Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was evaluate the potential of cream cheese as a vehicle of probiotics, the physical-chemical, microbiological and sensory characteristics and the lipid profile of this product when additioned of prebiotic and probiotics. Treatments of cream cheeses were produced with addition of different levels of probiotics (Bifidobacterium animalis and Lactobacillus acidophilus) and prebiotic (inulin) in amounts according to Central Composite Design, totalizing 12 treatments, with 4 fatorials, 4 axial, 3 repetitions on central point and 1 control. The characteristics were evaluated in all treatments during storage for 45 days at 8°C. No significant changes were observed on physical-chemical characteristics of fat, protein and ash in comparison with control, while moisture was altered by prebiotic addition. The surface response was done to verify the influence of different levels of inulin and probiotic on pH and tritable acidity during storage; only linear and quadratic terms of probiotic level were significant (p<0,05). The pH and tritable acidity affect the viability of cultures; starter culture (S. termophilus) exhibited high viability during storage. Bifidobacterium animalis showed counts above 106 UFC g-1 during all period, assuring the probiotic potential in all treatments. The counts of Lactobacillus acidophilus reduced along storage, probably by competition with starter culture. Assessment of sensory attributes (global appearance, color, aroma, texture, acidity and taste) was evaluated using test with hedonic scale of 7 levels and ordering test. No significant difference was found by Tukey s test (p>0,05) on assessment using hedonic scale, neither on the ordering test. The linear, quadratic and interaction terms of multiple linear regression were not significant (p>0,05) for any sensory attribute; only the intercept of each equation was significant (p<0,01). Lipid profile was not significantly changed by the different levels of probiotic, with amounts of saturated fatty acids, monounsaturated, polyunsaturated and trans fatty acids similar to that of the milk used on cheese manufacture and control. The different levels of probiotic no altered the concentration of conjugated linoleic acid (CLA) in comparison with control, probably due to the low addition of probiotic, the reduced viability of Lactobacillus acidophilus during storage and the short shelf-life of cream cheese, with small time to produce CLA. In conclusion, cream cheese with addition of prebiotic and probiotic on levels of this study showed functional potential; nevertheless, the amount of probiotic used does not increase the concentration of CLA compared to the traditional product. / Derivados lácteos compõem a maior parte dos alimentos funcionais disponíveis no mercado. Queijos frescos são propícios à adição de probióticos por seu pH, acidez e umidade favoráveis. O objetivo deste estudo foi avaliar o potencial do cream cheese em atuar como condutor de probióticos, as características físico-químicas, microbiológicas e sensoriais e o perfil lipídico do produto quando adicionado de prebiótico e probióticos. As formulações de cream cheese foram elaboradas com adição de diferentes concentrações de probiótico (Bifidobacterium animalis e Lactobacillus acidophilus) e de prebiótico (inulina), em quantidades adotadas de acordo com o Delineamento Central Composto Rotacional, totalizando 12 ensaios, sendo 4 fatoriais, 4 axiais, 3 repetições no ponto central e 1 tratamento-controle. As características foram avaliadas durante o armazenamento do produto por 45 dias a 8°C. Não foi observada mudança significativa nas características físico-químicas quanto a gordura, proteína e cinzas em comparação à formulação-controle, enquanto o teor de umidade foi alterado pela adição do prebiótico. A superfície de resposta foi elaborada para verificar a influência das diferentes concentrações de inulina e probióticos sobre o pH e acidez (expressa em ácido láctico) das formulações durante o armazenamento, tendo somente os termos linear e quadrático da concentração de probióticos apresentado significância (p<0,05). O pH e acidez titulável das formulações influenciaram a viabilidade das culturas, tendo a cultura starter (S.termophilus) alta viabilidade durante todo o armazenamento. Bifidobacterium animalis apresentou contagens acima de 106 UFC/g durante todo o período, garantindo a potencialidade probiótica de todas as formulações. As contagens de Lactobacillus acidophilus declinaram ao longo do armazenamento, provavelmente por competição com a cultura starter. A avaliação dos atributos sensoriais (aparência global, cor, aroma, textura, acidez e sabor) foi realizada através de teste com escala hedônica de 7 níveis e teste de ordenação. Não foi encontrada diferença estatística pelo Teste de Tukey (p>0,05) na avaliação por escala hedônica, tampouco preferência significativa no teste de ordenação. Os termos linear, quadrático e de interação da regressão linear múltipla não foram significativos (p>0,05) para nenhum dos parâmetros sensoriais avaliados; somente o intercepto da equação de cada atributo apresentou significância estatística (p<0,01). O perfil lipídico das formulações não foi significativamente alterado pela adição de diferentes concentrações de probiótico, sendo as quantidades de ácidos graxos saturados, monoinsaturados, poliinsaturados e trans semelhantes aos do leite usado como matériaprima e à formulação-controle. As diferentes concentrações de probiótico igualmente não alteraram a concentração de ácido linoléico conjugado (CLA) em relação ao controle, provavelmente pela reduzida concentração de cultura usada, baixa viabilidade de Lactobacillus acidophilus durante ao armazenamento e ao fato de cream cheese ter vida-de-prateleira breve, com curto espaço de tempo para formação do CLA. Conclui-se que o cream cheese adicionado das concentrações estudadas de pre- e probiótico apresenta potencial funcional; entretanto, a quantidade de probióticos não aumentou o teor de CLA em relação às quantidades do produto tradicional.

