibitor (ACE‐I) activity increased from 43.76 ± 0.005 mg gallic acid equivalents (GAE)/L, 4.20 ± 0.55%, and 9.91 ± 3.90% in undigested kefir to 668.16 ± 3.332 mg GAE/L, 63.06 ± 0.64%, and 98.88 ± 0.42% in digested kefir, respectively. While the dipeptidyl peptidase IV‐inhibitory (DPPIV‐I) activity of undigested kefir increased by 19.11 ± 7.35% after digestion, the optical density of the ferric‐reducing antioxidant power (FRAP) decreased from 1.188 ± 0.05 to 0.278 ± 0.009, and the protein amount decreased from 101.4 mg L−1 to 12.42 mg L−1 in digested kefir. No antimicrobial effect was observed in undigested kefir, whereas, digested kefir samples were active, but only against Escherichia coli. These results show that the gastrointestinal digestion processes of kefir generally increase the number of bioactive molecules, and the digestion process must be taken into account to determine the biological capability of foods.
After the in vitro static gastrointestinal digestion processes of kefir, the amounts of total phenolic compound, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, angiotensin‐converting enzyme inhibitor (ACE‐I) activity, dipeptidyl peptidase IVinhibitory (DPPIV‐I) activity, and antimicrobial activity dramatically increased; however, FRAP activity decreased after the gastric digestion. The increasing of the activities, except DPPIV, is continued after intestinal digestion. The digestion process gave the actual biological capability of kefir.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14274</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Angiotensin-converting enzyme inhibitors ; Antidiabetic activity ; antihypertensive activity ; Antihypertensives ; Antiinfectives and antibacterials ; antimicrobial activity ; antioxidant activity ; Antioxidants ; Biological activity ; Diabetes mellitus ; digested kefir ; Digestion ; Digestive system ; Dipeptidyl-peptidase IV ; E coli ; Enzyme inhibitors ; Fermented milk products ; Gallic acid ; Gastrointestinal tract ; Intestinal microflora ; Kefir ; Microorganisms ; Milk ; Optical density ; Peptidase ; Phenolic compounds ; Phenols ; Scavenging</subject><ispartof>International journal of food science & technology, 2020-01, Vol.55 (1), p.283-292</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3744-362335c0c7b83d15a53ccb517d546e7c546fc50fbf459f87477e916d89ea26dc3</citedby><cites>FETCH-LOGICAL-c3744-362335c0c7b83d15a53ccb517d546e7c546fc50fbf459f87477e916d89ea26dc3</cites><orcidid>0000-0003-3584-1005 ; 0000-0002-1014-9912 ; 0000-0003-2711-596X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14274$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14274$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Üstün‐Aytekin, Özlem</creatorcontrib><creatorcontrib>Şeker, Anıl</creatorcontrib><creatorcontrib>Arısoy, Sevda</creatorcontrib><title>The effect of in vitro gastrointestinal simulation on bioactivities of kefir</title><title>International journal of food science & technology</title><description>Summary
Kefir is a fermented milk beverage and known to have positive effects on gut microbial diversity and human health. In this study, digested and undigested kefir samples were compared for changes in their antihypertensive, antidiabetic, antioxidant and antimicrobial activities. Results showed that the amount of total phenolic substances, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, and the angiotensin‐converting enzyme inhibitor (ACE‐I) activity increased from 43.76 ± 0.005 mg gallic acid equivalents (GAE)/L, 4.20 ± 0.55%, and 9.91 ± 3.90% in undigested kefir to 668.16 ± 3.332 mg GAE/L, 63.06 ± 0.64%, and 98.88 ± 0.42% in digested kefir, respectively. While the dipeptidyl peptidase IV‐inhibitory (DPPIV‐I) activity of undigested kefir increased by 19.11 ± 7.35% after digestion, the optical density of the ferric‐reducing antioxidant power (FRAP) decreased from 1.188 ± 0.05 to 0.278 ± 0.009, and the protein amount decreased from 101.4 mg L−1 to 12.42 mg L−1 in digested kefir. No antimicrobial effect was observed in undigested kefir, whereas, digested kefir samples were active, but only against Escherichia coli. These results show that the gastrointestinal digestion processes of kefir generally increase the number of bioactive molecules, and the digestion process must be taken into account to determine the biological capability of foods.
