Dissertations / Theses on the topic 'Prebiotics'

Il primo obiettivo di questa tesi di dottorato è stata la formulazione di una mozzarella Fiordilatte simbiotica attraverso un rivestimento di alginato di sodio commestibile come veicolo di probiotici (Lactobacillus rhamnosus ) e di frutto-oligosaccaridi prebiotici (FOS). Gli obiettivi di questo studio sono stati la valutazione della capacità della tecnica di rivestimento di intrappolare il microrganismo senza alterarne la vitalità e il monitoraggio della vitalità microrganismo durante l'intero periodo di conservazione . A questo scopo , prove di shelf life sono state condotte a tre diverse temperature di stoccaggio (a 4°C, la normale temperatura di refrigerazione, a 9°C in condizioni di moderato abuso termico e a 14°C, in condizioni di abuso termico) per valutare la qualità microbiologica, sensoriale e funzionale della mozzarella. Pertanto, sono stati monitorati sia i microorganismi di deterioramento e sia i batteri probiotici. I risultati hanno dimostrato che la vitalità dei batteri lattici presenti nel prodotto funzionale è rimasta oltre il limite imposto (107 CFU/g) per l'intero periodo di conservazione in tutte le prove sperimentali con i valori intorno a 4,52 x 107 CFU/g a 4°C, 3,42 x 107 a 9°C e 4,62 x 107 a 14°C. Inoltre , l'aggiunta di sostanze probiotiche e prebiotiche nel rivestimento ha provocato un leggero effetto antimicrobico contro Pseudomonas spp. ed Enterobacteriaceae, che ha a sua volta migliorato il sapore finale del prodotto e prolungato la sua durata commerciale. Il secondo obiettivo di questa tesi è stata l'ottimizzazione di hamburger di manzo arricchiti con frutto-oligosaccaridi (FOS) , inulina e schiuma proteica a base di crusca d’avena. Le diverse formulazioni di hamburger di manzo funzionali sono state ottimizzate dal punto di vista sensoriale mediante un panel addestrato composto da dieci membri . Una volta ottimizzata la formulazione da un punto di vista sensoriale, è stata valutata l'influenza degli ingredienti prebiotici sulle caratteristiche chimiche, fisiche, nutrizionali e tecnologiche degli hamburger di carne. Dai risultati, si è constatato che la combinazione sia dei FOS che dell’inulina, con la schiuma a base di crusca può risultare una strategia interessante per minimizzare la perdita di composti prebiotici durante la cottura. La concentrazione di fibre in tutti i campioni di carne sviluppati, è risultata essere molto superiore al livello minimo imposto (3 g di fibre per 100 g di prodotto alimentare) per un alimento prebiotico. I risultati hanno dimostrato anche che l’aggiunta delle sostanza prebiotiche ha migliorato le caratteristiche tecnologiche e sensoriali degli hamburger. ABSTRACT IN ENGLISH The first objective of this PhD thesis was the formulation of a symbiotic Fiordilatte cheese with an edible sodium alginate coating as carrier of probiotic (Lactobacillus rhamnosus) and prebiotic fructo-oligosaccharides substances (FOS). The objectives of this study are the evaluation of the coating technique to entrap the microorganism without altering its vitality and the monitoring of the microorganism vitality during the entire storage period. To this aims, shelf life tests were conducted at three different storage temperatures (4°C as refrigeration temperature, 9°C as moderate thermal abuse and 14°C as thermal abuse) to assess the microbiological, sensory and functional quality of cheese. Therefore, both spoilage and probiotic bacteria were monitored. Results proved that viability of lactic acid bacteria in the functional product remained over the imposed limit (107 CFU/g) for the entire storage period in all the experimental trials with counts accounting for about to 4.52 x 107 CFU/g at 4°C, 3.42 x 107 at 9°C and 4.62 x 107 at 14°C. Furthermore, the addition of probiotic and prebiotics substances in the coating provoked a slight antimicrobial effect against Pseudomonas spp. And Enterobacteriaceae that improved the final taste of the product and prolonged its shelf life. The second goal of this thesis the optimization of beef burgers enriched with fructo-oligosaccharides (FOS), inulin and an oat bran loaded protein foam. The various formulations of functional beef burgers were optimized from a sensory point of view by means of a panel of ten trained members. Once the formulation has been optimized, the influence of the prebiotic ingredients on chemical, physical, nutritional and technological characteristics of meat burgers was assessed. From the results, it was found that combinations of both FOS and inulin, respectively combined with oat bran loaded foam are an interesting way to minimize the loss of prebiotic compounds during cooking. The concentration of fibers was found to be much higher than the minimal imposed level (3 g of dietary fiber for 100 g of food product) for prebiotic food, in all developed meat samples. Results also suggest that prebiotic addition to meat also improved the technological and sensory characteristics of investigated burger.

Prebiotic carbohydrates are an important component of healthy diet. The objectives of this study were (1) to compare the concentrations of prebiotic carbohydrates in different lentil genotypes and growing locations and (2) to compare the concentrations of prebiotic carbohydrates in lentil under various processing and preparation procedures. Mean concentrations of prebiotics in lentil genotypes were as follows: raffinose-family oligosaccharides (RFO) (raffinose + stachyose, 2509 mg; verbascose, 1562 mg), fructo-oligosaccharides (nystose, 62 mg), sugar alcohols (sorbitol, 1220 mg; mannitol, 203 mg), and resistant starch (RS), 7.5 g 100 g-1. Modest RFO concentration reductions were observed with cooking, cooling, and reheating. Mean RS concentration in raw, cooked, cooled, and reheated lentil were 3.0, 3.0, 5.1, and 5.1 g/100g respectively, clearly demonstrating cooling-induced synthesis of RS. Study results suggest that lentil contains nutritionally significant concentrations of prebiotics and that those concentrations may be enhanced through breeding, locational sourcing, and cooking and preparation procedures.
North Dakota State University Experimental Station
Northern Pulse Growers Association
USA Dry Pea and Lentil Council

The role of the human gut microbiota in impacting host’s health has been widely studied in the last decade. Notably, it has been recently demonstrated that diet and nutritional status are among the most important modifiable determinants of human health, through a plethora of presumptive mechanisms among which microbiota-mediated processes are thought to have a relevant role. At present, probiotics and prebiotics represent a useful dietary approach for influencing the composition and activity of the human gut microbial community. The present study is composed of two main sections, aimed at elucidating the probiotic potential of the yeast strain K. marxianus B0399, as well as the promising putative prebiotic activity ascribable to four different flours, naturally enriched in dietary fibres content. Here, by in vitro studies we demonstrated that K. marxianus B0399 possesses a number of beneficial and strain-specific properties desirable for a microorganism considered for application as a probiotics. Successively, we investigated the impact of a novel probiotic yoghurt containing B. animalis subsp. lactis Bb12 and K. marxianus B0399 on the gut microbiota of a cohort of subjects suffering from IBS and enrolled in a in vivo clinical study. We demonstrated that beneficial effects described for the probiotic yoghurt were not associated to significant modifications of the human intestinal microbiota. Additionally, using a colonic model system we investigated the impact of different flours (wholegrain rye and wheat, chickpeas and lentils 50:50, and barley milled grains) on the intestinal microbiota composition and metabolomic output, combining molecular and cellular analysis with a NMR metabolomics approach. We demonstrated that each tested flour showed peculiar and positive modulations of the intestinal microbiota composition and its small molecule metabolome, thus supporting the utilisation of these ingredients in the development of a variety of potentially prebiotic food products aimed at improving human health.

The role of the human gut microbiota in impacting host’s health has been widely studied in the last decade. Notably, it has been recently demonstrated that diet and nutritional status are among the most important modifiable determinants of human health, through a plethora of presumptive mechanisms among which microbiota-mediated processes are thought to have a relevant role. At present, probiotics and prebiotics represent a useful dietary approach for influencing the composition and activity of the human gut microbial community. The present study is composed of two main sections, aimed at elucidating the probiotic potential of the yeast strain K. marxianus B0399, as well as the promising putative prebiotic activity ascribable to four different flours, naturally enriched in dietary fibres content. Here, by in vitro studies we demonstrated that K. marxianus B0399 possesses a number of beneficial and strain-specific properties desirable for a microorganism considered for application as a probiotics. Successively, we investigated the impact of a novel probiotic yoghurt containing B. animalis subsp. lactis Bb12 and K. marxianus B0399 on the gut microbiota of a cohort of subjects suffering from IBS and enrolled in a in vivo clinical study. We demonstrated that beneficial effects described for the probiotic yoghurt were not associated to significant modifications of the human intestinal microbiota. Additionally, using a colonic model system we investigated the impact of different flours (wholegrain rye and wheat, chickpeas and lentils 50:50, and barley milled grains) on the intestinal microbiota composition and metabolomic output, combining molecular and cellular analysis with a NMR metabolomics approach. We demonstrated that each tested flour showed peculiar and positive modulations of the intestinal microbiota composition and its small molecule metabolome, thus supporting the utilisation of these ingredients in the development of a variety of potentially prebiotic food products aimed at improving human health.

The aim of this project was to analyse critically the potential use of prebiotics in aquaculture. Initially, the intestinal microflora of rainbow trout, raised in the aquarium facilities at CEFAS, Weymouth, was investigated using both conventional bacteriological (culture, BiOLOG) and molecular (Restriction Fragment Length Polymorphism (RFLP), 16S rRNA gene sequencing) techniques. Dominant colony types were identified as Aeromonas sobria, Carnobacterium piscicola and Clostridium gasigenes. A series of in vitro growth curve studies was carried out using a selection of intestinal bacteria and known fish pathogens, to determine the ability of intestinal bacteria to utilise the potential prebiotic candidates inulin, lactulose and lactitol. Both inhibition and stimulation of the growth of certain bacteria was noted. Inulin and lactulose were top-dressed onto commercial trout pellets at levels of 1000mg/Kg and 100mg/Kg and fed to healthy rainbow trout to determine the effect in vivo. Using Terminal Restriction Fragment Length Polymorphism (tRFLP) analysis and RFLP analysis, inulin was shown to increase the growth of Aeromonas sobria and decrease the growth of Clostridium gasigenes in comparison to samples obtained from fish fed a control diet. Prebiotic supplemented feeds were both palatable and safe. To investigate the effect of feeding an inulin-supplemented diet on the susceptibility of Rainbow trout to Yersinia ruckeri a cohabitation challenge was performed. Relative percent survival at 55% positive control mortality (RPS55) was 47%. Chi²analysis showed that differences between the controls and fish fed a diet supplemented with both 100 and 10mg inulin /Kg pellet feed were significant suggesting that inulin can improve the survival of fish coming into contact with the pathogen Yersinia ruckeri.

This study examined the possibility of converting mageu, a fermented maize beverage popular throughout southern Africa, into a health-promoting and affordable alternative to probiotic dairy products. A range of probiotic Lactobacillus species was compared with a control species traditionally used to prepare mageu. Prebiotic oligosaccharide (soluble fibre), which enhances the growth of beneficial bacteria, was also included. The resulting beverages were compared in two ways: sensory attributes were determined by a trained panel using quantitative descriptive analysis (QDA), and consumer acceptability was assessed by 53 untrained volunteers. The QDA results suggest that mageu fermented by Lb. acidophilus or Lb. rhamnosus was most similar to the control mageu, while Lb. paracasei mageu and Lb. casei mageu were least similar. The consumer acceptability data confirmed that Lb. acidophilus or Lb. rhamnosus mageu did not differ significantly from the control, suggesting that either of these is suitable for commercial production of probiotic mageu.

Orientador: Katia Denise Saraiva Bresciani
Resumo: A criptosporidiose, uma das principais causas de diarreia infantil, é causada por parasitos do Filo Apicomplexa pertencentes ao gênero Cryptosporidium. A falta de medicamentos eficazes está motivando pesquisas para desenvolver tratamentos alternativos. Para este objetivo, o impacto dos probióticos no curso da criptosporidiose foi investigado. A microbiota intestinal nativa de camundongos imunossuprimidos livres de patógenos específicos foi inicialmente esgotada com antibióticos administrados por via oral. Um produto probiótico comercialmente disponível destinado ao consumo humano foi subsequentemente adicionado à água potável. Os camundongos foram infectados com oocistos de Cryptosporidium parvum. Em média, os camundongos tratados com probiótico desenvolveram uma infecção mais grave. Os probióticos alteraram significativamente a microbiota fecal, mas não foi observada associação direta entre a ingestão de bactérias probióticas e sua abundância na microbiota fecal. Esses resultados sugerem que os probióticos alteram indiretamente o microambiente intestinal ou o epitélio intestinal de maneira a favorecer a proliferação de C. parvum.
Abstract: Cryptosporidiosis, a leading cause of infant diarrhea, is caused by apicomplexan parasites classified in the genus Cryptosporidium. The lack of effective drugs is motivating research to develop alternative treatments. To this aim, the impact of probiotics on the course of cryptosporidiosis was investigated. The native intestinal microbiota of specific pathogen-free immunosuppressed mice was initially depleted with orally administered antibiotics. A commercially available probiotic product intended for human consumption was subsequently added to the drinking water. Mice were infected with Cryptosporidium parvum oocysts. On average, mice treated with probiotic developed a more severe infection. The probiotics significantly altered the fecal microbiota, but no direct association between ingestion of probiotic bacteria and their abundance in fecal microbiota was observed. These results suggest that probiotics indirectly altered the intestinal microenvironment or the intestinal epithelium in a way that favors proliferation of C. parvum.
Doutor

