Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan.
Identifieur interne : 000726 ( PubMed/Corpus ); précédent : 000725; suivant : 000727Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan.
Auteurs : P. Elizaquível ; G. Sánchez ; A. Salvador ; S. Fiszman ; M T Due As ; P. L Pez ; P. Fernández De Palencia ; R. AznarSource :
- Journal of dairy science [ 1525-3198 ] ; 2011.
English descriptors
- KwdEn :
- MESH :
- chemical , metabolism : beta-Glucans.
- classification : Pediococcus.
- microbiology : Beverages, Milk, Yogurt.
- physiology : Lactobacillus, Pediococcus.
- Animals, Citrus sinensis, Food Microbiology, Hydrogen-Ion Concentration, Microbial Viability, Probiotics.
Abstract
Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (strains 2.6 and CUPV22) and Lactobacillus suebicus CUPV221 produce a 2-branched (1,3)-β-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. For this reason, these 3 strains were incorporated into yogurt, orange juice, and 2 juice-milk beverages to evaluate the effect of the food matrix on the resistance of these strains to simulated gastrointestinal tract conditions. Our results showed that incorporation of the LAB did not significantly affect the physical and rheological properties of the food matrices tested. When incorporated in yogurt, LAB strains population decreased by 2 to 3 log orders of magnitude during the shelf life of the product (28 d). However, no significant decrease was observed in the juice and juice-milk beverages during the same storage period, except for Lb. suebicus, whose viability decreased by 3 log orders of magnitude. When strains were subjected to gastrointestinal tract conditions, a decrease in the survival was observed at the lower pH (1.8). However, incorporation of these LAB strains into orange juice increases their resistance to lower pH conditions, thus improving survival to gastrointestinal stress. Moreover, a protective effect was observed for P. parvulus CUPV22 and 2.6 to gastric stress in juice-milk beverages and to gastrointestinal stress in yogurt. Lactobacillus suebicus CUPV221 did not survive when incorporated into yogurt and juice-milk beverage.
DOI: 10.3168/jds.2010-4026
PubMed: 21700011
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pubmed:21700011Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan.</title><author><name sortKey="Elizaquivel, P" sort="Elizaquivel, P" uniqKey="Elizaquivel P" first="P" last="Elizaquível">P. Elizaquível</name><affiliation><nlm:affiliation>Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner 50, 46100 Burjasot, Spain.</nlm:affiliation></affiliation></author><author><name sortKey="Sanchez, G" sort="Sanchez, G" uniqKey="Sanchez G" first="G" last="Sánchez">G. Sánchez</name></author><author><name sortKey="Salvador, A" sort="Salvador, A" uniqKey="Salvador A" first="A" last="Salvador">A. Salvador</name></author><author><name sortKey="Fiszman, S" sort="Fiszman, S" uniqKey="Fiszman S" first="S" last="Fiszman">S. Fiszman</name></author><author><name sortKey="Due As, M T" sort="Due As, M T" uniqKey="Due As M" first="M T" last="Due As">M T Due As</name></author><author><name sortKey="L Pez, P" sort="L Pez, P" uniqKey="L Pez P" first="P" last="L Pez">P. L Pez</name></author><author><name sortKey="Fernandez De Palencia, P" sort="Fernandez De Palencia, P" uniqKey="Fernandez De Palencia P" first="P" last="Fernández De Palencia">P. Fernández De Palencia</name></author><author><name sortKey="Aznar, R" sort="Aznar, R" uniqKey="Aznar R" first="R" last="Aznar">R. Aznar</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2011">2011</date><idno type="RBID">pubmed:21700011</idno><idno type="pmid">21700011</idno><idno type="doi">10.3168/jds.2010-4026</idno><idno type="wicri:Area/PubMed/Corpus">000726</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan.</title><author><name sortKey="Elizaquivel, P" sort="Elizaquivel, P" uniqKey="Elizaquivel P" first="P" last="Elizaquível">P. Elizaquível</name><affiliation><nlm:affiliation>Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner 50, 46100 Burjasot, Spain.