Human microbial niches such as the healthy vagina have recently been discovered as "unconventional" sources of probiotic candidates that can prevent various vaginal diseases. These microorganisms could be offered as oral preparations, as they can reach the vaginal niche via the gastrointestinal tract. However, their use in food would be challenging. The aim of this work was to develop and characterize (from a technological, biological, and nutritional point of view) fermented soy beverages, containing encapsulated and non-encapsulated vaginal lactobacilli (Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9), as possible nutritional strategies for vaginal dysbiosis. Viability of the vaginal strains remained stable throughout 28 days of storage at 7 log CFU/mL of product, despite the use of encapsulated or non- encapsulated bacteria. Samples with encapsulated bacteria, especially E-BC4+BC9, showed higher water- holding capacity, higher lactic acid content and remarkable antagonistic activity against enteropathogens. In addition, encapsulation protected the strains from simulated GIT conditions, but reduced the acceptability of the final products. Overall, strains BC4 and BC9, alone or in mixture, proved to be promising costarter cultures, imparting a characteristic flavour (pleasant odour and taste) and aroma (less hexanal, benzaldehyde and more diacetyl and 2,3-pentanedione compared to the control) to the fermented soy beverages. Moreover,products containing vaginal strains had higher nutritional value (higher levels of protein, α-linolenic acid, iron, magnesium, vitamin B2 and amino acids), a lower lipid quality indices but a higher in vitro protein bioaccessibility. Eventually, the digested products, obtained upon simulated stomach and duodenal incubation, were tested on a simulated postmenopausal human gut microbiome and showed a donor dependent effect on the microbial population and metabolism.
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics / M. D’Alessandro, D. Gottardi, M. Di Nunzio, S.M. Borgonovi, C. Parolin, B. Vitali, L. Siroli, R. Lanciotti, M. Gueimonde, F. Patrignani. ((Intervento presentato al 7. convegno International Conference on Microbial Diversity : Agrifood microbiota as a tool for a sustainable future tenutosi a Parma : September 26-29 nel 2023.
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics
M. Di Nunzio;S.M. Borgonovi;
2023
Abstract
Human microbial niches such as the healthy vagina have recently been discovered as "unconventional" sources of probiotic candidates that can prevent various vaginal diseases. These microorganisms could be offered as oral preparations, as they can reach the vaginal niche via the gastrointestinal tract. However, their use in food would be challenging. The aim of this work was to develop and characterize (from a technological, biological, and nutritional point of view) fermented soy beverages, containing encapsulated and non-encapsulated vaginal lactobacilli (Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9), as possible nutritional strategies for vaginal dysbiosis. Viability of the vaginal strains remained stable throughout 28 days of storage at 7 log CFU/mL of product, despite the use of encapsulated or non- encapsulated bacteria. Samples with encapsulated bacteria, especially E-BC4+BC9, showed higher water- holding capacity, higher lactic acid content and remarkable antagonistic activity against enteropathogens. In addition, encapsulation protected the strains from simulated GIT conditions, but reduced the acceptability of the final products. Overall, strains BC4 and BC9, alone or in mixture, proved to be promising costarter cultures, imparting a characteristic flavour (pleasant odour and taste) and aroma (less hexanal, benzaldehyde and more diacetyl and 2,3-pentanedione compared to the control) to the fermented soy beverages. Moreover,products containing vaginal strains had higher nutritional value (higher levels of protein, α-linolenic acid, iron, magnesium, vitamin B2 and amino acids), a lower lipid quality indices but a higher in vitro protein bioaccessibility. Eventually, the digested products, obtained upon simulated stomach and duodenal incubation, were tested on a simulated postmenopausal human gut microbiome and showed a donor dependent effect on the microbial population and metabolism.
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