Akkermansia muciniphila and delivery systems to promote gut health
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Dissertação |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/43060 |
Resumo: | In the last years, Akkermansia muciniphila has emerged as a next-generation probiotic, given its demonstrated relevant biological activities in several intestinal and extra intestinal disorders. Furthermore, one of the major challenges for industry has been to develop effective delivery systems to ensure its high probiotic viability during manufacturing, product shelf-life and after consumption, namely throughout the gastrointestinal passage. Based on the above, this thesis aimed to evaluate the potentiality of A. muciniphila to promote gut health, through a phenotypic characterization of certain probiotic properties, and to develop delivery systems that promote the viability of this probiotic throughout refrigerated aerobic storage and when exposed to simulated gastrointestinal conditions. Firstly, a phenotypic characterization of A. muciniphila DSM 22959 strain was performed, concerning the following probiotic properties: hydrophobicity, aggregation abilities and improvement of intestinal barrier function. In this analysis, this strain showed low cell-surface hydrophobicity, whereas auto-aggregation and co-aggregation percentages were similar to those obtained for Lacticaseibacillus rhamnosus GG, positive control strain. Regarding the intestinal barrier integrity assay, no conclusions could be drawn due to the need for optimization of the protocol used, however there is an apparent bias of A. muciniphila against the harmful effect of E. coli under the conditions tested. Upon phenotypic characterization, encapsulation via extrusion and a dairy food vector were explored as technological strategies to enhance viability and stability of A. muciniphila during refrigerated aerobic storage and when submitted to gastrointestinal transit. Indeed, A. muciniphila was successfully encapsulated in a calcium-alginate matrix via extrusion (60% yield) and exhibited a high stability in viability (ca. 108 CFU/g) after 28-days of refrigerated aerobic storage. Moreover, as storage time increased, encapsulated A. muciniphila demonstrated higher viability and stability under gastrointestinal conditions when compared to its free counterpart. The incorporation of A. muciniphila in a dairy matrix based on 77% (m/m) “Requeijão” and 23% (m/m) Greek style yogurt, originated a probiotic cheese spread with high microbiological quality, low total phenolic content (around 0.36 mg gallic acid equivalents/g of dried cheese) and interesting biological activities, namely antidiabetic (98.10% of α-glucosidase inhibition) and antihypertensive (49.18% of Angiotensin Converting Enzyme inhibition) properties. Simultaneously, this novel food ensured a high A. muciniphila viability level (> 108 CFU/g) during 21-days at 4ºC in aerobiosis and when exposed to gastrointestinal conditions. Additionally, this probiotic cheese displayed a similar profile in terms of texture, color, water activity and pH, when compared with cheese control/without bacteria, suggesting a potentially high acceptability among consumers. In conclusion, both extrusion in calcium-alginate matrix and incorporation into cheese spread seem to be promising strategies to safeguard A. muciniphila viability during refrigerated aerobic storage and detrimental gastrointestinal conditions. |
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Akkermansia muciniphila and delivery systems to promote gut healthAkkermansia muciniphilaCheese spreadExtrusionSimulated gastrointestinal conditionsViabilityQueijo cremeExtrusãoCondições gastrointestinais simuladasViabilidadeDomínio/Área Científica::Ciências Naturais::Ciências BiológicasIn the last years, Akkermansia muciniphila has emerged as a next-generation probiotic, given its demonstrated relevant biological activities in several intestinal and extra intestinal disorders. Furthermore, one of the major challenges for industry has been to develop effective delivery systems to ensure its high probiotic viability during manufacturing, product shelf-life and after consumption, namely throughout the gastrointestinal passage. Based on the above, this thesis aimed to evaluate the potentiality of A. muciniphila to promote gut health, through a phenotypic characterization of certain probiotic properties, and to develop delivery systems that promote the viability of this probiotic throughout refrigerated aerobic storage and when exposed to simulated gastrointestinal conditions. Firstly, a phenotypic characterization of A. muciniphila DSM 22959 strain was performed, concerning the following probiotic properties: hydrophobicity, aggregation abilities and improvement of intestinal barrier function. In this analysis, this strain showed low cell-surface hydrophobicity, whereas auto-aggregation and co-aggregation percentages were similar to those obtained for Lacticaseibacillus rhamnosus GG, positive control strain. Regarding the intestinal barrier integrity assay, no conclusions could be drawn due to the need for optimization of the protocol used, however there is an apparent bias of A. muciniphila against the harmful effect of E. coli under the conditions tested. Upon phenotypic characterization, encapsulation via extrusion and a dairy food vector were explored as technological strategies to enhance viability and stability of A. muciniphila during refrigerated aerobic storage and when submitted to gastrointestinal transit. Indeed, A. muciniphila was successfully encapsulated in