Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices.

Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (106-107 CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.

Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics.

The development of yogurt with functional characteristics from bioactive compounds such as fiber, antioxidants, and probiotics represents a novel strategy in designing value-added dairy beverages. However, biotechnological challenges are present in these bioprocesses, such as the selection of probiotic strains, as well as the correlation with the physicochemical characteristics of the fermentative metabolism of probiotic microorganisms. Therefore, yogurt could be a vehicle for including probiotic bacteria, bioactive compounds, and phytochemicals that allow synergistic effects in the development of bioprocesses with potential benefits for the host's health. Therefore, this article aims to review the current conditions of bio-yogurt production, discuss the physicochemical and bioactive composition (sugars, fiber, vitamins), and include phytochemicals from carrots to establish synergistic relationships with probiotic microorganisms to obtain a functional dairy beverage.

Gastritis enfisematosa como manifestación de isquemia mesentérica no oclusiva tras coartectomía / Emphysematous gastritis as a manifestation of non-occlusive mesenteric ischemia after coartectomy

Resumen Las intervenciones mayores en cirugía cardiovascular de pacientes con patología aórtica pueden traer como consecuencia el compromiso de la perfusión de órganos distantes al sitio de la cirugía, siendo el tracto gastrointestinal uno de los más sensibles a los cambios hemodinámicos, en especial en grupos extremos de edad con un alto riesgo de morbimortalidad. Se reporta el caso de una lactante con antecedente de síndrome de Turner, quien es llevada a corrección de coartación de aorta más hipoplasia del arco, presentando como complicación posoperatoria un cuadro de gastritis enfisematosa con compromiso sistémico, proceso que fue favorecido por bajo gasto cardiaco posterior a bomba y presencia de urosepsis temprana, todo lo cual fue interpretado como parte del espectro del síndrome de isquemia mesentérica no oclusiva. Su diagnóstico precoz hizo posible una pronta intervención, consistente en soporte nutricional parenteral, freno ácido, antibioticoterapia de amplio espectro y seguimiento radiológico estricto, logrando la resolución completa de su sintomatología, sin complicaciones a corto plazo. Este caso demuestra que la identificación de factores de riesgo de isquemia esplácnica, una alta sospecha clínica y un cuidadoso manejo médico permiten un desenlace favorable para una patología con una alta tasa de mortalidad y muy pocos casos reportados en población pediátrica.

Abstract Major interventions in cardiovascular surgery of patients with aortic pathology can result in the compromise of perfusion of organs distant from the surgery site, the gastrointestinal tract being one of the most sensitive to hemodynamic changes, especially in extreme age groups with a high risk of morbidity and mortality. The case of a young infant is reported, with a history of Turner syndrome, who is led to correction of aortic coarctation plus arch hypoplasia, presenting as a postoperative complication a picture of emphysematous gastritis with systemic compromise, a process that was favored by low cardiac output post-pump and the presence of early urosepsis, all of which was interpreted as part of the spectrum of non-occlusive mesenteric ischemia syndrome. Its early diagnosis made possible a prompt intervention consisting of parenteral nutritional support, acid brake, broad-spectrum antibiotic therapy and strict radiological follow-up, achieving complete resolution of her symptoms, without short-term complications. This case demonstrated that the identification of risk factors for splanchnic ischemia, a high clinical suspicion and careful medical management, allowed a favorable outcome for a disease with a high mortality rate and very few cases reported in the pediatric population.

Emphysematous gastritis as a manifestation of non-occlusive mesenteric ischemia after coartectomy / Gastritis enfisematosa como manifestación de isquemia mesentérica no oclusiva tras coartectomía

Major interventions in cardiovascular surgery of patients with aortic pathology can result in the compromise of perfusion of organs distant from the surgery site, the gastrointestinal tract being one of the most sensitive to hemodynamic changes, especially in extreme age groups with a high risk of morbidity and mortality. The case of a young infant is reported, with a history of Turner syndrome, who is led to correction of aortic coarctation plus arch hypoplasia, presenting as a postoperative complication a picture of emphysematous gastritis with systemic compromise, a process that was favored by low cardiac output post-pump and the presence of early urosepsis, all of which was interpreted as part of the spectrum of non-occlusive mesenteric ischemia syndrome. Its early diagnosis made possible a prompt intervention consisting of parenteral nutritional support, acid brake, broad-spectrum antibiotic therapy and strict radiological follow-up, achieving complete resolution of her symptoms, without short-term complications. This case demonstrated that the identification of risk factors for splanchnic ischemia, a high clinical suspicion and careful medical management, allowed a favorable outcome for a disease with a high mortality rate and very few cases reported in the pediatric population.

