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Potential prebiotic properties of cashew apple ( Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species
Author(s) -
Duarte Francisca Nayara Dantas,
Rodrigues Jéssica Bezerra,
da Costa Lima Maiara,
Lima Marcos dos Santos,
Pacheco Maria Teresa Bertoldo,
Pintado Maria Manuela Estevez,
de Souza Aquino Jailane,
de Souza Evandro Leite
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8232
Subject(s) - prebiotic , lactobacillus paracasei , lactobacillus casei , anacardium , food science , lactobacillus , lactobacillus acidophilus , probiotic , ingredient , chemistry , biology , bacteria , fermentation , horticulture , genetics
BACKGROUND The prebiotic effects of a cashew apple ( Anacardium occidentale L.) agro‐industrial byproduct powder ( CAP ) on different potentially probiotic Lactobacillus strains, namely Lactobacillus acidophilus LA ‐05, Lactobacillus casei L‐26 and Lactobacillus paracasei L‐10, were assessed using in vitro experimental models. Accordingly, the growth of the Lactobacillus strains when cultivated in a broth containing CAP (20 or 30 g L −1 ), glucose (20 g L −1 ) or fructooligosaccharides ( FOS ) (20 g L −1 ) was monitored over 48 h; the prebiotic activity scores of CAP were determined; and the changes in pH values, production of organic acids and consumption of sugars in growth media were verified. RESULTS During the 48‐h cultivation, similar viable cell counts were observed for the Lactobacillus strains grown in the different media tested. The CAP presented positive prebiotic activity scores toward all the tested Lactobacillus strains, indicating a desirable selective fermentable activity relative to enteric organisms. The cultivation of the Lactobacillus strains in broth containing glucose, FOS or CAP resulted in high viable cell counts, a decreased pH , the production of organic acids and the consumption of sugars over time, revealing intense bacterial metabolic activity. CONCLUSION The CAP exerts potential prebiotic effects on different potentially probiotic Lactobacillus strains and should be an added‐value ingredient for the food industry. © 2017 Society of Chemical Industry