Uso de probióticos e prebióticos para cães e gatos / Use of probiotics and prebiotics in dogs and a cats

O objetivo deste trabalho foi apresentar dados bibliográficos sobre o uso de probióticos e prebióticos nos suplementos alimentares de cães e gatos. A aplicação de probióticos e prebióticos tem a função de auxiliar a colonização de microrganismos benéficos, tais como Lactobacillus fermentum, Lactobacillus rhamnosus Saccharomyces cerevisiae, Enterococcus faecium, Lactobacillus plantarum, Bifidobacterium bifidum e Lactobacillus acidophilus, Lactobacillus casei e Lactobacillus lactis, favorecendo a absorção de nutrientes e auxiliando na síntese de vitaminas e proteínas. Os probióticos se tornam especialmente importantes em situações de estresse, as quais podem causar diminuição da imunidade do animal. Podem ser utilizados desde o nascimento até a velhice do animal em situações como desmame, mudança de ração, períodos de vacinação, medicações e até mesmo em mudanças de ambiente. Os prebióticos são definidos como ingredientes nutricionais não digeríveis, tais como inulina, pectina, galactoligossacarídeos, xilooligossacarídeos, mananoligossacarídeos, frutooligossacarídeos e leveduras inativadas, que afetam beneficamente o hospedeiro, estimulando seletivamente o crescimento e a atividade das bactérias intestinais benéficas, melhorando sua saúde e, assim, dando menos espaço para as bactérias patogênicas. A revisão bibliográfica foi realizada, a partir de livros, dissertações, teses e artigos científicos encontrados nas bases de dados on line do Google Acadêmico, Scielo (Scientific Eletronic Library Online), Science Direct e revistas científicas, incluindo publicações de 1988 a 2021. Desse modo, esta revisão é de suma importância para enfatizar o emprego dos probióticos e prebióticos na alimentação de cães e gatos, melhorando, assim, sua qualidade e consequentemente atuando sobre a microbiota gastrointestinal, promovendo uma vida mais longa e saudável a esses pets.

The aim of this work was to present bibliographic data on the use of probiotics and prebiotics in dietary supplements for dogs and cats. The application of probiotics and prebiotics has the function of assisting the colonization of beneficial microorganisms, such as Lactobacillus fermentum, Lactobacillus rhamnosus Saccharomyces cerevisiae, Enterococcus faecium, Lactobacillus plantarum, Bifidobacterium bifidum e Lactobacillus acidophillus, Lactobacillus casei and Lactobacillus lactis, favoring the absorption of nutrients, assisting in the synthesis of vitamins and proteins. Probiotics become especially important in stressful situations, which can cause decreased animal immunity. They can be used from birth to the old age of the animal, in situations such as weaning, change of feed, periods of vaccination, medications and even changes in the environment. Prebiotics are defined as non-digestible nutritional ingredients, such as inulin, pectin, galactoligosaccharides, xylooligosaccharides, mannan oligosaccharides, fructooligosaccharides, inactivated yeasts, which affect the host, selectively stimulating the growth and activity of beneficial intestinal bacteria, thus promoting health, thus promoting health giving less space for pathogenic bacteria. The bibliographic review was carried out, from books, dissertations, theses and scientific articles found in the online databases of Google Scholar, Scielo (Scientific Electronic Library Online), Science Direct and scientific journals, including publications from 1988 to 2021. Thus, this review is extremely important to emphasize the use of probiotics and prebiotics in the feeding of dogs and cats, thus improving their quality, consequently acting on the gastrointestinal microbiota promoting a longer and healthier life for these pets.

The effect of probiotics on ntestinal motility in an experimental short bowel model

