INVESTIGADORES
ALVAREZ Gladis Susana
artículos
Título:
Development of a fermented goatsmilk containing Lactobacillus rhamnosus: in vivo study of health benefits
Autor/es:
SALVA SUSANA; NUÑEZ DE KAIRUZ, MARTHA; VILLENA JULIO; RAMÓN ADRIANA; FONT GRACIELA; ALVAREZ SUSANA
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
Wiley Online Library
Referencias:
Lugar: London; Año: 2011 vol. 91 p. 2355 - 2362
ISSN:
1097-0010
Resumen:
BACKGROUND: Lactobacillus rhamnosus CRL1505, a strain of goats milk origin, is able to stimulate mucosal immunity and
protect immunocompetentmice from intestinal and respiratory infections.
RESULTS: In this work we developed and characterized a fermented goats milk containing L. rhamnosus CRL1505, and we
demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory
properties of the strain. L. rhamnosus CRL1505 survived themanufacturing process of fermented milk andmaintained a viability
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory
properties of the strain. L. rhamnosus CRL1505 survived themanufacturing process of fermented milk andmaintained a viability
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
protect immunocompetentmice from intestinal and respiratory infections.
RESULTS: In this work we developed and characterized a fermented goats milk containing L. rhamnosus CRL1505, and we
demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory
properties of the strain. L. rhamnosus CRL1505 survived themanufacturing process of fermented milk andmaintained a viability
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory
properties of the strain. L. rhamnosus CRL1505 survived themanufacturing process of fermented milk andmaintained a viability
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
Lactobacillus rhamnosus CRL1505, a strain of goats milk origin, is able to stimulate mucosal immunity and
protect immunocompetentmice from intestinal and respiratory infections.
RESULTS: In this work we developed and characterized a fermented goats milk containing L. rhamnosus CRL1505, and we
demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory
properties of the strain. L. rhamnosus CRL1505 survived themanufacturing process of fermented milk andmaintained a viability
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory
properties of the strain. L. rhamnosus CRL1505 survived themanufacturing process of fermented milk andmaintained a viability
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
L. rhamnosus CRL1505, and we
demonstrated in a model of immunosuppression in mice that the final dairy product preserves the immunomodulatory
properties of the strain. L. rhamnosus CRL1505 survived themanufacturing process of fermented milk andmaintained a viability
of 106 cfu g−1 during storage. The fermented goats milk was accepted by 90.48% of the panelists and was considered as
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
having an acid taste and pleasant aroma.We also demonstrated that the developed product, used as a supplement during the
repletion of immunocompromisedmalnourishedmice, was effective in accelerating the recovery of clinical parameters altered
by malnutrition and to induce increased resistance against intestinal and respiratory infections.
CONCLUSION: Goats milk fermented with L. rhamnosus CRL1505 could be manufactured as an alternative probiotic dairy
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
product since this new food has the ability to stimulate the commonmucosal immune system and to improve defenses against
respiratory and intestinal infections.
of 106 cfu g−