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- Topical application of probiotics in skin: adhesion, antimicrobial and antibiofilm in vitro assaysPublication . Lopes, E. G.; Moreira, D. A.; Gullón, P.; Gullón, B.; Cardelle-Cobas, A.; Tavaria, F. K.Aims: When skin dysbiosis occurs as a result of skin disorders, probiotics can act as modulators, restoring microbial balance. Several properties of selected probiotics were evaluated so that their topical application could be considered. Methods and Results: Adhesion, antimicrobial, quorum sensing and antibiofilm assays were carried out with several probiotic strains and tested against selected skin pathogens. All tested strains displayed significant adhesion to keratin. All lactobacilli with the exception of Lactobacillus delbrueckii, showed antimicrobial activity against skin pathogens, mainly due to organic acid production. Most of them also prevented biofilm formation, but only Propioniferax innocua was able to break down mature biofilms. Conclusions: This study demonstrates that although all tested probiotics adhered to human keratin, they showed limited ability to prevent adhesion of some potential skin pathogens. Most of the tested probiotics successfully prevented biofilm formation, suggesting that they may be successfully used in the future as a complement to conventional therapies in the treatment of a range of skin disorders. Significance and Impact of study: The topically used probiotics may be a natural, targeted treatment approach to several skin disorders and a complement to conventional therapies which present many undesirable side effects.
- Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditionsPublication . Meira, Quênia Gramile Silva; Magnan, Marciane; Medeiros Júnior, Francisco Cesino de; Queiroga, Rita de Cássia Ramos do Egito; Madruga, Marta Suely; Gullón, Beatriz; Gomes, Ana Maria; Pintado, Maria Manuela Estevez; Souza, Evandro Leite deThis study evaluated the effects of incorporating the probiotics Bifidobacterium animalis subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat ricotta on the technological, physicochemical, physical and sensory parameters of this product during refrigerated storage, as well as the protective effects of the goat ricotta on the survival of the tested probiotics during exposure to simulated gastrointestinal conditions. Incorporating the tested probiotics did not affect the yield or syneresis of the obtained goat ricotta. The counts of L. acidophilus and B. lactis during the chosen storage period were approximately 6 log CFU/g. The ricotta samples containing a probiotic strain presented smaller and greater amounts of lactose and lactic acid, respectively, and exhibited greater hardness and lower brightness after storage compared with the samples lacking a probiotic. No differences were observed in the fatty acid profiles of the goat ricotta containing or not containing a probiotic. All of the ricotta samples were described as a soft cheese with a homogeneous texture; however, the goat ricotta cheeses containing L acidophilus or B. lactis were described as having a more acidic flavor. At the end of a challenge using experimental human digestive conditions, the counts of each of the tested probiotic strains were approximately 6 log CFU/g if it had been incorporated into goat ricotta. These results demonstrated the feasibility of incorporating L. acidophilus or B. lactis into goat ricotta because these probiotics did not negatively affect the quality characteristics of this product and suggested that goat ricotta is an efficacious food matrix for maintaining the viability of these probiotics during storage and under the stressful conditions imposed by the human gastrointestinal tract. (C) 2015 Elsevier Ltd. All rights reserved.
- In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: changes in the antioxidant potential and bioactive compounds stabilityPublication . Gullón, Beatriz; Pintado, Manuela E.; Fernández-López, Juana; Pérez-Álvarez, José A.; Viuda-Martos, ManuelThe effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties were determined using five methodologies. The SCFAs production from PPF fermentation was also determined. At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 35.90 and 64.02%, respectively. The polyphenolic compounds decreased after GID except that for ellagic acid which increased. GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of PPF by colonic bacteria generated acetic, propionic and butyric acids. PPF could be used in the food industry as a potential ingredient to develop functional foods that promote health benefits.
- Assessment of prebiotic potential of Akpan-yoghurt-like product and effects on the human intestinal microbiotaPublication . Gullón, Beatriz; Pereira, Miguel; Mestres, Christian; Hounhouigan, Joseph; Pallet, Dominique; Luis Alonso, José; Pintado, ManuelaThe effect of Akpan (yoghurt-like product) consumption on the human intestinal microbiota was examined. The prebiotic potential of Akpan was assessed by in vitro fermentation using, as inocula, individual probiotic strains and faecal samples from three healthy donors. In this latter case, the prebiotic activity was assessed through the quantification of short chain fatty acid (SCFA) production, the evolution of the pH and the evaluation of dynamic bacterial population by fluorescent in situ hybridization (FISH). Results demonstrated that Akpan was metabolized after 44 h of fermentation, exerting a prebiotic effect, similar to that observed for fructooligosaccharides (FOS). All the considered bacterial groups significantly increased after Akpan and FOS fermentation. Under the tested conditions, no significant differences between the SCFA concentration produced by Akpan and FOS after of incubation were detected. Our findings contribute to support the utilization of Akpan as a functional food with potential beneficial effects on gastrointestinal health.
- Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybeanPublication . Battistini, Carolina; Gullón, Beatriz; Ichimura, Erica Sayuri; Gomes, Ana Maria Pereira; Ribeiro, Eliana Paula; Kunigk, Leo; Moreira, José Ubirajara Vieira; Jurkiewicz, CynthiaSoymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillusacidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus.The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of pro-biotic microorganisms throughout 28 days of storage at 5◦C were evaluated. The soymilkfrom vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentationreduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidi-fication rate and on viability of B. animalis and S. thermophilus in the fermented beverage. Theviable counts of B. animalis Bb-12 remained above 108CFU mL−1in the fermented soymilkduring 28 days of storage at 5◦C while L. acidophilus La-5 was decreased by 1 log CFU mL−1.The fermented soymilk from vegetable soybeans showed to be a good food matrix to deliverprobiotic bacteria, as well as a soy product with a lower content of non-digestible oligosac-charides.
- Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilagePublication . Moreira, Diana; Gullon, Beatriz; Gullon, Patricia; Gomes, Ana M.; Tavaria, FreniBioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms. Four active extracts from agroindustrial subproducts (Eucalyptus wood, almond shells, corn cobs and grape pomace) with demonstrated antioxidant activity have been investigated for bestowing antimicrobial activity to bioactive packaging. To carry out this evaluation, the antioxidant extracts were tested against five food pathogenic bacteria, namely, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. The results obtained showed that all the tested extracts inhibited the growth of all five pathogenic bacteria. From the analysis of the minimal bactericidal concentrations (MBCs), the Eucalyptus wood extract was the most active, being necessary only 2% (v/v) to inhibit Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, whereas almond shells extract were less active requiring 4% (w/v) to inhibit the growth of Escherichia coli and Pseudomonas aeruginosa and the extract from corn cobs was bactericidal against Escherichia coli and Staphylococcus aureus at a concentration of 4% (w/v). After checking their antimicrobial activity, the antioxidant extracts have been incorporated into sodium alginate films and the maintenance of their antimicrobial properties was confirmed. This work showed that the antioxidant extracts from agroindustrial byproducts exhibited antimicrobial activity and were suitable for incorporation into edible films that could be used in bioactive packaging systems.
- Polyphenolic profile and antioxidant and antibacterial activities of monofloral honeys produced by Meliponini in the Brazilian semiarid regionPublication . Sousa, Janaína Maria; Souza, Evandro Leite de; Marques, Gilmardes; Meireles, Bruno; Cordeiro, Ângela Tribuzy de Magalhães; Gullón, Beatriz; Pintado, M. E.; Magnani, MarcianeThis study assessed the polyphenolic profile and the antioxidant and antibacterial activities ofmonofloral honeys produced by Meliponini in the Brazilian semiarid region. Honeys from Ziziphus joazeiro Mart. (juazeiro) and Croton heliotropiifolius Kunth (velame branco) showed the highest total phenolic contents (TPCs) and the greatest antioxidant activity in assays with DPPH and ABTS•+ radicals. Honeys from Mimosa quadrivalvis L. (malícia) presented the strongest anti-peroxyl activity in ORAC assay. Juazeiro honeys showed the highest quantities of trans-cinnamic, p-coumaric, ellagic and ferulic acids, as well as of catechin, rutin, hesperetin and chrysin when compared to the other honeys produced by the same bee species. Malícia honeys showed the greatest quantities of myricetin, quercetin and kaempferol among the studied honeys. Honeys with the highest TPCs presented the highest antimicrobial activity. The results showed the impact of the floral source on the polyphenolic profile as well as on the antioxidant and antimicrobial properties of Meliponini honeys.
- Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid regionPublication . Sousa, Janaína Maria Batista de; Souza, Evandro Leite de; Marques, Gilmardes; Benassi, Marta de Toledo; Gullón, Beatriz; Pintado, M. E.; Magnani, MarcianeMonofloral honeys produced by the stingless bee M. Subnida Duke and Melipona scutellaris Latrelle in a Brazilian semi-arid region were analyzed regarding their physicochemical (moisture, protein, proline, hydroxymethyl-furfural, color, electrical conductivity, pH, free acidity, and sugar profile) and sensory aspects (color, viscosity and flavor). The floral source influenced the color, acidity, sugar profile, ash and proline content in the honeys. The intensity of the acidic flavor, sweet taste and color in the honeys varied according to the floral source. No differences were perceived for honeys from the same floral source produced by different bee species. Principal component analysis revealed that most of the variability was defined by the water content, total acidity, glucose, sucrose and color, as well as by acid taste, acid flavor, honey flavor and sweet taste. These findings reveal that Brazilian monofloral honeys produced by stingless bees possess well-defined characteristics that are influenced by the floral source.
- In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiotaPublication . Gullón, Beatriz; Gullón, Patricia; Tavaria, Freni; Alonso, José Luis; Pintado, ManuelaAloe vera mucilage is reported to be rich in acemannan that is a polysaccharide with a backbone of beta-(1 -> 4)-D-mannose residues acetylated at the C-2 and C-3 positions and contains some side chains of galactose and arabinose attached to the C-6 carbon. The evaluation of the prebiotic potential of Aloe vera mucilage was carried out by in vitro fermentation using intestinal microbiota from six healthy donors as the inoculum. The prebiotic activity was assessed through the quantification of short chain fatty acids (SCFA) and the evaluation of dynamic bacterial population in mixed faecal cultures by fluorescence in situ hybridization (FISH). Our findings support the possible incorporation of the Aloe vera mucilage in the development of a variety of food products known as prebiotics aimed at improving gastrointestinal health.
- Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheesePublication . Barbosa, Ilsa C.; Oliveira, Maria E. G.; Madruga, Marta S.; Gullón, Beatriz; Pacheco, Maria T. B.; Gomes, Ana M. P.; Batista, Ana S. M.; Pintado, M. E.; Souza, Evandro L.; Queiroga, Rita C. R. E.The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris - R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6log CFU g(-1), the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the cheese acceptance. Inulin and probiotics can be used together for the production of creamy goat cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.