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Probiomics: health and technological impacts caused in the metabolome of probiotic microorganisms submitted to stress conditions

Grant number: 16/12001-0
Support type:Scholarships in Brazil - Doctorate (Direct)
Effective date (Start): September 01, 2016
Effective date (End): September 30, 2020
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal researcher:Anderson de Souza Sant'Ana
Grantee:Juliana Silva da Graça
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


Consumers and industries are seeking for foods that improve or hold therapeutic properties that can retard or are able to inhibit diseases. In this context, the application of compounds that have health benefits to the consumers is a practice that is consistently applied by industry. As it is known, the application of probiotic microorganisms in foods can contribute to the production of bioactive compounds with positive effects on human health. In addition, the use of stress conditions cannot only assist in the increase of viability of probiotics, but it can also constitute a prerequisite to increase the production of bioactive compounds with health benefits. Despite this, to the best of author's knowledge there are no studies dealing with the assessment of the impact of probiotics on the biotransformation of bioactive compounds and/or to increase the bioavailability of minerals such as calcium, for instance. In addition, there are no studies that aimed to describe the metabolism of probiotics as subjected to stress conditions. The elucidation of these phenomena is of key relevance considering that they can impact both in the technological approach for production of probiotic foods as yogurt, and can reveal new strategies aiming to improve the health of consumers of probiotic foods. Taking into account the mentioned above, the aim of this project is to study the effect of addition of fruit extracts and/or agroindustrial residuals in the formulation of probiotic yogurts. Also, it is aimed to evaluate the impact of the addition of these extracts and residuals on the transformation by probiotics of bioactive compounds and bioavailability of vitamin A and calcium through a metabolomics approach. (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)
VASCONCELOS, FELIPE M.; SILVA, HUGO L. A.; POSO, SARA M. V.; BARROSO, MARINA V.; LANZETTI, MANUELLA; ROCHA, RAMON S.; GRACA, JULIANA S.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; SILVA, MARCIA C.; et al. Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice. Food Research International, v. 123, p. 697-703, . (16/12001-0)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
GRAÇA, Juliana Silva da. ProbiOmics: health and technological impacts caused in the metabolome of probiotic microorganisms submitted to stress conditions. 2021. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.

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