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Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum

2019Journal article Open access
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dc.contributor.authorQuintana, Gabriel
dc.contributor.authorSpínola, Vítor
dc.contributor.authorMartins, Gonçalo N.
dc.contributor.authorGerbino, Esteban
dc.contributor.authorGómez-Zavaglia, Andrea
dc.contributor.authorCastilho, Paula C.
dc.date.accessioned2021-03-24T13:50:29Z
dc.date.available2021-03-24T13:50:29Z
dc.date.issued2019
dc.description.abstractOkara is a highly perishable by-product remaining after filtration of the smashed soybeans seeds in the production of soymilk. Due to its nutritional value, different approaches have been developed to use it as functional ingredient. Fermentation of okara appears as an interesting strategy to preclude spoilage, providing a more stable matrix to be incorporated in the formulation of functional foods. Okara has antioxidant compounds but the effect of fermentation, and their bioaccessibility still need to be investigated. To achieve this aim, the phenolic compounds (as determined by TPC and TFC assays) and the antioxidant properties (as determined by ABTS ·+, DPPH · , O2·- assays) of okara and okara fermented with Lactobacillus plantarum CIDCA 83114 were assessed both before and after exposure to simulated gastro-intestinal conditions. Before digestion, okara showed higher values of TPC and TFC than the fermented counterpart. Although a decrease of TPC and TFC was observed after exposing okara to gastric conditions, no significant differences between okara and fermented okara were detected. No further decrease of TPC were observed in intestinal conditions. Okara showed higher antioxidant activity than fermented okara. There was a considerable decrease in the antioxidant activity for both samples when exposed to gastric and intestinal conditions. A good correlation between TFC and antioxidant activities was detected, suggesting that flavonoids play an important role as antioxidants. As a whole, this work provides a solid support for the stability of phytochemicals along the digestive process of both okara and fermented okara.pt_PT
dc.description.sponsorshipThis work was supported by the Argentinean Agency for the Scientific and Technological Promotion (ANPCyT) (Project PICT/2014/0912; PICT start up/2016/4808 and PICT/2017/ 1344) and by FCT with funds from the Portuguese Government (Project PEst-OE/QUI/UI0674/2013). Funding through the project M1420-01-0145-FEDER-000005 - Centro de Quı´mica da Madeira - CQM ? (Madeira 14–20) is also acknowledged. E.G., and A.G.-Z. are members of the research career CONICET. G.Q. is doctoral fellow from CONICET. G.N.M is a Ph.D. student and V.S. is postdoc at Madeira University, P.C.C. is senior member of CQM.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationQuintana, G., Spínola, V., Martins, G. N., Gerbino, E., Gómez-Zavaglia, A., & Castilho, P. C. (2020). Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum. Journal of food science and technology, 57(3), 1061-1070. https://doi.org/10.1007/s13197-019-04140-7pt_PT
dc.identifier.doi10.1007/s13197-019-04140-7pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.13/3195
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAssociation of Food Scientists and Technologists of India (AFSTI)pt_PT
dc.relationStrategic Project - UI 674 - 2014
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectOkarapt_PT
dc.subjectFermentationpt_PT
dc.subjectLactobacillus plantarumpt_PT
dc.subjectAntioxidantspt_PT
dc.subjectPolyphenolspt_PT
dc.subjectIn vitro digestionpt_PT
dc.subject.pt_PT
dc.subjectFaculdade de Ciências Exatas e da Engenhariapt_PT
dc.subjectCentro de Química da Madeira
dc.titleRelease of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarumpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 674 - 2014
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FQUI%2FUI0674%2F2014/PT
oaire.citation.endPage1070pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage1061pt_PT
oaire.citation.titleJournal of Food Science and Technologypt_PT
oaire.citation.volume57pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSpínola
person.familyNameMartins
person.familyNameCastilho
person.givenNameVítor
person.givenNameGonçalo
person.givenNamePaula C
person.identifier741627
person.identifierA-4412-2013
person.identifier.ciencia-idE317-F805-6C98
person.identifier.ciencia-id6D15-8C69-A2E0
person.identifier.orcid0000-0003-2456-8613
person.identifier.orcid0000-0002-1869-6208
person.identifier.orcid0000-0002-8303-4286
person.identifier.scopus-author-id54881258000
person.identifier.scopus-author-id57209466494
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication6bf71312-4006-4df6-9fbe-d9ed8ce12b06
relation.isAuthorOfPublication89a80160-f611-4310-a8c2-ab6b6a00d560
relation.isAuthorOfPublicationd84fd917-438e-43bf-ac6f-256562481c05
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relation.isProjectOfPublication75aaadc4-cd17-4fec-ba9d-1d0e564b3731
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