Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions
Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus...
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| Veröffentlicht in: | Journal of dairy science 2020-09, Vol.103 (9), p.7890-7897 |
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| container_title | Journal of dairy science |
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| creator | Simões da Silva, Thamires Maria Piazentin, Anna Carolina Meirelles Mendonça, Carlos Miguel Nóbrega Converti, Attilio Bogsan, Cristina Stewart Bittencourt Mora, Diego de Souza Oliveira, Ricardo Pinheiro |
| description | Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome. |
| doi_str_mv | 10.3168/jds.2019-18078 |
| format | Article |
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Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.2019-18078</identifier><identifier>PMID: 32600759</identifier><language>eng</language><publisher>United States: Elsevier Inc</publisher><subject>Animals ; Beverages ; buffalo milk ; Buffaloes ; Cattle ; Cultured Milk Products - microbiology ; dairy beverage ; Dairy Products - microbiology ; Female ; Fermentation ; Food Storage ; gastrointestinal stress ; Gastrointestinal Tract - metabolism ; Humans ; in vitro simulation ; Lactobacillus acidophilus - metabolism ; Microbial Viability ; Microbiota ; Milk - metabolism ; probiotic ; Probiotics - analysis ; Streptococcus thermophilus - metabolism ; Whey Proteins - analysis</subject><ispartof>Journal of dairy science, 2020-09, Vol.103 (9), p.7890-7897</ispartof><rights>2020 American Dairy Science Association</rights><rights>Copyright © 2020 American Dairy Science Association. 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All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c384t-c80ae2a418801c3153a288a1677cd7a44f7446b2373f2f4e7ec914358026914b3</citedby><cites>FETCH-LOGICAL-c384t-c80ae2a418801c3153a288a1677cd7a44f7446b2373f2f4e7ec914358026914b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.2019-18078$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32600759$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Simões da Silva, Thamires Maria</creatorcontrib><creatorcontrib>Piazentin, Anna Carolina Meirelles</creatorcontrib><creatorcontrib>Mendonça, Carlos Miguel Nóbrega</creatorcontrib><creatorcontrib>Converti, Attilio</creatorcontrib><creatorcontrib>Bogsan, Cristina Stewart Bittencourt</creatorcontrib><creatorcontrib>Mora, Diego</creatorcontrib><creatorcontrib>de Souza Oliveira, Ricardo Pinheiro</creatorcontrib><title>Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome.</description><subject>Animals</subject><subject>Beverages</subject><subject>buffalo milk</subject><subject>Buffaloes</subject><subject>Cattle</subject><subject>Cultured Milk Products - microbiology</subject><subject>dairy beverage</subject><subject>Dairy Products - microbiology</subject><subject>Female</subject><subject>Fermentation</subject><subject>Food Storage</subject><subject>gastrointestinal stress</subject><subject>Gastrointestinal Tract - metabolism</subject><subject>Humans</subject><subject>in vitro simulation</subject><subject>Lactobacillus acidophilus - metabolism</subject><subject>Microbial Viability</subject><subject>Microbiota</subject><subject>Milk - metabolism</subject><subject>probiotic</subject><subject>Probiotics - analysis</subject><subject>Streptococcus thermophilus - metabolism</subject><subject>Whey Proteins - analysis</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kU1v1DAQhi0EotvClSPykUsWfySxc4SqQKVKXOBsTexJNSWJi-2stD-C_4yXLdw4jWf8zKuZeRl7I8Vey96-fwh5r4QcGmmFsc_YTnaqa7Qc7HO2E0KpRmihLthlzg81lUp0L9mFVr0Qpht27NfHbZpgjnyh-Qen1SeEjJkfCEaaqRw5rIEnzJQLrB55nPhjiiPFQp6P4AsmgtrIA1A68hEPmOC-KmxrwHT6OFBJkWdathkKBn4PuRZoLZgLrTBzH9dAheKaX7EXdZiMr5_iFfv-6ebb9Zfm7uvn2-sPd43Xti2NtwJQQSutFdJr2WlQ1oLsjfHBQNtOpm37UWmjJzW1aNAPstWdFaqvj1FfsXdn3brKz63O4RbKHucZVoxbdqqVgxiMtrqi-zPqU8w54eQeEy2Qjk4Kd7LAVQvcyQL3x4La8PZJexsXDP_wvzevgD0DWDc8ECaXPWG9baCEvrgQ6X_avwHepJeT</recordid><startdate>202009</startdate><enddate>202009</enddate><creator>Simões da Silva, Thamires Maria</creator><creator>Piazentin, Anna Carolina Meirelles</creator><creator>Mendonça, Carlos Miguel Nóbrega</creator><creator>Converti, Attilio</creator><creator>Bogsan, Cristina Stewart Bittencourt</creator><creator>Mora, Diego</creator><creator>de Souza Oliveira, Ricardo Pinheiro</creator><general>Elsevier Inc</general><scope>6I.</scope><scope>AAFTH</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202009</creationdate><title>Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions</title><author>Simões da Silva, Thamires Maria ; 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| source | MEDLINE; Access via ScienceDirect (Elsevier); EZB-FREE-00999 freely available EZB journals |
| subjects | Animals Beverages buffalo milk Buffaloes Cattle Cultured Milk Products - microbiology dairy beverage Dairy Products - microbiology Female Fermentation Food Storage gastrointestinal stress Gastrointestinal Tract - metabolism Humans in vitro simulation Lactobacillus acidophilus - metabolism Microbial Viability Microbiota Milk - metabolism probiotic Probiotics - analysis Streptococcus thermophilus - metabolism Whey Proteins - analysis |
| title | Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions |
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