The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/237138 |
Resumo: | Buffalo milk has been increasingly explored in the production of dairy foods. Given the diversity of lactic acid bacteria present in this raw material, the functional potential of this type of milk should be studied. This study aims to assess the probiotic potential of two strains of Enterococcus faecium isolated from buffalo milk. We evaluated E. faecium M7AN7-1 and E. faecium M7AN10 for sustained cell viability under different conditions of conservation. We also assessed adhesion and cell viability in a simulated gastrointestinal transit test. E. faecium M7AN10 was selected for microencapsulation in sodium alginate and testing in the food matrix. The isolates maintained cell viability after refrigeration, freezing, and freeze-drying. E. faecium M7AN10 showed higher concentrations of viable cells than E. faecium M7AN7-1 after 180 min of contact with simulated gastric fluid, reaching 7.19 ± 0.59 Log10 CFU mL-1. We also observed sustained cell viability after exposure to simulated intestinal fluid. After encapsulation, E. faecium M7AN10 was tested in the food matrix of UHT milk. Cell count viability was maintained and its release was sustained in this medium for 30 days. The results of the in vitro assessment demonstrated that E. faecium M7AN10 remained functionally active under these experimental conditions. Similarly, they showed that it is a bacterium capable of sustaining viability in this type of food and after transit in a simulated gastrointestinal tract. Based on the data, we suggest this isolate may be a probiotic bacterial candidate for in vivo behavioral assessment. |
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Kurtz, Jéssica Nastácia PiresPaim, Willian PintoJantzen, Márcia MonksMotta, Amanda de Souza da2022-04-13T04:51:22Z20212641-2292http://hdl.handle.net/10183/237138001138157Buffalo milk has been increasingly explored in the production of dairy foods. Given the diversity of lactic acid bacteria present in this raw material, the functional potential of this type of milk should be studied. This study aims to assess the probiotic potential of two strains of Enterococcus faecium isolated from buffalo milk. We evaluated E. faecium M7AN7-1 and E. faecium M7AN10 for sustained cell viability under different conditions of conservation. We also assessed adhesion and cell viability in a simulated gastrointestinal transit test. E. faecium M7AN10 was selected for microencapsulation in sodium alginate and testing in the food matrix. The isolates maintained cell viability after refrigeration, freezing, and freeze-drying. E. faecium M7AN10 showed higher concentrations of viable cells than E. faecium M7AN7-1 after 180 min of contact with simulated gastric fluid, reaching 7.19 ± 0.59 Log10 CFU mL-1. We also observed sustained cell viability after exposure to simulated intestinal fluid. After encapsulation, E. faecium M7AN10 was tested in the food matrix of UHT milk. Cell count viability was maintained and its release was sustained in this medium for 30 days. The results of the in vitro assessment demonstrated that E. faecium M7AN10 remained functionally active under these experimental conditions. Similarly, they showed that it is a bacterium capable of sustaining viability in this type of food and after transit in a simulated gastrointestinal tract. Based on the data, we suggest this isolate may be a probiotic bacterial candidate for in vivo behavioral assessment.application/pdfengJournal of clinical nutrition and food science. Hyderabad, India. Vol. 4, no. 1 (2021), 1027, p. 17-29Enterococcus faeciumLeite de búfalaProbióticoSobrevivência celularResfriamentoCongelamentoTrato gastrointestinalEnterococcusBuffalo milkMicroencapsulationLactic acid bacteriaProbioticsThe probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studiesEstrangeiroinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001138157.pdf.txt001138157.pdf.txtExtracted Texttext/plain56083http://www.lume.ufrgs.br/bitstream/10183/237138/2/001138157.pdf.txt35b37739927f4542307549f57c3700f4MD52ORIGINAL001138157.pdfTexto completo (inglês)application/pdf643317http://www.lume.ufrgs.br/bitstream/10183/237138/1/001138157.pdf1d93108ec54fc3198291726df2974006MD5110183/2371382023-01-19 06:00:42.173921oai:www.lume.ufrgs.br:10183/237138Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2023-01-19T08:00:42Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies |
title |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies |
spellingShingle |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies Kurtz, Jéssica Nastácia Pires Enterococcus faecium Leite de búfala Probiótico Sobrevivência celular Resfriamento Congelamento Trato gastrointestinal Enterococcus Buffalo milk Microencapsulation Lactic acid bacteria Probiotics |
title_short |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies |
title_full |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies |
title_fullStr |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies |
title_full_unstemmed |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies |
title_sort |
The probiotic properties of Enterococcus faecium strains isolated from buffalo milk : food matrix studies |
author |
Kurtz, Jéssica Nastácia Pires |
author_facet |
Kurtz, Jéssica Nastácia Pires Paim, Willian Pinto Jantzen, Márcia Monks Motta, Amanda de Souza da |
author_role |
author |
author2 |
Paim, Willian Pinto Jantzen, Márcia Monks Motta, Amanda de Souza da |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Kurtz, Jéssica Nastácia Pires Paim, Willian Pinto Jantzen, Márcia Monks Motta, Amanda de Souza da |
dc.subject.por.fl_str_mv |
Enterococcus faecium Leite de búfala Probiótico Sobrevivência celular Resfriamento Congelamento Trato gastrointestinal |
topic |
Enterococcus faecium Leite de búfala Probiótico Sobrevivência celular Resfriamento Congelamento Trato gastrointestinal Enterococcus Buffalo milk Microencapsulation Lactic acid bacteria Probiotics |
dc.subject.eng.fl_str_mv |
Enterococcus Buffalo milk Microencapsulation Lactic acid bacteria Probiotics |
description |
Buffalo milk has been increasingly explored in the production of dairy foods. Given the diversity of lactic acid bacteria present in this raw material, the functional potential of this type of milk should be studied. This study aims to assess the probiotic potential of two strains of Enterococcus faecium isolated from buffalo milk. We evaluated E. faecium M7AN7-1 and E. faecium M7AN10 for sustained cell viability under different conditions of conservation. We also assessed adhesion and cell viability in a simulated gastrointestinal transit test. E. faecium M7AN10 was selected for microencapsulation in sodium alginate and testing in the food matrix. The isolates maintained cell viability after refrigeration, freezing, and freeze-drying. E. faecium M7AN10 showed higher concentrations of viable cells than E. faecium M7AN7-1 after 180 min of contact with simulated gastric fluid, reaching 7.19 ± 0.59 Log10 CFU mL-1. We also observed sustained cell viability after exposure to simulated intestinal fluid. After encapsulation, E. faecium M7AN10 was tested in the food matrix of UHT milk. Cell count viability was maintained and its release was sustained in this medium for 30 days. The results of the in vitro assessment demonstrated that E. faecium M7AN10 remained functionally active under these experimental conditions. Similarly, they showed that it is a bacterium capable of sustaining viability in this type of food and after transit in a simulated gastrointestinal tract. Based on the data, we suggest this isolate may be a probiotic bacterial candidate for in vivo behavioral assessment. |
publishDate |
2021 |
dc.date.issued.fl_str_mv |
2021 |
dc.date.accessioned.fl_str_mv |
2022-04-13T04:51:22Z |
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Estrangeiro info:eu-repo/semantics/article |
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http://hdl.handle.net/10183/237138 |
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2641-2292 |
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001138157 |
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2641-2292 001138157 |
url |
http://hdl.handle.net/10183/237138 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Journal of clinical nutrition and food science. Hyderabad, India. Vol. 4, no. 1 (2021), 1027, p. 17-29 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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