Prebiotic and probiotic potential of fermented milk with cashew ( Anacardium occidentale) by-products evaluated in microbiome model

Autor(es)

Herkenhoff, Marcos Edgar ; Medeiros, Igor Ucella Dantas de ; Garutti, Luiz Henrique Grotto ; Salgaco, Mateus Kawata ; Sivieri, Katia ; Saad, Susana Marta Isay

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 61, p. 13-pg., 2024-07-09.

Resumo

This study aimed to assess the functional attributes of the cashew by-product (CB) in fermented milk with the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 (R) (F19 (R)) and the starter Streptococcus thermophilus ST-M6 (R) (ST-M6 (R)) using the Simulator of Human Intestinal Microbial Ecosystem (SHIME (R)). Two formulations of the fermented milk were assayed, in duplicates: Treatment 1 (T1, without CB) and Treatment 2 (T2, with CB). The strains behavior in the formulations and other bacterial groups of interest were assessed in SHIME (R). The populations of the microbiota microorganisms and of the starter and probiotic strains were determined by PMA-qPCR. Metabolites produced in SHIME (R) reactors fermentation associated with nitrogen balance, antioxidant and phenolic compounds, and short-chain fatty acids (SCFA) were also measured. In SHIME (R), both formulations had positive effects on the microbiota (an increase in Bifidobacterium spp. and Lactobacillus spp. and a decrease in Clostridium and Gamma Proteobacteria phyla). Considering these findings, probiotic fermented milk with F19 (R) and ST-M6 (R), with or without cashew by-product, appears promising for a novel food product with enhanced nutrition, potentially classified as a synergistic synbiotic or at least a probiotic product. (AU)

• Processo FAPESP: 18/12190-2 - Explorando subprodutos de frutas e soro de leite para o design de alimentos inovadores com maior conteúdo de vitaminas produzidas por bactérias láticas (Acrônimo: VITALAB)
• Beneficiário: Susana Marta Isay Saad
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• 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: 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: 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