TY - JOUR
T1 - Evaluation of dried yacon (Smallanthus sonchifolius) as an efficient probiotic carrier of Lactobacillus casei LC-01
AU - Leone, Roberta de Souza
AU - de Andrade, Eriel Forville
AU - Ellendersen, Luciana Neves
AU - Tais da Cunha, Amanda
AU - Chupel Martins, Ana Maria
AU - Granato, Daniel
AU - Masson, Maria Lúcia
N1 - Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2017/1/1
Y1 - 2017/1/1
N2 - Recent studies have associated the consumption of yacon root (Smallanthus sonchifolius) with reduced glycemic index. Yacon is rich in fructans and the consumption of its root promotes a prebiotic effect, which can be amplified in the presence of probiotic bacteria. This research studied the viability of Lactobacillus casei (LC-01) in dried yacon that was stored at room temperature. Dried yacon and LC-01 biomass remained in contact for 1 h in temperature 25 °C or 37 °C in the presence or absence of trehalose. The conditions of treatment A (25 °C/without trehalose) proved to be most favorable for the survival of the probiotics, presenting 5.65 log CFU.g−1 after 56 days of storage. The storage time reduced (p < 0.05) the initial amount of probiotics in the sample from 9.35 log CFU.g1 to 7.24 log CFU.g−1 on day 1 and day 56 of storage, respectively. In the case of the sample of treatment A, 84.87% of LC-01 cells survived the simulated stomach conditions and 89.36% survived the simulated intestinal conditions after 56 days.
AB - Recent studies have associated the consumption of yacon root (Smallanthus sonchifolius) with reduced glycemic index. Yacon is rich in fructans and the consumption of its root promotes a prebiotic effect, which can be amplified in the presence of probiotic bacteria. This research studied the viability of Lactobacillus casei (LC-01) in dried yacon that was stored at room temperature. Dried yacon and LC-01 biomass remained in contact for 1 h in temperature 25 °C or 37 °C in the presence or absence of trehalose. The conditions of treatment A (25 °C/without trehalose) proved to be most favorable for the survival of the probiotics, presenting 5.65 log CFU.g−1 after 56 days of storage. The storage time reduced (p < 0.05) the initial amount of probiotics in the sample from 9.35 log CFU.g1 to 7.24 log CFU.g−1 on day 1 and day 56 of storage, respectively. In the case of the sample of treatment A, 84.87% of LC-01 cells survived the simulated stomach conditions and 89.36% survived the simulated intestinal conditions after 56 days.
KW - Dried yacon
KW - Lactobacillus casei
KW - Probiotics
KW - Smallanthus sonchifolius
UR - http://www.scopus.com/inward/record.url?scp=84984856990&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2016.08.027
DO - 10.1016/j.lwt.2016.08.027
M3 - Article
AN - SCOPUS:84984856990
SN - 0023-6438
VL - 75
SP - 220
EP - 226
JO - LWT
JF - LWT
ER -