Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Francyeli Araújo Silva; Rita de Cássia Ramos do Egypto Queiroga; Evandro Leite de Souza; Glenise Bierhalz Voss; Maria Manuela Estevez Pintado; Margarida Angélica da Silva Vasconcelos

doi:10.1016/j.fshw.2022.10.034

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Francyeli Araújo Silva^*, Rita de Cássia Ramos do Egypto Queiroga, Evandro Leite de Souza, Glenise Bierhalz Voss, Maria Manuela Estevez Pintado, Margarida Angélica da Silva Vasconcelos

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

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Abstract

Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.

Original language	English
Pages (from-to)	1331-1342
Number of pages	12
Journal	Food Science and Human Wellness
Volume	12
Issue number	4
DOIs	https://doi.org/10.1016/j.fshw.2022.10.034
Publication status	Published - Jul 2023

Keywords

Beneficial microorganisms
Goat dairy product
Grape
Gut microbiota
Modulatory effects

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.fshw.2022.10.034Licence: CC BY-NC-ND

57716285Final published version, 845 KBLicence: CC BY-NC-ND

http://hdl.handle.net/10400.14/39525Licence: CC BY-NC-ND

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Silva, F. A., Queiroga, R. D. C. R. D. E., Souza, E. L. D., Voss, G. B., Pintado, M. M. E., & Vasconcelos, M. A. D. S. (2023). Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro. Food Science and Human Wellness, 12(4), 1331-1342. https://doi.org/10.1016/j.fshw.2022.10.034

@article{90b37a97deed4f62ad1aeed38758d25e,

title = "Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro",

abstract = "Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.",

keywords = "Beneficial microorganisms, Goat dairy product, Grape, Gut microbiota, Modulatory effects",

author = "Silva, {Francyeli Ara{\'u}jo} and Queiroga, {Rita de C{\'a}ssia Ramos do Egypto} and Souza, {Evandro Leite de} and Voss, {Glenise Bierhalz} and Pintado, {Maria Manuela Estevez} and Vasconcelos, {Margarida Ang{\'e}lica da Silva}",

note = "Funding Information: The authors thank CAPES-Brazil (1734/2015) and PROPESQ-UFPE (23076.049914/2017-47) for their financial support and CNPq-Brazil for providing a scholarship to the first author. Publisher Copyright: {\textcopyright} 2022",

year = "2023",

month = jul,

doi = "10.1016/j.fshw.2022.10.034",

language = "English",

volume = "12",

pages = "1331--1342",

journal = "Food Science and Human Wellness",

issn = "2213-4530",

publisher = "Elsevier BV",

number = "4",

}

Silva, FA, Queiroga, RDCRDE, Souza, ELD, Voss, GB, Pintado, MME & Vasconcelos, MADS 2023, 'Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro', Food Science and Human Wellness, vol. 12, no. 4, pp. 1331-1342. https://doi.org/10.1016/j.fshw.2022.10.034

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro. / Silva, Francyeli Araújo; Queiroga, Rita de Cássia Ramos do Egypto; Souza, Evandro Leite de et al.
In: Food Science and Human Wellness, Vol. 12, No. 4, 07.2023, p. 1331-1342.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

AU - Silva, Francyeli Araújo

AU - Queiroga, Rita de Cássia Ramos do Egypto

AU - Souza, Evandro Leite de

AU - Voss, Glenise Bierhalz

AU - Pintado, Maria Manuela Estevez

AU - Vasconcelos, Margarida Angélica da Silva

N1 - Funding Information: The authors thank CAPES-Brazil (1734/2015) and PROPESQ-UFPE (23076.049914/2017-47) for their financial support and CNPq-Brazil for providing a scholarship to the first author. Publisher Copyright: © 2022

PY - 2023/7

Y1 - 2023/7

N2 - Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.

AB - Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.

KW - Beneficial microorganisms

KW - Goat dairy product

KW - Grape

KW - Gut microbiota

KW - Modulatory effects

UR - http://www.scopus.com/inward/record.url?scp=85142169132&partnerID=8YFLogxK

U2 - 10.1016/j.fshw.2022.10.034

DO - 10.1016/j.fshw.2022.10.034

M3 - Article

SN - 2213-4530

VL - 12

SP - 1331

EP - 1342

JO - Food Science and Human Wellness

JF - Food Science and Human Wellness

IS - 4

ER -

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Abstract

Keywords

UN SDGs

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

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Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Projects

CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Cite this