Autor(es):
Roselino, Mariana Nougalli [UNESP] ; Sakamoto, Isabel Kimiko ; Tallarico Adorno, Maria Angela ; Márcia Canaan, Josiane Maria [UNESP] ; de Valdez, Graciela Font ; Rossi, Elizeu Antonio [UNESP] ; Sivieri, Katia ; Umbelino Cavallini, Daniela Cardoso [UNESP]
Data: 2020
Identificador Persistente: http://hdl.handle.net/11449/200811
Origem: Oasisbr
Assunto(s): DGGE; Enterococcus faecium CRL 183; Fermented sausage; SCFAs; SHIME; DGGE; DGGE; Enterococcus faecium CRL 183; Enterococcus faecium CRL 183; Fermented sausage; Fermented sausage; SCFAs; SCFAs; SHIME; SHIME
Descrição
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Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Considering the importance of nutrition in maintaining health conditions, this study is aimed at evaluating the effect of the consumption of a potentially probiotic sausage, with reduction of curing salts and fat, fermented with Enterococcus faecium CRL 183 into the gut microbiota, using the simulator of the human microbial ecosystem (SHIME®). The SHIME® experiment was performed using the probiotic sausage for two weeks. The gut microbiota composition was monitored weekly in all colon vessels by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE). Samples of the colonic contents were evaluated microbiologically by plate counts and denaturing gradient gel electrophoresis (PCR-DGGE) and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions (NH+4). It was observed that the consumption of the potentially probiotic sausage can result in a reduced count of Lactobacillus spp. (colon vessels 3, 4 and 5), Bacteroides spp. (colon vessel 5) and Enterobacteriaceae (colon vessels 4 and 5) and increased levels of ammonium ions. The butyric and propionic acids increased (P < 0.05) while acetic acid decreased (P < 0.05) in treatment period. The PCR-DGGE analysis suggested that probiotic sausage increased the microbiota diversity during the treatment phase. Overall, the findings showed that potentially probiotic sausage represents a healthier alternative of fermented meat, with a positive effect on the microbial diversity and metabolite production.
Departamento de Análises Clínicas Sao Paulo State University (UNESP) School of Pharmaceutical Sciences, Rodovia Araraquara Jaú, Km 01 – Campus Ville
School of Engineering of São Carlos University of São Paulo, Sao Paulo
Reference Center for Lactobacilos (CERELA) San Miguel de Tucumán
Postgraduate Program of Food and Nutrition School of Pharmaceutical Sciences, Rodovia Araraquara Jaú, Km 01 – Campus Ville
Departamento de Análises Clínicas Sao Paulo State University (UNESP) School of Pharmaceutical Sciences, Rodovia Araraquara Jaú, Km 01 – Campus Ville
CAPES: 99999.009550/2014-03
