Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels

Autores
Brugnoni, Lorena Inés; Genovese, Diego Bautista
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The rheological behavior of low-methoxyl (LM) pectin solutions and gels was characterized to evaluate the impact of the inclusion of probiotic cells (Lactobacillus rhamnosus GG and L. casei) and its metabolites. Considering that probiotic cells metabolize macro and/or micro-nutrients in growth media and/or can modulate pectin-Ca2+ interactions occupying the free volume in the gel, two scenarios were tested: 1) A 2% pectin in free-carbohydrate basal medium (P-MRS-B) (control sample) was mixed with probiotic cells (∼107 cells/mL) and incubated at 37 °C for 48 h (fermented samples); 2) A probiotic suspension in P-MRS-B was prepared as described above and used immediately to measure rheological properties (in situ samples).All gel-forming solutions presented Newtonian behavior and their corresponding gels showed an intermediate behavior between weak-gel and strong-gel. Mean viscosity (η) values ranged between 15.9 and 20.1 mPa s and no significant differences (p = 0.643) were observed between the samples. Mean elastic modulus at 1 rad/s (G′1) values ranged between 447 and 499 Pa, with no significant differences (p = 0.975) between the samples. These results suggest that: 1) The volume fraction of probiotics was so low that its presence did not have a significant effect on the viscosity and on the elastic modulus, and neither on the gelation mechanism of the LM-pectin; 2) Metabolic products of LM-pectin fermentation did not have a significant effect on the viscosity of the solutions, nor on the elastic modulus of the gels and their gelation mechanism.
Fil: Brugnoni, Lorena Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Ciencias Biológicas y Biomédicas del Sur. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia. Instituto de Ciencias Biológicas y Biomédicas del Sur; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
LOW METHOXYL PECTIN
LACTOBACILLUS RHAMNOSUS
LACTOBACILLUS CASEI
GELS
RHEOLOGICAL PROPERTIES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/219582
Acceder
id CONICETDig_4bf89d91dc7a521ab2c49bbf4a4c37df
oai_identifier_str oai:ri.conicet.gov.ar:11336/219582
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gelsBrugnoni, Lorena InésGenovese, Diego BautistaLOW METHOXYL PECTINLACTOBACILLUS RHAMNOSUSLACTOBACILLUS CASEIGELSRHEOLOGICAL PROPERTIEShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The rheological behavior of low-methoxyl (LM) pectin solutions and gels was characterized to evaluate the impact of the inclusion of probiotic cells (Lactobacillus rhamnosus GG and L. casei) and its metabolites. Considering that probiotic cells metabolize macro and/or micro-nutrients in growth media and/or can modulate pectin-Ca2+ interactions occupying the free volume in the gel, two scenarios were tested: 1) A 2% pectin in free-carbohydrate basal medium (P-MRS-B) (control sample) was mixed with probiotic cells (∼107 cells/mL) and incubated at 37 °C for 48 h (fermented samples); 2) A probiotic suspension in P-MRS-B was prepared as described above and used immediately to measure rheological properties (in situ samples).All gel-forming solutions presented Newtonian behavior and their corresponding gels showed an intermediate behavior between weak-gel and strong-gel. Mean viscosity (η) values ranged between 15.9 and 20.1 mPa s and no significant differences (p = 0.643) were observed between the samples. Mean elastic modulus at 1 rad/s (G′1) values ranged between 447 and 499 Pa, with no significant differences (p = 0.975) between the samples. These results suggest that: 1) The volume fraction of probiotics was so low that its presence did not have a significant effect on the viscosity and on the elastic modulus, and neither on the gelation mechanism of the LM-pectin; 2) Metabolic products of LM-pectin fermentation did not have a significant effect on the viscosity of the solutions, nor on the elastic modulus of the gels and their gelation mechanism.Fil: Brugnoni, Lorena Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Ciencias Biológicas y Biomédicas del Sur. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia. Instituto de Ciencias Biológicas y Biomédicas del Sur; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2023-04-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/219582Brugnoni, Lorena Inés; Genovese, Diego Bautista; Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels; Elsevier; Bioactive Carbohydrates and Dietary Fibre; 29; 3-4-20232212-6198CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212619823000062info:eu-repo/semantics/altIdentifier/doi/10.1016/j.bcdf.2023.100352info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:37:15Zoai:ri.conicet.gov.ar:11336/219582instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:37:15.59CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
title Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
spellingShingle Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
Brugnoni, Lorena Inés
LOW METHOXYL PECTIN
LACTOBACILLUS RHAMNOSUS
LACTOBACILLUS CASEI