</nlm:affiliation></affiliation></author><author><name sortKey="Sanchez, G" sort="Sanchez, G" uniqKey="Sanchez G" first="G" last="Sánchez">G. Sánchez</name></author><author><name sortKey="Salvador, A" sort="Salvador, A" uniqKey="Salvador A" first="A" last="Salvador">A. Salvador</name></author><author><name sortKey="Fiszman, S" sort="Fiszman, S" uniqKey="Fiszman S" first="S" last="Fiszman">S. Fiszman</name></author><author><name sortKey="Due As, M T" sort="Due As, M T" uniqKey="Due As M" first="M T" last="Due As">M T Due As</name></author><author><name sortKey="L Pez, P" sort="L Pez, P" uniqKey="L Pez P" first="P" last="L Pez">P. L Pez</name></author><author><name sortKey="Fernandez De Palencia, P" sort="Fernandez De Palencia, P" uniqKey="Fernandez De Palencia P" first="P" last="Fernández De Palencia">P. Fernández De Palencia</name></author><author><name sortKey="Aznar, R" sort="Aznar, R" uniqKey="Aznar R" first="R" last="Aznar">R. Aznar</name></author></analytic><series><title level="j">Journal of dairy science</title><idno type="eISSN">1525-3198</idno><imprint><date when="2011" type="published">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Beverages (microbiology)</term><term>Citrus sinensis</term><term>Food Microbiology</term><term>Hydrogen-Ion Concentration</term><term>Lactobacillus (physiology)</term><term>Microbial Viability</term><term>Milk (microbiology)</term><term>Pediococcus (classification)</term><term>Pediococcus (physiology)</term><term>Probiotics</term><term>Yogurt (microbiology)</term><term>beta-Glucans (metabolism)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>beta-Glucans</term></keywords><keywords scheme="MESH" qualifier="classification" xml:lang="en"><term>Pediococcus</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term><term>Milk</term><term>Yogurt</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Lactobacillus</term><term>Pediococcus</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><term>Citrus sinensis</term><term>Food Microbiology</term><term>Hydrogen-Ion Concentration</term><term>Microbial Viability</term><term>Probiotics</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (strains 2.6 and CUPV22) and Lactobacillus suebicus CUPV221 produce a 2-branched (1,3)-β-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. For this reason, these 3 strains were incorporated into yogurt, orange juice, and 2 juice-milk beverages to evaluate the effect of the food matrix on the resistance of these strains to simulated gastrointestinal tract conditions. Our results showed that incorporation of the LAB did not significantly affect the physical and rheological properties of the food matrices tested. When incorporated in yogurt, LAB strains population decreased by 2 to 3 log orders of magnitude during the shelf life of the product (28 d). However, no significant decrease was observed in the juice and juice-milk beverages during the same storage period, except for Lb. suebicus, whose viability decreased by 3 log orders of magnitude. When strains were subjected to gastrointestinal tract conditions, a decrease in the survival was observed at the lower pH (1.8). However, incorporation of these LAB strains into orange juice increases their resistance to lower pH conditions, thus improving survival to gastrointestinal stress. Moreover, a protective effect was observed for P. parvulus CUPV22 and 2.6 to gastric stress in juice-milk beverages and to gastrointestinal stress in yogurt. Lactobacillus suebicus CUPV221 did not survive when incorporated into yogurt and juice-milk beverage.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">21700011</PMID><DateCreated><Year>2011</Year><Month>6</Month><Day>24</Day></DateCreated><DateCompleted><Year>2011</Year><Month>11</Month><Day>01</Day></DateCompleted><DateRevised><Year>2011</Year><Month>6</Month><Day>24</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1525-3198</ISSN><JournalIssue CitedMedium="Internet"><Volume>94</Volume><Issue>7</Issue><PubDate><Year>2011</Year><Month>Jul</Month></PubDate></JournalIssue><Title>Journal of dairy science</Title><ISOAbbreviation>J. Dairy Sci.</ISOAbbreviation></Journal><ArticleTitle>Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan.