VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S HEALTH USING FOOD STRATEGY

Probiotics as functional microorganisms, with a corresponding positive impact on human health, have usually isolated from the gut. Nevertheless, the research has pointed out the functional role of microorganisms isolated from other human sources such as genital tract, highlighting the key role of vaginal microbiome for the preservation of women’s health and the development of healthy pregnancies. Therefore, main aim of this work was to verify the metabolic and technological aptitude of a group of functional vaginal lactobacilli in order to set up the conditions for their inclusion in a fermented food conceived to promote women’s well-being. More specifically, Biolog approach was performed on these vaginal strains in order to characterize their metabolic pathways. In fact, the use of probiotic strains in a functional food without considering a metabolic characterization of the strains could negatively affect the final product. In addition, also the synergistic and functional interactions between these selected strains were evaluated. Following this preliminary characterization, three mixed cultures of vaginal lactobacilli were subjected to spray-drying process, considering their further inclusion as microencapsulated in functional fermented foods. In fact, the microencapsulation of probiotic strains through spray-drying methodology could improve their vitality in foods or in the gastrointestinal tract. As regards to the maintenance of viability over time, for the microorganisms subjected to the microencapsulation process, it should be emphasized not only the role of process conditions adopted (for spray-drying: inlet and outlet temperature), but also the choice of carrier. Furthermore, following the choice of the carrier and the process conditions, the quality and morphology of microencapsulates were evaluated by scanning electron microscopy (SEM). Moreover, in order to evaluate the effect of adopted spray-drying process on the selected mixed microbial cultures hydrophobicity after treatment, and over time viability and resistance to simulated gastro-duodenal, also in relation to the different storage conditions (room temperature, + 4 ° C, - 20 ° C) were investigated. The data obtained showed how all the tested associations were able to withstand the spray-drying process in terms of cell viability, immediately after treatment and during storage. All microbial associations also demonstrated high hydrophobicity and good resistance to simulated gastro-duodenal stress, suggesting a good chance for their inclusion as adjunct cultures in fermented products. In addition, the results obtained by SEM also showed the quality of these functional microcapsules, suitable for their further use in food. In conclusion, these data could represent a first step for the developing of a fermented food aimed to reduce various vaginal dysbiosis in order to enhance women’s well-being.