INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
artículos
Título:
A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus forindustrial use
Autor/es:
GREGORET, V.; PEREZLINDO, M.J.; VINDEROLA, G.; REINHEIMER, J.; BINETTI, A.
Revista:
FOOD MICROBIOLOGY
Editorial:
ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD
Referencias:
Lugar: Amsterdam; Año: 2013 vol. 34 p. 19 - 19
ISSN:
0740-0020
Resumen:
Specific strains should only be regarded as probiotics if they fulfill certain criteria: safety (origin, virulence factors, antibiotic resistance, ), technological (genetic stability, viability during processing and storage, large-scale production) and functional (tolerance to gastric acidity and bile salts, adhesion to mucosal surface, documented benefic health effects). The aim of this work was to study, from a comprehensive point of view (in vitro and in vivo tests) three Lactobacillus strains (L. paracasei JP1, L. rhamnosus 64 and L. gasseri 37) isolated from feces of local new-borns, determining some parameters of technological, biological and functional relevance. All strains were able to adequately growth in different economic culture media (cheese whey, buttermilk and milk, supplemented with yeast extract), that were also suitable as cryoprotectants (-20 and -80ÂșC). As selective media, LP-MRS was more effective than B-MRS for the enumeration of all strains. The strains were resistant to different technological (refrigerated storage in acidified milk, frozen storage, salt tolerance) and biological (simulated gastrointestinal digestion in milk, bile exposure) challenges. L. rhamnosus 64 and L. gasseri 37 were resistant to chloramphenicol, erythromycin, streptomycin, tetracycline and vancomycin and they increased the phagocytic activity of peritoneal macrophage and induced the proliferation of IgA producing cells in small intestine when administered to mice. Even when clinical trails are still needed, both strains fulfilled the main criteria proposed by FAO/WHO to considerer them as potential probiotics for the formulation of new probiotics foods for the local market.