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Barros CP, Grom LC, Guimarães JT, Balthazar CF, Rocha RS, Silva R, Almada CN, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Freitas MQ, Esmerino EA, Silva MC, Duarte MCKH, Sant'Ana AS, Cruz AG. Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults. Food Res Int 2020; 140:109905. [PMID: 33648206 DOI: 10.1016/j.foodres.2020.109905] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 11/04/2020] [Accepted: 11/10/2020] [Indexed: 02/06/2023]
Abstract
The effect of paraprobiotic Lacticaseibacillus casei 01 inactivated by ohmic heating (8 V/cm, 95 °C/7 min, 60 Hz) whey-grape juice drink at the postprandial glycemia was evaluated. In vitro hypoglycemic activity was assessed by the α-glucosidase and α-amylase inhibition, while in vivo activity was determined using 15 healthy subjects, which consumed bread + probiotic whey drink, bread + paraprobiotic whey drink, and bread alone as a control. The probiotic and paraprobiotic grape-flavored whey drinks showed similar α-glucosidase and α-amylase inhibition (51.2 vs 51.8% and 43.2 vs 44.2%, respectively). The consumption of both paraprobiotic and probiotic whey drinks increased the incremental glucose rate when compared to the control due to the presence of sugar in its composition, without changes in the other parameters evaluated (maximum glucose value, glucose incremental percentage, and peak blood glucose time), showing a reduced glycemic response. In addition, the consumption of the paraprobiotic drink maintained the maximum glucose increase similar to the control, while an increase in this parameter was observed after the consumption of the probiotic drink. Therefore, the paraprobiotic grape-flavored whey drink may be an effective alternative to replace the probiotic product in reducing the postprandial glycemia in healthy individuals.
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Affiliation(s)
- Cássia P Barros
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Laís C Grom
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Jonas T Guimarães
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Celso F Balthazar
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Ramon S Rocha
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Ramon Silva
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | - Caroline N Almada
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | | | - Elisa L Venâncio
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Itallo Collopy Junior
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Paula M C Maciel
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Departament of Pharmacy, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Erick A Esmerino
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil
| | - Márcia C Silva
- Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
| | | | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| | - Adriano G Cruz
- Faculty of Veterinary, Federal Fluminense University (UFF), Niterói, RJ, Brazil; Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro, RJ, Brazil
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Grom LC, Rocha RS, Balthazar CF, Guimarães JT, Coutinho NM, Barros CP, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Silva PHF, Granato D, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? J Dairy Sci 2019; 103:1110-1119. [PMID: 31785881 DOI: 10.3168/jds.2019-17401] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 10/07/2019] [Indexed: 02/02/2023]
Abstract
The consumption of probiotic-enriched dairy products has been associated with many health benefits, including anti-hyperglycemic activity. The effect on health is dependent on the type of probiotic culture used and the dairy product consumed. This study evaluated the effect of different probiotic-enriched dairy matrices (Minas Frescal cheese, Prato cheese, and whey dairy beverage) containing Lactobacillus casei on in vitro and in vivo anti-hyperglycemic activity. For this purpose, in vitro anti-hyperglycemic activity was determined by the inhibition of α-glucosidase and α-amylase activities, and a human study was performed with healthy individuals (n = 15, consumption of bread as a control; bread + Minas Frescal cheese; bread + Prato cheese; bread + dairy beverage) to assess the effects of different probiotic foods on postprandial glycemia. In vitro data showed that Prato cheese presented the highest lipid (36.9 g/100 g) and protein (26.5 g/100 g) contents as well as the highest α-amylase (60.7%) and α-glucosidase (52.6%) inhibition. The consumption of Prato cheese resulted in a lesser increase in blood glucose level (13 mg/dL) compared with the consumption of bread alone (19 mg/dL), Minas Frescal cheese (20 mg/dL), and whey dairy beverage (30 mg/dL), with glycemic indices similar to that observed for the control. The present results demonstrated a good correlation between in vitro and in vivo data, in which the type of dairy matrix affects the anti-hyperglycemic activity. It is concluded that the consumption of probiotic Prato cheese can contribute to the reduction of postprandial glycemia in healthy individuals.
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Affiliation(s)
- L C Grom
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - R S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil; Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - C F Balthazar
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - J T Guimarães
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - N M Coutinho
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - C P Barros
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - T C Pimentel
- Instituto Federal do Paraná (IFPR), Paranavaí, 87703-536, Paraná, Brazil
| | - E L Venâncio
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - I Collopy Junior
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - P M C Maciel
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - P H F Silva
- Departamento de Nutrição, Universidade Federal de Juiz de Fora (UFJF), 36036-330, Juiz de Fora, Brazil
| | - D Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (LUKE), Innovation Open House, Maarintie 6, FI-02150 Espoo, Finland
| | - M Q Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - E A Esmerino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - M C Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - A G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil.
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