RESUMO
Okara is the insoluble pulp that remains after the grinding and filtration of soybeans during the production of soymilk and tofu. As it retains a noteworthy quantity of nutrients, there has been an increasing emphasis in the utilization of this residue for the development of sustainable processes. This study focused on assessing the environmental impact of employing okara as a medium for fermenting and dehydrating probiotic bacteria at laboratory scale. The evaluation was carried out using the Life Cycle Assessment (LCA) methodology, considering the entire process lifecycle. Whole okara and defatted okara were used as culture media for Lactiplantibacillus plantarum CIDCA 83114, followed by dehydration (either freeze-drying or spray-drying) and subsequent storage. For the purpose of comparison, both scenarios (whole and defatted okara) were evaluated using 1 kg of dehydrated final product for storage, as functional unit. Based on experimental results, the conservation of the received okara and the dehydration-storage (e.g., freezing and freeze-drying) phases were identified as the most significant environmental hotspots responsible for the most substantial impacts of the processes. The use of LCA facilitated the measurement of the environmental effects linked to the reutilization of okara as an agro-industrial residue, thus providing quantitative support when engineering its sustainable valorization.
Assuntos
Desidratação , Leite de Soja , Glycine max/química , Fermentação , Meio AmbienteRESUMO
The aim of this study was to evaluate the effects of soy-based beverages manufactured with water-soluble soy extract, containing probiotic strains (Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46) and/or acerola by-product (ABP) on pooled faecal microbiota obtained from lean and obese donors. Four fermented soy beverages (FSs) ("placebo" (FS-Pla), probiotic (FS-Pro), prebiotic (FS-Pre), and synbiotic (FS-Syn)) were subjected to in vitro digestion, followed by inoculation in the TIM-2 system, a dynamic in vitro model that mimics the conditions of the human colon. Short- and branched-chain fatty acids (SCFA and BCFA) and microbiota composition were determined. Upon colonic fermentation in the presence of the different FSs formulations, acetic and lactic acid production was higher than the control treatment for faecal microbiota from lean individuals (FMLI). Additionally, SCFA production by the FMLI was higher than for the faecal microbiota from obese individuals (FMOI). Bifidobacterium spp. and Lactobacillus spp. populations increased during simulated colonic fermentation in the presence of FS-Syn in the FMLI and FMOI. FS formulations also changed the composition of the FMOI, resulting in a profile more similar to the FMLI. The changes in the composition and the increase in SCFA production observed for the FMLI and FMOI during these in vitro fermentations suggest a potential modulation effect of these microbiotas by the consumption of functional FSs. KEY POINTS: ⢠Soy beverages increased Bifidobacterium abundance in microbiota from obese individuals. ⢠The synbiotic beverage increased Bifidobacterium abundance in microbiota from lean individuals. ⢠The synbiotic beverage changed the microbiota from obese individuals, approaching the lean profiles.
Assuntos
Microbioma Gastrointestinal , Probióticos , Leite de Soja , Bebidas , Colo , Fezes , Fermentação , Humanos , ObesidadeRESUMO
Isoflavones are phenolic secondary metabolites mainly occurring in soy and soybean products. Compared to glycoside forms, isoflavone aglycones present higher biological activities. This study evaluated the potential of microbial and enzymatic treatments in biotransformed isoflavones in their biologically active forms in soymilk. Seven different cultures of lactic acid bacteria and bifidobacteria associated with the action of immobilized tannase enzyme were screened for isoflavone glycoside biotransformation ability. The biotransformed soymilk samples were characterized regarding isoflavone profile, total phenolic content, and in vitro antioxidant activities. All bacterial strains showed a good growth capacity in soymilk matrix and produced ß-glucosidase enzyme, which hydrolyzed isoflavone glycosides into aglycones in soymilk after 24 h of fermentation. The microbial fermentation followed by tannase reaction (FT processes) resulted in the highest increase of bioactive aglycones (10.3- to 13.1-fold for daidzein, 10.4- to 12.3-fold for genistein, and 3.8- to 4.7-fold for glycitein), compared to control soymilk. Further, FT processes enhanced the total phenolic content (53-70%) and antioxidant activity by ORAC (69-102%) and FRAP (49-71%) assays of the soymilk matrix. Therefore, the combination of microbial fermentation and tannase treatment is a promising strategy to obtain a fermented soy product rich in bioactive isoflavones with greater health-promoting potential. KEY POINTS: ⢠Bacterial cultures and tannase enzyme displayed isoflavone deglycosylation activity. ⢠The addition of tannase following the fermentation maximized the isoflavone conversion. ⢠Increased isoflavone aglycones contributed to the improved antioxidant activity of soymilk.
