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dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Garro, Marisa Selva
dc.contributor.author
Savoy, Graciela
dc.contributor.author
Font, Graciela Maria
dc.date.available
2018-08-24T20:20:29Z
dc.date.issued
2004-10-14
dc.identifier.citation
Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Savoy, Graciela; Font, Graciela Maria; A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment; Wiley Blackwell Publishing, Inc; Journal of Food Science; 69; 8; 14-10-2004; M246-M250
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/57084
dc.description.abstract
The development of a novel fermented soymilk product using selected lactic acid bacteria was performed. The immunomodulatory properties of strains able to grow in soymilk were evaluated in a murine model using inbred BALB/c mice. Lactobacillus acidophilus CRL 43 and CRL 1064 and Lactobacillus paracasei CRL 75 and CRL 208 were all able to significantly increase the phagocytic index (41 ± 4) compared with the control group (16 ± 3) when given individually. These strains were then used in the elaboration of multicultured fermented soymilks that were able to stimulate an innate immune response (peritoneal macrophage activation). However, these novel fermented products sometimes caused undesired secondary effects such as microbial translocation and animal weight loss. When the same fermented products were subjected to heat treatment, they were still able to stimulate the innate immune response without causing secondary effects. These results clearly show that it is not always necessary for lactic acid bacteria to be alive to exert a beneficial physiological effect. This study could thus be used as a model in the design and future evaluation of novel fermented vegetable products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fermentation
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Functional Food
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Immune-Modulation
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Lactic Acid Bacteria
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Soymilk
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-21T14:05:10Z
dc.journal.volume
69
dc.journal.number
8
dc.journal.pagination
M246-M250
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1750-3841.2004.tb18021.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2004.tb18021.x
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