Stress Effect of Food Matrices on Viability of Probiotic Cells during Model Digestion

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dc.contributor.authorSkoumalová, Petracs
dc.contributor.authorHoová, Juliecs
dc.contributor.authorRyšávka, Petrcs
dc.contributor.authorMárová, Ivanacs
dc.coverage.issue8cs
dc.coverage.volume9cs
dc.date.issued2021-07-05cs
dc.description.abstractThe aim of this study was to evaluate the influence of model (alcohol, sugar, salt, protein and acid) and real foods and beverages on the viability of probiotics during incubation and artificial digestion. Viability of monocultures Lactobacillus acidophilus CCM4833 and Bifidobacterium breve CCM7825T, and a commercial mixture of 9 probiotic bacterial strains, was tested by cultivation assay and flow cytometry. In model foods, the best viability was determined in the presence of 0.2 g/L glucose, 10% albumin and 10% ethanol. As the most suitable real food for probiotic survival, complex protein and carbohydrate substrates were found, such as beef broth, potato salad with pork, chicken with rice, chocolate spread, porridge and yoghurt. The best liquid was milk and meat broth, followed by Coca-Cola, beer and coffee. Viability of probiotics was higher when consumed with meals than with beverages only. Addition of prebiotics increased the viability of probiotics, especially in presence of instant and fast foods. Generally, the highest viability of probiotics during artificial digestion was observed in mixed culture in the presence of protein, sugar and fat, or their combination. The increase of cell viability observed in such foods during model digestion may further contribute to the positive effect of probiotics on human health.en
dc.formattextcs
dc.format.extent1-17cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationMicroorganisms. 2021, vol. 9, issue 8, p. 1-17.en
dc.identifier.doi10.3390/microorganisms9081625cs
dc.identifier.issn2076-2607cs
dc.identifier.orcid0000-0003-4705-7752cs
dc.identifier.orcid0000-0002-6692-7402cs
dc.identifier.orcid0000-0002-2095-1837cs
dc.identifier.other175676cs
dc.identifier.researcheridA-6994-2016cs
dc.identifier.researcheridA-6897-2016cs
dc.identifier.scopus56477418300cs
dc.identifier.scopus6603465110cs
dc.identifier.urihttp://hdl.handle.net/11012/203353
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofMicroorganismscs
dc.relation.urihttps://www.preprints.org/manuscript/202107.0113/v1cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/2076-2607/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectprobioticsen
dc.subjectfood matricesen
dc.subjectfood stressen
dc.subjectcell viabilityen
dc.subjectmodel digestionen
dc.subjectprobiotika
dc.subjectpotravinové matrice
dc.subjectstres
dc.subjectviabilita
dc.subjectmodelové trávení
dc.titleStress Effect of Food Matrices on Viability of Probiotic Cells during Model Digestionen
dc.title.alternativeVliv potravinové matrice na viabilitu probiotik během modelového trávenícs
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-175676en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:04en
sync.item.modts2025.01.17 18:38:56en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Fakulta chemickács
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
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