Assuntos
Isoflavonas , Leite de Soja , Antioxidantes , Biotransformação , Fermentação , Microbiologia de Alimentos , Isoflavonas/análiseRESUMO
This work covers soymilk fermentation by starter and probiotic cultures and explores the influence of cooling protocol on cell viability, organic acid production, sugar consumption, fatty acid profile, and cell survival to in vitro gastrointestinal stress. After fermentation at 37 °C by mono- or co-cultures of Streptococcus thermophilus (St), Lactobacillus bulgaricus (Lb), and Lactobacillus paracasei (Lp), fermented soymilk was cooled directly at 4 °C for 28 days or cooled in two phases (TPC), i.e., by preceding that step by another at 25 °C for 8 h. Soybean milk fermentation by Lb alone lasted longer (15 h) than by StLb or StLbLp (9 h). In ternary culture, TPC increased Lp viability, linoleic, and lactic acid concentrations by 3.8, 22.6, and 96.2%, respectively, whereas the cooling protocol did not influence Lp and St counts after in vitro gastrointestinal stress. Graphical abstract.
Assuntos
Fermentação , Lacticaseibacillus paracasei/fisiologia , Lactobacillus delbrueckii/fisiologia , Probióticos , Leite de Soja , Streptococcus thermophilus/fisiologia , Viabilidade MicrobianaRESUMO
There has been a recent increase in the consumption of cow's milk substitutes, specifically plant-based beverages, which have erroneously been named "plant milks". Plant-based beverages do not have a standard of identity, and so their nutritional composition can vary from one brand to another, even within the same category. The aim of the present narrative review was to produce a technical opinion to serve as a frame of reference for sustaining the recommendation of soy plant-based beverages. Nutrition and gastroenterology experts that belong to the Asociación Mexicana de Gastroenterología jointly commented on and analyzed themes on plant-based beverages, and on soy drinks in particular, including their nutritional characteristics, consumption in children, and potential growth and development alterations, as well as soy drink consumption in adults and its association with gastrointestinal alterations and other conditions. Plant-based beverages, including those made from soy, are not a replacement for breastmilk or breastmilk substitutes. Soy beverages are considered safe and can enrich the varied diet of its consumers, as long as they are considered an additional liquid portion of the diet. They can be ingested by adults and children above two years of age that present with cow's milk protein allergy or lactose intolerance.
Assuntos
Leite de Soja , Adulto , Animais , Criança , Dieta , Guias como Assunto , Humanos , Masculino , CoelhosRESUMO
Experimental and clinical studies have demonstrated the effect of phytosterols (PS) on reducing plasma levels of cholesterol and LDL-c, but the effects of plant sterols beyond cholesterol-lowering are still questionable. Since inflammation and endothelial dysfunction are involved in the pathogenesis of atherosclerosis, this study aims to evaluate the effect of PS on biomarkers involved in atherosclerosis progression and whether these effects are independent of alterations in plasma LDL-c levels. Thirty-eight moderately hypercholesterolemic volunteers (58 ± 12 years; LDL-c ≥ 130 mg/dL) were randomly assigned to consume 400 mL/day of soy milk or soy milk + PS (1.6 g/day) for 4 weeks in a double-blind, placebo-controlled, cross-over study. Blood samples were collected and lipid profiles and biomarkers for inflammation and endothelial dysfunction determined. The results showed that PS treatment reduced endothelin-1 plasma concentration by 11% (p = 0.02) independently of variations in plasma levels of LDL-c. No alterations were observed regarding fibrinogen, IL-6, hs-CRP, SAA, TNFα, or VCAM-1 between placebo and PS-treated groups. Furthermore, PS reduced total plasma cholesterol concentration (-5,5%, p < 0.001), LDL-c (-6.4%, p < 0.05), triglycerides (-8.3%, p < 0.05), and apo B (-5.3%, p < 0.05), without changing HDL-c concentration (p > 0.05). Therefore, PS supplementation effectively lowers endothelin-1 independently of the reductions in plasma levels of LDL-c, contributing to the comprehension of the effect of plant sterols on endothelial function and prevention of cardiovascular diseases.
