Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil.
Food Research Center, Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Av. Professor Lineu Prestes, 580, São Paulo, SP 05508-000, Brazil.
Food Res Int. 2017 Jul;97:356-363. doi: 10.1016/j.foodres.2017.04.026. Epub 2017 Apr 27.
The ability of different fruit by-products, okara, and amaranth flour, to support the growth of probiotic and non-probiotic strains was evaluated. The tests were conducted with three commercial starter cultures (Streptococcus thermophilus), ten probiotic strains (seven Lactobacillus spp. and three Bifidobacterium spp. strains), and two harmful bacteria representative of the intestinal microbiota (Escherichia coli and Clostridium perfringens). In vitro fermentability assays were performed using a modified MRS broth supplemented with different fruits (acerola, orange, passion fruit, and mango), and soy (okara) by-products or amaranth flour. Orange and passion-fruit by-products were the substrates that most promoted the growth of bacterial populations, including pathogenic strains. On the other hand, the acerola by-product was the substrate that showed the highest selectivity for beneficial bacteria, since the E. coli and Cl. perfringens populations were lower in the presence of this fruit by-product. Although the passion fruit by-product, okara, and amaranth stimulated the probiotic strains, the growth of the pathogenic strains studied was higher compared to other substrates. Different growth profiles were verified for each substrate when the different strains were compared. Although pure culture models do not reflect bacterial interaction in the host, this study reinforces the fact that the ability to metabolize different substrates is strain-dependent, and acerola, mango, and orange by-products are the substrates with the greatest potential to be used as prebiotic ingredients.
不同水果副产物、豆渣和苋菜籽粉支持益生菌和非益生菌菌株生长的能力进行了评估。该试验使用三种商业起始培养物（嗜热链球菌）、十种益生菌菌株（七种乳杆菌属和三种双歧杆菌属菌株）和两种代表肠道微生物群的有害细菌（大肠杆菌和产气荚膜梭菌）进行。使用改良 MRS 肉汤进行体外发酵能力测定，其中添加了不同的水果（樱桃、橙、百香果和芒果）和大豆（豆渣）副产物或苋菜籽粉。橙和百香果副产物是最能促进细菌种群生长的底物，包括致病菌株。另一方面，樱桃副产物是对有益细菌具有最高选择性的底物，因为在存在这种水果副产物的情况下，大肠杆菌和产气荚膜梭菌的数量较低。虽然百香果副产物、豆渣和苋菜籽粉刺激了益生菌菌株的生长，但与其他底物相比，研究中致病性菌株的生长更高。当比较不同菌株时，每个底物都验证了不同的生长曲线。虽然纯培养模型不能反映宿主中细菌的相互作用，但这项研究证实了代谢不同底物的能力取决于菌株，樱桃、芒果和橙副产物是最有潜力用作益生元成分的底物。