Las intervenciones mayores en cirugía cardiovascular de pacientes con patología aórtica pueden traer como consecuencia el compromiso de la perfusión de órganos distantes al sitio de la cirugía, siendo el tracto gastrointestinal uno de los más sensibles a los cambios hemodinámicos, en especial en grupos extremos de edad con un alto riesgo de morbimortalidad. Se reporta el caso de una lactante con antecedente de síndrome de Turner, quien es llevada a corrección de coartación de aorta más hipoplasia del arco, presentando como complicación posoperatoria un cuadro de gastritis enfisematosa con compromiso sistémico, proceso que fue favorecido por bajo gasto cardiaco posterior a bomba y presencia de urosepsis temprana, todo lo cual fue interpretado como parte del espectro del síndrome de isquemia mesentérica no oclusiva. Su diagnóstico precoz hizo posible una pronta intervención, consistente en soporte nutricional parenteral, freno ácido, antibioticoterapia de amplio espectro y seguimiento radiológico estricto, logrando la resolución completa de su sintomatología, sin complicaciones a corto plazo. Este caso demuestra que la identificación de factores de riesgo de isquemia esplácnica, una alta sospecha clínica y un cuidadoso manejo médico permiten un desenlace favorable para una patología con una alta tasa de mortalidad y muy pocos casos reportados en población pediátrica.

Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage.

The viability of probiotics in the development of functional tropical fruit beverages is a technological challenge that may benefit from the addition of prebiotics, due to the synergistic (synbiotic) interaction. This study evaluated the viability of a commercial probiotic (Lactobacillus casei) in a blended red fruit beverage (RFB; 20% strawberry, 10% blackberry and 5% papaya), enriched with three separate prebiotics: inulin (IN), fructooligosaccharides (FOS) and galactooligosaccharides, added at 1 and 5%. The consumer preference for the beverages was also examined. The inoculum was produced in MRS broth supplemented with 10% RFB, which reached the exponential phase (9.96 log CFU mL-1) after incubation at 37 °C for 24 h. In search of the probiotic strain's adaptation and viability in the presence of the different prebiotics (measured by optical density, OD600 nm), the prebiotics were added to MRS broth at 1 and 5%. Since 1% IN (OD = 3.99 ± 0.36) and 1% FOS (OD = 3.48 ± 0.28) were the most significant, these treatments, without inoculation of probiotics, were assessed by the sensory panel. Although neither RFB was significantly preferred the RFB with 1% IN received the greatest number of responses (n = 33/60). Its effect on the viability of L. casei inoculated in the RFB was monitored by the growth kinetics at 37 °C for 50 h. The findings indicated that fortification with 1% IN could have a possible protective effect on the stability of L. casei in RFBs, highlighting the use of tropical fruits as potential carriers of probiotics.

Enhanced Bacteriocin Production by Pediococcus pentosaceus 147 in Co-culture With Lactobacillus plantarum LE27 on Cheese Whey Broth.

The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is cultured in association with another bacteria. The present work aims to evaluate the growth and production of bacteriocins by Pediococcus pentosaceus 147 (bacteriocinogenic strain) in co-culture with Lactobacillus plantarum LE27 (inducer strain) using a culture medium based on cheese whey (CW). Strains were inoculated in co-culture in a CW broth at 7.24 Log CFU/mL of initial concentration of P. pentosaceus 147 and incubated at 37°C. Bacteriocin production was measured after 24 h by the critical dilution method, biomass was measured by plating on MRS agar (1% aniline blue), and a mono-culture was used as a control. The titers of bacteriocins produced by P. pentosaceus 147 in mono-culture were 19,200 AU/mL lower than those obtained in co-culture with Lb. plantarum LE27 at 51,200 AU/mL. The effect of adding the inducer strain at different times of incubation (3, 6, 9, and 12 h) was evaluated, with the addition of the induction factor at the beginning of the incubation of P. pentosaceus 147 generating the highest bacteriocin activity. This study shows the potential of inducing bacteriocinogenesis using co-cultures of strains of the genera Pediococcus and Lactobacillus and using alternative substrates such as cheese whey.