Assuntos
Colesterol/sangue , Suplementos Nutricionais , Endotelina-1/sangue , Hipercolesterolemia/tratamento farmacológico , Fitosteróis/farmacologia , Adulto , Idoso , Apolipoproteínas B , Aterosclerose , Biomarcadores/sangue , Brasil , Proteína C-Reativa , LDL-Colesterol/sangue , Estudos Cross-Over , Método Duplo-Cego , Feminino , Humanos , Hipercolesterolemia/sangue , Inflamação , Lipídeos/sangue , Masculino , Pessoa de Meia-Idade , Plasma , Leite de Soja/administração & dosagem , Esteróis/sangue , Triglicerídeos/sangueRESUMO
We describe a case of a biphasic anaphylactic reaction that occurred in a young woman soon after the ingestion of soy milk that led to her hospitalisation. Early recognition and appropriate treatment led to a successful outcome of this life-threatening condition. Challenges encountered in the care of this common illness are highlighted. There is a need for an increase in public awareness on dangerous allergic reactions caused by allergens present in food products in public use, thereby facilitating primary preventative measures to minimise its occurrence. Healthcare stakeholders need to implement measures of contemporary preventative medicine and efficient therapeutic protocols to safeguard the public welfare concerning this global health problem where appropriate interventions can reduce morbidity and mortality. Trial registration numbers NCT02991885 and NCT02851277.
Assuntos
Anafilaxia/tratamento farmacológico , Hipersensibilidade Alimentar/tratamento farmacológico , Saúde Global , Leite de Soja , Adulto , Feminino , Humanos , Adulto JovemRESUMO
The present study aimed to investigate, in in vitro assays, the antilipogenic and antiinflammatory potential as well as the antioxidant capacity of biotransformed soymilk by tannase and ß-glycosidase enzymes. The results showed a significant enhancement of the antioxidant capacity, especially by biotransformed soymilk with free tannase (SFT), corresponding to an increase of 2.3 and 1.25 times by oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays, respectively. The lipid accumulation reduction by 3T3-L1 adipocytes assay was not significant. However, the antiinflammatory responses were expressive. In lipopolysaccharide-stimulated RAW 264.7 macrophages, SFT reduced around 37 times TNF-α expression at the highest tested concentration of the sample. Other inflammatory parameters, as IL-6 and nitric oxide, were no longer detected when the cells were treated with SFT and soymilk with immobilized enzymes, respectively. The biotransformed soy extracts with tannase have great potential to act as a nutraceutical, protecting the cells against oxidative damage and helping maintain health under inflammatory stress. PRACTICAL APPLICATIONS: Soy isoflavones have been associated with several beneficial effects on human health, including inhibition capacity of lipid accumulation in adipocytes, antiinflammatory properties, and antioxidant potential. However, the isoflavones bioavailability differs among their chemical forms, and studies have shown that the higher health benefits are conferred by aglycones and their metabolites, such as equol, compared to the other forms. For this reason, the enrichment of isoflavone aglycones and metabolites in soy-based products has attracted growing attention. The present study was focused on developing a bioprocess able to produce a rich extract with soy isoflavones metabolites, with increased bioactive potential for application as a functional ingredient or a nutraceutical.
Assuntos
Biotransformação , Isoflavonas/farmacologia , Leite de Soja , Animais , Anti-Inflamatórios/farmacologia , Antioxidantes/farmacologia , Hidrolases de Éster Carboxílico , Humanos , Interleucina-6/metabolismo , Metabolismo dos Lipídeos/efeitos dos fármacos , Macrófagos/efeitos dos fármacos , Macrófagos/metabolismo , Camundongos , Óxido Nítrico/metabolismo , Extratos Vegetais/farmacologia , Células RAW 264.7 , Leite de Soja/química , Leite de Soja/farmacologia , Fator de Necrose Tumoral alfa/efeitos dos fármacos , Fator de Necrose Tumoral alfa/metabolismo , beta-GlucosidaseRESUMO
O café é uma bebida muito consumida mundialmente, sendo apreciada pelas características sensoriais e estimulantes. Sua qualidade está associada a fatores, como a composição química dos grãos e seu processamento (torra e extração). O extrato de soja é uma bebida nutritiva e saudável, porém não faz parte do hábito alimentar da maioria dos brasileiros, devido ao sabor característico de beany flavor. O aumento de pessoas com restrições ao consumo de leite e seus derivados, levou a desenvolvimento uma bebida à base de extrato de café (EC) e extrato de soja (ES), semelhante ao clássico café com leite". A analise de aceitação sensorial levou a formulação de ES com 3% EC. A bebida foi submetida à liofilização e após o processamento realizou-se a caracterização físico-química e analise de minerais dos extratos puros e da bebida final.(AU)
Assuntos
Café/química , Leite de Soja/química , Fenômenos Químicos , Minerais na Dieta/análise , Liofilização , Isoflavonas/análiseRESUMO
O café é uma bebida muito consumida mundialmente, sendo apreciada pelas características sensoriais e estimulantes. Sua qualidade está associada a fatores, como a composição química dos grãos e seu processamento (torra e extração). O extrato de soja é uma bebida nutritiva e saudável, porém não faz parte do hábito alimentar da maioria dos brasileiros, devido ao sabor característico de beany flavor. O aumento de pessoas com restrições ao consumo de leite e seus derivados, levou a desenvolvimento uma bebida à base de extrato de café (EC) e extrato de soja (ES), semelhante ao clássico café com leite". A analise de aceitação sensorial levou a formulação de ES com 3% EC. A bebida foi submetida à liofilização e após o processamento realizou-se a caracterização físico-química e analise de minerais dos extratos puros e da bebida final.
