期刊
FOOD CHEMISTRY
卷 348, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129094
关键词
Chlorogenic acid; Inhibitory effect; Pathogenic bacteria; Probiotic bacteria
资金
- Faculty of Science, Burapha University
- Graduate School of Horticulture, Chiba University
The study found that bioactive compounds in coffee pulp extract may degrade during in vitro digestion, affecting their antioxidant and antimicrobial properties. However, CPE had no effect on the tested probiotics even after digestion.
Effect of in vitro digestion on bioactive compounds, biological activities of coffee pulp extract (CPE) against pathogens and a probiotic (Lactobacillus acidophilus TISTR 1338) was investigated. Total phenolic compound (TPC), chlorogenic acid (CGA), caffeine (CF), total monomeric anthocyanin (TMA), antioxidant and antimicrobial activities of the CPE were determined before and after digestion. After the digestion, the TPC, CGA and CF decreased 7.9, 31.7 and 50.0%, dry weight (dw), respectively. The antioxidant activity decreased 22.6% (DPPH) and 12.4% (FRAP). The CPE inhibited Escherichia coli TISTR 780 and Staphylococcus aureus TISTR 1466 at 150 and 200 mg/mL, respectively. Both CPE and the digested CPE had no effect on the tested probiotics. These results suggest that bioactive compounds of CPE may degrade during in vitro digestion, consequently the antioxidant and antimicrobial properties. Therefore, CPE could be a potential natural antimicrobial for food industry with no effect on the probiotics.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据