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dc.contributor.author
Puntillo, Melisa Anahí  
dc.contributor.author
Spotti, Maria Julia  
dc.contributor.author
Salminen, Seppo  
dc.contributor.author
Vinderola, Celso Gabriel  
dc.date.available
2022-05-12T16:55:25Z  
dc.date.issued
2021-07  
dc.identifier.citation
Puntillo, Melisa Anahí; Spotti, Maria Julia; Salminen, Seppo; Vinderola, Celso Gabriel; Narrowing down the number of potential plant-based probiotic candidates by successive in vitro, technological and in vivo assays; Wageningen Academic Publishers; Beneficial Microbes; 12; 4; 7-2021; 351-364  
dc.identifier.issn
1876-2883  
dc.identifier.uri
http://hdl.handle.net/11336/157402  
dc.description.abstract
The interest on plant-based fermented food is in raise in Western countries. The aim of this study was to select interleukin (IL)-10 inducing strains for the development of potential probiotic plant-based fermented foods. Departing from a collection of 52 lactic acid bacteria (LAB) strains derived from plant material, in vitro co-culture with murine macrophages allowed us to narrow down the number of candidates to 21 strains able to induce IL-10 secretion. 14 of these strains were able to promote the production of tumour necrosis factor-α too. The capacity to induce IL-6 was used to further reduce the number of strains to 4, from which Lactiplantibacillus plantarum subsp. plantarum LpAv was selected to ferment oat and carrots. L. plantarum LpAv was able to ferment oat and carrots until reaching counts of ca. 108 and 109 cfu/ml. Fermented oat and carrots were orally administered to mice for 10 consecutive days and challenged with a single infective dose of Salmonella enterica serovar. Typhimurium. Counts of L. plantarum LpAv in fermented carrots were 9.23±0.05 cfu/ml and 9.27±0.01 cfu/ml, at day 1 and 10 of the feeding period. Fermented carrots were able to confer enhanced protection (80% of survival) against infection, when compared to control mice (less than 25% of survival). However, L. plantarum LpAv administered as pure culture was not able to confer protection against Salmonella infection. L. plantarum LpAv was selected among 52 plant-derived LAB and it was able to ferment oat and carrots, being only fermented carrots able to confer enhanced protection against Salmonella infection. A succession of in vitro to in vivo tests is proposed as a tool to narrow down the number of candidates when searching for potential novel probiotics from a collection of autochthonous strains.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wageningen Academic Publishers  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
FERMENTED FOOD  
dc.subject
LACTIC ACID BACTERIA  
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LACTIPLANTIBACILLUS PLANT-BASED  
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LACTOBACILLUS  
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SALMONELLA  
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Otras Ciencias Biológicas  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Narrowing down the number of potential plant-based probiotic candidates by successive in vitro, technological and in vivo assays  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2022-05-06T16:16:49Z  
dc.identifier.eissn
1876-2891  
dc.journal.volume
12  
dc.journal.number
4  
dc.journal.pagination
351-364  
dc.journal.pais
Países Bajos  
dc.description.fil
Fil: Puntillo, Melisa Anahí. 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: Spotti, Maria Julia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Salminen, Seppo. University of Turku; Finlandia  
dc.description.fil
Fil: Vinderola, Celso Gabriel. 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
Beneficial Microbes  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.3920/BM2020.0228  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.wageningenacademic.com/doi/10.3920/BM2020.0228