RESUMEN
The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr-1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 106 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector. PRACTICAL APPLICATION: This research focuses on the evaluation of the properties of a probiotic beverage, with a promissory industrial application using whey, as a dairy industry byproduct, combined with the pulp of the highly nutritious and subutilized Costa Rican guava (CRG) fruit.
Asunto(s)
Bebidas/análisis , Lacticaseibacillus rhamnosus/crecimiento & desarrollo , Prebióticos/análisis , Probióticos/química , Psidium/química , Animales , Bebidas/microbiología , Bovinos , Fermentación , Almacenamiento de Alimentos , Frutas/química , Cinética , Lacticaseibacillus rhamnosus/química , Leche/química , Leche/microbiología , Prebióticos/microbiología , Residuos/análisis , Proteína de Suero de Leche/análisis , Proteína de Suero de Leche/metabolismoRESUMEN
There is increasing evidence of the relevant connection and regulation between the gut and skin immune axis. In fact, oral administration of lipoteichoic acid (LTA) from Lactobacillus rhamnosus GG (LGG) prevents the development of UV-induced skin tumors in chronically exposed mice. Here we aim to evaluate whether this LTA is able to revert UV-induced immunosuppression as a mechanism involved in its anti-tumor effect and whether it has an immunotherapeutic effect against cutaneous squamous cell carcinoma. Using a mouse model of contact hypersensitivity, we demonstrate that LTA overcomes UV-induced skin immunosuppression. This effect was in part achieved by modulating the phenotype of lymph node resident dendritic cells (DC) and the homing of skin migratory DC. Importantly, oral LTA reduced significantly the growth of established skin tumors once UV radiation was discontinued, demonstrating that it has a therapeutic, besides the already demonstrated preventive antitumor effect. The data presented here strongly indicates that oral administration of LTA represents a promising immunotherapeutic approach for different conditions in which the skin immune system is compromised.
Asunto(s)
Antineoplásicos/farmacología , Carcinoma de Células Escamosas/tratamiento farmacológico , Lacticaseibacillus rhamnosus/química , Lipopolisacáridos/farmacología , Neoplasias Cutáneas/tratamiento farmacológico , Ácidos Teicoicos/farmacología , Rayos Ultravioleta/efectos adversos , Administración Oral , Animales , Antineoplásicos/aislamiento & purificación , Carcinoma de Células Escamosas/genética , Carcinoma de Células Escamosas/inmunología , Carcinoma de Células Escamosas/patología , Movimiento Celular/efectos de los fármacos , Movimiento Celular/inmunología , Movimiento Celular/efectos de la radiación , Células Dendríticas/efectos de los fármacos , Células Dendríticas/inmunología , Células Dendríticas/patología , Células Dendríticas/efectos de la radiación , Dermatitis por Contacto/genética , Dermatitis por Contacto/inmunología , Dermatitis por Contacto/patología , Femenino , Tracto Gastrointestinal/efectos de los fármacos , Tracto Gastrointestinal/inmunología , Tracto Gastrointestinal/patología , Tracto Gastrointestinal/efectos de la radiación , Lipopolisacáridos/aislamiento & purificación , Ganglios Linfáticos/efectos de los fármacos , Ganglios Linfáticos/inmunología , Ganglios Linfáticos/patología , Ganglios Linfáticos/efectos de la radiación , Ratones , Ratones Endogámicos C57BL , Piel/efectos de los fármacos , Piel/inmunología , Piel/patología , Piel/efectos de la radiación , Neoplasias Cutáneas/genética , Neoplasias Cutáneas/inmunología , Neoplasias Cutáneas/patología , Ácidos Teicoicos/aislamiento & purificaciónRESUMEN
Some Lactobacillus strains may contribute to the health of the host when administered in adequate concentrations, demonstrating their probiotic potential. In contrast, Listeria monocytogenes is a foodborne pathogen that can cause enteropathy, meningoencephalitis, abortion, and septicemia. The aim of this survey was to evaluate the in vitro and in vivo probiotic potential of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Minas artisanal cheese of the Serra da Canastra (Minas Gerais, Brazil), against Lis. monocytogenes. We submitted B7 and D1 to in vitro testing (antibiogram, tolerance to bile salts and artificial gastric fluid, and spot-on-lawn) and in vivo testing (relative weight gain in mice). Both Lactobacillus strains demonstrated in vitro inhibitory activity against Lis. monocytogenes, as well as sensitivity to antimicrobials and resistance to gastric acids and bile salts. In the in vivo assays, mice treated with D1 gained more weight than mice in the other groups. These results indicate that D1 could have higher probiotic potential than B7 because improvements in feed conversion may help animals fight infection.
