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Simulação do sistema gastrintestinal humano para avaliação da resistência de probiótico em queijo de coalho com leite de cabra.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Chaves, Gabriela De Moraes Liserre, Alcina Maria Zacarhenco, P. B. Santos, Kátia Moreno, Izildinha |
| Copyright Year | 2009 |
| Abstract | Resumo: Neste projeto, foram produzidos queijos com leite de cabra e probioticos para avaliacao da resistencia desses microrganismos a passagem pelo trato gastrintestinal simulado. Os queijos foram adicionados de Lactobacillus acidophilus e apos 15 e 30 dias de estocagem refrigerada, amostras do queijo foram avaliadas para quantificacao de L. acidophilus e sobrevivencia dos probioticos a passagem simulada pelo sistema gastrintestinal humano. O suco gastrico com pH 2,5 foi adicionado de pepsina (3g/L). O suco enterico, com a adicao de bile (3g/L), foi simulado com pH 5,6 e 7,5, de acordo com as condicoes do sistema intestinal humano. As contagens totais de L. acidophiluspara o queijo apos 15 e 30 dias foram semelhantes, 7,03 e 7,04 logUFC/g, respectivamente. Considerando para consumo porcao diaria de 30g de queijo, obtemse um total de 108 celulas, o que atende as exigencias da legislacao brasileira para alimentos com alegacoes funcionais. Apos o ensaio em condicoes simuladas do sistema gastrintestinal, as populacoes de bifidobacterias foram reduzidas a 3,79 e 4,33 logUFC/g para os queijos com 15 e 30 dias, respectivamente. Conclui-se que as contagens do probiotico apos acao de suco gastrico e enterico formulados com pepsina e bile foram reduzidas em aproximadamente 3 ciclos logaritmicos, apesar da contagem inicial do queijo estar de acordo com a legislacao brasileira. Abstract: In this study, goat milk cheeses with probiotic were produced and the survival of these bacteria after simulated conditions of human gastrointestinal tract was evaluated. The cheeses were added of Lactobacillus acidophilus and evaluated after 15 and 30 days of refrigerated storage. The gastric juice at pH 2.5 was added of pepsin (3g/L). The enteric juice added of bile (3g/L) was simulated with pH 5.6 and 7.5 according to the conditions of the duodenum, jejunum, ileum, and the large intestine. The counts of L. acidophilus were similar in the cheeses kept at 15 and 30 days, respectively 7,03 and 7,04 log CFU/g. These results show that the portion of 30g of cheese contains 108 cells. These data agree to the Brazilian legislation requirement related to the functional foods. After the assays simulating gastrointestinal conditions, the population of L. acidophilus were reduced to 3,79 and 4,33 log CFU/g in the cheese after 15 and 30 days of storage, respectively. It was observed that the population of probiotics after simulated conditions of gastric and enteric juices formulated with pepsin and bile, respectively, was reduced in approximately three logarithmic cycles, despite the initial counts attend to the brazilian legislation requirements. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/534464/1/AACSimulacaodosistemagastrintestinal.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
