Advanced search
Start date
Betweenand

Selection and incorporation of a strain with probiotic potential to a food matrix supplemented with dietary fiber and effect of the symbiotic fermented product on the intestinal microbiota in the simulator of the human microbial ecosystem

Grant number: 14/02132-4
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): January 01, 2015
Effective date (End): June 30, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Ana Lúcia Barretto Penna
Grantee:Sabrina Neves Casarotti
Home Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The growing demand for functional food justify the importance of searching for new probiotic strains and for appropriate food matrices for maintaining probiotic viability. In addition, it is necessary to determine the effects of functional foods over microbiota and gut health. The aims of this study are to evaluate the probiotic potential of Lactobacillus spp. strains isolated from samples collected during the processing of water-buffalo mozzarella cheese, to verify the best matrix for the incorporation of the strain, using in vitro tests, and to evaluate the effect of strain and of selected food matrix on the microbiota using a simulator of the human microbial ecosystem (SHIME). The study will be divided into three stages. In phase 1, the probiotic potential of 10 Lactobacillus spp. strains will be assessed by verifying the presence or absence of virulent genes, resistance to low pH and bile and in vitro adhesion to Caco-2 cells. The strain with the greatest potential will be tested in phase 2, when it will be incorporated into the three types of food matrices: fermented goat milk, oat fermented product and rice fermented product, added of byproducts from orange, banana and guava fruit (5%), separately. A control treatment will also be performed, totaling twelve different treatments. After 1, 14 and 28 days of storage, the products will be subjected to the following analysis: viability of the selected LAB, resistance of selected LAB to simulated gastrointestinal tract (GI) conditions and antioxidant capacity. In phase 3 of the project, the matrix that provides the best results in the previous phase will be evaluated using SHIME system. At this stage, the following parameters will be evaluated: the interaction of LAB and the selected food matrix over the intestinal microbiota community, the dynamic of Lactobacillus population, the changes introduced by the metabolism of the LAB as well as by the fruit byproduct on the amount of fatty acids and ammonium ions. All results will be analyzed by Tukey's test considering a significance level of 5%. We expected to select a strain with probiotic potential and adequate food matrix for its incorporation, as well as to determine the biological effects caused by symbiotic fermented product in the intestinal microbiota.

Scientific publications (4)
(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)
CASAROTTI, SABRINA NEVES; BORGONOVI, TAIS FERNANDA; TIEGHI, THATIANA DE MELLO; SIVIERI, KATIA; BARRETTO PENNA, ANA LUCIA. Probiotic low-fat fermented goat milk with passion fruit by-product: In vitro effect on obese individuals' microbiota and on metabolites production. Food Research International, v. 136, OCT 2020. Web of Science Citations: 0.
SALOTTI DE SOUZA, BRUNA MARIA; BORGONOVI, TAIS FERNANDA; CASAROTTI, SABRINA NEVES; TODOROV, SVETOSLAV DIMITROV; BARRETTO PENNA, ANA LUCIA. Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions. PROBIOTICS AND ANTIMICROBIAL PROTEINS, v. 11, n. 2, p. 382-396, JUN 2019. Web of Science Citations: 6.
CASAROTTI, SABRINA N.; BORGONOVI, TAIS F.; BATISTA, CAROLINA L. F. M.; PENNA, ANA LUCIA B. Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 98, p. 69-76, DEC 2018. Web of Science Citations: 2.
CASAROTTI, SABRINA NEVES; CARNEIRO, BRUNO MOREIRA; TODOROV, SVETOSLAV DIMITROV; NERO, LUIS AUGUSTO; RAHAL, PAULA; BARRETTO PENNA, ANA LUCIA. In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese. ANNALS OF MICROBIOLOGY, v. 67, n. 4, p. 289-301, APR 2017. Web of Science Citations: 12.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.