a calcium-alginate matrix via extrusion (60% yield) and exhibited a high stability in viability (ca. 108 CFU/g) after 28-days of refrigerated aerobic storage. Moreover, as storage time increased, encapsulated A. muciniphila demonstrated higher viability and stability under gastrointestinal conditions when compared to its free counterpart. The incorporation of A. muciniphila in a dairy matrix based on 77% (m/m) “Requeijão” and 23% (m/m) Greek style yogurt, originated a probiotic cheese spread with high microbiological quality, low total phenolic content (around 0.36 mg gallic acid equivalents/g of dried cheese) and interesting biological activities, namely antidiabetic (98.10% of α-glucosidase inhibition) and antihypertensive (49.18% of Angiotensin Converting Enzyme inhibition) properties. Simultaneously, this novel food ensured a high A. muciniphila viability level (> 108 CFU/g) during 21-days at 4ºC in aerobiosis and when exposed to gastrointestinal conditions. Additionally, this probiotic cheese displayed a similar profile in terms of texture, color, water activity and pH, when compared with cheese control/without bacteria, suggesting a potentially high acceptability among consumers. In conclusion, both extrusion in calcium-alginate matrix and incorporation into cheese spread seem to be promising strategies to safeguard A. muciniphila viability during refrigerated aerobic storage and detrimental gastrointestinal conditions.Nos últimos anos, a espécie Akkermansia muciniphila emergiu como um probiótico de próxima geração, dadas suas relevantes atividades biológicas demonstradas em vários distúrbios intestinais e extraintestinais. Além disso, um dos principais desafios para a indústria tem sido desenvolver sistemas de entrega eficazes para garantir a sua elevada viabilidade e estabilidade durante a produção, tempo de prateleira do produto e após o consumo, especialmente ao longo do trato gastrointestinal. Com base nisso, esta tese teve como objetivo avaliar a potencialidade da A. muciniphila em promover a saúde intestinal, por meio de uma caracterização fenotípica de certas propriedades probióticas, e do desenvolvimento de sistemas de entrega que promovam a sua viabilidade durante o armazenamento sob refrigeração em aerobiose e quando exposto a condições simuladas do trato gastrointestinal. Em primeiro lugar, foi realizada uma caracterização fenotípica da estirpe A. muciniphila DSM 22959, abordando as seguintes propriedades probióticas: hidrofobicidade, habilidades de agregação e melhoria da função de barreira intestinal. A estirpe mostrou baixa hidrofobicidade na superfície celular, enquanto as percentagens de auto-agregação e co-agregação foram semelhantes às obtidas para Lacticaseibacillus rhamnosus GG, estirpe controlo positivo. Em relação ao ensaio de integridade da barreira intestinal, não foi possível tirar conclusões devido à necessidade de otimização do protocolo utilizado. No entanto, há uma aparente resistência da A. muciniphila aos efeitos prejudiciais da E. coli sob as condições testadas. Após a caracterização fenotípica, a encapsulação por extrusão e a incorporação num alimento lácteo foram explorados como vetores tecnológicos para aumentar a viabilidade e estabilidade da A. muciniphila durante o armazenamento refrigerado em aerobiose e quando submetido ao trato gastrointestinal simulado. Verificou-se que, a espécie A. muciniphila foi encapsulada com sucesso na matriz de alginato de cálcio por extrusão (rendimento de 60%) e apresentou elevada estabilidade e viabilidade (aproximadamente 108 UFC/g) após 28 dias de armazenamento a 4ºC em aerobiose. Além disso, à medida que o tempo de armazenamento aumentou, a A. muciniphila encapsulada demonstrou maior viabilidade e estabilidade em condições gastrointestinais quando comparada à forma livre. A incorporação de A. muciniphila na matriz láctea composta por 77% (m/m) de requeijão português e 23% (m/m) de iogurte estilo grego originou um queijo creme probiótico com elevada qualidade microbiológica, baixo teor de fenólicos totais (cerca de 0,36 mg de equivalentes de ácido gálico/g de queijo seco) e importantes atividades biológicas, incluindo antidiabética (98.10% de inibição de α-glucosidase) e anti-hipertensiva (49.18% de inibição da Enzima Conversora de Angiotensina). Simultaneamente, o queijo creme garantiu um elevado nível de viabilidade de A. muciniphila (> 108 UFC/g) durante 21 dias de armazenamento a 4ºC em aerobiose e quando exposto a condições gastrointestinais. Além disso, apresentou um perfil semelhante em termos de textura, cor, atividade de água e pH, quando comparado com o queijo creme de controle/sem bactérias, sugerindo uma elevada aceitabilidade entre os consumidores. Em conclusão, tanto a encapsulação na matriz de alginato de cálcio por extrusão como a incorporação em queijo creme parecem ser estratégias promissoras para proteger a viabilidade da A. muciniphila durante o armazenamento sob refrigeração em aerobiose e quando submetidas a condições gastrointestinais adversas.Machado, Daniela Marlene da SilvaGomes, Ana Maria PereiraBarbosa, Joana Cristina PachecoVeritati - Repositório Institucional da Universidade Católica PortuguesaFonseca, Mariana Lopes da2023-10-022023-072024-11-01T00:00:00Z2023-10-02T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.14/43060TID:203372930enginfo:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-14T01:37:23Zoai:repositorio.ucp.pt:10400.14/43060Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T22:42:29.843769Repositório 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 |
Akkermansia muciniphila and delivery systems to promote gut health |