Il microbiota intestinale è riconosciuto come un fattore chiave per la salute umana, quindi la ricerca di strategie per migliorarne l'equilibrio è un campo di interesse emergente. I batteri probiotici possono stimolare il sistema immunitario e controllare la composizione del microbiota stesso. Invece, i prebiotici supportano i probiotici nell'ambiente intestinale. Infatti, un prebiotico non è digeribile dagli enzimi umani ma è disponibile per specifici batteri. Prebiotici e probiotici possono essere combinati insieme come synbiotici, in modo da migliorare la sopravvivenza e la crescita dei probiotici grazie ai prebiotici, per ottenere il massimo beneficio per la salute umana. Il progetto di dottorato ha come obiettivi la caratterizzazione di batteri probiotici che possano bilanciare il microbiota intestinale e migliorare la salute umana, e l’identificazione di nuovi prebiotici, testati attraverso modelli in vivo e in vitro. Verrà progettato almeno un simbiotico e valutati i suoi effetti benefici. I ceppi di Lactobacillus e Bifidobacterium sono stati caratterizzati per le loro proprietà probiotiche. Le loro capacità di fermentazione sono state testate su inuline commerciali e FOS differenti per il DP. I ceppi utilizzano preferibilmente FOS a catena corta e media come substrato di crescita. Inoltre, lo studio più approfondito di Lactobacillus plantarum PBS067 ha rivelato la capacità del ceppo di produrre una molecola batteriocina-like, con attività ad ampio spettro ed effetti sulle linee cellulari intestinali umane. La formulazione synbiotica progettata consiste in L. plantarum PBS067, Bifidobacterium animalis subsp. lactis PBS075 e Lactobacillus acidophilus PBS066 come probiotici, più i FOS adatti come prebiotici. La sua efficacia è stata testata su soggetti anziani sani assegnati in modo casuale a ricevere il prebiotico, il simbiotico o il placebo una volta al giorno per 28 giorni. La durata dello studio è stata di 56 giorni e all’inizio, dopo 28 giorni di somministrazione e dopo 28 giorni di follow-up, sono stati registrati la composizione del microbiota intestinale e i livelli di biomarcatori selezionati. Analizzando i profili tassonomici del microbiota, è stato evidenziato un arricchimento della comunità legato a un cambiamento significativo nei ceppi produttori di SCFAs dopo l'intervento simbiotico. I risultati sul benessere hanno suggerito l'efficacia del synbiotico nel ridurre l'incidenza dei sintomi CID legati ad una stimolazione positiva del sistema immunitario intestinale. Un estratto del fungo Grifola frondosa (Maitake) è stato valutato per il potenziale prebiotico. Le crescite dei probiotici, anche combinati in consorzio probiotico, erano paragonabili a quelle su FOS a basso DP, quindi il fungo è stato considerato un prebiotico. I metaboliti prodotti dopo la fermentazione di Maitake sono stati raccolti e analizzati tramite GC-MSD. La loro somministrazione a linee cellulari del colon-retto umane sane e cancerogene ha portato a una diminuzione della vitalità delle cellule tumorali e a un effetto protettivo dallo stress ossidativo. Infine, è stato sviluppato un microbiota intestinale ricostruito in vitro e convalidato imitando l’intervento synbiotico utilizzato in precedenza. La crescita dei batteri è stata monitorata come aumento di OD600nm e attraverso l'analisi dei metaboliti, mentre le modulazioni delle abbondanze dei singoli ceppi sono state valutate mediante qPCR. L'estratto di Maitake è stato usato come prebiotico al posto del FOS. I batteri più modulati sono risultati E. coli e L. plantarum e sono stati rilevati gli SCFAs.
The gut microbiota is recognized as a key factor in human health, so the search for strategies to improve its balance is an emerging field of interest. Probiotic bacteria could stimulate the immune system and control microbiota composition. Instead, prebiotics support probiotics in the intestinal environment. Indeed, a prebiotic is not digestible by human enzymes but is available for peculiar bacteria. Prebiotics and probiotics could be combined as synbiotics, expecting the enhancement of probiotic survival and growth thanks to prebiotics, to obtain the maximum benefit for human health. The PhD project aims to characterize probiotics balancing the gut microbiota and improving human health, and to identify new prebiotics, tested through in vivo and in vitro models. At least one synbiotic will be designed and its beneficial effects evaluated. Strains of Lactobacillus and Bifidobacterium were characterized for their probiotic properties. Their fermentation abilities were tested on commercial inulin and FOS differing for the DP. The strains preferentially used short- and medium-chain FOS as growth substrate. The deepest study of L. plantarum PBS067 revealed the ability to produce a bacteriocin-like molecule, with broad spectrum activity and effects on human intestinal cell lines. The synbiotic formulation designed consisted of Lactobacillus plantarum PBS067, Bifidobacterium animalis subsp. lactis PBS075 and Lactobacillus acidophilus PBS066 as probiotics, plus the suitable FOS as prebiotics. Its efficacy was tested on healthy elderly subjects randomly assigned to receive the prebiotic, the synbiotic, or the placebo once daily for 28 days. The study duration was 56 days and at the baseline, after 28 days of administration, and after 28 days of follow-up, the gut microbiota composition and the levels of selected biomarkers were recorded. Analysing the microbiota taxonomic profiles, an enrichment of the community linked to a significant change in the SCFAs producer strains was evidenced after the synbiotic intervention. The results on the wellbeing suggested the synbiotic effectiveness in reducing the CID symptoms incidence linked to a positive stimulation of the gut immune system. An extract from Grifola frondosa (Maitake) mushroom was assessed for the prebiotic potential. The growths of the probiotics, also combined as a probiotic consortium, were comparable to those on low DP FOS, so the mushroom was considered a prebiotic. The metabolites produced after Maitake fermentation were collected and analyzed via GC-MSD. Their administration to healthy and cancerogenic human colorectal cell lines led to a decrease in tumoral cell viability, and to a protective effect from oxidative stress. An in vitro reconstructed gut microbiota was developed and validated mimicking the previously used synbiotic. The growth was monitored as increase of OD600nm and through the analysis of the metabolites, while the modulations of single strain abundances were assessed through qPCR. Maitake extract was used as prebiotic instead of FOS. The most modulated bacteria were E. coli and L. plantarum and the SCFAs were detected.

The intestinal microflora can be considered as a postnatally aquired organ composed of a large diversity of bacterial cells that can perform different functions for the host. This organ is highly exposed to environmental influences and thus modulated in its composition and functions by external factors, such as nutrition. Specific bacterial components of the intestinal microflora, including lactobacilli and bifidobacteria, have been associated with beneficial effects on the host, such as promotion of gut maturation and integrity, antagonisms against pathogens and immune modulation. These two genera are mainly considered to include probiotic bacteria. Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. This study has been done on probiotic strains investigating their different properties and activities. The antimicrobial and antifungal activities of two probiotic strains, Lactobacillus rhamnosus IMC 501® and Lactobacillus paracasei IMC 502®, and their 1:1 combination, named SYNBIO® were studied using four different methods. Using two modified streak methods and a well diffusion method, the inhibitory activity of the probiotics and their metabolites towards six Gram+, nine Gram- pathogenic bacterial strains and eight Candida strains, was tested. Antagonistic effect of probiotic Lactobacillus strains was also investigated by co-culturing assay highlighting a significant inhibition of most of the pathogens tested in this study. The combination SYNBIO® showed a microbicidal activity against most of the strains tested in the study. Compared to the control, most of the pathogenic bacteria and yeast were inhibited by all probiotic strains tested to various degrees. Screening Lactobacillus strains according to their activity in various environmental conditions could precede the clinical efficacy studies for adjunct treatment with probiotics in cure of different gastrointestinal and vaginal tract infections. There is also evidence suggesting that the consumption of fermented products containing lactobacilli and bifidobacteria may play a role in preventing cancer of the colon and rectum but the mechanisms responsible for this effect are not fully understood and may be linked to different factors. Colon cancer is a major cause of cancer death in affluent countries and diet plays an important role in its development. One of the essential components of the colonic cancer genesis is represented by DNA damage. Gut microbial products and food components are thought to be principally responsible for the damage that initiates disease progression. The two probiotic strains, L. rhamnosus IMC 501® and L. paracasei IMC 502®, and their combination, SYNBIO® were incubated at three different bacterial concentrations with a genotoxic human faecal water. HT29 cells were used to investigate the protective effects of the probiotic bacteria on DNA damage faecal water-induced by single cell gel electrophoresis (Comet) assay. The probiotic strains tested were not genotoxic and significantly decreased DNA damage induced by faecal water, indicating the potential to inhibit initiation. Incubation of faecal water with different concentrations of probiotics revealed that the decrease in genotoxicity was not dose dependent in some cases. In this study it was also investigated the influence of both probiotic strains on protein expression and MAPKs signalling pathways in HT29 cells, showing an improvement of the intestinal epithelium permeability. Consumers are more aware and concerned about their lifestyle than ever before. This has increased demand for foods that promote health and wellness, such as functional products containing probiotics and prebiotics, which have a beneficial effect on the balance of intestinal microbiota. Fermented dairy products are generally good food matrices to be enriched with probiotics, but the consumption of these products is limited due to growing vegetarianism and the large number of individuals who are lactose intolerant or on cholesterol-restricted diets. Thus, the development of non-dairy probiotic products, including food matrices based on fruit, vegetables and cereals, has been widely studied. This study reviews the main applications of probiotics in dairy and non-dairy food products and also in products of vegetable origin and the characteristics that enable the use of these food matrices as potential carriers of probiotic bacteria. However, in order to be beneficial, the bacterial cultures have to remain live and active at the time of consumption. One of the aim of this study was to develop new probiotic food products, such as seasoned cheeses, salami, chocolate and ice-cream with a final probiotic concentration of approximately 109 CFU/daily dose of L. rhamnosus IMC 501® and L. paracasei IMC 502® mixed 1:1 (SYNBIO®). The survival and viability of probiotics were determined during the foods shelf-life. The values of viable probiotic bacteria of all dairy and non-dairy foods were between 107 and 109 CFU/g of food at the end of the shelf-life and for some of them the values were maintained even after the expiry date. Based on the results of the current study, all the dairy (―Caciotta‖ cheese, ―Pecorino‖ cheese, ―Ba'¼scion‖ Swiss cheese and ―Fiordilatte‖ ice-cream) and non-dairy (―Ciauscolo‖ salami, Larded salami, Swiss small salami, milk chocolate, dark chocolate, organic jam and chocolate mousse) food products studied would be excellent vehicles to deliver the probiotic health effects because of the high viability of probiotics during the shelf-life of foods and in some cases even after their expiry date. The most well known food-based strategies to modulate the composition of the intestinal microbiota are the dietary use of prebiotics, probiotics and their combination, synbiotics. Since fermented foods have a great significance because they provide and preserve large quantities of nutritious foods in a wide diversity of flavours, aromas and texture, which enrich the human diet, a further aim of the study was to screen the effect of buckwheat flour and oat bran as prebiotics on the production of probiotic fibre-enriched fermented milks, by investigating the kinetics of acidification of buckwheat flour- and oat bran-supplemented milk fermented by L. rhamnosus IMC 501®, L. paracasei IMC 502® and their 1:1 combination, SYNBIO®. The probiotic strains viability, pH and sensory characteristics of the fermented fibre-enriched milk products, stored at 4°C for 28 days were also monitored. The results showed that supplementation of whole milk with the tested probiotic strains and the two vegetable substrates results in a significant faster lowering of the pH. Also, the stability of L. rhamnosus IMC 501®, L. paracasei IMC 502® and SYNBIO® during storage at 4°C for 28 days in buckwheat flour- and oat bran-supplemented samples was remarkable enhanced. The aim of this preliminary fermentation was to develop a new synbiotic product using the best combination of probiotics and prebiotics by promoting better growth and survival and be acceptable to the consumers with high concentration of probiotic strain. This new product was used to conduct a human feeding trial to validate the fermented milk as a carrier for transporting bacterial cells into the human gastrointestinal tract. The probiotic strains were recovered from faecal samples in 40 out of 40 volunteers fed for 4 weeks one portion per day of synbiotic fermented milk carrying about 10 9 viable cells. Probiotics have the potential to prevent and treat gastrointestinal and vaginal infections and diseases. This is an important field of further researches. Further well-conducted clinical studies using validated outcome measures are recommended. Among others, issues to be addressed are to further identify populations that would benefit most from probiotics/prebiotics administration, to determine the most effective dosing schedules, and to address the cost effectiveness of using probiotics and/or prebiotics for preventing and treating gastrointestinal and urovaginal infections. Undoubtedly, probiotic bacteria are most effective when safely and adequately integrated into one‘s diet. However, if used for therapeutic purposes, they should be ingested via capsules or tablets. It is important to remember that when used in pediatrics, as a preventive approach (e.g. in the case of acute diarrhea, antibiotic-induced diarrhea and allergy) their long-term use is more practical if the chosen bacteria are incorporated in the diet through yogurt, fermented milk, dairy and non-daity products or other beverages or foods consumed during the weaning process. Relative to daily supplement use, this approach helps with compliance and it reduces costs. The probiotic strains L. rhamnosus IMC 501® and L. paracasei IMC 502® are also used as deliverers in capsules or powders rather than in food form. Probiotic dietary supplements maintain for a long period of refrigerated and/or room temperature storage a high bacterial concentration, and can be sprinkled directly onto food; stirred into beverages, or taken as capsules. As the intestinal microbiota, also vaginal microbiota can change composition rapidly, for reasons that are not fully clear. This can lead to infection or to a state in which organisms with pathogenic potential coexist with other commensals. The most common urogenital infection in women is bacterial and fungal vaginosis. The majority of cases are caused by Candida albicans, but also C. glabrata, C. krusei and C. tropicalis can be problematic. In vitro studies have shown that Lactobacillus strains can distrupt bacterial vaginosis and yeast biofilms and inhibit the growth of urogenital pathogens. The use of probiotics to populate the vagina and prevent or treat infection has been considered for some time, but only quite recently have data emerged to show efficacy, including supplementation of antimicrobial treatment to improve cure rates and prevent recurrences. Therefore, we investigated the blockage of Candida pathogens adherence by Lactobacilli, under three possible mechanisms: exclusion by adhered Lactobacillus strains, displacement of adhered pathogens and competition for receptor sites (inhibition test). The inhibition results highlight a significant (P<0.05) competition of Lactobacillus plantarum 319, L. rhamnosus IMC 501®, L. paracasei IMC 502® and SYNBIO® against all the Candida strains. Since the SYNBIO® is a combination 1:1 of L. rhamnosus IMC 501® and L. paracasei IMC 502®, that are characterized as probiotics, it was used for the formulation of two new probiotic medical devices. Vaginal ovules and douches were produced using SYNBIO® as preliminary evaluation of different matrix and cell viability during 6 months. During the storage at room temperature for 6 months, Witepsol® was the matrix that showed the highest suitability to preserve viable microorganism thus increasing the shelf-life of the product respect to PEG formulation. The results suggest that the probiotic strains used in the present study could prevent colonization of the urogenital tract by relevant pathogens such as Candida strains through barrier and interference mechanisms (mainly exclusion and competition). An advantage for women is that they can self-administer the probiotics. Many more studies are needed to optimize the defensive properties of the vaginal microbiota, but the potential remains that the health of many women can be improved by probiotic intervention.

