Prebiotic and probiotic potential of fermented milk with cashew ( Anacardium occidentale) by-products evaluated in microbiome model

Author(s)

Herkenhoff, Marcos Edgar ; Medeiros, Igor Ucella Dantas de ; Garutti, Luiz Henrique Grotto ; Salgaco, Mateus Kawata ; Sivieri, Katia ; Saad, Susana Marta Isay

• Document type: Journal article
• Source: FOOD BIOSCIENCE; v. 61, p. 13-pg., 2024-07-09.

Abstract

This study aimed to assess the functional attributes of the cashew by-product (CB) in fermented milk with the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 (R) (F19 (R)) and the starter Streptococcus thermophilus ST-M6 (R) (ST-M6 (R)) using the Simulator of Human Intestinal Microbial Ecosystem (SHIME (R)). Two formulations of the fermented milk were assayed, in duplicates: Treatment 1 (T1, without CB) and Treatment 2 (T2, with CB). The strains behavior in the formulations and other bacterial groups of interest were assessed in SHIME (R). The populations of the microbiota microorganisms and of the starter and probiotic strains were determined by PMA-qPCR. Metabolites produced in SHIME (R) reactors fermentation associated with nitrogen balance, antioxidant and phenolic compounds, and short-chain fatty acids (SCFA) were also measured. In SHIME (R), both formulations had positive effects on the microbiota (an increase in Bifidobacterium spp. and Lactobacillus spp. and a decrease in Clostridium and Gamma Proteobacteria phyla). Considering these findings, probiotic fermented milk with F19 (R) and ST-M6 (R), with or without cashew by-product, appears promising for a novel food product with enhanced nutrition, potentially classified as a synergistic synbiotic or at least a probiotic product. (AU)

• FAPESP's process: 18/12190-2 - Exploring fruit by-products and whey for the design of innovative foods with increased content of vitamins produced by lactic acid bacteria (Acronym: VITALAB)
• Grantee: Susana Marta Isay Saad
• Support Opportunities: Regular Research Grants
• 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: 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: 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