Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

被引：83

作者：

Bedani, Raquel ^{[1
]}

Silva Vieira, Antonio Diogo ^{[1
]}

Rossi, Elizeu Antonio ^{[2
]}

Isay Saad, Susana Marta ^{[1
]}

机构：

[1] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, BR-05508000 Sao Paulo, Brazil

[2] Univ Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14801902 Araraquara, SP, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 55卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

Fermented soy product; Probiotic; Prebiotic; Fruit pulp; In vitro gastrointestinal survival; LACTOBACILLUS-ACIDOPHILUS; SENSORY CHARACTERISTICS; VIABILITY; BACTERIA; BIFIDOBACTERIA; TOLERANCE; CULTURES; PRODUCT; SOYMILK; GROWTH;

D O I：

10.1016/j.lwt.2013.10.015

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 effect of mango and guava pulps on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a soy yoghurt (SY) and on probiotic survival under simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 degrees C. The impact of fruit pulps on SY sensory acceptability was also assessed. Three formulations were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus) and supplemented with inulin and okara: SYC (control), SYM (with mango pulp), and SYG (with guava pulp). All formulations showed probiotic viabilities ranging from 8 to 9 log cfu/g, and fruit pulps did not affect the probiotic viabilities. However, the fruit pulps decreased probiotic survival significantly to simulated gastrointestinal stress. Acceptability was higher for SYM and this difference was significant at 21 days. Therefore, the improved acceptability of SY through the addition of fruit pulps might lead to a reduction in probiotic functionality. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：436 / 443

页数：8

共 51 条

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