Iron deficiency is the most prevalent nutrient deficiency in the world, leading to long-term developmental and health consequences in populations at risk. Also known as prebiotics, non-digestible oligosaccharides such as fructooligosaccharide (FOS), inulin, galactooligosaccharide (GOS) and lactulose resist digestion by gastric acid and pancreatic enzymes in vivo, but are preferentially fermented by beneficial intestinal bacteria once they reach the colon. Prebiotics have been shown to increase the absorption of minerals such as iron from diets, but results from studies reported in the literature at times are contradictory, and mechanisms involved are still unclear. A better understanding of the role of FOS and other prebiotics in iron absorption may lead to new dietary modification strategies to increase intake of iron absorption enhancers in plant-based diets. The objectives of this study were therefore to determine the effects of prolonged FOS, as well as Synergy 1 (a combination of long- and short-chain FOS), inulin, GOS and lactulose supplementation on iron status of anemic rats; and to assess the enhancing effects of FOS on iron absorption and elucidate the regulatory mechanism involved using the Caco-2 cell culture model. In our animal studies, male Sprague-Dawley rats were first fed a low-iron diet for 14 days prior to prebiotics supplementation to achieve an iron-deficient status. Rats receiving the low-iron diet (12 ppm Fe) showed significantly lower non-heme iron concentrations in liver, spleen and kidney, as well as lower hemoglobin level than rats receiving a normal diet (45 ppm Fe), confirming iron-deficiency anemia. At the onset of the feeding trials, anemic rats were further divided into groups with or without supplementation of prebiotics. Prebiotics were provided to the rats by dissolving in water at 5% (w/v). Rats were kept on their respective test diets for 28 or 35 days, and all had free access to food and water during the feeding trials. The results showed significantly higher hemoglobin and non-heme iron levels in anemic rats with FOS or GOS supplementation, suggesting that both FOS and GOS could have positive effects on the iron status of anemic subjects with a low-iron intake. Rat colon contents also showed significant changes in short-chain fatty acid (SCFA) concentrations, presumably due to fermentation of prebiotics by intestinal microflora. Changes in the expression of Duodenal cytochrome b (Dcytb) and Divalent metal transporter 1 (DMT-1) in Caco-2 cells were measured by Western Blot and Real Time PCR. Our results confirmed that Caco-2 cells 14 days post confluence provided a stable research model for gene expression studies related to iron absorption. At low iron level, especially with FOS or SCFA supplementation, Dcytb and DMT-1 expression levels were increased in Caco-2 cells. While at high iron level, expression of Dcytb or DMT-1 was mostly down-regulated. Effects of SCFA were much more pronounced than FOS at different iron concentrations, suggesting that any effects of dietary FOS on improving iron status would require fermentation by the intestinal microflora. Further studies on other prebiotics (e.g., GOS and lactulose) and different combinations of SCFA are warranted.

The oral microbiome can exert an effect on human health and well being. Equilibrium between bacteria and host must be met in order to confer benefits to each. This interaction has raised questions as to the importance of microbial functions in health and disease. To date, research has focused on the bacterial colonization of the oral cavity and the detrimental health effects of this colonisation. However, few studies have investigated the effects of naturally occurring compounds and potential oral prebiotics on the oral microbiome structure and function (including bacterial metabolism). The primary purpose of this project looked at what determined a putative healthy state in the mouth to evaluate means to manipulate and maintain a healthy status. Enrichment cultivations were run with samples from 3 healthy volunteers across 7 oral sites in order to determine the effect of mucin breakdown on bacterial metabolites and what environmental conditions influence mucin breakdown (aerobic/anaerobic). Bacterial diversity was found to follow a cyclic manner between simple and complex profiles, with greater diversity seen under anaerobic conditions and for 48 hr samples. Further, samples taken from sites in contact with teeth or tongue displayed the greatest bacterial banding patterns. Dominant bands were noted to run across gels from all enrichment suggesting the presence of potential primary mucin degraders. Major metabolites produced during mucin enrichments were the SCFA acetate and butyrate,in conjunction with detection of the amino acids threonine, serine and proline. The highest rates of SCFA production (acetate) were seen for anaerobic samples. The results of this study suggest that mucin degradation involves the metabolism of a consortium of bacteria. In order to determine the effect of mucins on the oral micro biota in vivo their stimulation was tested in conjunction with potential oral prebiotics. These prebiotics (lactose, FOS, and cGMP) were mixed with xylitol and administered either in mouthwashes or chewing gums to healthy volunteers over a course of separate 4 weeks human trials. Saliva (unstimulated and stimulated) and dental plaque samples were taken and subjected to high resolution analytical and metabolomic techniques to monitor profiles of microbiome, metabolites and mucins. Both vehicles of administration were able to modulate the oral micro biota as well as affecting SCFA metabolism. In the mouthwash trial a decrease of Fusobacterium was noted across all treatments while increases of Veillonella were seen in all treatments but cGMP. While in the gum trial Prevotella decreased across all treatments but FOS. Further, metabolism products related to SCFAs mainly acetate. It was noted that the lactose-supplemented mouthwash lead to the greatest decreases in acid production, while in the gum trial lactose and cGMP treatments lead to the greatest acid production. Throughout both trials it was noted that mucin concentrations differed by saliva type. Mucin subtype MUC 5 abundance was greater in unstimulated saliva while, subtype MUC 7 was greater in stimulated saliva samples. It was noted for both trials that FOS- and cGMP-supplementations increased potentially pathogenic bacterial populations (Fusobacterium and Veillonella) and undesirable SCFA concentrations (acetate, lactate). Lactose-supplementation was able to modulate the oral ecosystem by increasing potentially beneficial bacteria (Streptococcus). Taken together these studies have provided insight into how potential oral prebiotics can affect the oral cavity due to their metabolism and have examined the effects on mucin stimulation and their interactions with bacterial populations.

Most probiotic products are dairy-based and require refrigeration, but there are currently no spray dried probiotic powders sold commercially today. The aim of this research is to develop instant cereal beverage using an oat-based formulation containing the probiotic organism Lactobacillus acidophilus. Escherichia coli K12 was initially used as a reference Gram negative microorganism to compare with the Gram positive L. acidophilus. The work started with the examination of growth to determine the timings required to harvest cells in the mid-log phase and the early-stationary phase of both bacteria. Spray only experiments were then performed which showed that atomisation itself did not cause any significant effect on cell survival of either cultures, either in the mid-log or early-stationary phases. The spray drying experiments found that cells harvested in the early-stationary phase had a greater heat resistance than those cultured in their mid-log phase at the same outlet temperature. It was also found that the higher the drying outlet temperature, the lower was the cell survival rate. The best survival rates were found when spray drying at drying outlet temperatures lower than 80°C. E coli K12 was found to have a lower level of survival than L. acidophilus especially when spray dried with maltodextrin without culture broth components present. This can be attributed to the much thinner cell wall of the Gram negative E coli K12 bacterium. The optimal growth phase (early stationary) and spray drying outlet temperature (80°C) were then taken forward in to the next study for L. acidophilus when various combinations and ratios of proteins (either whey protein, isolated soy protein or skim milk) and sugars (either maltose, lactose or fructose), and maltodextrin were tested. Cell survival rates after spray drying were tested after rehydrating in phosphate buffer solution (PBS), simulated gastric juice (SGI) or 2% Bile solution for 1 hour, although significantly better survival was observed if left to rehydrate for 12 hours. By directly examining experimental data and also using Response Surface Methodology (RSM) it was found that in general increasing the protein level gave a higher cell survival rate after rehydrating in PBS, SGI and bile solution, while formulations containing no protein showed the lowest survival rate. It was strongly shown that the presence of protein above 50%, particularly milk protein, does protect cells in these harsher environments. The sugar contents were limited to a maximum value of 25% due to stickiness limitations. It was found that maltose produced better results than lactose or fructose. Incorporation of a liquid oat drink into the formulation to replace distilled water only produced a slight lowering of survival levels if protein levels were still maintained, but replacing the protein mixture by a prebiotic (Orafti®P95) produced adverse results. After storage for 3 months these spray dried cultures showed high stability when stored at refrigerator temperatures (4°C) although acceptable levels of survival were also found when stored at room temperature. A simulated hydration/digestion was performed by which cells were hydrated in distilled water and exposed to SGI and bile solution in turn. These showed very good results and indicated that the bacteria could be transported to the gut in a viable state. The recommended formulation for spray dried L. acidophilus encapsulated with whey protein, maltose and maltodextrin incorporated into prebiotics and oat drink is 16%, 2%, 2%, 0% and 80% respectively.

Master of Science
Animal Sciences and Industry
Lindsey E. Hulbert
Rapid responses in milk production to changes in dairy cow management, nutrition, and health give producers feedback to help optimize the production and health of dairy cattle. On the contrary, a producer waits up to two years before the investments in calf growth and health are observed thru lactation. Even so, performance, health, and immune status during this time play a large role in subsequent cow production and performance. A recent report from the USDA’s National Animal Health Monitoring System estimated that 7.6 to 8.0% of dairy heifers die prior to weaning and 1.7 to 1.9% die post-weaning (2010). The cost of feed, housing, and management with no return in milk production make for substantial replacement-heifer cost. Therefore, management strategies to improve calf health, performance, and immune function are needed. Prebiotic supplementation has gained interest in recent years as a method to improve gastrointestinal health and immune function in livestock. It has been provided that prebiotic supplementation may be most effective in times of stress or increased pathogen exposure throughout the calf’s lifetime (McGuirk, 2010; Heinrichs et al., 2009; Morrison et al., 2010). Multiple studies have researched the effect of prebiotics around the time of weaning, but to the author’s knowledge, none have focused on prebiotic’s effects during the transition from individual housing prior to weaning to commingled housing post-weaning which may also be a time of stress or increased pathogen exposure. Therefore, a study was conducted to determine the effects of prebiotic supplementation of mannan-oligosaccharide and beta-glucan during this commingling phase. The results indicate that prebiotic supplementation alters feeding behavior, modulates neutrophil function, and increases antibody response during this time. The purpose of industry-based research, such as studies on prebiotics and other methods to improve calf health and performance, is to provide producers with tools to advance and improve their operations. In this respect, it is beneficial to learn what producers’ needs are and what they are interested in improving. An extension survey was conducted to establish priorities, need, and management practices of Kansas dairy producers. The results of the survey indicate that nearly half of the producers (49.3%) are interested in extension programs focused on calf/heifer management. Similarly, over half (54.8%) of the producers responded that they are interested in improving calf/heifer management in the next 5 years. The death loss observed as well as the results of the survey display a need and a producer desire to improve calf management, warranting research on prebiotics and further methods to continue to improve calf health and performance

Development of type 2 diabetes (T2D) is preceded by prediabetes, which is a metabolically "atypical" state associated with chronic low-grade inflammation, overweight and obesity, lack of exercise, and detrimental changes to the gut microbiome. Dietary intake and exercise are modifiable lifestyle factors for reducing T2D risk; however, several questions remain unanswered related to the efficacy and role of prebiotics and exercise, and their respective influences on gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility. Sedentary to recreationally active overweight and obese adults 40-75 years old at-risk for T2D were recruited (n=22) and randomized to either supplementation with inulin, a prebiotic dietary fiber, (10g/d) or maltodextrin while consuming a controlled diet for six weeks. At baseline and week 6, participants completed a stool collection, a 4-sugar probe test, an intravenous glucose tolerance test (IVGTT), and high-fat meal challenge with skeletal muscle biopsies to evaluate changes in the gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility, respectively. There were no baseline group differences (all p>0.05). Following the intervention, Bifidobacteria operational taxonomic units increased in the intervention group ([placebo: Δ9.5 ± 27.2 vs inulin: 96.3 ± 35.5][p=0.03]). There were no other group differences over time in any other outcome variables with the exception of changes in metabolic flexibility. Secondarily, a systematic review of literature was conducted to determine the influence of exercise engagement on gut microbiome composition. Overall, exercise interventions appeared to diversify taxa within the Firmicutes phylum, and specifically in several taxa associated with butyrate production and gut barrier function. Due to unclear risk of bias in all studies and low quality of evidence, additional research is needed using well- designed trials. In summary, the respective influences of prebiotics and exercise on human gut microbiome composition and their subsequent effects on metabolic function and disease risk are not well understood.
PHD

Salmonellosis affects an estimated 1.4 million people a year with a great majority of cases never being reported. Salmonella Enteritidis (SE) can be found in a variety of foods including poultry meat and eggs. Susceptibility of SE colonization is increased by molting. Induced molting is used in the poultry industry to rejuvenate the hen??s reproductive tract and increase post molt egg quality and production. The most common molting method is complete feed withdrawal. Recent animal welfare pressures have encouraged the industry to seek alternatives to feed withdrawal with one alternative being feeding a high fiber diet like alfalfa. Alfalfa is high in protein, but low in energy which is desirable for a molt diet. Alfalfa??s fermentation properties have been thought to be an inhibitor in pathogen colonization during molting. Including a prebiotic such as fructooligosaccharide (FOS) in the molt diet is thought to further decrease colonization while benefiting the indigenous microflora. Laying hens were molted using alfalfa combined with different ratios of layer ration in an in vivo experiment. The hens responded comparably to the alfalfa molt dietsas they did to feed withdrawal as far as post-molt production parameters were concerned, thus showing that alfalfa was a viable alternative molt diet. Two in vitro studies were designed to evaluate the fermentation properties of alfalfa and layer ration combined with the prebiotic FOS and their abilities to inhibit Salmonella growth. Each treatment was combined with diluted cecal contents and allowed to ferment. The results showed that the most fermentation occurred when alfalfa was the substrate and was slightly increased with the addition of FOS. In addition, combining FOS with alfalfa inhibited Salmonella growth. To integrate these results, an in vivo study was preformed using an alfalfa/layer ration diet from the previous in vivo study with FOS. Volatile fatty acids and lactic acid measurements were made to evaluate fermentation while Salmonella colonization was measured in pertinent organs and in fecal shedding. The results of this study further substantiate alfalfa as a molt diet and conclude that the addition of FOS does, while not statistically significant, further inhibit Salmonella colonization.

