Effect of oat β-glucan on in vitro digestion characteristics of set-type yogurt

• Autorzy: Qu Xiaoqing , Li Bo , Yang Wei , Nazarenko Yuliya

Identyfikatory

DOI

10.32933/ActaInnovations.43.1

• Języki publikacji: EN

Abstrakty

EN

The main objective of the study was to evaluate the effect of added 0.3% (w/w) oat β-glucan (OG) in set-type yogurt on its protein digestion using an in vitro gastrointestinal model. During gastric digestion phase, the amount of soluble proteins and peptides increased to 25% and 40% for control yogurt (yogurt without OG) and 0.3% OG yogurt, respectively. Buccal digestion has little effect on the structure of yogurts, while large spherical vesicles were formed for both control yogurt and 0.3% OG yogurt after gastric digestion. The presence of 0.3% OG promoted the hydrolysis of yogurt in the gastric digestion phase and caused higher antioxidant activity. Compared with that of control yogurt, the inhibition of cholesterol solubility of 0.3% OG yogurt showed no differences after buccal digestion but significantly higher after gastrointestinal digestion (21.3% for gastric and 22.7% for intestinal digestion). Overall, this study enhances the understanding of digestion characteristics of 0.3% OG-fortified set-type yogurt and provides a theoretical basis for the development of this kind of dairy products.

Słowa kluczowe

EN

oat beta-glucan; yogurt; in vitro digestion; antioxidative activity; cholesterol solubility

PL

beta-glukan z owsa; jogurt; trawienie in vitro; aktywność antyoksydacyjna; rozpuszczalność cholesterolu

• Wydawca: Centrum Badań i Innowacji Pro-Akademia ; Ukrainian Academy of Sciences - Research and Development Centre for Industrial Problems of Development
• Czasopismo: Acta Innovations
• Rocznik: 2022
• Tom: no. 43
• Strony: 5--14
• Opis fizyczny: Bibliogr. 42 poz.

Twórcy

autor

Qu Xiaoqing

• Department of Milk and Meat Technology, Sumy National Agrarian University, 160 Herasima Kondratieva St., 40021, Sumy, Ukraine
• Department of Food Science, Henan Institute of Science and Technology, Hualan Rd., 453003, Xinxiang, China

• https://orcid.org/0000-0003-3340-7336

autor

Li Bo

• Department of Food Science, Henan Institute of Science and Technology, Hualan Rd., 453003, Xinxiang, China

• https://orcid.org/0000-0003-4543-0090

autor

Yang Wei

• Department of Food Science, Henan Institute of Science and Technology, Hualan Rd., 453003, Xinxiang, China

• https://orcid.org/0000-0002-5230-0721

autor

Nazarenko Yuliya

• Department of Milk and Meat Technology, Sumy National Agrarian University, 160 Herasyma Kondratjeva str., 40021, Sumy, Ukraine

• https://orcid.org/0000-0003-4870-4667

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).