Assuntos
Café/química , Fenômenos Químicos , Leite de Soja/química , Minerais na Dieta/análise , Isoflavonas/análise , LiofilizaçãoRESUMO
BACKGROUND: This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. METHODS: Human enamel blocks were randomly divided into 9 groups (n = 8), according to the beverage category (soy or non-soy juices). The initial pH, TA and ß at the original pH value were measured in triplicate. The composition of calcium, phosphate and total protein was analyzed using the specific colorimetric method. The fluoride analysis was performed using a selective electrode. The degree of saturation (DS) and the critical pH (CpH) of each beverage with respect to hydroxyapatite (HAp) and fluorapatite (FAp) were calculated using the computational software. Enamel samples were immersed into 67.5 mL of each drink for 120 minutes. Enamel surface loss (ESL) and differences in surface roughness (ΔRaE-S) were analyzed by a 3D non-contact profilometer. RESULTS: Non-soy beverages exhibited the lowest pH values (2.93 to 3.40). The highest values of calcium concentration were founded in soy-based formulations. Juices with soy in their composition tend to have high DS when compared with non-soy based beverages (p = .0571). Soy beverages produced less ESL than non-soy beverages (p < .05). ΔRaE-S was not significantly different between the categories. The ESL and ΔRaE-S were positively correlated with initial pH and buffering capacity in soy-based beverages. On the other hand, in non-soy beverages, the ESL was negatively correlated with the TA to 7.0 and the fluoride composition whereas the ΔRaE-S was negatively correlated with the TA to 5.5. CONCLUSIONS: The erosive potential of soy beverages was lower than non-soy based beverages.
Assuntos
Bebidas/efeitos adversos , Cariostáticos/efeitos adversos , Esmalte Dentário/efeitos dos fármacos , Leite de Soja/química , Erosão Dentária/induzido quimicamente , Esmalte Dentário/química , Fluoretos/análise , Humanos , Concentração de Íons de Hidrogênio , Fosfatos/análise , Distribuição Aleatória , Alimentos de Soja/efeitos adversos , Propriedades de Superfície/efeitos dos fármacosRESUMO
Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:substrate ratio (0.5 to 5.0%, g/100g protein) and pH (7.0 to 9.0) on DH. The optimal condition was 55°C, pH 9 and enzyme:substrate ratio of 5.0%, resulting a DH value of 35.5%. After protein hydrolysis at optimal condition, the antioxidant capacities of hydrolysate increased from 58.29 to 383.49 μM Trolox equivalent/g solids (ABTS method) and 2.41 to 15.32 μM Trolox equivalent/g solids (FRAP method) when compared with protein concentrate. The higher radical scavenging ability of hydrolysate was due to great amount of hydrophobic amino acids (34.92 g/100g protein). Moreover, the protein hydrolysate obtained under optimal condition had 3 times higher aglycone isoflavone content than non-hydrolyzed sample. These results showed that protein hydrolysis of okara could be an alternative approach to increase antioxidant activity and enrich aglycones isoflavone in this byproduct generated from soymilk industry.
Assuntos
Peptídeos , Leite de Soja , Eletroforese , Proteína H do Complexo Glicina Descarboxilase , Isoflavonas , Projetos de PesquisaRESUMO
New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>107 UFC mL-1) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI.
Assuntos
Ingredientes de Alimentos/análise , Ingredientes de Alimentos/microbiologia , Microbiologia de Alimentos , Probióticos , Adulto , Fenômenos Químicos , Comportamento do Consumidor , Feminino , Fermentação , Análise de Alimentos , Manipulação de Alimentos , Humanos , Lacticaseibacillus casei , Masculino , Viabilidade Microbiana , Pessoa de Meia-Idade , Valor Nutritivo , Oligossacarídeos/análise , Ácido Fítico/análise , Rafinose/análise , Leite de Soja , Paladar , Adulto JovemRESUMO
Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108 CFU mL-1 in the fermented soymilk during 28 days of storage at 5 °C while L. acidophilus La-5 was decreased by 1 log CFU mL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.
Assuntos
Bebidas/análise , Leite de Soja/metabolismo , Streptococcus thermophilus/metabolismo , Simbióticos , Bifidobacterium animalis/metabolismo , Lactobacillus acidophilus/metabolismo , Oligossacarídeos/análise , Temperatura , Contagem de Colônia Microbiana , Leite de Soja/isolamento & purificação , Streptococcus thermophilus/crescimento & desenvolvimento , Viabilidade Microbiana/efeitos dos fármacos , Viabilidade Microbiana/efeitos da radiação , Fermentação , Bifidobacterium animalis/crescimento & desenvolvimento , Concentração de Íons de Hidrogênio , Inulina/análise , Lactobacillus acidophilus/crescimento & desenvolvimentoRESUMO
Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5°C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B. animalis Bb-12 remained above 108CFUmL-1 in the fermented soymilk during 28 days of storage at 5°C while L. acidophilus La-5 was decreased by 1logCFUmL-1. The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliver probiotic bacteria, as well as a soy product with a lower content of non-digestible oligosaccharides.
Assuntos
Bebidas/análise , Bifidobacterium animalis/metabolismo , Lactobacillus acidophilus/metabolismo , Leite de Soja/metabolismo , Streptococcus thermophilus/metabolismo , Simbióticos , Bifidobacterium animalis/crescimento & desenvolvimento , Contagem de Colônia Microbiana , Fermentação , Concentração de Íons de Hidrogênio , Inulina/análise , Lactobacillus acidophilus/crescimento & desenvolvimento , Viabilidade Microbiana/efeitos dos fármacos , Viabilidade Microbiana/efeitos da radiação , Oligossacarídeos/análise , Leite de Soja/isolamento & purificação , Streptococcus thermophilus/crescimento & desenvolvimento , TemperaturaRESUMO
However, folate production was strain-dependent and also dependent on the environmental conditions and on the vegetable substrate used. Passion fruit by-product presented the lowest folate concentration and was selected for the following experiments. Thus, the impact of the supplementation of soymilk with passion fruit by-product and/or commercial prebiotic fructooligosaccharides FOS P95 on the folate production by three St. thermophilus strains, as well as four probiotic Lactobacillus strains (LA-5, LGG, PCC, and RC-14) were evaluated. St. thermophilus ST-M6 and TH-4 produced the highest amounts of folate in all fermented soymilks. The concentration of the vitamin was also high when these strains grew in co-culture with LA-5 and LGG. Soymilk supplemented with both passion fruit by-product and FOS together presented the highest concentration of folate when fermented by the co-culture TH-4+LGG. This co-culture was selected to produce four fermented soy products (FSP). All FSP were bio-enriched with folate produced by the co-culture and the probiotic strain LGG remained always above 8 log CFU/mL until the end of the storage period (28 days at 4ºC). In contrast, the concentration of the vitamin was stable until day 14 then a slight decrease was observed at the end of the storage period. The FSP supplemented with both passion fruit by-product and FOS together may contribute with around 14% of the recommended daily intake for folate if consumed until day 14 of storage. During the in vitro simulated gastrointestinal conditions, the folate content of the digested FSP increased from 1.3 to 3.6-fold, especially at the small and large intestinal in vitro phases and the strain LGG was recovered. In contrast, St. thermophilus TH-4 was not recovered during the assay. Finally, the prebiotic potential of the bioactive compounds present in the fruit by-products was characterized. Fruit by-product water extracts (FWE) containing soluble fibres from fruit by-products were obtained through a hot-water extraction and were associated to phenolic compounds and showed antioxidant activity. The FWE (especially, orange and mango water extracts) presented an anti-inflammatory potential by decreasing the nitric oxide concentration produced in vitro by macrophages stimulated with lipopolisaccharides (LPS) from Salmonella Thyphymurium. The FWE (especially from mango) were able to stimulate the growth of the strains TH-4 and LGG, as well the folate production by these microorganisms when tested individually and in co-culture. The FWE also increased the adhesion of TH-4 and LGG to Caco-2 cells in an in vitro model. These results suggest a prebiotic potential of the fruit by-products evaluated and their potential towards increased folate production by the selected microorganisms. Therefore, the bio-enrichment of fermented soy products with folate produced by beneficial microorganisms is an alternative for the development of functional foods with high folate content. Additionally, fermentable bioactive compounds with functional and/or biological activity, such as soluble fibres associated to phenolic compounds with antioxidant activity, present in the fruit by-products, may act as potential prebiotic ingredients. These bioactive molecules may represent a potential natural alternative to synthetic drugs for the treatment of inflammatory processes
