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•Fermented and non-fermented beverages are the main vegan probiotic carriers.•Probiotic survival in vegan products depends on the processing and food matrix.•Vegan probiotic products ...may improve lipid metabolism and immune system.•Probiotics may alter acidity, color, and acceptance of vegan foods.•The source of strain may compromise the vegan status in probiotic foods.
Vegan consumers represent an attractive economic target for the food industry with demand of products with health benefits, such as probiotic products. This review aimed to explore the so called vegan probiotic products by providing an overview of the commercial and studied products and their associated in vitro/in vivo health-promoting effects, and discuss the effect of probiotics on the technological and sensory properties in a range of products. The factors that impact on the probiotic survival, the main challenges and the trends of this market niche are presented. Vegan probiotic products may improve the lipid profile and the immune system, manage the diabetes, reduce Helicobacter pylori-associated diseases, have anticarcinogenic properties, and improve the general well-being. Fermented and non-fermented beverages are the main vegan probiotic products. The survival of probiotic cultures is dependent on the processing steps, food matrix, probiotic strain and the form of incorporation into the matrix, storage conditions, and addition of prebiotic components. Probiotics may alter the chemical composition, acidity, color, and acceptance of vegan foods and beverages but products with suitable probiotic survival, physicochemical characteristics, technological properties, and sensory acceptance can be obtained. However, the source of the strain may compromise the vegan status since most of those currently available are not isolated from vegetable matrices. Therefore, short-term marketing strategies should focus not only on the vegan public but also on those consumers that want to reduce the consumption of animal-derived products, besides seeking new non-animal derived strains.
The upcoming exploration missions will imply a much longer duration than any of the missions flown so far. In these missions, physiological adaptation to the new environment leads to changes in ...different body systems, such as the cardiovascular and musculoskeletal systems, metabolic and neurobehavioral health and immune function. To keep space travelers healthy on their trip to Moon, Mars and beyond and their return to Earth, a variety of countermeasures need to be provided to maintain body functionality. From research on the International Space Station (ISS) we know today, that for instance prescribing an adequate training regime for each individual with the devices available in the respective spacecraft is still a challenge. Nutrient supply is not yet optimal and must be optimized in exploration missions. Food intake is intrinsically linked to changes in the gut microbiome composition. Most of the microbes that inhabit our body supply ecosystem benefit to the host-microbe system, including production of important resources, bioconversion of nutrients, and protection against pathogenic microbes. The gut microbiome has also the ability to signal the host, regulating the processes of energy storage and appetite perception, and influencing immune and neurobehavioral function. The composition and functionality of the microbiome most likely changes during spaceflight. Supporting a healthy microbiome by respective measures in space travelers might maintain their health during the mission but also support rehabilitation when being back on Earth. In this review we are summarizing the changes in the gut microbiome observed in spaceflight and analog models, focusing particularly on the effects on metabolism, the musculoskeletal and immune systems and neurobehavioral disorders. Since space travelers are healthy volunteers, we focus on the potential of countermeasures based on pre- and probiotics supplements.
This study characterized the biofilm-forming ability of Staphylococcus aureus from food-contact surfaces and evaluated the effects of the essential oil from Origanum vulgare L. (oregano; OVEO) and ...carvacrol (CAR) against the planktonic and sessile cells of selected isolates, as well as their effects on biofilm formation on stainless steel over time. In microtiter plate (MtP) assay, 97.2% (70/72) of the isolates were considered biofilm-producers, while in assays using Congo Red agar, 88.9% (64/72) of the isolates presented biofilm-forming ability. The detection of icaA, icaB, icaC and icaD genes varied among the 72 S. aureus isolates; however, all isolates (n = 39) classified as strong biofilm producers in Mtp assay were positive for icaA and icaD. For eight out the ten tested isolates, the minimum inhibitory concentration (MIC) of OVEO and CAR was one-fold higher against sessile cells than planktonic cells. MICs against sessile cells were effective to eradicate pre-formed biofilms on polystyrene. Sub-MIC doses of 2.5 and 1.25 μL/mL of OVEO and 1.25, 0.62 and 0.31 μL/mL of CAR in meat broth decreased the sessile cell counts of isolates on stainless steel surfaces over time (360 h). These effects varied with the OVEO and CAR concentrations and exposure times. For all tested isolates, an increase in sessile cell counts was observed after 288 h exposure to 0.625 μL/mL of OVEO. The results showed high incidence of biofilm producers among S. aureus isolated from food-contact surfaces and efficacy of OVEO and CAR to inhibit planktonic and sessile cells. The concentrations of these antimicrobials used to control S. aureus biofilms should be cautiously considered because of possible inductive biofilm production effects.
