Submitted by Lucelia Lucena (lucelia.lucena@ufpe.br) on 2015-03-10T18:06:55Z No. of bitstreams: 2 Gabriela Teixeira _ Dissertação Mestrado.pdf: 1514043 bytes, checksum: f74fa7770b03bc783658b45328e64e05 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) / Made available in DSpace on 2015-03-10T18:06:55Z (GMT). No. of bitstreams: 2 Gabriela Teixeira _ Dissertação Mestrado.pdf: 1514043 bytes, checksum: f74fa7770b03bc783658b45328e64e05 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Previous issue date: 2012-03 / A adição de culturas probióticas tem sido testada em vários produtos lácteos, e a maior parte dos microrganismos consegue permanecer viável, alcançando características desejáveis no produto final. O objetivo da pesquisa foi desenvolver requeijão cremoso com probióticos, Lactobacillus acidophilus e Bifidobacterium bifidum, a fim de se tornar uma alternativa saudável de um alimento de amplo consumo. Foram elaboradas 3 formulações: requeijão cremoso fresco padrão, requeijão cremoso fresco com probióticos, requeijão cremoso fresco probiótico com reduzido teor de gordura. Para a caracterização do produto foram realizadas análises para determinação da composição centesimal, em triplicata para determinação de umidade, cinzas, lipídios e proteínas, e carboidratos. A contagem de coliformes totais e Escherichia coli foram realizadas nas amostras para análise da qualidade higiênico-sanitária. Realizou-se a contagem de L. acidophilus e B. bifidum durante o período de armazenamento de 15 dias. A avaliação da resistência das culturas probióticas às condições digestivas foi realizada empregando-se um modelo in vitro, utilizando suco gástrico e entérico simulados e enzimas do trato gastrintestinal. A análise da cor foi realizada por colorimetria em escala CIELab. A análise sensorial foi aplicada pelo teste de aceitação por escala hedônica para avaliação dos atributos e avaliação da qualidade global e intenção de compra. A composição centesimal dos requeijões padrão e adicionado de probióticos atendeu aos requisitos da legislação para o produto. O requeijão proposto como light apresentou redução de 26% no valor calórico total e 43% no teor de lipídeos em relação ao padrão. Quanto a acidez titulável, observou-se que o armazenamento influenciou significativamente os seus valores nas preparações com probióticos, diferindo do padrão que não apresentou alterações nos valores durante o armazenamento. A qualidade higênico-sanitária foi satisfatória, visto que as amostras foram negativas para presença de coliformes totais e Escherichia coli. As contagens individuais de Lactobacillus acidophilus e Bifidobacterium bifidum, estiveram de acordo com as exigências da legislação para alimentos com alegações de propriedades funcionais. O requeijão cremoso fresco probiótico apresentou contagem de L. acidophilus de 4,0x107UFC/g e B. bifidum de 2,0x108UFC/g aos sete dias de armazenamento e o requeijão cremoso fresco probiótico com reduzido teor de gordura apresentou contagem de L. acidophilus de 5,0x109UFC/g e B. bifidum de 2,0x109UFC/g. A redução de gordura no produto até os níveis estudados não interferiu na viabilidade dos probióticos no requeijão cremoso durante o armazenamento de 15 dias. Após a simulação da digestão in vitro, houve redução da população total de probióticos em ambas as formulações com resultados mais expressivos para a formulação com reduzido teor de gordura afirmando o efeito protetor das gorduras para a sobrevivência dos probióticos ao trato gastrintestinal. A análise instrumental da cor dos requeijões cremosos indicou produtos com boa luminosidade, com acentuação da cor amarela ao longo do tempo de armazenamento. A avaliação sensorial demonstrou que a adição de probióticos resultaram em requeijões cremosos com melhor perfil de características e maior aceitabilidade e intenção de compra que a preparação padrão. Pode-se concluir que os probióticos melhoraram a qualidade sensorial do produto, sendo tais amostras preferidas pelos julgadores. O requeijão cremoso tradicional e com baixo teor de gordura são tecnologicamente viáveis para a incorporação das culturas probióticas de L. acidophilus e B. bifidum.

