Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/24340 |
Resumo: | This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively. |
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Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster miceBeneficialBreweryDysbiosisGutHostMicrobesThis study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively.The Foundation for Science and Technology (FCT, Portugal) provided financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and the Brazilian National Council for Scientific and Technological Development (CNPq).Biblioteca Digital do IPBSilva, Larissa CardosoLago, Heitor de SouzaRocha, Márcia Oliveira TerraOliveira, Vanessa S.Laureano-Melo, RobertoStutz, Evandro Toledo GerhardtPaula, Breno P.Martins, José Francisco PereiraLuchese, Rosa HelenaGuerra, André FioravanteRodrigues, Paula2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24340engSilva, Larissa Cardoso; de Souza Lago, Heitor; Rocha, Márcia Oliveira Terra; de Oliveira, Vanessa Sales; Laureano-Melo, Roberto; Stutz, Evandro Toledo Gerhardt; de Paula, Breno Pereira; Martins, José Francisco Pereira; Luchese, Rosa Helena; Guerra, André Fioravante; Rodrigues, Paula (2021). Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice. Probiotics and Antimicrobial Proteins. ISSN 1867-1306. 13:3, p. 698-7081867-130610.1007/s12602-020-09736-6info: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:RCAAP2023-11-21T10:54:26Zoai:bibliotecadigital.ipb.pt:10198/24340Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:11.492719Repositório 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 |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice |
title |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice |
spellingShingle |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice Silva, Larissa Cardoso Beneficial Brewery Dysbiosis Gut Host Microbes |
title_short |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice |
title_full |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice |
title_fullStr |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice |
title_full_unstemmed |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice |
title_sort |
Craft beers fermented by potential probiotic yeast or lacticaseibacilli strains promote antidepressant-like behavior in swiss webster mice |
author |
Silva, Larissa Cardoso |
author_facet |
Silva, Larissa Cardoso Lago, Heitor de Souza Rocha, Márcia Oliveira Terra Oliveira, Vanessa S. Laureano-Melo, Roberto Stutz, Evandro Toledo Gerhardt Paula, Breno P. Martins, José Francisco Pereira Luchese, Rosa Helena Guerra, André Fioravante Rodrigues, Paula |
author_role |
author |
author2 |
Lago, Heitor de Souza Rocha, Márcia Oliveira Terra Oliveira, Vanessa S. Laureano-Melo, Roberto Stutz, Evandro Toledo Gerhardt Paula, Breno P. Martins, José Francisco Pereira Luchese, Rosa Helena Guerra, André Fioravante Rodrigues, Paula |
author2_role |
author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Silva, Larissa Cardoso Lago, Heitor de Souza Rocha, Márcia Oliveira Terra Oliveira, Vanessa S. Laureano-Melo, Roberto Stutz, Evandro Toledo Gerhardt Paula, Breno P. Martins, José Francisco Pereira Luchese, Rosa Helena Guerra, André Fioravante Rodrigues, Paula |
dc.subject.por.fl_str_mv |
Beneficial Brewery Dysbiosis Gut Host Microbes |
topic |
Beneficial Brewery Dysbiosis Gut Host Microbes |
description |
This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2021 2021-01-01T00:00:00Z |
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/10198/24340 |
url |
http://hdl.handle.net/10198/24340 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, Larissa Cardoso; de Souza Lago, Heitor; Rocha, Márcia Oliveira Terra; de Oliveira, Vanessa Sales; Laureano-Melo, Roberto; Stutz, Evandro Toledo Gerhardt; de Paula, Breno Pereira; Martins, José Francisco Pereira; Luchese, Rosa Helena; Guerra, André Fioravante; Rodrigues, Paula (2021). Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice. Probiotics and Antimicrobial Proteins. ISSN 1867-1306. 13:3, p. 698-708 1867-1306 10.1007/s12602-020-09736-6 |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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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) |
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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