In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice

Silva, Rhonyele Maciel da; Campelo, Pedro Henrique; Rodrigues, Suelí

doi:10.1016/j.foodres.2022.111036

Cited by 7 publications

(2 citation statements)

References 53 publications

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“…Gluco‐oligosaccharides were quantified using the glucose calibration curve because there is no available standard. Organic acids and short‐chain fatty acids (SCFAs) were also quantified by HPLC (Maciel da Silva et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

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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Section: Methodsmentioning

confidence: 99%

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

Self Cite

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“…45 In this study, the viable count increased to 8.17 lg (CFU mL −1 ) after fermentation, higher than the required 6-7 lg (CFU mL −1 ) for the probiotic claim. 46 The significant increase in activity counts may be because C. humilis is rich in carbohydrates, amino acids, minerals, among other nutrients. 27,47,48 Additionally, skim milk provides a source of nitrogen for Lactobacillus to promotes its reproduction.…”

Section: Food and Function Papermentioning

confidence: 99%

Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota

Li¹,

Chen²,

Guo³

et al. 2023

Food Funct.

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NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition

Silva

Filho

Campelo

et al. 2022

Food Bioprocess Technol

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In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice

Cited by 7 publications

References 53 publications

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

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

Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota

NMR Spectroscopy and Chemometrics to Evaluate the Effect of Different Non-Thermal Plasma Processing on Sapota-do-Solimões (Quararibea cordata Vischer) Juice Quality and Composition

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