Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions

Prestes, Amanda Alves; Verruck, Silvani; Vargas, Maria Augusta Mundim; Canella, Maria Helena Machado; Camelo‐Silva, Callebe; Barros, Eulália Lopes da Silva; Dantas, Adriana Cibele de Mesquita; Oliveira, Luan Valdomiro Alves de; Maran, Bruna Marchesan; Matos, Mailson; Helm, Cristiane Vieira; Prudêncio, Elane Schwinden

doi:10.1016/j.foodres.2021.110135

Cited by 20 publications

(9 citation statements)

References 71 publications

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“…However, studies show that for foods or probiotic supplements to offer such benefits, they must reach the ileum of the small intestine at a minimum concentration of 6 CFU/g. However, the concentration of viable strains is expected to decrease by about 2 CFU/g as it passes through the gastrointestinal tract, so it is recommended that the food or supplement have a concentration of at least 8 CFU g -1 (Prestes et al, 2021;Haji et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Tables 1-2 presents the results of the probiotic viability of the analyzed products, showing the initial concentration and survival during passage through the simulated model of the gastrointestinal tract. During the passage through the stomach, the number of viable cells and the survival of probiotic microorganisms are reduced due to the extreme pH of gastric acid, which limits the effectiveness of probiotic microorganisms (Prestes et al, 2021;Haji et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Thus, several researchers have already assessed the resistance of microorganisms in gastrointestinal fluids by modeling the digestive process using in-vitro tests (Günter et al, 2022;Jin et al, 2020) It is known that exposure to oxygen and a decrease in pH reduces the concentration of probiotics, as well as the presence of sucrose, as a potential inhibitor, some products of the initial metabolism of lactic acid (diacetyl, acetaldehyde, acid lactic acid) can also be associated with the loss of viability of probiotic bacteria (Prestes et al, 2021;Haji et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

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Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

OSPANOV¹,

VELYAMOV²,

Tlevlessova

et al. 2023

Food Sci. Technol

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Functional nutrition is the use in everyday life of products of natural or artificial origin, which have a regulatory effect on the physiological functions, biochemical reactions of a person through the normalization of his microecological status. Cow remains a common raw material for yoghurts. In this article, the milk of small ruminants is considered as a raw material. The functionality of yogurt, shelf life, survival of bacteria in in vitro conditions are being studied. The purpose of the article is to identify the number of live microorganisms in terms of storage from -days, and in vitro conditions. Therefore, we chose the second method in order to study the viability of probiotics in the developed yogurts from sheep and goat milk, by modeling the gastrointestinal tract in vitro in comparison with the information available in the scientific literature. The studies were carried out in two stages: the stage of activation and preparation of strains, the second stage of modeling the gastrointestinal tract and checking at each stage of digestion. In this study, there were 8 samples, all samples showed a constant number of viable cells during 14 days of storage, even at 21 days there were viable bacteria. The number of viable cells was maintained at 107 and 106 CFU/ mL until the 21st day of storage at 4 °C. The difference between BB counts may be related to its sensitivity to oxygen. Based on the experimental data obtained, it can be concluded that the samples showed a good initial concentration of probiotics -above 1010 CFU/g, after activation, as well as after simulating passage through the gastrointestinal tract with an average decrease of 106 and 107 CFU/g, which proves the therapeutic ability yoghurts from sheep's milk obtained according to the claimed method.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

OSPANOV¹,

VELYAMOV²,

Tlevlessova

et al. 2023

Food Sci. Technol

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“…Recent studies have developed fermented milk as a matrix to study the probiotic stability and compounds bioavailability aiming at functional foods. For instance, Gnaphalium affine (Gao, Yu, He, Tang, & Zeng, 2018), pomegranate peel extract (Chan, Gan, Shah, & Corke, 2018), Guabiroba pulp (Prestes et al, 2021), have been used as supplementations to develop fortified fermented milk. In a study by Benzie, Chung, Wang, Richelle, and Bucheli (2006), zeaxanthin bioavailability was enhanced 3-fold by the homogenisation of wolfberry in the milk-based formulations (Benzie et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Formulating a novel fermented soy milk functional meal replacement among overweight individuals: a preliminary weight loss clinical trial

Shen¹,

Liu²,

Cao³

et al. 2021

JFB

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Meal replacement is an optimising strategy in designing structured diets for weight management. In this study, a novel fermented soy-whey based beverage was fortified with dietary bioactive ingredients containing probiotic strains (Lactobacillus bulgaricus and Streptococcus thermophilus). The aim of this study was to evaluate its efficacy on the body weight loss of participants pre-and post-meal replacement. A total of 20 participants underwent the weight loss program. Over the 14-day trial, women volunteers had a body weight loss of 6.70% of their initial body weight, and men had a comparable body weight reduction of 6.18%. In comparison to the blood glucose baseline level of 3.5420 mmol/L, the meal replacement decreased the level of blood glucose by nearly 50%, reaching 1.7785 mmol/L. Total cholesterol level was reduced by the beverage with a 15.7% reduction. The functional drink also decreased the triglycerides and low-density lipoprotein significantly (p<0.001). A significantly higher level of high-density lipoprotein was obtained at Day 14 (1.73 mmol/L) compared with Day 0 (1.23 mmol/L). The meal replacement was able to provide satiety within the average of 180.7 minutes post-meal. This study supports the soy-based functional milk is of benefit for weight management, glucose homeostasis and blood cholesterol-lowering effect.

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“…Milk is a highly nutritional valuable food that can be processed, fractionated, and included in dairy products, beverages, or food formulations (Al-Hilphy et al, 2020;Muñoz et al, 2018;Prestes et al, 2021;Vargas et al, 2021). In addition, dairy products are elucidated as being excellent sources of nutritional compounds, bring health benefits if introduced in a well-balanced diet (Feeney et al, 2021;Verruck et al, 2019a).…”

Section: Introductionmentioning

confidence: 99%

Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

et al. 2022

Self Cite

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The concentration of dairy products is widely applied in dairy manufacturing due to obtaining products with the high dry matter, added value, reduced volume, and an increase in shelf-life. Traditional thermal concentration processes are the most applied in dairy industries, however, high temperatures can damage the bioactive compounds in milk, in addition to modifying the physicochemical, sensory, and nutritional characteristics of concentrated products. This review summarizes the importance of replacing traditional concentration methods with unconventional non-thermal processes, which can bring an option to dairy industries due to the concentration enabling the preservation of proteins, enzymes, vitamins, color, and flavor of the product. Alternative methods, such as freeze concentration, membrane separation processes, and freeze-drying, compose recent works about new methodologies to concentrate dairy products without changing specific properties and increase the quality, which is one of the main purposes for the dairy industries. Through a comparative study with recent researches, this overview highlights some alternative concentration processes that can improve the yield and increase the quality of concentrated dairy products. With new environmentally sustainable methods and the possibility of reducing the costs of the concentration process, these emerging concentration methods become attractive for dairy industries from a technological and economic perspective.

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Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions

Cited by 20 publications

References 71 publications

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

Formulating a novel fermented soy milk functional meal replacement among overweight individuals: a preliminary weight loss clinical trial

Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties

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