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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha : |
12/07/2022 |
Actualizado : |
30/11/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
LOZANO, J.; FERNÁNDEZ-CIGANDA, S.; GONZÁLEZ REVELLO, A.; HIRIGOYEN, D.; MARTÍNEZ, M.; SCORZA, C.; ZUNINO, P. |
Afiliación : |
JOAQUIN LOZANO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; SOFÍA FERNÁNDEZ-CIGANDA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay./ Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; ÁLVARO GONZÁLEZ REVELLO, Department of Food Science and Technology, Facultad de Veterinaria, UdelaR, Montevideo, Uruguay.; DARÍO JAVIER HIRIGOYEN TREVIN, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCELA MARTÍNEZ, Analytical Platform, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; CECILIA SCORZA, Department of Experimental Neuropharmacology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; PABLO ZUNINO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay. |
Título : |
Probiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures. |
Fecha de publicación : |
2022 |
Fuente / Imprenta : |
Journal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664 |
ISSN : |
1364-5072 |
DOI : |
10.1111/jam.15664 |
Idioma : |
Inglés |
Notas : |
Article history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy -- |
Contenido : |
Abstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology. |
Palabras claves : |
Fermented foods; Gut-brain axis; Lactic acid bacteria; Lactiplantibacilus; PLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL; PLATAFORMA DE SALUD ANIMAL; Probiotics. |
Asunto categoría : |
L10 Genética y mejoramiento animal |
Marc : |
LEADER 02779naa a2200313 a 4500 001 1063420 005 2022-11-30 008 2022 bl uuuu u00u1 u #d 022 $a1364-5072 024 7 $a10.1111/jam.15664$2DOI 100 1 $aLOZANO, J. 245 $aProbiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures.$h[electronic resource] 260 $c2022 500 $aArticle history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy -- 520 $aAbstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology. 653 $aFermented foods 653 $aGut-brain axis 653 $aLactic acid bacteria 653 $aLactiplantibacilus 653 $aPLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL 653 $aPLATAFORMA DE SALUD ANIMAL 653 $aProbiotics 700 1 $aFERNÁNDEZ-CIGANDA, S. 700 1 $aGONZÁLEZ REVELLO, A. 700 1 $aHIRIGOYEN, D. 700 1 $aMARTÍNEZ, M. 700 1 $aSCORZA, C. 700 1 $aZUNINO, P. 773 $tJournal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664
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INIA La Estanzuela (LE) |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha actual : |
21/02/2014 |
Actualizado : |
19/07/2021 |
Tipo de producción científica : |
Documentos |
Autor : |
DIAZ-LAGO, J.E.; MARTINO, D. |
Afiliación : |
JUAN ENRIQUE DIAZ LAGO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DANIEL LUIS MARTINO SCANDROGLIO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Siembra directa de girasol de segunda : efectos del manejo de rastrojo del cultivo de invierno. |
Fecha de publicación : |
1995 |
Fuente / Imprenta : |
ln: Jornada Cultivos de Verano, 1995 set : La Estanzuela [Memorias]. Montevideo (Uruguay): INIA, 1995. |
Páginas : |
p.17-30. |
Serie : |
(INIA Serie Actividades de Difusión ; 60). |
Idioma : |
Español |
Notas : |
Participaron en esta Jornada : Programa Nacional de Cultivos de Verano y Programa Nacional de Evaluación de Cultivares INIA La Estanzuela |
Thesagro : |
CONTENIDO DE AGUA EN EL SUELO; ENSAYOS DE VARIEDADES; FERTILIDAD DEL SUELO; HELIANTHUS ANNUUS; SIEMBRA DIRECTA; TEMPERATURA DEL SUELO. |
Asunto categoría : |
-- F01 Cultivo |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/15868/1/UY.INIA.SAD.1995.n.60.pdf;verano#page=20
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Marc : |
LEADER 00898naa a2200229 a 4500 001 1045901 005 2021-07-19 008 1995 bl uuuu u00u1 u #d 100 1 $aDIAZ-LAGO, J.E. 245 $aSiembra directa de girasol de segunda$befectos del manejo de rastrojo del cultivo de invierno. 260 $c1995 300 $ap.17-30. 490 $a(INIA Serie Actividades de Difusión ; 60). 500 $aParticiparon en esta Jornada : Programa Nacional de Cultivos de Verano y Programa Nacional de Evaluación de Cultivares INIA La Estanzuela 650 $aCONTENIDO DE AGUA EN EL SUELO 650 $aENSAYOS DE VARIEDADES 650 $aFERTILIDAD DEL SUELO 650 $aHELIANTHUS ANNUUS 650 $aSIEMBRA DIRECTA 650 $aTEMPERATURA DEL SUELO 700 1 $aMARTINO, D. 773 $tln: Jornada Cultivos de Verano, 1995 set : La Estanzuela [Memorias]. Montevideo (Uruguay): INIA, 1995.
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