Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl
<i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This stu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2960 |
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| author | Karoliny Brito Sampaio Thatyane Mariano Rodrigues de Albuquerque Noádia Priscila Araújo Rodrigues Maria Elieidy Gomes de Oliveira Evandro Leite de Souza |
| author_facet | Karoliny Brito Sampaio Thatyane Mariano Rodrigues de Albuquerque Noádia Priscila Araújo Rodrigues Maria Elieidy Gomes de Oliveira Evandro Leite de Souza |
| author_sort | Karoliny Brito Sampaio |
| collection | DOAJ |
| description | <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being <i>Lacticaseibacillus paracasei</i> or <i>Lacticaseibacillus casei</i>. The results indicate xique-xique as a source of potentially probiotic LAB isolates. |
| first_indexed | 2024-03-10T04:08:02Z |
| format | Article |
| id | doaj.art-320b6087da984ce3bb612b2edbb74cba |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:08:02Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-320b6087da984ce3bb612b2edbb74cba2023-11-23T08:16:48ZengMDPI AGFoods2304-81582021-12-011012296010.3390/foods10122960Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex RowlKaroliny Brito Sampaio0Thatyane Mariano Rodrigues de Albuquerque1Noádia Priscila Araújo Rodrigues2Maria Elieidy Gomes de Oliveira3Evandro Leite de Souza4Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, BrazilLaboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, BrazilLaboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, BrazilLaboratory of Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, BrazilLaboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil<i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being <i>Lacticaseibacillus paracasei</i> or <i>Lacticaseibacillus casei</i>. The results indicate xique-xique as a source of potentially probiotic LAB isolates.https://www.mdpi.com/2304-8158/10/12/2960xique-xiqueunconventional plant foodprobioticstechnological propertiessurvivalphysiological functionalities |
| spellingShingle | Karoliny Brito Sampaio Thatyane Mariano Rodrigues de Albuquerque Noádia Priscila Araújo Rodrigues Maria Elieidy Gomes de Oliveira Evandro Leite de Souza Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl Foods xique-xique unconventional plant food probiotics technological properties survival physiological functionalities |
| title | Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl |
| title_full | Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl |
| title_fullStr | Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl |
| title_full_unstemmed | Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl |
| title_short | Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus <i>Pilosocereus gounellei</i> (A. Weber ex. K. Schum.) Bly. ex Rowl |
| title_sort | selection of lactic acid bacteria with in vitro probiotic related characteristics from the cactus i pilosocereus gounellei i a weber ex k schum bly ex rowl |
| topic | xique-xique unconventional plant food probiotics technological properties survival physiological functionalities |
| url | https://www.mdpi.com/2304-8158/10/12/2960 |
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