Dados do Trabalho

Título

CHARACTERIZATION OF POTENTIALLY SYNBIOTIC OAT BEVERAGE AND MODULATION OF THE GUT MICROBIOTA

Introdução

Functional beverages added with bioactive ingredients, such as probiotics, constitute a strategy to promote gut microbiota diversity and a non-drug option to mitigate or prevent diseases. Because of this, the general objective was to obtain a potentially symbiotic oat beverage that modulates the gut microbiota through its administration.

Material e Métodos

We developed a beverage made with oat, inulin, sugar, and fermented by 1010CFU/mL of Lacticaseibacillus rhamnosus LRB (SACCO). The CINAC system monitored the fermentation until the pH 4.5±0.1 (4 to 5 hours). Inulin was quantified during each hour of fermentation (achieving a concentration of 23.0±0.5μG/mL at the end of fermentation, which can be used as a prebiotic by the consumer). The beverage was characterized by centesimal composition, quantification of sugars, and organic acids by High Performance Liquid Chromatography (HPLC). The microorganism viability was evaluated during 4 weeks of storage (28 days) and after digestion in vitro simulated by INFOGEST 2.0. The beverage was performed in TNO’s dynamic, multi-compartmental system simulating the large intestine (TIM-2). The reactor was inoculated with feces from healthy adult volunteers. Colonic content and dialysis samples were collected for analysis of short-chain fatty acids (SCFA) by gas chromatography, and microbiota composition by 16SrRNA (Illumina).

Resultados e Discussão

The oat beverage composition was 89.3±0.1% of moisture, 0.21±0.2% ash, 0.64±0.2% proteins, 0.69±0.1% lipids, 9.1±0.4% total carbohydrates, 23.3±0.4g/l sucrose, 21.4±0,8g/l glucose, and no fructose was detected. It was possible to detect 0.9±0.1g/l of lactic acid produced during fermentation. The microorganism’s viability was maintained during refrigerated storage of the product, at 8.4±0.3 to 8.5±0.0 (log CFU/mL). After the simulated in vitro digestion, the count (log CFU/mL) dropped to 7.3±0.2 after the gastric phase and 6.6±0.6 after the intestinal phase. The production of SCFA by the gut microbiota treated with oat beverage was 76.6±1.3mmol of acetate cumulative average, 50.9±3.4mmol propionate, and 80.1±4.9mmol butyrate with 72 hours of running. Changes were observed in the relative abundance of some bacteria, such as Catenibacterium, Citrobacter, Escherichia/Shigella, Lactobacillus, and Ruminococcaceae.

Conclusão

Developing a plant-based product with fast fermentation was possible, which maintains the potential probiotic strain's viability and changes the gut microbiota, enabling the continuation in clinical studies.