Development and evaluation in simulator of human microbial ecosystem of a symbiotic beverage-based aqueous extracts of quinoa (Chenopodium quinoa Willd) and soybean

Abstract

Awareness of the population, towards to a more healthy and nutritious food, has led to increased demand for functional foods and providing better quality of life. Due to this interest, research showing the benefits of consumption of these new products in the health of the population are becoming essential. This study will develop a symbiotic beverage fermented with of the aqueous extracts of quinoa and soy and avalation its influence on intestinal microbial in vitro system. The research will be divided into two phases, phase I, will be developed a product of quinoa and soy yogurt fermented with Lactobacillus casei and addition of fructooligosaccharides and carry out the physico-chemical analyses (pH, acidity, total solids, calories, protein, carbohydrates and lipids) from the raw material and final product, as well as microbiological and sensory quality of the finished product. In Phase II will evaluate the influence of the bevarage on the intestinal microflora. The final product will go three times a day for three weeks, for a simulator of the human microbial ecosystem (SHIME), where the conditions of pH, residence time and temperature are controlled. Analysis of the composition of the intestinal tract will be based on enumeration of total aerobic and anaerobic bacteria, Enterococcus spp, Lactobacillus spp, Bifidobacterium spp, Enterobacteriaceae, Clostridium spp and Bacteroides by plate count. The production of short chain fatty acids will be verified using high performance liquid chromatography (HPLC) and the production of ammonia by selective ion meter. Will be held for the identification of Lactobacillus casei using the selective medium agar M-RTLV and confirmation of their survival through biochemical tests (API 50CH kit) and molecular (PCR). All results will be analyzed by analysis of variance (ANOVA) tests and Tukey test. (AU)