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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse

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Padilha, Marina [1] ; Villarreal Morales, Martha Lissete [1] ; Silva Vieira, Antonio Diogo [1] ; Maia Costa, Mayra Garcia [1] ; Isay Saad, Susana Marta [1]
Total Authors: 5
[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, BR-05508 Sao Paulo, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD & FUNCTION; v. 7, n. 5, p. 2312-2319, 2016.
Web of Science Citations: 6

The survival of two probiotic strains -Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 - incorporated into probiotic (PC) and into synbiotic (SC, with inulin + fructooligosaccharides, respectively, at 7.5 and at 2.5 g per 100 g) petit-suisse cheese was investigated in the beginning (day 1) and at the end (28 days) of storage at 4 degrees C when the food products were subjected to in vitro gastrointestinal simulated assays. Species-specific quantitative real time PCR (qPCR) combined with propidium monoazide (PMA-qPCR) was employed to quantify the strains. Initial La-5 and Bb-12 populations were always above 7 log CFU g(-1). The presence of the prebiotic ingredients in SC improved the Bb-12 and La-5 resistance after the 6 h assay, with higher populations in all the in vitro stages and throughout the storage period (p < 0.05), leading to equal or superior survival rates (SR) in SC of both probiotic strains, in the beginning as well as at the end of storage. The mean La-5 SR were 58% (PC) and 67% (SC), whereas the mean Bb-12 SR were 60% (PC) and 79% (SC). Our findings suggest that the addition of a prebiotic mixture in petit-suisse cheese was advantageous, since it improved both the Bb-12 and La-5 viability and tolerance under in vitro gastrointestinal simulated conditions, both in the fresh product and in the product refrigerated for 28 days. (AU)

FAPESP's process: 11/05203-1 - Probiotic and symbiotic petit-suisse: technological features and use of culture-independent methods for the evaluation of probiotic survival in the product and in vitro essays
Grantee:Marina Padilha
Support type: Scholarships in Brazil - Master
FAPESP's process: 12/13535-7 - Impact of the addition of inulin and fructooligosaccharides on Bifidobacterium animalis and Lactobacillus acidophilus survival in a dairy product before and after in vitro simulated gastrointestinal stress
Grantee:Susana Marta Isay Saad
Support type: Regular Research Grants