Colonic Fermentation
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
Abstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of
Food Sci. Technol. Publicado em: 16/05/2019
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2. Avaliação antiinflamatoria e antioxidante em ratos suplementados com uva (Vitis vinifera L.) na vigencia de colite induzida por acido trinitrobenzenosulfonico / Antiinflamatory and antioxidant evaluation in rats supplemented with frape (Vitis vinifera L.) in the presence of colitis induced by trinitrobenzene sulfonic acid
Despite the range of therapeutic possibilities, there is still no ideal treatment for inflammatory bowel disease (IBD), with the right profile of efficacy and safety. For this reason, it is of great interest to study agents with little side effect, which preferably form part of the diet and that treats / prevents such diseases. In this context, emerged the i
Publicado em: 2009
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3. Avaliação de efeitos fisiológicos da fração fibra alimentar dos grãos de amaranto (Amaranthus cruentus L.) e linhaça (Linum usitatissimun L). / Evaluation of dietary fiber physiological effects of amaranth (Amaranthus cruentus) and flaxseed (Linum usitatissimum L.) grains.
The flaxseed and amaranth grains are recognized by their nutritional and functional health attributes. These grains have significant contents of dietary fiber (28 and 10%, respectively), and the physiological effects related to these fractions were investigated by colonic fermentative and lipid metabolism parameters with rats (Wistar) distributed in five gro
Publicado em: 2008
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4. Unripe banana (Musa spp.) products and their influence over glucose tolerance and colonic fermentation / Produtos derivados de banana verde (Musaspp.) e sua influência na tolerância à glicose e na fermentação colônica
Crescente ênfase vem sendo dada ao estudo e desenvolvimento de alimentos ricos em carboidratos não-disponíveis em virtude de seus benefícios já comprovados. O presente trabalho visou caracterizar carboidratos da banana verde e avaliar efeitos fisiológicos de seus carboidratos não-disponíveis sobre a tolerância à glicose, entre outros parâmetros re
Publicado em: 2006
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5. Antioxidant activity of plants foods. Structure and bioavailability of wild mulberry (Morus sp.) anthocyanins / Atividade antioxidante de alimentos vegetais. Estrutura e estudo de biodisponibilidade de antocianinas de amora silvestre (Morus sp.)
Flavonoids are of great interest in nutrition and medicine because of their potent antioxidant activity and possible protective effects on human health, reducing the risk of chronic diseases such as cardiovascular diseases and cancer. To produce a biological effects in vivo, it is essential that sufficient quantities reach the target tissue. The initial obje
Publicado em: 2005
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6. Changes of Fermentation Pathways of Fecal Microbial Communities Associated with a Drug Treatment That Increases Dietary Starch in the Human Colon
Acarbose inhibits starch digestion in the human small intestine. This increases the amount of starch available for microbial fermentation to acetate, propionate, and butyrate in the colon. Relatively large amounts of butyrate are produced from starch by colonic microbes. Colonic epithelial cells use butyrate as an energy source, and butyrate causes the diffe
American Society for Microbiology.
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7. Persistence of Colonization of Human Colonic Mucosa by a Probiotic Strain, Lactobacillus rhamnosus GG, after Oral Consumption
Lactobacillus rhamnosus GG is one of the most thoroughly studied probiotic strains. Its advantages in the treatment of gastrointestinal disorders are well documented. The aim of the present study was to demonstrate with colonic biopsies the attachment of strain GG to human intestinal mucosae and the persistence of the attachment after discontinuation of GG a
American Society for Microbiology.
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8. Amounts of viable anaerobes, methanogens, and bacterial fermentation products in feces of rats fed high-fiber or fiber-free diets.
We investigated the impact of dietary fiber on the fecal output of microorganisms and microbial fermentation products of rats. Two groups of five male Wistar rats were fed high-fiber (HF) and fiber-free (FF) diets in the following order: (group 1) lab chow-->HF-->FF-->HF and (group 2) lab chow-->FF-->HF-->FF. Daily fecal output of total viable anaerobes was
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9. Conjugal transfer of a shuttle vector from the human colonic anaerobe Bacteroides uniformis to the ruminal anaerobe Prevotella (Bacteroides) ruminicola B(1)4.
Prevotella ruminicola (formerly Bacteroides ruminicola) is an anaerobic, gram-negative, polysaccharide-degrading bacterium which is found in the rumina of cattle. Since P. ruminicola is thought to make an important contribution to digestion of plant material in rumina, the ability to alter this strain genetically might help improve the efficiency of rumen fe
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10. An apical permeability barrier to NH3/NH4+ in isolated, perfused colonic crypts.
Fermentation of nonabsorbed nutrients in the colon generates high concentrations of NH3/NH4+ in the colonic lumen. NH3 is a small, lipophilic neutral weak base that readily permeates almost all cell membranes, whereas its conjugate weak acid NH4+ generally crosses membranes much more slowly. It is not known how colonocytes maintain intracellular pH in the un
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11. Fate of soluble carbohydrate in the colon of rats and man.
The fate of glucose in the colon of rats and man was investigated by measuring breath 14CO2 and fecal 14C after direct instillation of 14C-labeled glucose, acetate, and lactate into the cecum. For the 6 h after administration of as much as 400 mg of [U-14C]-glucose to the rat and 12.5 g to man, 14CO2 excretion was as rapid after intracecal as after intragast
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12. Polydextrose, Lactitol, and Fructo-Oligosaccharide Fermentation by Colonic Bacteria in a Three-Stage Continuous Culture System
In vitro fermentations were carried out by using a model of the human colon to simulate microbial activities of lower gut bacteria. Bacterial populations (and their metabolic products) were evaluated under the effects of various fermentable substrates. Carbohydrates tested were polydextrose, lactitol, and fructo-oligosaccharide (FOS). Bacterial groups of int
American Society for Microbiology.