The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into "requeijao cremoso" Processed Cheese Does Not Affect Metabolic Homeostasis of Rats

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Soares, Mariana B. ; Santos-Junior, Valfredo A. ; Tavares Filho, E. R. ; Lollo, Pablo ; Morato, Priscila ; Amaya-Farfan, Jaime ; Pereira, Eliene P. R. ; Balthazar, Celso F. ; Cruz, Adriano G. ; Martinez, Rafael C. R. ; Sant'Ana, Anderson S.

• Tipo de documento: Artigo Científico
• Fonte: FRONTIERS IN MICROBIOLOGY; v. 10, p. 12-pg., 2019-10-22.

Resumo

Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic "requeijao cremoso" incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect in an animal model for 2 weeks has been evaluated. Wistar adult health rats were randomized into one to five groups (n = 8 for each group): Control (C); "requeijao cremoso" without probiotic (RC); probiotic inoculated in the milk before pasteurization at 65 degrees C/30 min (RPP); "requeijao cremoso" inoculated before the fusion step and consequently exposed to 90 degrees C/5 min (RPF); and "requeijao cremoso" inoculated after fusion step, i.e., once the product temperature reached 50 degrees C (RPAF). At the end of treatment, analysis of molecular markers of proteins of stress and antioxidant system, HSP 25, 60, 70 and 90, SOD and catalase were performed in the animals' muscles by Western Blot technique. The HSP25, HSP90 and catalase levels of C, RPP, RPF, and RPAF were similar, indicating that the homeostasis remained unchanged. The incorporation of B. coagulans GBI-30 6086 in the "requeijao cremoso" was shown to be stable and the microorganism remained viable in all steps tested. The incorporation of the probiotic strain in the fusion stage facilitated the technological process, since it allowed a better homogenization of the product and did not affect the maintenance of the metabolic homeostasis of rats. (AU)

• Processo FAPESP: 18/24540-8 - Leite de ovelha processado por aquecimento ôhmico para produção de iogurte: inativação de patógenos e estudo da ecologia microbiana durante a vida útil por sequenciamento de amplicon do gene 16S rRNA
• Beneficiário: Celso Fasura Balthazar
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 13/21544-9 - Modelagem matemática da sobrevivência de micro-organismos probióticos em condições simuladas do trato gastrointestinal e estudo dos efeitos à saúde associados ao consumo de requeijão cremoso adicionado de Bacillus probióticos
• Beneficiário: Mariana Batista Soares
• Modalidade de apoio: Bolsas no Brasil - Mestrado
• Processo FAPESP: 19/21188-4 - A etapa de incorporação do Bacillus coagulans GBI-30 6086 ao queijo processado "requeijão cremoso" não afeta a homeostase metabólica de ratos
• Beneficiário: Anderson de Souza Sant'Ana
• Modalidade de apoio: Auxílio à Pesquisa - Publicações científicas - Artigo