Browsing by Author "Machado, Daniela"
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- Achieving efficient viability of akkermansia muciniphila during aerobic storage and gastrointestinal passage through calcium-alginate encapsulationPublication . Machado, Daniela; Fonseca, Mariana; Vedor, Rita; Barbosa, Joana Cristina; Gomes, Ana Maria
- Aggregation properties of probiotic strains under aerobic and anaerobic conditionsPublication . Machado, Daniela; Andrade, José Carlos; Barbosa, Joana Cristina; Costa, Francisca; Fonseca, Mariana; Almeida, Diana; Freitas, Ana Cristina; Gomes, Ana Maria
- Aggregation properties of probiotic strains under aerobic and anaerobic conditionsPublication . Machado, Daniela; Andrade, José Carlos; Barbosa, Joana Cristina; Costa, Francisca; Fonseca, Mariana; Almeida, Diana; Freitas, Ana Cristina; Gomes, Ana Maria
- Akkermansia muciniphila antimicrobial susceptibility profilePublication . Barbosa, Joana Cristina; Machado, Daniela; Almeida, Diana; Andrade, José Carlos; Freitas, Ana Cristina; Gomes, Ana Maria
- Akkermansia muciniphila encapsulated in calcium-alginate hydrogelated matrix: viability and stability over aerobic storage and simulated gastrointestinal conditionsPublication . Machado, Daniela; Fonseca, Mariana; Vedor, Rita; Sousa, Sérgio; Barbosa, Joana Cristina; Gomes, Ana MariaAkkermansia muciniphila is considered a next-generation probiotic to be incorporated in new food and pharmaceutical formulations. Effective delivery systems are required to ensure high probiotic viability and stability during product manufacture, shelf-life, and post-consumption, namely, throughout digestion. Hydrogelated matrices have demonstrated promising potential in this dominion. Hence, this work aimed to evaluate the effect of a calcium-alginate hydrogelated matrix on A. muciniphila viability during 28-days refrigerated aerobic storage and when exposed to simulated gastrointestinal conditions, in comparison with that of free cells. Akkermansia muciniphila was successfully encapsulated in the calcium-alginate matrix via extrusion (60% encapsulation yield). Furthermore, encapsulated A. muciniphila exhibited high stability (a loss in viability lower than 0.2 log-cycle) after 28-days of refrigerated aerobic storage, maintaining its viability around 108 CFU/g. Prominently, as the storage time increased, encapsulated A. muciniphila revealed higher viability and stability regarding in vitro gastrointestinal conditions than free cells. This suggests that this encapsulation method may attenuate the detrimental effects of prolonged aerobic storage with a subsequent gastrointestinal passage. In conclusion, encapsulation via extrusion using a calciumalginate hydrogelated matrix seems to be a promising and adequate strategy for safeguarding A. muciniphila from adverse conditions encountered during refrigerated aerobic storage and when exposed to the gastrointestinal passage.
- Akkermansia muciniphila robustness towards different temperatures, atmospheres and gastrointestinal conditionsPublication . Freitas, Ana Cristina; Machado, Daniela; Almeida, Diana; Seabra, Catarina; Andrade, José Carlos; Gomes, Ana Maria
- Akkermansia muciniphila robustness towards different temperatures, atmospheres and gastrointestinal conditionsPublication . Freitas, Ana Cristina; Machado, Daniela; Almeida, Diana; Seabra, Catarina; Andrade, José Carlos; Gomes, Ana Maria
- Antimicrobial susceptibility profile of faecalibacterium prausnitzii DSM 17677 a novel probiotic candidatePublication . Machado, Daniela; Barbosa, Joana; Domingos, Melany; Almeida, Diana; Andrade, José Carlos; Gomes, Ana Maria; Freitas, Ana Cristina
