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dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
van Sinderen, Douwe
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Hugenholtz, Jeroen
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Piard, Jean Christophe
dc.contributor.author
Sesma, Fernando Juan Manuel
dc.contributor.author
Savoy, Graciela
dc.date.available
2019-04-23T22:20:03Z
dc.date.issued
2010-12
dc.identifier.citation
Leblanc, Jean Guy Joseph; van Sinderen, Douwe; Hugenholtz, Jeroen; Piard, Jean Christophe; Sesma, Fernando Juan Manuel; et al.; Risk assessment of genetically modified lactic acid bacteria using the concept of substantial equivalence; Springer; Current Microbiology; 61; 6; 12-2010; 590-595
dc.identifier.issn
0343-8651
dc.identifier.uri
http://hdl.handle.net/11336/74896
dc.description.abstract
The use of food-grade microorganisms such as lactic acid bacteria (LAB) is one of the most promising methods for delivering health promoting compounds. Since it is not always possible to obtain strains that have the ability to produce specific compounds naturally or that produce them in sufficient quantities to obtain physiological responses, genetic modifications can be performed to improve their output. The objective of this study was to evaluate if previously studied genetically modified LAB (GM-LAB), with proven in vivo beneficial effects, are just as safe as the progenitor strain from which they were derived. Mice received an elevated concentration of different GM-LAB or the native parental strain from which they were derived during a prolonged period of time, and different health parameters were evaluated. Similar growth rates, hematological values, and other physiological parameters were obtained in the animals that received the GM-LAB compared to those that were fed with the native strain. These results demonstrate that the GM-LAB used in this study are just as safe as the native strains from which they were derived and thus merit further studies to include them into the food chain.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Genetically Modified Lactic Acid Bacteria
dc.subject
Risk Assessment
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In Vivo Assay
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Risk assessment of genetically modified lactic acid bacteria using the concept of substantial equivalence
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-04-11T20:14:33Z
dc.identifier.eissn
1432-0991
dc.journal.volume
61
dc.journal.number
6
dc.journal.pagination
590-595
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
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: van Sinderen, Douwe. University College Cork; Irlanda
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Fil: Hugenholtz, Jeroen. Nizo Food Research, Ede,; Países Bajos
dc.description.fil
Fil: Piard, Jean Christophe. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Sesma, Fernando Juan Manuel. 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.journal.title
Current Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00284-010-9657-7
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs00284-010-9657-7