Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói, RJ, Brazil.
Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021, Rio de Janeiro, RJ, Brazil.
Food Chem. 2018 Apr 25;246:464-472. doi: 10.1016/j.foodchem.2017.12.002. Epub 2017 Dec 5.
The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed.
研究了干酪乳杆菌 01 和菊粉添加对绵羊奶冰淇淋在储存期间（-18°C，150 天）的影响。分别制备了对照、益生菌和合生元冰淇淋（10%w/w 绵羊奶奶油；10%w/w 绵羊奶奶油、L. casei 01，6 log CFU/mL；10%w/w 菊粉、L. casei 01，6 log CFU/mL）。分析了微生物计数（益生菌计数、体外胃肠道抗性后存活、Caco-2 细胞黏附）、生物活性和微观结构。还评估了物理和质地特性、颜色参数、热分析和有机酸/挥发性化合物。所有配方均支持 L. casei 01 的生存能力，并在储存过程中保持在最低治疗水平（>6 log CFU/mL）以上。菊粉不影响 L. casei 01 通过模拟胃肠道后的存活和对 Caco-2 细胞的黏附，同时提高了 ACE 抑制和抗氧化活性。L. casei 01 的添加产生了多种挥发性化合物，如羧酸、醇、醛和酮。此外，扫描电子显微镜显示益生菌细菌和菊粉纤维在合生元冰淇淋中相互作用，并且观察到 L. casei 对 Caco-2 细胞的黏附。