Purpose To investigate the effect of probiotics on spontaneous contractions of smooth muscle isolated from jejunum and ileum of rat model. Methods Four rat groups were created (n=8, in each) including control (Group 1), control+probiotic (Group 2), short bowel (Group 3), and short bowel+probiotic (Group 4). Groups 1 and 2 underwent sham operation, Groups 3 and 4 underwent massive bowel resection. Bifidobacterium Lactis was administered in Groups 2 and 4 daily (P.O.) for three weeks. On postoperative week 3, rats were sacrificed, and jejunum and ileum smooth muscle were isolated for organ bath. Muscle contraction changes were analyzed before and after addition of antagonists. Results Short bowel group exhibited increased amplitude and frequency of spontaneous contractions. The addition of probiotics significantly decreased enhanced amplitude and frequency of bowel contraction in short bowel group and returned to control values. L-NNA increased amplitude and frequency of contractions in all groups. While indomethacin and nimesulide increased the amplitude in all groups, the frequency was only increased in jejunum. Hexamethonium and tetrodotoxin did not change the contraction characteristics in all groups. Conclusion We suggest that early use of probiotics may significantly regulate bowel motility, and accordingly improve absorption of nutrients in short bowel syndrome.(AU)

Viabilidade de culturas probióticas em queijos tipo Minas Frescal / Viability of probiotic cultures in cheese Minas Frescal type

Os consumidores estão mais exigentes com a qualidade dos alimentos, e diante deste cenário, a adição de bactérias probióticas com apelo na saúde é uma tendência promissora, principalmente em produtos lácteos como queijo Minas Frescal. Objetivou-se verificar a viabilidade da adição de L. acidophilus LA-5 e B. animalis subsp. lactis BB-12 em queijo Minas Frescal, sob refrigeração a 4ºC, no 0, 7, 14 e 21 dias de armazenamento. As amostras foram inoculadas em ágar MRS e incubadas em anaerobiose a 35°C ± 2ºC por 48 horas. A população de células viáveis de bactérias probióticas se manteve nos níveis mínimos exigido pela legislação (10(8)-10(9) UFC g-1) durante todo o tempo de prateleira, o que evidencia a qualidade do queijo Minas Frescal como matriz alimentícia adequada e como um alimento potencialmente probiótico.(AU)

Viabilidade de culturas probióticas em queijos tipo Minas Frescal / Viability of probiotic cultures in cheese Minas Frescal type

Os consumidores estão mais exigentes com a qualidade dos alimentos, e diante deste cenário, a adição de bactérias probióticas com apelo na saúde é uma tendência promissora, principalmente em produtos lácteos como queijo Minas Frescal. Objetivou-se verificar a viabilidade da adição de L. acidophilus LA-5 e B. animalis subsp. lactis BB-12 em queijo Minas Frescal, sob refrigeração a 4ºC, no 0, 7, 14 e 21 dias de armazenamento. As amostras foram inoculadas em ágar MRS e incubadas em anaerobiose a 35°C ± 2ºC por 48 horas. A população de células viáveis de bactérias probióticas se manteve nos níveis mínimos exigido pela legislação (10(8)-10(9) UFC g-1) durante todo o tempo de prateleira, o que evidencia a qualidade do queijo Minas Frescal como matriz alimentícia adequada e como um alimento potencialmente probiótico.

Ação in vivo de Lactococcus lactis subsp. lactis com potencial probiótico na estabilização de células cancerígenas no epitélio colorretal / In vivo action of Lactococcus lactis subsp. lactis with probiotic potential in the stabilization of cancer cells in the colorectal epithelium

Na última década, a ciência contribuiu significativamente para inúmeros avanços em relação ao tratamento e prevenção do câncer colorretal (CCR), porém, a prevalência global e a taxa de mortalidade permanecem elevadas. Há relatos sobre efeitos benéficos de espécies de Bifidobacterium e Lactobacillus com potencial probiótico na prevenção de CCR. No entanto, a bactéria probiótica Lactococcus lactis subps. lactis é comumente utilizada para fins industriais, não havendo comprovações in vivo sobre seu potencial anticarcinogênico. Visto o interesse emergente dos efeitos benéficos dos probióticos a fim de prevenir ou tratar o CCR, o presente estudo objetivou explorar os efeitos de L. lactis subsp. lactis sobre o CCR. Ratos Wistar receberam doses subcutâneas de 1,2 dimetilhidrazina (DMH) e suspensão de L. lactis subsp. lactis por via oral. Após 20 semanas, os tecidos intestinais foram analisados e de acordo com o resultado, o isolado demonstrou potencial anticarcinogênico contra CCR.(AU)

