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标题：Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process
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作者：MAJDOUB, Nesrine ; KAAB, Leila Bettaieb Ben ; VIEIRA, Ana Isabel 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
页码：60-67
DOI：10.1590/fst.34918
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Zn treatment effects on the stability of polyphenols, MDA (malondialdehyde) content, antioxidant and lipoxygenase inhibition activities of two varieties of fennel bulbs were studied by using an in vitro gastrointestinal digestion model. Likewise, the effect of Zn on viability cells of E. coli was also performed. The results revealed that high amounts of total phenolic and flavonoid compounds were released during the digestion process, especially after the intestinal phase. Additionally, the antioxidant and lipoxygenase inhibitory activity were affected by the gastrointestinal digestion process and seems to be correlated with total phenol contents. On the other hand, the viability of E. coli was not affected by the activity of our tested bulbs during passage through the artificial digestion model, but the treated bulbs activity contribute relatively to the inhibition growth of bacteria. The survival of E. coli in fennel bulbs was challenged with simulated gastrointestinal fluids and the results showed that the E. coli strains, despite having experienced a viability reduction at the intestinal phase, were able to overcome the exposure to the gastrointestinal synthetic fluids. This E. coli ability reinforces the need for good hygienic measures to assure safe fresh produce, even for those that are rich in antibacterial compounds.
关键词：Foeniculum vulgare; Escherichia coli; antioxidant activity; anti-inflammatory activity.
其他关键词：Foeniculum vulgare;Escherichia coli;antioxidant activity;anti-inflammatory activity