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Development and evaluation in simulator of the human microbial ecosystem a fermented symbiotic beverage with goat milk and grape by-product

Grant number: 15/00460-7
Support type:Scholarships in Brazil - Master
Effective date (Start): July 01, 2015
Effective date (End): October 31, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Katia Sivieri
Grantee:Fernanda Campos Freire
Home Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil


Over the past decade, interest in nutritional and functional foods has increased exponentially, both by consumers and food industry. In this way, research to prove the beneficial health effects arising from the consumption of these products has become essential. The objective of this work is to develop a symbiotic fermented beverage with L. rhamnosus Lr-32 and S. thermophilus TA-40 (DuPont®), based on goat's milk, with added soluble fiber and extract rich in phenolic compounds (both extracted by bagasse grape) and assess its influence on the intestinal microbiota through dynamic system in vitro-Simulator Human microbial Ecosystem (SHIME). The research will be conducted in two phases. The 1st phase has the purpose of obtaining the extracts in powder rich in phenolic compounds and soluble fibers and the development of symbiotic fermented beverage. This step will be performed analyzes of chemical characterization of the ingredient in powder rich in fiber (cellulose quantification, total fiber, soluble and insoluble, lignin and pectin) and phenolic compounds (total phenolic content, total anthocyanins and total antioxidant capacity) chemical characterization of the beverage (proximate composition and dietary fiber, fatty acid profile, total phenolic content, total anthocyanins and total antioxidant capacity), microbiological analysis of beverage (viability of L. rhamnosus and S. thermophilus) and sensory analysis of the beverage. The 2nd phase has the purpose to evaluate the influence of fermented symbiotic beverage on human intestinal microbiota using dynamic system in vitro-SHIME. The final product will pass twice daily for three weeks in SHIME, where the conditions of pH, temperature and residence time are controlled and similar to the human gastrointestinal tract. The analysis of the intestinal microbiota composition will be based on enumeration of Lactobacillus spp., Bifidobacterium spp., Total anaerobes, Clostridium spp and Coliform bacteria using culture dependent methodology. The total bacteria will be assessed by a molecular fingerprinting technique, PRC-denaturing gradient gel electrophoresis (DGGE). 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. The results will be analyzed by analysis of variance (ANOVA), multivariate principal component analysis (PCA) and Tukey's tests. (AU)

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Scientific publications
(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)
FREIRE, FERNANDA CAMPOS; TALLARICO ADORNO, MARIA ANGELA; SAKAMOTO, ISABEL KIMIKO; ANTONIASSIC, ROSEMAR; SAMPAIO DORIA CHAVES, ANA CAROLINA; OLBRICH DOS SANTOS, KARINA MARIA; SIVIERI, KATIA. Impact of multi-functional fermented goat milk beverage on gut microbiota in a dynamic colon model. Food Research International, v. 99, n. 1, p. 315-327, SEP 2017. Web of Science Citations: 9.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
FREIRE, Fernanda Campos. Impact of multi-functional fermented goat milk drink on gut microbiota in a dynamic colon model. 2016. Master's Dissertation - Universidade Estadual Paulista (Unesp). Faculdade de Ciências Farmacêuticas. Araraquara Araraquara.

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