ena-STUDY-UNESP-24-07-2019-01:50:37:562-1849
Impact of fermented goat milk by Lactobacillus casei Lc-1 with passion fruit by-product on the obese microbiota using a dynamic colon model
In this study we evaluated the effects of a probiotic fermented goat milk by Lactobacillus casei Lc-1, supplemented with passion fruit by-product (1%), on the modulation of gut obese microbiota using the colonic dynamic system. The effects were assessed through the study of gut microbiota composition, using 16S rRNA gene Illumina NextSeq sequencing, quantification of short-chain fatty acids and ammonium ions. Samples were collected weekly through the experimental protocol from the vessels simulating colon regions (ascending, transverse and descending colon) to carry out the mentioned analyses. Moreover, fermented goat milk was characterized regarding its chemical composition, fatty acid profile, total phenolic and total carotenoids contents.
In this study we evaluated the effects of a probiotic fermented goat milk by Lactobacillus casei Lc-1, supplemented with passion fruit by-product (1%), on the modulation of gut obese microbiota using the colonic dynamic system. The effects were assessed through the study of gut microbiota composition, using 16S rRNA gene Illumina NextSeq sequencing, quantification of short-chain fatty acids and ammonium ions. Samples were collected weekly through the experimental protocol from the vessels simulating colon regions (ascending, transverse and descending colon) to carry out the mentioned analyses. Moreover, fermented goat milk was characterized regarding its chemical composition, fatty acid profile, total phenolic and total carotenoids contents.