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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?

dc.contributor.authorFonseca, Mariana
dc.contributor.authorVedor, Rita
dc.contributor.authorBarbosa, Joana C.
dc.contributor.authorGomes, Ana Maria
dc.contributor.authorMachado, Daniela
dc.date.accessioned2024-05-14T16:49:43Z
dc.date.available2024-05-14T16:49:43Z
dc.date.issued2024-05-08
dc.description.abstractIn 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.lwt.2024.116187pt_PT
dc.identifier.eid85192937892
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/45081
dc.identifier.wos001299539400001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectAkkermansia muciniphilapt_PT
dc.subjectBiological activitiespt_PT
dc.subjectCheese spreadpt_PT
dc.subjectSimulated gastrointestinal conditionspt_PT
dc.subjectViabilitypt_PT
dc.titleCan 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?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleLWTpt_PT
oaire.citation.volume200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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