Iogurte suplementado com Lactococcus lactis subsp. lactis R7 e extrato de araçá vermelho (Psidium cattleianum): caracterização e efeitos biológicos in vitro e in vivo

Abstract

The increase in the prevalence of type 2 diabetes has encouraged the development of healthier foods that provide health benefits. Psidium cattleianum Sabine has already demonstrated bioactivities, which may be related to the high content of vitamin C and antioxidants. Furthermore, evidence suggests favorable associations between probiotic consumption and the metabolic profile of individuals with diabetes. The objective of this study was to evaluate the potential of a probiotic yogurt supplemented with red araçá extract, as a modulating agent, in the treatment of type 2 diabetes. For this, a yogurt supplemented with the potentially probiotic isolate Lactococcus lactis subsp. lactis R7 and red strawberry extract (IPA), and evaluated the effect of in vitro biological digestion on the content of phenolic compounds, antioxidant activity and antihyperglycemic activity; in addition to physical-chemical characterization, and microbiological, sensory and viability analyzes of the probiotic bacteria under the conditions of the gastrointestinal tract and during storage. The in vivo study was carried out to evaluate the effect of yoghurt intake in mice induced to type 2 diabetes. After the in vitro digestion process, some phenolic compounds remained, such as caffeic, hydroxybenzoic and synapic acid; and the inhibitory activity of radicals such as hydroxyl and α-amylase and α-glucosidase enzymes increase after the digestion process. The IPA yogurt showed a high content of total soluble solids, carbohydrates and proteins, and a lower amount of fat, compared to the treatments without the addition of araçá extract. And yet, higher amounts of phenolic compounds and anthocyanins, and greater antioxidant activity, given the presence of the fruit extract. The probiotic bacteria incorporated in yogurt resisted passage through the gastrointestinal tract, and its viability was above 6 log CFU g-1 , and also demonstrated good sensory acceptability. In the in vivo experiment, no difference was observed for the parameters of oxidative stress in any of the treatments - yogurt (I), yogurt and probiotic (IP), yogurt and araçá extract (IA), yogurt with probiotic and araçá extract (IPA ), and with saline solution (control). Treatments I, IA and IPA were effective in reducing blood glucose in 60 minutes in the GTT, avoiding the risk of developing insulin resistance. The treatments containing araçá and the probiotic positively affected the glycemic, triglyceride, total cholesterol, LDL and VLDL levels of the mice. This indicates that the IPA formulation could be promising for the population that seeks a functional food, providing health benefits.