Efeito prebiótico do suco de acerola contendo glico-oligossacarídeos e dextrana processado por ultrassom no crescimento do probiótico Lacticaseibacillus casei NRRL B-442

• Ano de defesa: 2021
• Autor(a) principal: Nascimento, Cristiano Silva do
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Ultrassom de alta intendsidade; Glico-oligossacarídeos; Dextrana; Lacticaseibacillus casei
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/62976

Given the health benefits that the regular consumption of functional foods provides, the demand for prebiotic foods has been growing in and with it, research involving this product. The present study obtained a prebiotic acerola juice by synthesizing oligosaccharides directly into the juice using sugars as substrate. The gluco-oligosaccharides and dextran synthesis were carried out by dextransucrase enzyme (30 °C / 6 h / 100 rpm). The prebiotic juices were processed by high-intensity ultrasound (500 K / 2 min, 6 min and 10 min) to evaluate their effects on probiotic's growth. In vitro digestion was performed (37 °C / 6 h / 150 rpm) to evaluate the bioaccessibility of bioactive compounds and the prebiotic effect on the growth of the probiotic strain Lacticaseibacillus casei (37 °C / 24 h / 150 rpm / pH 7). The gluco-oligosaccharides and dextran resisted the simulated gastrointestinal conditions, while the bioaccessible compounds, vitamin C and phenolic compounds, increased their concentrations at the end of in vitro digestion. High-intensity ultrasound processing increased the concentration of gluco-oligosaccharides at the expense of dextran. Ultrasound processing also increases the concentration of vitamin C and phenolic compounds. Carbohydrates, after in vitro digestion, were used as substrates by the probiotic bacteria, Lacticaseibacillus casei. The probiotic showed high consumption of gluco-oligosaccharides and dextran, different profiles of viable cell multiplication and production of organic acids and short-chain fatty acids based on carbon sources available for consumption. In addition, ultrasound processing caused physico-structural changes in dextran, which increased its fermentability. The juice containing gluco-oligosaccharides and dextran processed by ultrasound for 6 minutes caused the best responses to the metabolism of Lacticaseibacillus casei.