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The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats
Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic “requeijão cremoso” incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6817512/ https://www.ncbi.nlm.nih.gov/pubmed/31695686 http://dx.doi.org/10.3389/fmicb.2019.02332 |
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author | Soares, Mariana B. Santos-Junior, Valfredo A. Tavares Filho, E. R. Lollo, Pablo C. B. Morato, Priscila N. Amaya-Farfan, Jaime Pereira, Eliene P. R. Balthazar, Celso F. Cruz, Adriano G. Martinez, Rafael C. R. Sant’Ana, Anderson S. |
author_facet | Soares, Mariana B. Santos-Junior, Valfredo A. Tavares Filho, E. R. Lollo, Pablo C. B. Morato, Priscila N. Amaya-Farfan, Jaime Pereira, Eliene P. R. Balthazar, Celso F. Cruz, Adriano G. Martinez, Rafael C. R. Sant’Ana, Anderson S. |
author_sort | Soares, Mariana B. |
collection | PubMed |
description | Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic “requeijão cremoso” incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect in an animal model for 2 weeks has been evaluated. Wistar adult health rats were randomized into one to five groups (n = 8 for each group): Control (C); “requeijão cremoso” without probiotic (RC); probiotic inoculated in the milk before pasteurization at 65°C/30 min (RPP); “requeijão cremoso” inoculated before the fusion step and consequently exposed to 90°C/5 min (RPF); and “requeijão cremoso” inoculated after fusion step, i.e., once the product temperature reached 50°C (RPAF). At the end of treatment, analysis of molecular markers of proteins of stress and antioxidant system, HSP 25, 60, 70 and 90, SOD and catalase were performed in the animals’ muscles by Western Blot technique. The HSP25, HSP90 and catalase levels of C, RPP, RPF, and RPAF were similar, indicating that the homeostasis remained unchanged. The incorporation of B. coagulans GBI-30 6086 in the “requeijão cremoso” was shown to be stable and the microorganism remained viable in all steps tested. The incorporation of the probiotic strain in the fusion stage facilitated the technological process, since it allowed a better homogenization of the product and did not affect the maintenance of the metabolic homeostasis of rats. |
format | Online Article Text |
id | pubmed-6817512 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-68175122019-11-06 The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats Soares, Mariana B. Santos-Junior, Valfredo A. Tavares Filho, E. R. Lollo, Pablo C. B. Morato, Priscila N. Amaya-Farfan, Jaime Pereira, Eliene P. R. Balthazar, Celso F. Cruz, Adriano G. Martinez, Rafael C. R. Sant’Ana, Anderson S. Front Microbiol Microbiology Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic “requeijão cremoso” incorporated with Bacillus coagulans GBI-30 6086 in three different steps and its metabolic effect in an animal model for 2 weeks has been evaluated. Wistar adult health rats were randomized into one to five groups (n = 8 for each group): Control (C); “requeijão cremoso” without probiotic (RC); probiotic inoculated in the milk before pasteurization at 65°C/30 min (RPP); “requeijão cremoso” inoculated before the fusion step and consequently exposed to 90°C/5 min (RPF); and “requeijão cremoso” inoculated after fusion step, i.e., once the product temperature reached 50°C (RPAF). At the end of treatment, analysis of molecular markers of proteins of stress and antioxidant system, HSP 25, 60, 70 and 90, SOD and catalase were performed in the animals’ muscles by Western Blot technique. The HSP25, HSP90 and catalase levels of C, RPP, RPF, and RPAF were similar, indicating that the homeostasis remained unchanged. The incorporation of B. coagulans GBI-30 6086 in the “requeijão cremoso” was shown to be stable and the microorganism remained viable in all steps tested. The incorporation of the probiotic strain in the fusion stage facilitated the technological process, since it allowed a better homogenization of the product and did not affect the maintenance of the metabolic homeostasis of rats. Frontiers Media S.A. 2019-10-22 /pmc/articles/PMC6817512/ /pubmed/31695686 http://dx.doi.org/10.3389/fmicb.2019.02332 Text en Copyright © 2019 Soares, Santos-Junior, Tavares Filho, Lollo, Morato, Amaya-Farfan, Pereira, Balthazar, Cruz, Martinez and Sant’Ana. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Soares, Mariana B. Santos-Junior, Valfredo A. Tavares Filho, E. R. Lollo, Pablo C. B. Morato, Priscila N. Amaya-Farfan, Jaime Pereira, Eliene P. R. Balthazar, Celso F. Cruz, Adriano G. Martinez, Rafael C. R. Sant’Ana, Anderson S. The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats |
title | The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats |
title_full | The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats |
title_fullStr | The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats |
title_full_unstemmed | The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats |
title_short | The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats |
title_sort | step of incorporation of bacillus coagulans gbi-30 6086 into “requeijão cremoso” processed cheese does not affect metabolic homeostasis of rats |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6817512/ https://www.ncbi.nlm.nih.gov/pubmed/31695686 http://dx.doi.org/10.3389/fmicb.2019.02332 |
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