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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.)

The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties

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Author(s):
Larsen, Nadja [1] ; Cahu, Thiago Barbosa [1] ; Isay Saad, Susana Marta [2] ; Blennow, Andreas [3] ; Jespersen, Lene [1]
Total Authors: 5
Affiliation:
[1] Univ Copenhagen, Dept Food Sci, Rolighedsvej 26, DK-1958 Frederiksberg - Denmark
[2] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Av Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil
[3] Univ Copenhagen, Dept Plant & Environm Sci, Thorvaldsensvej 40, DK-1871 Frederiksberg - Denmark
Total Affiliations: 3
Document type: Journal article
Source: FOOD MICROBIOLOGY; v. 74, p. 11-20, SEP 2018.
Web of Science Citations: 8
Abstract

Pectins are plant polysaccharides used in food industry as gelling and stabilizing agents. This study investigated the ability of pectins to improve survival of probiotic species Lactobacillus fermentum PCC, L. reuteri RC-14, L. rhamnosus LGG and L. paracasei F-19 in simulated gastric solution in relationship to their structural and physical properties. Electrostatic interactions between pectins and bacteria were evaluated by the Zeta-potential approach. Bacterial survival was assessed by flow cytometry and plate counting. L. fermentum PCC and L. reuteri RC-14 were more resistant to gastric conditions; their survival rate was further improved in the presence of five out of ten tested pectins. Additionally, two of the pectins had a positive effect on viability of the less resistant L. rhamnosus LGG and L. paracasei F-19. The beneficial effect was generally observed for the high-methoxylated pectins, indicating that substituted polygalacturonic acid in the backbone is essential for bacterial protection. Other pectin features associated with improved survival, included less negative Zeta-potential, higher molecular weight, as well as lower values of hydrodynamic sizes, viscosity and degree of branching. The study indicates that pectins have a potential to protect probiotic bacteria through the gastro-intestinal transit and identifies the features linked to their functionality. (C) 2018 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 13/50506-8 - Bioactive components from by-products of food processing used in a symbiotic approach for improving human health and well-being (BioSyn)
Grantee:Susana Marta Isay Saad
Support Opportunities: Research Projects - Thematic Grants