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Congresso Brasileiro de Microbiologia 2023
 		Resumo: 461-2

461-2

: Improved functional properties of the potential probiotic Lacticaseiacillus paracasei ItalPN16 growing in cheese whey.

Autores:
Cristian Mauricio Barreto Pinilla (ITAL - Instituto de Tecnologia de Alimentos) ; Adriano Brandelli (UFRGS - Universidade Federal do Rio Grande do Sul) ; Fabiana Galland (ITAL - Instituto de Tecnologia de Alimentos) ; Leila Spadoti (ITAL - Instituto de Tecnologia de Alimentos) ; Adriana Torres (ITAL - Instituto de Tecnologia de Alimentos)

Resumo:
The production of probiotic bacteria requires specific and expensive culture media for maintain their viability and metabolic response during gastro-intestinal transit and cell adhesion process. The aim of this study was to compare the ability of the potential probiotic Lacticaseibacillus paracasei ItalPN16 to grow in plain sweet whey (SW) and acid whey (AW), evaluating changes in some probiotic properties related to the culture media. Pasteurized SW and AW were suitable media for L. paracasei growth, since counts above 9 Log CFU/mL were achieved using less than 50% of the total sugars in both whey samples after 48 h at 37°C. The L. paracasei cells obtained from AW or SW cultures showed increased resistance to pH 2.5 and 3.5, higher autoaggregation and lower cell hydrophobicity, as compared with the control of MRS. SW also improved the biofilm formation ability and cell adhesion capability to Caco-2 cells. The Lacticaseibacillus paracasei ItalPN16 can grow in unsupplemented sweet whey (SW) and acid whey (AW), showing a prolonged lag phase and partially using the sugars present in the whey samples. Changes in some of their probiotic properties were observed after growth in the SW and AW. The L. paracasei that grew in AW and SW showed higher resistance to pH 2.5 and pH 3.5 and auto-aggregation as compared with the control in MRS. In addition, SW enhance the L. paracasei property of adhesion to Caco-2 cells. Our results indicate that the L. paracasei adaptation to the SW conditions, inducing metabolic changes that improved its stability to acid stress, biofilm formation, autoaggregation and cell adhesion properties, that are important functional probiotic properties. Overall, the SW could be considering as low-cost culture medium for sustainable biomass production of L. paracasei ItalPN16. Development Agency This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico [grant number 308880/2021-8] and São Paulo Research Foundation (FAPESP) grant numbers 2021/04987-0 and 2019/01896-4.

Palavras-chave:
 Sweet whey, Probiotic properties, Lacticaseibacillus. paracasei, Caco-2 cells


Agência de fomento:
FAPESP, CNPq