Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine

Autor(es)

Batista de Souza, Cinthia Hoch ; Gioielli, Luiz Antonio ; Isay Saad, Susana Marta

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 79, p. 205-212, JUN 2017.
• Citações Web of Science: 4

Resumo

This study aimed to investigate the effect of inulin, whey protein concentrate (WPC), and/or caseinomacropeptide (CMP), in different proportions up to 3%, on the viability and resistance to simulated gastric and enteric conditions of Bifidobacterium animalis Bb-12 added in probiotic and synbiotic margarine, during 35 days of storage at 5 degrees C. Supplementation was important, since the control margarine presented very low Bb-12 populations. Inulin at 3% resulted in higher Bb-12 counts (8 log cfu g(-1)). CMP contributed for higher Bb-12 counts, compared to WPC. Inulin increased Bb-12 in vitro survival significantly after 6 h (P<0.05). In margarines with WPC at 3%, Bb-12 populations decreased drastically during the in vitro assays for all storage periods. For the other formulations, Bb-12 populations decreased 2 log cfu g(-1) after 2 h. Taken together, results on viability of B. animalis Bb-12 and on in vitro GI resistance of the strain incorporated in margarine produced with inulin were unique, but the addition of inulin was necessary. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 07/59260-0 - Desenvolvimento de margarina probiotica e simbiotica: viabilidade do probiotico no produto e resistencia in vitro.
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 06/54843-5 - Desenvolvimento de margarina probiotica e simbiotica: viabilidade do probiotico no produto e resistencia in vitro.
• Beneficiário: Cínthia Hoch Batista de Souza
• Modalidade de apoio: Bolsas no Brasil - Doutorado