title |
Akkermansia muciniphila and delivery systems to promote gut health |
spellingShingle |
Akkermansia muciniphila and delivery systems to promote gut health Fonseca, Mariana Lopes da Akkermansia muciniphila Cheese spread Extrusion Simulated gastrointestinal conditions Viability Queijo creme Extrusão Condições gastrointestinais simuladas Viabilidade Domínio/Área Científica::Ciências Naturais::Ciências Biológicas |
title_short |
Akkermansia muciniphila and delivery systems to promote gut health |
title_full |
Akkermansia muciniphila and delivery systems to promote gut health |
title_fullStr |
Akkermansia muciniphila and delivery systems to promote gut health |
title_full_unstemmed |
Akkermansia muciniphila and delivery systems to promote gut health |
title_sort |
Akkermansia muciniphila and delivery systems to promote gut health |
author |
Fonseca, Mariana Lopes da |
author_facet |
Fonseca, Mariana Lopes da |
author_role |
author |
dc.contributor.none.fl_str_mv |
Machado, Daniela Marlene da Silva Gomes, Ana Maria Pereira Barbosa, Joana Cristina Pacheco Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Fonseca, Mariana Lopes da |
dc.subject.por.fl_str_mv |
Akkermansia muciniphila Cheese spread Extrusion Simulated gastrointestinal conditions Viability Queijo creme Extrusão Condições gastrointestinais simuladas Viabilidade Domínio/Área Científica::Ciências Naturais::Ciências Biológicas |
topic |
Akkermansia muciniphila Cheese spread Extrusion Simulated gastrointestinal conditions Viability Queijo creme Extrusão Condições gastrointestinais simuladas Viabilidade Domínio/Área Científica::Ciências Naturais::Ciências Biológicas |
description |
In the last years, Akkermansia muciniphila has emerged as a next-generation probiotic, given its demonstrated relevant biological activities in several intestinal and extra intestinal disorders. Furthermore, one of the major challenges for industry has been to develop effective delivery systems to ensure its high probiotic viability during manufacturing, product shelf-life and after consumption, namely throughout the gastrointestinal passage. Based on the above, this thesis aimed to evaluate the potentiality of A. muciniphila to promote gut health, through a phenotypic characterization of certain probiotic properties, and to develop delivery systems that promote the viability of this probiotic throughout refrigerated aerobic storage and when exposed to simulated gastrointestinal conditions. Firstly, a phenotypic characterization of A. muciniphila DSM 22959 strain was performed, concerning the following probiotic properties: hydrophobicity, aggregation abilities and improvement of intestinal barrier function. In this analysis, this strain showed low cell-surface hydrophobicity, whereas auto-aggregation and co-aggregation percentages were similar to those obtained for Lacticaseibacillus rhamnosus GG, positive control strain. Regarding the intestinal barrier integrity assay, no conclusions could be drawn due to the need for optimization of the protocol used, however there is an apparent bias of A. muciniphila against the harmful effect of E. coli under the conditions tested. Upon phenotypic characterization, encapsulation via extrusion and a dairy food vector were explored as technological strategies to enhance viability and stability of A. muciniphila during refrigerated aerobic storage and when submitted to gastrointestinal transit. Indeed, A. muciniphila was successfully encapsulated in a calcium-alginate matrix via extrusion (60% yield) and exhibited a high stability in viability (ca. 108 CFU/g) after 28-days of refrigerated aerobic storage. Moreover, as storage time increased, encapsulated A. muciniphila demonstrated higher viability and stability under gastrointestinal conditions when compared to its free counterpart. The incorporation of A. muciniphila in a dairy matrix based on 77% (m/m) “Requeijão” and 23% (m/m) Greek style yogurt, originated a probiotic cheese spread with high microbiological quality, low total phenolic content (around 0.36 mg gallic acid equivalents/g of dried cheese) and interesting biological activities, namely antidiabetic (98.10% of α-glucosidase inhibition) and antihypertensive (49.18% of Angiotensin Converting Enzyme inhibition) properties. Simultaneously, this novel food ensured a high A. muciniphila viability level (> 108 CFU/g) during 21-days at 4ºC in aerobiosis and when exposed to gastrointestinal conditions. Additionally, this probiotic cheese displayed a similar profile in terms of texture, color, water activity and pH, when compared with cheese control/without bacteria, suggesting a potentially high acceptability among consumers. In conclusion, both extrusion in calcium-alginate matrix and incorporation into cheese spread seem to be promising strategies to safeguard A. muciniphila viability during refrigerated aerobic storage and detrimental gastrointestinal conditions. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-02 2023-07 2023-10-02T00:00:00Z 2024-11-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
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publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/43060 TID:203372930 |
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http://hdl.handle.net/10400.14/43060 |
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TID:203372930 |
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eng |
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eng |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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