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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 Step of Incorporation of Bacillus coagulans GBI-30 6086 Into ``requeijao cremoso{''} Processed Cheese Does Not Affect Metabolic Homeostasis of Rats

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Author(s):
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Soares, Mariana B. [1] ; Santos-Junior, Valfredo A. [2] ; Tavares Filho, E. R. [2] ; Lollo, Pablo [2] ; Morato, Priscila [2] ; Amaya-Farfan, Jaime [2] ; Pereira, Eliene P. R. [2, 1] ; Balthazar, Celso F. [1, 3] ; Cruz, Adriano G. [3, 4] ; Martinez, Rafael C. R. [1] ; Sant'Ana, Anderson S. [1]
Total Authors: 11
Affiliation:
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food & Nutr, Campinas, SP - Brazil
[3] Fluminense Fed Univ, Fac Vet, Dept Food Technol, Niteroi, RJ - Brazil
[4] Fed Inst Educ Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro - Brazil
Total Affiliations: 4
Document type: Journal article
Source: FRONTIERS IN MICROBIOLOGY; v. 10, OCT 22 2019.
Web of Science Citations: 0
Abstract

Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic ``requeijao cremoso{''} incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect in an animal model for 2 weeks has been evaluated. Wistar adult health rats were randomized into one to five groups (n = 8 for each group): Control (C); ``requeijao cremoso{''} without probiotic (RC); probiotic inoculated in the milk before pasteurization at 65 degrees C/30 min (RPP); ``requeijao cremoso{''} inoculated before the fusion step and consequently exposed to 90 degrees C/5 min (RPF); and ``requeijao cremoso{''} inoculated after fusion step, i.e., once the product temperature reached 50 degrees C (RPAF). At the end of treatment, analysis of molecular markers of proteins of stress and antioxidant system, HSP 25, 60, 70 and 90, SOD and catalase were performed in the animals' muscles by Western Blot technique. The HSP25, HSP90 and catalase levels of C, RPP, RPF, and RPAF were similar, indicating that the homeostasis remained unchanged. The incorporation of B. coagulans GBI-30 6086 in the ``requeijao cremoso{''} was shown to be stable and the microorganism remained viable in all steps tested. The incorporation of the probiotic strain in the fusion stage facilitated the technological process, since it allowed a better homogenization of the product and did not affect the maintenance of the metabolic homeostasis of rats. (AU)

FAPESP's process: 13/21544-9 - Mathematical modeling of probiotic microorganisms survival in simulated gastrointestinal conditions and study of health effects associated with consumption of requeijão with probiotic Bacillus
Grantee:Mariana Batista Soares
Support type: Scholarships in Brazil - Master
FAPESP's process: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing
Grantee:Celso Fasura Balthazar
Support type: Scholarships in Brazil - Post-Doctorate