</ArticleTitle><Pagination><MedlinePgn>3271-8</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.3168/jds.2010-4026</ELocationID><Abstract><AbstractText>Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (strains 2.6 and CUPV22) and Lactobacillus suebicus CUPV221 produce a 2-branched (1,3)-β-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. For this reason, these 3 strains were incorporated into yogurt, orange juice, and 2 juice-milk beverages to evaluate the effect of the food matrix on the resistance of these strains to simulated gastrointestinal tract conditions. Our results showed that incorporation of the LAB did not significantly affect the physical and rheological properties of the food matrices tested. When incorporated in yogurt, LAB strains population decreased by 2 to 3 log orders of magnitude during the shelf life of the product (28 d). However, no significant decrease was observed in the juice and juice-milk beverages during the same storage period, except for Lb. suebicus, whose viability decreased by 3 log orders of magnitude. When strains were subjected to gastrointestinal tract conditions, a decrease in the survival was observed at the lower pH (1.8). However, incorporation of these LAB strains into orange juice increases their resistance to lower pH conditions, thus improving survival to gastrointestinal stress. Moreover, a protective effect was observed for P. parvulus CUPV22 and 2.6 to gastric stress in juice-milk beverages and to gastrointestinal stress in yogurt. Lactobacillus suebicus CUPV221 did not survive when incorporated into yogurt and juice-milk beverage.</AbstractText><CopyrightInformation>Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Elizaquível</LastName><ForeName>P</ForeName><Initials>P</Initials><AffiliationInfo><Affiliation>Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner 50, 46100 Burjasot, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sánchez</LastName><ForeName>G</ForeName><Initials>G</Initials></Author><Author ValidYN="Y"><LastName>Salvador</LastName><ForeName>A</ForeName><Initials>A</Initials></Author><Author ValidYN="Y"><LastName>Fiszman</LastName><ForeName>S</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Dueñas</LastName><ForeName>M T</ForeName><Initials>MT</Initials></Author><Author ValidYN="Y"><LastName>López</LastName><ForeName>P</ForeName><Initials>P</Initials></Author><Author ValidYN="Y"><LastName>Fernández de Palencia</LastName><ForeName>P</ForeName><Initials>P</Initials></Author><Author ValidYN="Y"><LastName>Aznar</LastName><ForeName>R</ForeName><Initials>R</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D023362">Evaluation Studies</PublicationType><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Dairy Sci</MedlineTA><NlmUniqueID>2985126R</NlmUniqueID><ISSNLinking>0022-0302</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="C480180">beta-1,3-D-glucan</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D047071">beta-Glucans</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000818" MajorTopicYN="N">Animals</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="N">Beverages</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="Y">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="Y">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007778" MajorTopicYN="N">Lactobacillus</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D050296" MajorTopicYN="N">Microbial Viability</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008892" MajorTopicYN="N">Milk</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010376" MajorTopicYN="N">Pediococcus</DescriptorName><QualifierName UI="Q000145" MajorTopicYN="N">classification</QualifierName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D019936" MajorTopicYN="N">Probiotics</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015014" MajorTopicYN="N">Yogurt</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D047071" MajorTopicYN="N">beta-Glucans</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2010</Year><Month>11</Month><Day>22</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2011</Year><Month>3</Month><Day>14</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2011</Year><Month>6</Month><Day>25</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2011</Year><Month>6</Month><Day>28</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2011</Year><Month>11</Month><Day>2</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">21700011</ArticleId><ArticleId IdType="pii">S0022-0302(11)00319-5</ArticleId><ArticleId IdType="doi">10.3168/jds.2010-4026</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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