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Impact of the addition of inulin and fructooligosaccharides on Bifidobacterium animalis and Lactobacillus acidophilus survival in a dairy product before and after in vitro simulated gastrointestinal stress

Grant number: 12/13535-7
Support type:Regular Research Grants
Duration: October 01, 2012 - September 30, 2014
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal researcher:Susana Marta Isay Saad
Grantee:Susana Marta Isay Saad
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

The addition of probiotics and prebiotic ingredients to dairy products becomes a challenge, whilst it turns out to be necessary to establish the optimal conditions to ensure adequate probiotic viability in the food product, from its production until it overcomes the human gastrointestinal tract. For the quantification and identification of microorganisms in foods, culture-independent methods have been required, owing to the limitations of culture-dependent methods. The goals of this study are to evaluate the survival of probiotic strains incorporated into petit-suisse cheese in the product and under in vitro gastrointestinal tract (GIT) simulated resistance assay, using culture-independent and culture-dependent methods. Furthermore, sensory acceptability and instrumental texture of the cheeses studied will be evaluated. Experimental design will involve the evaluation of three trials of petit-suisse cheese, as follows: PC = probiotic cheese (with the ABT-4 culture, containing Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Streptococcus thermophilus, as starter culture), SC = synbiotic cheese, containing both the probiotics and the prebiotics (with the ABT-4 culture + inulin and fructooligosaccharides), and CC = control cheese (containing only the starter culture of Streptococcus thermophilus). The cheeses will be stored at 4°C and the microorganisms' counts in the products, as well as the in vitro survival assays will be conducted weekly up to the 28th day. The probiotic microorganisms' counts in the product and in the in vitro assays will be conducted through culture-independent and dependent methods. Additionally, the presence of contaminants will be monitored and the sensory acceptability and instrumental texture of the products will be evaluated during storage at 4°C. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PADILHA, MARINA; VILLARREAL MORALES, MARTHA LISSETE; SILVA VIEIRA, ANTONIO DIOGO; MAIA COSTA, MAYRA GARCIA; ISAY SAAD, SUSANA MARTA. A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse. FOOD & FUNCTION, v. 7, n. 5, p. 2312-2319, 2016. Web of Science Citations: 6.
MORALES VILLARREAL, MARTHA LISSETE; PADILHA, MARINA; SILVA VIEIRA, ANTONIO DIOGO; GOMBOSSY DE MELO FRANCO, BERNADETTE DORA; RUIZ MARTINEZ, RAFAEL CHACON; ISAY SAAD, SUSANA MARTA. Advantageous Direct Quantification of Viable Closely Related Probiotics in Petit-Suisse Cheeses under In Vitro Gastrointestinal Conditions by Propidium Monoazide - qPCR. PLoS One, v. 8, n. 12 DEC 17 2013. Web of Science Citations: 20.

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