| dc.contributor.author | Lawrence Muganga | |
| dc.contributor.author | Xiaoming Liu | |
| dc.contributor.author | Fengwei Tian | |
| dc.contributor.author | Jianxin Zhao | |
| dc.contributor.author | Hao Zhang | |
| dc.contributor.author | Wei Chen | |
| dc.date.accessioned | 2021-01-10T11:55:52Z | |
| dc.date.available | 2021-01-10T11:55:52Z | |
| dc.date.issued | 2015 | |
| dc.identifier.issn | 17564646 | |
| dc.identifier.uri | https://combine.alvar.ug/handle/1/49259 | |
| dc.description.abstract | Abstract Twenty lactic acid bacteria were screened for the abilities of rat intestinal α-glucosidase inhibition, short-chain fatty acids production, utilization of prebiotics as well as gastrointestinal tract tolerance. Nine strains inhibited α-glucosidase, four of which, Lactobacillus acidophilus CCFM6, Lactobacillus plantarum CCFM47, CCFM232 and Lactobacillus rhamnosus GG (LGG) were tolerant to simulated gastrointestinal juices with survival rates up to 60% following simulated digestion. When grown on soybean oligosaccharides (SBOs), CCFM47 produced propionic (39.9 mM) and butyric (3.5 mM) acids while strain CCFM6 produced 17.2 mM propionic acid. Strains CCFM6 and CCFM47 were further tested for their viability and survival in set yoghurt supplemented with SBOs. SBOs enriched yoghurt improved probiotic survival in the simulated gastric juice and significantly improved α-glucosidase inhibition (P | |
| dc.description.sponsorship | National Natural Science Foundation of China | |
| dc.description.sponsorship | National Science & Technology Pillar Program | |
| dc.description.sponsorship | National Science & Technology Pillar Program | |
| dc.description.sponsorship | National Science & Technology Pillar Program | |
| dc.description.sponsorship | National Science & Technology Pillar Program | |
| dc.description.sponsorship | Program for Changjiang Scholars and Innovative Research Team in University | |
| dc.description.sponsorship | Jiangsu Higher Education Institutions | |
| dc.publisher | Elsevier BV | |
| dc.relation.ispartof | Journal of Functional Foods | |
| dc.title | Screening for lactic acid bacteria based on antihyperglycaemic and probiotic potential and application in synbiotic set yoghurt | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1016/j.jff.2015.04.030 | |
| dc.identifier.mag | 233450550 | |
| dc.identifier.lens | 096-682-419-289-506 | |
| dc.identifier.volume | 16 | |
| dc.identifier.issue | 16 | |
| dc.identifier.spage | 125 | |
| dc.identifier.epage | 136 | |
| dc.subject.lens-fields | Digestion | |
| dc.subject.lens-fields | Lactic acid | |
| dc.subject.lens-fields | Lactobacillus rhamnosus | |
| dc.subject.lens-fields | Lactobacillus acidophilus | |
| dc.subject.lens-fields | Lactobacillus plantarum | |
| dc.subject.lens-fields | Probiotic | |
| dc.subject.lens-fields | Gastrointestinal tract | |
| dc.subject.lens-fields | Food science | |
| dc.subject.lens-fields | Bacteria | |
| dc.subject.lens-fields | Biology | |
| dc.subject.lens-fields | Microbiology |
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