Evaluating the Stability of a Novel Nutraceutical Formulation Combining Probiotic Limosilactobacillus fermentum 296, Quercetin, and Resveratrol Under Different Storage Conditions

Nascimento, Davi dos Santos; Sampaio, Karoliny Brito; Nascimento, Yuri Mangueira do; Souza, Thalisson Amorim de; Souza, Fábio Santos de; Júnior, José Venâncio Chaves; Tavares, Josean Fechine; Silva, Marcelo Sobral da; Alves, José Luiz; Souza, Evandro Leite de

doi:10.1007/s12602-022-10011-z

Cited by 7 publications

(5 citation statements)

References 48 publications

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“…The pH values (method 981.12) were determined with a digital potentiometer (Quimis, Diadema, SP, Brazil) [37]. Contents of sugars (glucose, fructose, maltose, and rhamnose), lactic and short-chain fatty acids (SCFA) (acetic, propionic, and butyric acids), and phenolic compounds were determined with high-performance liquid chromatography using a liquid chromatograph (model 1260 Infinity LC, Agilent Technologies, St. Clara, CA, USA) and previously described analytical conditions [38,39]. The OpenLab CDS, ChemStation Edition.…”

Section: Determination Of Microbial Metabolism During In Vitro Fecal ...mentioning

confidence: 99%

“…Initially, 2 g of media with AL10, ALA5, GL10, and GLA5 were homogenized separately with 10 mL of 80% methanol (Sigma-Aldrich, St. Louis, MO, USA), kept resting for 24 h under room temperature, and filtered (125 mm filter, Whatman®, GE Healthcare, Chicago, IL, USA). The determination of the antioxidant capacity using DPPH • radical was performed as previously described [39]. Aliquots (50 µL) of the samples were reacted with DPPH solution in methanol (250 µL), shaken vigorously, and kept (30 min) in the dark.…”

Section: Determination Of the Antioxidant Capacity During In Vitro Fe...mentioning

confidence: 99%

“…The determination of the antioxidant capacity using ABTS •+ radical was performed as previously described [39]. The ABTS radical cation (ABTS •+ ) was generated with the reaction of 5 mL of aqueous ABTS solution (7 mM) + 88 µL of potassium persulfate solution (140 mM).…”

Section: Determination Of the Antioxidant Capacity During In Vitro Fe...mentioning

confidence: 99%

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Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

Araújo,

de Albuquerque,

Sampaio

et al. 2024

Foods

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This study evaluated the effects of acerola and guava fruit processing co-products fermented with probiotic Lactobacillus acidophilus LA-05 and Lacticaseibacillus paracasei L-10 on the abundance of different intestinal bacterial groups and microbial metabolic activity during 48 h of in vitro fecal fermentation. Digested fermented fruit co-products increased the relative abundance of beneficial bacterial groups while overall decreasing or maintaining the relative abundance of non-beneficial bacterial groups, suggesting selective stimulatory effects on beneficial bacterial intestinal populations. The fermented co-products stimulated microbial metabolic activity due to decreased pH, sugar consumption, short-chain fatty acid production, phenolic compound and metabolic profile alteration, and high antioxidant capacity during fecal fermentation. Acerola and guava co-products have high nutritional value and bioactive compounds whose fermentation with probiotics improves their potential functionalities. The results show that fermented fruit co-products could induce beneficial changes in the relative abundance of several bacterial groups as well as in the metabolic activity of the human intestinal microbiota. These results highlight their potential as novel and circular candidates for use as synbiotic ingredients.

