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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions

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Autor(es):
Cavalcanti Albuquerque, Marcela Albuquerque [1, 2] ; Yamacita, Debora Satie [1] ; Bedani, Raquel [1, 2] ; Guy LeBlanc, Jean [3] ; Isay Saad, Susana Marta [1, 2]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, Av Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr, Sao Paulo, SP - Brazil
[3] Consejo Nacl Invest Cient & Tecn, CERELA, CP T4000ILC, San Miguel De Tucuman, Tucuman - Argentina
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: International Journal of Food Microbiology; v. 292, p. 126-136, MAR 2 2019.
Citações Web of Science: 0
Resumo

This study aimed to evaluate the influence of passion fruit by-product (PFBP) and fructooligosaccharides (FOS) on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions during storage of the products at 4 degrees C for up to 28 days (at days 1, 14, and 28). Kinetic parameters and folate contents before and after fermentation were also evaluated. Four different bio-enriched soy products in which the two microorganisms were used in co-cultures were studied and PFBP and/or FOS were added at 1 g/100 g, except for the control product. No differences (p < 0.05) between the fermented soy products (FSP) were observed for the maximum acidification rate (V-max) and the time to reach the V-max(T-max) or pH 5.5 (T-f), indicating that the use of PFBP and/or FOS did not affect the fermentation kinetic parameters. Only Lb. rhamnosus LGG retained the desired viability ( > 8 log CFU/mL) during storage, whereas St. thermophilus TH-4 populations decreased by day 14 reaching counts between 6.4 and 5.5 log CFU/mL by day 28. The folate content of all FSP increased after fermentation and the simultaneous presence of PFBP and FOS stimulated the co-culture to increase folate production. Folate content in all FSP decreased during storage. Lb. rhamnosus LGG was recovered at the end of the simulated digestion, but PFBP and/or FOS did not affect recovery. The folate content increased during the gastrointestinal assay for all FSP, especially for FSP without supplementation, suggesting an in vitro increase of folate bio-accessibility. Therefore, the bio-enriched probiotic FSP presented a great potential as an innovative functional food by delivering probiotic microorganisms and providing 14% of the recommended daily folate intake. The folate content of the FSP might be increased during gastrointestinal stress conditions, which could contribute to increase the folate bio-accessibility in the gut. (AU)

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
Linha de fomento: Auxílio à Pesquisa - Temático
Processo FAPESP: 16/50480-7 - Vitamin producing lactic acid bacteria for the design of innovative biofortified foods and nutraceuticals for populations with increased vitamin needs
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Regular