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
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
Front Microbiol. 2019 Oct 22;10:2332. doi: 10.3389/fmicb.2019.02332. eCollection 2019.
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 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 ( = 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 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.
食用乳制品在巴西是一种常见的习惯。这些产品是添加益生菌的良好基质。因此，在本研究中，评估了分三个不同步骤生产添加GBI-30 6086的益生菌“cremoso requeijão”的可行性及其在动物模型中持续2周的代谢效应。将成年健康Wistar大鼠随机分为1至5组（每组n = 8）：对照组（C）；未添加益生菌的“cremoso requeijão”（RC）；在65°C/30分钟巴氏杀菌前将益生菌接种到牛奶中（RPP）；在融合步骤前接种“cremoso requeijão”，随后在90°C/5分钟条件下处理（RPF）；在融合步骤后接种“cremoso requeijão”，即产品温度达到50°C时接种（RPAF）。在治疗结束时，通过蛋白质印迹技术对动物肌肉中应激和抗氧化系统的蛋白质分子标记物HSP 25、60、70和90、SOD和过氧化氢酶进行了分析。C组、RPP组、RPF组和RPAF组的HSP25、HSP90和过氧化氢酶水平相似，表明体内稳态保持不变。结果表明，GBI-30 6086添加到“cremoso requeijão”中具有稳定性，并且该微生物在所有测试步骤中均保持存活。在融合阶段添加益生菌菌株有利于工艺流程，因为它能使产品更好地均质化，且不影响大鼠代谢稳态的维持。