Submitted by João Arthur Martins (joao.arthur@ufpe.br) on 2015-04-10T15:12:38Z No. of bitstreams: 2 DISSERTAÇÃO Joyce Gomes de Moraes.pdf: 1543049 bytes, checksum: 49ce32bd65ac7688e9a25b6740f8b854 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) / Made available in DSpace on 2015-04-10T15:12:38Z (GMT). No. of bitstreams: 2 DISSERTAÇÃO Joyce Gomes de Moraes.pdf: 1543049 bytes, checksum: 49ce32bd65ac7688e9a25b6740f8b854 (MD5) license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Previous issue date: 2014-06-25 / A Constipação Intestinal Crônica Funcional (CICF) é uma entidade nosológica complexa e multifatorial. Constitui a maior causa de constipação intestinal na população infantil, com frequência significativa em lactentes. Estudos mostram que crianças com CICF apresentam a microbiota alterada, sendo o baixo teor de fibras na dieta considerado como uma possível explicação para esse achado. O nosso objetivo foi: comparar crianças constipadas e não constipadas quanto à microbiota fecal, utilizando como modelo os gêneros Bifidobacterium e Lactobacillus; analisar o consumo de frutas, legumes, vegetais e guloseimas nos dois grupos de crianças e verificar se houve associação do tipo de parto, presença de aleitamento materno, prematuridade, história familiar de constipação e a presença de CICF. As crianças foram recrutadas no Centro de Saúde Antônio Luís de Souza (CSALS), em Camaragibe-PE. Foram considerados casos crianças entre seis e 36 meses de idade que preencheram os critérios de Roma III para CICF. O grupo comparativo tinha a mesma faixa etária. O grupo caso foi formado por 39 crianças e o comparativo, por 40 crianças. As mães das crianças responderam a formulários sobre eventos do pré-natal e pós-natal imediato, aleitamento e condições econômicas. Foi realizada avaliação nutricional e da ingestão alimentar das crianças, sendo a última por intermédio de um questionário de frequência alimentar. As crianças tiveram amostras de fezes coletadas e analisadas por SYBR® Green. Não houve diferença estatística entre o consumo de frutas, legumes, verduras e guloseimas entre os grupos. As crianças constipadas consumiram significativamente mais produtos lácteos (p> 0,001) quando comparadas às crianças não constipadas. Não houve diferença estatística quanto ao teor de Bifidobacterium por miligramas de fezes entre os grupos, as crianças constipadas apresentaram um teor significativamente menor de Lactobacillus por miligramas de fezes (p=0,015) quando comparadas às crianças não constipadas. Foi verificado ainda que entre as crianças constipadas uma maior freqüência de parto cesáreo, menor tempo de aleitamento materno e história familiar para constipação positiva.

