In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract.

Journal: Food research international (Ottawa, Ont.)
PMID: 30716912

Abstract

This study evaluated the viability of Lactobacillus rhamnosus GG (LGG) and its in vitro and in vivo resistance to the gastrointestinal tract (GIT) when carried by a mixed fermented pineapple and jussara juice. The effects of product ingestion on the biochemical characteristics of the blood and on the development of aberrant crypt foci (ACF) in Wistar rats were also determined. The LGG viability in probiotic juice was higher than 7.2 log CFU/mL throughout 28 days at 8 °C. The mean count of the probiotic microorganism in the fecal samples of the rats was 5.6 log CFU/g, identical to the count at the end of the in vitro trial (enteric phase II), indicating that the mixed pineapple and jussara juice was an excellent vehicle for LGG. No difference (p > .05) was verified to ACF among the groups. However, the results for the probiotic culture viability and its in vitro and in vivo resistance to the gastrointestinal tract suggest that this juice is an excellent carrier matrix for LGG and contributed to a reduction in the levels of the LDL (low density lipoprotein) fraction of the blood cholesterol, thus being an aid in the control of coronary diseases.

Authors

  • Renata Cristina de Almeida Bianchini Campos
    Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Dr. José Sebastião da Paixão Avenue, w/n., Lindo Vale, 36180-000 Rio Pomba, Minas Gerais State, Brazil.
  • Eliane Maurício Furtado Martins
    Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Dr. José Sebastião da Paixão Avenue, w/n., Lindo Vale, 36180-000 Rio Pomba, Minas Gerais State, Brazil.
  • Bruno de Andrade Pires
    Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Dr. José Sebastião da Paixão Avenue, w/n., Lindo Vale, 36180-000 Rio Pomba, Minas Gerais State, Brazil.
  • Maria do Carmo Gouveia Peluzio
    Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil.
  • André Narvaes da Rocha Campos
    Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Dr. José Sebastião da Paixão Avenue, w/n., Lindo Vale, 36180-000 Rio Pomba, Minas Gerais State, Brazil.
  • Afonso Mota Ramos
    Department of Food Technology, Federal University of Viçosa, P.H. Rolfs Avenue w/n., 36570-000 Viçosa, Minas Gerais State, Brazil.
  • Bruno Ricardo de Castro Leite Júnior
    Department of Food Technology, Federal University of Viçosa, P.H. Rolfs Avenue w/n., 36570-000 Viçosa, Minas Gerais State, Brazil.
  • Aurélia Dornelas de Oliveira Martins
    Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Dr. José Sebastião da Paixão Avenue, w/n., Lindo Vale, 36180-000 Rio Pomba, Minas Gerais State, Brazil.
  • Roselir Ribeiro da Silva
    Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Dr. José Sebastião da Paixão Avenue, w/n., Lindo Vale, 36180-000 Rio Pomba, Minas Gerais State, Brazil.
  • Maurilio Lopes Martins
    Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Dr. José Sebastião da Paixão Avenue, w/n., Lindo Vale, 36180-000 Rio Pomba, Minas Gerais State, Brazil. Electronic address: maurilio.martins@ifsudestemg.edu.br.

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