Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

被引：35

作者：

da Cruz Rodrigues, Vivian Cristina ^{[1
]}

Salvino da Silva, Luiz Guilherme ^{[1
]}

Simabuco, Fernando Moreira ^{[1
]}

Venema, Koen ^{[2
]}

Costa Antunes, Adriane Elisabete ^{[1
]}

机构：

[1] State Univ Campinas FCA UNICAMP, Sch Appl Sci, Limeira, SP, Brazil

[2] Univ Maastricht, Ctr Hlth Eating & Food Innovat, Campus Venlo, Maastricht, Netherlands

来源：

JOURNAL OF FUNCTIONAL FOODS | 2019年 / 55卷

基金：

巴西圣保罗研究基金会;

关键词：

Probiotics; Inulin; Digestion; Metabolic status; Cell morphology; LACTOBACILLUS-ACIDOPHILUS LA-5; ANIMALIS SUBSP LACTIS; INTERNATIONAL SCIENTIFIC ASSOCIATION; MULTIPARAMETRIC FLOW-CYTOMETRY; IN-VITRO; CONSENSUS STATEMENT; DOUBLE-BLIND; ICE-CREAM; VIABILITY; BACTERIA;

D O I：

10.1016/j.jff.2019.01.046

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The objective of the present study was to compare the effect of dairy matrices (fermented milk and ice cream) and a dietary supplement containing the same amounts of inulin and the same viable counts of Lactobacillus acidophilus and Bifidobacterium animalis on the survival of probiotics when submitted to simulated digestion. The survival was evaluated by plate counts in MRS agar, the metabolic status by flow cytometry and the cell morphology by scanning electronic microscopy. The percentages of live cells observed by flow cytometry and by plate counts were higher in the fermented milk when compared with the other products (p < 0.05). The cell integrity was better maintained in the dairy products as compared to the dietary supplement. The dairy matrices were more effective in maintaining the viability of probiotics during the digestion process than the dietary supplement, and the fermented milk proved to be the best way of delivering viable probiotics.

引用

页码：126 / 134

页数：9

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