Mathematical modeling of probiotic microorganisms survival in simulated gastrointestinal conditions and study of health effects associated with consumption of requeijão with probiotic Bacillus

• Grant number: 13/21544-9
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2014
• End date: January 31, 2016
• Field of knowledge: Biological Sciences - Microbiology - Applied Microbiology
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Mariana Batista Soares
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Probiotics are defined as live organisms that, when administered in adequate amounts, can confer health benefits to the host. In order to benefit human health, probiotics must be viable and metabolically active from processing to food consumption. Lactic acid bacteria were the first probiotic microorganisms commercially exploited. Despite this, there have been several technological shortcomings associated to their application in foods. These limitations are related to the sensibility of lactic acid bacteria to lethal and sub lethal steps faced during food processing, such as, pasteurization, baking, refrigeration, pH reduction, presence of preservatives, drying, among others. Thus, spore-forming probiotic microorganisms may greatly contribute to overcome the limitations related to the application of non-spore forming bacteria (lactic acid bacteria) in foods, and may allow the development of innovative formulations. In spite of their potential, there are no studies focused on the evaluation of the behavior of spore-forming probiotic microorganisms during processing and storage of foods, such as requeijao. Studies aiming to assess the health benefits associated to the consumption of spore-forming probiotic microorganisms are also still scarce. Therefore, the current project aims: i) to use predictive models to quantify the survival (functionality) of probiotic microorganisms (Bacillus, Lactobacillus, e Bifidobacterium) exposed to simulated gastrointestinal fluids, under dynamic conditions and ii) to assess the behavior of a probiotic Bacillus strain during processing and storage of requeijao as well as to elucidate the health benefits linked to consumption of this food [by assessing blood biochemical parameters, immune system and glycemic metabolism proteins, and endogenous antioxidant systems (superoxide dismutase and catalase) of Wistar male rats]. (AU)

Scientific publications

(7)

(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)

SOARES, MARIANA B.; MARTINEZ, RAFAEL C. R.; PEREIRA, ELIENE P. R.; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; SENAKA RANADHEERA, C.; SANT'ANA, ANDERSON S.. The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions. Food Research International, v. 125, NOV 2019. (13/21544-9)

SOARES, MARIANA B.; SANTOS-JUNIOR, VALFREDO A.; TAVARES FILHO, E. R.; LOLLO, PABLO; MORATO, PRISCILA; AMAYA-FARFAN, JAIME; PEREIRA, ELIENE P. R.; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; MARTINEZ, RAFAEL C. R.; et al. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into "requeijao cremoso" Processed Cheese Does Not Affect Metabolic Homeostasis of Rats. FRONTIERS IN MICROBIOLOGY, v. 10, p. 12-pg., 2019-10-22. (18/24540-8, 13/21544-9)

SOARES, MARIANA B.; SANTOS-JUNIOR, VALFREDO A.; TAVARES FILHO, E. R.; LOLLO, PABLO; MORATO, PRISCILA; AMAYA-FARFAN, JAIME; PEREIRA, ELIENE P. R.; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; MARTINEZ, RAFAEL C. R.; et al. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into ``requeijao cremoso{''} Processed Cheese Does Not Affect Metabolic Homeostasis of Rats. FRONTIERS IN MICROBIOLOGY, v. 10, OCT 22 2019. (13/21544-9, 18/24540-8)

SOARES, MARIANA B.; ALMADA, CARINE N.; ALMADA, CAROLINE N.; MARTINEZ, RAFAEL C. R.; PEREIRA, ELIENE P. R.; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; RANADHEERA, C. SENAKA; SANT'ANA, ANDERSON S.. Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ({''}requeijao cremoso{''}) manufacturing and storage. International Journal of Food Microbiology, v. 307, OCT 16 2019. (13/21544-9)

KHANEGHAH, AMIN MOUSAVI; ABHARI, KHADIJEH; ES, ISMAIL; SOARES, MARIANA B.; OLIVEIRA, RODRIGO B. A.; HOSSEINI, HEDAYAT; REZAEI, MOHAMMAD; BALTHAZAR, CELSO F.; SILVA, RAMON; CRUZ, ADRIANO G.; et al. Interactions between probiotics and pathogenic microorganisms in hosts and foods: A review. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 95, p. 205-218, JAN 2020. (13/21544-9)

SOARES, MARIANA B.; ALMADA, CARINE N.; ALMADA, CAROLINE N.; MARTINEZ, RAFAEL C. R.; PEREIRA, ELIENE P. R.; BALTHAZAR, CELSO F.; CRUZ, ADRIANO G.; RANADHEERA, C. SENAKA; SANT'ANA, ANDERSON S.. Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijao cremoso") manufacturing and storage. International Journal of Food Microbiology, v. 307, p. 9-pg., 2019-10-16. (13/21544-9)

SOARES, MARIANA B.; ALMADA, CARINE N.; PEREIRA, ELIENE P. R.; FERREIRA, BEATRIZ M.; BALTHAZAR, CELSO F.; KHORSHIDIAN, NASIM; ROCHA, RAMON S.; XAVIER-SANTOS, DOUGLAS; CRUZ, ADRIANO G.; RANADHEERA, C. SENAKA; et al. Review-Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 138, p. 17-pg., 2023-07-01. (18/24540-8, 13/21544-9, 22/00190-3)