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

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

Full text
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]
Total Authors: 6
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
Total Affiliations: 3
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 type: 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 type: Scholarships in Brazil - Post-Doctorate
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 type: Scholarships in Brazil - Post-Doctorate
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 type: Regular Research Grants