Potential prebiotic properties of cashew apple (Anacardium occidentaleL.) agro-industrial byproduct onLactobacillusspecies
| Autor: | Francisca Nayara Dantas Duarte, Jessica Bezerra dos Santos Rodrigues, Maria Teresa Bertoldo Pacheco, Maria Manuela Pintado, Evandro Leite de Souza, Maiara da Costa Lima, Marcos dos Santos Lima, Jailane de Souza Aquino |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Lactobacillus casei Lactobacillus paracasei medicine.medical_treatment law.invention 03 medical and health sciences Probiotic Ingredient 0404 agricultural biotechnology Lactobacillus acidophilus law Lactobacillus medicine Food science 2. Zero hunger 030109 nutrition & dietetics Nutrition and Dietetics biology Chemistry Prebiotic Anacardium food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 97:3712-3719 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8232 |
| Popis: | The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Lactobacillus paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L-1 ), glucose (20 g L-1 ) or fructooligosaccharides (FOS) (20 g L-1 ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified.; Results: During the 48-h cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different media tested. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, a decreased pH, the production of organic acids and the consumption of sugars over time, revealing intense bacterial metabolic activity.; Conclusion: The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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