Biocompostos de buriti e maracujá: perfil, aplicação em leite fermentado probiótico e modulação da microbiota in vitro
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Data
2022-06-13
Autores
Borgonovi, Tais Fernanda
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Universidade Estadual Paulista (Unesp)
Resumo
Devido ao aumento da demanda por alimentos funcionais, as indústrias de alimentos estão investindo em produtos que possuam apelo saudável e propriedades funcionais. Os produtos lácteos, principalmente os fermentados, são os produtos mais comercializados com estas características. Efeitos benéficos adicionais podem ser obtidos quando probióticos e polpa de frutas são adicionados aos produtos fermentados. Neste contexto, os objetivos deste trabalho foram: (1) determinar os componentes majoritários, compostos bioativos e atividade antioxidante de polpas de buriti e de maracujá; bem como seu efeito no crescimento de bactérias lácticas (BAL); (2) avaliar o efeito de Lacticaseibacillus casei SJRP38 (LC), Lactiplantibacillus plantarum ST8Sh (LP) e Streptococcus thermophilus TA 080 (ST), em cultivo puro ou em co-cultivo, e selecionar a melhor cultura/combinação baseado nos parâmetros cinéticos de acidificação do leite fermentado controle (LFC), adicionado de polpa de maracujá (LFPM) ou polpa de buriti (LFPB) e na viabilidade bacteriana; (3) avaliar o efeito do leite adicionado de polpa de frutas e fermentado por cultura probiótica selecionada na modulação da microbiota intestinal, utilizando o Simulador do Ecossistema Microbiano Humano (SHIME®). A polpa de buriti apresentou maiores valores de proteína, °Brix e fibras dietéticas totais. Celulose e hemicelulose foram detectadas em ambas as polpas de frutas; entretanto, a polpa de buriti se destacou pela maior quantidade dessas fibras. A polpa de buriti também apresentou maior teor de ácidos graxos (12 g/100 g), sendo a maioria (76%) da família ômega 9. A polpa de maracujá apresentou 0,5 g de ácidos graxos/100 g, sendo a maioria da família ômega 9 (37%), seguido de ácido palmítico (29%). Os principais flavonoides presentes nas polpas de buriti e maracujá foram quercetina-3-rutinosídeo (90,76 mg/100 g de polpa) e orientina-7-O-glicosídeo (1,45 mg/100 g de polpa), respectivamente. Em relação aos carotenoides, maiores quantidades foram encontradas na polpa de buriti (153,18 mg/100 g) do que na polpa de maracujá (10,05 mg/100 g), e o composto majoritário em ambas as polpas foi o β-caroteno. Ambas as polpas não inibiram o crescimento das BAL. O LF obtido pela combinação das culturas SP+LC+LP destacou-se pela alta viabilidade bacteriana e pelo menor tempo de fermentação (até pH 4,6) e esta cultura foi selecionada para a fermentação nas etapas seguintes da pesquisa. Os compostos fenólicos totais e a atividade antioxidante foram maiores nos tratamentos LFPM (0,10 ± 0,02 mg EAG/100 g e 0,33 ± 0,13 μmol Trolox/100 g, respectivamente) e LFPB (0,11 ± 0,00 mg EAG/100 g e 0,25 ± 0,03 μmol Trolox/100 g, respectivamente) em relação ao LFC (0,09 ± 0,01 mg EAG/100 g e 0,11 ± 0,02 μmol Trolox/100 g, respectivamente). Em relação ao perfil de carotenoides, esses compostos não foram detectados no LFC e o LFPB apresentou maiores quantidades de carotenoides α, β e totais (28,97 ± 0,08; 528,42 ± 34,49 e 557,39 ± 34,33 mg/100 g, respectivamente) em comparação ao LFPM (7,07 ± 0,08; 45,72 ± 0,11 e 52,79 ± 0,20 mg/100 g, respectivamente). Os produtos LFPB e LFPM apresentaram os maiores teores de ácidos graxos monoinsaturados e poli-insaturados, respectivamente. Os principais ácidos graxos encontrados em LFPM e LFPB foram ômega 9 (25,89 ± 0,10 e 66,38 ± 