Kunskapen och undersökningarna kring tarmfloran och dess koppling till flera sjukdomar ökar i snabb takt samtidigt som underliggande faktorer för utveckling av metabola syndromet blir allt vanligare. Den västerländska livsstilen med minskad fysisk aktivitet och ökad kroppsvikt leder till allt fler hjärt- och kärlsjukdomar. Studier tyder på att personer med övervikt, diabetes och andra sjukdomar har annorlunda sammansättning av tarmfloran jämfört med friska personer, men orsaken till variationerna är inte helt klarlagd. Genom analys av sju vetenskapliga artiklar undersöktes tarmflorans betydelse för faktorer inkluderade i metabola syndromet, samt om pro- eller prebiotikas effekter är av betydelse. Denna litteraturstudie gav varierande resultat beroende på vilken typ av pro- eller prebiotika som intogs, och sammantaget krävs fler studier för att kartlägga tarmflorans koppling till bland annat blodtryck, body mass index (BMI) och glukostolerans.

The gut microbiome has been shown to influence the efficacy and tolerance of cancer treatments. Mucositis is a dose-limiting side-effect of treatment, with adverse effects on nutritional intake. The objective of this thesis was to assess the therapeutic efficacy of a probiotic formulation in preventing and improving gut mucositis/dysbiosis. Methods: The effect of cancer treatments on quality of life (QoL) was assessed using the FACT-C questionnaire that included patient well-being and gut adverse symptoms (e.g., diarrhoea). Bacterial DNA was extracted from faecal samples, sequenced, and taxonomically examined. Participants rated faecal samples via the Bristol Stool Chart. Assessment of incidence/severity of neutropenia via white blood cell and neutrophil counts, circulating short chain fatty acids (SCFAs) levels assayed via gas chromatography with mass spectrometry (GC-MS), and plasma lipopolysaccharide (LPS) via the limulus amoebocyte lysate chromogenic endotoxin quantification kit were recorded. Results: No significant changes in QoL scores observed. Improvement in bowel function, with reduction in constipation or diarrhoea or absence of significant disturbance to bowel function was observed in 85% of participants. One participant developed febrile neutropenia and two developed bowel toxicity during the study, unrelated to the probiotic. No significant changes in microbiome diversity from baseline to end of study were observed. None of the participants had raised plasma LPS or SCFAs. Probiotics were deemed overall as safe and tolerable. In a related observational study of exceptional responders to chemotherapy, participants were found to have had a high intake of fruits, vegetables, and fibre. Conclusion: A healthy microbiome is associated with reduced adverse events and increased tolerability to cancer treatments. Enhanced gut health may also improve QoL during treatment. High fibre intake is likely to increase gut microbiome abundance and diversity, contributing capacity to tolerate chronic chemotherapy, improving long-term survival. In this study probiotics may have alleviated diarrhoea, constipation and maintain stool consistency/frequency during cancer treatments. Limitations of a single group study design make it difficult to ascribe definitive conclusions. Future studies warrant larger sample sizes, control groups and limit recruitment to a homogenous group of patients.

Research suggests that specific compositions of gut microbiota can directly affect energy harvesting and fat storage, which may indicate a potential role of intestinal bacteria in the regulation of body weight (i.e., obesity). The purpose of the current study was to determine if prebiotic- and probiotic-based diets modify gut microbiota in genetically obese rodents. For this, female Zucker diabetic fatty (ZDF) rats were assigned diets containing fructooligosaccharides (FOS), Bifidobacterium (BIF), or Lactobacillus (LAC) for three weeks. qPCR was then used to measure levels of colonic Bifidobacterium, Lactobacillus, and total bacteria. At termination, there was no significant difference in Lactobacillus levels between diets. However, there was significantly less Bifidobacterium in BIF vs. FOS or LAC-fed rats. The evidence in this study shows there were no significant differences in Lactobacillus levels between any of the feeding groups and the control group, supporting the conclusion that ingestion of any of the tested supplemented feed does not statistically modulate Lactobacillus numbers in female ZDF rats. However, the rats from the Bifidobacterium and FOS feeding groups had significantly higher colonic Bifidobacterium levels than the control group from ingesting the supplemented feed, indicating that the presence of the probiotic Bifidobacterium animalis subspecies lactis and the prebiotic FOS stimulated the growth of Bifidobacterium.

Celem badań było określenie parametrów krzepnięcia krwi (stężenia całkowitego TF i TFPI oraz aPTT i stężenia fibrynogenu) u kurcząt brojlerów w zależności od ich wieku oraz ocena wpływu podania w wyniku iniekcji in ovo wybranych prebiotyków na zmienność mechanizmów układu hemostazy podczas odchowu kurcząt brojlerów

Orientador: Lucia Regina Durrant
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-09T13:47:22Z (GMT). No. of bitstreams: 1 Menezes_CristianoRagagninde_D.pdf: 2527640 bytes, checksum: a6240169a119550bee1ff7d8fc808b73 (MD5) Previous issue date: 2007
Resumo: Neste trabalho foram avaliadas 6 linhagens de fungos basidiomicetos, sendo que estas foram testadas em 5 tipos de fontes lignocelulósicas provindas de resíduos agroindustriais. Estes foram testados sob fermentação submersa em cultivo estacionário no período de 30 dias de incubação. Na busca dos melhores hidrolisados para os testes prebióticos, foram selecionados os hidrolisados utilizados para fonte de enzimas dos fungos Pleurotus sp BCCB068 e Pleurotus tailândia, no 10° dia de incubação, utilizando farelo de arroz como fonte de carbono com as maiores atividades de xilanase de 0,29 U/ml e 0,24 U/mL respectivamente. Estes valores foram ampliados posteriormente com a otimização do processo de fermentação, elevando as atividades para 0,4 U/mL e 0,69 U/mL, respectivamente. Os hidrolisados escolhidos foram aplicados como fonte de enzimas lignocelulolíticas sobre a matriz de xilana e carboximetilcelulose, avaliando a degradação destas matrizes no período de 0 a 60 minutos de hidrólise. Neste período, os hidrolisados mostraram-se capaz de hidrolisar até 66,4% da xilana e 59,9% de carboximetilcelulose, formando compostos xilooligossacarídeos e celooligossacarídeos, respectivamente, além de vários monômeros de açúcares. As linhagens Pleurotus sp BCCB068 e Pleurotus tailândia também foram utilizadas diretamente para degradar a matriz de xilana em fermentação de 40 dias de cultivo, onde degradaram esta matriz em 73,6% no 20° dia para a primeira e 70,1% já no 5° dia de cultivo para a segunda linhagem, com produção de xilooligossacarídeos e seus monômeros. Os hidrolisados com efeito positivo na degradação das matrizes de xilana e carboximetilcelulose foram testados na sua atividade prebiótica, com significativa estimulação de culturas probióticas do gênero Lactobacillus e Bifidobacterium, e sem estimulação significativa de bactérias enteropatogênicas como a S. enteritidis e E. coli, em experimentos in vitro. Estes resultados indicam o grande potencial destas linhagens fúngicas para a degradação de matrizes hemicelulósicas, para a obtenção de compostos hidrolisados com características prebióticas
Abstract: In this present work, six basidiomycete strains were evaluated using five different lignocelulosic agricultural residues as substrates. These fungi were cultivated under non-agitated conditions for 30 days. Searching for the best strains able to produce lignocellulolytic enzymes, hidrolise these growth substrates and generate compounds having prebiotic activity, Pleurotus sp BCCB068 and Pleurotus tailândia were selected at 10 days of growth using rice bran as the sole carbon source, because they exibited the best xylanase activities (0.29 and 0.24 U/mL, respectively). Growth of these fungi was optimized using an experimental design, resulting in the increase of xylanase activities to 0.4 and 0.69 U/mL, respectively. The crude extract obtained following growth of these fungi used as enzyme source for the hidrolises of xylan and carboxymethylcellulose matrices, which were degradaded (66.4 and 59.9%), respectively, during 0-60 minutes of hydrolysis, forming xylo- and celo-oligosaccharides, as well as several sugar monomers. Pleurotus sp BCCB068 and Pleurotus tailândia were also used directly to degrade xylan under fermentation during 40 days, produzing xylooligosaccharides and sugars, and showing degradation of 73.6% at the 20th day, and 70,1% at the 5th day, respectively. The hydrolyzed products with positive effect in the degradation of xylan and carboxymethylcellulose were evaluated regarding their prebiotic activity, showing significant stimulation of Lactobacillus and Bifidobacterium. However, no significant stimulation of enteropatogenic bacteria such as S. enteritidis and E. coli, in an in vitro experimentation. These results indicate a great potential of these fungal strains to degrade hemicellulosic materials and produce hydrolyzed compounds with prebiotic characteristics
Doutorado
Doutor em Ciência de Alimentos

Epidemiological studies show a diet rich in fats and processed meats is often associated with higher levels of secondary bile acids and carcinogens in the gut and increases the risk of colorectal diseases. In recent years the consumption of probiotics and prebiotics has been widely proposed as a strategy to both prevent colorectal disease and generally improve gut health. The present study investigated the role of synbiotic applications of species of Lactobacilli (L. acidophilus NCFM LYO 10, L. acidophilus NCTC 1723, L. reuteri, L. brevis NCIMB 11973 and L. delbrueckii ss bulgaricus NCTC 12712) and prebiotics (inulin, lactulose and lactobionic acid) in bile acid/salt stress and on bile acid metabolism particularly as it affects deconjugation. In addition the study also looked at the effects of prebiotics on xenobiotic induced cytotoxicity/genotoxicity. Preliminary investigations looked at the ability of Lactobacilli cultures to survive the detergent properties of bile acids and utilise prebiotics for growth. Results showed L. acidophilus NCFM LYO 10 was least sensitive to bile acid/salt stress simulating levels found in the gut whilst other cultures showed different levels of growth inhibition with glycine conjugated bile acids being potentially more toxic than its taurine conjugated counterpart. Lactulose was the prebiotic of choice for both L. acidophilus NCFM LYO 10 and L. reuteri with growth comparable to growth in glucose. Small increases in growth were observed for both cultures with lactobionic acid as substrate whereas other cultures could not effectively utilise any of the prebiotics. Following synbiotic applications ofL. reuteri and L. acidophilus NCFM LYO 10 with lactulose or lactobionic acid increases in growth was observed in cholic and taurocholic acid including L. reuteri in taurochenodeoxycholic acid with lactulose as substrate. No growth benefits were observed in the glycine conjugated bile acids. L acidophilus NCTC 1723 deconjugated taurocholic, glycocholic, taurochenodeoxycholic and taurodeoxycholic acid, no deconjugation was observed for other cultures. The presence of prebiotics impacted on BSH activity i.e. whilst 2.83xlO" 2 nmol/min (p<0.01) cholic acid was released with 2% inulin reduced BSH activity was observed in 2% lactulose with 0.66x10" 2 nmol/min cholic acid released. No growth was observed in 2% lactobionic acid. Uncooperative and mixed inhibition kinetics with respect to taurocholic acid substrate was shown with inulin and lactulose (2, 4 and 6%) with a K; of 12 and 10.5% respectively whereas a dose dependent (0 - 2%) increased CGH enzyme kinetics was observed with lactobionic acid. Comparism of L. acidophilus NCFM LYO 10 cytosolic proteome revealed 16 spots whose expressions were either up or down regulated by the presence of cholic or glycocholic acid. 9 PMFS were identified as proteins involved in glycolysis, chaperones, translation, peptidoglycan and amino acid synthesis. In synbiotic applications with lactobionic acid 14 spots showed different levels of expression. Deoxycholic, glycolithocholic, lithocholic acid (0.5mM) and faecal water 50% (v/v) reduced the viability of HT29 cells by 75, 60, 74 and 50% respectively. Addition of prebiotics inulin and lactulose (0.5-2% w/v) resulted in a concentration dependent increase in the viability of cells exposed to deoxycholic acid by 110% and lithocholic acid by 20%. Similarly, cytotoxicity induced by faecal water was significantly (p<0.05) reduced by inulin (2.5%) and lactobionic acid (0.25%) with cell viability increasing by 40% and 20% respectively. Secondary bile acids lithocholic and deoxycholic acid did not induce E. coll PQ 37 SOS response over a range of concentrations (0.25-2mM), however both faecal water (50% v/v)and 4NQO (2jig/ml) induced p-galactosidase activity. Inulin and lactulose at 2.5% significantly reduced the SOSIP of faecal water by 70% and 57% respectively and by 24% and 74.1% for 4NQO. In conclusion, these findings suggest the protective benefits attributed to synbiotic applications in bile acid/salt stress are specific to the nature and type of bile acids with a rather complex physiological response being induced. Prebiotics exerts a concentration dependent impact on BSH activity and might explain the hypocholesterolemic effects attributed to synbiotic applications. It is also interesting to know that the consumption of prebiotic alone particularly inulin may confer beneficial effects beyond those associated with probiotic survival and growth.