During the past decade there has been an explosion in the probiotic industry due to an increase in concern for health. It is well known that these probiotic products offer consumers numerous health benefits and that viability of cultures in these products need to be maintained at high levels. It is therefore important to test for antimicrobial compounds or substances that may come into contact with probiotics and thereby negatively affect and decrease their viability. Garlic (Allium sativum) has been used as a natural medicinal remedy for thousands of years and research has shown that it has antimicrobial activity against a wide variety of microorganisms. Although it has been tested against numerous pathogenic microorganisms, there have been few studies on its effect on beneficial bacteria, specifically probiotic Bifidobacterium species. A great amount of work and money is put into preparing probiotic products with sufficient numbers of viable bacterial cells. All these are devoted to ensure that the consumers seize the optimal purported health benefits from probiotic cultures incorporated within the different products. Hence it is necessary to recognize any compound or substance that poses a threat to viability of these probiotic cells, thereby rendering them ineffective. Therefore, the current study aimed at determining whether garlic had any antibacterial activity towards selected Bifidobacterium spp. In vitro studies revealed that garlic has an inhibitory effect on these specific probiotic bacteria. The disk diffusion assay revealed antibacterial activity of garlic preparations characterized by inhibition zones ranging from 13.0 ± 1.7 to 36.7 ± 1.2 mm. Minimum inhibitory concentration (MIC) values for garlic clove extract ranged from 75.9 to 303.5 mg/ml (estimated to contain 24.84 to 99.37 μg/ml allicin) while the minimum bactericidal concentration (MBC) ranged from 10.24 to 198.74 μg/ml xix allicin. Susceptibility of the tested Bifidobacterium species to garlic varied between species as well as between strains even within a small numbers of the tested bifidobacteria. Among the tested Bifidobacterium spp., B. bifidum LMG 11041 was most susceptible to garlic, whereas B. lactis Bi-07 300B was the most resistant. These results were contrary to what has been generally published in literature, that garlic selectively kills pathogens without negatively affecting beneficial bacteria. Garlic clove, garlic powder, garlic paste and garlic spice showed varying degrees of potency, with fresh garlic clove extract and garlic paste extract having the highest and lowest antibifidobacterial activity, respectively. It became necessary to investigate the actual antibacterial mechanism of action of garlic on Bifidobacterium spp., upon realization that its extracts inhibits growth of or kills some of these bacteria, whose contribution to health and well being of consumers is to a large extent dependent on their viability. This was determined by using scanning electron microscopy (SEM) and Fourier-transform infrared (FT-IR) spectroscopy. Scanning electron microscopy was used to investigate the effect of garlic on the morphology and cell surface properties of the tested strains while FT-IR spectroscopy was used to determine any biochemical changes taking place in garlic-treated bifidobacteria. Scanning electron microscopy showed various morphological changes such as cell elongation, distorted cells with bulbous ends and cocci-shaped cells. Behavioural changes were also observed such as swarming of cells was also observed. FT-IR spectra confirmed that garlic damaged Bifidobacterium cells by inducing biochemical changes within the cells. It identified some of the main targets sites of garlic on bifidobacteria, mainly, the nucleic acids and fatty acids (lipids) in the cell membrane. Flow cytometry analysis was used to determine the level at which the garlic decreased the viability of Bifidobacterium cells as well as the extent of damage induced by the garlic. Results revealed a drop in viability with associated decrease in stainability of some the cells, for all strains upon treatment with garlic clove extract. The inability of cells to be stained by nucleic acid stains, hence presence of cells referred to as ‘ghost cells’, has been associated with extensive damage and lysis of cellular membranes resulting in loss nucleic acids. Interestingly, re-inoculation of the cells analysed by flow cytometry into a fresh growth medium and their subsequent reanalysis using the same technique showed an increase in percentage of viable cells and a decrease in percentages of damaged, unstained and dead cells. This suggested that injured cells were able to recover and regress to their active state. Therefore, Bifidobacterium cells exposed to sub lethal amounts of garlic can repair any damage and regrow. However, it was not determined how long active compounds of garlic remain stable within the gastrointestinal tract. This study is the first, according to our knowledge, to show that garlic exhibits antibacterial activity against beneficial bacteria specifically, probiotic bifidobacteria. Furthermore, the results revealed that the mechanism of action of garlic towards bifidobacteria is similar to that which was reported for pathogenic bacteria. Bacterial death and growth inhibition occurs due to damage to the fatty acids/lipids in the cell membrane, modification of the nucleic acids (DNA and RNA). This study is of significant importance to consumers, medical practitioners as well as to the probiotic industry. It suggests that if garlic comes into contact with probiotic bifidobacteria, they die and thus become unable to deliver the promised health benefits to the consumers. Therefore, consumers should be advised against ingestion of probiotic products and garlic simultaneously, as this study reveals that garlic does indeed