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Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential

Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for their cultural heritage and gastronomic character. T...

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Autores principales: Coimbra-Gomes, Joana, Reis, Patrícia J. M., Tavares, Tânia G., Malcata, Francisco Xavier, Macedo, Angela C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563300/
https://www.ncbi.nlm.nih.gov/pubmed/36230126
http://dx.doi.org/10.3390/foods11193050
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author Coimbra-Gomes, Joana
Reis, Patrícia J. M.
Tavares, Tânia G.
Malcata, Francisco Xavier
Macedo, Angela C.
author_facet Coimbra-Gomes, Joana
Reis, Patrícia J. M.
Tavares, Tânia G.
Malcata, Francisco Xavier
Macedo, Angela C.
author_sort Coimbra-Gomes, Joana
collection PubMed
description Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for their cultural heritage and gastronomic character. This work assessed the safety and resistance to gastrointestinal digestion of 19 native LAB strains from Cobrançosa table olives. Strains were identified via molecular sequencing (4 fingerprints/10 strains for Lactiplantibacillus pentosus, and 2 fingerprints/9 strains for L. paraplantarum), and exposed to simulated gastrointestinal fluids, as per the INFOGEST in vitro protocol with modifications. None of those strains proved dangerous for human consumption. Survivability to the gastrointestinal resistance test ranged from 29% to 70%, with strain-dependent variability. L. paraplantarum i18, i27, and i102, and L. pentosus i10 and i11 exhibited statistically lower survival rates (29–35%) than probiotic the Greek table olive reference strain L. pentosus B281 (53%). Among the other strains, L. paraplantarum i101 and L. pentosus i53 and i106 showed the highest survival rates but were not significantly different from the strain of Lacticaseibacillus casei isolated from commercial probiotic yoghurt (65–70%). In vitro results proved that strains retrieved from fermenting cultivar Cobrançosa possess the potential to be claimed as probiotics—thus deserving further attention toward the development of a specific starter culture.
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spelling pubmed-95633002022-10-15 Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential Coimbra-Gomes, Joana Reis, Patrícia J. M. Tavares, Tânia G. Malcata, Francisco Xavier Macedo, Angela C. Foods Article Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for their cultural heritage and gastronomic character. This work assessed the safety and resistance to gastrointestinal digestion of 19 native LAB strains from Cobrançosa table olives. Strains were identified via molecular sequencing (4 fingerprints/10 strains for Lactiplantibacillus pentosus, and 2 fingerprints/9 strains for L. paraplantarum), and exposed to simulated gastrointestinal fluids, as per the INFOGEST in vitro protocol with modifications. None of those strains proved dangerous for human consumption. Survivability to the gastrointestinal resistance test ranged from 29% to 70%, with strain-dependent variability. L. paraplantarum i18, i27, and i102, and L. pentosus i10 and i11 exhibited statistically lower survival rates (29–35%) than probiotic the Greek table olive reference strain L. pentosus B281 (53%). Among the other strains, L. paraplantarum i101 and L. pentosus i53 and i106 showed the highest survival rates but were not significantly different from the strain of Lacticaseibacillus casei isolated from commercial probiotic yoghurt (65–70%). In vitro results proved that strains retrieved from fermenting cultivar Cobrançosa possess the potential to be claimed as probiotics—thus deserving further attention toward the development of a specific starter culture. MDPI 2022-10-01 /pmc/articles/PMC9563300/ /pubmed/36230126 http://dx.doi.org/10.3390/foods11193050 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Coimbra-Gomes, Joana
Reis, Patrícia J. M.
Tavares, Tânia G.
Malcata, Francisco Xavier
Macedo, Angela C.
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
title Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
title_full Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
title_fullStr Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
title_full_unstemmed Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
title_short Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential
title_sort study of lactic acid bacteria biodiversity in fermented cobrançosa table olives to determine their probiotic potential
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563300/
https://www.ncbi.nlm.nih.gov/pubmed/36230126
http://dx.doi.org/10.3390/foods11193050
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