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dc.contributor.author
Vinderola, Celso Gabriel
dc.contributor.author
Gueimonde, Miguel
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Gomez-Gallego, Carlos
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Delfederico, Lucrecia
dc.contributor.author
Salminen, Seppo
dc.date.available
2018-09-17T23:23:08Z
dc.date.issued
2017-10
dc.identifier.citation
Vinderola, Celso Gabriel; Gueimonde, Miguel; Gomez-Gallego, Carlos; Delfederico, Lucrecia; Salminen, Seppo; Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of bacteria; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 68; 10-2017; 83-90
dc.identifier.issn
0924-2244
dc.identifier.uri
http://hdl.handle.net/11336/60047
dc.description.abstract
Background In vitro selection tests such as exposure to low pH and bile salts, competitive exclusion of pathogens, adherence to cell lines and prokaryotic-eukaryotic co-cultures have been commonly used to predict the functional properties of lactobacilli and bifidobacteria for their use as probiotics. However, the correlation of in vitro results with in vivo performance remains obscure. Scope and approach To review the current state of evidence linking in vitro predictions to in vivo outcomes in selecting probiotic candidates and to discuss the advantages and limitations of the various assays presently available. Key findings and conclusions The successful use of lactobacilli and bifidobacteria as traditional probiotics is based on their occurrence in human milk, naturally fermented foods, in the gastrointestinal tract and feces of infants and adults as well as on their culturability, technological robustness and long history of safe use. The lack of standardized protocols for in vitro and in vivo studies hampers comparison of the potential of new species and strains. There is thus a need to conduct selection of potential probiotics in a more robust manner and to focus well-defined in vitro and in vivo studies to document health benefits.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science London
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Bifidobacteria
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Correlation
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In&Nbsp;Vitro
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In&Nbsp;Vivo
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Lactobacilli
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Probiotics
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Correlation between in vitro and in vivo assays in selection of probiotics from traditional species of 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
2018-09-14T14:26:43Z
dc.journal.volume
68
dc.journal.pagination
83-90
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
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
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Fil: Gueimonde, Miguel. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
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Fil: Gomez-Gallego, Carlos. University Of Turku; Finlandia
dc.description.fil
Fil: Delfederico, Lucrecia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
dc.description.fil
Fil: Salminen, Seppo. University Of Turku; Finlandia
dc.journal.title
Trends In Food Science & Technology (regular Ed.)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0924224416304368
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.tifs.2017.08.005
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