Thesis (MSc Nutrition Science)--Stellenbosch University, 2004.
ENGLISH ABSTRACT: Probiotics (live microbes) and prebiotics (non-digestible food-ingredients) are rapidly gaining interest worldwide as supplements and functional food ingredients but little South African information in this regard is available. Furthermore, the availability of South African produced probiotic concentrates for commercial use is also very limited. The aims of this study therefore were to complete a market and product assessment of probiotic and prebiotic containing products in South Africa and to evaluate probiotic strains for commercial use in South Africa. For the purposes of market and product assessment probiotic and/or prebiotic containing products manufactured in South Africa were identified. The scientific and legal correctness of health and content claims made on the labels of the products were assessed. An exploratory survey was conducted to determine the awareness of South African consumers of probiotics and prebiotics. For the evaluation of probiotic strains for potential commercial use in South Africa, a panel of twelve lactic acid bacteria (LAB) were screened for inhibitory activity against two porcine pathogens and indicator strains from the LMG-panel isolated from the faeces of patients diagnosed with AIDS. The five LAB with the best inhibitory activity were tested for growth in soymilk-base and for the effect of lyophilization on the inhibitory activity thereof. The effect of prebiotics on the growth and inhibitory activity of the strains was tested in vitro. A range of products containing probiotics and prebiotics available on the South African market was identified. Irregulatories concerning health claims on the labels were found, but content claims seemed to be less of a problem. The results also indicate that the proposed South African regulations for the labelling of probiotic and prebiotic containing products need to be revised to include the probiotic and prebiotic related health claims for which sufficient scientific evidence is available. The probiotic strains with potential for commercial use in South Africa that were identified, include Lactobacillus plantarum 423, Lactobacillus casei LHS, Lactobacillus salivarius 241, Lactobacillus curvatus DF38 and Pediococcus pentosaceus 34. These strains were grown successfully in soymilkbase and lyophilization did not have a negative effective on the inhibitory activity thereof. The growth and inhibitory activity of the five LAB were promoted when combined with 1% (w/v) Raftilose® Synergyl . It is concluded that although a variety of probiotic and prebiotic containing products are available on the South African market, the scientific and legislative correctness of especially health related claims is not satisfactory and that South African consumer awareness of these products is low. It is also concluded that a combination of at least three of the five identified LAB and 1% Raftilose® Synergy can be used by South African manufacturers for the production of probiotic and prebiotic containing supplements.
AFRIKAANSE OPSOMMING: Die belangstelling in probiotika (lewendige mikrobe) en prebiotika (onverteerbare voedselbestanddele) as supplemente en funksionele voedselbestanddele is besig om wêreldwyd toe te neem, alhoewel weinig Suid-Arikaanse inligting in hierdie verband beskikbaar is. Die beskikbaarheid van Suid-Afrikaans geproduseerde probiotika konsentrate vir kommersïele gebruik is ook baie beperk. Die doelwitte van hierdie studie was dus om 'n mark- en produkevaluering van probiotika- en prebiotika-bevattende produkte in Suid-Afrika uit te voer en om probiotiese stamme te evalueer vir uiteindelike kommersiële gebruik in Suid-Afrika. Vir die doel van die mark- en produkevaluering is probiotika- en prebiotika-bevattende produkte wat in Suid-Afrika vervaardig word geïdentifiseer. Die wetenskaplike en wetlike korrektheid van die gesondheids- en inhoudsaansprake op die etikette van die produkte is evalueer. 'n Markopname is uitgevoer om die bewustheid van Suid-Afrikaanse verbruikers van probiotika en prebiotika vas te stel. Vir die evaluering van probiotiese stamme vir potensïele kommersiële gebruik in Suid-Afrika is 'n paneel van twaalf melksuurbakteriëe getoets vir inhibitoriese aktiwiteit teen twee patogene geïsoleer uit varke asook teen indikator stamme van die LMG-paneel. Die vyf melksuurbakteriëe met die beste inhibitoriese aktiwiteit is getoets vir groei in sojamelk-basis en ook vir die effek van vriesdroging op die groei en inhibitoriese aktiwiteit van die stamme daarvan. Die effek van prebiotika op die groei en inhibitoriese aktiwiteit van die stamme is in vitro getoets. 'n Reeks van probiotika- en prebiotika-bevattende produkte wat beskikbaar is op die Suid-Afrikaanse mark, is geidentifiseer. Ongeruimdhede met die gesondheidsaansprake op die etikette is gevind, maar inhoudsaansprake was minder problematies. Die resultate dui ook daarop dat die voorgestelde Suid- Afrikaanse regulasies vir die etikettering van probiotika- en prebiotika-bevattende produkte hersien moet word om al die probiotika- en prebiotika-verwante gesondheidsaansprake waarvoor voldoende wetenskaplike bewyse beskikbaar is in te sluit. Die probiotiese stamme met potensiaal vir kommersiële gebruik in Suid-Afrika sluit die volgende in: Lactobacillus plantarum 423, Lactobacillus casei LHS, Lactobacillus salivarius 241, Lactobacillus curvatus DF 38 en Pediococcus pentosaceus 34. Hierdie stamme is suksesvol gekweek in sojamelk-basis en vriesdroging het nie' n negatiewe effek op die groei en inhibitoriese aktiwiteit daarvan gehad me. Die kombinasie van die vyf melksuurbakteriëe met 1% Raftilose® Synergy het die groei en inhibitoriese aktiwiteit daarvan bevorder. Die gevolgtrekking wat gemaak word is dat alhoewel 'n varrasie van probiotika- en prebiotikabevattende produkte beskikbaar is op die Suid-Afrikaanse mark, die wetenskaplike en wetlike korrektheid van spesifiek die gesondheids-verwante aansprake op die etikette daarvan nie bevredigend is nie en dat die bewustheid van die Suid-Afrikaanse verbruikers van hierdie produkte laag is. Die gevolgtrekking kan ook gemaak word dat 'n kombinasie van ten minste drie van die vyf geïdentifiseerde melksuurbakteriëe en 1% Raftilose® Synergy deur Suid-Afrikaanse vervaardigers gebruik kan word vir die vervaardiging van produkte wat probiotika en prebiotika bevat.

Fructooligosaccharides (FOS) are a type of oligosaccharides beneficial to gut health. In this PhD study, a simple FOS enzyme production process was developed with the use of a newly selected Aureobasidium pullulans strain as the enzyme producer and low-cost molasses as a carbon source. Furthermore, molasses-derived FOS were produced with the use of the A. pullulan cells as whole-cell biocatalysts and an invertase-deficient yeast for non-FOS sugars removal. The findings from this PhD study are important for further development and scale-up of the FOS production process towards commercialisation, which will benefit both Australian sugarcane and livestock industries.

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Prebióticos são compostos alimentares não-digeríveis pelas enzimas do trato gastrintestinal humano que se comportam como fibras. Inulina e oligofrutose são frutanos que possuem alegação aprovada de prebiótico pela Agência Nacional de Vigilância Sanitária. Os frutanos podem ser aplicados em vários tipos de alimentos com funções nutritivas (fibra e prebiótico) e tecnológicas. Trabalhos têm demonstrado que a aplicação de frutanos em produtos de panificação é viável e que os produtos são bem aceitos sensorialmente. Apesar disso, ainda não foram avaliados os efeitos da adição de frutanos nas características sensoriais de produtos de panificação através de testes sensoriais mais refinados e completos, como Análise Descritiva Quantitativa e mapa de preferência. Objetivo Geral. Avaliação do perfil sensorial e aceitação de bolos de laranja contendo prebióticos. Abordagem e Metodologia. Inulina e inulina/oligofrutose foram adicionados à formulação de bolo em quantidade suficiente para que a porção de cada alimento contivesse, pelo menos, três gramas destes compostos no total. O perfil sensorial dos produtos foi avaliado através de Análise Descritiva Quantitativa e a aceitação através de escala hedônica estruturada de nove pontos e do mapa de preferência interno. Resultados e Discussão: A Análise Descritiva Quantitativa mostrou que as três amostras de bolo de laranja apresentaram perfis sensoriais diferentes nos atributos de aparência (cor marrom da casca e cor bege da massa) e de textura (maciez, fragilidade e pegajoso), sendo que na maioria desses atributos os bolos contendo frutanos não diferiram estatisticamente entre si, mas simdo bolo padrão. Isso demonstra que, independente do tipo de frutano adicionado, os aspectos sensoriais dos bolos não foram afetados. Na avaliação global...
Prebiotics are food compounds non-digestible by the enzymes of the gastrointestinal tract human that behave as fibers. Inulin and oligofructose are fructans that have claim approved for prebiotic by the National Agency for Health Surveillance. The fructan contents can be applied in various types of foods with nutrient functions (fiber and prebiotic) and technology. Studies have shown that the application of fructans in bakery products and viable and that the products are well accepted sensorially. In spite of this, has not yet been assessed the effects of the addition of fructans in sensory characteristics of bakery products through sensory tests more refined and complete, as Descriptive Analysis and Quantitative map of preference. General Objective. Evaluation of the sensory profile and acceptance of cakes orange containing prebiotics. Material and Methods. Inulin and inulin/oligofructose were added to the formulation of cake in sufficient quantity to the portion of each food would contain at least three grams of these compounds in total. The sensory profile of the products was evaluated by means of Quantitative Descriptive Analysis and acceptance through scale bestows hedonic structured in nine points and the map of preference. Results and Discussion: The Quantitative Descriptive Analysis showed that the three samples of orange cake presented sensory profiles different in the attributes of appearance (brown color of the bark and beige of mass) and texture (softness, fragility and tacky), and in most of these attributes the cakes containing fructans did not differ statistically between themselves, but the cake pattern. This shows that, regardless of the type of fructan added, the sensory aspects of the cakes were not affected. The overall assessment, 88% of the tasters attributed notes higher than... (Complete abstract click electronic access below)

Orientador: Ana Carolina Conti e Silva
Banca: Célia Landi Franco
Banca: Marta de Toledo Benass
Banca: Natália Soares Janzantti
Resumo: Prebióticos são compostos alimentares não-digeríveis pelas enzimas do trato gastrintestinal humano que se comportam como fibras. Inulina e oligofrutose são frutanos que possuem alegação aprovada de prebiótico pela Agência Nacional de Vigilância Sanitária. Os frutanos podem ser aplicados em vários tipos de alimentos com funções nutritivas (fibra e prebiótico) e tecnológicas. Trabalhos têm demonstrado que a aplicação de frutanos em produtos de panificação é viável e que os produtos são bem aceitos sensorialmente. Apesar disso, ainda não foram avaliados os efeitos da adição de frutanos nas características sensoriais de produtos de panificação através de testes sensoriais mais refinados e completos, como Análise Descritiva Quantitativa e mapa de preferência. Objetivo Geral. Avaliação do perfil sensorial e aceitação de bolos de laranja contendo prebióticos. Abordagem e Metodologia. Inulina e inulina/oligofrutose foram adicionados à formulação de bolo em quantidade suficiente para que a porção de cada alimento contivesse, pelo menos, três gramas destes compostos no total. O perfil sensorial dos produtos foi avaliado através de Análise Descritiva Quantitativa e a aceitação através de escala hedônica estruturada de nove pontos e do mapa de preferência interno. Resultados e Discussão: A Análise Descritiva Quantitativa mostrou que as três amostras de bolo de laranja apresentaram perfis sensoriais diferentes nos atributos de aparência (cor marrom da casca e cor bege da massa) e de textura (maciez, fragilidade e pegajoso), sendo que na maioria desses atributos os bolos contendo frutanos não diferiram estatisticamente entre si, mas simdo bolo padrão. Isso demonstra que, independente do tipo de frutano adicionado, os aspectos sensoriais dos bolos não foram afetados. Na avaliação global... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: Prebiotics are food compounds non-digestible by the enzymes of the gastrointestinal tract human that behave as fibers. Inulin and oligofructose are fructans that have claim approved for prebiotic by the National Agency for Health Surveillance. The fructan contents can be applied in various types of foods with nutrient functions (fiber and prebiotic) and technology. Studies have shown that the application of fructans in bakery products and viable and that the products are well accepted sensorially. In spite of this, has not yet been assessed the effects of the addition of fructans in sensory characteristics of bakery products through sensory tests more refined and complete, as Descriptive Analysis and Quantitative map of preference. General Objective. Evaluation of the sensory profile and acceptance of cakes orange containing prebiotics. Material and Methods. Inulin and inulin/oligofructose were added to the formulation of cake in sufficient quantity to the portion of each food would contain at least three grams of these compounds in total. The sensory profile of the products was evaluated by means of Quantitative Descriptive Analysis and acceptance through scale bestows hedonic structured in nine points and the map of preference. Results and Discussion: The Quantitative Descriptive Analysis showed that the three samples of orange cake presented sensory profiles different in the attributes of appearance (brown color of the bark and beige of mass) and texture (softness, fragility and tacky), and in most of these attributes the cakes containing fructans did not differ statistically between themselves, but the cake pattern. This shows that, regardless of the type of fructan added, the sensory aspects of the cakes were not affected. The overall assessment, 88% of the tasters attributed notes higher than... (Complete abstract click electronic access below)
Mestre

With obesity and type 2 diabetes on the rise, research is trying to find ways to reverse or slow its progress. Soy diets have been shown to be effective in doing so but have variable results. One variable that may affect soy's effectiveness is intestinal microflora. This experiment used female Zucker Diabetic Fatty (ZDF) rats that develop type 2 diabetes when fed high-fat diet and is similar to that of human development of type 2 diabetes. This study used soy diets designed to modify intestinal bacteria with probiotics or prebiotics: control, 2.5% fructooligosaccharide (FOS), 2.5% B. lactis, or 2.5% L. acidophilus. Food intake, body weight, and glucose levels were evaluated weekly throughout the study. At the end of a 23 day period total body lipids were assessed, as well as, glucose levels. The percent body lipids in the B. lactis group were higher than all other groups (p>0.05). The B. lactis and L. acidophilus groups had seemingly higher glucose levels; however, the statistical analysis was insignificant due to high variation between groups. Urine samples showed B. lactis and L. acidophilus groups had three rats with glucose levels of 500 mg/dl or above while control and FOS groups had one rat each in this category. This study showed no improvement to obesity and diabetic parameters through the microflora modifications used. In fact, some parameters worsened indicating a need for continuing research of soy with intestinal microflora modification.

The Diploma thesis deals with designing of probiotic dietary supplement for children with strains Lactobacillus acidophilus and Bifidobacterium breve and with prebiotics. Used prebiotics were Inulin, Chia fiber, Bamboo fiber, Chlorella + Spirulina and Yakon syrup. The theoretical part is focused on probiotics, prebiotics and their biological influence. In experimental part the possibilities of encapsulation into alginate particle and lyophilisation of probiotic cells were observed to find their good form to final nutritional product for children. Several types of probiotic with addition of prebiotics were tested in model conditions of gastrointestinal tract. It was found that addition of prebiotic highly increases viability of probiotic cells and their resistance to model conditions of gastrointestinal tract. In this case, the best prebiotic was found in Yakon syrup. The prebiotics were also characterised in terms of nutritional composition, amount of total and reducing sugars, oligosaccharides, proteins, lipids, polyphenols and chlorophyll were obtained. Finally, Chia fiber, Chlorella + Spirulina and Yakon syrup were chosen as prebiotics with best characterisation/properties. In conclusion, a dietary supplement with lyophilized alginate particles containing probiotic cells and with the most appropriate prebiotics were designed. Forms of the product were powder and gummy-bear.

