Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in in microbiome model

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Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorHerkenhoff, Marcos Edgar-
Autor(es): dc.creatorde Medeiros, Igor Ucella Dantas-
Autor(es): dc.creatorGarutti, Luiz Henrique Grotto-
Autor(es): dc.creatorSalgaço, Mateus Kawata-
Autor(es): dc.creatorSivieri, Katia-
Autor(es): dc.creatorSaad, Susana Marta Isay-
Data de aceite: dc.date.accessioned2025-08-21T22:36:53Z-
Data de disponibilização: dc.date.available2025-08-21T22:36:53Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2024-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.fbio.2024.104669-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/296907-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/296907-
Descrição: dc.descriptionThis study aimed to assess the functional attributes of the cashew by-product (CB) in fermented milk with the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19® (F19®) and the starter Streptococcus thermophilus ST-M6® (ST-M6®) using the Simulator of Human Intestinal Microbial Ecosystem (SHIME®). Two formulations of the fermented milk were assayed, in duplicates: Treatment 1 (T1, without CB) and Treatment 2 (T2, with CB). The strains behavior in the formulations and other bacterial groups of interest were assessed in SHIME®. The populations of the microbiota microorganisms and of the starter and probiotic strains were determined by PMA-qPCR. Metabolites produced in SHIME® reactors fermentation associated with nitrogen balance, antioxidant and phenolic compounds, and short-chain fatty acids (SCFA) were also measured. In SHIME®, both formulations had positive effects on the microbiota (an increase in Bifidobacterium spp. and Lactobacillus spp. and a decrease in Clostridium and Gamma Proteobacteria phyla). Considering these findings, probiotic fermented milk with F19®and ST-M6®, with or without cashew by-product, appears promising for a novel food product with enhanced nutrition, potentially classified as a synergistic synbiotic or at least a probiotic product.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Biochemical and Pharmaceutical Technology School of Pharmaceutical Sciences University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP-
Descrição: dc.descriptionFood Research Center FoRC University of São Paulo (USP), Av. Professor Lineu Prestes, 580, SP-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences of Araraquara São Paulo State University (UNESP), Rodovia Araraquara Jaú, Km 01 s/n, SP-
Descrição: dc.descriptionSchool of Pharmaceutical Sciences of Araraquara São Paulo State University (UNESP), Rodovia Araraquara Jaú, Km 01 s/n, SP-
Idioma: dc.languageen-
Relação: dc.relationFood Bioscience-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBy-product-
Palavras-chave: dc.subjectCashew-
Palavras-chave: dc.subjectGut simulator-
Palavras-chave: dc.subjectIntestinal microbiota-
Palavras-chave: dc.subjectPrebiotic-
Palavras-chave: dc.subjectProbiotics-
Título: dc.titlePrebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in in microbiome model-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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