Desenvolvimento de bebidas lácteas probióticas adicionadas de polpa de morango e suplementadas com L-triptofano elaboradas a partir de leite bubalino e bovino / Development of probiotic dairy beverages with strawberry pulp and supplemented with L-tryptophan from buffalo and bovine milk

O objetivo deste estudo foi desenvolver uma formulação de bebida láctea bubalina probiótica adicionada de polpa de morango, comparando os efeitos do uso do leite de búfala e de vaca na elaboração dos produtos e verificando a possibilidade de suplementação com triptofano nos produtos lácteos probióticos. Como primeira etapa do trabalho, bebidas lácteas probióticas foram elaboradas a partir de leite bubalino e bovino, fermentadas com Streptococcus thermophilus TA040, Lactobacillus bulgaricus LB340 e Lactobacillus acidophilus La5, e formuladas com 0, 25 e 50% de soro em sua formulação. As bebidas foram avaliadas quanto à cinética de fermentação das culturas láticas utilizadas, ao teor de proteína, gordura e sólidos totais não gordurosos, pós-acidificação, viabilidade das culturas fermentadoras e sua capacidade de sobrevivência ao estresse gastrointestinal in vitro. As bebidas lácteas bubalinas apresentaram resultados superiores as bebidas bovinas. O uso do leite de búfala na elaboração das bebidas lácteas promoveu benefícios quanto as culturas láticas presentes nos produtos, exercendo efeito protetivo e influindo na preservação da viabilidade das bactérias ao longo do armazenamento refrigerado e durante a simulação do estresse gastrointestinal in vitro. As bebidas lácteas elaboradas com 25% apresentaram os resultados mais próximos aos obtidos pelos produtos controle, sem adição de soro, sendo selecionadas para a segunda parte do estudo. Nesta etapa, as formulações de bebida láctea com 25% de soro, foram acrescidas de um preparado com polpa de morango e bebidas sem adição da fruta, utilizadas como controle. As bebidas lácteas bubalinas frutadas, apresentaram menor teor de gordura e melhores características reológicas, com maior viscosidade e consistência do que os produtos controle, sem afetar a pós-acidificação, o perfil de ácido graxo, assim como, a viabilidade e a resistência às condições de estresse gastrointestinal in vitro das culturas fermentadoras. A avaliação da possibilidade de suplementar lácteos probióticos com triptofano foi realizada em conjunto com a Universidade de Milão. Para isso, iogurtes probióticos receberam adição de triptofano antes ou após a fermentação, sendo avaliados com relação ao perfil de pós-acidificação, quantidade de triptofano nos produtos, número de células viáveis por plaqueamento e citometria de fluxo ao longo do armazenamento a 25° e 4°C. Complementarmente, a influência da presença do triptofano no crescimento e produção de compostos antimicrobianos pelas culturas láticas, também foi avaliada. A adição de triptofano após a fermentação dos iogurtes, que foram armazenados sob refrigeração (4°C), além de não afetar a pós-acidificação dos produtos, apresentou benefícios quanto a viabilidade L. acidophilus, redução do dano e aumento do número de células vivas, promovendo teor maior do aminoácido nos iogurtes. A presença do triptofano nos meios de cultivo, também influenciou de forma positiva o crescimento de S. thermophilus e L. acidophilus, melhorando o desenvolvimento das bactérias durante a fermentação e influindo em uma maior atividade antilistérica por parte do S. thermophilus. Diante da influência positiva da aplicação do leite de búfala na elaboração das bebidas lácteas, assim como, a adição do triptofano em iogurtes probióticos, a suplementação do aminoácido em bebidas lácteas bubalinas frutadas permitiria a obtenção de um produto funcional, onde seus benefícios estariam relacionados tanto ao consumo do probiótico presente no produto quanto a complementação de triptofano na dieta do consumidor

