02769naa a2200361 a 450000100080000000500110000800800410001902400550006010000190011524501900013426000090032452016400033365000250197365000290199865000110202765000170203865000120205565300260206765300270209365300210212070000210214170000180216270000220218070000170220270000240221970000150224370000260225870000170228470000140230170000160231570000210233177300550235221449662022-07-26       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2021.1101352DOI1 aPRESTES, A. A.  aInfluence of guabiroba pulp (Campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions.h[electronic resource]  c2022  aABSTRACT. In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermo-philus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8?9 log CFU g1 above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p &lt 0.05). The fermented milk proved to be an effective matrix for the probiotic stability and incorporation of guabiroba components. Bioactive compounds present in the guabiroba pulp may have occasioned a prebiotic and protective effect on Bifidobacterium BB-12 after gastric conditions. The possible bioconversion of these compounds in more active forms can contribute to the absorption in epithelial cells, enhancing fermented milks with guabiroba pulp as important sources of dietary accessible bioactive compounds.  aAntioxidant activity  aCampomanesia xanthocarpa  aYogurt  aAntioxidante  aIogurte  aBifidobacterium BB-12  aGastrointestinal steps  aPhenolic content1 aVERRUCK, Silvani1 aVARGAS, M. O.1 aCANELLA, M. H. M.1 aSILVA, C. C.1 aBARROS, E. L. da S.1 aDANTAS, A.1 aOLIVEIRA, L. V. A. de1 aMARAN, B. M.1 aMATOS, M.1 aHELM, C. V.1 aPRUDENCIO, E. S.  tFood Research Internationalgv. 141, 110135, 2022.