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dc.contributor.author
Ale, Elisa Carmen  
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Bourin, Maxence Jean-Baptiste  
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Peralta, Guillermo Hugo  
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Burns, Patricia Graciela  
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Avila, Olga Beatriz  
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Contini, Liliana Ester  
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Reinheimer, Jorge Alberto  
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Binetti, Ana Griselda  
dc.date.available
2020-07-26T14:03:00Z  
dc.date.issued
2019-04  
dc.identifier.citation
Ale, Elisa Carmen; Bourin, Maxence Jean-Baptiste; Peralta, Guillermo Hugo; Burns, Patricia Graciela; Avila, Olga Beatriz; et al.; Functional properties of EPS extract from L. fermentum lf2 and its impact when combined with B. animalis INL1 in yogurt; Elsevier; International Dairy Journal; 96; 4-2019; 114-125  
dc.identifier.issn
0958-6946  
dc.identifier.uri
http://hdl.handle.net/11336/110274  
dc.description.abstract
In the present work, the functional roles of an exopolysaccharide (EPS) extract formLactobacillus fermentum Lf2 were studied by means of in vitro and in vivo assays,individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactisINL1. From the in vitro assay (macrophages derived from THP-1 cell line), the EPS inits purified form caused an increase in the levels of the proinflammatory cytokine TNFα, while both forms of EPS (purified and crude) produced an increase in the regulatorycytokine IL-10, evidencing an immunomodulatory role.To study the functional role of EPS as a food ingredient, an in vivo assay was donewith mice (BALB/c) that received yogurt with EPS (600 mg L-1, YE), with bifidobacteria(5x108 CFU mL-1, YB), a combination of both ingredients (YEB), or yogurt with noadditives (Y), for 25 days. The level of diverse bacterial groups and Short Chain FatyAcids (SCFA) were estimated in faeces, and s-IgA and cytokines were determined insmall intestine. Among the four groups, only the group YE presented significantlyincreased concentrations of acetic and butyric acids, together with an increase in thetotal SCFA (p< 0.05), through the time of treatment. The levels of the C. coccoidescluster (SCFA producing group) rose over time (p< 0.05) for this group as well. Whenthe combination of both ingredients was studied (YEB), a possible bifidogenic role wasobserved, reflected in the increasing levels of the genus Bifidobacterium along time (p<0.05), a behaviour that was not observed when the probiotic was administered solely(group YB). But, in this case, no significant differences were observed for theconcentration of SCFA. These results highlight the promising application of this EPS asa functional food ingredient: with prebiotic or synbiotic potential roles, whenadministered individually (due to its effects on the SCFA levels) or combined with B.animalis subsp. lactis INL1 (considering the increase of Bifidobacteria during the timeof treatment), respectively.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
BIFIDOBACTERIAS  
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EXOPOLISACÁRIDOS  
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BACTERIAS LÁCTICAS  
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YOGURT  
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Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Functional properties of EPS extract from L. fermentum lf2 and its impact when combined with B. animalis INL1 in yogurt  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2020-07-20T16:24:22Z  
dc.journal.volume
96  
dc.journal.pagination
114-125  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Ale, Elisa Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
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Fil: Bourin, Maxence Jean-Baptiste. School Of Microbiology & Apc Microbiome Institute. Cork; Irlanda  
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Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
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Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
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Fil: Avila, Olga Beatriz. Universidad Nacional del Litoral. Facultad de Bioquimica y Ciencias Biologicas. Departamento de Matematicas; Argentina  
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Fil: Contini, Liliana Ester. Universidad Nacional del Litoral. Facultad de Bioquimica y Ciencias Biologicas. Departamento de Matematicas; Argentina  
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.description.fil
Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.journal.title
International Dairy Journal  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.idairyj.2019.04.014