Effect of xylitol on the growth of Lactobacillus acidophilus for food and pharmaceutical applications / Efeito do xilitol no crescimento do Lactobacillus acidophilus em alimentos e aplicações farmacêuticas

• Autor(a) principal: Schmitt, Jucelaine Aparecida Deon
• Data de Publicação: 2021
• Outros Autores: Fariña, Luciana Oliveira de, Kottwitz, Luciana Bill Mikito, Piana, Pitágoras Augusto, Simões, Márcia Regina
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• DOI: 10.34117/bjdv7n9-075
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/35577
• topic: probiotics; prebiotics; nutraceuticals; sweetener.

The aim of this study was to compare the effect of different concentrations of xylitol on the Lactobacillus acidophilus (LA) growth from different origins: LA from a pharmaceutical supplement produced by Aché® (LA1), LA lyophilized used in dairy fermented products produced by Sacco® (LA2) and LA of manipulated pharmaceutical supplements of a local pharmacy of Cascavel-Paraná/Brazil (LA3). All of them were recommended to help the regulation of human intestinal flora. In MRS broth amounts of xylitol were added until final concentrations reached 3%, 8%, 12%, 15%, 18%, 25% and 40%. After sterilizing the medium, the standardized inoculum was added with subsequent incubation at 72 h in anaerobiosis. It was possible to conclude that xylitol influences the growth of LA and the higher concentrations of xylitol the lower growth of LA. LA3 growth 2x above than the other origins until 18% xylitol. This may favor the use of this strain for pharmaceutical preparations using xylitol. LA2 presented some advantages in relation to the pharmaceutical origin, since its growth in the presence of xylitol was faster, and this could indicate a possible greater amount of microorganisms in the intestinal tract in a short time. Over 12% were observed an inhibitory effect, by reducing the LA count below the recommended limit of 109. This result is important, because as xylitol has the same sweetness potency of sucrose, it is believed that it may be used in different formulations until 12%, concentration commonly used as sweetener without significantly influencing the growth of Lactobacillus acidophilus.