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dc.contributor.author
Ross, Gloria Romina
dc.contributor.author
Gauffin Cano, María Paola
dc.contributor.author
Gusils Leon, Carlos Horacio
dc.contributor.author
Medina, Roxana Beatriz
dc.contributor.author
Van Nieuwenhove, Carina Paola
dc.contributor.author
Gonzalez, Silvia Nelina
dc.contributor.other
Filip, Rosana
dc.date.available
2020-09-18T17:26:14Z
dc.date.issued
2011
dc.identifier.citation
Ross, Gloria Romina; Gauffin Cano, María Paola; Gusils Leon, Carlos Horacio; Medina, Roxana Beatriz; Van Nieuwenhove, Carina Paola; et al.; Lactic acid bacteria activities to promote health benefits; Transworld Research Network; 2011; 155-174
dc.identifier.isbn
978-81-7895-504-9
dc.identifier.uri
http://hdl.handle.net/11336/114318
dc.description.abstract
The activity of the probiotic lactic acid bacteria (LAB) has been widely documented and can be divided according to their nutritional, physiological and antimicrobial effects. These observations have led to the development of foods containing LAB to be used as human and animal probiotics. This chapter reviews the current results of the relevance of microencapsulation method of probiotic bacteria to resist the gastrointestinal conditions. Bacteria isolated from swine faeces have probiotic effects when they are administered in calcium alginate microcapsules. Other interesting property is the influence of these bacteria on leptin secretion. This hormone could be linked with the nutritional status and the immune system. In animal experimental models, we have demonstrated that probiotic microorganisms have different influences on leptin secretion of well-nourished and mild calorie restricted host. The presence of microbial enzymes like the cinnamoyl-esterase or the linoleic acid desaturase, were also studied. The cinnamoyl-esterase action could release, in intestinal tract, absorbable antioxidant compounds, such as caffeic or ferulic acid. Some foods contain these acids under ester forms. On the other hand, the linoleic acid desaturase allows the production of conjugated linoleic acid, a fatty acid with different biological functions. Strains from intestinal, ruminal and dairy origin that are able to produce CLA, may be included in foods or used as probiotic to offer health benefits to consumers.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Transworld Research Network
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
LACTIC ACID BACTERIA
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CLA
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LEPTIN
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CINNAMOYL ESTERASE
dc.subject.classification
Nutrición, Dietética
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Ciencias de la Salud
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CIENCIAS MÉDICAS Y DE LA SALUD
dc.title
Lactic acid bacteria activities to promote health benefits
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-07-21T20:00:19Z
dc.journal.pagination
155-174
dc.journal.pais
India
dc.journal.ciudad
Kerala
dc.description.fil
Fil: Ross, Gloria Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Gauffin Cano, María Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Gusils Leon, Carlos Horacio. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Tecnología Agroindustrial del Noroeste Argentino. Provincia de Tucumán. Ministerio de Desarrollo Productivo. Estación Experimental Agroindustrial "Obispo Colombres" (p). Instituto de Tecnología Agroindustrial del Noroeste Argentino; Argentina
dc.description.fil
Fil: Medina, Roxana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Van Nieuwenhove, Carina Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
dc.description.fil
Fil: Gonzalez, Silvia Nelina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.conicet.paginas
273
dc.source.titulo
Multidisciplinary approaches on food science and nutrition for the XXI century
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