Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Detalhes bibliográficos
Autor(a) principal: Silva, Francyeli Araújo
Data de Publicação: 2022
Outros Autores: Queiroga, Rita de Cássia Ramos do Egypto, Souza, Evandro Leite de, Voss, Glenise Bierhalz, Pintado, Maria Manuela Estevez, Vasconcelos, Margarida Angélica da Silva
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/39525
Resumo: Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.
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spelling Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitroBeneficial microorganismsGoat dairy productGrapeGut microbiotaModulatory effectsIsabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.Veritati - Repositório Institucional da Universidade Católica PortuguesaSilva, Francyeli AraújoQueiroga, Rita de Cássia Ramos do EgyptoSouza, Evandro Leite deVoss, Glenise BierhalzPintado, Maria Manuela EstevezVasconcelos, Margarida Angélica da Silva2022-12-09T17:02:18Z2023-072023-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/39525eng2213-453010.1016/j.fshw.2022.10.03485142169132000890023100001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:45:03Zoai:repositorio.ucp.pt:10400.14/39525Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:32:21.320349Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
title Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
spellingShingle Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
Silva, Francyeli Araújo
Beneficial microorganisms
Goat dairy product
Grape
Gut microbiota
Modulatory effects
title_short Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
title_full Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
title_fullStr Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
title_full_unstemmed Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
title_sort Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
author Silva, Francyeli Araújo
author_facet Silva, Francyeli Araújo
Queiroga, Rita de Cássia Ramos do Egypto
Souza, Evandro Leite de
Voss, Glenise Bierhalz
Pintado, Maria Manuela Estevez
Vasconcelos, Margarida Angélica da Silva
author_role author
author2 Queiroga, Rita de Cássia Ramos do Egypto
Souza, Evandro Leite de
Voss, Glenise Bierhalz
Pintado, Maria Manuela Estevez
Vasconcelos, Margarida Angélica da Silva
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Silva, Francyeli Araújo
Queiroga, Rita de Cássia Ramos do Egypto
Souza, Evandro Leite de
Voss, Glenise Bierhalz
Pintado, Maria Manuela Estevez
Vasconcelos, Margarida Angélica da Silva
dc.subject.por.fl_str_mv Beneficial microorganisms
Goat dairy product
Grape
Gut microbiota
Modulatory effects
topic Beneficial microorganisms
Goat dairy product
Grape
Gut microbiota
Modulatory effects
description Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-09T17:02:18Z
2023-07
2023-07-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/39525
url http://hdl.handle.net/10400.14/39525
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2213-4530
10.1016/j.fshw.2022.10.034
85142169132
000890023100001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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