Effects of Digested Jabuticaba (myrciaria Jaboticaba (vell.) Berg) By-Product on Growth and Metabolism of Lactobacillus and Bifidobacterium Indicate Prebiotic Properties

This study evaluated whether jabuticaba by-product (JB) can exert prebiotic effects through the measurements of its stimulatory effects on growth and metabolism of probiotic L. acidophilus, L. casei and Bifidobacterium animalis subsp. lactis. Freeze-dried JB had high contents of dietary fiber, particularly of soluble fiber, and presence of sugars and a variety of phenolics. Freeze-dried JB was submitted to a simulated gastrointestinal digestion before use in assays. Digested JB showed positive prebiotic activity scores on examined probiotics. After a 48 h-cultivation in medium with digested JB (20 g/L), probiotics had counts >8 log CFU/mL, which were similar to those found in medium with fructooligosaccharides. Cultivation of probiotics in medium with digested JB resulted in decreased pH, increased production of lactic acid and short-chain fatty acids (i.e., acetic, butyric and propionic) and consumption of glucose and fructose over time, indicating intense metabolic activities. Probiotics had variable ability to metabolize specific phenolics of digested JB during cultivation. JB has potential prebiotic properties, which could be exploited in formulations of added-value food products.