Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk

Borgonovi, Taís Fernanda; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto

doi:10.1016/j.lwt.2021.111124

Cited by 15 publications

(8 citation statements)

References 61 publications

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“…casei in the FM with pulp fruits was lower than that in FMC ( Table 1 ). A similar result was previously observed by Borgonovi et al [ 6 ], in which a synergistic relationship between fruit pulp and the LAB in FM with pulp fruit was not observed. This type of interaction between LAB and fruit may vary according to the strain and/or type of fruit.…”

Section: Resultssupporting

confidence: 92%

“…The buriti pulp contains higher amounts of flavonoids compared to the passion fruit pulp; it is also rich in quercetin, while the major compounds of the passion fruit pulp are orientin, followed by vitexin. The fruit pulps are rich in carotenoids, and β-carotene is the major carotenoid in both pulps [ 6 ]. These compounds are known to modulate positively the intestinal microbiota.…”

Section: Resultsmentioning

confidence: 99%

“…For the fermentation process, the bottles were incubated in a water bath (EVLAB, Londrina, PR, Brazil) at 42 °C until reaching a pH of 4.6. After the fermentation was completed, the product was cooled and the curd was manually broken in a standardized way for all formulations; finally, it was cooled to 4 °C and then stored, as described by Borgonovi et al [ 6 ].…”

Section: Methodsmentioning

confidence: 99%

“…Another trend in the development of functional dairy products is to supplement them with fruit pulp, which can improve sensory properties, such as taste, aroma, texture, and color, diversifying the products available on the market [ 5 , 6 ]. Tropical fruit pulp, especially from unconventional fruits—those that are not widely known or consumed by most of the population—contribute to the healthy appeal at the same time as increasing the nutritional value of the product given the bioactive compounds naturally found in them.…”

Section: Introductionmentioning

confidence: 99%

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Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota

Borgonovi

Salgaço

Oliveira

et al. 2022

Foods

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The effect of putative probiotic fermented milk (FM) with buriti pulp (FMB) or passion fruit pulp (FMPF) or without fruit pulp (FMC) on the microbiota of healthy humans was evaluated. FM formulations were administered into a simulator of the human intestinal microbial ecosystem (SHIME®) to evaluate the viability of lactic acid bacteria (LAB), microbiota composition, presence of short-chain fatty acids (SCFA), and ammonium ions. The probiotic LAB viability in FM was affected by the addition of the fruit pulp. Phocaeicola was dominant in the FMPF and FMB samples; Bifidobacterium was related to FM formulations, while Alistipes was associated with FMPF and FMB, and Lactobacillus and Lacticaseibacillus were predominant in FMC. Trabulsiella was the central element in the FMC, while Mediterraneibacter was the central one in the FMPF and FMB networks. The FM formulations increased the acetic acid, and a remarkably high amount of propionic and butyric acids were detected in the FMB treatment. All FM formulations decreased the ammonium ions compared to the control; FMPF samples stood out for having lower amounts of ammonia. The probiotic FM with fruit pulp boosted the beneficial effects on the intestinal microbiota of healthy humans in addition to increasing SCFA in SHIME® and decreasing ammonium ions, which could be related to the presence of bioactive compounds.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota

Borgonovi

Salgaço

Oliveira

et al. 2022

Foods

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“…The effects of the application of passion fruit and buriti pulps on probiotic and starter lactic acid bacteria growth on fermented milk was evaluated [63]. Fruit pulp can contribute to enhancing the nutritional properties of fermented milk since it contains high amounts of bioactive compounds, such as phenolic compounds, tannins, flavonoids, among others [64].…”

Section: Nutritional Propertiesmentioning

confidence: 99%

Opportunities and Challenges of Plant Bioactive Compounds for Food and Agricultural-Related Areas

Santos¹,

Wancura²,

Oro³

et al. 2022

Phyton

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The growing development of biological products highlights the social and environmental responsibility that several industrial companies are facing in recent years. In this context, the advancement of bioprocessing as an alternative for exploring the potential of ecologically based products, especially in biofuels, food, and agro-industrial business, exposes the rational efficiency of the application of renewable sources in different industrial segments. Industries strongly associated with food production concentrate large amounts of wastes rich in bioactive compounds. A range of highly effective technologies has been highly explored to recover large concentrations of prominent compounds present in these materials. The advances in this scenario assurance value addition to these by-products, in addition to highlighting their various technological applications, considering the biorefinery and ecologically based production concepts. Accordingly, this review article described a detailed and systematic approach to the importance of using bioactive compounds and exploring the main sources of these elements. Also, some recent and innovative research that has achieved encouraging results was highlighted. Furthermore, the study included the main extraction technologies that have been investigated as a strategy of prospecting the application of bioactive compounds and optimizing the processes for obtaining natural compounds from plant sources. Finally, future outlooks were presented to contribute to the innovative opportunities and applicability of highly promising technologies and manipulations of bioactive compounds from a range of perspectives.

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Dairy Probiotic Products

Camelo‐Silva

Verruck

Luccio

et al. 2023

Microbes in the Food Industry

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Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk

Cited by 15 publications

References 61 publications

Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota

Functional Fermented Milk with Fruit Pulp Modulates the In Vitro Intestinal Microbiota

Opportunities and Challenges of Plant Bioactive Compounds for Food and Agricultural-Related Areas

Dairy Probiotic Products

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