After the in vitro static gastrointestinal digestion processes of kefir, the amounts of total phenolic compound, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, angiotensin‐converting enzyme inhibitor (ACE‐I) activity, dipeptidyl peptidase IVinhibitory (DPPIV‐I) activity, and antimicrobial activity dramatically increased; however, FRAP activity decreased after the gastric digestion. The increasing of the activities, except DPPIV, is continued after intestinal digestion. The digestion process gave the actual biological capability of kefir.</description><subject>Angiotensin-converting enzyme inhibitors</subject><subject>Antidiabetic activity</subject><subject>antihypertensive activity</subject><subject>Antihypertensives</subject><subject>Antiinfectives and antibacterials</subject><subject>antimicrobial activity</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Biological activity</subject><subject>Diabetes mellitus</subject><subject>digested kefir</subject><subject>Digestion</subject><subject>Digestive system</subject><subject>Dipeptidyl-peptidase IV</subject><subject>E coli</subject><subject>Enzyme inhibitors</subject><subject>Fermented milk products</subject><subject>Gallic acid</subject><subject>Gastrointestinal tract</subject><subject>Intestinal microflora</subject><subject>Kefir</subject><subject>Microorganisms</subject><subject>Milk</subject><subject>Optical density</subject><subject>Peptidase</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Scavenging</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LAzEQxYMoWKsXP0HAm7A1_9M9SrG1suDBeg7ZbKKp201NdpV-e1PXs8Mwc_m9N8MD4BqjGc5157cuzTAjkp2ACaaCF0QQfAomqOSo4IzQc3CR0hYhRKhkE1Bt3i20zlnTw-Cg7-CX72OAbzrl5bvept53uoXJ74ZW9z50MHftgza9z6y36Sj8sM7HS3DmdJvs1d-egtflw2bxWFTPq_XivipMvskKKgil3CAj6zltMNecGlNzLBvOhJUmT2c4crVjvHRzyaS0JRbNvLSaiMbQKbgZffcxfA75Q7UNQ8xfJpWdkcSYCZ6p25EyMaQUrVP76Hc6HhRG6piWOqalftPKMB7hb9_awz-kWj8tX0bND2bMbKg</recordid><startdate>202001</startdate><enddate>202001</enddate><creator>Üstün‐Aytekin, Özlem</creator><creator>Şeker, Anıl</creator><creator>Arısoy, Sevda</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-3584-1005</orcidid><orcidid>https://orcid.org/0000-0002-1014-9912</orcidid><orcidid>https://orcid.org/0000-0003-2711-596X</orcidid></search><sort><creationdate>202001</creationdate><title>The effect of in vitro gastrointestinal simulation on bioactivities of kefir</title><author>Üstün‐Aytekin, Özlem ; Şeker, Anıl ; Arısoy, Sevda</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3744-362335c0c7b83d15a53ccb517d546e7c546fc50fbf459f87477e916d89ea26dc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Angiotensin-converting enzyme inhibitors</topic><topic>Antidiabetic activity</topic><topic>antihypertensive activity</topic><topic>Antihypertensives</topic><topic>Antiinfectives and antibacterials</topic><topic>antimicrobial activity</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Biological activity</topic><topic>Diabetes mellitus</topic><topic>digested kefir</topic><topic>Digestion</topic><topic>Digestive system</topic><topic>Dipeptidyl-peptidase IV</topic><topic>E coli</topic><topic>Enzyme inhibitors</topic><topic>Fermented milk products</topic><topic>Gallic acid</topic><topic>Gastrointestinal tract</topic><topic>Intestinal microflora</topic><topic>Kefir</topic><topic>Microorganisms</topic><topic>Milk</topic><topic>Optical density</topic><topic>Peptidase</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Scavenging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Üstün‐Aytekin, Özlem</creatorcontrib><creatorcontrib>Şeker, Anıl</creatorcontrib><creatorcontrib>Arısoy, Sevda</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Üstün‐Aytekin, Özlem</au><au>Şeker, Anıl</au><au>Arısoy, Sevda</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of in vitro gastrointestinal simulation on bioactivities of kefir</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-01</date><risdate>2020</risdate><volume>55</volume><issue>1</issue><spage>283</spage><epage>292</epage><pages>283-292</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Kefir is a fermented milk beverage and known to have positive effects on gut microbial diversity and human health. In this study, digested and undigested kefir samples were compared for changes in their antihypertensive, antidiabetic, antioxidant and antimicrobial activities. Results showed that the amount of total phenolic substances, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, and the angiotensin‐converting enzyme inhibitor (ACE‐I) activity increased from 43.76 ± 0.005 mg gallic acid equivalents (GAE)/L, 4.20 ± 0.55%, and 9.91 ± 3.90% in undigested kefir to 668.16 ± 3.332 mg GAE/L, 63.06 ± 0.64%, and 98.88 ± 0.42% in digested kefir, respectively. While the dipeptidyl peptidase IV‐inhibitory (DPPIV‐I) activity of undigested kefir increased by 19.11 ± 7.35% after digestion, the optical density of the ferric‐reducing antioxidant power (FRAP) decreased from 1.188 ± 0.05 to 0.278 ± 0.009, and the protein amount decreased from 101.4 mg L−1 to 12.42 mg L−1 in digested kefir. No antimicrobial effect was observed in undigested kefir, whereas, digested kefir samples were active, but only against Escherichia coli. These results show that the gastrointestinal digestion processes of kefir generally increase the number of bioactive molecules, and the digestion process must be taken into account to determine the biological capability of foods.
After the in vitro static gastrointestinal digestion processes of kefir, the amounts of total phenolic compound, 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging (DPPH) activity, angiotensin‐converting enzyme inhibitor (ACE‐I) activity, dipeptidyl peptidase IVinhibitory (DPPIV‐I) activity, and antimicrobial activity dramatically increased; however, FRAP activity decreased after the gastric digestion. The increasing of the activities, except DPPIV, is continued after intestinal digestion. The digestion process gave the actual biological capability of kefir.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14274</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-3584-1005</orcidid><orcidid>https://orcid.org/0000-0002-1014-9912</orcidid><orcidid>https://orcid.org/0000-0003-2711-596X</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Angiotensin-converting enzyme inhibitors Antidiabetic activity antihypertensive activity Antihypertensives Antiinfectives and antibacterials antimicrobial activity antioxidant activity Antioxidants Biological activity Diabetes mellitus digested kefir Digestion Digestive system Dipeptidyl-peptidase IV E coli Enzyme inhibitors Fermented milk products Gallic acid Gastrointestinal tract Intestinal microflora Kefir Microorganisms Milk Optical density Peptidase Phenolic compounds Phenols Scavenging |
| title | The effect of in vitro gastrointestinal simulation on bioactivities of kefir |
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