Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Noádia Priscila Araújo
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/123456789/21513
Resumo: The development of functional fruit-based foods with probiotics is still a challenge for the industry, which demonstrates the need to obtain isolates with the hability to adapt to these matrices. The aim of this study was to select isolates of lactic acid bacteria (BAL) from banana, orange, apple and grape samples, through their probiotic and technological characteristics in vitro and survival in different food matrices and to verify the viability of two strains of Limosilactobacillus fermentum isolated from products of fruit processing in orange and apple juices during refrigerated storage and when exposed to simulated gastrointestinal digestion. Isolation, phenotypic characterization and pre-identification of isolates obtained from fruit samples were carried out, followed by safety tests and exclusion of unsafe samples. Subsequently, in vitro tests were carried out to assess the technological and probiotic potential of the remaining isolates. Through the use of multivariate statistical analyzes, the most promising isolates were selected, identified by sequencing the 16S-rRNA gene and evaluated for their ability to survive in different food matrices. Two strains of Limosilactobacillus fermentum isolated in previous studies of fruit processing by-products, previously characterized as presumably for use as probiotics in food, were incorporated into apple and orange juices and evaluated for their ability to survive during refrigerated storage and when subjected to the simulated digestion process. 93 BAL isolates were obtained from fruit samples, but 27 isolates were excluded in safety tests. Among the remaining 66 isolates, four were selected as the most promising and safe for use in food based on technological tests and probiotic potential for use in food, which were identified as Lactobacillus sp. or Levilactobacillus brevis. These isolates showed good survival capacity for 28 days of cold storage with viable counts> 6 log CFU / mL and percentage of metabolically active cells between 26 and 72%, at the end of the period, in fruit juices, vegetable puree, meat stew and UHT milk. The two isolates of L. fermentum with probiotic potential derived from frui byprodcts when inoculated in apple and orange juices showed good survival capacity, as indicated by high viable counts (>6 log CFU/mL during refrigeration and >4 log CFU/mL in TGI) and by physiologically active cell subpopulations (>30%), during 28 days of cold storage as well as when exposed to a simulated digestion in these substrates. The results of this study showed that fruits can be sources of LAB isolates with probiotic potential and that a protocol including isolation, phenotypic characterization, exclusion with safety tests and selection based on technological and physiological properties can be applied to obtain isolates with properties compatible for use as probiotics and with ability of survive in different food matrices, and also those isolated from fruit by-products when inoculated in fruit juices have potential for survival during refrigerated storage and during simulated digestion process.
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spelling Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutasAlimentos funcionaisLactobacillus sppTestes de segurançaPropriedades tecnológicasAnálise multivariadaFunctional foodsSafety testsTechnnologial propertiesMultivariate analysisCNPQ::CIENCIAS DA SAUDE::NUTRICAOThe development of functional fruit-based foods with probiotics is still a challenge for the industry, which demonstrates the need to obtain isolates with the hability to adapt to these matrices. The aim of this study was to select isolates of lactic acid bacteria (BAL) from banana, orange, apple and grape samples, through their probiotic and technological characteristics in vitro and survival in different food matrices and to verify the viability of two strains of Limosilactobacillus fermentum isolated from products of fruit processing in orange and apple juices during refrigerated storage and when exposed to simulated gastrointestinal digestion. Isolation, phenotypic characterization and pre-identification of isolates obtained from fruit samples were carried out, followed by safety tests and exclusion of unsafe samples. Subsequently, in vitro tests were carried out to assess the technological and probiotic potential of the remaining isolates. Through the use of multivariate statistical analyzes, the most promising isolates were selected, identified by sequencing the 16S-rRNA gene and evaluated for their ability to survive in different food matrices. Two strains of Limosilactobacillus fermentum isolated in previous studies of fruit processing by-products, previously characterized as presumably for use as probiotics in food, were incorporated into apple and orange juices and evaluated for their ability to survive during refrigerated storage and when subjected to the simulated digestion process. 