CHANGES IN THE ANTIOXIDATIVE ACTIVITIES OF BEAN PRODUCTS AND INTESTINAL MICROFLORA IN THE MODEL OF THE GASTROINTESTINAL TRACT “IN VITRO
 
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Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):29–32
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ABSTRACT
The aim of the research project was to determine the effect of the human intestinal microflora on changes in the active, natural biological compounds which occur in products obtained from bean seeds. In addition, the authors ascertained the “in vitro” microflora survivability in the applied model of the gastrointestinal tract during the digestion of these products. During the “in vitro” digestion process, the highest antioxidative activity was determined in the case of the instant flour and extruded products (ca. 46 mg Tx/g) at a relatively low total content of phenol compounds – 5.94 and 3.35 mg/g, respectively. The products subjected to the digestion process stimulated the growth of intestinal microorganisms and, at the stage of the “large intestine”, their numbers ranged from 108 to 109 cfu/mL in the case of all the identified microorganisms.
ISSN:1230-0322