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<p>Nowadays, probiotic microorganisms have gained importance as valuable components of functional foods. To the extent of our knowledge, there are no studies indicating that cereal bars enriched with psychobiotics can be produced. Therefore, the aim of the research focused on producing cereal snacks with improved functionality by enrichment with <i>Lactobacillus helveticus</i> Rosell R0052 and <i>Bifidobacterium longum</i> Rosell—RO175 bacterial cells. The research showed that the psychoprobiotic strains of <i>L. helveticus</i> and <i>B. longum</i> did not cause adverse changes in the sensory characteristics of the product. The analysis of the cereal bars showed that snacks contained 6% of protein and the concentration of lipids amounted to above 28%. Taking into account the raw materials used in production, the snacks were characterized by a reducing sugar content of 26.84%. It was found that the level of crude fiber in the products amounted to 3.39%. The research showed that the largest fraction was neutral-detergent fiber and acid-detergent fiber (more than 5% and almost 3%, respectively). Similar contents were observed for cellulose and hemicellulose. In addition, the food matrix was optimal for the survival of psychoprobiotic bacteria during the tested 14-day storage period. The results of the research are a milestone in the development of a commercial prototype of functional products enriched with microorganisms that produce substances that affect the gut-brain connection in humans and are a contribution to further efforts for their testing, marketing, and availability, especially with the needs of psychiatric conditions in mind.</p>

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Research on the Incorporation of Beneficial Bacteria Actions on the Brain-Gut Axis (Psychoprobiotics) into Low-Moisture Food Matrices to Improve the Functionality of Cereal Bars

  • 期刊论文

  • 发表日期：

    2025年3月25日

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  • Agnieszka Szparaga

摘要

Nowadays, probiotic microorganisms have gained importance as valuable components of functional foods. To the extent of our knowledge, there are no studies indicating that cereal bars enriched with psychobiotics can be produced. Therefore, the aim of the research focused on producing cereal snacks with improved functionality by enrichment with Lactobacillus helveticus Rosell R0052 and Bifidobacterium longum Rosell—RO175 bacterial cells. The research showed that the psychoprobiotic strains of L. helveticus and B. longum did not cause adverse changes in the sensory characteristics of the product. The analysis of the cereal bars showed that snacks contained 6% of protein and the concentration of lipids amounted to above 28%. Taking into account the raw materials used in production, the snacks were characterized by a reducing sugar content of 26.84%. It was found that the level of crude fiber in the products amounted to 3.39%. The research showed that the largest fraction was neutral-detergent fiber and acid-detergent fiber (more than 5% and almost 3%, respectively). Similar contents were observed for cellulose and hemicellulose. In addition, the food matrix was optimal for the survival of psychoprobiotic bacteria during the tested 14-day storage period. The results of the research are a milestone in the development of a commercial prototype of functional products enriched with microorganisms that produce substances that affect the gut-brain connection in humans and are a contribution to further efforts for their testing, marketing, and availability, especially with the needs of psychiatric conditions in mind.