Background - Irritable bowel syndrome (IBS) is a poorly understood functional gastrointestinal disorder and is a major cause of abdominal discomfort and gut dysfunction. IBS symptoms encompass abdominal pain, bloating, flatulence and irregular bowel movements such as constipation, diarrhoea and alternating bowels, bloating, flatulence and irregular bowel movements. Physiological studies have shown that manipulation of the intestinal microbiota by antibiotics, prebiotics or probiotics can affect intestinal functions in the pathogenesis of IBS. The probiotic concept suggests that supplementation of the intestinal microbiota with the right type and number of live microorganisms can improve gut microbiota composition and promote health in IBS sufferers. Aim - The aim of the main clinical trial is to determine whether ingestion of fermented milk containing Bifidobacterium animalis DN-173010 is associated with improved defecation frequency, stool consistency and quality of life in black South African females with constipation-predominant IBS (IBS-C). Methods - A pilot and process evaluation approach was employed during the current study to examine and understand the feasibility of implementing the study and to explore the facilitating implementation of the main clinical trial. Twenty black female participants, aged 18-60, with IBS-C were recruited from the practices of gastroenterologists, specialist physicians and medical doctors in Soweto. Participants fulfilling the Rome III criteria for IBS-C and inclusion criteria were randomized into two groups to participate in a 4-week, double blind, placebo controlled study. The placebo group received unflavoured sweetened, white base yoghurt and the intervention group received similar yoghurt with the probiotic, Bifidobacterium animalis DN-173010 [>3,4X10⁷ CFU/g]. Participants were required to record their bowel movements daily and IBS symptoms weekly in questionnaires during the four-week study period. Quality of life was assessed at baseline and at the end of the treatment period. Participants visited the study unit weekly to collect the placebo or probiotic study products and return the completed questionnaires during the study period. Results - Seventeen participants completed the study (eight intervention and nine placebo). There were not significant differences in IBS symptoms between the two groups, but differences were observed overtime within groups. The severity of abdominal pain score within both groups was statistically significant (p=0.004), and the number of days with pain was also statistically significant (p=0.00001). The frequency of normal stools reported was statistically significant different compared to all the other stool types (constipation and loose stools) throughout the four-week study period in both the intervention and placebo group. There was no significant difference in the quality of life between the intervention group compared to the placebo group. Conclusion - Process evaluation allows for the monitoring of a programme and corrections of problems as they occur. The intervention is feasible to implement, acceptable and safe to participants. The study indicates that consumption of the probiotic Bifidobacterium animalis DN-173010 for four weeks is not superior to the placebo in relieving IBS symptoms. / MSc (Dietetics), North-West University, Potchefstroom Campus, 2014

Background - Irritable bowel syndrome (IBS) is a poorly understood functional gastrointestinal disorder and is a major cause of abdominal discomfort and gut dysfunction. IBS symptoms encompass abdominal pain, bloating, flatulence and irregular bowel movements such as constipation, diarrhoea and alternating bowels, bloating, flatulence and irregular bowel movements. Physiological studies have shown that manipulation of the intestinal microbiota by antibiotics, prebiotics or probiotics can affect intestinal functions in the pathogenesis of IBS. The probiotic concept suggests that supplementation of the intestinal microbiota with the right type and number of live microorganisms can improve gut microbiota composition and promote health in IBS sufferers. Aim - The aim of the main clinical trial is to determine whether ingestion of fermented milk containing Bifidobacterium animalis DN-173010 is associated with improved defecation frequency, stool consistency and quality of life in black South African females with constipation-predominant IBS (IBS-C). Methods - A pilot and process evaluation approach was employed during the current study to examine and understand the feasibility of implementing the study and to explore the facilitating implementation of the main clinical trial. Twenty black female participants, aged 18-60, with IBS-C were recruited from the practices of gastroenterologists, specialist physicians and medical doctors in Soweto. Participants fulfilling the Rome III criteria for IBS-C and inclusion criteria were randomized into two groups to participate in a 4-week, double blind, placebo controlled study. The placebo group received unflavoured sweetened, white base yoghurt and the intervention group received similar yoghurt with the probiotic, Bifidobacterium animalis DN-173010 [>3,4X10⁷ CFU/g]. Participants were required to record their bowel movements daily and IBS symptoms weekly in questionnaires during the four-week study period. Quality of life was assessed at baseline and at the end of the treatment period. Participants visited the study unit weekly to collect the placebo or probiotic study products and return the completed questionnaires during the study period. Results - Seventeen participants completed the study (eight intervention and nine placebo). There were not significant differences in IBS symptoms between the two groups, but differences were observed overtime within groups. The severity of abdominal pain score within both groups was statistically significant (p=0.004), and the number of days with pain was also statistically significant (p=0.00001). The frequency of normal stools reported was statistically significant different compared to all the other stool types (constipation and loose stools) throughout the four-week study period in both the intervention and placebo group. There was no significant difference in the quality of life between the intervention group compared to the placebo group. Conclusion - Process evaluation allows for the monitoring of a programme and corrections of problems as they occur. The intervention is feasible to implement, acceptable and safe to participants. The study indicates that consumption of the probiotic Bifidobacterium animalis DN-173010 for four weeks is not superior to the placebo in relieving IBS symptoms. / MSc (Dietetics), North-West University, Potchefstroom Campus, 2014