Efeitos da ingesta de iogurte no trânsito gastrintestinal de camundongos BALB/c

Abstract

Yogurt is a dairy product obtained from fermentation by specific microorganisms, such as Streptococcus thermophilius and Lactobacillus bulgaricus. It is often recognized as a potentially probiotic and beneficial food, especially for the gastrointestinal tract, where it may have the action of ensuring the balance of the normal microbiota. In this sense, the objective of this study was to investigate the effects of yogurt intake on the gastrointestinal transit of male BALB/C mice. Yogurt was prepared using crystal sugar, UHT whole milk and cultures of Streptococcus thermophilius and Lactobacillus bulgaricus. The parameters for the physicochemical analysis of milk and yogurt were pH, lactic acidity (%), total dry extract (TDI), ash (%), fat (%), moisture (%), and total proteins. The 18 adult male BALB/c mice were randomly divided into two experimental groups: Control Group (C), which received 1000 µL of filtered water, and Yogurt Group (I10), which received 1000 µL of plain yogurt for 40 days. Food intake, body weight, fecal moisture and gastrointestinal transit were measured. Alternating Current Biosusceptometry (ACB) was used to analyze oro-anal transit. Data were presented as mean ± standard deviation and analyzed using Graphpad Prism. Student's t-test was used to compare groups, with a significance level of 5%. The results showed that there were no significant changes in the parameters analyzed between groups. We conclude that treatment with yogurt, at the dose and period previously established, did not alter gastrointestinal transit in Balb/c mice.