Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

Luigi Lucini, Giulia Chiodelli, Marco Pellizzoni, Gabriela Ruzickova

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

6 Citazioni (Scopus)

Abstract

Several foods on the market, such as yogurt and fermented milk, include mixtures of prebiotics and probiotic microorganisms effective in promoting the proliferation and equilibrium of intestinal bacteria, thus improving gut health. Particularly, researchers and the public have shown increasing interest in the combination of probiotics with natural substances that promote health or that can act as substrates to promote bacterial growth. The aim of this study is to evaluate the effects of different extracts of Aloe barbadensis and Aloe arborescens in fermented milk, taking into account boththe prebiotic effect of aloe polysaccharides and the antimicrobial activity of several secondary metabolites. The results demonstrate a beneficial effect of 5% aloe inner gel on Lactobacillus growth and confirm the antimicrobial activity of the phenolic compounds peculiar of green rind extracts.
Lingua originaleEnglish
pagine (da-a)N/A-N/A
Numero di pagine6
RivistaJournal of Food Science
DOI
Stato di pubblicazionePubblicato - 2016

Keywords

  • Aloe arborescens Mill
  • Aloe barbadensis Mill
  • food health and nutrition
  • food quality
  • prebiotics

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