Asunto(s)
Queso/microbiología , Lacticaseibacillus rhamnosus/química , Lactobacillus plantarum/química , Listeria monocytogenes/efectos de los fármacos , Probióticos/farmacología , Animales , Ácidos y Sales Biliares/química , Brasil , Masculino , Ratones , Ratones Endogámicos BALB C , Pruebas de Sensibilidad MicrobianaRESUMEN
Lactobacillus rhamnosus GG (L. rhamnosus GG) cells were encapsulated in buttermilk proteins by spray drying, alone (E), or with Agave tequilana fructans (CEF). Buttermilk proteins acted as a thermo-protector for the probiotic cells undergoing the spray-dried process. The addition of Agave fructans in CEF microcapsules significantly enhanced storage stability and survival to in vitro simulated gastrointestinal conditions, compared to E capsules. After 14 days storage at - 20 °C, the number of living cells in CEF microcapsules was in the order of 7.7 log CFU ⢠mL-1 and the survivability in simulated gastrointestinal environment was 73.23%. Spray-dried microparticles were cultured in goat milk to study biomass production. Agave fructans offered a favorable microenvironment and better growth substrate. The population of CEF viable cells reached 1.08 ± 0.02 × 1010 CFU ⢠mL-1 after 18 h of fermentation. In contrast, the population of E viable cells were 3.0 ± 0.01 × 109 CFU ⢠mL-1. The generation time of CEF, L. rhamnosus GG was 15% faster than E, L. rhamnosus GG. Encapsulation with buttermilk proteins in the presence of Agave fructans by spray drying could be suitable for preservation of probiotic powders and may be for a more effective application of probiotics in goat dairy products.
Asunto(s)
Agave/química , Suero de Mantequilla/análisis , Composición de Medicamentos/métodos , Fructanos/química , Lacticaseibacillus rhamnosus/química , Leche/química , Probióticos/química , Animales , Composición de Medicamentos/instrumentación , Tracto Gastrointestinal/microbiología , Cabras , Lacticaseibacillus rhamnosus/crecimiento & desarrollo , Viabilidad Microbiana , Extractos Vegetales/química , Polvos/químicaRESUMEN
Lactobacillus rhamnosus GG é uma bactéria probiótica, Gram-positiva, não esporulada, catalase negativa, microaerofílica e não fermentadora de lactose. Assim, produtos lácteos fermentados não são bons carreadores desse micro-organismo, mas, produtos de origem vegetal, como sucos, podem veicular essa bactéria. Entretanto, a acidez desses alimentos pode inibir a viabilidade de probióticos. Por outro lado, a exposição de micro-organismos a um estresse prévio subletal faz com que ocorra a ativação de mecanismos celulares regulatórios e os mesmos quando expostos a uma condição de estresse subletal previamente são mais resistentes às condições de estresse subsequentes. Neste trabalho avaliou-se o estresse subletal pelo frio em células de L. rhamnosus GG em suco misto de juçara e manga durante 60 dias de armazenamento a 7ºC. Foram realizados dois tratamentos sendo eles, controle e estresse subletal pelo frio no qual L. rhamnosus GG foi armazenado a 4 ºC por sete dias em caldo deMan Rogosa Sharpe (MRS). Após, a centrifugação foi realizada e o pellet de células foi inoculado em suco misto de juçara e manga. A análise de viabilidade por plaqueamento foi realizada nos tempos 0, 7, 14, 21, 28, 45 e 60 dias em ágar MRS. Com 28 dias de armazenamento houve redução de 0,59 ciclo logaritimico na contagem para o tratamento controle e 0,80 ciclo logaritimico para o tratamento em que as células passaram pelo estresse subletal pelo frio e com 60 dias houve redução da contagem do tratamento controle de 1,69 ciclo logaritimico e para o tratamento de estresse subletal de 1,9 ciclo logaritimico. Dessa forma, o estresse subletal pelo frio aplicado não foi suficiente para ativar os mecanismos de resposta ao estresse em L. rhamnosus GG quando veiculado em suco misto de juçara e manga.(AU)
