Cocoa Pulp as Alternative Food Matrix for Probiotic Delivery.

Q1 Agricultural and Biological Sciences
Gabriele M Guimarães, Letícia A Soares, Tuânia N L Silva, Iracema L Q de Carvalho, Helder M S Valadares, George A Sodré, Daniel B Gonçalves, Elisabeth Neumann, Flávio G Da Fonseca, Gabriel Vinderola, Paulo A Granjeiro, Juliana T de Magalhães
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引用次数: 4

Abstract

Background: For screening probiotic strains with viability and stability in non-dairy foods for health benefits, we revised all patents relating to probiotics in food.

Objective: Screening of potential probiotics from Brazilian Minas artisanal cheese and verify their survival in frozen Brazilian cocoa pulp.

Methods: Isolation and identification of the strains. The potential probiotic characterization involved gastric juice and bile resistance, antibiotic and antimicrobial activity, hydrophobicity, autoaggregation, coaggregation and adhesion assay in HT-29 cells. Organoleptic, viability and stability of probiotic strain in frozen cocoa pulp were evaluated.

Results: Fourteen strains of Lactobacillus plantarum (9), Weissella paramesenteroides (3), Lactobacillus fermentum (1), and Leuconostoc mesenteroides (1) were obtained. Most of the strains were resistant to simulated gastric acidity and bile salts. Almost all strains were sensitive to the antibiotics tested, except to ciprofloxacin and vancomycin. About 47% of the strains are potential producers of bacteriocins. High hydrophobicity was observed for four strains. Autoaggregation ranged from 8.3-72.6% and the coaggregation capacity from 5.2-60.2%. All of the assessed strains presented more than 90% of adhesion to HT-29 intestinal cells. The percentage of Salmonella inhibition in HT-29 cells ranged from 4.7-31.1%. No changes in color, aroma, and pH were observed in cocoa pulps after storage at -20 °C for 90 days.

Conclusion: Wild strains of acid lactic bacteria from cheese proved to be viable and stable in frozen Brazilian cocoa pulp. This work showed a promising application of L. plantarum isolated strains to be used with frozen cocoa pulp matrix in probiotics food industry.

可可浆作为益生菌输送的替代食物基质。
背景:为了筛选在非乳制品中具有活力和稳定性的益生菌菌株,我们修改了所有与食品中益生菌相关的专利。目的:筛选巴西米纳斯手工奶酪中潜在的益生菌,并验证其在冷冻巴西可可浆中的存活情况。方法:分离鉴定菌株。潜在的益生菌特性涉及HT-29细胞的胃液和胆汁抗性,抗生素和抗菌活性,疏水性,自聚集,共聚集和粘附试验。对冷冻可可浆中益生菌的感官、活力和稳定性进行了评价。结果:共检出植物乳杆菌(9株)、肠系膜旁魏氏菌(3株)、发酵乳杆菌(1株)和肠系膜白菌(1株)14株。大多数菌株对模拟胃酸和胆汁盐具有抗性。除环丙沙星和万古霉素外,几乎所有菌株均对抗生素敏感。大约47%的菌株是细菌素的潜在生产者。4株菌株具有高疏水性。自聚合能力在8.3-72.6%之间,共聚合能力在5.2-60.2%之间。所有被评估菌株对HT-29肠细胞的粘附率均超过90%。在HT-29细胞中,沙门氏菌的抑制率为4.7% ~ 31.1%。可可浆在-20°C下保存90天后,其颜色、香气和pH值均无变化。结论:奶酪酸乳酸菌野生菌株在冷冻巴西可可浆中具有稳定的生存能力。本研究表明植物乳杆菌分离菌株与冷冻可可浆基质在益生菌食品工业中具有广阔的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Recent patents on food, nutrition & agriculture
Recent patents on food, nutrition & agriculture Agricultural and Biological Sciences-Agronomy and Crop Science
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