Effect of blueberry extract, carriers, and combinations on the growth rate of probiotic and pathogenic bacteria

Abstract

The blueberry is recognised as a source of phenolic compounds that have beneficial effects on human health; however, they possess low bioavailability and can be degraded by gastrointestinal conditions. Encapsulation has been widely used to mitigate these disadvantages; Gum Arabic (GA) and Corn Syrup Solids (CSS) are common carriers used in this technique. The aim of this study was to evaluate the effect of Blueberry Extract (BE), carriers and their mixtures on the kinetic growth and maximal growth rate of probiotics and pathogenic bacteria. Kinetics were performed in MRS medium with and without a carbon source through Optical Density (OD) measurements and fitting these to the logistic model to compare the maximal growth rates (µmax) of the microorganisms. Each food component and its mixtures exert a different influence on the µmax of the bacteria studied (p < 0.05). This knowledge is important to improve the design of additives and functional foods.

Physical Properties and Prebiotic Activities (Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes

“…The probiotic inoculum (1%) was added to the MRS-modified broth mediums and incubated at 37 °C. MRS broth without glucose (MRSm) was used as a negative control [ 13 , 14 ]. The growth rate of bacteria was measured using the Optical density (OD) at 600 nm using Multitask GO UV/VIS spectrophotometer (Thermo Scientific, Waltham, MA, USA).…”

“…The growth rate of bacteria was measured using the Optical density (OD) at 600 nm using Multitask GO UV/VIS spectrophotometer (Thermo Scientific, Waltham, MA, USA). The maximal growth rate (µmax) was estimated by the logistic model using the Software OriginPro2016 (OringinLab Corporation, Northampton, MA, USA) [ 14 ]: where y is the OD in Arbitrary Units (AU), a is the maximal population growth value (AU), k is the intrinsic growth rate (h −1 ), b is a constant that depends on the initial condition, and x is the time (h). Moreover, the maximal growth point was obtained ( t max and OD max ).…”

“…In the host gut, the probiotic growth depends on the gut environment (pH, oxygen, and transit time), accessibility, and metabolism of the strains for a specific carbon source (known as the prebiotic effect). Michel-Barba et al [ 14 ] reported that the carbon source used in developing functional food was essential to improving probiotic activity. The authors reported that the L. plantarum strain showed the fastest growth rate than L. paracasei or L. rhamnosus when solid corn syrups were used as a carbon source.…”

The Effect of Opuntia ficus Mucilage Pectin and Citrus aurantium Extract Added to a Food Matrix on the Gut Microbiota of Lean Humans and Humans with Obesity

“…The highest growth was observed when EM was administered in the LN microbiota in the TC and DC. Previous research found that anthocyanin, from blueberry extract, with a chemical structure similar to that of deglycosylated flavonoids, stimulated Salmonella typhimurium growth, but after a while, the growth stopped [74]. Others found that an extract rich in aglycone naringenin form naringin inhibited the growth of S. typhimurium; this is one flavonoid present in C. auraintium extract [75].…”

Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

“…The BPEs and BWPEs were extracted using the method provided by Michel-Barba et al (2018). Blueberry pomace and blueberry wine pomace were dried at 40°C, and then mixed with an ethanol/ water (v: v, 50:50) solution containing the hydrochloric acid (v: v, 0.01%) at a mass-to-volume ratio of 1:40.…”