inhibit some probiotic Bifidobacterium spp. The probiotic industry should also consider including this information on their product labels to make consumers aware of this fact. Failure to include this information may lead to market deterioration due to loss of interest in the products as soon as consumers realize they do not get their money’s worth from the products. Lastly, medical practitioners should also be made aware of this as they also prescribe probiotics to patients for various health reasons. The effect of food matrices on the antibacterial effects, as well as determination of how long the active compounds of garlic remain within the gastrointestinal tract, in relation to levels of garlic ingested will confirm whether indeed there is concern. But for now, in light of results of the current study, caution needs to be taken in simultaneous use of probiotics and garlic, until further testing indicates otherwise. / Dissertation (MSc)--University of Pretoria, 2013. / gm2014 / Microbiology and Plant Pathology / unrestricted

Investigations of the molecular binding partners of the probiotic bacterium Bifidobacterium longum subspecies infantis (B. infantis) and the pathogen Salmonella enterica subspecies enterica serovar Typhimurium LT2 (Salmonella ser. Typhimurium) found that these two very different bacteria bind gangliosides. However, these organisms lead to completely different host health outcomes when present in the gut. B. infantis is the founding microbial population in the intestinal tract of breast-fed infants. S. typhimurium is the most important food-borne pathogen that results in humans. This study used an in vitro gut epithelial cell model to examine the host cellular response to adhesion of B. infantis, which led to an increase in intestinal epithelium survival. This observation led to a series of experiments to elucidate the pathway for host signaling initiated by adherence of B. infantis to the host membrane to explain the increase in host cell survival. B. infantis adhesion induced significant (q≤0.05) differential expression of 208 host genes. These genes were associated with increased broad mechanisms of cell survival that included BIRC3, TNFAIP3, and SERPINB9. We hypothesized that a biochemical link existed between the host membrane adhesion protein and the increase in cell survival, mediated via AKT. We tested this hypothesis to demonstrate that B. infantis interaction initiated signal transduction using G-proteins via phosphorylation of AKT and induced production of the BIRC3, TNFAIP3, and SERPINB9. This study discovered adhesion of B. infantis initiated activation of AKT via phosphorylation of both Ser473 and Thr308, which results in increased cell survival.

No description available.

Mjölksyrabakterier tillhörande släkten Lactobacillus och Bifidobacterium har nyligen upptäckts hos bin och i honungen de producerar och innefattar 13 nya arter[1]. Forskarna arbetar med att ta fram nya snabba och mer pålitliga identifierings metoder för att karakterisera dessa bakterier.I detta projekt undersöktes möjligheten att identifiera dessa bakterier med en ny metod som heter denaturing high performance liquid chromatography (DHPLC). Metoden bygger på separation av PCR (polymerase chain reaction) amplifierade 16S rDNA fragment i DHPLC [8]. Vid identifiering av bakterier amplifierades olika variabla regioner från 16S rRNA genen, som påvisade efter sekvensering störst genetisk variation mellan dessa bakterier [1]. Separationen utfördes med ion-pair reverse-phase high presure liquid chromatoghaphy (IP RP HPLC) med delvis denaturering av DNA molekylen. Tidigare studier av identifiering av marina bakterier med DHPLC resulterade i optimal separation [9]. Identifiering av följande mjölksyrabakterier kunde verifieras till en viss grad. Analys i DHPLC visade profiler med urskiljbara toppar som utgjorde separation på artnivå, detta enbart mellan två bakterier tillhörande släktet Lactobacillus. Trots olika justeringar av analys parametrar gällande kolonntemperatur och elueringsbuffert, erhölls inte separation mellan alla 13 arter. Analysen kan ha påverkats av en rad olika funktionsfel i HPLC systemet och felaktig beredning av prov. Metoden kunde eventuellt förbättrats om tiden inte varit en begränsning. / Lactic acid bacteria belonging to genera Lactobacillus and Bifidobacterium has been recently discovered in bees and the honey they produce, and includes 13 new species [1]. Researchers are working to develop new rapid and more reliable detection methods to characterize these bacteria.In this project we investigate the possibility of identifying these bacteria with a new method called denaturing high performance liquid chromatography, DHPLC. The method involves the separation of the PCR (polymerase chain reaction) amplified 16S rDNA fragments in the DHPLC [8].For the identification of bacteria various variable regions of 16S rRNA gene was amplified, sequencing proved great genetic variability between these bacteria [1]. Separation is effected by means of ion-pair reverse-phase high pressure liquid chromatography (IP RP HPLC) with partial denaturation of the DNA molecule.Previous studies of the identification of marine bacteria by DHPLC resulted in optimal separation [9]. Identification of the following lactic acid bacteria was verified to some limited degree. Analysis of the DHPLC demonstrated profiles with distinguishable peaks that represented the separation at the species level, that only between two bacteria of the genus Lactobacillus.Despite numerous adjustments of operating conditions such as existing column temperature and eluent buffer, did not result in separation of all 13 species. The analysis may have been influenced by a variety of malfunctions in the HPLC system and improper sample preparation. The method could possibly be improved if time was not a limitation.

