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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. |
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Fecha actual : |
01/10/2014 |
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Actualizado : |
06/04/2017 |
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Tipo de producción científica : |
Abstracts/Resúmenes |
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Autor : |
BARNETT, M.C.; DE BARBIERI, I.; HEGARTY, R.S.; ODDY, V.H.; NOLAN, J.V. |
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Afiliación : |
School of Environmental and Rural Science, University of New En gland, Armidale, Australia.; LUIS IGNACIO DE BARBIERI ETCHEBERRY, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; School of Environmental and Rural Science, University of New En gland, Armidale, Australia.; Beef Industry Centre, Department of Primary Industries NSW, Trevenna Road, Armidale, Australia.; School of Environmental and Rural Science, University of New En gland, Armidale, Australia. |
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Título : |
Estimation of DM mass in the digestive tract of sheep using a compartmental digesta kinetics model. [Resumen]. |
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Fecha de publicación : |
2014 |
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Fuente / Imprenta : |
In: International Workshop on Modelling Nutrient Digestion and Utilisation in Farm Animals, 8., 8-12 September, Australia, 2014. |
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Idioma : |
Inglés |
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Contenido : |
Compartmental models are frequently used to determine retention time of digesta in segments of the ruminant gut without surgical intervention, few calculate the mass of DM content in different compartments of the sheep gastrointestinal tract (GIT). In an attempt to develop an accurate, non-invasive system of determining DM mass in the GIT, we compared our model estimates of DM mass with actual mass measurements obtained from euthanized sheep. |
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Palabras claves : |
SHEEP. |
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Thesagro : |
OVINOS. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/6622/1/De-Barbieri-2014-Barnett.pdf
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Marc : |
LEADER 01071nam a2200181 a 4500
001 1050782
005 2017-04-06
008 2014 bl uuuu u01u1 u #d
100 1 $aBARNETT, M.C.
245 $aEstimation of DM mass in the digestive tract of sheep using a compartmental digesta kinetics model. [Resumen].$h[electronic resource]
260 $aIn: International Workshop on Modelling Nutrient Digestion and Utilisation in Farm Animals, 8., 8-12 September, Australia$c2014
520 $aCompartmental models are frequently used to determine retention time of digesta in segments of the ruminant gut without surgical intervention, few calculate the mass of DM content in different compartments of the sheep gastrointestinal tract (GIT). In an attempt to develop an accurate, non-invasive system of determining DM mass in the GIT, we compared our model estimates of DM mass with actual mass measurements obtained from euthanized sheep.
650 $aOVINOS
653 $aSHEEP
700 1 $aDE BARBIERI, I.
700 1 $aHEGARTY, R.S.
700 1 $aODDY, V.H.
700 1 $aNOLAN, J.V.
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