Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.lwt.2020.109876 http://hdl.handle.net/11449/200811 |
Resumo: | Considering the importance of nutrition in maintaining health conditions, this study is aimed at evaluating the effect of the consumption of a potentially probiotic sausage, with reduction of curing salts and fat, fermented with Enterococcus faecium CRL 183 into the gut microbiota, using the simulator of the human microbial ecosystem (SHIME®). The SHIME® experiment was performed using the probiotic sausage for two weeks. The gut microbiota composition was monitored weekly in all colon vessels by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE). Samples of the colonic contents were evaluated microbiologically by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE) and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions (NH+4). It was observed that the consumption of the potentially probiotic sausage can result in a reduced count of Lactobacillus spp. (colon vessels 3, 4 and 5), Bacteroides spp. (colon vessel 5) and Enterobacteriaceae (colon vessels 4 and 5) and increased levels of ammonium ions. The butyric and propionic acids increased (P < 0.05) while acetic acid decreased (P < 0.05) in treatment period. The PCR-DGGE analysis suggested that probiotic sausage increased the microbiota diversity during the treatment phase. Overall, the findings showed that potentially probiotic sausage represents a healthier alternative of fermented meat, with a positive effect on the microbial diversity and metabolite production. |
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Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic modelDGGEEnterococcus faecium CRL 183Fermented sausageSCFAsSHIMEConsidering the importance of nutrition in maintaining health conditions, this study is aimed at evaluating the effect of the consumption of a potentially probiotic sausage, with reduction of curing salts and fat, fermented with Enterococcus faecium CRL 183 into the gut microbiota, using the simulator of the human microbial ecosystem (SHIME®). The SHIME® experiment was performed using the probiotic sausage for two weeks. The gut microbiota composition was monitored weekly in all colon vessels by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE). Samples of the colonic contents were evaluated microbiologically by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE) and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions (NH+4). It was observed that the consumption of the potentially probiotic sausage can result in a reduced count of Lactobacillus spp. (colon vessels 3, 4 and 5), Bacteroides spp. (colon vessel 5) and Enterobacteriaceae (colon vessels 4 and 5) and increased levels of ammonium ions. The butyric and propionic acids increased (P < 0.05) while acetic acid decreased (P < 0.05) in treatment period. The PCR-DGGE analysis suggested that probiotic sausage increased the microbiota diversity during the treatment phase. Overall, the findings showed that potentially probiotic sausage represents a healthier alternative of fermented meat, with a positive effect on the microbial diversity and metabolite production.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Departamento de Análises Clínicas Sao Paulo State University (UNESP) School of Pharmaceutical Sciences, Rodovia Araraquara Jaú, Km 01 – Campus VilleSchool of Engineering of São Carlos University of São Paulo, Sao PauloReference Center for Lactobacilos (CERELA) San Miguel de TucumánPostgraduate Program of Food and Nutrition School of Pharmaceutical Sciences, Rodovia Araraquara Jaú, Km 01 – Campus VilleDepartamento de Análises Clínicas Sao Paulo State University (UNESP) School of Pharmaceutical Sciences, Rodovia Araraquara Jaú, Km 01 – Campus VilleCAPES: 99999.009550/2014-03Universidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)San Miguel de TucumánSchool of Pharmaceutical SciencesRoselino, Mariana Nougalli [UNESP]Sakamoto, Isabel KimikoTallarico Adorno, Maria AngelaMárcia Canaan, Josiane Maria [UNESP]de Valdez, Graciela FontRossi, Elizeu Antonio [UNESP]Sivieri, KatiaUmbelino Cavallini, Daniela Cardoso [UNESP]2020-12-12T02:16:42Z2020-12-12T02:16:42Z2020-10-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.lwt.2020.109876LWT, v. 132.0023-6438http://hdl.handle.net/11449/20081110.1016/j.lwt.2020.1098762-s2.0-85088499766Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLWTinfo:eu-repo/semantics/openAccess2024-06-21T15:19:08Zoai:repositorio.unesp.br:11449/200811Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:52:41.033288Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model |
title |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model |
spellingShingle |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model Roselino, Mariana Nougalli [UNESP] DGGE Enterococcus faecium CRL 183 Fermented sausage SCFAs SHIME |
title_short |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model |
title_full |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model |
title_fullStr |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model |
title_full_unstemmed |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model |
title_sort |
Effect of fermented sausages with probiotic Enterococcus faecium CRL 183 on gut microbiota using dynamic colonic model |
author |
Roselino, Mariana Nougalli [UNESP] |
author_facet |
Roselino, Mariana Nougalli [UNESP] Sakamoto, Isabel Kimiko Tallarico Adorno, Maria Angela Márcia Canaan, Josiane Maria [UNESP] de Valdez, Graciela Font Rossi, Elizeu Antonio [UNESP] Sivieri, Katia Umbelino Cavallini, Daniela Cardoso [UNESP] |
author_role |
author |
author2 |
Sakamoto, Isabel Kimiko Tallarico Adorno, Maria Angela Márcia Canaan, Josiane Maria [UNESP] de Valdez, Graciela Font Rossi, Elizeu Antonio [UNESP] Sivieri, Katia Umbelino Cavallini, Daniela Cardoso [UNESP] |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de São Paulo (USP) San Miguel de Tucumán School of Pharmaceutical Sciences |
dc.contributor.author.fl_str_mv |
Roselino, Mariana Nougalli [UNESP] Sakamoto, Isabel Kimiko Tallarico Adorno, Maria Angela Márcia Canaan, Josiane Maria [UNESP] de Valdez, Graciela Font Rossi, Elizeu Antonio [UNESP] Sivieri, Katia Umbelino Cavallini, Daniela Cardoso [UNESP] |
dc.subject.por.fl_str_mv |
DGGE Enterococcus faecium CRL 183 Fermented sausage SCFAs SHIME |
topic |
DGGE Enterococcus faecium CRL 183 Fermented sausage SCFAs SHIME |
description |
Considering the importance of nutrition in maintaining health conditions, this study is aimed at evaluating the effect of the consumption of a potentially probiotic sausage, with reduction of curing salts and fat, fermented with Enterococcus faecium CRL 183 into the gut microbiota, using the simulator of the human microbial ecosystem (SHIME®). The SHIME® experiment was performed using the probiotic sausage for two weeks. The gut microbiota composition was monitored weekly in all colon vessels by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE). Samples of the colonic contents were evaluated microbiologically by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE) and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions (NH+4). It was observed that the consumption of the potentially probiotic sausage can result in a reduced count of Lactobacillus spp. (colon vessels 3, 4 and 5), Bacteroides spp. (colon vessel 5) and Enterobacteriaceae (colon vessels 4 and 5) and increased levels of ammonium ions. The butyric and propionic acids increased (P < 0.05) while acetic acid decreased (P < 0.05) in treatment period. The PCR-DGGE analysis suggested that probiotic sausage increased the microbiota diversity during the treatment phase. Overall, the findings showed that potentially probiotic sausage represents a healthier alternative of fermented meat, with a positive effect on the microbial diversity and metabolite production. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-12T02:16:42Z 2020-12-12T02:16:42Z 2020-10-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.lwt.2020.109876 LWT, v. 132. 0023-6438 http://hdl.handle.net/11449/200811 10.1016/j.lwt.2020.109876 2-s2.0-85088499766 |
url |
http://dx.doi.org/10.1016/j.lwt.2020.109876 http://hdl.handle.net/11449/200811 |
identifier_str_mv |
LWT, v. 132. 0023-6438 10.1016/j.lwt.2020.109876 2-s2.0-85088499766 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
LWT |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808129133304086528 |