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Article

Effect of Escherichia coli and Lactobacillus casei on Luteolin Found in Simulated Human Digestion System

1Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 450-756, Republic of Korea


Journal of Food and Nutrition Research. 2015, Vol. 3 No. 5, 311-316
DOI: 10.12691/jfnr-3-5-4
Copyright © 2015 Science and Education Publishing

Cite this paper:
Seung-Jae Lee, Seung Yuan Lee, Sun Jin Hur. Effect of Escherichia coli and Lactobacillus casei on Luteolin Found in Simulated Human Digestion System. Journal of Food and Nutrition Research. 2015; 3(5):311-316. doi: 10.12691/jfnr-3-5-4.

Correspondence to: Sun  Jin Hur, Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 450-756, Republic of Korea. Email: hursj@cau.ac.kr

Abstract

This study was conducted to investigate the effects of in vitro human digestion and enterobacteria (Escherichia coli and Lactobacillus casei) on the digestibility and structure of luteolin. Luteolin was passed through an in vitro digestion system that simulates the composition of the human mouth, stomach, small intestine, and large intestine and contains enterobacteria. The luteolin content was not altered by mouth or stomach digestion, but it was decreased by small intestine digestion. Large intestine digestion by enterobacteria also decreased the luteolin content; L. casei reduced the luteolin content more than E. coli. Moreover, digestion in the large intestine by a combination of E. coli and L. casei reduced the luteolin content more than digestion by individual enterobacteria. This study will provide insight into how enterobacteria influence the digestibility and structure of phytochemicals.

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