1. Eugenia uniflora(pitanga) juice as a new alternative vehicle for Limosilactobacillus fermentumATCC 23271: evaluation of antioxidant and anti-infective effects
- Author
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Costa dos Santos, Gabrielle Damasceno, da Silva Pereira, Carlos Drielson, da Silva, Camila Caetano, Silva, Marcos Andrade, Silva, Lucas dos Santos, da Silva Cutrim, Brenda, Branco, Simeone Júlio dos Santos Castelo, Paiva, Patrícia Maria Guedes, Correia, Maria Tereza dos Santos, Miranda, Rita de Cássia Mendonça de, Zagmignan, Adrielle, and Nascimento da Silva, Luís Cláudio
- Abstract
Probiotic-containing foods are among the most appreciated functional foods; however, probiotic-based dairy products cannot be consumed by people who are lactose intolerant, allergic to milk, or vegetarian or vegan individuals. Thus, new non-dairy matrices have been tested for probiotics delivery. This study evaluated the growth and viability of Limosilactobacillus fermentumATCC 23271 and Lacticaseibacillus rhamnosusATCC 9595 in Pitanga juice (Eugenia unifloraL.). The effects of the fermentation on the antioxidant and anti-infective properties of the juice were also analyzed. The E. uniflorajuice allowed lactobacilli growth without supplementation, reaching rates around 8.4 Log CFU/mL and producing organic acids (pH values < 4) after 72 h of fermentation. The strain remained viable after 35 days of refrigerated storage. Fermentation by these bacteria increases the antioxidant capacity of the juice. The central composite rotational design was employed to evaluate the effects of bacterial inoculum and pulp concentration on growth and organic acids production by L. fermentumATCC 23271. The strain was viable and produced organic acids in all tested combinations. L. fermentum-fermented juice and its cell-free supernatant significantly increased the survival of Tenebrio molitorlarvae infected by enteroaggregative Escherichia coli042. The results obtained in this study provide more insights into the potential of Pitanga juice to develop a functional non-dairy probiotic beverage with antioxidant and anti-infective properties.
- Published
- 2024
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