Techno-functionality of fisetin-enriched yoghurt fermented with Lactobacillus acidophilus bio-capsules produced via osmoporation  

作　　者：Eduardo Wagner Vasconcelos de Andrade Sebastien Dupont Laurent Beney Edilene Souza da Silva Roberta Targino Hoskin Márcia Regina da Silva Pedrini 

机构地区：[1]Bioprocess Laboratory,Chemical Engineering Department,Universidade Federal do Rio Grande do Norte,Lagoa Nova,Natal,RN 59078-900,Brazil [2]Laboratory of Bioactive Compounds,Chemical Engineering Department,Universidade Federal do Rio Grande do Norte,Lagoa Nova,Natal,RN 59078-900,Brazil [3]UMR Procédés Alimentaires et Microbiologiques(PAM,UMR A 02.102),Univ.Bourgogne Franche-Comté,AgroSup Dijon,21000 Dijon,France

出　　处：《Systems Microbiology and Biomanufacturing》2022年第4期743-749,共7页系统微生物学与生物制造（英文）

基　　金：E.W.V.A.was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES).E.S.S.was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq).

摘　　要：Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.

关 键 词：Cell-based carriers Probiotic bacteria Dairy fermented products Food biotechnology Functional foods 

分 类 号：Q93[生物学—微生物学]