Les aliments fonctionnels renfermant des souches probiotiques de bifidobactéries sont conçus et intégrés à l'alimentation humaine afin de nous faire profiter de leurs effets bénéfiques. Pour l'instant, peu d'aliments probiotiques sont réalisés avec des souches de Bifidobacterium longum, une espèce endogène au microbiote intestinal chez l'enfant et l'adulte. Dans cette étude, trois méthodes moléculaires, dont une ciblant le génome et les deux autres le transcriptome, ont été élaborées et appliquées à B. longum CRC 002. Deux aspects technologiques, soit les mécanismes de protection des protéines dans un environnement acide et les mécanismes impliqués dans la production d'exopolysaccharides (EPS) de la souche CRC 002, ont été étudiés. Il en découle, dans un premier temps, que l'augmentation de la transcription du gène dnaK serait nécessaire pour la protection de B. longum. Dans un deuxième temps, un niveau de transcription élevé de la phosphoglycosyltransférase et des gènes impliqués dans la voie de Leloir expliquerait l'augmentation de la production d'EPS chez CRC 002. D'une meilleure compréhension de ces mécanismes, nous l'espérons, résultera le développement et l'utilisation adéquate des souches de B. longum dans les produits alimentaires

Assurer la stabilité des produits probiotiques est un défi technologique important pour l’industrie. En effet, des déviations dans le procédé de production de ces probiotiques peuvent conduire à un déclin dans la population viable qui n’est détectable que plusieurs mois après la fabrication du produit. Conséquemment, une méthode d’analyse a été développée et évaluée en collaboration avec Pfizer pour prédire la stabilité d’un échantillon de Bifidobacterium longum sous forme lyophilisée. B. longum est ainsi cultivé sur géloses pendant 4 jours, suivi de l’acquisition d’images des plaques. Des données morphologiques sur les colonies sont extraites par analyse d’images et sont utilisées dans un modèle multivarié PLS. D’abord, les paramètres de la méthode ont été testés et ajustés afin de mieux cerner les capacités de la méthodologie employée. Ainsi, l’épaisseur de la gélose influence les propriétés des couleurs des colonies et accroit la variabilité de la taille des colonies lorsqu’elle est en-dessous de 3,1 mm. D’autre part, la concentration du composé XA n’a pas d’influence sur la formation des colonies. Le délai de réhydratation avant incubation n’a pas non plus d’effet détectable sous la barre des 2 heures. Enfin, la durée d’incubation préférable a été sélectionnée à 4 jours, avec un nombre de colonies visé d’environ 75 par gélose. Les essais d’évaluation de la méthode ont révélé sa capacité à distinguer des échantillons issus d’une colonie fraîche d’échantillons lyophilisés. Cependant, les échantillons lyophilisés ayant subi un conditionnement supplémentaire (thermique, oxydatif) n’ont pas pu être distingués d’échantillons lyophilisés non-conditionnés. Ces défis ont été attribués à un effet masquant de la lyophilisation. En conséquence, il est proposé d’étudier l’effet de la lyophilisation en relation avec la méthodologie afin de poursuivre le développement de la méthode.