Lactobacillus rhamnosus GG is a probiotic, Gram-positive, non-spore forming, catalase-negative, microaerophilic and non-fermenting lactose bacterium. Therefore, fermented dairy products are not good carriers of this microorganism, so products of vegetable origin, such as juices, can vehicle this probiotic. However, the acidity present can inhibit the viability of probiotic microorganisms. On the other hand, the exposure of microorganisms to a previous sublethal stress causes the activation of regulatory cellular mechanisms. Therefore, microorganisms that are exposed to a sublethal stress condition previously are more resistant. This worke valuated the sublethal cold stress in L. rhamnosus GG cells in mixed juçara and mango juice for 60 days at 7 ºC. Two treatments were carried out, being control and sublethal cold stress in which L. rhamnosus GG was stored at 4 °C for seven days in Man Rogosa Sharpe broth (MRS). After centrifugation, the cell pellet was inoculated in mixed juçara and mango juice. The viability analysis by plating was performed at times 0,7, 14, 21, 28, 45 and 60 days. With 28 days of storage there was a reduction of 0.59 logarithmic cycle for the control and 0.80 logarithmic cycle for the treatment of sublethal stress, and with 60 days the count of L. rhamnosus GG in the control treatment reduced 1.69 logarithmic cycle and 1.9 logarithmic cycle for the treatment of sublethal stress. Thus, the application of sublethal stress by cold was not enough to activate the mechanisms of stress response in L. rhamnosus GG when served by mixed juçara and mango juice.(AU)
Asunto(s)
Lacticaseibacillus rhamnosus/química , Respuesta al Choque por Frío , Jugos de Frutas y Vegetales , Recuento de Colonia Microbiana , Probióticos/farmacología , Euterpe , MangiferaRESUMEN
ABSTRACT Several strains of lactic acid bacteria (LAB), frequently used in food fermentation and preservation, have been reported to bind different types of toxins in liquid media. This study was carried out to investigate the effect of different concentrations of Lactobacillus rhamnosus GG (ATCC 53103) to bind aflatoxin M1 (AFM1) in liquid media. AFM1 binding was tested following repetitive washes or filtration procedures in combination with additional treatments such as heating, pipetting, and centrifugation. The mixture of L. rhamnosus GG and AFM1 was incubated for 18 h at 37 °C and the binding efficiency was determined by quantifying the unbound AFM1 using HPLC. The stability of the complexes viable bacteria-AFM1 and heat treated bacteria-AFM1 was tested. Depending on the bacterial concentration and procedure used, the percentages of bound AFM1 by L. rhamnosus GG varied from as low as undetectable to as high as 63%. The highest reduction in the level of unbound AFM1 was recorded for the five washes procedure that involved heating and pipetting. Results also showed that binding was partially reversible and AFM1 was released after repeated washes. These findings highlight the effect of different treatments on the binding of AFM1 to L. rhamnosus GG in liquid matrix.
Asunto(s)
Animales , Aflatoxina M1/química , Lacticaseibacillus rhamnosus/química , Aflatoxina M1/metabolismo , Medios de Cultivo/química , Lacticaseibacillus rhamnosus/metabolismoRESUMEN
The aim of this double-blind, placebo-controlled and parallel- arm randomized clinical trial was to evaluate the effects of Lactobacillus rhamnosus SP1-containing probiotic sachet and azithromycin tablets as an adjunct to nonsurgical therapy in clinical parameters and in presence and levels of Tannerella forsythia, Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans. Forty-seven systemically healthy volunteers with chronic periodontitis were recruited and monitored clinically and microbiologically at baseline for 3, 6 and 9 months after therapy. Subgingival plaque samples were collected from four periodontal sites with clinical attachment level ≥1 mm, probing pocket depth ≥4 mm and bleeding on probing, one site in each quadrant. Samples were cultivated and processed using the PCR technique. Patients received nonsurgical therapy including scaling and root planing (SRP) and were randomly assigned to a probiotic (n=16), antibiotic (n = 16) or placebo (n = 15) group. L. rhamnosus SP1 was taken once a day for 3 months. Azithromycin 500mg was taken once a day for 5 days. All groups showed improvements in clinical and microbiological parameters at all time points evaluated. Probiotic and antibiotic groups showed greater reductions in cultivable microbiota compared with baseline. The placebo group showed greater reduction in number of subjects with P. gingivalis compared with baseline. However, there were no significant differences between groups. The adjunctive use of L. rhamnosus SP1 sachets and azithromycin during initial therapy resulted in similar clinical and microbiological improvements compared with the placebo group.
