Abstract
Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.
Highlights
In recent years, the consumption of probiotic foods gained increasing attention as an alternative for health promotion [1]
The selection of lactic acid bacteria (LAB) with probiotic-related aptitudes for use in foods must include the evaluation of safety, physiological functionality, and technological aspects, as well as their survival in food matrices intended for delivery [3]
This study identified, characterized, and selected LAB isolates from xique-xique cladodes and fruit with characteristics compatible for use as potential probiotics
Summary
The consumption of probiotic foods gained increasing attention as an alternative for health promotion [1]. The efficacy of the supplementation of probiotic lactic acid bacteria (LAB) to prevent and/or treat various pathologies, such as obesity, irritable bowel syndrome, inflammatory bowel, and allergic disease, has been widely reported and recognized as a strain-dependent feature [2,3,4]. The selection of LAB with probiotic-related aptitudes for use in foods must include the evaluation of safety, physiological functionality, and technological aspects, as well as their survival in food matrices intended for delivery [3]. LAB is only a small part forming the plant autochthonous microbiota, these microorganisms represent the most important microbial group with the capability of promoting beneficial alterations in the health-promoting properties of plant foods [5,6]. Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages.
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