0,13 g/100 g lipídeos, respectivamente) e ácido palmítico (29,54 ± 0,08 e 20,11 ± 0,22 g/100 g lipídeos respectivamente). O ensaio in vitro utilizando o SHIME mostrou que a viabilidade das BAL probióticas no leite fermentado foram afectadas pela adição de Polpas de frutas; entretanto, atingiram o valor mínimo requirido de ≥ 6 log UFC/mL para consumo. Em relação à viabilidade dos micro-organismos indicadores no cólon, houve uma diferença significativa somente para o gênero Streptococcus sp. (7.35 ± 0.18, 7.28 ± 0.19 and 6.69 ± 0.03 CFU/mL) para LFC, LFPM and LFPB, respectivamente. Entretanto, o leite fermentado adicionado de polpa de frutas modulou a microbiota intestinal, alterou a relação dos filos Firmicutes/Bacteroidetes, aumentou Actinobacteria e reduziu o filo Proteobacteria. Em nível de gênero, em todos os tratamentos a abundância de Bifidobacterium sp. aumentou, e somente LFPM and LFPB reduziu Enterobacter sp. E estimulou Veillonella sp. e bactérias da família Ruminococcaceae em relação ao LFC e seu respectivo washout-controle. Após o tratamento, produção de ácido acético aumentou após a administração de todos os tipos de LF e diminuiu durante os períodos de washout. Além disso, quantidades significativas de ácidos propiônico e butírico foram produzidas durante o tratamento com LFPB. Todos os tratamentos com LF diminuíram os íons amônia em relação ao período inicial (estabilização) (557,22 ± 9,74 mmol/L), entretanto, os tratamentos LFPM e LFPB promoveram redução mais acentuada (284,89 ± 6,04 mmol/L LFPM; 378,67 ± 6,15 mmol/L LFPB). Portanto, pode-se concluir que as polpas de maracujá e buriti podem ser utilizadas em conjunto com as BAL testadas e o leite adicionado de polpas de frutas e fermentado por probióticos pode não somente estimular o crescimento de bactérias benéficas presentes na microbiota de humanos saudáveis, como também aumentar a produção de ácidos graxos de cadeia curta. Sendo assim, produzir LF com polpa de frutas podem ser considerada uma estratégia promissora para a comercialização de LF probiótico com características funcionais
Due to the increasing demand for functional foods, food industries are investing in products that have a healthy appeal and functional properties. Dairy products, especially fermented ones, are the most commercialized products with these characteristics. Additional beneficial effects can be obtained when probiotics and fruit pulp are added to the fermented products. In this context, the objectives of this study were: (1) to determine the gross composition, bioactive compounds, and antioxidant activity of buriti and passion fruit pulps, as well as their effect on the growth of lactic acid bacteria (LAB); (2) evaluate the effect of Lacticaseibacillus casei SJRP38 (LC), Lactiplantibacillus plantarum ST8Sh (LP), and Streptococcus thermophilus TA 080 (ST), either in pure culture or co-culture, and select the best culture/combination based on the kinetic parameters of acidification of the control fermented milk (CFM) added of passion fruit pulp (FMPF) or buriti pulp (FMB), as well as their bacterial viability; (3) to evaluate the effect of milk added of fruit pulps and fermented by a selected probiotic culture on the modulation of the intestinal microbiota using the Simulator of Human Intestinal Microbial Ecosystem (SHIME®). Buriti pulp showed higher values of protein, °Brix and total dietary fiber. Cellulose and hemicellulose were detected in both fruit pulps; however, in buriti pulp there was a larger amount of these fibers. Buriti pulp also had a higher content of fatty acids (12 g/100 g), with the majority (76%) being from the