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Background: The massive secretion of inflammatory cytokines is associated with the Coronavirus Disease 2019 (COVID-19) severity and poor prognosis, as well as, in long COVID, the pathophysiology seems to be related to immune deregulation. The patient's immune status can influence the response to Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) virus infection, and this immunity is affected by the intestinal microbiota condition (eubiotic or dysbiotic). This study aimed to evaluate the intestinal microbiota of patients infected with SARS-CoV-2 with different clinical manifestations and post-COVID-19 (post-COV) periods, and correlate with the use of antibiotics during the acute disease. Results: According to the beta diversity, we observed significant differences between microbial communities in stool samples from post-COV patients when compared with healthy controls. Additionally, we detected four different clusters when we grouped patients into asymptomatic, mild, moderate, and severe disease. Patients who took antibiotics during the COVID-19 course showed decreased richness of the gut microbiota, even months after the disease resolution. We detected some genera possibly associated with the persistent post-COV dysbiosis, including increased Prevotella, Dialister, Haemophillus, Barnesiella, Desulfovibrio, Bilophila, Alistipes, Parabacteroides and Bacteroides, suggesting the impact of the disease in the gut microbiota. Besides that, we found some genera associated with antibiotic-induced dysbiosis in post-COV patients, including decreased Akkermansia and Bifidobacterium species. Conclusions: Therefore, we hypothesized that persistent dysbiosis and indiscriminate use of antibiotics during the COVID-19 pandemic may be associated with long COVID syndromes, suggesting the involvement of the gut-lung axis. These data suggest that intestinal microbiota modulation may represent a therapeutic approach for long COVID.

The benefits of bioactive compounds to human health have been highly explored in recent years; they are widely distributed in nature, mainly in fruits. In this review, the effect of the main fruit bioactive compounds (FBC) on lactic acid bacteria (LAB) and on gut microbiota composition was discussed. The fruit dietary fibers, phenolic compounds, fatty acids, carotenoids, and vitamins have important health benefits. Furthermore, they can interact with LAB and modulate the human intestinal microbiota, which favor the diversity of beneficial bacterial groups, thus providing several benefits to human health, such as reducing weight gain, improving the mucosal barrier function of gastrointestinal (GI) tract against pathogens, decreasing chronic inflammation and incidence of diseases, such as cardiovascular ones, diabetes, hypertension and chronic diseases. Additionally, FBC are able to change the Firmicutes/Bacteroidetes ratio and inhibit the putrefactive bacteria in the gut. Due to the complex composition of human gut microbiota and variations among individuals, additional research must be carried out to elucidate the mechanism of interaction between the bioactive compounds and the human microbiota.

Made available in DSpace on 2021-06-25T11:12:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-05-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The effect of passion fruit and buriti pulps on probiotic and starter lactic acid bacteria growth and on fermented milk (FM) was evaluated. Buriti pulp showed higher amounts of lipids, total phenolic compounds (PC), β-carotene, lycopene and antioxidant activity (AA) than passion fruit. However, passion fruit was used more efficiently as a carbon source by all strains. Lacticaseibacillus casei SJRP38 showed the best results in the presence of passion fruit (1.8 log CFU/mL increase compared to the initial population) and the lowest reduction in the presence of buriti, thus it was selected to produce FM. Acidified milk (AM) with the same fruit pulps was used as a control. The buriti pulp did not affect the kinetic parameters of FM compared to the control. However, the addition of fruit pulps increased the PC in both FM and AM, and FM showed a greater increase (33.4–141.6%) than AM (21.4%–87.9%). Also, buriti pulp was able to increase (6–8%) the AA of the FM when compared to the AM. FM with buriti pulp stood out for its high amount of total PC, which indicates its high potential to be used as a functional food. São Paulo State University – UNESP Department of Food Engineering and Technology Federal University of Rondonópolis – UFR Institute of Natural and Exact Sciences São Paulo State University – UNESP Department of Food Engineering and Technology FAPESP: 2016/15967-2

