Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

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

Full text
Author(s):
Show less -
Barros, Cassia P. [1] ; Grom, Lais C. [2] ; Guimara, Jonas T. [1] ; Balthazar, Celso F. [3, 1] ; Rocha, Ramon S. [2, 1] ; Silva, Ramon [2, 1] ; 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. [2, 1]
Total Authors: 17
Affiliation:
[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
Total Affiliations: 5
Document type: Journal article
Source: Food Research International; v. 140, FEB 2021.
Web of Science Citations: 0
Abstract

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. (AU)

FAPESP's process: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing
Grantee:Celso Fasura Balthazar
Support Opportunities: Scholarships in Brazil - Post-Doctoral