Expanding the concept of beneficial paraprobiotics - optimization of ohmic heating conditions to prepare paraprobiotics, and its anti-pathogenic activity, components structure, the stability and benefits during storage

• Grant number: 21/07182-3
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: July 01, 2022
• End date: June 30, 2025
• Field of knowledge: Health Sciences - Collective Health - Public Health
• Principal Investigator: Anderson de Souza Sant'Ana
• Grantee: Mahmoud Yolmeh
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

In recent years, inactivated probiotic microorganisms (paraprobiotics) have been reported for their health benefits for hosts. However, information on the best conditions to produce paraprobiotics Bifidobacterium animalis bb12 by ohmic heating (OH) and its probably anti-pathogenic activity are scarce. In addition, there is no research on the best form and useful life of paraprobiotics. Given the above, this project aims to investigate the optimization of OH conditions by response surface methodology (RSM) to produce paraprobiotic B. animalis bb12, and to evaluate anti-pathogenic activity of the paraprobiotic against Salmonella Enteritidis (SE), and its benefits during storage. Then, the structure of the component of the obtained paraprobiotic will be studied by some advance methods. In the optimization of OH conditions to produce paraprobiotic, the electric field, OH temperature, OH time, and the initial dose of live probiotic will be considered as independent variables, and their effects on the production of paraprobiotic will be studied. In addition, effect of the obtained paraprobiotic on the pathogenicity of SE will be evaluated (anti-adhesion to human intestinal Caco-2 cells). In addition, the stability of the paraprobiotic throughout the storage period and the effect of the paraprobiotic consumption during the storage time on the health parameters and intestinal microbiota of hypercholesterolemic rats will be studied. B. animalis inactivated by OH will be lyophilized and stored in freezing, refrigeration, and room temperature. Then the samples will be analyzed by flow cytometry over the storage time. Posteriorly, the more stable condition for paraprobiotic storage will be used to evaluate the effect of paraprobiotic consumption during the storage time in animals. This paraprobiotic will be administered to hypercholesterolemic rats during the storage time (beginning, half, and end of storage). The results of this project may indicate the optimum OH conditions to produce paraprobiotic B. animalis, probable its anti-pathogenic activity and the best form of storage and the useful life of the paraprobiotic. Besides, it will indicate whether the paraprobiotic consumption will provide an effect on the health parameters and intestinal microbiota of hypercholesterolemic rats during the storage time. Once having these data, the ideal preservation method of paraprobiotics will be evaluated to apply in an industrial scale.

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)

YOLMEH, MAHMOUD; ALVES, PAULOESAR MARTINS; VILELA, MARIA MARLUCE DOS SANTOS; 'ANA, ANDERSON S. SANT. Impacts of ohmic-heating on the surface characteristics, membrane integrity, morphology, and chemical compounds of Bifidobacterium animalis paraprobiotic. FOOD BIOSCIENCE, v. 59, p. 13-pg., 2024-04-26. (21/07182-3)

YOLMEH, MAHMOUD; XAVIER-SANTOS, DOUGLAS; SANT' ANA, ANDERSON S.. Modulating gut microbiota by paraprobiotics: Mechanisms, advantages, and challenges. FOOD BIOSCIENCE, v. 60, p. 11-pg., 2024-05-09. (21/07182-3, 22/00190-3, 23/13146-5)

YOLMEH, MAHMOUD; SFORCA, MAURICIO LUIS; SANT'ANA, ANDERSON S.. Antimicrobial properties of Bifidobacterium animalis subsp. lactis Bb-12 paraprobiotic obtained using ohmic heating against Salmonella enterica: A metabolomic approach. International Journal of Food Microbiology, v. 429, p. 9-pg., 2024-12-13. (21/07182-3)