L'avènement des méthodes de séquençage moléculaire à large échelle a permis l'identification d'altérations du microbiote digestif spécifiquement associés à l'obésité notamment un ratio Bacteroidetes/Firmicutes diminué chez les obèses. Depuis, de nombreux travaux ont décrit de nouvelles altérations associées à l'obésité, notamment une augmentation des représentants du genre Lactobacillus mais l'ensemble de ces résultats sont souvent l'objet de controverses. Afin de clarifier si le genre Lactobacillus était associé à l'obésité, nous avons réalisé deux études cas témoins (la deuxième étant le prolongement de la première avec un effectif de 263 individus) qui nous ont permis d'identifier que les altérations du microbiote digestif sont plus reproductibles au niveau de l'espèce. A ce titre nous avons retrouvé une plus grande concentration de Lactobacillus reuteri dans le microbiote digestif de sujets obèses alors que les concentrations de Bifidobacterium animalis, Methanobrevibacter smithii et Escherichia coli étaient diminuées. Nous avons pu établir une relation dose-dépendante entre la concentration de Lactobacillus reuteri et l'indice de masse corporelle. Par ailleurs, nous avons réalisé une méta-analyse sur les résultats des études publiées et avons retrouvé une association entre les genres Bifidobacterium (6 études, 348 individus) et Methanobrevibacter (3 études, 195 individus) avec l'absence d'obésité (…) / The revolution of large scale molecular sequencing methods allowed the identification of specific alterations in the gut microbiota associated with obesity such as a decreased Bacteroidetes / Firmicutes ratio in obese individuals. Since then, many studies have described different alterations associated with obesity, including an increase in members of the Lactobacillus genus, but results are often controversial. To clarify whether the genus Lactobacillus was associated with obesity, we conducted two case-control studies (the second being the follow-up of the first study with a total of 263 individuals) allowing us to understand that gut microbiota alterations are more reproducible at the species level. We found a greater concentration of Lactobacillus reuteri in the gut microbiota of obese while concentrations of Bifidobacterium animalis, Methanobrevibacter smithii and Escherichia coli were reduced. We were able to establish a dose-dependent relationship between the concentration of Lactobacillus reuteri and body mass index. In addition, we performed a meta-analysis on the results of published studies and we found an association between the Bifidobacterium (6 studies, 348 individuals) and Methanobrevibacter (3 studies, 195 individuals) with absence of obesity. (…)

Este trabalho teve como objetivo o desenvolvimento e a avaliação das propriedades funcionais, físico-químicas, reológicas, sensoriais de preferência pareada (do cheesecake e de sua cor) e microbiológica (contagens de coliformes fecais/totais e da bifidobactéria) do cheesecake manufaturado com farinha de trigo (ou amido de milho ceroso modificado), queijo fresco, sacarose, eritritol (como substituinte parcial de sacarose), ovos in natura, manteiga [ou frutoligossacarídeos (FOS) - prebiótico - como substituinte da manteiga], curcumina e Bifidobacterium animalis subespécie lactis BB-12 (probiótico). A análise estatística dos dados considerou a existência quatro grupos experimentais, sendo: [2 cheesecakes lights (em açúcar e gordura) potencialmente funcional e simbiótico: T1= farinha de trigo e FOS; T2 = AMCM e FOS] e [2 cheesecake light (em açúcar) potencialmente funcional e probiótico: T3 = farinha de trigo e manteiga; T4 = AMCM e manteiga]. Foi estabelecido um tratamento T0 como padrão da Tese, adaptado da formulação da QuarkTorte por Henning Fleissig (Alemanha). As variáveis de resposta foram do tipo quantitativa, considerando unidades formadoras de colônias (UFC) de bactérias láteas, unidade formadora de colônias (UFC) de coliformes totais e fecais, pH, atividade da água, dureza, adesividade, elasticidade, coesividade, gomosidade e mastigabilidade. Estas variáveis de respostas compuseram um modelo de Análise de Variância com medidas repetidas, pois as unidades experimentais foram observadas após 