INVESTIGADORES
VINDEROLA Celso Gabriel
congresos y reuniones científicas
Título:
Cell viability and immunostimulating and protective capacities of Bifidobacterium longum 51A are differentially affected by technological variables in fermented milks
Autor/es:
SOUSA, T.C.; ZACARIAS MF; SILVA, A.M.; BURNS P; BINETTI A; REINHEIMER, J.; VINDEROLA CG; NICOLI, J.
Lugar:
Foz do Iguacu
Reunión:
Congreso; 16th World Congress of Food Science and Technology.; 2012
Resumen:
The control of cell viability is routinely used in the
food industry as functional criterion. However, health benefits are also, at
least in part, recognized to non-viable cells. Therefore, it is necessary to
control the microbiological and technological variables involved in food
production that might alter the functionality of a strain in a particular food
matrix. The
present work investigated
the cell viability of Bifidobacterium
longum 51A in fermented milks and studied its immuno-stimulating and protective
capacities against Salmonella enterica
serovar Typhimurium infection in mice. B.
longum 51A was added to milk fermented with different yoghurt starter cultures, before
or after fermentation, and viability was monitored during storage (5°C, 28
days). Resistance to simulated gastric acid digestion was assessed. Oral
administration of fermented milks during 10 days was followed by oral infection
with S. Typhimurium. The number of
IgA+ cells in the intestines was determined before infection. Survival to
infection was monitored for 20 days. B.
longum 51A lost viability during storage, but the product was effective for the
induction of IgA+ cells proliferation in the gut and for the protection of mice
against S. Typhimurium infection. Therefore, the cell viability of B. longum
51A in fermented milks along storage did not interfere on the probiotic
capacity of the bifidobacteria. The uncoupling of cell viability and
functionality demonstrated that, in certain cases, non-viable cells can also
exert positive effects.