Probióticos y prebióticos en matrices de origen vegetal: Avances en el desarrollo de bebidas de frutas / Probiotics and prebiotics in vegetable matrices: Advances in the development of fruit drinks

RESUMEN Los alimentos funcionales son beneficiosos para la salud, transcienden a las características nutricionales e involucran efectos fisiológicos. Los alimentos funcionales incluyen: los probióticos, prebióticos y simbióticos, los cuales generan el balance en la microbiota intestinal. Se ha incrementado en el mercado la demanda de alimentos que permiten al consumidor implementar hábitos alimenticios más saludables esto acompañado con el incremento de la intolerancia a la lactosa, lo que ha incentivado a investigar, estudiar y desarrollar una generación de productos de origen vegetal, principalmente bebidas de fruta, con adición de microorganismos probióticos. Estas bebidas tienen desafíos tecnológicos, entre ellos la viabilidad y el efecto sensorial. El objetivo de este artículo es revisar las condiciones de adición de microorganismos probióticos y de agentes prebióticos en productos de origen vegetal y las características que permiten el uso de estas matrices alimentarias como vehículos de inclusión en el desarrollo de bebidas funcionales.

ABSTRACT Functional Foods are beneficial to health, transcend nutritional characteristics and involve physiological effects. Functional food include: probiotics, prebiotics and symbiotics, which generate balance in the intestinal microbiota. The demand for foods that allow the consumer to implement healthier food habits has been accompanied by the increase in lactose intolerance, which has stimulated the research, study and development of a generation of food products of vegetable origin, mainly fruit drinks with added probiotic microorganisms. These drinks have associated technological challenges, including viability and sensory effect. The aim of this article is to review the conditions of the addition of probiotic microorganisms and prebiotic agents in vegetable origin products and the characteristics that allow the use of these food matrices as inclusion vehicles in the development of functional beverages.

Actividad antimicrobiana del propóleos y efecto en las características fisicoquímicas y sensoriales en chorizos / Antimicrobial activity of propolis and its effect on the physicochemical and sensorial characteristics in sausages

Antecedentes: En la industria de alimentos es cada vez más común la utilización de aditivos naturales capaces de reemplazar los aditivos químicos, esto es debido a la tendencia a consumir alimentos más naturales y saludables. En la naturaleza existen diferentes compuestos que pueden cumplir dicha función, como el caso de los propóleos obtenidos en las colmenas de las abejas melíferas que presentan compuestos bioactivos con capacidad antimicrobiana y antioxidante y, por tanto, podría presentarse como una alternativa a la utilización de nitritos en productos cárnicos. Objetivo: Valorar la actividad antimicrobiana in-vitro del extracto etanólico de propóleos (EEP) sobre ciertas bacterias patógenas y su influencia en las características fisicoquímicas y sensoriales de chorizos. Métodos: Se realizó la extracción de los propóleos con alcohol etanólico al 96% y se determinó su actividad antimicrobiana in vitro sobre S. aureus, Salmonella spp., E. coli y Clostridium spp. Se prepararon chorizos de acuerdo a los siguientes tratamientos: (1) EEP 0.8mg/mL; (2) 0,2g/Kg de nitrito de sodio y eritorbato de sodio; (3) alcohol 96% (control) y se realizaron los análisis fisicoquímicos correspondientes a la determinación de ácido tiobarbitúrico (TBA) y bases volátiles de nitrógeno (BVT-N) y pruebas sensoriales cada ocho días durante cuatro semanas. Se realizó análisis de varianza de dos vías y prueba de Tukey, el nivel de significancia fue de p<0,05). Se observaron diferencias significativas (p<0,05) en los valores de TBA. Conclusiones: El EEP al 0,8% presenta actividad antimicrobiana para los microorganismos patógenos evaluados. Adicionalmente, las características fisicoquímicas y sensoriales del producto no difieren de los chorizos elaborados con nitrito