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Section: Determination Of Microbial Metabolism During In Vitro Fecal ...mentioning

confidence: 99%

Section: Determination Of the Antioxidant Capacity During In Vitro Fe...mentioning

confidence: 99%

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Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

Araújo,

de Albuquerque,

Sampaio

et al. 2024

Foods

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“…Considering the early clinical evidence that probiotics, prebiotics, symbiotics, and polyphenols may alleviate glycemic dysfunction in DM conditions [ 235 ], while preclinical and clinical studies evaluating the effects of combined probiotics and polyphenols [ 236 , 237 , 238 ] in DR are not conducted, it is reasonable to suggest that DR patients may benefit from daily consumption of probiotics and dietary polyphenols for better glycemic control ( Figure 4 ).…”

Section: Potential Interactions Among Polyphenols Probiotics and Gut ...mentioning

confidence: 99%

New Insights on Dietary Polyphenols for the Management of Oxidative Stress and Neuroinflammation in Diabetic Retinopathy

et al. 2023

Self Cite

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Diabetic retinopathy (DR) is a neurodegenerative and vascular pathology that is considered one of the leading causes of blindness worldwide, resulting from complications of advanced diabetes mellitus (DM). Current therapies consist of protocols aiming to alleviate the existing clinical signs associated with microvascular alterations limited to the advanced disease stages. In response to the low resolution and limitations of the DR treatment, there is an urgent need to develop more effective alternative therapies to optimize glycemic, vascular, and neuronal parameters, including the reduction in the cellular damage promoted by inflammation and oxidative stress. Recent evidence has shown that dietary polyphenols reduce oxidative and inflammatory parameters of various diseases by modulating multiple cell signaling pathways and gene expression, contributing to the improvement of several chronic diseases, including metabolic and neurodegenerative diseases. However, despite the growing evidence for the bioactivities of phenolic compounds, there is still a lack of data, especially from human studies, on the therapeutic potential of these substances. This review aims to comprehensively describe and clarify the effects of dietary phenolic compounds on the pathophysiological mechanisms involved in DR, especially those of oxidative and inflammatory nature, through evidence from experimental studies. Finally, the review highlights the potential of dietary phenolic compounds as a prophylactic and therapeutic strategy and the need for further clinical studies approaching the efficacy of these substances in DR management.

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“…These therapeutic aspects are also of interest to the pharmaceutical and food industry, as they can be used as a marketing or branding strategy that has increasingly attracted the attention of the consumer public [ 52 ]. Nascimento et al [ 53 ] proposed the formulation of a nutraceutical containing L. fermentum 296, quercetin and resveratrol which maintained high bacterial activity over 90 days of storage. Despite the various metabolic benefits that probiotics have demonstrated for the health of consumers, this is an issue that must be evaluated very carefully.…”

Section: Probiotics: the Current State Of An Ancient Practicementioning

confidence: 99%

Journey of the Probiotic Bacteria: Survival of the Fittest

et al. 2022

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This review aims to bring a more general view of the technological and biological challenges regarding production and use of probiotic bacteria in promoting human health. After a brief description of the current concepts, the challenges for the production at an industrial level are presented from the physiology of the central metabolism to the ability to face the main forms of stress in the industrial process. Once produced, these cells are processed to be commercialized in suspension or dried forms or added to food matrices. At this stage, the maintenance of cell viability and vitality is of paramount for the quality of the product. Powder products requires the development of strategies that ensure the integrity of components and cellular functions that allow complete recovery of cells at the time of consumption. Finally, once consumed, probiotic cells must face a very powerful set of physicochemical mechanisms within the body, which include enzymes, antibacterial molecules and sudden changes in pH. Understanding the action of these agents and the induction of cellular tolerance mechanisms is fundamental for the selection of increasingly efficient strains in order to survive from production to colonization of the intestinal tract and to promote the desired health benefits.

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Evaluating the Stability of a Novel Nutraceutical Formulation Combining Probiotic Limosilactobacillus fermentum 296, Quercetin, and Resveratrol Under Different Storage Conditions

Cited by 7 publications

References 48 publications

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

Fermenting Acerola (Malpighia emarginata D.C.) and Guava (Psidium guayaba L.) Fruit Processing Co-Products with Probiotic Lactobacilli to Produce Novel Potentially Synbiotic Circular Ingredients

New Insights on Dietary Polyphenols for the Management of Oxidative Stress and Neuroinflammation in Diabetic Retinopathy

Journey of the Probiotic Bacteria: Survival of the Fittest

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