Made available in DSpace on 2019-10-04T12:38:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-06-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The objective of this study was to evaluate the probiotic properties of Lactobacillus casei and Lactobacillus fermentum strains, as well as to select novel and safe strains for future development of functional fermented products. The in vitro auto-aggregation, co-aggregation, hydrophobicity, -galactosidase production, survival to gastrointestinal tract (GIT), and antibiotic susceptibility were evaluated. The selected strains were additionally tested by the presence of genes encoding adhesion, aggregation and colonization, virulence factors, antibiotic resistance, and biogenic amine production, followed by the evaluation of acidifying kinetic parameters in milk, and survival of the strains under simulated GIT conditions during refrigerated storage of fermented milk. Most strains of both species showed high auto-aggregation; some strains showed co-aggregation ability with other lactic acid bacteria (LAB) and/or pathogens, and both species showed low hydrophobicity values. Seven L. casei and six L. fermentum strains produced -galactosidase enzymes, and ten strains survived well the simulation of the GIT stressful conditions evaluated in vitro. All strains were resistant to vancomycin, and almost all the strains were resistant to kanamycin. L. casei SJRP38 and L. fermentum SJRP43 were distinguished among the other LAB strains by their higher probiotic potential. L. fermentum SJRP43 presented fewer genes related to virulence factors and antibiotic resistance and needed more time to reach the maximum acidification rate (V-max). The other kinetic parameters were similar. Both strains survived well (>8 log(10) CFU/mL) to the GIT-simulated conditions when incorporated in fermented milk. Therefore, these strains presented promising properties for further applications in fermented functional products. Sao Paulo State Univ, Dept Food Engn & Technol, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Preto, SP, Brazil UFMT Mato Grosso Fed Univ, Dept Food & Nutr, Fac Nutr, Cuiaba, MT, Brazil Univ Sao Paulo, Dept Food Sci & Expt Nutr, Fac Pharmaceut Sci, Sao Paulo, SP, Brazil Sao Paulo State Univ, Dept Food Engn & Technol, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose Preto, SP, Brazil FAPESP: 2014/02131-8 FAPESP: 2014/02132-4 CNPq: 307155/2015-3

Made available in DSpace on 2022-04-28T19:45:52Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-02-01 CYTED Ciencia y Tecnología para el Desarrollo Axencia Galega de Innovación The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg −1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg −1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg−1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg−1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties. Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265 Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas Área de Tecnología de los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo Department of Food Technology and Engineering UNESP – São Paulo State University, Street Cristóvão Colombo, 2265 CYTED Ciencia y Tecnología para el Desarrollo: 119RT056 Axencia Galega de Innovación: IN607A2019/01

Made available in DSpace on 2020-12-12T01:29:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-01 This study aimed to evaluate the impact of a two-week treatment period with probiotic low-fat fermented goat milk by Lactobacillus casei Lc-1, supplemented with passion fruit by-product (1%), on the modulation of gut microbiota from obese individuals using the Simulator of Human Intestinal Microbial Ecosystem (SHIME) system. The effects were carried out through the study of gut microbiota composition, using 16S rRNA next generation sequencing, quantification of short-chain fatty acids (SCFA) and ammonium ions. The microbiota composition changed across three vessels representing the colon regions, because of fermented milk treatment. Fermented goat milk administration caused a reduction of bacteria belonging to genera Prevotella, Megamonas and Succinivibrio, which can produce SCFA, and an increase of Lactobacillus and Bifidobacterium genera in all simulated colon regions. There was no effect on SCFA and on ammonium ions concentration during treatment period. Fermented milk shifted the obese donors’ microbiota without changing metabolites production. It happens, possibly, due to a balance in abundances among bacterial genera that can produce or not SCFA, and among bacterial genera with high or low proteolytic activity. Our outcomes help to clarify the effects of the ingestion of a probiotic low-fat fermented goat milk product on colon microbiota composition. Institute of Natural and Exact Sciences UFR - Federal University of Rondonópolis Department of Food Engineering and Technology UNESP - São Paulo State University Department of Food Science UNESP - São Paulo State University Department of Food Engineering and Technology UNESP - São Paulo State University Department of Food Science UNESP - São Paulo State University

Made available in DSpace on 2018-12-11T17:22:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-12-01 Made available in DSpace on 2018-12-11T17:22:13Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-12-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit by-products showed total fiber content, phenolic compounds and antioxidant activity varying from, respectively, 58.20–89.80%, 253.14–420.89 mg GAE/100 g, and 11.38–17.37 μmol TE/g. Most carotenoids were represented by β-carotene, which ranged from 7.91 to 56.07 μg/g. The presence of fruit by-products did not affect the fermentation time of fermented oat beverage and fermented goat milk; however, a significant increase (ranging from 0.28 to 0.91 h) in fermentation time of fermented rice beverages was observed after the addition of by-products. Fruit by-products also resulted in an increase in acidification throughout storage; however, they did not affect the counts of probiotic bacteria. A decrease in probiotic survival during in vitro gastrointestinal simulation was observed in all treatments. Nonetheless, the presence of orange and passion fruit by-products enhanced the resistance of the probiotics to simulated gastrointestinal conditions and resulted in population 2 log CFU/mL higher than the control treatment. Fruit by-products can be considered relevant sources of bioactive compounds useful in raising the functional attributes of probiotic fermented products. São Paulo State University – UNESP Department of Food Engineering and Technology, São José do Rio Preto Federal University of Mato Grosso - UFMT Institute of Natural and Exact Sciences Federal University of Mato Grosso - UFMT Institute of Natural and Exact Sciences, Avenida dos Estudantes, 5055 São Paulo State University – UNESP Department of Food Engineering and Technology, São José do Rio Preto FAPESP: 2014/02131-8 FAPESP: 2014/02132-4 CNPq: 2015-3 CNPq: 307155