The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms

Autor(es)

Silva Vieira, Antonio Diogo ; Bedani, Raquel ; Albuquerque, M. A. C. ; Biscola, Vanessa ; Isay Saad, Susana Marta

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 97, p. 356-363, JUL 2017.
• Citações Web of Science: 6

Resumo

The ability of different fruit by-products, okara, and amaranth flour, to support the growth of probiotic and non-probiotic strains was evaluated. The tests were conducted with three commercial starter cultures (Streptococcus thermophilus), ten probiotic strains (seven Lactobacillus spp. and three Bifidobacterium spp. strains), and two harmful bacteria representative of the intestinal microbiota (Escherichia coli and Clostridium perfringens).,In vitro fermentability assays were performed using a modified MRS broth supplemented with different fruits (acerola, orange, passion fruit, and mango), and soy (okara) by-products or amaranth flour. Orange and passion-fruit by-products were the substrates that most promoted the growth of bacterial populations, including pathogenic strains. On the other hand, the acerola by-product was the substrate that showed the highest selectivity for beneficial bacteria, since the E. coli and CL perfringens populations were lower in the presence of this fruit by-product. Although the passion fruit by-product, okara, and amaranth stimulated the probiotic strains, the growth of the pathogenic strains studied was higher compared to other substrates. Different growth profiles were verified for each substrate when the different strains were compared. Although pure culture models do not reflect bacterial interaction in the host, this study reinforces the fact that the ability to metabolize different substrates is strain-dependent, and acerola, mango, and orange by-products are the substrates with the greatest potential to be used as prebiotic ingredients. (AU)

• Processo FAPESP: 13/19346-4 - Impacto da incorporação de cepas probióticas e de subprodutos de frutas em um produto de soja fermentado simbiótico e sobre a composição e a atividade metabólica da microbiota intestinal humana in vitro
• Beneficiário: Antônio Diogo Silva Vieira
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/50506-8 - Bioactive components from by-products of food processing used in a symbiotic approach for improving human health and well-being (BioSyn)
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Temático