Maja Jakesevic
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Maja Jakesevic has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
Bengt Jeppsson
Department of Clinical Sciences, Malmö University Hospital, Lund University, Malmö, Sweden
1 shared publicationGöran Molin
Food Hygiene, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
1 shared publication- Jie Xu
College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003, China
1 shared publication - Kjersti Aaby
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
1 shared publication Siv Ahrné
Food Hygiene, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
1 shared publication
Latest Publications
- 25 March 2013
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 61 (14) , 3468-3478
Effects of Bilberry (Vaccinium myrtillus) in Combination with Lactic Acid Bacteria on Intestinal Oxidative Stress Induced by Ischemia–Reperfusion in Mouse
Intestinal ischemia–reperfusion (I/R) results in oxidative stress, inflammation, and tissue injuries. The present study investigates the antioxidative and anti-inflammatory effects of a dietary supplement of bilberry, either alone or in combination with Lactobacillus plantarum RESO56, L. plantarum HEAL19, or Pediococcus acidilactici JAM046, in an I/R-induced model for oxidative stress in mice. A bilberry diet without addition of bacteria significantly decreased both lipid peroxidation (p = 0.001) and mucosal injury in the ileum. Of 14 anthocyanins identified in bilberry, anthocyanin arabinosides were the most resistant to absorption and microbial degradation in the intestines. Cyanidin-3-glucoside and delphinidin-3-glucoside seemed to be mostly absorbed in the stomach and upper part of the small intestine, while malvidin-3-galactoside, peonidin-3-glucoside, peonidin-3-galactoside, and petunidin-3-galactoside seemed to be digested by the microbiota in the cecum. Bilberry strongly influenced the composition of the cecal microbiota. In conclusion, a food supplement of bilberry protected small intestine against oxidative stress and inflammation induced by ischemia–reperfusion.
- 25 March 2013
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 61 (14) , 3468-3478
Effects of Bilberry (Vaccinium myrtillus) in Combination with Lactic Acid Bacteria on Intestinal Oxidative Stress Induced by Ischemia–Reperfusion in Mouse
Intestinal ischemia–reperfusion (I/R) results in oxidative stress, inflammation, and tissue injuries. The present study investigates the antioxidative and anti-inflammatory effects of a dietary supplement of bilberry, either alone or in combination with Lactobacillus plantarum RESO56, L. plantarum HEAL19, or Pediococcus acidilactici JAM046, in an I/R-induced model for oxidative stress in mice. A bilberry diet without addition of bacteria significantly decreased both lipid peroxidation (p = 0.001) and mucosal injury in the ileum. Of 14 anthocyanins identified in bilberry, anthocyanin arabinosides were the most resistant to absorption and microbial degradation in the intestines. Cyanidin-3-glucoside and delphinidin-3-glucoside seemed to be mostly absorbed in the stomach and upper part of the small intestine, while malvidin-3-galactoside, peonidin-3-glucoside, peonidin-3-galactoside, and petunidin-3-galactoside seemed to be digested by the microbiota in the cecum. Bilberry strongly influenced the composition of the cecal microbiota. In conclusion, a food supplement of bilberry protected small intestine against oxidative stress and inflammation induced by ischemia–reperfusion.