Garzón Antonela G, Puppo María Cecilia, Di Renzo Tiziana, Drago Silvina R, Reale Anna
Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, CONICET, Universidad Nacional del Litoral, 1◦ de Mayo 3250, Santa Fe, 3000, Argentina.
CIDCA-UNLP-CONICET, 47 y 116 s/n, La Plata, 1900, Argentina.
Plant Foods Hum Nutr. 2024 Dec 9;80(1):4. doi: 10.1007/s11130-024-01239-x.
The aim of this work was to study the effects of two LAB strains on the bioaccessibility (BA) of minerals after the fermentation of pistachio-based beverages. The beverages were made with two varieties of pistachio (Argentina, AP and Italian, IP). Aliquots were inoculated with 10 CFU of two different LAB strains and fermented for 24 h at 28 °C. Six types of beverages were obtained: two controls (AP-c and IP-c), two fermented with LAB1 (AP-f1 and IP-f2) and two fermented with LAB2 (AP-f2 and IP-f2). The contents of minerals, phytic acid, and ascorbic acid were evaluated. To determine the BA of minerals, the samples were subjected to a simulated gastrointestinal digestion with equilibrium dialysis in the intestinal stage. The IP presented higher contents of Ca and Fe than the AP ones. The ascorbic acid content was higher for AP than for IP, and increased in both beverages after fermentation, obtaining a 70% increase in IP-f1. Phytic acid content was higher for AP than for IP, and decreased after fermentation to a greater extent when fermented with LAB1 (50% reduction). In all the cases, mineral BA was higher in fermented samples, being BA values dependent on the pistachio variety and the LAB strain. Negative correlations (p < 0.05) were observed between the BA of Ca and Mg with phytic acid content. The fermentation of the pistachio beverages with LAB allowed increasing the BA of minerals, improving the nutritional quality of the pistachio-based beverage.
这项工作的目的是研究两种乳酸菌菌株对开心果基饮料发酵后矿物质生物可及性（BA）的影响。这些饮料由两种开心果品种制成（阿根廷开心果，AP和意大利开心果，IP）。取等分试样接种10 CFU的两种不同乳酸菌菌株，并在28℃下发酵24小时。获得了六种类型的饮料：两种对照（AP-c和IP-c），两种用LAB1发酵（AP-f1和IP-f1），两种用LAB2发酵（AP-f2和IP-f2）。评估了矿物质、植酸和抗坏血酸的含量。为了测定矿物质的生物可及性，对样品进行模拟胃肠消化，并在肠道阶段进行平衡透析。IP的钙和铁含量高于AP。AP的抗坏血酸含量高于IP，并且两种饮料发酵后抗坏血酸含量均增加，IP-f1中增加了70%。AP的植酸含量高于IP，并且与LAB1一起发酵后植酸含量下降幅度更大（降低50%）。在所有情况下，发酵样品中的矿物质生物可及性更高，生物可及性值取决于开心果品种和乳酸菌菌株。观察到钙和镁的生物可及性与植酸含量之间存在负相关（p<0.05）。用乳酸菌对开心果饮料进行发酵可以提高矿物质的生物可及性，改善开心果基饮料的营养质量。
