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 | Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
12/07/2022 |
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Actualizado : |
30/11/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
LOZANO, J.; FERNÁNDEZ-CIGANDA, S.; GONZÁLEZ REVELLO, A.; HIRIGOYEN, D.; MARTÍNEZ, M.; SCORZA, C.; ZUNINO, P. |
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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. |
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Título : |
Probiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
Journal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664 |
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ISSN : |
1364-5072 |
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DOI : |
10.1111/jam.15664 |
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Idioma : |
Inglés |
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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 -- |
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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. |
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Palabras claves : |
Fermented foods; Gut-brain axis; Lactic acid bacteria; Lactiplantibacilus; PLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL; PLATAFORMA DE SALUD ANIMAL; Probiotics. |
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Asunto categoría : |
L10 Genética y mejoramiento animal |
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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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Registro original : |
INIA La Estanzuela (LE) |
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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó; INIA Treinta y Tres. |
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Fecha actual : |
01/10/2014 |
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Actualizado : |
18/11/2019 |
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Tipo de producción científica : |
Cartillas |
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Autor : |
PALLADINO, M.C.; PEREZ, G.; PEREZ, C. A. |
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Afiliación : |
M.CINTIA PALLADINO, Universidad de la República / FAGRO-Estación Experimental "Dr. Mario A. Cassinoni" (EEMAC); GUILLERMO PEREZ, Universidad de la República (UdelaR)/ Centro Universitario Regional Tacuarembó; CARLOS A. PEREZ, Universidad de la República / FAGRO-Estación Experimental "Dr. Mario A. Cassinoni" (EEMAC). |
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Título : |
Mancha foliar bacteriana. |
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Complemento del título : |
Reconocimiento a campo de plagas y enfermedades forestales. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
Montevideo (Uruguay): UDELAR; Centro Universitario de Tacuarembó, 2014 |
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Páginas : |
2 p. |
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Serie : |
(INIA Cartilla ; 43) |
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Idioma : |
Español |
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Contenido : |
Este patógeno necesita de la ocurrencia de lluvias para su dispersión y de agua libre sobre la superficie de la hoja para la infección, ya que su entrada a la planta es de forma pasiva a través de aberturas naturales. La aparición de síntomas se ha observado durante todo el año. |
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Palabras claves : |
FORESTACIÓN. |
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Thesagro : |
MANCHA BACTERIANA; PLAGAS Y ENFERMEDADES FORESTALES. |
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Asunto categoría : |
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K10 Producción forestal |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/13807/1/Cartilla-43-Mancha-Bacteriosis.pdf
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Marc : |
LEADER 00812nam a2200193 a 4500
001 1050766
005 2019-11-18
008 2014 bl uuuu u0uu1 u #d
100 1 $aPALLADINO, M.C.
245 $aMancha foliar bacteriana.
260 $aMontevideo (Uruguay): UDELAR; Centro Universitario de Tacuarembó$c2014
300 $a2 p.
490 $a(INIA Cartilla ; 43)
520 $aEste patógeno necesita de la ocurrencia de lluvias para su dispersión y de agua libre sobre la superficie de la hoja para la infección, ya que su entrada a la planta es de forma pasiva a través de aberturas naturales. La aparición de síntomas se ha observado durante todo el año.
650 $aMANCHA BACTERIANA
650 $aPLAGAS Y ENFERMEDADES FORESTALES
653 $aFORESTACIÓN
700 1 $aPEREZ, G.
700 1 $aPEREZ, C. A.
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INIA Tacuarembó (TBO) |
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