Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/22343 |
Resumo: | Industrial fruit processing generates high amounts of by-products, consisting mainly of husks and seeds. The by-product of the processing of jabuticaba (Myrciaria jaboticaba (Vell) Berg) has a remarkable nutritional value and a high concentration of dietary fibers and phenolic compounds, which can act modulating the intestinal microbiota, stimulating an increase in the population of beneficial bacteria and production of different metabolites. In this context, this study aimed to evaluate the prebiotic potential of the jabuticaba by-product (JB) using in vitro fermentation systems. Initially, the lyophilization of JB and characterization of its nutritional composition and physicochemical parameters was performed. Then, the lyophilized JB was subjected to in vitro gastrointestinal digestion, which was used as the only source of carbon in the culture medium to evaluate the ability to stimulate the growth and metabolic activity of probiotic strains (Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26 and Bifidobacterium animalis subsp. lactis BB-12). The effect of SJ on the relative abundance of selected intestinal bacterial groups was also evaluated using the fluorescence in situ hybridization technique coupled with multiparametric flow cytometry during 48 hours of in vitro of colonic fermentation, with the determination of prebiotic indices. The metabolic activity of the colonic microbiota was also monitored for 48 hours by determining pH values, sugar consumption, production of organic acids and profile of phenolic compounds during colonic fermentation. The lyophilized JB showed a high concentration of dietary fiber, mainly soluble fiber, presence of sugars and a variety of phenolic compounds. After 48 hours of cultivation in medium with digested JB (20 g/L), the probiotic strains had counts >8 log CFU/mL, which were similar to those found in the culture medium with fructooligosaccharides. Cultivation of probiotics in the medium with JB resulted in a decrease in pH, increased production of lactic acid and short-chain fatty acids, and consumption of glucose and fructose over time, indicating intense metabolic activity. JB increased the relative abundance of Bifdobacterium spp. and Lactobacillus spp./Enterococcus spp. during the 48 hours of colonic fermentation, in addition to decreasing the relative abundance of Bacteroides spp./Prevotella spp., Eubacterium rectale/Clostridium coccoides and C. histolyticum, resulting in positive prebiotic indexes. The increased metabolic activity of the microbiota was evidenced by a reduction in pH and succinic acid production, an increase in the production of short-chain fatty acids and consumption of medium sugars during colonic fermentation with JB. The phenolic compounds available in JB were extensively metabolized differently during the colonic fermentation period, even with a possible synergistic effect with the SJ fibers in the modulation of the intestinal microbiota. The results showed that JB can contribute to the positive modulation of bacterial groups that form the human intestinal microbiota, with the production of metabolites related to the improvement of intestinal health, which can be explored as an ingredient with prebiotic properties in functional food product formulations. |
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Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg)BifidobacteriumLactobacillusPrebióticosSubproduto de frutasMetabólitosMicrobiota intestinalEfeitos moduladoresPrebioticsFruit by-productMetabolitesGut microbiotaModulatory effectsCNPQ::CIENCIAS DA SAUDE::NUTRICAOIndustrial fruit processing generates high amounts of by-products, consisting mainly of husks and seeds. The by-product of the processing of jabuticaba (Myrciaria jaboticaba (Vell) Berg) has a remarkable nutritional value and a high concentration of dietary fibers and phenolic compounds, which can act modulating the intestinal microbiota, stimulating an increase in the population of beneficial bacteria and production of different metabolites. In this context, this study aimed to evaluate the prebiotic potential of the jabuticaba by-product (JB) using in vitro fermentation systems. Initially, the lyophilization of JB and characterization of its nutritional composition and physicochemical parameters was performed. Then, the lyophilized JB was subjected to in vitro gastrointestinal digestion, which was used as the only source of carbon in the culture medium to evaluate the ability to stimulate the growth and metabolic activity of probiotic strains (Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26 and Bifidobacterium animalis subsp. lactis BB-12). The effect of SJ on the relative abundance of selected intestinal bacterial groups was also evaluated using the fluorescence in situ hybridization technique coupled with multiparametric flow cytometry during 48 hours of in vitro of colonic fermentation, with the determination of prebiotic indices. The metabolic activity of the colonic microbiota was also monitored for 48 hours by determining pH values, sugar consumption, production of organic acids and profile of phenolic compounds during colonic fermentation. The lyophilized JB showed a high concentration of dietary fiber, mainly soluble fiber, presence of sugars and a variety of phenolic compounds. After 48 hours of cultivation in medium with digested JB (20 g/L), the probiotic strains had counts >8 log CFU/mL, which were similar to those found in the culture medium with fructooligosaccharides. Cultivation of probiotics in the medium with JB resulted in a decrease in pH, increased production of lactic acid and short-chain fatty acids, and consumption of glucose and fructose over time, indicating intense metabolic activity. JB increased the relative abundance of Bifdobacterium spp. and Lactobacillus spp./Enterococcus spp. during the 48 hours of colonic fermentation, in addition to decreasing the relative abundance of Bacteroides spp./Prevotella spp., Eubacterium rectale/Clostridium coccoides and C. histolyticum, resulting in positive prebiotic indexes. The increased metabolic activity of the microbiota was evidenced by a reduction in pH and succinic acid production, an increase in the production of short-chain fatty acids and consumption of medium sugars during colonic fermentation with JB. The phenolic compounds available in JB were extensively metabolized differently during the colonic fermentation period, even with a possible synergistic effect with the SJ fibers in the modulation of the intestinal microbiota. The results showed that JB can contribute to the positive modulation of bacterial groups that form the human intestinal microbiota, with the production of metabolites related to the improvement of intestinal health, which can be explored as an ingredient with prebiotic properties in functional food product formulations.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO processamento industrial de frutas gera elevadas quantidades de subprodutos constituídos, principalmente, de cascas e sementes. O subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) apresenta destacável valor nutritivo e elevada concentração de fibras dietéticas e compostos fenólicos, os quais podem atuar na modulação da microbiota intestinal, estimulando o aumento da população de bactérias benéficas e produção de diferentes metabólitos. Nesse contexto, este estudo teve como objetivo avaliar o potencial prebiótico do subproduto da jabuticaba (SJ) utilizando sistemas de fermentação in vitro. Inicialmente, foi realizada a liofilização do SJ e caracterização quanto a sua composição nutricional e parâmetros físico-químicos. Em seguida, o SJ liofilizado foi submetido à digestão gastrointestinal in vitro, o qual foi utilizado como única fonte de carbono no meio de cultivo para avaliar a capacidade de estimular o crescimento e atividade metabólica de cepas probióticas (Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26 e Bifidobacterium animalis subsp. lactis BB 12). Foi avaliado também o efeito do SJ sobre a abundância relativa de grupos bacterianos intestinais selecionados usando a técnica de fluorescência de hibridização in situ acoplada com citometria de fluxo multiparamétrica durante 48 horas de fermentação colônica in vitro, com a determinação dos índices prebióticos. A atividade metabólica da microbiota colônica também foi monitorada durante 48 horas por meio da determinação dos valores de pH, consumo de açúcares, produção de ácidos orgânicos e no perfil de compostos fenólicos ao longo da fermentação colônica. O SJ liofilizado apresentou elevada concentração de fibra alimentar, principalmente, de fibra solúvel, presença de açúcares e uma variedade de compostos fenólicos. Após cultivo de 48 horas em meio com SJ digerido (20 g/L), as cepas de probióticos apresentaram contagens >8 log UFC/mL, as quais foram semelhantes àquelas encontradas no meio de cultivo com frutooligossacarídeos. O cultivo de probióticos no meio com SJ resultou em diminuição do pH, aumento da produção de ácido lático e ácidos graxos de cadeia curta e consumo de glicose e frutose ao longo do tempo, indicando intensa atividade metabólica. SJ aumentou a abundância relativa de Bifdobacterium spp. e Lactobacillus spp./Enterococcus spp. durante as 48 horas de fermentação colônica, além de diminuir a abundância relativa de Bacteroides spp./Prevotella spp., Eubacterium rectale/Clostridium coccoides e C. histolyticum, com a obtenção de valores de escores prebióticos positivos. O aumento da atividade metabólica da microbiota foi evidenciado pela redução no pH e produção de ácido succínico, aumento na produção de ácidos graxos de cadeia curta e consumo de açúcares do meio durante a fermentação colônica com SJ. Os compostos fenólicos disponíveis em SJ foram extensivamente metabolizados durante o período de fermentação colônica, inclusive com possível efeito sinérgico com as fibras do SJ na modulação da microbiota intestinal. Os resultados mostraram que SJ pode contribuir para modulação positiva dos grupos bacterianos que formam a microbiota intestinal humana, com produção de metabótitos relacionados a melhoria da saúde intestinal, podendo ser explorado com ingrediente com propriedades prebióticas em formulações de produtos alimentícios funcionais.Universidade Federal da ParaíbaBrasilCiências da NutriçãoPrograma de Pós-Graduação em Ciências da NutriçãoUFPBSouza, Evandro Leite dehttp://lattes.cnpq.br/9103355732367822Massa, Nayara Moreira Lacerda2022-03-11T17:44:53Z2021-12-072022-03-11T17:44:53Z2021-12-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22343porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-04-19T16:23:27Zoai:repositorio.ufpb.br:123456789/22343Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-04-19T16:23:27Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) |