93 BAL isolates were obtained from fruit samples, but 27 isolates were excluded in safety tests. Among the remaining 66 isolates, four were selected as the most promising and safe for use in food based on technological tests and probiotic potential for use in food, which were identified as Lactobacillus sp. or Levilactobacillus brevis. These isolates showed good survival capacity for 28 days of cold storage with viable counts> 6 log CFU / mL and percentage of metabolically active cells between 26 and 72%, at the end of the period, in fruit juices, vegetable puree, meat stew and UHT milk. The two isolates of L. fermentum with probiotic potential derived from frui byprodcts when inoculated in apple and orange juices showed good survival capacity, as indicated by high viable counts (>6 log CFU/mL during refrigeration and >4 log CFU/mL in TGI) and by physiologically active cell subpopulations (>30%), during 28 days of cold storage as well as when exposed to a simulated digestion in these substrates. The results of this study showed that fruits can be sources of LAB isolates with probiotic potential and that a protocol including isolation, phenotypic characterization, exclusion with safety tests and selection based on technological and physiological properties can be applied to obtain isolates with properties compatible for use as probiotics and with ability of survive in different food matrices, and also those isolated from fruit by-products when inoculated in fruit juices have potential for survival during refrigerated storage and during simulated digestion process.O desenvolvimento de alimentos funcionais a base de frutas adicionados de probióticos ainda é um desafio para a indústria, o que demonstra a necessidade de se obter isolados com capacidade de se adaptarem a estas matrizes. O objetivo deste estudo foi selecionar isolados de bactérias láticas (BAL) de amostras de banana, laranja, maçã e uva, por meio de suas características probióticas e tecnológicas in vitro e sobrevivência em diferentes matrizes alimentares e verificar a capacidade de sobrevivência de duas cepas de Limosilactobacillus fermentum isolados de subprodutos do processamento de frutas em sucos de laranja e maçã durante o armazenamento refrigerado e quando expostos à digestão gastrintestinal simulada. Procedeu-se o isolamento, caracterização fenotípica e pré-identificação dos isolados obtidos das amostras de frutas, seguindo-se pela realização de testes de segurança e exclusão de amostras não seguras. Posteriormente, foram realizados testes in vitro para avaliar o potencial probiótico e tecnológico dos isolados remanescentes. Por meio do uso de análises estatísticas multivariadas, os isolados mais promissores foram selecionados, identificados por sequenciamento do gene 16S-rRNA e avaliados quanto a capacidade de sobrevivência em diferentes matrizes alimentares. Duas cepas de Limosilactobacillus fermentum isoladas em estudos prévios de subprodutos do processamento de frutas, previamente caracterizados como canditados para uso como probióticos em alimentos foram incorporadas em sucos de maçã e laranja e avaliados quanto a sua capacidade de sobrevivência durante armazenamento refrigerado e quando submetidas ao processo de digestão simulado. Foram obtidos 93 isolados de BAL das amostras de frutas, porém 27 isolados foram excluídos nos testes de segurança. Entre os 66 isolados remanescentes, quatro foram selecionados como mais promissores e seguros com base nos testes tecnológicos e de potencial probiótico para uso em alimentos, os quais foram identificados como Lactobacillus sp. ou Levilactobacillus brevis. Estes isolados apresentaram boa capacidade de sobrevivência durante 28 dias de armazenamento refrigerado com contagens viáveis >6 log de UFC/mL e percentual de células metabolicamente ativas entre 26 e 72%, ao final do período, em sucos de frutas, purê de vegetais, ensopado de carnes e leite UHT. Os dois isolados de L. fermentum com potencial probiótico derivados de subprodutos do processamento de frutas quando inoculados em sucos de maçã e laranja apresentaram boa capacidade de sobrevivência, indicado por elevadas contagens de células viáveis (>6 log de UFC/mL durante refrigeração e >4 log de UFC/mL ao longo do TGI) e de subpopulações fisiologicamente ativas (>30%), durante 28 dias de armazenamento refrigerado, bem como quando submetidos à digestão simulada nestes substratos. Os resultados deste estudo mostraram que frutas podem ser fontes de isolados de BAL com potencial probiótico e que um protocolo incluindo isolamento, caracterização fenotípica, exclusão com testes de segurança e seleção com base em propriedades tecnológicas e fisiológicas pode ser aplicado para obtenção de isolados com propriedades compatíveis para uso como probióticos e com capacidade de sobrevivência em diferentes matrizes alimentares, e também que isolados de subprodutos de frutas quando inoculados em sucos de frutas têm potencial de sobrevivência ao longo do armazenamento refrigerado e durante digestão.Universidade Federal da ParaíbaBrasilNutriçãoPrograma de Pós-Graduação em Ciências da NutriçãoUFPBSouza, Evandro Leite dehttp://lattes.cnpq.br/9103355732367822Garcia, Estefânia Fernandeshttp://lattes.cnpq.br/0341487952240465Rodrigues, Noádia Priscila Araújo2021-12-06T18:31:00Z2021-05-242021-12-06T18:31:00Z2021-04-28info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/21513porAttribution-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:UFPB2023-05-19T14:28:03Zoai:repositorio.ufpb.br:123456789/21513Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2023-05-19T14:28:03Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false
dc.title.none.fl_str_mv Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
title Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
