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Abstract Title:

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species.

Abstract Source:

J Sci Food Agric. 2017 Jan 23. Epub 2017 Jan 23. PMID: 28111773

Abstract Author(s):

Francisca Nayara Dantas Duarte, Jéssica Bezerra Rodrigues, Maiara da Costa Lima, Marcos Dos Santos Lima, Maria Teresa Bertoldo Pacheco, Maria Manuela Estevez Pintado, Jailane de Souza Aquino, Evandro Leite de Souza

Article Affiliation:

Francisca Nayara Dantas Duarte

Abstract:

BACKGROUND: The prebiotic effects of a cashew apple (Anacardium occidentale L.) agro-industrial byproduct powder (CAP) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Lactobacillus paracasei L-10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L(-1) ), glucose (20 g L(-1) ) or fructooligosaccharides (FOS) (20 g L(-1) ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified.

RESULTS: During the 48-h cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different media tested. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, a decreased pH, the production of organic acids and the consumption of sugars over time, revealing intense bacterial metabolic activity.

CONCLUSION: The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added-value ingredient for the food industry.© 2017 Society of Chemical Industry.

Study Type : In Vitro Study

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