Ana Vládia
Nutricionista
Profª Técnica Dietética na UF Juiz de Fora
Trabalha com Pesquisa, Ensino e Extensão com foco na análise de alimentos e desenvolvimento de produtos.
Lactobacillus and Bifidobacterium improved physiological function and cognitive ability in aged mice by the regulation of gut microbiota
Scope: Age-related degeneration is associated with imbalances of gut microbiota and its related immune system, thereby gut microbiota dysbiosis is considered to be a key target to improve senescence. The potential roles of probiotics on physiological function and cognitiveability in aged mice were investigated in this study.Methods and results: Lactobacillus casei LC122 or Bifidobacterium longum BL986, were orally administrated for 12 weeks, and the ...
Evaluation of the in vitro release of isoflavones from soybean germassociated with kefir culture in the gastrointestinal tract and anxiolytic and antidepressant actions in zebrafish (Danio rerio)
A B S T R A C TThe gastrointestinal tract contains thousands of microorganisms present in the mucosa, derived from several different species, and these microorganisms have a direct relationship with immunity, homeostasis, and certain systemic diseases. The microorganisms present in kefir grains interact with the gastrointestinal and immune systems as well as with the intestinal microbiota. ...
Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study
AbstractThe aim of this work was to study the fermentation process of honey with kefir grains through a comprehensive understanding of its rheological properties, probiotic cell viability, instrumental color parameters andkinetic aspects in a batch bioreactor and during storage. The results showed that kefir grains were well adapted to bioreactor conditions, reaching high levels of cell viability (over 106 CFU mL1 for total yeast and bacteria), phenolic ...
Development of kefir-based probiotic beverages with DNA protectionand antioxidant activities using soybean hydrolyzed extract, colostrum and honey
a b s t r a c tThe aim of this study was to evaluate the use of different functional substrates (soybean hydrolyzed extract, colostrum and honey) to design novel probiotic beverages using kefir grains as starter culture. The fermentations were carried out at 30 C for 24 h and physical-chemical composition and functional aspects were determined. It was found that fermentation processes with kefir grains increased the functional quality of all ...
Effects of kefir or milk supplementation on zonulin in overweight subjects
ABSTRACTIncreased intestinal permeability has been shown to be involved in several diseases associated with lowgrade chronic inflammation, including obesity and metabolic syndrome. In the last decade, growing evidence shows the beneficial effects of probiotic-containing food supplementation on these conditions. In this crossover intervention study on 28 asymptomatic overweight adults, we tested the effects of a 3-wk kefir supplementationcompared with a 3-wk milk supplementation on serum zonulin levels. The effects ...
Comparative study of the biochemical changes and volatile compoundformations during the production of novel whey-based kefir beveragesand traditional milk kefir
a b s t r a c tCheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results ...
Chemical composition and sensory analysis of cheese whey-basedbeverages using kefir grains as starter culture
Summary
The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl ...