- Avaliação do potencial prebiótico das “farinhas” de batata-doce e bagaço de pêraPublication . Soares, Inês; Vedor, Rita; Fonseca, Mariana; Pinto, Jorge; Machado, Daniela; Gomes, Ana MariaO desperdício alimentar, uma forma de biowaste comum a nível global, é um dos maiores desafios de sustentabilidade que a indústria alimentar enfrenta. A indústria de frutas e hortícolas destaca-se neste contexto, sendo responsável por 25 a 30% do total, incluindo resíduos como cascas, sementes e bagaço [1,2]. A valorização deste tipo de resíduos constitui uma estratégia que visa transformar estes em produtos de valor acrescentado. Concretamente, as farinhas de bagaço de pêra e de batata-doce mantêm altos níveis de nutrientes e compostos bioativos, criando oportunidades para o desenvolvimento de alimentos funcionais promotores de saúde e bem-estar [3,4]. Este estudo visou investigar o potencial prebiótico destas farinhas, avaliando a sua capacidade de estimular o crescimento e a atividade metabólica de duas estirpes probióticas, nomeadamente Lacticaseibacillus rhamnosus GG (LGG) e Bifidobacterium longum subsp. infantis DSM 20088 (B.infantis). A seleção destas estirpes deve-se às suas reconhecidas propriedades benéficas para a saúde intestinal e à capacidade de fermentar diferentes tipos de substratos. A metodologia utilizou o meio Man-Rogosa- Sharpe (MRS) como base, com modificações para criar diferentes condições de cultivo, nomeadamente: um controlo negativo (MRS sem glucose), um controlo positivo (MRS com 2% de glucose), um controlo prebiótico (MRS com 2% de frutooligossacarídeos) e meios com 2% e 6% de farinhas de batata-doce e de bagaço de pêra. A LGG foi cultivada em condições aeróbicas, enquanto a B. infantis manteve- se em anaerobiose, ambas a 37ºC. As amostras foram colhidas às 0, 3, 6, 10 e 24 horas de incubação para quantificação de unidades formadoras de colónias (UFC) e medição do pH, avaliando o crescimento e metabolismo bacteriano, respetivamente. Os resultados demonstraram que, no geral, a farinha de bagaço de pêra a 6% e a farinha de batata-doce, nas concentrações de 2 e 6%, promoveram o crescimento de B. infantis de forma equivalente ou ligeiramente superior à glucose (entre 3 a 6 x 10 9 UFC/mL). Por outro lado, as concentrações mais elevadas (6%) de farinha de batata- doce e de bagaço de pêra favoreceram o crescimento de L. rhamnosus GG de forma mais significativa do que a glucose (+ 0.5 ciclo log). A sua elevada capacidade de estimular o crescimento e o metabolismo de bactérias probióticas revela um potencial prebiótico para estas farinhas e destaca a sua aplicação como potenciais ingredientes funcionais para o desenvolvimento de produtos alimentares sustentáveis, com valor acrescentado e potencial benefício para a saúde humana.
- Can a functional cheese spread incorporating Akkermansia muciniphila deliver beneficial physicochemical and biological properties while enhancing probiotic stability and viability during aerobic storage and in vitro digestion?Publication . Fonseca, Mariana; Vedor, Rita; Barbosa, Joana C.; Gomes, Ana Maria; Machado, DanielaIn the present study, next generation probiotic Akkermansia muciniphila was incorporated into a dairy matrix containing Portuguese whey cheese and Greek-style yoghurt in a proportion of 3.5:1, respectively. Subsequently, this innovative food was characterized in terms of microbiological and physicochemical parameters, total phenolic content and antioxidant, antidiabetic, and antihypertensive activities, as well as its protective effect on A. muciniphila viability during 21 d of refrigerated aerobic storage and when subjected to simulated gastrointestinal passage. The probiotic cheese spread displayed high microbiological quality, low total phenolic content (0.36 mg gallic acid equivalents/g of dried cheese) and interesting biological activities, including antidiabetic (98.10% α-glucosidase inhibition) and antihypertensive (49.18% angiotensin converting enzyme inhibition). Simultaneously, this food ensured a high A. muciniphila viability (>108 CFU/g) during 21 d of refrigerated aerobic storage with subsequent in vitro digestion. Additionally, this probiotic cheese presented a similar profile in terms of texture, color, water activity and pH when compared to the cheese control (without A. muciniphila), suggesting a potentially high acceptance among consumers. In conclusion, the developed cheese spread seems to be a promising and suitable food vector to safeguard A. muciniphila viability during refrigerated aerobic storage for at least 21 d with subsequent gastrointestinal passage.