•All S. aureus isolates classified as strong biofilm producers were positive for icaA and icaD genes.•MIC of oregano essential oil and carvacrol was higher against sessile cells than planktonic cells.•Exposure to sub-MICs of oregano essential oil induces biofilm formation in S. aureus.
Tropical fruit and their industrial processing byproducts have been considered sources of probiotic Lactobacillus. Sixteen tropical fruit-derived Lactobacillus strains were assessed for ...growth-promoting effects using a host-commensal nutrient scarcity model with Drosophila melanogaster (Dm). Two Lactobacillus strains (L. plantarum 49 and L. plantarum 201) presenting the most significant effects (p ≤ .005) on Dm growth were selected and evaluated for their safety and beneficial effects in adult male Wistar rats during 28 days of administration of 9 log CFU/day, followed by 14 days of wash-out. Daily administration of L. plantarum 49 and L. plantarum 201 did not affect (p > .05) food intake or morphometric parameters. Both strains were associated with reduction (p ≤ .05) in blood glucose levels after 28 days of administration and after wash-out period; glucose levels remained reduced only in the group that received L. plantarum 49. Both strains were able to reduce (p ≤ .05) total cholesterol levels after 14 days of administration; after the wash-out period these levels remained reduced only in the group that received L. plantarum 201. L. plantarum 49 and L. plantarum 201 were detected in the intestine and did not cause alteration or translocate to spleen, kidneys or liver during the experimental or wash-out period. These results indicate that L. plantarum 49 and L. plantarum 201 present potential for use as probiotics with intrinsic abilities to modulate biochemical parameters of interest for the management of metabolic diseases.
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•Growth-promoting effects of 16 Lactobacillus strains were evaluated.•L. plantarum 49 and L. plantarum 201 presented better growth-promoting effects.•L. plantarum 49 and L. plantarum 201 were detected in rats intestinal epithelium.•L. plantarum 49 and L. plantarum 201 reduced serum glucose levels in rats.•L. plantarum 49 and L. plantarum 201 reduced total cholesterol levels in rats.
This study assessed the effect of the combined application of essential oils (EOs) from Origanum vulgare L. – oregano (OVEO) and Rosmarinus officinalis L. – rosemary (ROEO), alone or in combination ...at subinhibitory concentrations, against three pathogenic bacteria that are associated with fresh leafy vegetables: Listeria monocytogenes (L. monocytogenes), Escherichia coli (E. coli) and Salmonella enterica Serovar Enteritidis (S. Enteritidis). The inhibitory effects were evaluated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI) and assessing the viable cell counts in vegetable broth and artificially infected vegetables over time. Still, the effects of the EOs on native spoilage native flora were assessed. The MIC of OVEO was 0.6 μL/mL against the test strains either in single and mixed inoculum. The MIC of ROEO was 5 μL/mL against L. monocytogenes and E. coli and 10 μL/mL against S. Enteritidis in single inocula, whereas it was 10 μL/mL against the mixed inoculum. The FICI of the combined EOs was 0.5 against the mixed bacterial inoculum, which suggested a synergic interaction. The incorporation of OVEO and ROEO alone (MIC) or combined at different subinhibitory concentrations in vegetable broth resulted in a decrease in the viable cell counts of all test strains over 24 h. Similarly, the EOs alone or in the tested combinations reduced the viable cell counts of all test strains in experimentally infected fresh vegetables, besides to decrease the counts of spoiling native flora (mesophilic bacteria, enterobacteria and fungi). These findings reinforce the rational for the use of OVEO and ROEO in combination at subinhibitory concentrations to guarantee the safety and extend the shelf life of fresh vegetables.
•Oregano and rosemary essential oils were tested as sanitizers in fresh vegetables.•Oregano and rosemary essential oils were tested in mixtures of subinhibitory amounts.•Oregano and rosemary essential oils were found to have a synergistic interaction.•Combining these essential oils sharply reduced pathogenic bacteria in leafy vegetables.•Combining these essential oils sharply reduced native spoilage flora in leafy vegetables.
