Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products

Detalhes bibliográficos
Autor(a) principal: FIGUEROA-GONZÁLEZ,Ivonne
Data de Publicação: 2019
Outros Autores: RODRÍGUEZ-SERRANO,Gabriela, GÓMEZ-RUIZ,Lorena, GARCÍA-GARIBAY,Mariano, CRUZ-GUERRERO,Alma
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300747
Resumo: Abstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of probiotics showed that all of them were able to use the prebiotics as carbon sources. Mostly bacteria grew faster on Frutafit and Oligomate 55 than on lactulose. The prebiotic activity score and prebiotic index concepts were introduced to evaluate the performance of every probiotic with each prebiotic; accordingly, the highest values were for L. rhamnosus on Oligomate 55, while the worst according to these parameters was L. casei Shirota on Frutafit. Prebiotic index and prebiotic activity score describe well the selective growth of probiotics supported by prebiotics; therefore, they could be useful tools to define adequate combinations in colonic foods development.
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spelling Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial productsprebioticprobioticprebiotic activity scoreprebiotic indexsynbioticAbstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of probiotics showed that all of them were able to use the prebiotics as carbon sources. Mostly bacteria grew faster on Frutafit and Oligomate 55 than on lactulose. The prebiotic activity score and prebiotic index concepts were introduced to evaluate the performance of every probiotic with each prebiotic; accordingly, the highest values were for L. rhamnosus on Oligomate 55, while the worst according to these parameters was L. casei Shirota on Frutafit. Prebiotic index and prebiotic activity score describe well the selective growth of probiotics supported by prebiotics; therefore, they could be useful tools to define adequate combinations in colonic foods development.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300747Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.07318info:eu-repo/semantics/openAccessFIGUEROA-GONZÁLEZ,IvonneRODRÍGUEZ-SERRANO,GabrielaGÓMEZ-RUIZ,LorenaGARCÍA-GARIBAY,MarianoCRUZ-GUERRERO,Almaeng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300747Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
title Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
spellingShingle Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
FIGUEROA-GONZÁLEZ,Ivonne
prebiotic
probiotic
prebiotic activity score
prebiotic index
synbiotic
title_short Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
title_full Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
title_fullStr Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
title_full_unstemmed Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
title_sort Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
author FIGUEROA-GONZÁLEZ,Ivonne
author_facet FIGUEROA-GONZÁLEZ,Ivonne
RODRÍGUEZ-SERRANO,Gabriela
GÓMEZ-RUIZ,Lorena
GARCÍA-GARIBAY,Mariano
CRUZ-GUERRERO,Alma
author_role author
author2 RODRÍGUEZ-SERRANO,Gabriela
GÓMEZ-RUIZ,Lorena
GARCÍA-GARIBAY,Mariano
CRUZ-GUERRERO,Alma
author2_role author
author
author
author
dc.contributor.author.fl_str_mv FIGUEROA-GONZÁLEZ,Ivonne
RODRÍGUEZ-SERRANO,Gabriela
GÓMEZ-RUIZ,Lorena
GARCÍA-GARIBAY,Mariano
CRUZ-GUERRERO,Alma
dc.subject.por.fl_str_mv prebiotic
probiotic
prebiotic activity score
prebiotic index
synbiotic
topic prebiotic
probiotic
prebiotic activity score
prebiotic index
synbiotic
description Abstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of probiotics showed that all of them were able to use the prebiotics as carbon sources. Mostly bacteria grew faster on Frutafit and Oligomate 55 than on lactulose. The prebiotic activity score and prebiotic index concepts were introduced to evaluate the performance of every probiotic with each prebiotic; accordingly, the highest values were for L. rhamnosus on Oligomate 55, while the worst according to these parameters was L. casei Shirota on Frutafit. Prebiotic index and prebiotic activity score describe well the selective growth of probiotics supported by prebiotics; therefore, they could be useful tools to define adequate combinations in colonic foods development.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300747
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300747
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.07318
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.3 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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