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104. | | RODRIGUES, G. D.; LUCAS, M.; ORTIZ, H. G.; SANTOS GONÇALVES, L. DOS; BLODORN, E.; DOMINGUES, W. B.; NUNES, L. S.; SARAVIA, A.; PARODI, P.; RIET-CORREA, F.; MENCHACA, A.; CAMPOS, C. V.; KROLOW, T. K.; KRÜGER, R. F. Molecular of Anaplasma marginale Theiler (Rickettsiales: Anaplasmataceae) in horseflies (Diptera: Tabanidae) in Uruguay. Scientific Reports, 2022, volume 12, issue 1, article 22460. OPEN ACCESS. doi: https://doi.org/10.1038/s41598-022-27067-0 Article history: Received 11 July 2022; Accepted 23 December 2022; Published 28 December 2022. -- Corresponding author: Rodrigues, G.D.; Ecology of Parasites and Vectors Group, Universidade Federal de Pelotas, Rio Grande do Sul, Brazil;...Biblioteca(s): INIA Las Brujas. |
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105. | | FERNÁNDEZ, E.A.; ROSALES, C.A.; GARZÓN, J. P.; ARGUDO, D.E.; AYALA, L.E.; GUEVARA, G.E.; MALDONADO, J.E.; PEREA, F.P. Morphological and histological characteristics of ovaries from two genetic groups of guinea pigs (Cavia porcellus) from South America. [Características morfológicas e histológicas de los ovarios de dos grupos genéticos de cuyes (Cavia porcellus) de América del Sur]. Sección: Artículos Primarios. Revista de Investigaciones Veterinarias del Perú, 2022, v. 33, n. 4, e23349. OPEN ACCESS. doi: https://doi.org/10.15381/rivep.v33i4.23349 Article history: Received January 11, 2022; Accepted for publication July 28, 2022; Published August 31, 2022. -- Publisher: Universidad Nacional Mayor de San Marcos. -- Correspondence author: Perea, F.P.; Facultad de Ciencias...Biblioteca(s): INIA Las Brujas. |
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107. | | MENEGASSI, S.R. DE O.; PEREIRA, G.R.; ROCHA, M.K.DA; KOETZ JR., C.; LOPEZ, L.F.D.; AUGUST, P.M.; MATTÉ, C.; GOMES, M.G.T.; DAL BEM, J. DE C.T.; CANOZZI, M.E.A.; BARCELLOS, J.O.J. Influence of tropical, subtropical, and temperate climate conditions on seminal redox status and sperm quality parameters in breeding bulls. Journal of Thermal Biology, October 2022, Volume 109, Article number 103319. doi: https://doi.org/10.1016/j.jtherbio.2022.103319 12 p.Biblioteca(s): INIA Treinta y Tres. |
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110. | | LOZANO, J.; FERNÁNDEZ-CIGANDA, S.; GONZÁLEZ REVELLO, A.; HIRIGOYEN, D.; MARTÍNEZ, M.; SCORZA, C.; ZUNINO, P. Probiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures. Journal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664 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,...Biblioteca(s): INIA La Estanzuela. |
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Registro completo
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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
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