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Buriti and passion fruit biocompounds: profile, application in probiotic fermented milk and in vitro and in vivo microbiota modulation


The consumption of functional products has been increasing in recent decades. Due to this demand, the food industries are investing in products with healthy appeal and functional properties. Dairy products, mainly fermented products, are the most commercialized products with these characteristics. Additional beneficial effects can be obtained when probiotics and fruit pulp are added to the fermented products. In this study, the objectives are: (1) to determine the composition of the bioactive compound and antioxidant activity in buriti and passion fruit pulps; (2) to apply the pulps in probiotic fermented milk and to evaluate the modulation of the intestinal microbiota at the simulator of the human microbial ecosystem (SHIME); (3) to select the best product considering the results obtained at SHIME for application in healthy mice and with intestinal inflammation. In the buriti and passion fruit pulps, the total phenolic compounds, yellow flavonoids, total carotenoids, and ²-carotene/linolenic acid and DPPH antioxidant activities will be carried out. Before the production of fermented milk, two lactic acid bacteria (LAB) strains, previously characterized for safety, probiotic and technological profile, will be tested to select the strain with the best outcomes (kinetics of acidification, peptides profile and viability) in the presence of fruit pulps. Then, physicochemical, microbiological and sensorial characteristics of fermented milk by the selected culture with the addition of fruit pulps will be assessed during refrigerated storage. The control and fermented milk products containing the fruit pulps will be applied in SHIME and during the experimental period the following parameters will be evaluated: short chain fatty acids, ammonium ions and fecal microbiota composition using 16S rRNA sequencing. The product that promotes the most significant improvement of microbiota in SHIME assay will be administrated to animals with chemically induced intestinal inflammation. Bacterial translocation, morphological analyses of organs, cytokine profile, fecal microbiota analysis and oxidative stress will be evaluated and compared with the control group. The results may contribute to a better understanding of the relationship between this functional food and intestinal health. (AU)

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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PENNA, ANA LUCIA BARRETTO; GIGANTE, MIRNA LUCIA; TODOROV, SVETOSLAV DIMITROV. Artisanal Brazilian Cheeses-History, Marketing, Technological and Microbiological Aspects. FOODS, v. 10, n. 7, . (18/11140-1)

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