Ação in vivo de Lactococcus lactis subsp. lactis com potencial probiótico na estabilização de células cancerígenas no epitélio colorretal / In vivo action of Lactococcus lactis subsp. lactis with probiotic potential in the stabilization of cancer cells in the colorectal epithelium

Na última década, a ciência contribuiu significativamente para inúmeros avanços em relação ao tratamento e prevenção do câncer colorretal (CCR), porém, a prevalência global e a taxa de mortalidade permanecem elevadas. Há relatos sobre efeitos benéficos de espécies de Bifidobacterium e Lactobacillus com potencial probiótico na prevenção de CCR. No entanto, a bactéria probiótica Lactococcus lactis subps. lactis é comumente utilizada para fins industriais, não havendo comprovações in vivo sobre seu potencial anticarcinogênico. Visto o interesse emergente dos efeitos benéficos dos probióticos a fim de prevenir ou tratar o CCR, o presente estudo objetivou explorar os efeitos de L. lactis subsp. lactis sobre o CCR. Ratos Wistar receberam doses subcutâneas de 1,2 dimetilhidrazina (DMH) e suspensão de L. lactis subsp. lactis por via oral. Após 20 semanas, os tecidos intestinais foram analisados e de acordo com o resultado, o isolado demonstrou potencial anticarcinogênico contra CCR.

Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides / Desenvolvimento e caracterização de iogurte light elaborado com Bifidobacterium animalis subsp. Lactis Bb-12 e fruto-oligossacarídeos

This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival.(AU)

Este estudo teve como objetivo avaliar os efeitos da adição de cultura probiótica (Bifidobacterium animalis subsp. Lactis Bb-12) e prebióticos (fructooligosacarídeo - FOS) a formulações de iogurte armazenadas a 4°C por 28 dias, utilizando um planejamento experimental (variáveis independentes: (0-3% de FOS e cultura probiótica starter 0-3%). Foram analisados pH, acidez, gordura, sinérese, proteína, ºBrix, açúcares, FOS e contagem de bactérias probióticas. As formulações de iogurte adicionado de probiótico e prebiótico apresentaram menor acidez, sinérese e glicose quando comparados ao iogurte controle e também em comparação com as formulações contendo probiótico e prebiótico sozinhas. A formulação com 3% de probiótico e prebiótico apresentou menor perda de concentração de FOS e, após 28 dias, apresentou 1,5g de FOS por 100g (0,3% de kestose, 0,7% de nystose , 0,5% de fructosil-nistose). Além disso, a adição de prebióticos exerceu um efeito protetor sobre as bactérias probióticas e aumentou a sua sobrevivência.(AU)

Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides / Desenvolvimento e caracterização de iogurte light elaborado com Bifidobacterium animalis subsp. Lactis Bb-12 e fruto-oligossacarídeos

This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival.

Este estudo teve como objetivo avaliar os efeitos da adição de cultura probiótica (Bifidobacterium animalis subsp. Lactis Bb-12) e prebióticos (fructooligosacarídeo - FOS) a formulações de iogurte armazenadas a 4°C por 28 dias, utilizando um planejamento experimental (variáveis independentes: (0-3% de FOS e cultura probiótica starter 0-3%). Foram analisados pH, acidez, gordura, sinérese, proteína, ºBrix, açúcares, FOS e contagem de bactérias probióticas. As formulações de iogurte adicionado de probiótico e prebiótico apresentaram menor acidez, sinérese e glicose quando comparados ao iogurte controle e também em comparação com as formulações contendo probiótico e prebiótico sozinhas. A formulação com 3% de probiótico e prebiótico apresentou menor perda de concentração de FOS e, após 28 dias, apresentou 1,5g de FOS por 100g (0,3% de kestose, 0,7% de nystose , 0,5% de fructosil-nistose). Além disso, a adição de prebióticos exerceu um efeito protetor sobre as bactérias probióticas e aumentou a sua sobrevivência.

