Effect of peanut butter matrices on the fate of probiotics during simulated gastrointestinal passage

Influence of probiotics, included in peanut butter, on the fate of selected Salmonella and Listeria strains under simulated gastrointestinal conditions

“…Trends of probiotic bacterial survival under simulated gastrointestinal conditions were similar to what was observed in a previous study of our laboratory (Klu and Chen ). In general, probiotic cell counts decreased on the onset of the experiment, but increased after 6 h of gastrointestinal passage (data not shown).…”

“…Studies conducted in our laboratory have showed that peanut butter matrix is able to protect different probiotic bacteria during storage (Klu et al . , ) and under simulated gastrointestinal conditions (Klu and Chen ). Thus, ‘probiotic peanut butter’ has been proposed as a possible intervention to address malnutrition and diarrhoea concurrently in developing countries.…”

“…Peanut butter is being used as a major ingredient of Ready to Use Therapeutic Foods (RUTFs) for the treatment of severe malnutrition (Manary et al 2012). Studies conducted in our laboratory have showed that peanut butter matrix is able to protect different probiotic bacteria during storage (Klu et al 2012(Klu et al , 2014 and under simulated gastrointestinal conditions (Klu and Chen 2015). Thus, 'probiotic peanut butter' has been proposed as a possible intervention to address malnutrition and diarrhoea concurrently in developing countries.…”

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

“…In case of Lb. rhamnosus GG originating from a commercial product, higher viability in gastric and intestinal phase was observed for full fat peanut butter (fat content of 50.10 ± 1.16%) when compared to reduced fat peanut butter (Klu & Chen, 2015). In agreement, bile addition and incubation had virtually no effect on the viability of Lb.…”

Subprodutos de acerola como fontes de compostos fenólicos em leites fermentados probióticos

“…A firmeza do gel depende, principalmente, da força da rede de proteínas do leite, que pode ser influenciada pelo teor de sólidos totais, tratamento térmico, taxa de acidificação, tipo de cultura starter empregada, condições de incubação e atividade proteolítica. A adição de fibras ao produto pode induzir a mudanças na capacidade de retenção de água, alterando a estrutura e, consequentemente, a textura do mesmo (SAH et al, 2016;COSTA et al, 2015;BEDANI et al, 2013;ESPÍRITO-SANTO et al, 2012;DOMAGALA, 2009 Pesquisadores sugerem que a tolerância dos probióticos ao pH gástrico e aos sais biliares pode ser influenciada pelos alimentos transportadores, ou seja, pela matriz alimentar (SUCCI et al, 2017;PADILHA et al, 2016;KLU et al, 2015;RANADHEERA et al, 2012).…”