Development of type 2 diabetes (T2D) is preceded by prediabetes, which is a metabolically "atypical" state associated with chronic low-grade inflammation, overweight and obesity, lack of exercise, and detrimental changes to the gut microbiome. Dietary intake and exercise are modifiable lifestyle factors for reducing T2D risk; however, several questions remain unanswered related to the efficacy and role of prebiotics and exercise, and their respective influences on gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility. Sedentary to recreationally active overweight and obese adults 40-75 years old at-risk for T2D were recruited (n=22) and randomized to either supplementation with inulin, a prebiotic dietary fiber, (10g/d) or maltodextrin while consuming a controlled diet for six weeks. At baseline and week 6, participants completed a stool collection, a 4-sugar probe test, an intravenous glucose tolerance test (IVGTT), and high-fat meal challenge with skeletal muscle biopsies to evaluate changes in the gut microbiome composition, intestinal permeability, insulin sensitivity and metabolic flexibility, respectively. There were no baseline group differences (all p>0.05). Following the intervention, Bifidobacteria operational taxonomic units increased in the intervention group ([placebo: Δ9.5 ± 27.2 vs inulin: 96.3 ± 35.5][p=0.03]). There were no other group differences over time in any other outcome variables with the exception of changes in metabolic flexibility. Secondarily, a systematic review of literature was conducted to determine the influence of exercise engagement on gut microbiome composition. Overall, exercise interventions appeared to diversify taxa within the Firmicutes phylum, and specifically in several taxa associated with butyrate production and gut barrier function. Due to unclear risk of bias in all studies and low quality of evidence, additional research is needed using well- designed trials. In summary, the respective influences of prebiotics and exercise on human gut microbiome composition and their subsequent effects on metabolic function and disease risk are not well understood.
PHD

The aim of this work is to collect, analyze and summarize information about prebiotics and probiotics using in producible dairy products in Lithuania, about features and quality of their consumption, production and labeling marking. Prebiotics and probiotics are mostly inserting into dairy products because it results their vitality. In process of this work was done written consumers quiz, sensual analysis of dairy products with prebiotics and probiotics, analysis of requests of labeling marking of those products according valid legislation. On purpose to find out if consumers have enough information about prebiotics and probiotics was preparing the questionnaire. During the poll it was aimed if consumers use products with prebiotics and probiotics. 50 Lithuanian residents were investigated. The data of the poll showed that consumers know about prebiotics and probiotics but not large amount of residents use those products. It is the reason of the deficit of information.-According valid legislation was done sensual analysis of yogurts: were evaluated sensual characteristics of yogurts and sensual descriptive- profiled analysis. Was formed the group of 5 estimators to valuate following characteristics: design, consistency, savour and smell. And was found out the average. During the sensual descriptive- profiled analysis consumers excluded 7 characteristics: sweetness, acidity, consistency, homogeneity, intensity of smell, intensity of savour, residual taste. The average of... [to full text]

Four experiments were conducted to evaluate guar meal as a source of prebiotic galactomannans for laying hens. In the 1st experiment, late phase laying hens were fed diets with 0, 5, 10% guar meal (GM) for 56 days or 15% GM for 28 days then switched to the 0% GM diet for the final 28 days. In the 2nd experiment, young pullets were fed guar germ (GG) or GM at 0, 2.5 or 5% for 20 weeks. In the 1st and 2nd experiments, egg production and feed consumption were not affected by feeding up to 5% guar by-products whereas feed efficiency was decreased by guar feeding. Feeding of GG or GM did not affect egg weight or shell quality, but decreased the egg yolk color and Haugh units. Guar increased absolute and relative liver weight, but did not affect the weights of the pancreas, spleen, or the incidence of fatty liver or liver hemorrhage. Feeding 10% GM depressed feed consumption and increased body weight loss. Feeding 15% GM severely depressed egg production followed by a recovery of production after returning to 0% GM feeding. In the 3rd and 4th experiments, late phase laying hens were induced to molt by feed withdrawal (FW) or feeding 15 or 20% GM with or without β-mannanase (Hemicell??). All hens except those fed 15% GM with enzyme obtained a complete cessation of lay in 10 days. Compared to FW birds, hens fed GM had lower body weight reduction and mortality, while hens fed 20% GM with enzyme had higher post-molt egg production. Salmonella enteritidis (SE) present in 6 organs (crop, liver, spleen, ovary, oviduct and cecum), and SE in cecal contents were significantly reduced by 20% GM feeding with and without enzyme. The results showed that GG or GM can be safely fed to laying hens up to 5% without adverse effects on performance. An alternative molting method employing 20% GM with or without β-mannanase is preferable to FW because GM feeding results in a complete molt and decreases mortality, as well as enhances the resistance to SE of molted hens.

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O objetivo da presente pesquisa foi determinar os valores de energia metabolizável aparente (EMA) e corrigida pelo balanço de nitrogênio (EMAn) da dextrina em rações peletizadas, bem como seus efeitos como alimento prebiótico sobre o desempenho, pH de jejuno, histologia intestinal, umidade de cama, frequência de lesões de coxim plantar em frangos de corte. Foram realizados dois experimentos sendo o primeiro de digestibilidade e o segundo de desempenho. No experimento I foram realizados dois ensaios de metabolismo (22 a 25 dias e de 39 a 42 dias de idade). O delineamento experimental foi inteiramente casualizado (DIC), com dois tratamentos e sete repetições com quatro aves por gaiola para o primeiro ensaio e dois para o segundo ensaio, visando à determinação dos valores de energia metabolizável da dextrina. Os tratamentos experimentais constituíram da inclusão de 10% e 20% de dextrina em substituição à dieta basal. Foram encontrados valores de EMA e de EMAn da dextrina na fase de crescimento de 1.961 e 1.767 kcal/kg respectivamente com inclusão de 10% de dextrina na dieta e de 3.049 e 3.020 kcal/kg para inclusão de 20% de dextrina respectivamente. E para a fase final valores de EMA e EMAn de 1.837 e 1.749 kcal/kg respectivamente para inclusão de 10% de dextrina na dieta e de 2.885 e 2.832 kcal/kg para inclusão de 20% de dextrina respectivamente. No experimento II foram utilizados 912 pintos de corte machos, de linhagem Cobb em DIC, com quatro tratamentos e seis repetições. Os tratamentos experimentais foram constituídos por níveis de inclusão de dextrina na ração farelada (0, 1, 2, e 3%). Aos 42 dias de idade não houve diferença para desempenho dos frangos e a umidade de cama teve um comportamento quadrático, sendo que à medida que se aumentou o percentual de dextrina na dieta a umidade da...
The aims of this study were to determine the apparent metabolizable energy (AME) and ME corrected for nitrogen balance (AMEn) of dextrin as a prebiotic ingredient, and their effects on the performance, pH of the jejunum, intestinal histology, litter moisture, and frequency of footpad lesions in broilers. Two experiments were conducted: in the first experiment, two metabolism trials (22-25 days and 39-42 days of age) were conducted to determine the digestibility of dextrin in pelleted feed; and the second one for broiler performance using a meal feed. The experimental design was completely randomized with two treatments and seven repetitions with four birds per pen for the first test and two for the second one. The experimental treatments consisted of adding 10% and 20% of dextrin in substitution to the basal diet. AME and AMEn of diet with 10 % of dextrin in the growth phase were 1,961 and 1,767 kcal/kg, respectively, and for 20% of dietary dextrin were 3,049 and 3,020 kcal/kg, respectively. For the final AME and AMEn, it was found 1,837 and 1,749 kcal/kg respectively for the inclusion of 10% of dextrin in the diet and 2,885 and 2,832 kcal/kg for the inclusion of 20% dextrin respectively. In the second experiment, 912 Cobb male broilers were used in a completely randomized design with four treatments and six repetitions. Treatments were consisted of different levels of dextrin in meal feed (0, 1, 2, and 3%). At 42 days of age there was no difference on broiler performance, and there was a quadratic effect for litter moisture, with the increase of dextrin in the diet the litter moisture decreased up to the inclusion of 1.43% of dextrin. At 10 days of age intestinal pH and intestinal histomorphometry were evaluated, there were no significant differences among treatments for the pH of the jejunum, villus height and crypt... (Complete abstract click electronic access below)

The development of processes for the preparation of prebiotic compounds, namely inulin from tubers of Jerusalem artichoke (JA-Helianthus tuberosus L.), and lactulose from milk concentration permeate (MCP) was examined. Inulin was extracted from the whole JA tubers using hydrothermal extraction process, followed by clarification and concentration. The concentrate was fractionated using two different procedures i.e. ethanol fractionation and cold precipitation (+4 and/or -24C) into high- and low-molecular-weight components. The most satisfactory method was cold fractionation wherein the insoluble heavier inulin fractions were found to settle to the bottom and were separated and spray-dried to obtain inulin powder. Lactose in MCP was isomerised into lactulose using carbonate-based catalysts (oyster shell and egg shell powders) followed by clarification and concentration. The high-performance liquid chromatography with refractive index detector (HPLC-RID) chr omatograms and changes in pH and colour values confirmed the conversion of lactose into lactulose and decomposition of lactulose into by-products. The results obtained showed the suitability of oyster shell powder for lactose isomerisation in lieu of egg shell powder. For preparing lactulose-enriched MCP with acceptable lactulose yield of 22%, the optimum reaction conditions were found to be catalyst loading of 12 mg per mL of MCP and isomerisation time of 120 min at 96C. The resulting products i.e. JAI concentrate and powder and lactulose-enriched MCP syrup (40B) were tested for their prebiotic power in media broth and in fermented milk models. Prebiotic properties of these compounds were observed as supplementation levels increased from 0-2% to 3-4%. Based on the growth and acidification abilities of the probiotic strains tested, the combination of Lactobacillus casei LC-01 with JAI, and Lactobacillus acidophilus LA-5 with lactulose-enriched MCP syrup were found to be the best for development of synbiotic yoghurt. The prebiotic effect of JAIP was then compared with the two commercial chicory inulin products (Raftiline GR and Raftilose P95). Probiotic yoghurts supplemented with 4% inulin powders were prepared from reconstituted skim milk using mixed cultures of Lactobacillus casei LC-01, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (1:0.5:0.5, w/w). The survival and acidifying activity of probiotic and lactic acid cultures were investiga ted during the shelf life of 28 days at 4C. Incorporation of JAIP and chicory inulins resulted in a significant improvement in viability of LC-01 compared with non-supplemented yoghurt, maintaining more than 107 CFU g-1 throughout storage time. Additionally, the suitability of JAIP as fat replacer was determined in a set of fat-free yoghurt in comparison to three commercial chicory inulin products. Results of large deformation tests revealed that the firmness of JAIP-supplemented yoghurt was reduced to a similar level as the full-fat control yoghurt. However, small deformation results showed that the JAIP could not fully mimic milk fat to the same extent as Raftiline HP with an average DP of 23. The rheological effects of JAIP addition were comparable to those of short-chain (Raftilose P95 with an average DP of 4) and medium-chain inulins (Raftiline® GR with an average DP of 12).

