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dc.contributor.author
Tabanelli, Giulia  
dc.contributor.author
Burns, Patricia Graciela  
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Patrignani, Francesca  
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Gardini, Fausto  
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Lanciotti, Rosalba  
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Reinheimer, Jorge Alberto  
dc.contributor.author
Vinderola, Celso Gabriel  
dc.date.available
2025-10-29T12:42:01Z  
dc.date.issued
2012-12  
dc.identifier.citation
Tabanelli, Giulia; Burns, Patricia Graciela; Patrignani, Francesca; Gardini, Fausto; Lanciotti, Rosalba; et al.; Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli; Academic Press Ltd - Elsevier Science Ltd; Food Microbiology; 32; 2; 12-2012; 302-307  
dc.identifier.issn
0740-0020  
dc.identifier.uri
http://hdl.handle.net/11336/274237  
dc.description.abstract
Low levels of High Pressure of Homogenization (HPH) can be applied directly to lactic acid bacteria cells in order to enhance some functional properties. In a previous work we observed that a 50 MPa HPH treatment increased Lactobacillus paracasei A13 hydrophobicity and resistance to simulated gastric digestion. The aim of this work was to assess the HPH treatment in vivo effects on probiotic lactobacilli interaction capacity with the gut and on their ability to induce IgA cell proliferation in mice intestine. BALB/c mice received FITC-labelled cultures of strains, previously treated or not (control) at 50 MPa. Fluorescently labelled cells were studied in the intestine of animals sacrificed 10 and 30 min after intragastric intubation. HPH-treated and control cultures of each strain were orally administered to mice for 2, 5 or 7 consecutive days. The number of IgA-producing cells in the gut was studied by immunohistochemistry. HPH treated probiotic lactobacilli modified their interaction with small intestine. HPH-treated cells induced a higher IgA response compared to untreated ones, in a strain- and feeding period-dependent way. HPH treatment could increase some in vivo functional characteristics of probiotic strains, highlighting the potential of this technique in dairy probiotic sector.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Academic Press Ltd - Elsevier Science Ltd  
dc.rights
info:eu-repo/semantics/restrictedAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
High Pressure Homogenization  
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Probiotics  
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Lactobacilli  
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Functionality  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2025-10-29T10:48:55Z  
dc.journal.volume
32  
dc.journal.number
2  
dc.journal.pagination
302-307  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Tabanelli, Giulia. Universidad de Bologna; Italia  
dc.description.fil
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  
dc.description.fil
Fil: Patrignani, Francesca. Universidad de Bologna; Italia  
dc.description.fil
Fil: Gardini, Fausto. Universidad de Bologna; Italia  
dc.description.fil
Fil: Lanciotti, Rosalba. Universidad de Bologna; Italia  
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: 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
Food Microbiology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0740002012001505  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fm.2012.07.004