Microencapsulação de probióticos por spray drying: avaliação da sobrevivência sob condições gastrointestinais simuladas e da viabilidade sob diferentes temperaturas de armazenamento / Microencapsulation of probiotics by spray drying: evaluation of survival in simulated gastrointestinal conditions and availability under different storage temperatures

O objetivo deste trabalho foi avaliar microcápsulas contendo Bifidobacterium animalis e Lactobacillus acidophilus, produzidas por spray drying. Ensaios de sobrevivência foram conduzidos para avaliar a resistência dos probióticos a condições gastrointestinais simuladas e a sua viabilidade durante 120 dias de armazenamento a 4ºC e 25ºC, além da análise morfológica das microcápsulas. A microencapsulação protegeu os probióticos das condições gastrointestinais simuladas, os quais permaneceram viáveis após 120 dias de armazenamento a 4ºC e 25ºC, sendo mais viáveis a 4ºC. As microcápsulas apresentaram forma esférica, com superfície contínua relativamente lisa e sem fissuras. O estudo indica que microcápsulas de B. animalis e L. acidophilus, produzidas por spray drying, sobrevivem a condições gastrointestinais simuladas e podem ser melhor armazenadas por 120 dias a 4ºC.(AU)

The aim of this study was to evaluate microcapsules containing Lactobacillus acidophilus and Bifidobacterium animalis by spray drying. Survival assays were conducted to evaluate the resistance of probiotics to simulated gastrointestinal conditions and its availability during 120 days of storage at 4°C and 25°C, besides morphological analysis of the microcapsules. Microencapsulation protected the probiotics from simulated gastrointestinal conditions, which also remained viable after 120 days of storage at 4ºC and 25ºC, but more viable at 4ºC. The microcapsules showed spherical shape with relatively smooth continuous surface without cracks. The study indicates that microcapsules of B. animalis or L. acidophilus by spray drying survive in simulated gastrointestinal conditions and can be better stored for 120 days at 4°C.(AU)

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L* (lightness), 14.48 for a* (redness) and 6.46 for b* (yellowness). High consumer acceptance was observed for the probiotic salamis, which showed an average acceptance of approximately 7.0 on a nine-point hedonic scale for all attributes evaluated, with no differences (p 0.05) when compared with the control. The performance of La was better, as the salamis treated with this microorganism presented less weight loss, better acceptance and greater purchase intention. Flavor and texture were the attributes that most influenced sensory acceptance. Salamis supplemented with probiotic cultures may be a viable option for the formulation of fermented sausages in the food industry.(AU)

Evaluation of culture media for selective enumeration of bifidobacteria and lactic acid bacteria

The purpose of this study was to test the suitability of Transgalactosylated oligosaccharides-mupirocin lithium salt (TOS-MUP) and MRS-clindamycin-ciprofloxacin (MRS-CC) agars, along with several other culture media, for selectively enumerating bifidobacteria and lactic acid bacteria (LAB) species commonly used to make fermented milks. Pure culture suspensions of a total of 13 dairy bacteria strains, belonging to eight species and five genera, were tested for growth capability under various incubation conditions. TOS-MUP agar was successfully used for the selective enumeration of both Bifidobacterium animalis subsp. lactis BB-12 and B. breve M-16 V. MRS-CC agar showed relatively good selectivity for Lactobacillus acidophilus, however, it also promoted the growth of Lb. casei strains. For this reason, MRS-CC agar can only be used as a selective medium for the enumeration of Lb. acidophilus if Lb. casei is not present in a product at levels similar to or exceeding those of Lb. acidophilus. Unlike bifidobacteria and coccus-shaped LAB, all the lactobacilli strains involved in this work were found to grow well in MRS pH 5.4 agar incubated under anaerobiosis at 37 °C for 72 h. Therefore, this method proved to be particularly suitable for the selective enumeration of Lactobacillus spp.

Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk

This study evaluated the effects of prebiotics on fermentation profile and growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Bifidobacterium lactis in co-cultures with Streptococcus thermophilus. Acidification rate and viability were positively influenced by the co-culture with B. lactis and by both inulin or oligofructose in low fat milk.

Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk

This study evaluated the effects of prebiotics on fermentation profile and growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Bifidobacterium lactis in co-cultures with Streptococcus thermophilus. Acidification rate and viability were positively influenced by the co-culture with B. lactis and by both inulin or oligofructose in low fat milk.(AU)

Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology

In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells, the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (10³ CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C, only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at -18 °C, the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.(AU)

Inclusão de bactérias probióticas em ração para gatos

Objetivou-se avaliar a resistência de um probiótico comercial composto por Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Bifidobacterium bifidum, Enterococcus faecium e Sacharomyces cerevisiae, ao processo de microencapsulação pela técnica de liofilização e spray dryer, modulação da microbiota fecal de gatos, assim como a manutenção da viabilidade dos micro-organismos ao serem adicionados em ração comercial, pelo período de 120 dias. Para o processo de liofilização, goma acácia, frutooligossacarídeo e a associação dos dois, foram utilizados como agentes encapsulantes, para a secagem por Spray dryer utilizou-se frutooligossacarídeo. As microcápsulas e o produto comercial foram testados também quanto à passagem in vitro pelo trato gastrointestinal, sendo submetidos a condições ácidas seguido de condições alcalinas. Análises microbiológicas em ágar MRS para bactérias ácido láticas, ágar M17 para Enterococcus faecium e ágar YEPD para Sacharomyces cerevisiae, foram realizadas para determinação da viabilidade dos mesmos após processamento. Para determinação da modulação da microbiota fecal de felinos, três tratamentos experimentais, sendo estes: T1 (controle) ração comercial, T2 ração comercial com adição de probiótico e T3 ração comercial com adição de probiótico + frutooligossacarídeo, foram fornecidos a 18 animais, sendo seis unidades experimentais por tratamento, pelo período de 21 dias. Os felinos foram alojados em gaiolas de digestibilidade para coleta de fezes e receberam durante o período experimental alimentação duas vezes ao dia. As fezes coletadas foram analisadas quanto a escore fecal, pH, bactérias ácido láticas (em ágar MRS) e enterobactérias (em ágar McConkey). Para viabilidade dos micro-organismos e vida de prateleira da ração, amostras foram armazenadas à temperatura ambiente para análises microbiológicas. Observou-se diferença significativa (P<0,05) entre a viabilidade do produto comercial antes e após simulação a passagem pelo TGI, com contagens de bactérias ácido láticas, enterococos e leveduras, em log10/g, de 8,25; 8,27; 8,25 e 7,28; 7,22; 7,18 respectivamente. Quando comparados os processos de microencapsulação, a liofilização se mostrou mais eficiente, com a maior viabilidade observada nas microcápsulas revestidas por frutooligossacarídeo, 8,74 log10/g para bactérias ácido láticas e 8,75 log10/g para enterococos, porém após digestibilidade in vitro houve redução acentuada na contagem de micro-organismos liofilizados para 3,67 e 4,65 log10/g. Para a técnica de Spray dryer não foi observada presença de micro-organismos por causa das injurias causadas pela temperatura de secagem. Quando adicionados à ração, foi possível observar redução significativa (P<0,05) na viabilidade dos micro-organismos ao longo da vida de prateleira do alimento, porém mesmo com esta redução, verificou-se diferença significativa (P<0,05) na modulação da microbiota fecal dos gatos, visto que houve aumento na contagem de Lactobacillus em log10/g de fezes nos tratamentos com adição de probiótico e probiótico associado à frutooligossacarídeo (5,07; 4,87, respectivamente) quando comparados ao tratamento controle (3,65 log10/g). Verificou-se que a inclusão de aditivo probiótico na dieta de felinos foi capaz de modular a microbiota intestinal de forma positiva, porém em virtude da redução na viabilidade dos micro-organsimos ao longo da shelf life, é necessário emprego de técnicas como a microencapsulação, que visam proteger os micro-organismos, devendo-se observar a resistência microbiana ao processamento.

