| 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 |
| Modalidade de apoio: | 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 |
| Modalidade de apoio: | 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 |
| Modalidade de apoio: | 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 |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |