Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/123456789/19879 |
Resumo: | The Lactic bacteria are important microorganisms from the technological point of view, since they are widely used in the fermentation of dairy products. In addition, they have the ability to improve shelf life, safety, nutritional value and product quality. They may present probiotic potential and desirable antimicrobial activity for food preservation, as well as the production capacity of exopolysaccharides (EPS). The objective of this research was to evaluate the probiotic potential of lactic acid bacteria isolated from goat milk for its use as a functional ingredient in different food products. For this evaluation, some aspects of safety and functionality, including exopolysaccharide (EPS) production capacity, were considered. Furthermore, the antimicrobial activity of the isolates was evaluated against the microorganisms that promote caries. Thus, the specific objectives were to characterize the safety aspects of lactic bacteria, verify their proteolytic activity, evaluate and characterize their EPS production capacity. For this, safety studies (hemolytic activity, gelatinase production, coagulase and sensitivity to antibiotics) were performed, and functionality was considered considering EPS production, proteolytic activity, autoaggregation, gas production, survival through passage through the gastrointestinal tract ) and antimicrobial activity against bacteria of importance for oral health. The characterization of the EPS the isolate Lactobacillus plantarum DF60Mi was performed through structural analyzes and composition (thermogravimetric analysis, infrared spectroscopy, carbohydrate composition, protein determination, total sugar and antioxidant activity) was performed. Isolates were safe (negative β-hemolytic activity, no gelatin hydrolysis and coagulase production, sensitivity to antibiotics: ampicillin, gentamicin, chloramphenicol, tetracycline and clindamycin). There was no proteolytic activity as well as gas production from glucose and the isolates presented high percentage of autoaggregation (84.24% ± 3.77 to 93.38% ± 0.06). Isolates LS2, LS3 and DF04Mi showed greater resistance to the acidic condition in the survival simulation tests when the TGI passed in the compartment corresponding to the stomach when compared with the others. Isolates DF04Mi and DF60Mi showed remarkable resistance after 4 h and 6 h of incubation in the small intestine compartment. The performance presented by isolates allows them to be considered as possible probiotic candidates. We highlight L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) with potential to be used in the fermentation of foods, as well as antagonists against the microorganism related to the development of caries (Streptococcus mutans ATCC 25175) and, therefore, used for the benefit of oral health. L. plantarum (DF60Mi) produced EPS both in the fermentation in skim milk containing glucose and sucrose. The EPS presented thermal resistance, starting to decompose at around 250 ° C. EPS were characterized by infrared spectroscopy and mass spectrometry by the Maldi-TOF-MS technique as possibly heteropolysaccharides α-D-glucans. In addition, an article was developed to review the literature on the technological properties, biological activity and potential of exopolysaccharides produced by L. plantarum for application in the food industry. |
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Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidadeMicro-organismosPotencialidadeLactobacillus plantarumExopolissacarídeosSaúde bucalMicroorganismsPotentialityLactobacillus plantarumExopolysaccharidesOral healthCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSThe Lactic bacteria are important microorganisms from the technological point of view, since they are widely used in the fermentation of dairy products. In addition, they have the ability to improve shelf life, safety, nutritional value and product quality. They may present probiotic potential and desirable antimicrobial activity for food preservation, as well as the production capacity of exopolysaccharides (EPS). The objective of this research was to evaluate the probiotic potential of lactic acid bacteria isolated from goat milk for its use as a functional ingredient in different food products. For this evaluation, some aspects of safety and functionality, including exopolysaccharide (EPS) production capacity, were considered. Furthermore, the antimicrobial activity of the isolates was evaluated against the microorganisms that promote caries. Thus, the specific objectives were to characterize the safety aspects of lactic bacteria, verify their proteolytic activity, evaluate and characterize their EPS production capacity. For this, safety studies (hemolytic activity, gelatinase production, coagulase and sensitivity to antibiotics) were performed, and functionality was considered considering EPS production, proteolytic activity, autoaggregation, gas production, survival through passage through the gastrointestinal tract ) and antimicrobial activity against bacteria of importance for oral health. The characterization of the EPS the isolate Lactobacillus plantarum DF60Mi was performed through structural analyzes and composition (thermogravimetric analysis, infrared spectroscopy, carbohydrate composition, protein determination, total sugar and antioxidant activity) was performed. Isolates were safe (negative β-hemolytic activity, no gelatin hydrolysis and coagulase production, sensitivity to antibiotics: ampicillin, gentamicin, chloramphenicol, tetracycline and clindamycin). There was no proteolytic activity as well as gas production from glucose and the isolates presented high percentage of autoaggregation (84.24% ± 3.77 to 93.38% ± 0.06). Isolates LS2, LS3 and DF04Mi showed greater resistance to the acidic condition in the survival simulation tests when the TGI passed in the compartment corresponding to the stomach when compared with the others. Isolates DF04Mi and DF60Mi showed remarkable resistance after 4 h and 6 h of incubation in the small intestine compartment. The performance presented by isolates allows them to be considered as possible probiotic candidates. We highlight L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) with potential to be used in the fermentation of foods, as well as antagonists against the microorganism related to the development of caries (Streptococcus mutans ATCC 25175) and, therefore, used for the benefit of oral health. L. plantarum (DF60Mi) produced EPS both in the fermentation in skim milk containing glucose and sucrose. The EPS presented thermal resistance, starting to decompose at around 250 ° C. EPS were characterized by infrared spectroscopy and mass spectrometry by the Maldi-TOF-MS technique as possibly heteropolysaccharides α-D-glucans. In addition, an article was developed to review the literature on the technological properties, biological activity and potential of exopolysaccharides produced by L. plantarum for application in the food industry.NenhumaAs bactérias láticas são micro-organismos importantes do ponto de vista tecnológico, uma vez que são amplamente utilizados na fermentação de produtos lácteos. Além disso, têm capacidade de melhorar vida de prateleira, segurança, valor nutricional e qualidade dos produtos. Podem apresentar potencial probiótico e atividade antimicrobiana desejável para a conservação de alimentos, assim como, capacidade de produção de exopolissacarídeos (EPS). O objetivo desta pesquisa foi avaliar o potencial probiótico de bactérias láticas isoladas de leite de cabra visando sua utilização como ingrediente funcional em diferentes produtos alimentícios. Para essa avaliação, foram considerados alguns aspectos de segurança e funcionalidade, incluindo a capacidade de produção de exopolissacarídeos (EPS). Ainda, foi avaliada a atividade antimicrobiana dos isolados frente aos micro-organismos que promovem a cárie. Assim, os objetivos específicos foram caracterizar os aspectos de segurança das bactérias láticas, verificar sua atividade proteolítica, avaliar e caracterizar sua capacidade de produção de EPS. Para tanto, inicialmente foram realizados estudos de segurança (atividade hemolítica, produção de gelatinase, coagulase e sensibilidade a antibióticos), e de funcionalidade considerando a produção de EPS, atividade proteolítica, autoagregação, produção de gás, sobrevivência à passagem pelo trato gastrointestinal (TGI) e atividade antimicrobiana frente a bactérias de importância para a saúde bucal. A caracterização dos EPS obtidos do isolado Lactobacillus plantarum DF60Mi foi realizada por meio de análises estruturais e de composição (análise termogravimétrica, espectroscopia de infravermelho, composição dos carboidratos, determinação de proteínas, açúcar total e atividade antioxidante). Os isolados apresentaram-se seguros (atividade β-hemolítica negativa, sem capacidade de hidrólise da gelatina e produção de coagulase, sensibilidade aos antibióticos: ampicilina, gentamicina, cloranfenicol, tetraciclina e clindamicina). Não houve atividade proteolítica assim como produção de gás a partir da glicose e os isolados apresentaram percentuais elevados de autoagregação (84,24 % ± 3,77 a 93,38 % ± 0,06). Os isolados LS2, LS3 e DF04Mi apresentaram maior resistência à condição ácida nos testes de simulação de sobrevivência à passagem pelo TGI no compartimento correspondente ao estômago quando comparados com os demais. Os isolados DF04Mi e DF60Mi demonstraram resistências notáveis após 4 h e 6 h de incubação no compartimento correspondente ao intestino delgado. O desempenho apresentado pelos isolados permite considerá-los como possíveis candidatos a probióticos. Destacam-se L. plantarum (DF60Mi) e Lactococcus lactis (DF04Mi) com potencial para serem empregados na fermentação de alimentos, assim como antagonistas frente a micro-organismo relacionado ao desenvolvimento da carie (Streptococcus mutans ATCC 25175) e, portanto, podendo ser utilizado em benefício da saúde bucal. L. plantarum (DF60Mi) produziu EPS tanto na fermentação em leite desnatado contendo glicose quanto sacarose. Os EPS apresentaram resistência térmica, iniciando sua decomposição em torno de 250 °C. Os EPS foram caracterizados através de espectroscopia de infravermelho e espectrometria de massas pela técnica de Maldi-TOF-MS como heteropolissacarídeos possivelmente α-D-glucanos. Ademais, foi desenvolvido um artigo de revisão de literatura sobre as propriedades tecnológicas, a atividade biológica e o potencial de exopolissacarídeos produzidos por L. plantarum para aplicação na indústria de alimentos.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBCardarelli, Haíssa Robertahttp://lattes.cnpq.br/3838991435742015Silva, Liliane Andrade da2021-03-26T20:14:51Z2020-02-052021-03-26T20:14:51Z2018-09-13info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/19879porhttp://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:UFPB2021-06-24T14:10:38Zoai:repositorio.ufpb.br:123456789/19879Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2021-06-24T14:10:38Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade |
title |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade |
spellingShingle |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade Silva, Liliane Andrade da Micro-organismos Potencialidade Lactobacillus plantarum Exopolissacarídeos Saúde bucal Microorganisms Potentiality Lactobacillus plantarum Exopolysaccharides Oral health CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade |
title_full |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade |
title_fullStr |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade |
title_full_unstemmed |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade |
title_sort |
Potencial probiótico de bactérias láticas isoladas de leite caprino: aspectos de segurança e funcionalidade |
author |
Silva, Liliane Andrade da |
author_facet |
Silva, Liliane Andrade da |
author_role |
author |
dc.contributor.none.fl_str_mv |
Cardarelli, Haíssa Roberta http://lattes.cnpq.br/3838991435742015 |
dc.contributor.author.fl_str_mv |
Silva, Liliane Andrade da |
dc.subject.por.fl_str_mv |
Micro-organismos Potencialidade Lactobacillus plantarum Exopolissacarídeos Saúde bucal Microorganisms Potentiality Lactobacillus plantarum Exopolysaccharides Oral health CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Micro-organismos Potencialidade Lactobacillus plantarum Exopolissacarídeos Saúde bucal Microorganisms Potentiality Lactobacillus plantarum Exopolysaccharides Oral health CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The Lactic bacteria are important microorganisms from the technological point of view, since they are widely used in the fermentation of dairy products. In addition, they have the ability to improve shelf life, safety, nutritional value and product quality. They may present probiotic potential and desirable antimicrobial activity for food preservation, as well as the production capacity of exopolysaccharides (EPS). The objective of this research was to evaluate the probiotic potential of lactic acid bacteria isolated from goat milk for its use as a functional ingredient in different food products. For this evaluation, some aspects of safety and functionality, including exopolysaccharide (EPS) production capacity, were considered. Furthermore, the antimicrobial activity of the isolates was evaluated against the microorganisms that promote caries. Thus, the specific objectives were to characterize the safety aspects of lactic bacteria, verify their proteolytic activity, evaluate and characterize their EPS production capacity. For this, safety studies (hemolytic activity, gelatinase production, coagulase and sensitivity to antibiotics) were performed, and functionality was considered considering EPS production, proteolytic activity, autoaggregation, gas production, survival through passage through the gastrointestinal tract ) and antimicrobial activity against bacteria of importance for oral health. The characterization of the EPS the isolate Lactobacillus plantarum DF60Mi was performed through structural analyzes and composition (thermogravimetric analysis, infrared spectroscopy, carbohydrate composition, protein determination, total sugar and antioxidant activity) was performed. Isolates were safe (negative β-hemolytic activity, no gelatin hydrolysis and coagulase production, sensitivity to antibiotics: ampicillin, gentamicin, chloramphenicol, tetracycline and clindamycin). There was no proteolytic activity as well as gas production from glucose and the isolates presented high percentage of autoaggregation (84.24% ± 3.77 to 93.38% ± 0.06). Isolates LS2, LS3 and DF04Mi showed greater resistance to the acidic condition in the survival simulation tests when the TGI passed in the compartment corresponding to the stomach when compared with the others. Isolates DF04Mi and DF60Mi showed remarkable resistance after 4 h and 6 h of incubation in the small intestine compartment. The performance presented by isolates allows them to be considered as possible probiotic candidates. We highlight L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) with potential to be used in the fermentation of foods, as well as antagonists against the microorganism related to the development of caries (Streptococcus mutans ATCC 25175) and, therefore, used for the benefit of oral health. L. plantarum (DF60Mi) produced EPS both in the fermentation in skim milk containing glucose and sucrose. The EPS presented thermal resistance, starting to decompose at around 250 ° C. EPS were characterized by infrared spectroscopy and mass spectrometry by the Maldi-TOF-MS technique as possibly heteropolysaccharides α-D-glucans. In addition, an article was developed to review the literature on the technological properties, biological activity and potential of exopolysaccharides produced by L. plantarum for application in the food industry. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-09-13 2020-02-05 2021-03-26T20:14:51Z 2021-03-26T20:14:51Z |
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/123456789/19879 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/19879 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
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 Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
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Universidade Federal da Paraíba (UFPB) |
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UFPB |
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UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB |
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Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
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diretoria@ufpb.br|| diretoria@ufpb.br |
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