Brewer's Spent Grain Enhanced the Recovery of Potential Probiotic Strains in Fermented Milk After Exposure to In Vitro-Simulated Gastrointestinal Conditions.

Autor: Battistini C; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil. carolina.battistini@gmail.com.; Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil. carolina.battistini@gmail.com.; Division of Gastroenterology and Hepatology, Department of Medicine, University of Illinois At Chicago, Chicago, 840 S Wood Street, Room 1044 CSB, IL, 60612, USA. carolina.battistini@gmail.com., Herkenhoff ME; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil.; Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil., de Souza Leite M; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil.; Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil., Vieira ADS; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil.; Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil., Bedani R; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil.; Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil., Saad SMI; Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (Universidade de São Paulo, USP), São Paulo, Av. Professor Lineu Prestes, SP, 58005508-000, Brazil. susaad@usp.br.; Food Research Center FoRC, University of São Paulo (USP), Rua Do Lago, 250, Ed. Semi Industrial, Bloco C, São Paulo, SP, 05508-000, Brazil. susaad@usp.br.
Jazyk: angličtina
Zdroj: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2023 Apr; Vol. 15 (2), pp. 326-337. Date of Electronic Publication: 2021 Sep 07.
DOI: 10.1007/s12602-021-09839-8
Abstrakt: Brewer's spent grain (BSG) is a beer industry by-product with interesting functional properties by its high fiber content and bioactive compounds, which may be possibly employed as a prebiotic ingredient. The fermentability of BSG by ten probiotics and two starter cultures was evaluated, and the co-culture of Lacticaseibacillus paracasei subsp. paracasei F-19® (probiotic) and Streptococcus thermophilus TH-4® (starter) was selected to produce a potentially probiotic fermented milk (FM). Four formulations of FM were studied: FM1 (control), FM2 (probiotic - /BSG +), FM3 (probiotic + /BSG -), and FM4 (probiotic + /BSG +). The viability of the microorganisms in the FM was monitored throughout 28 days of storage. The resistance of the microorganisms in the FM to in vitro-simulated gastrointestinal tract (GIT) conditions was also evaluated. Even though the BSG did not influence the fermentation kinetics or increase the populations of both microorganisms in the FM, a significant improvement on the survival of TH-4® against in vitro-simulated GIT stress was observed in the formulations containing BSG alone or in combination with F-19®. All formulations showed potential as probiotic FM, since total probiotic populations were kept above 10 10  CFU in a daily portion of 200 mL, and a minimum of 10 10 and 10 8  CFU equivalent of, respectively, TH-4® and F-19® was recovered after the GIT stress. Therefore, TH-4® has potential as a probiotic strain in addition to its starter feature, while BSG may be employed as a possible prebiotic ingredient in a synbiotic approach. Nonetheless, further studies to evaluate possible health benefits are needed.
(© 2021. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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