Autor(es)

Matias, Natalia Silva ; Padilha, Marina ; Bedani, Raquel ; Isay Saad, Susana Marta

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Food Microbiology; v. 234, p. 83-93, OCT 3 2016.
• Citações Web of Science: 11

Resumo

The viability and resistance to simulated gastrointestinal (GI) conditions of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in synbiotic ice creams, in which milk was replaced by soy extract and/or whey protein isolate (WPI) with inulin, were investigated. The ice creams were showed to be satisfactory vehicles for La-5 and Bb-12 (populations around 7.5 log CFU/g), even after the whole storage period (84 days/-18 degrees C). In all formulations, the propidium monoazide qPCR (PMA-qPCR) analysis demonstrated that probiotics could resist the in vitro GI assay, with significant survival levels, achieving survival rates exceeding 50%. Additionally, scanning electron microscopy images evidenced cells with morphological differences, suggesting physiological changes in response to the induced stress during the in vitro assay. Although all formulations provided resistance to the probiotic strains under GI stress, the variation found in probiotic survival suggests that GI tolerance is indeed affected by the choice of the food matrix. (C) 2016 Elsevier B.V. All rights reserved. (AU)

• Processo FAPESP: 11/12981-0 - Desenvolvimento de sorvete simbiótico de maçã e avaliação do efeito dos ingredientes na sobrevivência dos probióticos no produto e in vitro, utilizando técnicas independentes de cultivo
• Beneficiário: Natalia Silva Matias
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/50506-8 - Bioactive components from by-products of food processing used in a synbiotic approach for improving human health and well-being (biosyn). (fapesp-dcsr)
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Temático