Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults

被引：39

作者：

Barros, Cassia P. ^{[1
]}

Grom, Lais C. ^{[2
]}

Guimara, Jonas T. ^{[1
]}

Balthazar, Celso F. ^{[1
,3
]}

Rocha, Ramon S. ^{[1
,2
]}

Silva, Ramon ^{[1
,2
]}

Almada, Caroline N. ^{[3
]}

Pimentel, Tatiana C. ^{[4
]}

Venancio, Elisa L. ^{[5
]}

Junior, Itallo Collopy ^{[5
]}

Maciel, Paula M. C. ^{[5
]}

Freitas, Monica Q. ^{[1
]}

Esmerino, Erick A. ^{[1
]}

Silva, Marcia C. ^{[2
]}

Duarte, Maria Carmela K. H. ^{[1
]}

Sant'Ana, Anderson S. ^{[3
]}

Cruz, Adriano G. ^{[1
,2
]}

机构：

[1] Fed Fluminense Univ UFF, Fac Vet, Niteroi, RJ, Brazil

[2] Fed Inst Sci & Technol Rio De Janeiro IFRJ, Dept Food, Rio De Janeiro, RJ, Brazil

[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci & Nutr, Campinas, SP, Brazil

[4] Fed Inst Parana IFPR, Paranavai, PR, Brazil

[5] Fed Inst Sci & Technol Rio De Janeiro IFRJ, Dept Pharm, Rio De Janeiro, RJ, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2021年 / 140卷

基金：

巴西圣保罗研究基金会;

关键词：

Lacticaseibacillus casei; Emerging technologies; Hyperglycemia; Dairy beverages; Inactivated probiotic; Paraprobiotics;

D O I：

10.1016/j.foodres.2020.109905

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of paraprobiotic Lacticaseibacillus casei 01 inactivated by ohmic heating (8 V/cm, 95 degrees C/7 min, 60 Hz) whey-grape juice drink at the postprandial glycemia was evaluated. In vitro hypoglycemic activity was assessed by the alpha-glucosidase and alpha-amylase inhibition, while in vivo activity was determined using 15 healthy subjects, which consumed bread + probiotic whey drink, bread + paraprobiotic whey drink, and bread alone as a control. The probiotic and paraprobiotic grape-flavored whey drinks showed similar alpha-glucosidase and alpha-amylase inhibition (51.2 vs 51.8% and 43.2 vs 44.2%, respectively). The consumption of both paraprobiotic and probiotic whey drinks increased the incremental glucose rate when compared to the control due to the presence of sugar in its composition, without changes in the other parameters evaluated (maximum glucose value, glucose incremental percentage, and peak blood glucose time), showing a reduced glycemic response. In addition, the consumption of the paraprobiotic drink maintained the maximum glucose increase similar to the control, while an increase in this parameter was observed after the consumption of the probiotic drink. Therefore, the paraprobiotic grape-flavored whey drink may be an effective alternative to replace the probiotic product in reducing the postprandial glycemia in healthy individuals.

引用

页数：7

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