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Honey Varietals Differentially Impact Bifidobacterium animalis ssp. lactis Survivability in Yogurt through Simulated In Vitro Digestion.
Alvarado, David A; Ibarra-Sánchez, Luis Alberto; Mysonhimer, Annemarie R; Khan, Tauseef A; Cao, Rong; Miller, Michael J; Holscher, Hannah D.
Afiliação
  • Alvarado DA; Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States; Division of Nutritional Sciences, University of Illinois, Urbana, IL, United States.
  • Ibarra-Sánchez LA; Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States.
  • Mysonhimer AR; Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States.
  • Khan TA; Division of Nutritional Sciences, University of Toronto, Toronto, Canada.
  • Cao R; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada.
  • Miller MJ; Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States; Division of Nutritional Sciences, University of Illinois, Urbana, IL, United States.
  • Holscher HD; Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States; Division of Nutritional Sciences, University of Illinois, Urbana, IL, United States. Electronic address: hholsche@illinois.edu.
J Nutr ; 154(3): 866-874, 2024 03.
Article em En | MEDLINE | ID: mdl-38219862
ABSTRACT

BACKGROUND:

Bifidobacterium animalis ssp. lactis DN-173 010/CNCM I-2494 (B. animalis) is a probiotic strain commonly added to yogurt. Yogurt and honey are a popular culinary pairing. Honey improves bifidobacteria survival in vitro. However, probiotic survival in yogurt with honey during in vitro digestion has not been investigated.

OBJECTIVES:

The study aimed to evaluate the effects of different honey varietals and concentrations on B. animalis survivability in yogurt through in vitro digestion.

METHODS:

Yogurt with honey or control-treated samples underwent in vitro simulated oral, gastric, and intestinal digestion. B. animalis cells were enumerated on de Man Rogosa and Sharpe (MRS) medium followed by an overlay with a modified selective MRS medium; all underwent anaerobic incubation. B. animalis were enumerated predigestion and after oral, gastric, and intestinal digestion. There were 2 study phases Phase 1 tested 4 honey varietals at 20% wt/wt per 170 g yogurt, and Phase 2 tested 7 dosages of clover honey (20, 14, 10, 9, 8, 6, and 4% wt/wt) per 170 g yogurt.

RESULTS:

Similar B. animalis counts were observed between all treatments after oral and gastric digestion (<1 Log colony forming units (CFU)/g probiotic reduction). Higher B. animalis survivability was observed in yogurt with clover honey after exposure to simulated intestinal fluids (∼3.5 Log CFU/g reduction; P < 0.05) compared to all control treatments (∼5.5 Log CFU/g reduction; P < 0.05). Yogurt with 10-20% wt/wt clover honey increased B. animalis survivability after simulated in vitro digestion (≤ ∼4.7 Log CFU/g survival; P < 0.05).

CONCLUSIONS:

Yogurt with added honey improves probiotic survivability during in vitro digestion. The effective dose of clover honey in yogurt was 10-20% wt/wt per serving (1-2 tablespoons per 170 g yogurt) for increased probiotic survivability during in vitro digestion.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Bifidobacterium animalis / Mel Limite: Humans Idioma: En Revista: J Nutr Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Estados Unidos

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Probióticos / Bifidobacterium animalis / Mel Limite: Humans Idioma: En Revista: J Nutr Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Estados Unidos