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Impact of the incorporation of probiotic strains and fruit by-products in a fermented synbiotic soy product on the composition and metabolic activity of the gut microbiota in vitro

Grant number: 13/19346-4
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): April 01, 2014
Effective date (End): January 31, 2018
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal Investigator:Susana Marta Isay Saad
Grantee:Antônio Diogo Silva Vieira
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated research grant:13/50506-8 - Bioactive components from by-products of food processing used in a symbiotic approach for improving human health and well-being (BioSyn), AP.TEM
Associated scholarship(s):16/07940-7 - Impact of a fermented soy probiotic beverage supplemented with acerola by-product on the composition and metabolic activity of obese and lean human intestinal microbiota evaluated in vitro, BE.EP.DR

Abstract

Fruit processing by the food industry generates large quantities of by-products rich in bioactive compounds, which might be used for other purposes. Nevertheless, much of the waste produced from fruit processing is discharged, creating environmental problems. A solution to minimize the environmental impact and add economic value to this waste is its use in the development of new foods with functional potential. At the same time, consumption of soy-based products is increasing, due to the health benefits caused by their consumption, as well as the need for new alternatives to milk, mainly because of lactose intolerance and nutritional option, as in the case of vegetarians. The benefits of soy may also be increased when the food product is fermented with probiotic microorganisms and supplemented with prebiotic fibers, leading to a synbiotic functional product. Thus, this project aims to develop a synbiotic fermented soy product added of fruit processing by-products and to assess the impact of this product on the composition and metabolic activity of the gut microbiota, using a model that simulates the intestinal conditions in vitro. Therefore, this project will be divided into three stages: (i) Obtaining the powdered by-products (peels and seeds) from orange juice and from mango and acerola pulps processing and evaluating them regarding their physical, chemical, and microbiological characteristics. Also in the first stage, 10 or more probiotic strains will be tested for their ability to deconjugate bile salts, for their proteolytic activity, and the fermentation capacity of the fruit by-products obtained. The fruit by-products and the two probiotic strains that show the best features will be selected to be used in the soy fermented product (FS) development; (ii) Development of the fermented soy product: for this purpose, a completely randomized factorial 23 type experimental design will be used, totalizing eight trials to be produced in triplicates, in which the tested factors will include the probiotic strains (X1 and X2) and the fruit by-product (X3), in two levels (presence or absence). The different formulations will be evaluated according to their microbiological, physico-chemical, and sensory features for up to 28 days of storage at 4 ºC. Moreover, the resistance of the probiotic cultures present in the various FS formulations and in pure culture to in vitro simulated gastrointestinal conditions at 1, 14, and 28 days of refrigerated storage will be evaluated. The four FS formulations with better results will be selected to be tested in the next stage of the project; iii) Evaluation of the impact of the FS formulations on the composition and metabolic activity of the intestinal microbiota in an in vitro model of the large intestine (TIM-2), which simulates the conditions of the proximal colon lumen. This stage will be conducted at TNO Nutrition and Food Research and at the Wageningen University (Zeist and Wageningen, the Netherlands). Samples will be collected from TIM-2 for the quantification of the probiotic microorganism, Lactobacillus spp, Bifidobacterium spp., and of total bacteria, through quantitative PCR (qPCR), using specific primers, and for the determinations of short-chain fatty acids, lactate, and ammonium, produced during the passage of the products through the intestinal tract model. The results will be evaluated, according to the experimental design proposed, using the statistical program Statistica.

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)
SILVA VIEIRA, ANTONIO DIOGO; BISCOLA, VANESSA; CAVALCANTI DE ALBUQUERQUE, MARCELA ALBUQUERQUE; BEDANI, RAQUEL; ISAY SAAD, SUSANA MARTA. Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages. Journal of Food Science, v. 84, n. 12, p. 3726-3734, DEC 2019. Web of Science Citations: 0.
SILVA VIEIRA, ANTONIO DIOGO; BEDANI, RAQUEL; ALBUQUERQUE, M. A. C.; BISCOLA, VANESSA; ISAY SAAD, SUSANA MARTA. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, v. 97, p. 356-363, JUL 2017. Web of Science Citations: 6.

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