Probiotic low-fat fermented goat milk with passion fruit by-product: In vitro effect on obese individuals' microbiota and on metabolites production

Autor(es)

Casarotti, Sabrina Neves ^{[1, 2]} ; Borgonovi, Tais Fernanda ^[1] ; Tieghi, Thatiana de Mello ^[3] ; Sivieri, Katia ^[3] ; Barretto Penna, Ana Lucia ^[1]

Afiliação do(s) autor(es)

^[1] UNESP Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[2] UFR Fed Univ Rondonopolis, Inst Nat & Exact Sci, BR-78735901 Rondonopolis, MT - Brazil

^[3] UNESP Sao Paulo State Univ, Dept Food Sci, BR-1480190 Araraquara, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 136, OCT 2020.
• Citações Web of Science: 0

Resumo

This study aimed to evaluate the impact of a two-week treatment period with probiotic low-fat fermented goat milk by Lactobacillus casei Lc-1, supplemented with passion fruit by-product (1%), on the modulation of gut microbiota from obese individuals using the Simulator of Human Intestinal Microbial Ecosystem (SHIME) system. The effects were carried out through the study of gut microbiota composition, using 16S rRNA next generation sequencing, quantification of short-chain fatty acids (SCFA) and ammonium ions. The microbiota composition changed across three vessels representing the colon regions, because of fermented milk treatment. Fermented goat milk administration caused a reduction of bacteria belonging to genera Prevotella, Megamonas and Succinivibrio, which can produce SCFA, and an increase of Lactobacillus and Bifidobacterium genera in all simulated colon regions. There was no effect on SCFA and on ammonium ions concentration during treatment period. Fermented milk shifted the obese donors' microbiota without changing metabolites production. It happens, possibly, due to a balance in abundances among bacterial genera that can produce or not SCFA, and among bacterial genera with high or low proteolytic activity. Our outcomes help to clarify the effects of the ingestion of a probiotic low-fat fermented goat milk product on colon microbiota composition. (AU)

• Processo FAPESP: 14/02131-8 - Seleção e incorporação de cepa com potencial probiótico a uma matriz alimentícia contendo fibra dietética e efeito do produto fermentado simbiótico sobre a microbiota intestinal em simulador do ecossistema microbiano humano
• Beneficiário: Ana Lúcia Barretto Penna
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/02132-4 - Seleção e incorporação de cepa com potencial probiótico a uma matriz alimentícia contendo fibra dietética e efeito do produto fermentado simbiótico sobre a microbiota intestinal em simulador do ecossistema microbiano humano
• Beneficiário: Sabrina Neves Casarotti
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado