| Full text | |
| Author(s): |
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
|
| Affiliation: | [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 |
| Abstract | |
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: | 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 Opportunities: | Regular Research Grants |
| 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 Opportunities: | Scholarships in Brazil - Master |