GELS
RHEOLOGICAL PROPERTIES
title_short Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
title_full Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
title_fullStr Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
title_full_unstemmed Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
title_sort Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels
dc.creator.none.fl_str_mv Brugnoni, Lorena Inés
Genovese, Diego Bautista
author Brugnoni, Lorena Inés
author_facet Brugnoni, Lorena Inés
Genovese, Diego Bautista
author_role author
author2 Genovese, Diego Bautista
author2_role author
dc.subject.none.fl_str_mv LOW METHOXYL PECTIN
LACTOBACILLUS RHAMNOSUS
LACTOBACILLUS CASEI
GELS
RHEOLOGICAL PROPERTIES
topic LOW METHOXYL PECTIN
LACTOBACILLUS RHAMNOSUS
LACTOBACILLUS CASEI
GELS
RHEOLOGICAL PROPERTIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The rheological behavior of low-methoxyl (LM) pectin solutions and gels was characterized to evaluate the impact of the inclusion of probiotic cells (Lactobacillus rhamnosus GG and L. casei) and its metabolites. Considering that probiotic cells metabolize macro and/or micro-nutrients in growth media and/or can modulate pectin-Ca2+ interactions occupying the free volume in the gel, two scenarios were tested: 1) A 2% pectin in free-carbohydrate basal medium (P-MRS-B) (control sample) was mixed with probiotic cells (∼107 cells/mL) and incubated at 37 °C for 48 h (fermented samples); 2) A probiotic suspension in P-MRS-B was prepared as described above and used immediately to measure rheological properties (in situ samples).All gel-forming solutions presented Newtonian behavior and their corresponding gels showed an intermediate behavior between weak-gel and strong-gel. Mean viscosity (η) values ranged between 15.9 and 20.1 mPa s and no significant differences (p = 0.643) were observed between the samples. Mean elastic modulus at 1 rad/s (G′1) values ranged between 447 and 499 Pa, with no significant differences (p = 0.975) between the samples. These results suggest that: 1) The volume fraction of probiotics was so low that its presence did not have a significant effect on the viscosity and on the elastic modulus, and neither on the gelation mechanism of the LM-pectin; 2) Metabolic products of LM-pectin fermentation did not have a significant effect on the viscosity of the solutions, nor on the elastic modulus of the gels and their gelation mechanism.
Fil: Brugnoni, Lorena Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Ciencias Biológicas y Biomédicas del Sur. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia. Instituto de Ciencias Biológicas y Biomédicas del Sur; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description The rheological behavior of low-methoxyl (LM) pectin solutions and gels was characterized to evaluate the impact of the inclusion of probiotic cells (Lactobacillus rhamnosus GG and L. casei) and its metabolites. Considering that probiotic cells metabolize macro and/or micro-nutrients in growth media and/or can modulate pectin-Ca2+ interactions occupying the free volume in the gel, two scenarios were tested: 1) A 2% pectin in free-carbohydrate basal medium (P-MRS-B) (control sample) was mixed with probiotic cells (∼107 cells/mL) and incubated at 37 °C for 48 h (fermented samples); 2) A probiotic suspension in P-MRS-B was prepared as described above and used immediately to measure rheological properties (in situ samples).All gel-forming solutions presented Newtonian behavior and their corresponding gels showed an intermediate behavior between weak-gel and strong-gel. Mean viscosity (η) values ranged between 15.9 and 20.1 mPa s and no significant differences (p = 0.643) were observed between the samples. Mean elastic modulus at 1 rad/s (G′1) values ranged between 447 and 499 Pa, with no significant differences (p = 0.975) between the samples. These results suggest that: 1) The volume fraction of probiotics was so low that its presence did not have a significant effect on the viscosity and on the elastic modulus, and neither on the gelation mechanism of the LM-pectin; 2) Metabolic products of LM-pectin fermentation did not have a significant effect on the viscosity of the solutions, nor on the elastic modulus of the gels and their gelation mechanism.
publishDate 2023
dc.date.none.fl_str_mv 2023-04-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/219582
Brugnoni, Lorena Inés; Genovese, Diego Bautista; Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels; Elsevier; Bioactive Carbohydrates and Dietary Fibre; 29; 3-4-2023
2212-6198
CONICET Digital
CONICET
url http://hdl.handle.net/11336/219582
identifier_str_mv Brugnoni, Lorena Inés; Genovese, Diego Bautista; Impact of probiotic cell inclusion and metabolic activity on the rheological properties of low-methoxyl pectin solutions and gels; Elsevier; Bioactive Carbohydrates and Dietary Fibre; 29; 3-4-2023
2212-6198
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212619823000062
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.bcdf.2023.100352
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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