Cashew apple by-product (CAB) is an important agro-industrial waste still underutilized, although it has been characterized as source of a variety of nutrients and bioactive compounds. This study ...evaluated the capability of freeze-dried CAB (FCAB) submitted to a simulated gastrointestinal digestion of inducing changes in relative abundance of distinct microbial groups found as part of human colonic microbiota, as well as in pH and short-chain fatty acid production during a 24-h in vitro fermentation using a pooled human fecal inocula. FCAB increased the relative abundance of
Bifidobacterium
and
Lactobacillus/Enterococcus
during colonic fermentation, besides to decrease the relative abundance of
Bacteroides/Prevotella
,
Eubacterium rectale/Clostridium coccoides,
and
Clostridium histolyticum
. FCAB increased the counts of lactic acid bacteria and decreased the counts of Enterobacteriaceae during colonic fermentation. Furthermore, FCAB decreased pH and increased the production of short-chain fatty acids in colonic fermentation media. These effects could be linked to contents of dietary fibers and the presence of fructans and different phenolic compounds found in FCAB. These results showed that FCAB induced positive alterations in composition and metabolic activity of human colonic microbiota in vitro, which indicate prebiotic properties.
This study aimed to obtain chitosan (CHI) from Cunninghamella elegans cultivated in corn step liquid (CSL)-based medium under optimized conditions and to assess the efficacy of the obtained CHI in ...inhibiting Botrytis cinerea and Penicillium expansum in laboratory media and when applied as a coating on table grapes (Vitis labrusca L.). Moreover, the influence of CHI-based coatings on several physical, physicochemical and sensory characteristics of the fruits during storage was assessed. According to the surface response methodology, the best conditions for isolating CHI from C. elegans cultivated in CSL-medium yielded 8.8g/100mL at pHs between 5.0 and 5.5 and at 180rpm. CHI from C. elegans inhibited mycelial growth and spore germination and caused morphological changes in the spores of the tested fungal strains. The CHI coatings delayed the growth of the assayed fungal strains in artificially infected grapes. Applying a CHI coating preserved the quality of grapes, as measured by some physical, physicochemical and sensory attributes, throughout the assessed storage time. These results demonstrate the potential of CHI from C. elegans to control post-harvest pathogenic fungi in fruits, in particular, B. cinerea and P. expansum in table grapes.
The indiscriminate use of oral ferrous sulfate (FeSO
) doses induces significant oxidative damage to health. However, carotene-rich foods such as buriti oil can help the endogenous antioxidant ...defense and still maintain other body functions. This study aimed to assess the effects of buriti oil intake in iron-overloaded rats by FeSO
administration. Buriti oil has β-carotene (787.05 mg/kg), α-tocopherol (689.02 mg/kg), and a predominance of monounsaturated fatty acids (91.30 g/100 g). Wistar rats (
= 32) were subdivided into two control groups that were fed a diet containing either soybean or buriti oil; and two groups which received a high daily oral dose of FeSO
(60 mg/kg body weight) and fed a diet containing either soybean (SFe) or buriti oil (Bfe). The somatic and hematological parameters, serum lipids, superoxide dismutase (SOD), and glutathione peroxidase (GPx) were determined after 17 days of iron overload. Somatic parameters were similar among groups. BFe showed a decrease in low-density lipoprotein (38.43%) and hemoglobin (7.51%); an increase in monocytes (50.98%), SOD activity in serum (87.16%), and liver (645.50%) hepatic GPx (1017.82%); and maintained serum GPx compared to SFe. Buriti oil showed systemic and hepatic antioxidant protection in iron-overloaded rats, which may be related to its high carotenoid, tocopherol, and fatty acid profile.
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•Malicia honey (MH) has procyanidins, epicatechin, naringenin and caffeic acid;•MH reduces adipocyte area and adiposity index in obese rats;•MH increases organic acids in faeces, ...intestine, and brain;•MH reversed prefrontal cortex damages and anxiety-like behaviour in obese rats.
This study evaluated the anti-adiposity and anxiolytic effects of malícia honey (MH) on obese rats. A total of 40 male Wistar rats were initially randomized into four groups: healthy (HG); obese (OG); and healthy (HGH) and obese (OGH) both treated with malícia honey by gavage (1000 mg/kg). The rats consumed a control or cafeteria diet for 16 weeks. Body weight, food intake, adiposity index, anxious-like behaviour and concentration of organic acids in the brain, intestine and faeces were analysed. Histological analyses were performed on adipose tissue and brain. MH showed procyanidin B1 and B2, epicatechin, and naringenin as the main polyphenols. The OGH had lower caloric intake (18 %), body weight (12 %) and lower adipocyte area compared to the OG. MH increased organic acids in biological materials and prevented the appearance of ischemic neurons. MH had an anti-adiposity effect, protected the nerve tissue and reversed anxious-like behaviour in obesity-induced rats.
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