TY - JOUR T1 - The effect of amaranth, a pseudo-cereal, on the activity of L. acidophilus probiotic bacteria and its antioxidant activity in the gastrointestinal digestion process AU - Karkar, Büşra PY - 2024 DA - April DO - 10.3153/FH24010 JF - Food and Health JO - Food Health PB - Özkan ÖZDEN WT - DergiPark SN - 2602-2834 SP - 104 EP - 114 VL - 10 IS - 2 LA - en AB - Pseudo-cereals are an excellent source of nutrients, rich in carbohydrates, dietary fiber, protein, lipids, phytochemicals, and minerals such as magnesium, zinc, copper, sodium, potassium, and calcium. The positive effects of gluten-free pseudo-cereals on the digestive system are an alternative to natural cereals. Pseudo-cereals have prebiotic properties and strengthen digestion by positively affecting the development of probiotic bacteria, especially Lactobacillus. Therefore, the effect of amaranth, a pseudo-cereal, on the activity of L. acidophilus probiotic bacteria, which helps digestion, was determined. First, solvent, acidic, and basic hydrolysis extractions of amaranth in eight different solvent media were performed, and total phenolic content and antioxidant activity values were determined. The total phenolic content values in the gastrointestinal digestion process were investigated by applying three different consumption methods, milling, boiling, and drying, to amaranth grains. L. acidophilus probiotic bacteria were activated with milled, dried, and boiled amaranth, and the increase in viability was examined. While the viability of L. acidophilus activated with milled and dried amaranth increased by 9.47% and 7.46%, respectively, the viability of bacteria activated with boiled amaranth almost did not increase (0.60%). KW - Pseudo-cereals KW - Amaranth KW - L. acidophilus KW - Probiotic bacteria KW - Antioxidant KW - Gastrointestinal CR - Aklan, A., & Aybastıer, Ö. (2023). 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