Susana Marta Isay Saad

• Abstract

  Vitamins are micronutrients essential to normal growth and health maintenance. Vitamin deficiencies are common throughout the world due to inadequate food intakes caused by social/economic/psychological reasons and malnutrition. Food fortification with chemical forms of vitamins is an alternative, but these programs are controversial and not universally adopted. Certain chemical forms can…

  Exploring fruit by-products and whey for the design of innovative foods with increased content of vitamins produced by lactic acid bacteria (Acronym: VITALAB), AP.R

• Abstract

  The market for natural and functional beverages in Brazil has been growing year after year, with a projection of R$ 20 billion and R$ 8 billion revenue, respectively, until 2021. Increasingly, the Brazilian is looking for alternatives to soft drinks, which bring some health benefit. In this context, the consumption of kefir, a fermented drink, has been growing because it is potentially be…

  Standardization of a new drink with probiotic potential based on Kefir and fruit juice: evaluation of microbial population dynamics during fermentation and storage in refrigeration, AP.PIPE

• Abstract

  The composition of the intestinal microbiota (IM) is directly related to the development of several inflammatory and autoimmune diseases. Probiotic microorganisms are able to colonize the gastrointestinal tract (GIT) and, among other health beneficial effects, help in the reduction of inflammatory conditions and promote the normalization of the IM. Fibers are not digested in the small int…

  Characterization of probiotic fermented milk supplemented with brewer's spent grain and in vitro and in vivo evaluation of potential health benefits, AP.R

(Only some records are available in English at this moment)

• Abstract

  The central core of all civilization is always the cultivation of some kind of grain and all civilization initiated by the accidental discovery of some fermented drink from grains. The history of beer is well documented in Mesopotamia, being brought to Europe around 3000 BC. It is the third most popular drink in the world, and there is currently a boom of craft beers in the world. In Braz…

  EVALUATION OF CATHARINA SOUR, FIRST BRAZILIAN BEER STYLE, AS A PROBIOTIC BEVERAGE BY APPLICATION OF REAL-TIME PCR TECHNIQUES AND MALDI-TOF, BP.PD

• Abstract

  Functional foods are intended to improve the diet, promoting health through mechanisms beyond conventional nutrition. Foods containing either probiotic microorganisms or prebiotic ingredients or both combined, leading to a symbiotic food product, are within this class of foods. With the increasing demand for spreads, modifiedfats and oils have been receiving increasing attention, due to c…

  Improvement of probiotic margarine sensory features and evaluation of the product functional potential, BP.MS

• Abstract

  The aim of this study is to adapt a synbiotic aerated diet dessert - a mousse - from the previously developed formulation containing sucrose (BURITI et al., 2010a, b; KOMATSU et al., 2013), prepared with the addition or not (in the case of the control none-synbiotic formulation) of the probiotic Lactobacillus acidophilus La-5 strain and of prebiotic ingredients (inulin and oligofructose) …

  Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome., BP.DR

(Only some records are available in English at this moment)

• Abstract

  The craft beer market is growing worldwide, especially regarding sour beers, they are produced by lactic acid bacteria (LAB), which may have probiotic potential. Catharina sour is the first internationally recognized Brazilian beer. It is characterized by fermentation by LAB and the addition of fruit juice. Recently, our research group managed to develop some formulations of Catharina sou…

  Metabolic and flavoring analysis by HS-SPME/GC-MS to characterize Catharina sour-style ale craft beer with probiotic strain Lacticaseibacillus paracasei subs. paracasei F19, BE.EP.PD

• Abstract

  Human milk is recognized as the main component for growth, metabolism, and immune development in infants. Furthermore, during lactation, human milk is an important source of microorganisms for the intestinal colonization of newborns. Mother-related factors have been associated with the human milk microbiota composition. Nevertheless, apparently, there has not been any study in which the m…

  Human milk microbiota analysis by next-generation sequencing: the impact of maternal diet and the intervention with fructooligosaccharides, BE.EP.DR

• Abstract

  The incidence of obesity and its associated disorders has increased in recent years worldwide. Obesity is associated with increased chronic diseases like cardiovascular disease, dyslipidemia, atherosclerosis, hypertension, diabetes, hepatic diseases, and cancer. The gut microbiota has been suggested to be an environmental factor that affects adiposity and obesity. Studies have demonstrate…

  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