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Master's Dissertation
DOI
10.11606/D.97.2018.tde-08062018-183427
Document
Author
Full name
Patricia Marins Freire Teberga
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Lorena, 2017
Supervisor
Committee
Mancilha, Ismael Maciel de (President)
Felipe, Maria das Graças de Almeida
Pereira, Carlos Alberto Sanches
Ueno, Mariko
Title in Portuguese
Avaliação do efeito de diferentes prebióticos sobre o desenvolvimento de cepas de Lactobacillus
Keywords in Portuguese
Alimentos funcionais
Lactobacillus
Prebiótico
Probiótico
Simbiótico
Abstract in Portuguese
A combinação de compostos prebióticos e cepas de micro-organismos probiótico denomina-se simbiótico, tem como objetivo melhorar as características funcionais dos alimentos intensificando os benefícios proporcionados ao consumidor. Entretanto nem todas as interações de um ingrediente prebiótico e uma cepa de micro-organismo probiótico resultam em efeitos positivos. Neste contexto, no presente trabalho estudos foram desenvolvidos no sentido de contribuir para um melhor entendimento sobre a relação de ingredientes prebióticos e o desempenho de micro-organismos probióticos, visando à formulação de alimentos simbióticos. Assim 5 cepas de Lactobacillus: L.plantarum ATCC 8014, L. acidophilus ATCC 4356, L. delbrueckii UFV H2B20, L. fermentum ATCC 9338, L. casei ATCC 7469 foram avaliadas quanto ao desempenho em meio contendo diferentes ingredientes prebióticos, com ênfase para inulina, fruto-oligossacarídeo, estévia, polidextrose, goma arábica e lactitol. O crescimento das cepas foi mensurado por meio da determinação de densidade óptica após 24 horas de incubação a 37°C em caldo MRS contendo os respectivos prebióticos em substituição a glicose. Os resultados mostraram que o melhor desempenho, por parte das cepas avaliadas, foi observado em meio MRS contendo 2% de inulina seguido de fructooligossacarídeo e polidextrose. Observou-se um baixo crescimento em meio contendo 2% de goma arábica, estévia e lactitol. Posteriormente diferentes concentrações de inulina, FOS e polidextrose foram avaliadas, de acordo com um Planejamento Composto Central. Verificou-se a existência de uma interação negativa significativa (p<0.05) entre FOS e inulina sobre o crescimento das cinco cepas estudadas. Observou-se que o crescimento máximo estimado para as cepas L. casei ATCC 7469 e L. fermentum ATCC 9338 correspondeu ao meio MRS contendo 3,5% de inulina, e para as cepas L.plantarum ATCC 8014, L. acidophilus ATCC 4356, L. delbrueckii UFV H2B20 em meio MRS contendo 3% de inulina. Verificou-se também que a combinação de 3,5% de FOS com 2% de polidextrose proporcionou crescimento máximo estimado para as cepas avaliadas exceto para L. acidophilus ATCC 4356. Assim, a partir dos resultados obtidos conclui-se que a presença de inulina no meio MRS promoveu melhor desempenho das cepas de Lactobacillus estudadas.
Title in English
Effect of different prebiotic on growth of Lactobacillus strains
Keywords in English
Functional foods
Lactobacillus
Prebiotic
Probiotic
Symbiotic
Abstract in English
The combination of prebiotic compounds and strains of probiotic microorganisms is called symbiotic, aiming to improve the functional characteristics of foods by enhancing the benefits provided to the consumer. However, not all interactions of a prebiotic ingredient and a probiotic microorganism result in positive effects. In this context, in the present work studies were developed in order to contribute to a better understanding on the relationship of prebiotic ingredients and the performance of probiotic microorganisms, aiming at the formulation of symbiotic foods. Therefore, in this study it was evaluated the ability of 5 Lactobacillus strains L.plantarum ATCC 8014, L. acidophilus ATCC 4356, L. delbrueckii UFV H2B20, L. fermentum ATCC 9338, L. casei ATCC 7469 to grow on media containing potential prebiotics, namely inulin, fructooligosaccharides (FOS), gum arabic, stevia and lactitol. Strain growth was measured by optical density determination after 24 hours of incubation at 37 ° C in MRS broth containing the respective prebiotics. The results showed that the best performance by the evaluated strains was observed in MRS medium containing 2% inulin followed by fructooligosaccharide and polydextrose. Low growth was observed in medium containing 2% gum arabic, stevia and lacitol. Subsequently different concentrations of inulin, FOS and polydextrose were evaluated, according to a Central Composite Planning. There was a significant negative interaction (p <0.05) between FOS and inulin for the five strains studied. It was observed that the maximum estimated growth for the strains L. casei ATCC 7469 and L. fermentum ATCC 9338 would be in MRS medium containing 3.5% inulin, and for L.plantarum strains ATCC 8014, L. acidophilus ATCC 4356, L. delbrueckii UFV H2B20 would be in MRS medium containing 3% inulin. It was also found that the combination of 3.5% FOS with 2% polydextrose provided maximum estimated growth for the strains evaluated except for L. acidophilus ATCC 4356. The presence of inulin in MRS medium promote the best performance of the Lactobacillus strains evaluated in this study.
 
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Publishing Date
2018-06-08
 
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