Effect of probiotic bacteria in composition of children's saliva

Sarmento, Érika Gomes; César, Dionéia Evangelista; Martins, Maurílio Lopes; Góis, Elton Geraldo de Oliveira; Martins, Eliane Maurício Furtado; Campos, André Narvaes da Rocha; Del'Duca, Alessandro; Martins, Aurélia Dornelas de Oliveira

doi:10.1016/j.foodres.2018.10.017

Cited by 11 publications

(9 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Petit-Suisse cheese is a lightly sour and soft cheese, added or not with other ingredients such as fruit pulp or sugar (Sarmento et al 2018). It is usually consumed as a dessert and is designed to target children.…”

Section: Introductionmentioning

confidence: 99%

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

et al. 2020

View full text Add to dashboard Cite

The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product which is well established in the Brazilian dairy market; however, its consumption is restricted to children and has few sales variations. The objective of the present work was to investigate the consumers' perception about Petit-Suisse and to identify possibilities of market expansion for this product category, through the technique of Completion task. According to the participants, Petit-Suisse is a widely accepted product, and its recognition was strongly related to the brand. Besides, although considered a product intended primarily for children, as a snack option, there is a substantial market possibility for the consumption of this product by other groups. Completion task made it possible to identify that there are different aspects of Petit-Suisse cheese, like flavor, composition and functional appeal that can still be explored by the dairy industry in making more competitive products on the market.

show abstract

Section: Introductionmentioning

confidence: 99%

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Each study that met the inclusion criteria was analyzed to identify prebiotic compounds or probiotic strains and their effects on the oral microbial flora or immunological markers involved in mental disorders. Three distinct effects on oral dysbiosis associated with mental disorders emerged: modulation of the oral microbiome [ 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 ], antimicrobial activity [ 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 ], and modulation of immunological or inflammatory factors [ 43 , 44 , 46 , 56 , 70 , 71 , 72 , 73 , 74 , 75 ].…”

Section: Resultsmentioning

confidence: 99%

“…Table 3 shows the different probiotic strains investigated alone or in combination in 12 in vitro studies [ 41 , 42 , 43 , 44 , 45 , 46 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 ] and 23 in vivo studies [ 46 , 47 , 48 , 49 , 50 , 51 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 ] including three using animal models [ 46 , 70 , 71 ]. The experiments in patients were performed with small samples ( n = 12 to 108) and a short follow-up period (1 day to 36 weeks).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Pre and Probiotics Involved in the Modulation of Oral Bacterial Species: New Therapeutic Leads in Mental Disorders?

et al. 2021

View full text Add to dashboard Cite

This systematic review aims to identify probiotics and prebiotics for modulating oral bacterial species associated with mental disorders. Using the Preferred Reporting Items for Systematic Reviews and Meta-Analysis guideline, we search the electronic MEDLINE database published till January 2021 to identify the studies on probiotics and/or prebiotics for preventing and treating major oral dysbiosis that provokes mental disorders. The outcome of the search produces 374 records. After excluding non-relevant studies, 38 papers were included in the present review. While many studies suggest the potential effects of the oral microbiota on the biochemical signalling events between the oral microbiota and central nervous system, our review highlights the limited development concerning the use of prebiotics and/or probiotics in modulating oral dysbiosis potentially involved in the development of mental disorders. However, the collected studies confirm prebiotics and/or probiotics interest for a global or targeted modulation of the oral microbiome in preventing or treating mental disorders. These outcomes also offer exciting prospects for improving the oral health of people with mental disorders in the future.

show abstract

“…Entre os alimentos funcionais, destacam-se os probióticos, que são microrganismos vivos que, quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro (FAO/WHO, 2002). Os probióticos auxiliam na melhoria da constipação intestinal (MARTÍNEZ-MARTÍNEZ et al, 2017;EOR et al, 2019); na redução de bactérias cariogênicas (SARMENTO et al, 2019); como coadjuvante no tratamento de Helicobacter pylori (ESLAMI et al, 2019), da obesidade (MARQUES et al, 2019) e de doenças gastrointestinais (DOMINGO, 2017;ZHAO et al, 2017); na redução dos níveis de lipoproteína de baixa densidade no sangue (CAMPOS et al, 2019), na prevenção de doenças alérgicas (SOUZA et al, 2010), dentre vários outros benefícios.…”

Section: Introductionunclassified

Pêssego Minimamente Processado Enriquecido Com Bactérias Probióticas / Minimally Processed Peach as Enriched With Probiotic Bacteria

Ribeiro¹,

Matias

Dias³

et al. 2020

BJD

Self Cite

View full text Add to dashboard Cite

RESUMO O objetivo desta pesquisa foi analisar a contagem de Lactobacillus rhamnosus, Lactobacillus acidophilus e Lactobacillus plantarum em pêssego minimamente processado e verificar as características físico-químicas e microbiológicas dos produtos obtidos. Microscopia eletrônica de varredura também foi realizada para avaliar a aderência dos microrganismos ao tecido da fruta. A adição dos probióticos não alterou (p>0,05) parâmetros físico-químicos sólidos solúveis, acidez e pH do pêssego minimamente processado. As concentrações de vitamina C não diferiram de forma significativa (p>0,05) durante a armazenagem, mas o conteúdo de carotenoides totais reduziu do inicio para o final da vida de prateleira (p<0,05) dos pêssegos, variando de 0,0053 mg/100g a 0,0018 mg/100g. A coordenada de cor b* diferiu (p<0,05) entre as amostras havendo influência do tempo (p<0,05) até às 120 horas de armazenamento, indicando perda da cor amarela da fruta. A contagem das bactérias probióticas após 120 horas de armazenamento foi acima de 10 7 UFC/g quantidade ideal para se garantir benefícios ao consumidor. A microscopia eletrônica de varredura revelou excelente aderência dos lactobacilos ao tecido do pêssego indicando boa interação dos probióticos com a fruta, que apresentou qualidade microbiológica satisfatória e pode ser um veículo promissor das bactérias probióticas para a população.

show abstract

Effect of probiotic bacteria in composition of children's saliva

Cited by 11 publications

References 25 publications

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

Pre and Probiotics Involved in the Modulation of Oral Bacterial Species: New Therapeutic Leads in Mental Disorders?

Pêssego Minimamente Processado Enriquecido Com Bactérias Probióticas / Minimally Processed Peach as Enriched With Probiotic Bacteria

Contact Info

Product

Resources

About