Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth

Leite, Ana Karoline Ferreira; Santos, Brenda Novais; Fonteles, Thatyane Vidal; Rodrigues, Sueli

doi:10.1016/j.fbio.2021.101080

Cited by 11 publications

(10 citation statements)

References 44 publications

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“…Tagatose was catalyzed by tagatose-6-phosphokinase and tagatose-1, 6-diphosphate aldolase to generate glyceraldehyde 3-phosphate, which is involved in the glycolysis pathway [ 57 ]. Leite et al [ 58 ] showed that tagatose can promote the growth of Bifidobacterium infantis NRRL B-41661. Therefore, tagatose may also promote the growth of L. reuteri .…”

Section: Resultsmentioning

confidence: 99%

Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

Yang

Wen

Qin

et al. 2022

Foods

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Coix seed (Coix lachryma-jobi L.) is an important nourishing food and traditional Chinese medicine. The role of their bioactive constituents in physiology and pharmacology has received considerable scientific attention. However, very little is known about the role of coix seed bioactive components in the growth of Limosilactobacillus reuteri (L. reuteri). This study aimed to evaluate the effects of coix seed extract (CSE) on the growth, acidifying activity, and metabolism of L. reuteri. The results showed that CSE can increase the growth and acidifying activity of L. reuteri compared with the control group. During the stationary phase, the viable bacteria in the medium supplemented with coix seed oil (CSO, 13.72 Log10 CFU/mL), coix polysaccharide (CPO, 12.24 Log10 CFU/mL), and coix protein (CPR, 11.91 Log10 CFU/mL) were significantly higher (p < 0.05) than the control group (MRS, 9.16 Log10 CFU/mL). CSE also enhanced the biosynthesis of lactic acid and acetic acid of L. reuteri. Untargeted metabolomics results indicated that the carbohydrate metabolism, amino acid metabolism, and nucleotide metabolism activities of L. reuteri were increased after adding CSE. Furthermore, CSE increased the accumulation of bioactive metabolites, such as phenyl lactic acid, vitamins, and biotin. Overall, CSE may have prebiotic potential and can be used to culture L. reuteri with high viable bacteria.

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Section: Resultsmentioning

confidence: 99%

Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

Yang

Wen

Qin

et al. 2022

Foods

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“…The supernatant containing the residual sugars (glucose and fructose) and gluco‐oligosaccharides were quantified by high‐performance liquid chromatography (HPLC) as reported by Leite et al . (2021). The sugars present in the acerola juice were quantified before and after the oligosaccharides synthesis.…”

Section: Methodsmentioning

confidence: 99%

“…Three digestion phases (gastric, enteric I, and enteric II) were simulated using three sequential glass bioreactors (300 mL each) connected to a controller equipped with a potentiometer, peristaltic pumps, a magnetic stirrer, and a thermostatic bath Leite et al . (2021).…”

Section: Methodsmentioning

confidence: 99%

“…Lacticaseibacillus casei (former Lactobacillus casei ) is a probiotic bacteria found in human intestines and it is the most studied and commercially applied one (Hill et al ., 2018). Despite prebiotic juice containing oligosaccharides and dextran stimulating the Lacticaseibacillus casei growth (Hu et al ., 2020; Leite et al ., 2021), studies regarding the effects of simulated gastrointestinal conditions are scarce.…”

Section: Introductionmentioning

confidence: 99%

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High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B‐442 growth

Nascimento

Santos

Rodrigues

2022

Int J of Food Sci Tech

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In the present study, a prebiotic acerola juice containing gluco-oligosaccharides and dextran was produced and processed by high-intensity ultrasound (HIUS). After a simulated in vitro digestion, the glucooligosaccharides and dextran maintained 90% and 80% of their initial concentration in all prebiotic's juices. At the same time, Vitamin C and phenolic compounds concentration increased significantly by 19% and 7% (P < 0.05). After the in vitro digestion, the prebiotic juice HIUS processed by 10 min showed the highest increase in gluco-oligosaccharides and bioactive compound concentrations. The HIUS processing imparted some dextran hydrolysis and improved its fermentability by Lacticaseibacillus casei. Gluco-oligosaccharides were extensively consumed as substrate in simulated intestinal conditions, promoting the L. casei NRRL B-442 growth and production of organic acids and short-chain organic acids. The prebiotic juice HIUS processed for 6 min showed the best responses regarding the metabolism of L. casei NRRL B-442. The results showed high-intensity ultrasound processed acerola juices containing glucooligosaccharides and dextran as a prebiotic food.

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“…Researchers have previously used different in vitro protocols with varying parameters to detect LAB survival making the comparison of results difficult. The standardised INFOGEST in vitro digestion protocol (Brodkorb et al, 2019) has been widely used to assess nutrient and bioactive compounds' bioaccessibility, but only a few studies (Islam et al, 2021;Leite et al, 2021) have used it to evaluate LAB viability in food. Therefore, this study evaluated the composition and quality of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.)…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage

Mandha

Shumoy

Matemu

2022

Int J of Food Sci Tech

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This study evaluated the composition of watermelon and mango juices fermented by Levilactobacillus (L.) brevis, Lacticaseibacillus (La.) casei and Pediococcus (P.) pentosaceus and subsequently simulated in vitro digestion and storage (4°C for 35 days). After fermentation (24 h), the microorganisms grew (~9 log CFU mL −1 ) and fermented watermelon (FWJ) and mango juice (FMJ) became more red and yellow, respectively. DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2 0 -azino-bis (3-ethylbenzothiazoline-6sulfonic acid)) free radical scavenging capacities significantly increased in L. brevis and La. casei FMJ. After in vitro digestion, all the strains except La. casei in FMJ significantly decreased (P < 0.05), and P. pentosaceus survival was 2.4 and 4.5 times higher in FWJ and FMJ, respectively, than as pure culture. After storage, cell counts remained above 7 log CFU mL −1 , and no changes in quality attributes, total phenolic content and antioxidant capacity were recorded in P. pentosaceus FMJ. Thus, watermelon and mango are suitable matrices for lactic acid bacteria.

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Cashew apple juice containing gluco-oligosaccharides, dextran, and tagatose promotes probiotic microbial growth

Cited by 11 publications

References 44 publications

Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

Effect of Coix Seed Extracts on Growth and Metabolism of Limosilactobacillus reuteri

High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B‐442 growth

Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage

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