Avaliação de cepas de bactérias ácido láticas isoladas de frutos juçara nativos da Mata Atlântica quanto a propriedades probióticas In Vitro

Autores

DOI:

https://doi.org/10.5433/1679-0359.2024v45n5p1443

Palavras-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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Biografia do Autor

Fernanda Silva Farinazzo , Universidade Federal da Fronteira Sul

Profa. Dra., Curso de Graduação em Engenharia de Alimentos, Universidade Federal da Fronteira Sul, UFFS, Laranjeiras do Sul, PR, Brasil.

Maria Thereza Carlos Fernandes, Universidade do Norte do Paraná

Profa. Dra., Curso de Graduação em Farmácia, Universidade do Norte do Paraná, UNOPAR, Arapongas, PR, Brasil.

Carolina Saori Ishii Mauro, Universidade Positivo

Profa. Dra., Curso de Graduação em Farmácia e Biomedicina, Universidade Positivo, UP, Londrina, PR, Brasil.

Marsilvio Lima de Moraes Filho, Universidade Estadual de Maringá

Prof. Dr., Curso de Graduação em Tecnologia de Alimentos, Universidade Estadual de Maringá, UEM, Umuarama, PR, Brasil.

Fabiane Bach, Universidade Estadual de Mato Grosso do Sul

Profa. Dra., Curso de Graduação em Engenharia de Alimentos, Universidade Estadual do Mato Grosso do Sul, UEMS, Naviraí, MS, Brasil.

Sandra Garcia, Universidade Estadual de Londrina

Profa Dra., Programa de Pós-Graduação em Ciência dos Alimentos, Universidade Estadual de Londrina, UEL, Londrina, PR, Brasil.

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2024-09-04

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Farinazzo , F. S., Fernandes, M. T. C., Mauro, C. S. I., Moraes Filho, M. L. de, Bach, F., & Garcia, S. (2024). Avaliação de cepas de bactérias ácido láticas isoladas de frutos juçara nativos da Mata Atlântica quanto a propriedades probióticas In Vitro. Semina: Ciências Agrárias, 45(5), 1443–1462. https://doi.org/10.5433/1679-0359.2024v45n5p1443

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