title |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) |
spellingShingle |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) Massa, Nayara Moreira Lacerda Bifidobacterium Lactobacillus Prebióticos Subproduto de frutas Metabólitos Microbiota intestinal Efeitos moduladores Prebiotics Fruit by-product Metabolites Gut microbiota Modulatory effects CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) |
title_full |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) |
title_fullStr |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) |
title_full_unstemmed |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) |
title_sort |
Investigação das propriedades prebióticas do subproduto do processamento da jabuticaba (Myrciaria jaboticaba (Vell) Berg) |
author |
Massa, Nayara Moreira Lacerda |
author_facet |
Massa, Nayara Moreira Lacerda |
author_role |
author |
dc.contributor.none.fl_str_mv |
Souza, Evandro Leite de http://lattes.cnpq.br/9103355732367822 |
dc.contributor.author.fl_str_mv |
Massa, Nayara Moreira Lacerda |
dc.subject.por.fl_str_mv |
Bifidobacterium Lactobacillus Prebióticos Subproduto de frutas Metabólitos Microbiota intestinal Efeitos moduladores Prebiotics Fruit by-product Metabolites Gut microbiota Modulatory effects CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
topic |
Bifidobacterium Lactobacillus Prebióticos Subproduto de frutas Metabólitos Microbiota intestinal Efeitos moduladores Prebiotics Fruit by-product Metabolites Gut microbiota Modulatory effects CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
description |
Industrial fruit processing generates high amounts of by-products, consisting mainly of husks and seeds. The by-product of the processing of jabuticaba (Myrciaria jaboticaba (Vell) Berg) has a remarkable nutritional value and a high concentration of dietary fibers and phenolic compounds, which can act modulating the intestinal microbiota, stimulating an increase in the population of beneficial bacteria and production of different metabolites. In this context, this study aimed to evaluate the prebiotic potential of the jabuticaba by-product (JB) using in vitro fermentation systems. Initially, the lyophilization of JB and characterization of its nutritional composition and physicochemical parameters was performed. Then, the lyophilized JB was subjected to in vitro gastrointestinal digestion, which was used as the only source of carbon in the culture medium to evaluate the ability to stimulate the growth and metabolic activity of probiotic strains (Lactobacillus acidophilus LA-05, Lacticaseibacillus casei L-26 and Bifidobacterium animalis subsp. lactis BB-12). The effect of SJ on the relative abundance of selected intestinal bacterial groups was also evaluated using the fluorescence in situ hybridization technique coupled with multiparametric flow cytometry during 48 hours of in vitro of colonic fermentation, with the determination of prebiotic indices. The metabolic activity of the colonic microbiota was also monitored for 48 hours by determining pH values, sugar consumption, production of organic acids and profile of phenolic compounds during colonic fermentation. The lyophilized JB showed a high concentration of dietary fiber, mainly soluble fiber, presence of sugars and a variety of phenolic compounds. After 48 hours of cultivation in medium with digested JB (20 g/L), the probiotic strains had counts >8 log CFU/mL, which were similar to those found in the culture medium with fructooligosaccharides. Cultivation of probiotics in the medium with JB resulted in a decrease in pH, increased production of lactic acid and short-chain fatty acids, and consumption of glucose and fructose over time, indicating intense metabolic activity. JB increased the relative abundance of Bifdobacterium spp. and Lactobacillus spp./Enterococcus spp. during the 48 hours of colonic fermentation, in addition to decreasing the relative abundance of Bacteroides spp./Prevotella spp., Eubacterium rectale/Clostridium coccoides and C. histolyticum, resulting in positive prebiotic indexes. The increased metabolic activity of the microbiota was evidenced by a reduction in pH and succinic acid production, an increase in the production of short-chain fatty acids and consumption of medium sugars during colonic fermentation with JB. The phenolic compounds available in JB were extensively metabolized differently during the colonic fermentation period, even with a possible synergistic effect with the SJ fibers in the modulation of the intestinal microbiota. The results showed that JB can contribute to the positive modulation of bacterial groups that form the human intestinal microbiota, with the production of metabolites related to the improvement of intestinal health, which can be explored as an ingredient with prebiotic properties in functional food product formulations. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-07 2021-12-02 2022-03-11T17:44:53Z 2022-03-11T17:44:53Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/22343 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/22343 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1801842989528514560 |