O objetivo deste trabalho foi avaliar o efeito de subprodutos vegetais, incluindo subprodutos do processamento de fruta (maracujá, laranja, acerola e manga) e de soja (okara) na produção de folatos de novo por microrganismos strater e probióticos para bioenriquecer um produto de soja fermentado. Na primeira etapa deste trabalho, o impacto da farinha de amaranto na produção de folatos pelos microrganismos também foi avaliado. Neste sentido, primeiramente, verificou-se o efeito desses subprodutos vegetais e da farinha de amaranto na capacidade de três cepas starter - Streptococcus thermophilus (ST-M6, TH-4 e TA-40) e 10 cepas probióticas (Lactobacillus (Lb.) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium (B.) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, e B. longum subsp. infantis BB-02) em produzir folato utilizando um caldo MRS modificado. A maior parte dos microrganismos testados foi capaz de produzir folato. Entretanto, a produção foi considerada cepa-dependente e, também, dependente das condições ambientais e do tipo de subproduto vegetal empregado. O subproduto de maracujá apresentou a menor concentração de folato e, por isso, foi selecionado para os testes seguintes. Neste sentido, o impacto da suplementação do leite de soja com subproduto de maracujá e/ou com o prebiótico comercial fruto-oligosacarídeo FOS P95 na produção de folato pelas três cepas de St. thermophilus, bem como quarto cepas probióticas do gênero Lactobacillus (LA-5, LGG, PCC e RC-14), também foi avaliado. Em cultura pura, as cepas de St. thermophilus ST-M6 e TH-4 produziram grande quantidade de folato nas formulações de extrato de soja fermentados. A concentração da vitamina foi maior quando tais cepas se desenvolveram em co-cultura com LA-5 e LGG. Observou-se que o extrato de soja suplementado concomitantemente com subproduto de maracujá e FOS apresentou a maior quantidade de folato quando fermentado pela co-cultura TH-4+LGG. Esta co-cultura, portanto, foi selecionada para desenvolver os produtos fermentados de soja (PFS). Todas as formulações foram bioenriquecidas e a cepa LGG manteve-se viável por todo o período de armazenamento (28 dias a 4ºC). Entretanto, a concentração da vitamina manteve-se estável apenas até o dia 14, observando-se uma diminuição da quantidade de folato ao final do período de armazenamento. Constatou-se que o produto fermentado de soja suplementado concomitantemente com subproduto de maracujá e FOS pode contribuir com cerca de 14% da ingestão diária recomendada para folato se consumido até o dia 14 do armazenamento. Além disso, durante a simulação gastrointestinal in vitro, observou-se que a digestão aumentou de 1,3 a 3,6 vezes a concentração da vitamina incrementando, consideravelmente, a bioacessibilidade do folato, principalmente nas porções simuladas do intestino delgado e grosso do intestino e a cepa LGG foi recuperada. Entretanto, a cepa St. thermophilus TH-4 não foi recuperada durante o ensaio. Por fim, o potencial prebiótico de componentes bioativos presentes nos subprodutos de fruta foi caracterizado. Uma extração Hot Water foi conduzida, a fim de obter extratos aquosos de subprodutos de fruta ricos em fibras solúveis associadas a compostos fenólicos com atividade antioxidante. Observou-se, ainda, que tais extratos aquosos de subprodutos de fruta (laranja e manga) apresentaram potencial anti-inflamatório constatado pela diminuição da concentração de óxido nítrico produzido por macrófagos estimulados com lipopolissacarideo (LPS) de Salmonella Typhymurium in vitro. Além disso, os extratos aquosos de subprodutos de fruta (principalmente o extrato aquoso de subproduto de manga) foram capazes de estimular a multiplicação das cepas TH-4 e LGG, bem como a produção de folatos por estes microrganismos quando avaliados individualmente e em co-cultura. Adicionalmente, esses extratos aquosos de subprodutos de fruta aumentaram a adesao do TH-4 e do LGG a células Caco-2 em modelo in vitro. Neste sentido, os resultados sugerem um potencial prebiótico dos subprodutos de fruta testados, de modo a estimular, não somente o desenvolvimento dos microrganismos avaliados mas, principalmente, o potencial destes em produzir folatos na presença dos substratos vegetais testados. O bioenriquecimento dos produtos fermentados de soja com folatos produzidos por microrganismos benéficos emerge como alternativa de alimento potencialmente funcional com alto teor de folato. Adicionalmente, compostos bioativos fermentescíveis e com atividade biológica como, por exemplo, as fibras solúveis associadas a compostos fenólicos com atividade antioxidante, presentes nos subprodutos de fruta testados podem constituir potenciais ingredientes prebióticos, além de representarem uma possível alternativa natural para o tratamento de processos inflamatórios
Assuntos
Plantas/efeitos adversos , Glycine max/efeitos adversos , Probióticos/análise , Leite de Soja/farmacologia , Prebióticos/análise , Frutas/efeitos adversos , Técnicas In Vitro/métodos , Ácidos Pteroilpoliglutâmicos/antagonistas & inibidores , Técnicas de Cocultura/métodos , Alimento Funcional/análise , Anti-Inflamatórios/farmacologiaRESUMO