Orientador: Glaucia Maria Pastore
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Atualmente, um dos desenvolvimentos mais significativos na ciência é o de alimentos funcionais, relacionado ao desenvolvimento de suplementos dietéticos que afetam beneficamente a saúde. Dentre esses pode-se citar os galactooligossacarídeos, que é um grupo de oligossacarídeos considerados como carboidratos não digeríveis devido sua resistência à hidrólise das enzimas do intestino. Dentre os benefícios obtidos com a ingestão de galactooligossacarídeos estão o aumento da população de bifidobacterias no cólon e, com isso, a redução dos níveis de bactérias patogênicas, além do aumento da absorção de cálcio, estimulação do sistema imune, combate a infecções intestinais, regulação do colesterol sérico e a redução do risco de câncer de cólon. A produção dos galactooligossacarídeos tem sido estudada extensivamente em microrganismos, através da reação de transgalactosilação enzimática catalisada pela b-galactosidase. O principal objetivo do presente trabalho foi a produção da enzima b-galactosidase por linhagens fúngicas para produção de galactooligossacarídeos. Primeiramente os fungos foram selecionados aleatoriamente da coleção de microrganismos do Laboratório de Bioaromas (Departamento de Ciência de Alimentos ¿ UNICAMP) e isolados de amostras de favo de mel coletadas na cidade de Itapira-SP. Posteriormente, os microrganismos foram testados quanto à produção da enzima b-galactosidase e atividade de transgalactosilação. Para o estudo do processo fermentativo, foram selecionados 3 microrganismos com maior atividade de transgalactosilação. Foi realizado um delineamento experimental, composto por 9 tratamentos, visando avaliar o efeito da temperatura (24, 30 e 36 oC), umidade (40, 50 e 60%) e concentração de lactose (0, 7,5 e 15%) no meio para a produção enzimática. Em seguida, foi selecionado o melhor microrganismo para extração e caracterização da enzima para a produção de galactooligossacarídeos. As variáveis estudadas foram: temperatura (35, 45, 55 e 65 oC), pH (4, 5, 6 e 7), concentração de lactose inicial (20, 30, 40 e 50%) e concentração do extrato enzimático bruto liofilizado (52, 104, 156 e 208 U). De todos os ensaios, foram retiradas alíquotas depois de 6, 12, 24, 36, 48 e 72 horas de reação. Para avaliar a influência do tempo na síntese de galactooligossacarídeo, foi realizada uma curva cinética para medir a produção em 3, 6, 9, 12, 18, 24, 30, 36, 48 e 72 horas de reação. A seleção de microrganismos resultou em 5 linhagens produtoras de galactooligossacarídeos: Aspergillus sp (LB-01), Aspergillus sp (LB-32), Aspergillus sp (LB-36), Penicillium sp (LB-51) e Scopulariopsis sp (LB-35). O microrganismo com maior produção de 4¿galactosillactose foi o Aspergillus sp (LB-32) que converteu 19,17% da lactose presente no meio e produziu 7,25% do tetrassacarídeo. O segundo maior produtor foi Penicillium sp (LB-51) com produção de 6,71%, seguido por Scopulariopsis sp (LB-35) com 6,65%, Aspergillus sp (LB-01) com 5,22% e Aspergillus sp (LB-36) com 4,97% de produção de galactooligossacarídeo. O estudo do processo fermentativo foi realizado com os segunites microrganismos: Aspergillus sp (LB-32), Penicillium sp (LB-51) e Scopulariopsis sp (LB-35). Pôde-se observar que alguns tratamentos favoreceram o crescimento dos microrganismos, enquanto outros foram desfavoráveis. O tratamento controle T9 (que compreende as condições 30 oC, 0% de concentração de lactose no meio e 50% de umidade) foi o que mais se destacou, apresentando os maiores valores de atividade para todos os microrganismos. Todos os outros tratamentos possuíram valores de atividade enzimática significativamente inferiores (P<0,05) aos valores obtidos no tratamento controle. Os resultados da caracterização enzimática mostraram que, para o microrganismo Aspergillus sp (LB-32), as temperaturas mais altas (65 oC) e os valores de pH mais baixos (pH 4) foram favoráveis para a produção de 4¿galactosil-lactose. A concentração inicial de 50% de lactose foi desfavorável devido à precipitação da mesma, estando a maior produção de galactooligossacarídeo no valor referente a 40% de lactose. O aumento na concentração enzimática foi diretamente proporcional ao aumento da produção de 4¿galactosil-lactose, sendo o melhor resultado com a utilização de 208 U. Todos os ensaios mostraram melhores resultados quando a reação atingiu 48 horas. Através da curva cinética, notou-se que a produção de galactooligossacarídeo inicia-se depois de 3 horas de reação, atingindo o máximo de produção em 48 horas. O melhor resultado foi obtido com o uso da temperatura em 65 oC, produzindo 12,10% de 4'galactosil-lactose, através da conversão de 31,27% da lactose
Abstract: Actually, one of the most significant development in science are functional foods, connected with the development of dietetic supplement that affects beneficially the health. Among these, we can mention the galactooligosaccharides, that is a group of oligosaccharides considerated as non-digestible carbohydrates due to their resistance to hydrolysis of intestine enzymes. Among the benefits obtained with galactooligosaccharides ingestion are the increase of bifidobacteria population in the colon and, by their antagonistic effect, the reduction of the pathogenic bacteria level, over the increase of calcium absorption, immune system stimulation, intestinal diseases combat, serum cholesterol regulation and the reduction of colon¿s cancer risks. The production of galactooligosaccharides has been extensively studied in microorganisms, through the transgalactosylation reaction catalyzed by b-galactosidase enzyme. The aim of this work was the production of b-galactosidase enzyme by fungus strains to produce galactooligosaccharide. Firstly, the fungus were ramdonly removed from the microorganisms collection of Bioaromas Laboratory (Food Science Department ¿ UNICAMP) and isolated from honeycomb collected at Itapira-SP. After this, the microorganisms were tested for the production of the b-galactosidase enzyme and transgalactosylation activity. To study the fermentative process, it was selected 3 microorganisms with the largest transgalactosylation activity. An experimental design was realized, consisting of 9 treatments, to evaluate the effect of temperature (24, 30 and 36 oC), humidity (40, 50 and 60%) and lactose concentration (0, 7,5 and 15%) in medium to produce the enzyme. After, it was selected the best microorganism to characterize its enzyme to produce galactooligosaccharides. The studied variables were: temperature (35, 45, 55 and 65 oC), pH (4, 5, 6 and 7), initial lactose concentration (20, 30, 40 and 50%) and lyophilized brute extract concentration (52, 104, 156 and 208 U). Aliquots were took out from all tests after 6, 12, 24, 36, 48 and 72 hours of reaction. To evaluate the time influence in galactooligosaccharides syntesis, it was realized a kinetic curve to meansure the production in 3, 6, 9, 12, 18, 24, 36, 48 and 72 hours of reaction. The screening of microorganisms resulted in 5 galactooligosaccharides producer strains: Aspergillus sp (LB-01), Aspergillus sp (LB-32), Aspergillus sp (LB-36), Penicillium sp (LB-51) and Scopulariopsis sp (LB-35). The largest producer of 4¿galactosil-lactose was Aspergillus sp (LB-32), that has converted 19,17% of lactose actual midst and has produced 7,25% of the tetrasaccharide. The second best producer was Penicillium sp (LB-51) with 6,71% of production, followed by Scopulariopsis sp (LB-35) with 6,65%, Aspergillus sp (LB-01) with 5,22% and Aspergillus sp (LB-36) with 4,97% of galactooligosaccharides production. The study of the fermentative process was realized with the microorganisms: Aspergillus sp (LB-32), Penicillium sp (LB-51) and Scopulariopsis sp (LB-35). During the experiment, it could be noticed that some treatments promoted the growth of the microorganisms, while others were disadvantageous. The control treatment T9 (that consists of 30 oC, 0% of lactose concentration in medium and 50% of humidity) was the best, with the biggest activity values for all microorganisms. The other treatments showed enzymatic activity values significantly poorer (p<0,05) than the values obtained in control treatment. The results of the enzymatic characterization showed that, for the microorganism Aspergillus sp (LB-32), higher temperatures (65 oC) and lower pH values (pH 4) promoted the production of 4¿galactosil-lactose. The initial lactose concentration of 50% was disadvantageous because of lactose precipitation, being the best production of galactooligosaccharide with 40% of initial lactose. The increase in the enzymatic concentration was directly proportional to the increase of 4¿galactosil-lactose production, obtaining the best result with 208 U of enzyme. All the tests showed the best results in 48 hours of reaction. The kinetic curve showed that the production of galactooligosaccharides starts after 3 hours of reaction, and reaches the top of production in 48 hours. Our best result was obtained using 65 oC of temperature, producing 12,10% of 4¿galactosil-lactose throught 31,27% of lactose conversion
Mestrado
Mestre em Ciência de Alimentos

Orientadores: Gláucia Maria Pastore, Luiz Carlos Basso
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Os frutooligossacarídeos (FOS) são ingredientes de grande importância na indústria de alimentos e têm despertado muita atenção nos últimos anos por possuírem aplicações variadas e apresentarem propriedades prebióticas. O presente trabalho teve como objetivo avaliar a produção biotecnologica de FOS a partir de micro-organismos osmofílicos em um proceso de biotransformação utilizando células íntegras microbianas. As linhagens de Bacillus sp. e Aureobasidium sp, previamente isoladas de favo-de-mel e identificadas, foram primeiramente avaliadas quantos aos principais parâmetros de produção utilizando a metodologia de Superfície de Resposta, precisamente pelo Placket-Burman (PB), nos quais foram analisados 12 parâmetros para cada um dos microrganismos, dentre eles, a concentração da sacarose, inóculo, extrato de levedura, K2HPO4, (NH4)2SO4, MgSO4.7H2O, ZnSO4, MnSO4.7H2O, pH, temperatura e agitação. O Bacillus sp. apresentou 5 fatores significativos, sendo o pH, temperatura e agitação com efeitos negativos e o extrato de levedura e sulfato de amônia com efeitos positivos. Já o Aureobasidium sp. apresentou efeito positivo apenas para os parâmetros concentração de sacarose e sulfato de magnésio, sugerindo que o melaço de cana-de-açúcar, o qual era utilizado apenas para este microrganismo na etapa de cultivo do inóculo, poderia estar carreando nutrientes essenciais ao processo. A partir desta etapa, o trabalho teve continuidade apenas com a linhagem Aureobasidium sp. utilizando planejamentos experimentais sequenciais, a fim de se obter a faixa ótima de produção de FOS totais para esse processo. O estudo realizado para avaliar o efeito do melaço como meio de cultivo para o crescimento e obtenção do inóculo microbiano para o processo, demonstrou que a suplementação com nutrientes, avaliados na etapa do PB, era desnecessária, e o meio para síntese de FOS foi definido em apenas sacarose sem suplementação de nutrientes, com o inóculo na forma de suspensão celular cultivado previamente em meio a base de melaço. A produção neste momento atingia valores de 287,6 e 251,5 g/L de FOS totais e rendimentos de 72% e 63% em 24 e 48 horas respectivamente, com uma produtividade de 12 g/L.h às 24 horas de incubação. Em seguida foi realizado o planejamento fatorial fracionado para 4 variáveis definidas em tempo de cultivo e concentração do melaço, na etapa do cultivo do inóculo, e concentração de sacarose e de inóculo para a síntese de FOS, cujos apresentaram-se positivos com exceção ao tempo de cultivo que não demonstrou efeito nas condições avaliadas. Os valores de produção atingidos na etapa do fatorial foram de 333 g/L e 354 g/L de FOS totais e rendimentos de 60,5% e 64% em 24 e 48 horas respectivamente, e produtividade de 13,8 g/L.h às 24 horas de incubação. Após esses resultados, fixou-se a concentração do melaço em 10% de açúcares redutores totais, permanecendo apenas a concentração de sacarose e inóculo como variáveis para prosseguir o planejamento. A otimização desses dois fatores por Delineamento Composto Central Rotacional (DCCR), possibilitou definir 4 modelos significativos ao processo, atingindo faixas ótimas de produção para cada FOS como o GF2, GF3 e GF4, e revelou a condição ótima para o processo em 600 a 650 g/L de sacarose e de 20 a 23% de inóculo, resultando em uma produção de 351 e 374 g/L de FOS e rendimentos de 53,5% e 57% em 24 e 48 horas respectivamente, atingindo uma produtividade de 14,7 g/L.h às 24 horas de incubação. Após definida a condição ótima do processo, o xarope de cana-de-açúcar, que é o caldo concentrado, foi utilizado como substrato alternativo à substituição da sacarose pura na produção de FOS. Os valores de rendimentos obtidos foram de 54%, entretanto as concentração de FOS totais foram de 110 g/L uma vez que a concentração inicial de sacarose no xarope era de apenas 203 g/L. A maioria dos experimentos revelou que o micro-organismo manteve-se viável e em crescimento durante o período de incubação, de acordo com os valores de biomassa e atividade enzimática avaliados nos experimentos. Sendo assim, foi proposto avaliar o processo em um biorreator de bancada de 7L, cujo foi conduzido inicialmente em sistema de batelada e após as 48 horas o processo passou a ser contínuo com taxa de diluição de 0,04.h-1 por mais 72 horas, totalizando 120 horas de cultivo. A concentração média de FOS totais produzidos foi de 228 g/L e uma produtividade média foi de 9 g/L.h
Abstract: Fructooligosaccharides (FOS) are considered food ingredients with very significance for food industry that has receiving attention in the last few years, because of their functional properties for the health as prebiotics and industrial application. The objective of the present work was evaluate the biotechnological production of FOS by osmophilics microorganisms in a biotransformation process using free whole cells. Firstly the effects of production parameters using Bacillus sp. and Auerobasidium sp. strains. was employed by the Response Surface Methodology (RSM) exactly Plackett-Burman Design with 12 variables: concentration of sucrose, inoculum, yeast extract, K2HPO4, (NH4)2SO4, MgSO4.7H2O, ZnSO4, MnSO4.7H2O, pH, temperature and agitation. The Bacillus sp. showed 5 significant parameters, as pH, temperature and agitation with negative effect and yeast extract and ammonium sulfate with positive effect. The Aureobasidium sp. presents positive effect only for sucrose and magnesium sulfate concentration, which suggested the inoculum culture was caring nutrients from sugar cane molasses, that was the base of the inoculum cultivation for Aureobasidium sp. The work has continued only with Aureobasidum sp. applying sequential planning experiments to optimize the process. The experiment for evaluate the molasses effect as inoculum cultivation medium on process showed that nutrients supplementation, used in the PB design, wasn¿t necessary, consequently, the FOS synthesis medium was defined as sucrose, without nutrients supplements and the inoculum as cellular suspension previously cultivated in molasses medium. Total FOS data, at this point, reached 287.6 and 251.5 g/L with 72% and 63% of yield data at 24 and 48 hours respectively, with 12 g/L.h of productivity at 24 hours. Subsequently, the factorial planning was realized with 4 parameters as cultivation time and molasses concentration, in the inoculum cultivation step, and sucrose and inoculum concentration for the FOS synthesis. Almost all these factors showed positive effect, exception of inoculum cultivation time. The total FOS data, at this point, was 333 and 354 g/L with 60.5% and 64% of yield data at 24 and 48 hours respectively, with 13.8 g/L.h of productivity at 24 hours. Regarding these data, the molasses concentration was fixed at 10% of total reduce sugars, remaining only sucrose and inoculum concentration as variables to continue the planning. The two factors optimization was proceed by Central Composite Rotational Design (CCRD) that allowed defined 4 significant process model, aimed optimum production scales for which one FOS, as GF2, GF3 and GF4, that reveals the optimum process condition in 600 to 650 g/L of sucrose and 20 to 23% of inoculum, resulting in 351 and 354 g/L of total FOS data and 53.5% e 57% of yield data at 24 and 48 hours respectively, with 14.7 g/L.h of productivity at 24 hours. After defined the optimum process condition, the sugar cane syrup was evaluated as alternative substrate to pure sucrose for FOS production. The yield data reached was 54%, however the total FOS concentration was 110 g/L due to the small initial sucrose concentration on syrup that was 203 g/L. All the experiments showed significant microorganism growth and increase enzyme activity during the process. For this reason, the process was conducted in a 7L bioreactor, using initially batch system and after 48 hours the system was changed to continuous process with 0.04. h-1 for more 72 hours, with 120 total hours process. Data values showed the 9 g/L.h of productivity and 228 g/L of total FOS concentration
Doutorado
Ciência de Alimentos
Doutora em Ciência de Alimentos

