Effects of digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-product on growth and metabolism of Lactobacillus and Bifidobacterium indicate prebiotic properties

• Published in: Food science & technology 2020-09, Vol.131, p.109766, Article 109766
• Main Authors: Lacerda Massa, Nayara Moreira, Dantas Duarte Menezes, Francisca Nayara, de Albuquerque, Thatyane Mariano Rodrigues, de Oliveira, Sônia Paula Alexandrino, Lima, Marcos dos Santos, Magnani, Marciane, de Souza, Evandro Leite
• Format: Article
• Language: English
• Subjects: Bifidobacterium; Fruit by-product; Lactobacillus; Modulation; Prebiotic properties
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2020.109766

This study evaluated whether jabuticaba by-product (JB) can exert prebiotic effects through the measurements of its stimulatory effects on growth and metabolism of probiotic L. acidophilus, L. casei and Bifidobacterium animalis subsp. lactis. Freeze-dried JB had high contents of dietary fiber, particularly of soluble fiber, and presence of sugars and a variety of phenolics. Freeze-dried JB was submitted to a simulated gastrointestinal digestion before use in assays. Digested JB showed positive prebiotic activity scores on examined probiotics. After a 48 h-cultivation in medium with digested JB (20 g/L), probiotics had counts >8 log CFU/mL, which were similar to those found in medium with fructooligosaccharides. Cultivation of probiotics in medium with digested JB resulted in decreased pH, increased production of lactic acid and short-chain fatty acids (i.e., acetic, butyric and propionic) and consumption of glucose and fructose over time, indicating intense metabolic activities. Probiotics had variable ability to metabolize specific phenolics of digested JB during cultivation. JB has potential prebiotic properties, which could be exploited in formulations of added-value food products. •Jabuticaba by-product (JB) had high fiber content and varied phenolic composition.•Digested JB showed positive prebiotic activity scores.•Digested JB promoted the growth of probiotic Bifidobacterium and Lactobacillus.•Digested JB stimulated Bifidobacterium and Lactobacillus metabolism.•Examined probiotics had variable capacity to metabolize JB phenolics.