Two starter cultures (Streptococcus (St.) thermophilus ST-M6 and TA-40) and five probiotic strains (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. rhamnosus LGG, Lb. fermentum PCC, and Lb. reuteri RC-14) were used to ferment different soymilk formulations supplemented with passion fruit by-product and/or fructo-oligosaccharides (FOS) with the aim of increasing folate concentrations. Growth and folate production of individual strains were evaluated and the results used to select co-cultures. Both St. thermophilus ST-M6 and TH-4 were the best folate producers and were able to increase the folate content of all soymilk formulations when used alone or in co-culture with lactobacilli strains, especially in the presence of both passion fruit by-product and FOS. Thus, passion fruit by-product and FOS could be used as dietary ingredients to stimulate the folate production by selected bacterial strains during the fermentation of soymilk. It was also shown that vitamin production by microorganisms is strain-dependent and may also be influenced by nutritional and environmental conditions.
Assuntos
Ácido Fólico/biossíntese , Lactobacillus/crescimento & desenvolvimento , Oligossacarídeos/metabolismo , Passiflora/metabolismo , Leite de Soja/metabolismo , Streptococcus/crescimento & desenvolvimento , Resíduos/análise , Reatores Biológicos , Técnicas de Cocultura , Meios de Cultura/metabolismo , Fermentação , Frutas/metabolismo , Frutas/microbiologia , Lactobacillus/metabolismo , Passiflora/microbiologia , Probióticos/metabolismo , Streptococcus/metabolismoRESUMO
Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists. The aim of the present study was to evaluate the capability of the proteolytic strain Enterococcus faecalis VB43 to hydrolyse the main allergenic proteins present in soymilk and to determine the immunoreactivity of the obtained hydrolysates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results of fermented soymilk demonstrated complete hydrolysis of the ß-subunit from ß-conglycinin and the acidic polypeptide from glycinin. Reversed phase high performance liquid chromatography (RP-HPLC) analysis of the peptides released after hydrolysis revealed the appearance of new peptides and the disappearance of non-hydrolysed proteins, indicating extensive hydrolysis of the substrate. Results from competitive enzyme-linked immunosorbent assay (ELISA) tests clearly indicated a reduction in the immunoreactivity (more than one logarithmic unit) in the fermented sample as compared to the non-fermented control. Our results suggest that the soymilk fermented by E. faecalis VB43 may induce lower allergic responses in sensitive individuals. The strain E. faecalis VB43 may be considered as an excellent candidate to efficiently reduce the immunoreactivity of soymilk proteins.
Assuntos
Antígenos de Plantas/imunologia , Enterococcus faecalis/metabolismo , Globulinas/imunologia , Proteínas de Armazenamento de Sementes/imunologia , Leite de Soja/metabolismo , Proteínas de Soja/imunologia , Antígenos de Plantas/química , Antígenos de Plantas/metabolismo , Cromatografia Líquida de Alta Pressão , Eletroforese em Gel de Poliacrilamida , Ensaio de Imunoadsorção Enzimática , Fermentação , Globulinas/química , Globulinas/metabolismo , Proteínas de Armazenamento de Sementes/química , Proteínas de Armazenamento de Sementes/metabolismo , Leite de Soja/química , Proteínas de Soja/química , Proteínas de Soja/metabolismo , Glycine max/química , Glycine max/imunologia , Glycine max/metabolismo , Glycine max/microbiologiaRESUMO
Functional food intake has been highlighted as a strategy for the prevention of cardiovascular diseases by reducing risk factors. In this study, we compared the effects of oral treatment with soy milk and simvastatin on dyslipidemia, left ventricle remodeling and atherosclerotic lesion of LDL receptor knockout mice (LDLr-/-) fed a hyperlipidic diet. Forty 3-month old male LDLr-/- mice were distributed into four groups: control group (C), in which animals received standard diet; HL group, in which animals were fed a hyperlipidic diet; HL+SM or HL+S groups, in which animals were submitted to a hyperlipidic diet plus soy milk or simvastatin, respectively. After 60 days, both soy milk and simvastatin treatment prevented dyslipidemia, atherosclerotic lesion progression and left ventricle hypertrophy in LDLr-/- mice. These beneficial effects of soy milk and simvastatin were associated with reduced oxidative stress and inflammatory state in the heart and aorta caused by the hyperlipidic diet. Treatment with soy milk was more effective in preventing HDLc reduction and triacylglycerol and VLDLc increase. On the other hand, simvastatin was more effective in preventing an increase in total cholesterol, LDLc and superoxide production in aorta, as well as CD40L both in aorta and left ventricle of LDLr-/-. In conclusion, our results suggest a cardioprotective effect of soy milk in LDLr-/- mice comparable to the well-known effects of simvastatin.
