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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.)

Brewer's Spent Grain Enhanced the Recovery of Potential Probiotic Strains in Fermented Milk After Exposure to In Vitro-Simulated Gastrointestinal Conditions

Texto completo
Autor(es):
Battistini, Carolina [1, 2, 3] ; Herkenhoff, Marcos Edgar [1, 2] ; Leite, Marcela de Souza [1, 2] ; Silva Vieira, Antonio Diogo [1, 2] ; Bedani, Raquel [1, 2] ; Isay Saad, Susana Marta [1, 2]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Technol, USP, Av Prof Lineu Prestes, BR-58005508 Lineu Prestes, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr FoRC, Rua Lago, 250 Ed Semi Ind, Bloco C, BR-05508000 Sao Paulo, SP - Brazil
[3] Univ Illinois, Dept Med, Div Gastroenterol & Hepatol, 840 S Wood St, Room 1044 CSB, Chicago, IL 60612 - USA
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: PROBIOTICS AND ANTIMICROBIAL PROTEINS; SEP 2021.
Citações Web of Science: 0
Resumo

Brewer's spent grain (BSG) is a beer industry by-product with interesting functional properties by its high fiber content and bioactive compounds, which may be possibly employed as a prebiotic ingredient. The fermentability of BSG by ten probiotics and two starter cultures was evaluated, and the co-culture of Lacticaseibacillus paracasei subsp. paracasei F-19 (R) (probiotic) and Streptococcus thermophilus TH-4 (R) (starter) was selected to produce a potentially probiotic fermented milk (FM). Four formulations of FM were studied: FM1 (control), FM2 (probiotic - /BSG +), FM3 (probiotic + /BSG -), and FM4 (probiotic + /BSG +). The viability of the microorganisms in the FM was monitored throughout 28 days of storage. The resistance of the microorganisms in the FM to in vitro-simulated gastrointestinal tract (GIT) conditions was also evaluated. Even though the BSG did not influence the fermentation kinetics or increase the populations of both microorganisms in the FM, a significant improvement on the survival of TH-4 (R) against in vitro-simulated GIT stress was observed in the formulations containing BSG alone or in combination with F-19 (R). All formulations showed potential as probiotic FM, since total probiotic populations were kept above 10(10) CFU in a daily portion of 200 mL, and a minimum of 10(10) and 10(8) CFU equivalent of, respectively, TH-4 (R) and F-19 (R) was recovered after the GIT stress. Therefore, TH-4 (R) has potential as a probiotic strain in addition to its starter feature, while BSG may be employed as a possible prebiotic ingredient in a synbiotic approach. Nonetheless, further studies to evaluate possible health benefits are needed. (AU)

Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 19/02583-0 - Avaliação da catharina sour, primeiro estilo de cerveja brasileiro, como bebida pontencialmente probiótica, com aplicação das técnicas de pcr em tempo real e maldi-tof
Beneficiário:Marcos Edgar Herkenhoff
Linha de fomento: Bolsas no Brasil - Pós-Doutorado
Processo FAPESP: 18/24061-2 - Caracterização da atividade proteolítica de bactérias láticas isoladas de alimentos via genômica funcional e transcriptômica e seu potencial de redução da alergenicidade das proteínas de queijo
Beneficiário:Antônio Diogo Silva Vieira
Linha de fomento: Bolsas no Brasil - Pós-Doutorado
Processo FAPESP: 18/21584-4 - Caracterização de leite fermentado suplementado com subproduto de bagaço de malte e avaliação in vitro e in vivo de seus benefícios potenciais à saúde
Beneficiário:Susana Marta Isay Saad
Linha de fomento: Auxílio à Pesquisa - Regular