1, 8, 15, 22 e 28 dias. Medidas (como médias, medianas e desvio padrão), gráficos e ANOVA, foram geradas pelo pacote estatístico STATA® - versão 9.0. Os resultados da ANOVA não mostraram resultados estatisticamente significativos que indicassem existir diferenças entre os grupos experimentais [p-value: 0,7981; 0,4204; 0,9974; 0,6825; 0,6401; 0,4800; 0,6469; 0,4258; 0,4615] e nem entre os valores ao longo do tempo, dentro de cada grupo experimental [p-value: 0,1725; 0,0000; 0,4076; 0,8957; 0,8787; 0,0001; 0,6214; 0,8845; 0,6820] [p-value correspondentes respectivamente a: log de UFC de bactérias láteas; pH; atividade de água (aw); mastigabilidade; gomosidade; coesividade; elasticidade; adesividade; dureza]. Não houve proteção do probiótico pelo prebiótico, ao nível de FOS utilizado neste estudo. Foram efetuadas análises sensoriais de preferência pareada para o cheesecake (em três tratamentos: T0, T1 e T2) e para sua cor (em três amostras com curcumina a: 0%, 0,0076% e 0,0152%). O resultado para o cheesecake revelou que: a amostra mais preferida foi a T0; os tratamentos T1 e T2 não diferem entre si quanto à preferência; T0 não difere da T2; T0 difere da T1. O resultado para a cor do cheesecake revelou que: a amostra mais preferida foi a com curcumina a 0,0076%; e que as três amostras são iguais quanto à preferência da cor. O presente estudo dá sua contribuição para ampliar a oferta de alimentos láteos promotores da saúde humana com características: light, potencialmente funcional e simbiótico. / The aim of this work was the development and the evaluation of the functionals, physical-chemistry, rheological and sensorial analysis for the pairwise ranking test (cheesecake and its color), and microbiological properties of the cheesecake manufactured with wheat flour (or modified waxy corn starch - AMCM), fresh cheese, sucrose, erythritol (as sucrose partial substitute), eggs in nature, butter [or frutooligosaccharide (FOS) - prebiotic - as butter fat replacer], curcumin and Bifidobacterium animalis subspecies lactis Bb-12 (probiotic). The statistical analysis of the data was considered the existence four experimental groups: [2 cheesecakes lights (in sucrose and fat) potentially functional and symbiote: T1= wheat flour and FOS; T2 = AMCM and FOS] and [2 cheesecake light (in sucrose) potentially functional and probiotic: T3 = wheat flour and butter; T4 = AMCM and butter]. It was established a treatment T0 as the standard Thesis, adapted the wording of QuarkTorte by Henning Fleissig (Germany). The response variables were type of quantitative, whereas colony forming units (CFU) of lactic bacteria, forming unit colonies (CFU) of total and faecal coliforms, pH, water activity, hardness, adhesiveness, elasticity, cohesiveness, gumminess, chewiness. These variables of responses comprised a model of Analysis of Variance with repeated measures, because the experimental units were observed after 1, 8, 15, 22 and 28 days. Measures (such as average, median and standard deviation), graphics and ANOVA, were generated by statistical package STATA® - version 9.0. The results of the ANOVA showed no statistically significant results that indicate differences between the experimental groups [p-value: 0,7981; 0,4204; 0,9974; 0,6825; 0,6401; 0,4800; 0,6469; 0,4258; 0,4615] and not between the values over time, within each experimental group [p-value: 0,1725; 0,0000; 0,4076; 0,8957; 0,8787; 0,0001; 0,6214; 0,8845; 0,6820] [p-value corresponding respectively to: log of UFC of lactic bacteria; pH; water activity (aw); chewiness, gumminess, cohesiveness, elasticity, adhesiveness and hardness]. There was no protection of probiotic by prebiotic, at the level of FOS used in this study. Were made sensorial analysis of paired preference for the cheesecake (In three treatments: T0, T1 and T2) and to its color (in three samples with curcumin: 0%, 0.0076% and 0.0152%). The result for the color of the cheesecake revealed that: the sample most preferred was with curcumin to 0.0076%; and that the three samples are equal as the color preference. The present study gives its contribution to extend the offer of lactic food human health promoters with characteristics: light, potentially functional and symbiote.