Duarte Francisca Nayara Dantas, Rodrigues Jéssica Bezerra, da Costa Lima Maiara, Lima Marcos Dos Santos, Pacheco Maria Teresa Bertoldo, Pintado Maria Manuela Estevez, de Souza Aquino Jailane, de Souza Evandro Leite
Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Brazil.
Departamento de Tecnologia de Alimentos, Instituto Federal do Sertão de Pernambuco, Petrolina, Brazil.
J Sci Food Agric. 2017 Aug;97(11):3712-3719. doi: 10.1002/jsfa.8232. Epub 2017 Mar 7.
The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Lactobacillus paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L ), glucose (20 g L ) or fructooligosaccharides (FOS) (20 g L ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified.
During the 48-h cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different media tested. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, a decreased pH, the production of organic acids and the consumption of sugars over time, revealing intense bacterial metabolic activity.
The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry. © 2017 Society of Chemical Industry.
利用体外实验模型评估了腰果苹果（Anacardium occidentale L.）农产品加工副产物粉末（CAP）对不同潜在益生菌乳酸杆菌菌株，即嗜酸乳杆菌LA-05、干酪乳杆菌L-26和副干酪乳杆菌L-10的益生元效应。因此，监测了乳酸杆菌菌株在含有CAP（20或30 g/L）、葡萄糖（20 g/L）或低聚果糖（FOS）（20 g/L）的肉汤中培养48小时期间的生长情况；测定了CAP的益生元活性得分；并验证了生长培养基中pH值、有机酸产生和糖消耗的变化。
在48小时的培养过程中，在所测试的不同培养基中生长的乳酸杆菌菌株观察到相似的活菌数。CAP对所有测试的乳酸杆菌菌株均呈现出积极的益生元活性得分，表明相对于肠道微生物具有理想的选择性发酵活性。乳酸杆菌菌株在含有葡萄糖、FOS或CAP的肉汤中培养导致活菌数增加、pH值降低、有机酸产生以及随着时间推移糖的消耗，揭示了强烈的细菌代谢活性。
CAP对不同潜在益生菌乳酸杆菌菌株具有潜在的益生元效应，应为食品工业的增值成分。© 2017化学工业协会。
