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http://hdl.handle.net/1843/40936| Tipo: | Artigo de Periódico |
| Título: | Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains |
| Autor(es): | Ana Paula Aparecida Pereira Leonardo Borges Chatagnier Lauretti Verônica Ortiz Alvarenga Bruno Nicolau Paulino Célio Fernando Figueiredo Angolini Iramaia Angelica Neri-Numa Eduardo Adilson Orlando Juliana Azevedo Lima Pallone Anderson de Souza Sant'Ana Glaucia Maria Pastore |
| Resumen: | Fruta-do-lobo (Solanum lycocarpum St. Hill) is a native fruit commonly used in Brazilian folk medicine as a hypoglycemic agent. These properties are attributed to their starch, mainly its resistant fraction. Resistant starch has shown to increases the growth of Bifidobacterium and Lactobacillus in the gut, even though not being selective for these strains. In this scenario, this study aimed to investigate the potential prebiotic activity of fruta-do-lobo starch (FLS). FLS showed around 30% of resistant starch and their prebiotic potential was evaluated with five probiotic strains L. acidophilus (LA3 and LA5), L. casei (LC01) and B. animalis (BB12) and B. lactis (BLC1) in a concentration range of 1.0–2.0% of starch. In a preliminary screening, we evaluated, during 48 h, the viability of the starch with promoting growth agent. An increase in the growth of the probiotic strains tested was observed. We also evaluated the microorganism’s metabolic activity by assessing the short-chain fatty acid (SCFA) production, using the best starch growth promotion conditions (2% of FLS and strains BLC1, LA5, and LC01). As expected, MRS and lactose were preferentially metabolized by BLC1, with the highest growth rates: 0.231 and 0.224 h−1, respectively. However, for this strain, the FLS growth rate (0.222 h−1) was 65% higher than FOS (0.144 h−1). Also, for LA5 FLS promoted higher growth (0.150 h−1) than FOS (0.135 h−1). Additionally, FLS promoted acetate production. These data are promising and indicate that FLS may have prebiotic potential and more studies need to be done with pathogenic microorganisms. |
| Asunto: | Fruta-do-lobo Amido Solanum lycocarpum St. Hill Cepas probióticas |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Tipo de acceso: | Acesso Aberto |
| Identificador DOI: | 10.1016/j.foodres.2020.109187 |
| URI: | http://hdl.handle.net/1843/40936 |
| Fecha del documento: | jul-2020 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S096399692030212X |
| metadata.dc.relation.ispartof: | Food Research International |
| Aparece en las colecciones: | Artigo de Periódico |
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| archivo | Descripción | Tamaño | Formato | |
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| Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains.pdf | 938.42 kB | Adobe PDF | Visualizar/Abrir |
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