Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions

• Published in: International journal of food microbiology 2019-03, Vol.292, p.126-136
• Main Authors: Albuquerque, Marcela Albuquerque Cavalcanti, Yamacita, Debora Satie, Bedani, Raquel, LeBlanc, Jean Guy, Saad, Susana Marta Isay
• Format: Article
• Language: English
• Subjects: Accessibility; Acidification; Bio-accessibility; Byproducts; Dietary supplements; Enrichment; Fermentation; Fermented soy product; Folate; Folic acid; Folic Acid - pharmacokinetics; Food Microbiology; Fructooligosaccharides; Fruits; Functional foods & nutraceuticals; Gastrointestinal Tract; Glycine max - microbiology; Hydrogen-Ion Concentration; Lacticaseibacillus rhamnosus - drug effects; Lactobacillus rhamnosus; Microbial Viability - drug effects; Microorganisms; Oligosaccharides - pharmacology; Parameters; Passiflora - chemistry; Passion fruit; Passion fruit by-product; Probiotic; Probiotics; Simulation; Soy products; Storage; Streptococcus thermophilus; Streptococcus thermophilus - drug effects; Survival; Viability; Vitamin B; Yogurt
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2018.12.012

This study aimed to evaluate the influence of passion fruit by-product (PFBP) and fructooligosaccharides (FOS) on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions during storage of the products at 4 °C for up to 28 days (at days 1, 14, and 28). Kinetic parameters and folate contents before and after fermentation were also evaluated. Four different bio-enriched soy products in which the two microorganisms were used in co-cultures were studied and PFBP and/or FOS were added at 1 g/100 g, except for the control product. No differences (p 8 log CFU/mL) during storage, whereas St. thermophilus TH-4 populations decreased by day 14 reaching counts between 6.4 and 5.5 log CFU/mL by day 28. The folate content of all FSP increased after fermentation and the simultaneous presence of PFBP and FOS stimulated the co-culture to increase folate production. Folate content in all FSP decreased during storage. Lb. rhamnosus LGG was recovered at the end of the simulated digestion, but PFBP and/or FOS did not affect recovery. The folate content increased during the gastrointestinal assay for all FSP, especially for FSP without supplementation, suggesting an in vitro increase of folate bio-accessibility. Therefore, the bio-enriched probiotic FSP presented a great potential as an innovative functional food by delivering probiotic microorganisms and providing 14% of the recommended daily folate intake. The folate content of the FSP might be increased during gastrointestinal stress conditions, which could contribute to increase the folate bio-accessibility in the gut. •Lactobacillus rhamnosus LGG was viable during the storage period of FSP.•Folate bio-enriched fermented soy products (FSP) were submitted to in vitro GI stress.•LGG survived the in vitro simulated gastrointestinal conditions.•Folate bio-accessibility increased during the simulated digestion of all FSP.•FSP with passion fruit by-product and FOS may represent 14% of the folate RDI.