Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin

Bengoa, Ana Agustina; Zavala, Lucía; Carasi, Paula; Trejo, Sebastián A.; Bronsoms, Sílvia; Serradell, María de los Ángeles; Garrote, Graciela Liliana; Abraham, Analía Graciela

doi:10.1016/j.foodres.2017.09.093

Cited by 71 publications

(55 citation statements)

References 37 publications

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“…Probiotic micro-organisms that adhere to epithelial cells can produce lactate in the gut epithelium microenvironment. In this aspect, it is important to point out that some Lactobacillus paracasei strains isolated from kefir are able to adhere to Caco-2 cells and mucin with an increase in their adhesion ability after passage through simulated gastrointestinal tract (Bengoa et al 2018b). In the same way, the consumption of prebiotics which are selectively fermented in the colon induces the growth of Lactobacillus and Bifidobacterium that ferment nondigestible carbohydrates producing mainly lactate.…”

Section: Metabolites Produced By Kefir Micro-organismmentioning

confidence: 99%

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

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Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a matrix of proteins and polysaccharides. The present review summarizes the role of kefir micro-organisms in grain assembly and in the beneficial properties attributed to kefir. The use of both culture-dependent and independent methods has made possible to determine the micro-organisms that constitute this ecosystem. Kefir consumption has been associated with a wide range of functional and probiotic properties that could be attributed to the micro-organisms present in kefir and/or to the metabolites synthetized by them during milk fermentation. In this context, the role of micro-organisms in kefir health promoting properties is discussed with particular attention to the contribution of yeast as well as bioactive metabolites such as lactic and acetic acid, exopolysaccharides and bioactive peptides. Even though many advances on the knowledge of this ancient fermented milk have been made, further studies are necessary to elucidate the complex nature of the kefir ecosystem.

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Section: Metabolites Produced By Kefir Micro-organismmentioning

confidence: 99%

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Iraporda²,

et al. 2018

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“…; Bengoa et al . ). These positive effects of kefir have been attributed to certain beneficial microorganisms (i.e.…”

Section: Introductionmentioning

confidence: 97%

“…; Bengoa et al . ), although these microbial metabolites are also effective in the formation of physicochemical and organoleptic properties of kefir. Thus, variations in the organisms that play a role in kefir production have a significant effect on the usefulness of kefir and some of its characteristics.…”

Section: Introductionmentioning

confidence: 99%

Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

Karaçalı

Özdemir

Çon

2018

Int J of Dairy Tech

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In this study, the functional and aromatic properties of kefir produced using cow-soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the kefir produced using cow-SMs and a Bifidobacterium longum strain (SMKlg) had a high functionality, a high rate of the desired aroma compounds (acetoin, diacetyl) and a low rate of the undesired compounds (1-octen-3-ol, 2-penten-1-ol, (E)-2-heptenal, 1-hexanol). This study showed that soya milk and B. longum can be used together in kefir production using an industrial method, and their co-use could be considered a good alternative for functional/ organoleptically flavoured food production.

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“…Exopolysaccharide (EPS) production may provide certain tolerance to simulated gastrointestinal conditions since it is lightly attached to the cell wall [6]. Furthermore, pre-exposure of lactobacilli strains to acidic environments, such as the stomach or food matrices, could enhance their performance as probiotic strains by improving their adhesion to mucosal cells and thus increasing bacteria colonization in the gut [34,37].…”

Section: Discussionmentioning

confidence: 99%

In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

Cervantes-Elizarrarás

Cruz-Cansino

Ramírez‐Moreno

et al. 2019

Applied Sciences

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Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identification was performed. Ten potential probiotic isolates were confirmed as belonging to the genera Lactobacillus and Pediococcus. All the strains were susceptible to clinical antibiotics, except to vancomycin. Sixty percent of the isolates exhibited antimicrobial activity against E. coli and S. aureus. The growth of H. pylori ATCC 43504 was suppressed by all the LAB, and the urease activity from all the H. pylori strains was inhibited, which may decrease its chances for survival in the stomach. The results suggest that LAB isolated from pulque and aguamiel could be an option to establish a harmless relationship between the host and H. pylori, helping in their eradication therapy.

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Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin

Cited by 71 publications

References 37 publications

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

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