Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

Semina:Ciencias Agrarias

Volumn 33, Issue SUPPL2, 2012, Pages 3163-3170

  Da Silva, Alisson Santana ^a   Honjoya, Edson Renato ^a   Inay, Osney Massami ^a   De Rezende Costa, Marcela ^b   De Souza, Cínthia Hoch Batista ^a   De Santana, Elsa Helena Walter ^a   Suguimoto, Hélio Hiroshi ^a   Aragon Alegro, Lina Casale ^a  

^a UNIVERSIDADE NORTE DO PARANÁ   (Brazil)

^b FEDERAL UNIVERSITY OF MATO GROSSO DO SUL   (Brazil)

Author keywords

Dairy desserts; Probiotic microorganisms; Shelf life

Indexed keywords

EID: 84878456449     PISSN: 1676546X     EISSN: 16790359     Source Type: Journal    
DOI: 10.5433/1679-0359.2012v33Supl2p3163     Document Type: Article

References (26)

1. AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA - ANVISA. Comissões tecnocientíficas de assessoramento em alimentos funcionais e novos alimentos. Alimentos com alegações de propriedades funcionais e ou de saúde, novos alimentos/ingredientes, substâncias bioativas e probióticos: lista das alegaçõ es aprovadas. 2008. Disponível em: . Acesso em: 20 set. 2011.
2. ARAGON-ALEGRO, L. C.; ALEGRO, J. H. A.; CARDARELLI, H. R.; CHIU, M. C.; SAAD, S. M. I. Potentially probiotic and synbiotic chocolate mousse. LWT - Food Science and Technology, Oxford, v. 40, n. 4, p. 669-675, 2007.
3. BEGLEY, M.; GAHAN, C. G. M.; HILL, C. The interaction between bacteria and bile. FEMS Microbiology Reviews, Malden, v. 29, n. 4, p. 625-651, 2005.
4. BURITI, F. C. A.; KUMATSU; T. R.; SAAD, S. M. I. Activity of passion fruit (Passifora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses. Brazilian Journal of Microbiology, São Paulo, v. 38, n. 2, p. 315-317, 2007.
5. BURITI, F. C. A.; CASTRO, I. A.; SAAD, S. M. I. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, Torino, v. 137, n. 2-3, p. 121-129, 2010.
6. CALLEGARI-JACQUES, S. M. Bioestatística: princípios e aplicações. São Paulo: Artmed, 2003.
7. CHAVES, G. M.; LISERRE, A. M.; ZACARCHENCO, P. B.; SANTOS, K. M. O.; MORENO, I. Simulação do sistema gastrointestinal humano para avaliação da resistência de probiótico em queijo de coalho com leite de cabra. In: CONGRESSO INTERINSTITUCIONAL DE INICIAÇÃO CIENTÍFICA, 3., 2009, Campinas. Anais... Campinas: ITAL: IAC; Jaguariúna: Embrapa Meio Ambiente, 2009. 6 p. 1 CD-ROM.
8. CORRÊA, S. B. M.; CASTRO, I. A.; SAAD, S. M. I. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis, during shelf life of the product. International Journal of Food Science and Technology, Oxford, v. 43, n. 9, p. 1560-1568, 2008.
9. DAVE, R. I.; SHAH, N. P. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, Edmonton, v. 7, n. 1, p. 31-41, 1997.
10. EL-SHAFEI, K.; TAWFIK, N. F.; DABIZA, N. M. A.; SHARAF, O. M.; EFFAT, B. A. In vitro assessment of gastrointestinal viability of potentially probiotic Lactobacilli. Journal of American Science, Michigan, v. 6, n. 11, p. 357-367, 2010.
11. FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS; WORLD HEALTH ORGANIZATION. FAO/WHO. Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. 2001. Disponível em: . Acesso em: 03 fev. 2005.
12. FULLER, R. Probiotics in man and animals. Journal of Applied Bacteriology, Oxford, v. 66, n. 5, p. 365-378, 1989.
13. HELLAND, M. H.; WICKLUND, T.; NARVHUS, J. A. Growth and metabolism of selected strains of probiotic bacteria in milk - and water-based cereal puddings. International Dairy Journal, Edmonton, v. 14, n. 11, p. 957-965, 2004.
14. MAGARIÑOS, H.; CARTES, P.; FRASER, B.; SELAIVE, S.; COSTA, M.; FIGUEROLA, F.; PIZARRO, O. Viability of probiotic micro-organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subsp. lactis) in a milk-based dessert with cranberry sauce. International Journal of Dairy Technology, Huntingdon, v. 61, n. 1, p. 96-101, 2008.
15. OZCAN, T.; YILMAZ-ERSAN, L.; AKPINAR-BAYIZIT, A.; SAHIN, O. I.; AYDINOL, P. Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding. Mljekarstvo, Croatia, v. 60, n. 2, p. 135-144, 2010.
16. RAO, A. V.; SHIWNARAIN, N.; MAHARAJ, L. Survival of microencapsulated Bifidobacterium pseudologum in simulated gastric and intestinal juices. Canadian Institute of Food Science and Technology, Toronto, v. 22, n. 4, p. 345-349, 1989.
17. RAVULA, R. R.; SHAH, N. P. Selective enumeration of Lactobacillus casei from yogurth and fermented milk drinks. Biotechnology Techniques, Dordrecht, v. 12, n. 11, p. 819-822, 1998.
18. SAAD, S. M. I. Probióticos e prebióticos: o estado da arte. Revista Brasileira de Ciências Farmacêuticas, São Paulo, v. 42, n. 1, p. 1-16, 2006.
19. SANDERS, M. E. Probiotics: considerations for human health. Nutrition Reviews, New York, v. 61, n. 3, p. 91-99, 2003.
20. SHEEHAN, V. M.; ROSS, P.; FITZGERALD, G. F. Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science & Emerging Technologies, Haverlee, v. 8, n. 2, p. 279-284, 2007a.
21. SHEEHAN, V. M.; SLEATOR, R. D.; HILL, C.; FITZGERALD, G. F. Improving gastric transit, gastrointestinal persistence and therapeutic efficacy of the probiotic strain Bifidobacterium breve UCC2003. Microbiology, Paris, v. 153, n. 10, p. 3563-3571, 2007b.
22. SIRÓ, I.; KÁPOLNA, E.; KÁPOLNA, B.; LUGASI, A. Functional food. product development, marketing and consumer acceptance - a review. Appetite, Durham, v. 51, n. 3, p. 456-467, 2008.
23. SLEATOR, R. D.; HILL, C. Rational design of improved pharmabiotics. Journal of Biomedicine and Biotechnology, New York, v. 2009, n. 2009, p. 87-2752, 2009.
24. STATSOFT, Inc. Statistica for windows: computer program manual. Tulsa, OK: StatSoft, Inc. 2000.
25. THANTSHA, M. S.; CLOETE, T. E.; MOOLMAN, F. S.; LABUSCHAGNE, P. W. Supercritical carbon dioxide interpolymer complexes improve survival of B. longum Bb-46 in simulated gastrointestinal fluids. International Journal of Food Microbiology, Torino, v. 129, n. 1, p. 88-92, 2008.
26. ZIEMER, C.; GIBSON, G. R. An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspective and future strategies. International Dairy Journal, Edmonton, v. 8, n. 5-6, p. 473-479, 1998.