Mostrar el registro sencillo del ítem

dc.contributor.author
Zarate, Gabriela del Valle  
dc.contributor.author
Perez Chaia, Adriana Beatriz  
dc.contributor.other
Venema, Koen  
dc.contributor.other
do Carmo, Ana Paula  
dc.date.available
2022-05-03T13:28:36Z  
dc.date.issued
2015  
dc.identifier.citation
Zarate, Gabriela del Valle; Perez Chaia, Adriana Beatriz; Propionibacteria also have probiotic potential; Caister Academic Press; 2015; 69-92  
dc.identifier.isbn
978-1-910190-09-8  
dc.identifier.uri
http://hdl.handle.net/11336/156325  
dc.description.abstract
Propionibacteria were first described by the end of the nineteenth century and named some years later by Orla-Jensen (1909) who proposed the genus Propionib acterium for referring to bacteria that produce propionic acid as their main fermentation endproduct. Based on habitat of origin, they are conventionally divided into "classical or dairy" and "cutaneous" microorganisms which mainly inhabit dairy/silage environments and the skin/intestine of human and animals, respectively. Historically, the economic relevance of Propionib acterium has been related to the industrial application of classical species as dairy starters for cheeses manufacture and as biological producers of propionic acid. However, propionibacteria also display probiotic potential. Over the last two decades, the ability of these microorganisms to improve the health of humans and animals by being used as dietary microbial adjuncts has been extensively demonstrated. Both in vitro and in vivo studies revealed that propionibacteria are able to modulate in a favorable way gut physiology, microbiota composition and immunity. Much of these health benefits could be related to the ability of propionibacteria to remain in high numbers in the gastrointestinal tract by surviving the adverse environmental conditions and adhering to the intestinal mucosa. In addition, other promising properties like the production of nutraceuticals and relevant biomolecules such as vitamins B and K, conjugated linoleic acid (CLA), exopolysaccharides (EPS), trehalose, bifidogenic factors, bacteriocins, etc have been reported. In recent years, the availability of genome sequences of different propionibacteria species have allowed to deep insight into the metabolism and physiology of these microorganisms and became a useful tool for selecting appropriate strains for technological, functional or probiotic applications. In the present chapter, we review exhaustively the evidences that support the potential of propionibacteria to be used as probiotic supplements for human and animal nutrition. Besides the positive results on health obtained by us and others, the hardiness and adaptability of propionibacteria to both technological and physiological stresses encourage their usage for designing new functional foods.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Caister Academic Press  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
PROBIOTICS  
dc.subject
DAIRY PROPIONIBACTERIA  
dc.subject.classification
Biología Celular, Microbiología  
dc.subject.classification
Ciencias Biológicas  
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS  
dc.title
Propionibacteria also have probiotic potential  
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
2021-12-03T20:12:27Z  
dc.journal.pagination
69-92  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Poole  
dc.description.fil
Fil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Perez Chaia, Adriana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.21775/9781910190098.05  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.caister.com/probiotics  
dc.conicet.paginas
524  
dc.source.titulo
Probiotics and prebiotics: current research and future trends