Abstract
The objective of this study was to evaluate in a static in vitro digestion model the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in fermented chickpea and coconut beverage. The fermented beverage was stored for 1 and 8 days at 4 °C and then submitted to gastric juice, pancreatic juice, or sequential exposure to gastric and pancreatic juice. The experiment controls were (i) control 1—suspension of cells in 0.85% saline solution; (ii) control 2—cell suspension in chickpea and coconut beverage. The survival of L. paracasei was determined in log CFU/mL and expressed as a survival percentage. The survival of L. paracasei in the fermented beverage after exposure to gastric juice and sequential exposure to gastric and pancreatic juice was 99.47 + 2.05% and 93.21 + 0.43%, respectively. These values were higher than those found for controls 1 and 2. The storage condition of the fermented beverage for 1 or 8 days at 4 °C did not affect the survival after exposure to gastric juice, pancreatic juice, or sequential exposure. The results obtained in this study conclude that the fermented beverage of chickpeas and coconut is an excellent carrier for L. paracasei LBC 81, capable of enhancing survival to gastrointestinal conditions and ensuring a greater number of viable cells reaching the intestinal epithelium.
Highlights
The survival of L. paracasei LBC 81 in fermented chickpea and coconut beverage was determined after exposure to gastric and pancreatic conditions simulated in vitro (Figure 2)
This study found that chickpea and coconut fermented beverage caused greater protection, compared to only the cell suspension in the chickpea and coconut beverage, to sequential exposure to gastric and pancreatic juice
The fermented beverage stored for 8 days under refrigeration did not affect the survival of L. paracasei LBC 81 after exposure to gastric and pancreatic conditions
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Functional foods have aroused great interest from consumers. Such foods act in the prevention and/or reduction in diseases related to nutritional, physical, and mental wellbeing [1]. The probiotic products belong to this functional foods category, which some authors call non-nutrient bioactive [2]
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