|
|
Registros recuperados : 2,038 | |
547. | | DÍAZ, N.J.; FERNÁNDEZ, M.A.; LÓPEZ, J.; MATO, M.A.; OLIVA, R.; SANTAMARÍA, J.; DE SOUZA SILVA, J.; VALLE LIMA, S. Capacitación en planificación, seguimiento y evaluación para la administración de la investigación agropecuaria [s.l.]: ISNAR, 1997. 111 p (Gestión estratégica del cambio institucional ; 5)Biblioteca(s): INIA Tacuarembó. |
| |
548. | | SLATON, N.A.; WILSON, C.E., JR.; WINDHAM, T.E.; KOEN, W.B. 1998 rice research verification program. ln: Norman, R.J.; Johnston, T.H., (eds.). B.R. Wells rice research studies 1998. Fayetteville, Arkansas (USA): Arkansas Agricultural Experiment Station, 1999. p. 304-309 (AAES Research Series ; 468)Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
| |
552. | | MOLINA, F.; PEREIRA, A.L.; PÉREZ DE VIDA, F.; ROVIRA, P.J.; QUINTANS, G.; SARAVIA, H.; TERRA, J.A.; VELAZCO, J.I.; AYALA, W. 50 aniversario de la Estación Experimental del Este (EEE) INIA Treinta y Tres. Al servicio de la región y el país. Revista INIA Uruguay, 2020, no. 62, p. 4-8.Biblioteca(s): INIA Treinta y Tres. |
| |
556. | | BLUMETTO, O.; SANZ, S.C.; BARBER, F.E.; GARCÍA, A.V. Comparison of extensive and intensive pig production systems in Uruguay in terms of ethologic, physiologic and meat quality parameters. Revista Brasileira de Zootecnia, 2013, v.42, no.7, p.521-529. Article history: Received July 17, 2012 / Accepted January 16, 2013.Biblioteca(s): INIA Las Brujas. |
| |
558. | | MOLDENHAUER, K.A.K.; GIBBONS, J.W.; LEE, F.N.; NORMAN, R.J.; BERNHARDT, J.L.; DILDAY, R.H.; RUTGER, J.N.; BLOCKER, M.M.; TOLBERT, A.C. Breeding and evaluation for improved rice varieties- The Arkansas rice breeding and development program. ln: Norman, R.J.; Johnston, T.H., (eds.). B.R. Wells rice research studies 1998. Fayetteville, Arkansas (USA): Arkansas Agricultural Experiment Station, 1999. p. 20-27 (AAES Research Series ; 468)Biblioteca(s): INIA Tacuarembó; INIA Treinta y Tres. |
| |
Registros recuperados : 2,038 | |
|
|
| Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
Registro completo
|
Biblioteca (s) : |
INIA La Estanzuela. |
Fecha actual : |
12/07/2022 |
Actualizado : |
30/11/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
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
Descargar
Esconder MarcPresentar Marc Completo |
Registro original : |
INIA La Estanzuela (LE) |
|
Biblioteca
|
Identificación
|
Origen
|
Tipo / Formato
|
Clasificación
|
Cutter
|
Registro
|
Volumen
|
Estado
|
Volver
|
Expresión de búsqueda válido. Check! |
|
|