The objective of this study was to evaluate the resistance of a commercial probiotic composed of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Bifidobacterium bifidum, Enterococcus faecium and Sacharomyces cerevisiae, to the microencapsulation process by the lyophilization and spray dryer technique, the modulation of the fecal microbiota of cats, as well as the microbial viability when added to commercial feed for a period of 120 days. For the lyophilization process, gum acacia, fructooligosaccharide and an association of the two were used as encapsulating agents, for spray dryer technique it was only the fructooligosaccharide. The microcapsules and the commercial product were also tested for in vitro passage through the gastrointestinal tract, being subjected to acidic conditions followed by alkaline conditions. Microbiological analyzes on MRS agar for lactic acid bacteria, M17 agar for Enterococcus faecium and YEPD agar for Sacharomyces cerevisiae were performed to determine their viability after processing. For the determination of the fecal microbiota modulation, three experimental treatments were used: T1 (control) commercial ration, T2 commercial ration with addition of probiotic and T3 commercial ration with addition of probiotic + fructooligosaccharide. The rations were given to 18 animals being, six experimental units per treatment, for a period of 21 days. The cats were housed in digestibility cages for feces collection and received during the experimental period feeding twice a day. The feces collected were analyzed for fecal score, pH, lactic acid bacteria (on MRS agar) and enterobacteria (on McConkey agar). For microbial viability to the shelf-life of the ration, feed samples were stored at room temperature for microbiological analyzes. A significant difference (P <0.05) was observed between the viability of the commercial product before and after simulation of the TGI, with counts of lactic acid bacteria, enterococci and yeasts, in log10/g of 8.25; 8.27; 8.25 and 7.28; 7.22; 7.18 respectively. When compared to the microencapsulation processes, lyophilization was more efficient, with the greater viability observed in the fructooligosaccharide-coated microcapsules,with 8.74 log10/g for lactic acid bacteria and 8.75 log10/g for enterococci, after in vitro digestibility there was a marked reduction in the count of lyophilized microorganisms (3.67 and 4.65 log10/g, respectively). For the Spray dryer technique there were not observed microorganisms due to injuries caused by the drying temperature. When added to the feed, it was possible to observe a significant reduction (P <0.05) in the viability of the microorganisms throughout the shelf-life of the food, but even with this reduction, there was a significant difference (P <0.05) in the modulation of fecal microbiota, since there was an increase in Lactobacillus count in treatments with addition of probiotic and probiotic plus fructooligosaccharide (5.07, 4.87, respectively) when compared to control (3.65 log10/g). It was verified that the inclusion of probiotic additive in the diet of cats was able to modulate the intestinal microbiota in a positive way, but due to the reduction in the microbial viability throughout shelf-life, it is necessary to use techniques such as microencapsulation, as well as the microbial resistance to the processing must be observed.

Effect of probiotics on the development of dimethylhydrazine-induced preneoplastic lesions in the mice colon

PURPOSE: To determine the effect of probiotics on the development of chemically induced (1, 2-dimethylhydrazine) colonic preneoplastic lesions, in mice. METHODS: The animals were divided into five groups. The control group was injected with carcinogen alone and the other groups also received probiotics (1- Lactobacillus delbrueckii UFV-H2b20; 2- Bifidobacterium animalis var. lactis Bb12; 3- L. delbrueckii UFV-H2b20 plus B. animalis var. lactis Bb12; and 4- Saccharomyces boulardii) administered orally in drinking water throughout fourteen weeks. RESULTS: Consumption of lactobacilli and bifidobacteria alone resulted in a significant reduction of the total number of aberrant crypt foci (55.7% and 45.1%, respectively). Significant reduction in the number of these small foci (<3 aberrant crypts) was only observed in the group treated with lactobacilli (52.2%) in comparison to control group. The number of larger foci (>3 aberrant crypts) crypts had no significant reduction. CONCLUSION: L. delbrueckii UFV-H2b20 and B. animalis var. lactis Bb12 administered alone protect colonic preneoplastic lesions in mice, while the combined treatment of these bacteria and the administration of S.boulardii were not effective in reducing such colonic lesions.(AU)

Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt

Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.

Iogurtes a base de leite de cabra foram elaborados e a eles adicionados extrato hidrossolúvel de soja (EHS) e de cultura probiótica Bifidobacterium lactis durante o processamento. As características de viscosidade aparente, capacidade de retenção de água e sinerese foram analisadas durante 29 dias de armazenamento e verificadas a influência do EHS e do probiótico nestas propriedades reológicas. A suplementação de EHS provocou aumento na viscosidade e capacidade de retenção de água dos iogurtes e, ao mesmo tempo, a sinerese foi reduzida. A inoculação da cultura probiótica durante elaboração dos iogurtes não alterou de forma significativa as características reológicas dos produtos. Portanto, a adição de extrato hidrossolúvel de soja e a cultura probiótica, pode contribuir para melhora nas características reológicas de iogurtes, além das vantagens na melhoria nutricional e funcional já conhecidas com a utilização destes produtos.

Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt

Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological characteristics of yogurts, besides the nutritional and functional improvement advantages already known with the use of these products.

Iogurtes a base de leite de cabra foram elaborados e a eles adicionados extrato hidrossolúvel de soja (EHS) e de cultura probiótica Bifidobacterium lactis durante o processamento. As características de viscosidade aparente, capacidade de retenção de água e sinerese foram analisadas durante 29 dias de armazenamento e verificadas a influência do EHS e do probiótico nestas propriedades reológicas. A suplementação de EHS provocou aumento na viscosidade e capacidade de retenção de água dos iogurtes e, ao mesmo tempo, a sinerese foi reduzida. A inoculação da cultura probiótica durante elaboração dos iogurtes não alterou de forma significativa as características reológicas dos produtos. Portanto, a adição de extrato hidrossolúvel de soja e a cultura probiótica, pode contribuir para melhora nas características reológicas de iogurtes, além das vantagens na melhoria nutricional e funcional já conhecidas com a utilização destes produtos.

Análise do crescimento e viabilidade de Bifidobacterium spp. e Lactobacillus spp. em leite em pó sobre o efeito prebiótico do mel / Analysis of growth and viability of Bifidobacterium spp. and Lactobacillus spp. milk powder of the prebiotic effect of honey

The objective of this study was to analyze the growth and viability of Bifidobacterium spp. and Lactobacillus spp. milk powder on the prebiotic effect of honey. The honey was added to pasteurized at 78 o C for 6 minutes in a water bath. Erlmenyer were prepared with 200mL of skim milk reconstituted to 12% (Molico, Nestlé) and sterilized at 121 o C for 10 minutes, plus sufficient volume of honey solution at 50% achieving a final concentration of 3%. Bottles were inoculated separately with 2% of probiotic (Bifidobacterium lactis, Bifidobacterium BB-12 and Lactobacillus casei) in milk. Bottles controls were prepared for each culture, ie without the addition of honey, plus with sterile distilled water by volume of the employee witn honey solution. Then the bottles were incubated at 36º C for 24 hours. The time of 24 hours for the fermentation was characterized as time zero (O). This was followed by the quantification of microorganisms by serial dilution to 10-8 and then sown by the method in MRS agar surface. We analyzed the viability of these cultures and determination of pH for 46 days at 7 o C at different times. The determination was performed at time O, 23, 35 and 46 days checking the attendance of the minimum number required by law. (...)(AU)

O objetivo do presente trabalho foi analisar o crescimento e viabilidade de Bifidobacterium spp e Lactobacillus spp. em leite em pó sobre o efeito prebiótico do mel. O mel adicionado foi pasteurizado a 78 °C por 6 minutos em banho-maria. Foram preparados erlmenyer com 200mL de leite desnatado reconstituído a 12% (Molico, Nestlé) e esterilizado a 121°C por 10 minutos, acrescidos de volume suficiente da solução de mel a 50% obtendo uma concentração final de 3%. Os frascos foram inoculados separadamente com 2% de cada cultura probiótica (Bifidobacterium lactis, Bifidobacterium BB-12 e Lactobacillus casei) em leite. Frascos controles foram preparados para cada cultura, ou seja, sem adição de mel, acrescidos com água destilada estéril em volume igual ao empregado com solução de mel. Em seguida, os frascos foram incubados a 36°C por 24 horas. O tempo de 24 horas para a fermentação foi caracterizado como tempo zero (O). Posteriormente, foi realizada a quantificação dos micro- -organismos através de diluições seriadas até 10-8 e então semeadas pelo método em superfície em ágar MRS. Pai analisada a viabilidade dessas culturas e a determinação de pH durante 46 dias a 7 °C em tempos diferentes. A determinação foi realizada em tempo O,23, 35 e 46 dias verificando o atendimento do número mínimo exigido pela legislação. As análises foram realizadas em triplicata. Todos os cultivos mantiveram-se viáveis por 46 dias a 7 °C atendendo o número mínimo exigido pela legislação que é de 107 UPC. ml." para leite acidófilo e 106 UPc. rnL-l para leite fermentado ou cultivado. (...)(AU)