Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol.

Karoliny Brito Sampaio, Yuri Mangueira do Nascimento, Josean Fechine Tavares, Mônica Tejo Cavalcanti, José Luiz de Brito Alves, Estefânia Fernandes Garcia, Evandro Leite de Souza

Food chemistry 2021 Apr 16

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This study developed and carried out an in vitro evaluation of nutraceutical formulations composed of potentially probiotic Limosilactobacillus fermentum (L. fermentum 139, L. fermentum 263 or L. fermentum 296), quercetin and/or resveratrol. L. fermentum strains had counts of >9 log CFU/g and contents of QUE and RES of >200 µg/mg in formulations after freeze-drying. Formulations with QUE and RES protected L. fermentum during exposure to in vitro acidic stomach conditions. L. fermentum strains had counts of >6 log CFU/g on day 60 and/or 90 of refrigeration storage. Contents of QUE (>29%) and RES (>50%) in formulations were potentially bioaccessible. Higher counts of L. fermentum and higher contents of QUE and RES were found in formulations stored under refrigerated rather than under room temperature. All nutraceutical formulations had antioxidant properties. Combinations of probiotic L. fermentum and QUE and/or RES should be an innovative strategy to develop added-value nutraceutical formulations. Copyright © 2020 Elsevier Ltd. All rights reserved.

Citation

Karoliny Brito Sampaio, Yuri Mangueira do Nascimento, Josean Fechine Tavares, Mônica Tejo Cavalcanti, José Luiz de Brito Alves, Estefânia Fernandes Garcia, Evandro Leite de Souza. Development and in vitro evaluation of novel nutraceutical formulations composed of Limosilactobacillus fermentum, quercetin and/or resveratrol. Food chemistry. 2021 Apr 16;342:128264