Assuntos
Anticolesterolemiantes/administração & dosagem , Aterosclerose/prevenção & controle , Dieta , Receptores de LDL/sangue , Sinvastatina/administração & dosagem , Leite de Soja/administração & dosagem , Remodelação Ventricular/fisiologia , Animais , Masculino , Camundongos , Camundongos KnockoutRESUMO
ABSTRACT Objective: This study aimed to compare the intestinal absorption of iron and calcium between soy-based and cow's milk-based infant formulas in weanling rats. Methods: Twenty male Wistar rats, twenty-one days old on the first day of weaning, were used in this experiment, divided in two Groups, one Group was fed soy protein-based infant formula the other, cow's milk protein-based infant formula. During the study period (ten consecutive days) the animals received food and water ad libitum. Hematocrit and hemoglobin were evaluated on the first, fifth, and tenth days by the Wintrobe and cyanomethemoglobin methods. Feces and urine were collected, beginning on the fifth day, for three consecutive days. On the tenth day, hepatic iron content was also analyzed. Hepatic iron as well as fecal and urinary iron and calcium analyses were performed using an atomic absorption spectrophotometer. At thirty-one days of age, the animals were anesthetized with ketamine and xylazine and sacrificed by exsanguination via the vena cava. Results: The final concentration of hemoglobin in the group soy-based infant formula and milk-based infant formula were: 10.3±1.3g/dL and 10.9±1.0g/dL (p=0.310). The apparent absorption of iron and calcium, in that order, were: 73.4±10.2% and 70.2±9.5%; 97.2±0.7% and 97.6±1.0% (p=0.501; p=0.290). The apparent calcium retention was: 88.4% ±2.2 and 88.6±2.6% (p=0.848). Hepatic iron content was: 522.0±121.1mg/g and 527.8±80.5mg/g (p=0.907) . Conclusion: Intestinal iron and calcium absorption from soy-based infant formula is similar to that from milk-based infant formula in weanling rats.
RESUMO Objetivo: Este estudo objetivou comparar a absorção intestinal de ferro e cálcio entre fórmulas infantis à base de leite de vaca e de soja em ratos recém-desmamados. Métodos: Vinte ratos machos Wistar, com 21 dias de vida e no primeiro dia do desmame foram utilizados neste experimento, divididos em dois grupos: um alimentado com fórmula infantil à base de proteína de soja e o outro com fórmula infantil à base de proteína do leite de vaca. Durante o período de estudo (10 dias consecutivos), os ratos receberam dieta e água ad libitum. Hematócrito e hemoglobina foram mensurados no primeiro, quinto e décimo dia pelo método de Wintrobe e da cianometaemoglobina. As fezes e a urina foram recolhidas a partir do quinto dia durante durante três dias consecutivos. No décimo dia, o conteúdo de ferro hepático também foi analisado. O conteúdo de ferro hepático e a análise de ferro e cálcio nas fezes e na urina foram realizados utilizando espectrofotômetro de absorção atômica. Aos 31 dias de vida, os animais foram anestesiados com ketamina e xilasina e sacrificados por exsanguinação da veia vaca. Resultados: A concentração final de hemoglobina no grupo fórmula infantil à base de soja e fórmula infantil à base de leite de vaca foram 10,3±1,3g/dL e 10,9± 1,0g/dL (p=0,310), respectivamente. A absorção aparente de ferro e cálcio foi de: 73,4±10,2% e 70,2±9,5%, para o primeiro grupo; e 97,2±0,7% e 97,6±1,0%, para o segundo (p=0,501; p=0,290). A retenção aparente de cálcio foi: 88,4±2,2% e 88,6±2,6% (p=0,848). O teor de ferro hepático foi: 522,0±121,1µg/g e 527,8±80,5µg/g (p=0,907), respectivamente. Conclusão: A absorção intestinal de ferro e cálcio da fórmula infantil à base de soja é similar à da fórmula infantil à base de leite em ratos recém-desmamados.