Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system

Autores
Bockor, Sabrina Sol; Diaz Appella, Mateo Nicolás; Gordillo, Tania Belén; Palomino, Maria Mercedes; Ruzal, Sandra Mónica; Allievi, Mariana Caludia
Año de publicación
2021
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Dairy products containing probiotic bacteria are one of the most popular functional foods. To exert their health benefit, probiotics must remain viable throughout the shelf life of the product and throughout the gastrointestinal tract. On the other hand, there is growing evidence that omega 3 have several beneficial health effects as well as a nutritional role. The effect of interactions between probiotics and omega 3 (DHA/EPA) has not been well explored in yogurts, the main vehicle for probiotics. The primary objective of this work was the optimization of an experimental model based on a miniature scale yogurt prototype system (1 mL) where starter and probiotic strains are co-cultivated with or without omega 3. Survival analysis was performed on mini-yogurts with increasing concentrations of EPA and DHA (maximum dose 2500 mg / 200 g yogurt), determining the maximum concentration that can be used without reducing the values required for the probiotic strain to exert its beneficial action. Additionally, characteristics and changes of the bacterial surface in the yogurt medium with or without added EPA /DHA were analyzed. Twenty eight-day survival dynamics of starter strains and probiotic Lacticaseibacillus casei BL23 (L. casei) were consistent with other laboratory-scale reports using volumes from 50 to 200 ml. We found that all bacterial strains survived against the maximum EPA/DHA dose until day 28 of storage. The viability of L. casei from yogurt fortified with EPA/DHA in the presence of gastric and intestinal juices was studied and there was a slight decrease in viability. Yogurt properties, such as syneresis and pH, were measured in the mini-yogurt system. These parameters were not altered by the addition of omega 3 and they were comparable to low-fat yogurts. It is possible to use DHA/EPA concentrations that correspond to 20, 50 and 100% of the recommended daily dose for this L. casei yogurt. The surface properties were analyzed by MATS using xylene and chloroform as solvents. This is the first MATS measurement report from cells grown in milk. Significant differences were observed in the affinity to xylene for L. casei in milk medium (19.70 ± 5.09 %) and omega-3 milk medium (46.50 ± 1.80 %) compared to the MRS medium (16.77 ± 1.11 %). The affinity to chloroform was higher than 95% in all conditions. Higher affinity to xylene, showing increased surface hydrophobicity, could result in better adhesion to the intestinal tract, where L. casei exerts its function. Bacterial adhesion to intestinal cells assay will be carried out to confirm this. The development of yogurt prototypes on a miniature scale proved to be an optimal system to analyze microbiological and biochemical parameters, with the benefit of being able to analyze multiple variables at low cost in a single step, with a greater number of replicates.
Fil: Bockor, Sabrina Sol. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Diaz Appella, Mateo Nicolás. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica; Argentina
Fil: Gordillo, Tania Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Palomino, Maria Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Ruzal, Sandra Mónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Allievi, Mariana Caludia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
LVII SAIB Meeting; XVI SAMIGE Meeting
Argentina
Sociedad Argentina de Investigación en Bioquímica y Biología Molecular
Materia
Bacterias Ácido Lácticas
Sistema de miniyogures
Omega 3
Digestión in vitro
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/249771
Acceder
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spelling Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype systemBockor, Sabrina SolDiaz Appella, Mateo NicolásGordillo, Tania BelénPalomino, Maria MercedesRuzal, Sandra MónicaAllievi, Mariana CaludiaBacterias Ácido LácticasSistema de miniyoguresOmega 3Digestión in vitrohttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Dairy products containing probiotic bacteria are one of the most popular functional foods. To exert their health benefit, probiotics must remain viable throughout the shelf life of the product and throughout the gastrointestinal tract. On the other hand, there is growing evidence that omega 3 have several beneficial health effects as well as a nutritional role. The effect of interactions between probiotics and omega 3 (DHA/EPA) has not been well explored in yogurts, the main vehicle for probiotics. The primary objective of this work was the optimization of an experimental model based on a miniature scale yogurt prototype system (1 mL) where starter and probiotic strains are co-cultivated with or without omega 3. Survival analysis was performed on mini-yogurts with increasing concentrations of EPA and DHA (maximum dose 2500 mg / 200 g yogurt), determining the maximum concentration that can be used without reducing the values required for the probiotic strain to exert its beneficial action. Additionally, characteristics and changes of the bacterial surface in the yogurt medium with or without added EPA /DHA were analyzed. Twenty eight-day survival dynamics of starter strains and probiotic Lacticaseibacillus casei BL23 (L. casei) were consistent with other laboratory-scale reports using volumes from 50 to 200 ml. We found that all bacterial strains survived against the maximum EPA/DHA dose until day 28 of storage. The viability of L. casei from yogurt fortified with EPA/DHA in the presence of gastric and intestinal juices was studied and there was a slight decrease in viability. Yogurt properties, such as syneresis and pH, were measured in the mini-yogurt system. These parameters were not altered by the addition of omega 3 and they were comparable to low-fat yogurts. It is possible to use DHA/EPA concentrations that correspond to 20, 50 and 100% of the recommended daily dose for this L. casei yogurt. The surface properties were analyzed by MATS using xylene and chloroform as solvents. This is the first MATS measurement report from cells grown in milk. Significant differences were observed in the affinity to xylene for L. casei in milk medium (19.70 ± 5.09 %) and omega-3 milk medium (46.50 ± 1.80 %) compared to the MRS medium (16.77 ± 1.11 %). The affinity to chloroform was higher than 95% in all conditions. Higher affinity to xylene, showing increased surface hydrophobicity, could result in better adhesion to the intestinal tract, where L. casei exerts its function. Bacterial adhesion to intestinal cells assay will be carried out to confirm this. The development of yogurt prototypes on a miniature scale proved to be an optimal system to analyze microbiological and biochemical parameters, with the benefit of being able to analyze multiple variables at low cost in a single step, with a greater number of replicates.Fil: Bockor, Sabrina Sol. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Diaz Appella, Mateo Nicolás. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica; ArgentinaFil: Gordillo, Tania Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Palomino, Maria Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Ruzal, Sandra Mónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Allievi, Mariana Caludia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; ArgentinaLVII SAIB Meeting; XVI SAMIGE MeetingArgentinaSociedad Argentina de Investigación en Bioquímica y Biología MolecularSociedad Argentina de Investigación Bioquímica y Biología Molecular2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/249771Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system; LVII SAIB Meeting; XVI SAMIGE Meeting; Argentina; 2021; 1-11667-5746CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://congresos.g2consultora.com/wp-content/uploads/2021/10/Biocell-Preprint-SAIB-SAMIGE-2021.pdfNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:35:22Zoai:ri.conicet.gov.ar:11336/249771instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:35:22.424CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
title Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
spellingShingle Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
Bockor, Sabrina Sol
Bacterias Ácido Lácticas
Sistema de miniyogures
Omega 3
Digestión in vitro
title_short Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
title_full Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
title_fullStr Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
title_full_unstemmed Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
title_sort Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system
dc.creator.none.fl_str_mv Bockor, Sabrina Sol
Diaz Appella, Mateo Nicolás
Gordillo, Tania Belén
Palomino, Maria Mercedes
Ruzal, Sandra Mónica
Allievi, Mariana Caludia
author Bockor, Sabrina Sol
author_facet Bockor, Sabrina Sol
Diaz Appella, Mateo Nicolás
Gordillo, Tania Belén
Palomino, Maria Mercedes
Ruzal, Sandra Mónica
Allievi, Mariana Caludia
author_role author
author2 Diaz Appella, Mateo Nicolás
Gordillo, Tania Belén
Palomino, Maria Mercedes
Ruzal, Sandra Mónica
Allievi, Mariana Caludia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Bacterias Ácido Lácticas
Sistema de miniyogures
Omega 3
Digestión in vitro
topic Bacterias Ácido Lácticas
Sistema de miniyogures
Omega 3
Digestión in vitro
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Dairy products containing probiotic bacteria are one of the most popular functional foods. To exert their health benefit, probiotics must remain viable throughout the shelf life of the product and throughout the gastrointestinal tract. On the other hand, there is growing evidence that omega 3 have several beneficial health effects as well as a nutritional role. The effect of interactions between probiotics and omega 3 (DHA/EPA) has not been well explored in yogurts, the main vehicle for probiotics. The primary objective of this work was the optimization of an experimental model based on a miniature scale yogurt prototype system (1 mL) where starter and probiotic strains are co-cultivated with or without omega 3. Survival analysis was performed on mini-yogurts with increasing concentrations of EPA and DHA (maximum dose 2500 mg / 200 g yogurt), determining the maximum concentration that can be used without reducing the values required for the probiotic strain to exert its beneficial action. Additionally, characteristics and changes of the bacterial surface in the yogurt medium with or without added EPA /DHA were analyzed. Twenty eight-day survival dynamics of starter strains and probiotic Lacticaseibacillus casei BL23 (L. casei) were consistent with other laboratory-scale reports using volumes from 50 to 200 ml. We found that all bacterial strains survived against the maximum EPA/DHA dose until day 28 of storage. The viability of L. casei from yogurt fortified with EPA/DHA in the presence of gastric and intestinal juices was studied and there was a slight decrease in viability. Yogurt properties, such as syneresis and pH, were measured in the mini-yogurt system. These parameters were not altered by the addition of omega 3 and they were comparable to low-fat yogurts. It is possible to use DHA/EPA concentrations that correspond to 20, 50 and 100% of the recommended daily dose for this L. casei yogurt. The surface properties were analyzed by MATS using xylene and chloroform as solvents. This is the first MATS measurement report from cells grown in milk. Significant differences were observed in the affinity to xylene for L. casei in milk medium (19.70 ± 5.09 %) and omega-3 milk medium (46.50 ± 1.80 %) compared to the MRS medium (16.77 ± 1.11 %). The affinity to chloroform was higher than 95% in all conditions. Higher affinity to xylene, showing increased surface hydrophobicity, could result in better adhesion to the intestinal tract, where L. casei exerts its function. Bacterial adhesion to intestinal cells assay will be carried out to confirm this. The development of yogurt prototypes on a miniature scale proved to be an optimal system to analyze microbiological and biochemical parameters, with the benefit of being able to analyze multiple variables at low cost in a single step, with a greater number of replicates.
