The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats

Abstract

Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic “requeijão cremoso” incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect in an animal model for 2 weeks has been evaluated. Wistar adult health rats were randomized into one to five groups (n = 8 for each group): Control (C); “requeijão cremoso” without probiotic (RC); probiotic inoculated in the milk before pasteurization at 65°C/30 min (RPP); “requeijão cremoso” inoculated before the fusion step and consequently exposed to 90°C/5 min (RPF); and “requeijão cremoso” inoculated after fusion step, i.e., once the product temperature reached 50°C (RPAF). At the end of treatment, analysis of molecular markers of proteins of stress and antioxidant system, HSP 25, 60, 70 and 90, SOD and catalase were performed in the animals’ muscles by Western Blot technique. The HSP25, HSP90 and catalase levels of C, RPP, RPF, and RPAF were similar, indicating that the homeostasis remained unchanged. The incorporation of B. coagulans GBI-30 6086 in the “requeijão cremoso” was shown to be stable and the microorganism remained viable in all steps tested. The incorporation of the probiotic strain in the fusion stage facilitated the technological process, since it allowed a better homogenization of the product and did not affect the maintenance of the metabolic homeostasis of rats.

The future of functional food: Emerging technologies application on prebiotics, probiotics and postbiotics

“…The lactobacilli group, together with Bifidobacterium , is the most familiar genera used as probiotics for human consumption. Furthermore, other genera, such as Bacillus , may also present strains with probiotic properties (Pereira et al., 2018; Soares et al., 2019b). Dairy food is the most popular vehicle to deliver probiotics to humans due to the easy adaptation of these microorganisms to the dairy matrix (Dunand et al., 2019) and overall high acceptance by consumers (Champagne et al., 2018).…”

A Combination of Apple Vinegar Drink with Bacillus coagulans Ameliorates High Fat Diet-Induced Body Weight Gain, Insulin Resistance and Hepatic Steatosis

“…Freeze-dried spores of B. coagulans GBI-30 6086, kindly provided by Ganeden Inc. (Mayfield Heights, OH, USA) were added to vinegar drinks in order to achieve 10 9 -10 10 spores per serving of the drink product (200 mL), i.e., approximately 10 7 -10 8 spores/mL. This dose was selected based on two different rat studies that showed increased fecal SCFA [28] and no metabolic homeostasis affectation [20].…”

“…However, these microorganisms cannot survive heat treatment. Bacillus spores can survive severe processing conditions as well as tolerate and resist against the harsh conditions found in the gastrointestinal tract [20]. Although the use of probiotic strains of Bacillus is still recent, emerging studies have described the health benefits associated with their ingestion [20,21].…”

“…Bacillus spores can survive severe processing conditions as well as tolerate and resist against the harsh conditions found in the gastrointestinal tract [20]. Although the use of probiotic strains of Bacillus is still recent, emerging studies have described the health benefits associated with their ingestion [20,21]. For instance, probiotic strains of Bacillus were shown to provide protective effects against high fat diet-induced metabolic disorders in mice [22] and anti-obesity effects [23].…”

“…However, relatively few studies have examined the possible synergistic effect between fermented foods and a specific Bacillus species. B. coagulans GBI-30 is a lactic producing, spore forming, bacteria with GRAS (generally recognized as safe) status [20]. Authorized for human usage, the strain, that transiently colonizes the intestine without the need for frequent consumption, has already been proven to have beneficial effects in a variety of disorders, including irritable bowel syndrome, colitis, rheumatoid arthritis, and common viral infections of the respiratory tract [24].…”