spellingShingle Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
Rodrigues, Noádia Priscila Araújo
Alimentos funcionais
Lactobacillus spp
Testes de segurança
Propriedades tecnológicas
Análise multivariada
Functional foods
Safety tests
Technnologial properties
Multivariate analysis
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
title_short Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
title_full Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
title_fullStr Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
title_full_unstemmed Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
title_sort Seleção de bactérias láticas com potencial probiótico isoladas de frutas e avaliação da capacidade de sobrevivência de Limosilactobacillus fermentum em sucos de frutas
author Rodrigues, Noádia Priscila Araújo
author_facet Rodrigues, Noádia Priscila Araújo
author_role author
dc.contributor.none.fl_str_mv Souza, Evandro Leite de
http://lattes.cnpq.br/9103355732367822
Garcia, Estefânia Fernandes
http://lattes.cnpq.br/0341487952240465
dc.contributor.author.fl_str_mv Rodrigues, Noádia Priscila Araújo
dc.subject.por.fl_str_mv Alimentos funcionais
Lactobacillus spp
Testes de segurança
Propriedades tecnológicas
Análise multivariada
Functional foods
Safety tests
Technnologial properties
Multivariate analysis
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
topic Alimentos funcionais
Lactobacillus spp
Testes de segurança
Propriedades tecnológicas
Análise multivariada
Functional foods
Safety tests
Technnologial properties
Multivariate analysis
CNPQ::CIENCIAS DA SAUDE::NUTRICAO
description The development of functional fruit-based foods with probiotics is still a challenge for the industry, which demonstrates the need to obtain isolates with the hability to adapt to these matrices. The aim of this study was to select isolates of lactic acid bacteria (BAL) from banana, orange, apple and grape samples, through their probiotic and technological characteristics in vitro and survival in different food matrices and to verify the viability of two strains of Limosilactobacillus fermentum isolated from products of fruit processing in orange and apple juices during refrigerated storage and when exposed to simulated gastrointestinal digestion. Isolation, phenotypic characterization and pre-identification of isolates obtained from fruit samples were carried out, followed by safety tests and exclusion of unsafe samples. Subsequently, in vitro tests were carried out to assess the technological and probiotic potential of the remaining isolates. Through the use of multivariate statistical analyzes, the most promising isolates were selected, identified by sequencing the 16S-rRNA gene and evaluated for their ability to survive in different food matrices. Two strains of Limosilactobacillus fermentum isolated in previous studies of fruit processing by-products, previously characterized as presumably for use as probiotics in food, were incorporated into apple and orange juices and evaluated for their ability to survive during refrigerated storage and when subjected to the simulated digestion process. 93 BAL isolates were obtained from fruit samples, but 27 isolates were excluded in safety tests. Among the remaining 66 isolates, four were selected as the most promising and safe for use in food based on technological tests and probiotic potential for use in food, which were identified as Lactobacillus sp. or Levilactobacillus brevis. These isolates showed good survival capacity for 28 days of cold storage with viable counts> 6 log CFU / mL and percentage of metabolically active cells between 26 and 72%, at the end of the period, in fruit juices, vegetable puree, meat stew and UHT milk. The two isolates of L. fermentum with probiotic potential derived from frui byprodcts when inoculated in apple and orange juices showed good survival capacity, as indicated by high viable counts (>6 log CFU/mL during refrigeration and >4 log CFU/mL in TGI) and by physiologically active cell subpopulations (>30%), during 28 days of cold storage as well as when exposed to a simulated digestion in these substrates. The results of this study showed that fruits can be sources of LAB isolates with probiotic potential and that a protocol including isolation, phenotypic characterization, exclusion with safety tests and selection based on technological and physiological properties can be applied to obtain isolates with properties compatible for use as probiotics and with ability of survive in different food matrices, and also those isolated from fruit by-products when inoculated in fruit juices have potential for survival during refrigerated storage and during simulated digestion process.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-06T18:31:00Z
2021-05-24
2021-12-06T18:31:00Z
2021-04-28
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/123456789/21513
url https://repositorio.ufpb.br/jspui/handle/123456789/21513
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
Nutrição
Programa de Pós-Graduação em Ciências da Nutrição
UFPB
publisher.none.fl_str_mv Universidade Federal da Paraíba
Brasil
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
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reponame_str Biblioteca Digital de Teses e Dissertações da UFPB
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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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