Fil: Bockor, Sabrina Sol. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Diaz Appella, Mateo Nicolás. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Biológica; Argentina
Fil: Gordillo, Tania Belén. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Palomino, Maria Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Ruzal, Sandra Mónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Allievi, Mariana Caludia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química Biológica de la Facultad de Ciencias Exactas y Naturales; Argentina
LVII SAIB Meeting; XVI SAMIGE Meeting
Argentina
Sociedad Argentina de Investigación en Bioquímica y Biología Molecular
description Dairy products containing probiotic bacteria are one of the most popular functional foods. To exert their health benefit, probiotics must remain viable throughout the shelf life of the product and throughout the gastrointestinal tract. On the other hand, there is growing evidence that omega 3 have several beneficial health effects as well as a nutritional role. The effect of interactions between probiotics and omega 3 (DHA/EPA) has not been well explored in yogurts, the main vehicle for probiotics. The primary objective of this work was the optimization of an experimental model based on a miniature scale yogurt prototype system (1 mL) where starter and probiotic strains are co-cultivated with or without omega 3. Survival analysis was performed on mini-yogurts with increasing concentrations of EPA and DHA (maximum dose 2500 mg / 200 g yogurt), determining the maximum concentration that can be used without reducing the values required for the probiotic strain to exert its beneficial action. Additionally, characteristics and changes of the bacterial surface in the yogurt medium with or without added EPA /DHA were analyzed. Twenty eight-day survival dynamics of starter strains and probiotic Lacticaseibacillus casei BL23 (L. casei) were consistent with other laboratory-scale reports using volumes from 50 to 200 ml. We found that all bacterial strains survived against the maximum EPA/DHA dose until day 28 of storage. The viability of L. casei from yogurt fortified with EPA/DHA in the presence of gastric and intestinal juices was studied and there was a slight decrease in viability. Yogurt properties, such as syneresis and pH, were measured in the mini-yogurt system. These parameters were not altered by the addition of omega 3 and they were comparable to low-fat yogurts. It is possible to use DHA/EPA concentrations that correspond to 20, 50 and 100% of the recommended daily dose for this L. casei yogurt. The surface properties were analyzed by MATS using xylene and chloroform as solvents. This is the first MATS measurement report from cells grown in milk. Significant differences were observed in the affinity to xylene for L. casei in milk medium (19.70 ± 5.09 %) and omega-3 milk medium (46.50 ± 1.80 %) compared to the MRS medium (16.77 ± 1.11 %). The affinity to chloroform was higher than 95% in all conditions. Higher affinity to xylene, showing increased surface hydrophobicity, could result in better adhesion to the intestinal tract, where L. casei exerts its function. Bacterial adhesion to intestinal cells assay will be carried out to confirm this. The development of yogurt prototypes on a miniature scale proved to be an optimal system to analyze microbiological and biochemical parameters, with the benefit of being able to analyze multiple variables at low cost in a single step, with a greater number of replicates.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/249771
Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system; LVII SAIB Meeting; XVI SAMIGE Meeting; Argentina; 2021; 1-1
1667-5746
CONICET Digital
CONICET
url http://hdl.handle.net/11336/249771
identifier_str_mv Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system; LVII SAIB Meeting; XVI SAMIGE Meeting; Argentina; 2021; 1-1
1667-5746
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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dc.publisher.none.fl_str_mv Sociedad Argentina de Investigación Bioquímica y Biología Molecular
publisher.none.fl_str_mv Sociedad Argentina de Investigación Bioquímica y Biología Molecular
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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