Incorporation of probiotic cultures into foods: evaluation, challenges and opportunities.

• Grant number: 23/15806-2
• Support Opportunities: Research Grants - Visiting Researcher Grant - International
• Start date: March 24, 2024
• End date: March 29, 2024
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Leila Maria Spadoti
• Grantee: Leila Maria Spadoti
• Visiting researcher: Celso Gabriel Vinderola
• Visiting researcher institution: Universidad Nacional del Litoral (UNL) , Argentina
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Campinas , SP, Brazil
• City of the host institution: Campinas
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP

Abstract

The beneficial effects of foods containing live microbes (probiotics) on human health, and in particular dairy products in children and other high-risk populations, are increasingly recognized. It has been reported that these probiotics can play an important role in immune, digestive and respiratory functions and can have a significant effect in alleviating infectious diseases in children. However, preserving the effectiveness of probiotic bacteria presents fundamental challenges that need to be addressed during the development of functional food products. Several factors have been considered responsible for reduced viability of probiotics, including the acidity of the matrix, the level of oxygen in the products, the presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Likewise, several approaches are taken to improve and sustain the viability of microbial cells, such as strain selection, immobilization technologies, development of synbiotics, etc. Among them, cell immobilization on various carriers, including composite carrier matrix systems, has recently attracted interest aiming to protect probiotics from different types of environmental stresses (e.g., pH and heat treatments). Likewise, to successfully distribute probiotics in the intestine, cells must survive food processing and storage and resist the stressful conditions found in the upper gastrointestinal tract. Thus, the appropriate selection of probiotics and their effective delivery remain a technological challenge, with special focus on sustaining the viability of the probiotic culture in the formulated product. In this context, the development of inactive cell formulations and their components (post-biotics) presents another functional food approach to stimulate beneficial effects on the host's health.With the arrival of Professor Vinderola, it will be possible to disseminate knowledge in this area and expand the scientific and technological training of researchers and technicians from the the Biotechnology Laboratory of the Tecnolat/ITAL, of Post-Docs and other invited researchers/students. (AU)