The aim of this study was to develop a formulation of probiotic buffalo dairy beverage added with strawberry pulp, comparing the effects of using buffalo and cow's milk in the preparation of products and verifying the possibility of tryptophan supplementation in probiotic dairy products. As a first stage of the work, probiotic dairy beverages were made from buffalo and bovine milk, fermented with Streptococcus thermophiles TA040, Lactobacillus bulgaricus LB340 and Lactobacillus acidophilus La5, and formulated with 0, 25 and 50% whey in their formulation. The beverages were evaluated for the fermentation kinetics of the used lactic cultures, the levels of protein, fat and total no fat solids, post-acidification, fermenting cultures viability and their ability to survive gastrointestinal stress in vitro. Buffalo milk use in dairy beverages production promoted benefits regarding the lactic cultures present in the products, exerting a protective effect and influencing the viability preservation of bacteria during the cold storage and simulation of gastrointestinal stress in vitro. Dairy beverages made with 25% whey addition showed results similar to those obtained by the control products, without whey addition, being selected for the second part of the study. In this part, the dairy beverages formulations with 25% whey, were added with a preparation were added with a strawberry pulp preparation and dairy beverages without added fruit, used as a control. Fruity bubaline dairy beverages had lower fat content and better rheological characteristics, with higher viscosity and consistency than control products, without affecting post-acidification, fatty acid profile, as well as viability and resistance to in vitro gastrointestinal condition of fermented cultures. The possibility of supplementing probiotic dairy products with tryptophan was evaluated in partnership with the University of Milan. For this, probiotic yogurts received the addition of tryptophan before or after fermentation, being evaluated in relation to the post-acidification profile, tryptophan amount in the products, viable cell number per plating and flow cytometry during storage at 25°C and 4°C. In addition, the influence of the tryptophan presence on the growth and production of antimicrobial compounds by lactic cultures was also evaluated. The addition of tryptophan after the yogurt fermentation, which were stored under refrigeration (4°C), in addition to not affecting the post-acidification of the products, showed benefits to the viability of L. acidophilus, reduced the damage and increased the number of cells promoting higher amino acid content in yogurts. Tryptophan presence in the culture media also positively influenced the growth of S. thermophiles and L. acidophilus, improving the development of bacteria during fermentation and influencing better antilisteric activity in the part of S. thermophiles. In view of the buffalo milk positive influence observed after the application in dairy beverage preparation, as well as the addition of tryptophan in probiotic yoghurts, amino acid supplementation in fruity buffalo dairy beverages would allow to obtain a functional product, where its benefits would be related both to the consumption of the probiotic present in the product as to the supplementation of tryptophan in the consumer's diet

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL-1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.

Evaluation of sample extracting methods of FCSM by Lactobacillus acidophilus based on a UPLC-Q-TOF-MS global metabolomics analysis

Abstract The study of metabolomics requires extracting as many metabolites as possible from a biological sample. This study aimed to determine the optimal method for the extraction of metabolites from solid-state fermented cottonseed meal (FCSM). The UPLC-Q-TOF-MS global metabolomics technology was used to detect the metabolites in FCSM, and the extraction quantity and extraction efficiency of seven different extraction methods, specifically the WA, 50MeOH, 50MeOHB, 50MeCNB, 80MeOHB, 80MeOH and AMF methods were evaluated. The results showed that the number of VIP metabolites extracted by AMF method are 196 and 184 in ESI+ and ESI- mode respectively, it is the largest number of all exacted methods; and the AMF methods also provided a higher extraction efficiency compared with the other methods, especially in indoleacrylic acid, dl-tryptophan and epicatechin (p < 0.01). As a result, AMF/-4 °C method was identified as the best method for the extraction of metabolites from FCSM by Lactobacillus acidophilus. Our study establishes a technical basis for future metabolomics research of fermented feed.

The Effect of Probiotics for Preventing Radiation-Induced Morphological Changes in Intestinal Mucosa of Rats

Radiation therapy is an important treatment modality for abdominal or pelvic cancer, but there is a common and serious complication such as radiation-induced enteritis. Probiotics is reported to have positive effects against radiation-induced enteropathy. In this study, morphological changes of bowel mucosa were analyzed in rats to presume the effect of probiotics on radiation-induced enteritis and its correlation with radiation dose. A total of 48 adult male Sprague-Dawley rats were randomly assigned to two groups and received a solution containing 1.0x108 colony-forming units of Lactiobacillus acidophilus or water once daily for 10 days. Each of two groups was divided into three subgroups and abdomino-pelvic area of each subgroup was irradiated with 10, 15, and 20 Gy, respectively on the seventh day of feeding the solutions. All rats were sacrificed 3 days after irradiation and the mucosal thickness and villus height of jejunum, ileum and colon were measured. The morphological parameters of the small intestine represented significant differences between two solution groups irradiated 10 or 15 Gy, except for villus height of jejunum in 15 Gy-subgroup (P=0.065). There was no significant morphometric difference between two groups irradiated with 20 Gy of radiation. Probiotics appear to be effective for the morphological shortening of small intestinal mucosa damaged by radiation less than or equal to 15 Gy.