Orientador: José Roberto Sartori
Coorientador : Vitor Barbosa Fascina
Banca: Edivaldo Antonio Garcia
Banca: Fabyola Barros de Carvalho
Resumo: O objetivo da presente pesquisa foi determinar os valores de energia metabolizável aparente (EMA) e corrigida pelo balanço de nitrogênio (EMAn) da dextrina em rações peletizadas, bem como seus efeitos como alimento prebiótico sobre o desempenho, pH de jejuno, histologia intestinal, umidade de cama, frequência de lesões de coxim plantar em frangos de corte. Foram realizados dois experimentos sendo o primeiro de digestibilidade e o segundo de desempenho. No experimento I foram realizados dois ensaios de metabolismo (22 a 25 dias e de 39 a 42 dias de idade). O delineamento experimental foi inteiramente casualizado (DIC), com dois tratamentos e sete repetições com quatro aves por gaiola para o primeiro ensaio e dois para o segundo ensaio, visando à determinação dos valores de energia metabolizável da dextrina. Os tratamentos experimentais constituíram da inclusão de 10% e 20% de dextrina em substituição à dieta basal. Foram encontrados valores de EMA e de EMAn da dextrina na fase de crescimento de 1.961 e 1.767 kcal/kg respectivamente com inclusão de 10% de dextrina na dieta e de 3.049 e 3.020 kcal/kg para inclusão de 20% de dextrina respectivamente. E para a fase final valores de EMA e EMAn de 1.837 e 1.749 kcal/kg respectivamente para inclusão de 10% de dextrina na dieta e de 2.885 e 2.832 kcal/kg para inclusão de 20% de dextrina respectivamente. No experimento II foram utilizados 912 pintos de corte machos, de linhagem Cobb em DIC, com quatro tratamentos e seis repetições. Os tratamentos experimentais foram constituídos por níveis de inclusão de dextrina na ração farelada (0, 1, 2, e 3%). Aos 42 dias de idade não houve diferença para desempenho dos frangos e a umidade de cama teve um comportamento quadrático, sendo que à medida que se aumentou o percentual de dextrina na dieta a umidade da... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The aims of this study were to determine the apparent metabolizable energy (AME) and ME corrected for nitrogen balance (AMEn) of dextrin as a prebiotic ingredient, and their effects on the performance, pH of the jejunum, intestinal histology, litter moisture, and frequency of footpad lesions in broilers. Two experiments were conducted: in the first experiment, two metabolism trials (22-25 days and 39-42 days of age) were conducted to determine the digestibility of dextrin in pelleted feed; and the second one for broiler performance using a meal feed. The experimental design was completely randomized with two treatments and seven repetitions with four birds per pen for the first test and two for the second one. The experimental treatments consisted of adding 10% and 20% of dextrin in substitution to the basal diet. AME and AMEn of diet with 10 % of dextrin in the growth phase were 1,961 and 1,767 kcal/kg, respectively, and for 20% of dietary dextrin were 3,049 and 3,020 kcal/kg, respectively. For the final AME and AMEn, it was found 1,837 and 1,749 kcal/kg respectively for the inclusion of 10% of dextrin in the diet and 2,885 and 2,832 kcal/kg for the inclusion of 20% dextrin respectively. In the second experiment, 912 Cobb male broilers were used in a completely randomized design with four treatments and six repetitions. Treatments were consisted of different levels of dextrin in meal feed (0, 1, 2, and 3%). At 42 days of age there was no difference on broiler performance, and there was a quadratic effect for litter moisture, with the increase of dextrin in the diet the litter moisture decreased up to the inclusion of 1.43% of dextrin. At 10 days of age intestinal pH and intestinal histomorphometry were evaluated, there were no significant differences among treatments for the pH of the jejunum, villus height and crypt... (Complete abstract click electronic access below)
Mestre

Dissertação(mestrado)-Universidade Federal do Rio Grande, Programa de Pós-Graduação em Engenharia e Ciência de Alimentos, Escola de Química e Alimentos, 2009.
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Esse projeto desenvolveu um processo simultâneo de catálise e fermentação láctica visando obter um iogurte com características nutracêuticas. O objetivo principal foi avaliar a conversão da lactose e a síntese de galactooligossacarídeos (GOS) para um substrato específico, comparando biocatálises conduzidas simultaneamente à fermentação com os processos sem adição de enzima. A fermentação foi realizada a partir de cultura láctica liofilizada comercial contendo dois microrganismos probióticos, Bifidobacterium animalis e Lactobacillus acidophilus, associados aos microrganismos característicos do iogurte, Lactobacillus delbruekii subs. bulgaricus e Streptococcus salivarius subs. thermophilus. Foi utilizado um preparado enzimático contendo β- galactosidases obtidas de duas origens distintas: Kluyveromyces lactis e Aspergillus niger. Foram avaliados os efeitos das variações da concentração de lactose no substrato, da concentração de enzima e do tempo de adição da enzima em um planejamento experimental 23. As respostas foram o tempo de processo, a lactose final, a conversão da lactose, a densidade, a viscosidade, a sinérese e a concentração de GOS, comparando os processos enzimáticos e fermentativos simultâneos com a fermentação sem a adição de enzima. Os resultados indicaram um percentual de conversão da lactose entre 97,7 e 99,7% e uma produção de GOS nas condições de maior concentração inicial de lactose no substrato, menor concentração de enzima e maior tempo de defasagem na adição da enzima. Os efeitos sobre os parâmetros de textura foram negativos, indicando a necessidade de um acréscimo de agentes espessantes e estabilizantes nos bioprocessos simultâneos, quando do aumento da concentração de enzima. Observou-se, ainda, um impacto positivo no tempo de processamento quando da comparação entre os bioprocessos simultâneos e os processos de múltiplos estágios, na elaboração de fermentados lácticos com baixa concentração de lactose.
This project developed a simultaneous process of catalysis and lactic fermentation aiming to obtain a yogurt with nutraceuticals characteristics. The main objective was the conversion of lactose and the synthesis of galactooligosaccharides (GOS) for a specific substrate, comparing the biocatalysis conducted simultaneously to the fermentation with the processes without adding enzymes. Fermentation started with a commercial lactic lyophilized containing two probiotics microorganisms, Bifidobacterium animalis and Lactobacillus acidophilus, associated with microorganisms characteristics of yogurts, Lactobacillus delbruekii subs. bulgaricus and Streptococcus salivarius substhermophilus. It was used an enzymatic preparation containing β-galactosidases obtained from two distinct sources: Kluyveromyces lactis and Aspergillus niger. It were evaluated the effects of the variation of lactose concentration on the substrate, the enzyme concentration and the time of enzyme addition in an experimental design 23. The results were the process time, final lactose, lactose conversion, density, viscosity, sineresys and GOS concentration, comparing simultaneous enzymatic and fermentation processes with fermentation without the addition of enzymes. Results indicated a lactose conversion percentage between 97,7% and 99,7%, and a production of GOS in the condition of higher initial concentration of lactose in the substrate, lower enzyme concentration and more time of delayed in the addition of enzyme. The effects on texture parameters were negative, indicating the need for an increase of thickening agents and stabilizers in simultaneous bioprocesses when the increasing the enzyme concentration. It was also observed a positive impact on processing time when it was compared the simultaneous bioprocesses with the multiple stages processes in the elaboration of lactic fermented with low concentration of lactose.

The microbial populations in the gastrointestinal tracts of poultry play an important role in normal digestive processes and in maintaining animal health. The purpose of this study was to evaluate the effects of probiotics, prebiotics and synbiotics on the growth parameters, gut ecosystem, histology and immune function. In this study, four experiments one in vitro and three in vivo were conducted using specific pathogen free (SPF) and Hubbard broiler chickens. The first experiment was designed to determine the influence of inulin as an effective prebiotic on lactic acid bacteria (LAB) strains, and to screen LAB for selection as a source of chicken probiotic. Eight strains of LAB were isolated from chicken caeca and three strains from the Plymouth University culture collection were screened for potential probiotic properties for growth in inulin from Jerusalem artichoke (Helianthus tuberosus) and commercial inulin (Frutafit® HD, Netherlands). Lactobacillus animalis JCM 8692 strain isolated from chicken caeca showed the highest auto-aggregation and co-aggregation ability, resistance to acidity and bile salts, strong suppression of pathogens and ability to adhere to epithelial cells compared with other isolated strains. The second experiment was conducted to investigate the influence of commercial inulin and Jerusalem artichoke tubers as prebiotic supplementation on the diversity of the caecal microflora, jejunum histology and immune organ of SPF chickens. This investigation has found that inulin which was extracted from JA had a similar result when compared with commercial inulin and could be a suitable candidate for an inulin source in broiler diets. The third experiment was conducted to investigate the influence of Bactocell® (PRO1) and Lb. animalis (PRO2) as probiotic supplements on broiler chickens. EPEF was significantly increased in probiotic1 and probiotic2 compared with control (311.03, 309.87 and 260.06) respectively. Both types of probiotics supported the growth of chicks healthy and could be a suitable candidate as a source of probiotic in broiler diet. The fourth experiment was conducted to investigate the influence of dietary supplementation of a probiotic (Lb. animalis), a prebiotic JA tuber and a combination of both (Synbiotic) in broiler chickens. Growth performance was improved in all additive supplementation compared with the control group. EPEF was increased in probiotic, prebiotic and synbiotic compared with control (290.8±11.8, 300.9±3.86, 322.1±7.09 and 262.3±5.94) respectively. Beneficial bacteria in the guts of chicks fed probiotic, prebiotic and synbiotic was increased compared with chicks fed control diet. The diversity of microbial population in the gastrointestinal tract of chickens improved due to additives. The intestinal villus lengths and microvilli density was improved in all additives supplementation in comparison with control. Overall, it was concluded that probiotic, prebiotic and synbiotics can positively affect production performance and can improve the gut health.

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2015.
The aim of this study was to characterise the physicochemical, rheological, prebiotic and emulsion stabilising properties of four varieties (black-eye, brown-eye, brown and red) of Bambara groundnut (BGN) extracted using the modified wet milling method. A relatively high yield of BGN dietary fibres was obtained with soluble dietary fibres (SDFs) ranging from 15.4 to 17.1% and insoluble dietary fibres (IDFs) ranging from 12.0 to 15.6%. Black-eye and brown-eye dietary fibres showed superiority in terms of swelling capacities, water holding capacities, oil binding capacities, antioxidant properties as well as thermal stabilities than red and brown dietary fibres. In addition, black-eye and brown-eye dietary fibres were characterised by higher lightness (L*), redness (+a*), yellowness (+b*), chroma (C*) and hue. All four SDFs showed acceptable colour differences with ΔE < 8 ranging from 0.81 to 3.08. The hydrolysable polyphenolic (HPP) content of SDFs ranged from 6.89 to 20.86 mg/g GAE and that of IDFs ranged from 10.96 to 14.43 mg/g GAE. All four SDFs differed significantly (p < 0.05) in their HPP content. BGN IDFs were very low in tannins (< 2.2 mg/g).

Radiotherapy and chemo-radiotherapy increasingly often achieve cure in gynaecological and prostate cancer, but radiation enteritis/proctitis remains a problem in acute phases of treatment in more than 70% of patients. In most cases this resolves rapidly, but in at least 5% of patients it persists or re-presents as chronic radiation damage. This may be progressive and is associated with diarrhoea, rectal bleeding, incontinence, and poor quality of life. It has engaged surprisingly little attention. Standard management during radiotherapy includes a low fibre diet. Although this may reduce some acute symptoms it also deprives the bowel of fibre-derived short chain fatty acids which (particularly butyrate) are its essential nutrients. We hypothesised that possible advantages of fibre avoidance are outweighed by less restrained damage to the mucosa, and perhaps by a longer-term insult which in some patients leads to chronic radiation bowel disease. The proposed work explores the provision of short chain fatty acids to the bowel and the importance of short chain fatty acids in angiogenesis. Our meta-analysis has shown that probiotics may have a role in prevention of radiation-induced sequelae. We have been able to encapsulate short chain fatty acids in alginate beads and have successfully used these beads to deliver short chain fatty acids to the chick chorio-allantoic membrane assay model; the beads have the potential for future colon-specific delivery in man. Our results have shown that propionate may increase angiogenesis. The study on effect of Androgen Deprivation Therapy (ADT) on gut microbiota has shown that Androgen Deprivation Therapy before radiotherapy in patients undergoing radiotherapy for prostate cancer does not have a dramatic effect on their microbiota. Our trial with fructooligosaccharide is an ongoing trial where fructooligosaccharide is given prophylactically in a blinded, placebo-controlled fashion to patients undergoing pelvic irradiation for gynaecological and prostate malignancy. It will serve as a pilot study for the postulated influence of fructooligosaccharide on late-stage chronic radiation disease.

1. Probiotinio Bactocell® preparato poveikyje bandymo pabaigoje paukščių svoris buvo 1% didesnis nei I kontrolinės grupės, o lesalų sąnaudos 1 kg priesvorio gauti buvo 4% mažesnės lyginant su I kontroline grupe; 2. Probiotinio Bactocell® + prebiotinio Agrimos® priedų poveikyje bandymo pabaigoje viščiukų broilerių svoris buvo 2% didesnis lyginant su I kontroline grupe, o lesalų sąnaudos 1 kg priesvorio gauti 3% mažesnės nei I kontrolinės grupės; 3. Preparatai Bactocell® ir Agrimos® paukščių išsaugojimui esminės įtakos neturėjo; 4. Preparatai Bactocell® ir Agrimos® liaukinio skrandžio (pars glandularis ventriculi), raumeninio skrandžio (pars muscularis ventriculi), dvylikapirštės žarnos (duodenum), aklųjų maišų (caecum), plonųjų žarnų paskutinio segmento (intestinum tenue), storosios žarnos (intestinum crassum) himusų pH esminės įtakos neturėjo; 5. Ženklus sausųjų medžiagų sumažėjimas iki 5,54% himusuose liaukinio skrandžio (pars glandularis ventriculi), raumeninio skrandžio (pars muscularis ventriculi), dvylikapirštės žarnos (duodenum), aklųjų maišų (caecum), plonųjų žarnų paskutinio segmento (intestinum tenue), storosios žarnos (intestinum crassum) nustatytas, naudojant preparatus Bactocell® + Agrimos® ; 6. Preparatų probiotinio Bactocell® ir probiotinio Bactocell® + prebiotinio Agrimos® poveikyje padidėjo– tiek bendra, tiek ir atskirų riebalų rūgščių koncentracija; 7. Naudojant probiotinį Bactocell® + prebiotinį Agrimos® preparatus amoniako kiekis viščiukų broilerių... [toliau žr. visą tekstą]
The objectives of this work is the analysis of effect of probiotics Bactocell® and prebiotics Agrimos® on process digestive and on productivity of broiler chickens. 800 items of Cobb500 broiler chickens from 1 to 35 days of age were taken, for this research to be made. The birds were divided into 4 treatment groups. They were kept on deep litter, watered from stationary drinking - bowls. They were fed and allocated according to the recommendations of suppliers of broiler cross. Grown and slaughtered broilers were analyzed by evaluation of activity of fermentation, amount of dry substances, pH- level within the alimentary canal. Also, index of growth intensity, feed expenditures were registered. In addition, characteristics of meat of chicken legs and breast were examined on the background of sensual perception. After the research was undertaken, it was determined that after using probiotics Bactocell® and prebiotics Agrimos® the feed expenditure decreased by 1-2 %, whereas, the daily weight increased by 2 – 4 %. level. The influence on the pH- level within the alimentary canal wasn't significant; the level of ammonia and dry substances tended to decrease. Whereas, activity of fermentation was registered as increased. It was determined, the probiotics Bactocell® and prebiotics Agrimoss® treated seed meal hasn't any significant effect for the sensual perception of the meat.