omega 9 family. The passion fruit pulp presented 0.5 g fatty acids/100 g, most of them from the omega 9 family (37%), followed by palmitic acid (29%). The main flavonoids found in the buriti and passion fruit pulps were quercetin-3-rutinoside (90.76 mg/100 g of pulp) and orientin-7-O-glycoside (1.45 mg/100 g of pulp), respectively. Regarding carotenoids, higher amounts were found in the buriti pulp (153.18 mg/100 g) compared to the passion fruit pulp (10.05 mg/100 g), and the major compound in both pulps was β- carotene. None of the pulps inhibited the growth of LAB. The FM obtained by combining the ST+LC+LP cultures stood out for its high bacterial viability and for the shorter fermentation time (up to pH 4.6); therefore, this culture was selected for the fermentation in the following steps of the research. The total phenolic compounds and the antioxidant activity were higher in the treatments FMPF (0.10 ± 0.02 mg GAE/100 g and 0.33 ± 0.13 μmol Trolox/100 g, respectively) and FMB (0.11 ± 0.00 mg GAE/100 g and 0.25 ± 0.03 μmol Trolox/100 g, respectively) compared to CFM (0.09 ± 0.01 mg GAE/100 g and 0.11 ± 0.02 μmol 11 Trolox/100 g, respectively). Regarding the carotenoid profile, these compounds were not detected in the CFM and the FMPB showed higher amounts of α, β and total carotenoids (28.97 ± 0.08; 528.42 ± 34.49 and 557.39 ± 34.33 mg/100 g, respectively) compared to FMPF (7.07 ± 0.08; 45.72 ± 0.11 and 52.79 ± 0.20 mg/100 g, respectively). FMB and FFPF showed the highest levels of monounsaturated and polyunsaturated fatty acids, respectively. The main fatty acids found in FMPF and FMB were omega 9 (25.89 ± 0.10 and 66.38 ± 0.13 g/100 g lipids, respectively) and palmitic acid (29.54 ± 0.08 and 20.11 ± 0.22 g/100 g lipids, respectively). The in vitro assay using SHIME show that the viability of probiotic LAB in fermented milk was affected by the addition of fruit pulps; however, it meets the minimum required value of ≥ 6 log CFU/mL for consumption. Regarding the viability of indicator microorganisms in the colon, there was a significant difference only in the genus of Streptococcus sp. (7.35 ± 0.18, 7.28 ± 0.19 and 6.69 ± 0.03 CFU/mL) for FMC, FMPF and FMB, respectively. On the other hand, fermented milk added of fruit pulp modulated the intestinal microbiota, changed the balance of Firmicutes/Bacteroidetes phyla, increasing Actinobacteria and decreasing Proteobacteria phyla. At the genus level, in all treatments the abundance of Bifidobacterium sp. increased, and only FMPF and FMB decreased Enterobacter and stimulated Veillonella genera and Ruminococcaceae family in relation to FMC and their respective washoutcontrol. After treatment, the production of acetic acid increased after the administration of all types of fermented milk and it decreased during the washout periods. Additionally, a significant and remarkably high amounts of propionic and butyric acids were produced during the treatment of FMB. All fermented milk treatments decreased the ammonium ions compared to control (stabilization) (557.22 ± 9.74 mmol/L), however fermented milk with fruit pulps promoted a greater decrease (284.89 ± 6.04 FMPF; 378.67 ± 6.15 FMB mmol/L). In conclusion, passion fruit and buriti pulps can be used together with the tested LAB and milk added of fruit pulps and fermented by probiotics can stimulate not only the growth of beneficial bacteria present in the microbiota of healthy humans, but also the production of short chain fatty acids. Therefore, producing FM with fruit pulp can be considered a promising strategy for the commercialization of probiotic FM with functional characteristics.
