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Research Article | Open Access

Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro

Francyeli Araújo Silvaa( ), Rita de Cássia Ramos do Egypto Queirogab, Evandro Leite de Souzab, Glenise Bierhalz Vossc, Maria Manuela Estevez Pintadoc, Margarida Angélica da Silva Vasconcelosa
Department of Nutrition, Federal University of Pernambuco, Recife 50670-420, Brazil
Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58050-585, Brazil
Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Porto 4169-005, Portugal

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains, as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro. Goat yogurts with IG ingredients (IGI) stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation, as well as decreased the pH values and enhanced the organic acid production. Goat yogurts with IGI increased the population of Lactobacillus spp. and Bifidobacterium spp. during a 24-h in vitro colonic fermentation. A stable Firmicutes: Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation, being similar to the effect caused by fructooligosaccharides. Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation. Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.

Keywords

Goat dairy productGrapeBeneficial microorganismsGut microbiotaModulatory effects

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1331-1342
DOI: 10.1016/j.fshw.2022.10.034
Cite this article:
Silva FA, do Egypto Queiroga RdCR, de Souza EL, et al. Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro. Food Science and Human Wellness, 2023, 12(4): 1331-1342. https://doi.org/10.1016/j.fshw.2022.10.034

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Received: 16 June 2021
Revised: 17 September 2021
Accepted: 25 October 2021
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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