Comportamento de cepas distintas de Lactobacillus acidophilus em queijo petit-suisse

O objetivo do presente trabalho foi avaliar as características de físico-químicas e microbiológicas de queijo petit-suisse processado com a adição de duas cepas de Lactobacillus acidophilus: LA-14 (potencialmente probiótica) e La-5 (comprovadamente probiótica), utilizando Streptococcus thermophilus TA040 como cultura starter. Três queijos petit-suisse foram preparados: Q1 (controle:TA040), Q2 (TA040 + LA-14) e Q3 (TA040 +La-5). Foram realizadas análises microbiológicas (determinação das populações dos microrganismos La-5, La-14 e TA040) e físico-químicas (umidade e pH) após 1, 7, 14, 21 e 28 dias de armazenamento dos produtos a 4±1°C. As populações de L. acidophilus oscilaram entre 7,46 e 7,62 log UFC g -1 para La-5 e entre 6,39 e 6,83 log UFC g -1 para LA-14, evidenciando que a sobrevivência de L. acidophilus no produto depende de características particulares da cepa. Populações superiores da cultura starter foram observadas para Q2 (9,58 - 9,68 log UFC g -1 ) e Q3 (9,42 - 9,79 log UFC g -1 ), quando comparadas a Q1 (9,11 - 9,23 log UFC g -1 ), sugerindo sinergismo entre L. acidophilus e o starter. A umidade e o pH permaneceram estáveis e não diferiram entre os queijos após o 1º dia de armazenamento (p>0,05). As características peculiares das cepas de L. acidophilus determinaram os comportamentos distintos observados nos queijos petitsuisse, sendo possível detectar a melhor adaptação da cepa La-5 ao produto, o que resultou em populações significativamente superiores quando comparada a LA-14.

Particular behavior of different Lactobacillus acidophilus strains in petit-suisse cheese. The objective of this study was to evaluate the physico-chemical andmicrobiological characteristics of petit-suisse cheeses manufactured with the addition of two Lactobacillus acidophilus strains: LA-14 (potentially probiotic) and La-5 (probiotic culture), using Streptococcus thermophilus TA040 as starter culture. Three cheese-making trials were prepared: Q1 (control: with TA040), Q2 (with TA040 + LA-14), and Q3 (with TA040 + La-5). Parameters analyzed included microbial counts of probiotic, potentially probiotic and starter microorganisms, and physico-chemical parameters (pH and moisture) after 1, 7, 14, 21, and 28 days of storage of the product at 4±1°C. Viable counts of L. acidophilus remained between 7.46 and 7.62 log CFU g -1 for La-5, and between 6.39 and 6.83 log CFU g -1 for LA-14. As for the starter, higher populations were observed for Q2 (9.58 - 9.68 log CFU g -1 ) and Q3 (9.42 - 9.79 log CFU g -1 ), when compared to Q1, which suggests synergism between L. acidophilus and the starter culture. Moisture and pH values remained stable for cheeses Q1, Q2, and Q3, and no significant differences were detected between cheeses after the first day of storage (p>0.05). Particular features of both L. acidophilus strains determined different behavior in petit-suisse cheese, and the better adaptation of the La-5 to the product environment was perceptible, since higher populations were observed when compared to LA-14.

Digestión de la lactosa por una leche fermentada con lactobacillus acidophilis y lactobacillus casei de origen humano / Lactose digestion by milk fermented with lactobacillus acidophilus and lactobacillus casei of human origin

El propósito fue determinar si una leche no comercial fermentada con Lactobacillus casei y Lalctobacillus acidophilus de origen humano (LFC) que fuera desarrollada por CERELA (Centro de Referencia para Lactobacilos) es mejor tolerada que la leche común (LC) por sujetos con deficiencia de lactasa (<1 unidad/g de tejido fresco) e intolerancia a la lactosa. Fueron estudiados 18 individuos sanos con deficiencia de lactasa intestinal e intolerancia a la lactosa, y 12 controles. Las preparaciones lácteas consistieron en 480 ml y 240 ml de LFC y LC. Se usó la prueba del H2 en el aire espirado para medir el grado de absorción de la lactosa y el tiempo de tránsito boca ciego (TTBC), y se evaluó la sintomatología clínica después de la administración de cada una de las preparaciones. La excreción de Ha luego de 480 ml de LFC fue de 19,5 ñ 12,1 ppm versus 52,6 ñ 31,9 ppm obtenido con igual dosis de LC (p < 0,0008). Los resultados también mostraron que 480 ml de la LFC prolonga significativamente el TTBC 111,0 ñ 6,78 minutos versus 54,0 ñ 5,09 minutos de LC (p < 0,001) y reduce la presencia de síntomas clínicos (p < 0,08) especialmente los borborismos (p < 0,025), el meteorismo (p < 0,05), la diarrea (p < 0,05) y los cólicos abdominales (p < 0,05). Se concluye que la LFC mejora la digestión de la lactosa, influye sobre el TTBC y disminuye la presencia de síntomas de intolerancia en sujetos con hipolactasia e intolerancia clínica a la lactosa