Evaluation of prebiotic effect of Chlorela vulgaris

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F16%3AN0000075" target="_blank" >RIV/26722861:_____/16:N0000075 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of prebiotic effect of Chlorela vulgaris

Popis výsledku v původním jazyce

The use of microalgae in functional food and animal feed has substantially increased in the last decades. Microalgae belong to the superfoods because they are a rich source of beneficial compounds (carbohydrates, proteins, lipids and vitamins) for human or animal nutrition. Therefore, we decided to test the combination of microalgae Chlorella vulgaris with probiotic microorganisms for application in new dairy products or dietary supplements. Firstly, we investigated prebiotic effect of Chlorella vulgaris on 14 selected probiotic strains mostly from genera Bifidobacterium and Lactobacillus. The selected probiotic strains were cultivated for 24 hours in standard basal medium (with or without Chlorella cells) and in medium containing commercial prebiotics. The growth of probiotic strains was compared on the basis of cells count (the agar plate method), pH and acetic and lactic acid concentration. Negative influence of Chlorella on the bacterial growth was not observed. Our results indicate that Chlorella can have a considerable potential for the development of new functional foods and dietary supplements in combination with probiotics.

Název v anglickém jazyce

Evaluation of prebiotic effect of Chlorela vulgaris

Popis výsledku anglicky

The use of microalgae in functional food and animal feed has substantially increased in the last decades. Microalgae belong to the superfoods because they are a rich source of beneficial compounds (carbohydrates, proteins, lipids and vitamins) for human or animal nutrition. Therefore, we decided to test the combination of microalgae Chlorella vulgaris with probiotic microorganisms for application in new dairy products or dietary supplements. Firstly, we investigated prebiotic effect of Chlorella vulgaris on 14 selected probiotic strains mostly from genera Bifidobacterium and Lactobacillus. The selected probiotic strains were cultivated for 24 hours in standard basal medium (with or without Chlorella cells) and in medium containing commercial prebiotics. The growth of probiotic strains was compared on the basis of cells count (the agar plate method), pH and acetic and lactic acid concentration. Negative influence of Chlorella on the bacterial growth was not observed. Our results indicate that Chlorella can have a considerable potential for the development of new functional foods and dietary supplements in combination with probiotics.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1510338" target="_blank" >QJ1510338: Fermentované mléčné výrobky a sýry pro zdravou výživu obyvatel, technologické postupy jejich výroby a metody hodnocení s důrazem na vysokou mikrobiologickou bezpečnost a zlepšené nutriční parametry</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů