Brewer's Spent Grain Enhanced the Recovery of Potential Probiotic Strains in Fermented Milk After Exposure to In Vitro-Simulated Gastrointestinal Conditions

Author(s)

Battistini, Carolina ^{[1, 2, 3]} ; Herkenhoff, Marcos Edgar ^{[1, 2]} ; Leite, Marcela de Souza ^{[1, 2]} ; Silva Vieira, Antonio Diogo ^{[1, 2]} ; Bedani, Raquel ^{[1, 2]} ; Isay Saad, Susana Marta ^{[1, 2]}

Affiliation

^[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, USP, Av Prof Lineu Prestes, BR-58005508 Lineu Prestes, SP - Brazil

^[2] Univ Sao Paulo, Food Res Ctr FoRC, Rua Lago, 250 Ed Semi Ind, Bloco C, BR-05508000 Sao Paulo, SP - Brazil

^[3] Univ Illinois, Dept Med, Div Gastroenterol & Hepatol, 840 S Wood St, Room 1044 CSB, Chicago, IL 60612 - USA

• Document type: Journal article
• Source: PROBIOTICS AND ANTIMICROBIAL PROTEINS; SEP 2021.
• Web of Science Citations: 0

Abstract

Brewer's spent grain (BSG) is a beer industry by-product with interesting functional properties by its high fiber content and bioactive compounds, which may be possibly employed as a prebiotic ingredient. The fermentability of BSG by ten probiotics and two starter cultures was evaluated, and the co-culture of Lacticaseibacillus paracasei subsp. paracasei F-19 (R) (probiotic) and Streptococcus thermophilus TH-4 (R) (starter) was selected to produce a potentially probiotic fermented milk (FM). Four formulations of FM were studied: FM1 (control), FM2 (probiotic - /BSG +), FM3 (probiotic + /BSG -), and FM4 (probiotic + /BSG +). The viability of the microorganisms in the FM was monitored throughout 28 days of storage. The resistance of the microorganisms in the FM to in vitro-simulated gastrointestinal tract (GIT) conditions was also evaluated. Even though the BSG did not influence the fermentation kinetics or increase the populations of both microorganisms in the FM, a significant improvement on the survival of TH-4 (R) against in vitro-simulated GIT stress was observed in the formulations containing BSG alone or in combination with F-19 (R). All formulations showed potential as probiotic FM, since total probiotic populations were kept above 10(10) CFU in a daily portion of 200 mL, and a minimum of 10(10) and 10(8) CFU equivalent of, respectively, TH-4 (R) and F-19 (R) was recovered after the GIT stress. Therefore, TH-4 (R) has potential as a probiotic strain in addition to its starter feature, while BSG may be employed as a possible prebiotic ingredient in a synbiotic approach. Nonetheless, further studies to evaluate possible health benefits are needed. (AU)

• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
• FAPESP's process: 19/02583-0 - EVALUATION OF CATHARINA SOUR, FIRST BRAZILIAN BEER STYLE, AS A PROBIOTIC BEVERAGE BY APPLICATION OF REAL-TIME PCR TECHNIQUES AND MALDI-TOF
• Grantee: Marcos Edgar Herkenhoff
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 18/24061-2 - Characterization of the proteolytic activity of lactic acid bacteria isolated from foods by functional genomics and transcriptomics and their potential to reduce the allergenicity of cheese
• Grantee: Antônio Diogo Silva Vieira
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 18/21584-4 - Characterization of probiotic fermented milk supplemented with brewer's spent grain and in vitro and in vivo evaluation of potential health benefits
• Grantee: Susana Marta Isay Saad
• Support Opportunities: Regular Research Grants