Due to the increasing demand for functional foods, food industries are investing in products that have a healthy appeal and functional properties. Dairy products, especially fermented ones, are the most commercialized products with these characteristics. Additional beneficial effects can be obtained when probiotics and fruit pulp are added to the fermented products. In this context, the objectives of this study were: (1) to determine the gross composition, bioactive compounds, and antioxidant activity of buriti and passion fruit pulps, as well as their effect on the growth of lactic acid bacteria (LAB); (2) evaluate the effect of Lacticaseibacillus casei SJRP38 (LC), Lactiplantibacillus plantarum ST8Sh (LP), and Streptococcus thermophilus TA 080 (ST), either in pure culture or co-culture, and select the best culture/combination based on the kinetic parameters of acidification of the control fermented milk (CFM) added of passion fruit pulp (FMPF) or buriti pulp (FMB), as well as their bacterial viability; (3) to evaluate the effect of milk added of fruit pulps and fermented by a selected probiotic culture on the modulation of the intestinal microbiota using the Simulator of Human Intestinal Microbial Ecosystem (SHIME®). Buriti pulp showed higher values of protein, °Brix and total dietary fiber. Cellulose and hemicellulose were detected in both fruit pulps; however, in buriti pulp there was a larger amount of these fibers. Buriti pulp also had a higher content of fatty acids (12 g/100 g), with the majority (76%) being from the omega 9 family. The passion fruit pulp presented 0.5 g fatty acids/100 g, most of them from the omega 9 family (37%), followed by palmitic acid (29%). The main flavonoids found in the buriti and passion fruit pulps were quercetin-3-rutinoside (90.76 mg/100 g of pulp) and orientin-7-O-glycoside (1.45 mg/100 g of pulp), respectively. Regarding carotenoids, higher amounts were found in the buriti pulp (153.18 mg/100 g) compared to the passion fruit pulp (10.05 mg/100 g), and the major compound in both pulps was β- carotene. None of the pulps inhibited the growth of LAB. The FM obtained by combining the ST+LC+LP cultures stood out for its high bacterial viability and for the shorter fermentation time (up to pH 4.6); therefore, this culture was selected for the fermentation in the following steps of the research. The total phenolic compounds and the antioxidant activity were higher in the treatments FMPF (0.10 ± 0.02 mg GAE/100 g and 0.33 ± 0.13 μmol Trolox/100 g, respectively) and FMB (0.11 ± 0.00 mg GAE/100 g and 0.25 ± 0.03 μmol Trolox/100 g, respectively) compared to CFM (0.09 ± 0.01 mg GAE/100 g and 0.11 ± 0.02 μmol 11 Trolox/100 g, respectively). Regarding the carotenoid profile, these compounds were not detected in the CFM and the FMPB showed higher amounts of α, β and total carotenoids (28.97 ± 0.08; 528.42 ± 34.49 and 557.39 ± 34.33 mg/100 g, respectively) compared to FMPF (7.07 ± 0.08; 45.72 ± 0.11 and 52.79 ± 0.20 mg/100 g, respectively). FMB and FFPF showed the highest levels of monounsaturated and polyunsaturated fatty acids, respectively. The main fatty acids found in FMPF and FMB were omega 9 (25.89 ± 0.10 and 66.38 ± 0.13 g/100 g lipids, respectively) and palmitic acid (29.54 ± 0.08 and 20.11 ± 0.22 g/100 g lipids, respectively). The in vitro assay using SHIME show that the viability of probiotic LAB in fermented milk was affected by the addition of fruit pulps; however, it meets the minimum required value of ≥ 6 log CFU/mL for consumption. Regarding the viability of indicator microorganisms in the colon, there was a significant difference only in the genus of Streptococcus sp. (7.35 ± 0.18, 7.28 ± 0.19 and 6.69 ± 0.03 CFU/mL) for FMC, FMPF and FMB, respectively. On the other hand, fermented milk added of fruit pulp modulated the intestinal microbiota, changed the balance of Firmicutes/Bacteroidetes phyla, increasing Actinobacteria and decreasing Proteobacteria phyla. At the genus level, in all treatments the abundance of Bifidobacterium sp. increased, and only FMPF and FMB decreased Enterobacter and stimulated Veillonella genera and Ruminococcaceae family in relation to FMC and their respective washoutcontrol. After treatment, the production of acetic acid increased after the administration of all types of fermented milk and it decreased during the washout periods. Additionally, a significant and remarkably high amounts of propionic and butyric acids were produced during the treatment of FMB. All fermented milk treatments decreased the ammonium ions compared to control (stabilization) (557.22 ± 9.74 mmol/L), however fermented milk with fruit pulps promoted a greater decrease (284.89 ± 6.04 FMPF; 378.67 ± 6.15 FMB mmol/L). In conclusion, passion fruit and buriti pulps can be used together with the tested LAB and milk added of fruit pulps and fermented by probiotics can stimulate not only the growth of beneficial bacteria present in the microbiota of healthy humans, but also the production of short chain fatty acids. Therefore, producing FM with fruit pulp can be considered a promising strategy for the commercialization of probiotic FM with functional characteristics.
Descrição
Palavras-chave
Alimento funcional, Composto bioativo de frutas, Probiótico, Leite fermentado, Microbiota intestinal, Functional food, Bioactive fruit compound, Probiotic, Fermented milk, Intestinal microbiota