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dc.contributor.author
Tabanelli, G.  
dc.contributor.author
Patrignani, F.  
dc.contributor.author
Vinderola, Celso Gabriel  
dc.contributor.author
Reinheimer, Jorge Alberto  
dc.contributor.author
Gardini, F.  
dc.contributor.author
Lanciotti, R.  
dc.date.available
2017-08-22T18:38:11Z  
dc.date.issued
2013-10  
dc.identifier.citation
Tabanelli, G.; Patrignani, F.; Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto; Gardini, F.; et al.; Effect of sub-lethal High Pressure Homogenization treatments on the functional and biological properties of probiotic bacteria; Elsevier; LWT - Food Science and Technology; 53; 2; 10-2013; 580-586  
dc.identifier.issn
0023-6438  
dc.identifier.uri
http://hdl.handle.net/11336/22788  
dc.description.abstract
The aim of this work was to assess if a sub-lethal high pressure homogenization (HPH) treatment could modulate in vitro functional and biological properties of probiotic bacteria. Lactobacillus paracasei A13, Lactobacillus acidophilus 08 and Dru, Lactobacillus delbrueckii subsp. lactis 200 and bile-resistant derivatives L. acidophilus Druþ and L. delbrueckii subsp. lactis 200þ were suspended in phosphate buffered saline solution and treated at 50 MPa. Data obtained showed that HPH can modulate hydrophobicity and auto-aggregation without modification of viability and decarboxylase activity. Resistance to simulated gastric conditions resulted strain-dependent. High resistance was observed for treated L. paracasei A13, L. acidophilus Dru and 08 and L. delbrueckii subsp. lactis 200. The HPH-treatment reduced the resistance to simulated stomach duodenum-passage of L. acidophilus Dru while increased it for L. paracasei A13. Strain viability and resistance to simulated gastric conditions were evaluated treating at 50 MPa cells suspended in acidified buttermilk (pH 4.6) and stored at 4 C for 30 days. The highest cell viability loss, after 30 d of refrigerated storage, was observed for L. acidophilus Dru, independently of the application of HPH. However, after 30 days of storage, the resistance of L. paracasei A13 to simulated gastric digestion significantly increased in HPH treated cells.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/  
dc.subject
High Pressure Homogenization  
dc.subject
Lactic Acid Bacteria  
dc.subject
Probiotic Properties  
dc.subject
Biological Properties  
dc.subject
Hydrophobicity  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effect of sub-lethal High Pressure Homogenization treatments on the functional and biological properties of probiotic bacteria  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-08-15T17:59:50Z  
dc.journal.volume
53  
dc.journal.number
2  
dc.journal.pagination
580-586  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Tabanelli, G.. Interdipartimental Center of Industrial Research (CIRI Agroalimentare); Italia  
dc.description.fil
Fil: Patrignani, F.. Universidad de Bologna; Italia  
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.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: Gardini, F.. Universidad de Bologna; Italia  
dc.description.fil
Fil: Lanciotti, R.. Universidad de Bologna; Italia  
dc.journal.title
LWT - Food Science and Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2013.03.013  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001059