Avaliação de cepas de bactérias ácido láticas isoladas de frutos juçara nativos da Mata Atlântica quanto a propriedades probióticas In Vitro
DOI:
https://doi.org/10.5433/1679-0359.2024v45n5p1443Palavras-chave:
Lactococcus lactis, Leuconostoc pseudomesenteroides, Euterpe edulis Martius, Atividade de agregação, Sistema gastrointestinal simulado.Resumo
As bactérias ácido lácticas (BAL) são os microrganismos mais comuns aplicados como probióticos. Os benefícios dos probióticos dependem do tipo de cepa utilizada, portanto há sempre a necessidade de investigar novas culturas com propriedades probióticas. Frutas como a juçara, palmeira da Mata Atlântica, ameaçada de extinção, são nichos ricos em microrganismos, inclusive BAL. Assim, neste estudo foram investigadas as propriedades probióticas das cepas Lactococcus lactis J7 e Leuconostoc pseudomesenteroides JF17, isoladas de frutos de juçara (Euterpe edulis Martius), nativa da Mata Atlântica. Foram avaliadas características probióticas, como tolerância a sistemas gastrointestinais simulados, hidrofobicidade, propriedades de autoagregação e coagregação, inibição de microrganismos patogênicos e suas propriedades tecnológicas. A taxa de sobrevivência de L. lactis J7 e L. pseudomesenteroides JF17 diminuiu após condições gastrointestinais simuladas, porém, L. lactis J7 foi mais resistente, mantendo uma viabilidade ao final da fase entérica de 6,07 ± 0,16 log UFC mL-1. A cepa J7 também apresentou o maior valor em termos de hidrofobicidade (12,55 ± 0,52%), autoagregação (25,63 ± 0,75%) e capacidade de coagregação com E. coli ATCC 25922 (21,52 ± 0,98%) e S. Enteritidis ATCC 13076 (22,68 ± 1,01%). No entanto, tanto J7 quanto JF17 tiveram atividade antimicrobiana confirmadas pelo sistema de placas de ágar multicamadas. Além disso, o crescimento das cepas foi influenciado pela temperatura, e elas conseguiram crescer em altas concentrações de cloreto de sódio (6%). Assim, L. lactis J7 é um candidato probiótico promissor para o desenvolvimento de produtos funcionais. No entanto, mais estudos devem ser realizados para investigar as propriedades destas bactérias probióticas utilizando modelos animais. Novas cepas isoladas de frutos devem ser estudadas para ampliar o uso de microrganismos probióticos no desenvolvimento de alimentos e medicamentos.
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