Asunto(s)
Antibacterianos/uso terapéutico , Azitromicina/uso terapéutico , Periodontitis Crónica/tratamiento farmacológico , Lacticaseibacillus rhamnosus/química , Probióticos/uso terapéutico , Adulto , Aggregatibacter actinomycetemcomitans/efectos de los fármacos , Aggregatibacter actinomycetemcomitans/aislamiento & purificación , Análisis de Varianza , Antibacterianos/farmacología , Azitromicina/farmacología , Recuento de Colonia Microbiana , Placa Dental/tratamiento farmacológico , Placa Dental/microbiología , Raspado Dental/métodos , Método Doble Ciego , Femenino , Humanos , Masculino , Persona de Mediana Edad , Índice Periodontal , Efecto Placebo , Reacción en Cadena de la Polimerasa , Porphyromonas gingivalis/efectos de los fármacos , Porphyromonas gingivalis/aislamiento & purificación , Probióticos/farmacología , Estadísticas no Paramétricas , Tannerella forsythia/efectos de los fármacos , Tannerella forsythia/aislamiento & purificación , Factores de Tiempo , Resultado del TratamientoRESUMEN
Several strains of lactic acid bacteria (LAB), frequently used in food fermentation and preservation, have been reported to bind different types of toxins in liquid media. This study was carried out to investigate the effect of different concentrations of Lactobacillus rhamnosus GG (ATCC 53103) to bind aflatoxin M1 (AFM1) in liquid media. AFM1 binding was tested following repetitive washes or filtration procedures in combination with additional treatments such as heating, pipetting, and centrifugation. The mixture of L. rhamnosus GG and AFM1 was incubated for 18h at 37°C and the binding efficiency was determined by quantifying the unbound AFM1 using HPLC. The stability of the complexes viable bacteria-AFM1 and heat treated bacteria-AFM1 was tested. Depending on the bacterial concentration and procedure used, the percentages of bound AFM1 by L. rhamnosus GG varied from as low as undetectable to as high as 63%. The highest reduction in the level of unbound AFM1 was recorded for the five washes procedure that involved heating and pipetting. Results also showed that binding was partially reversible and AFM1 was released after repeated washes. These findings highlight the effect of different treatments on the binding of AFM1 to L. rhamnosus GG in liquid matrix.
Asunto(s)
Aflatoxina M1/química , Lacticaseibacillus rhamnosus/química , Aflatoxina M1/metabolismo , Animales , Medios de Cultivo/química , Lacticaseibacillus rhamnosus/metabolismoRESUMEN
ABSTRACT Objective: The aim of this double-blind, placebo-controlled and parallel- arm randomized clinical trial was to evaluate the effects of Lactobacillus rhamnosus SP1-containing probiotic sachet and azithromycin tablets as an adjunct to nonsurgical therapy in clinical parameters and in presence and levels of Tannerella forsythia, Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans. Material and Methods: Forty-seven systemically healthy volunteers with chronic periodontitis were recruited and monitored clinically and microbiologically at baseline for 3, 6 and 9 months after therapy. Subgingival plaque samples were collected from four periodontal sites with clinical attachment level ≥1 mm, probing pocket depth ≥4 mm and bleeding on probing, one site in each quadrant. Samples were cultivated and processed using the PCR technique. Patients received nonsurgical therapy including scaling and root planing (SRP) and were randomly assigned to a probiotic (n=16), antibiotic (n = 16) or placebo (n = 15) group. L. rhamnosus SP1 was taken once a day for 3 months. Azithromycin 500mg was taken once a day for 5 days. Results: All groups showed improvements in clinical and microbiological parameters at all time points evaluated. Probiotic and antibiotic groups showed greater reductions in cultivable microbiota compared with baseline. The placebo group showed greater reduction in number of subjects with P. gingivalis compared with baseline. However, there were no significant differences between groups. Conclusions: The adjunctive use of L. rhamnosus SP1 sachets and azithromycin during initial therapy resulted in similar clinical and microbiological improvements compared with the placebo group.
Asunto(s)
Humanos , Masculino , Femenino , Adulto , Azitromicina/uso terapéutico , Probióticos/uso terapéutico , Lacticaseibacillus rhamnosus/química , Periodontitis Crónica/tratamiento farmacológico , Antibacterianos/uso terapéutico , Factores de Tiempo , Recuento de Colonia Microbiana , Efecto Placebo , Índice Periodontal , Reacción en Cadena de la Polimerasa , Método Doble Ciego , Análisis de Varianza , Raspado Dental/métodos , Resultado del Tratamiento , Aggregatibacter actinomycetemcomitans/aislamiento & purificación , Aggregatibacter actinomycetemcomitans/efectos de los fármacos , Azitromicina/farmacología , Porphyromonas gingivalis/aislamiento & purificación , Porphyromonas gingivalis/efectos de los fármacos , Estadísticas no Paramétricas , Probióticos/farmacología , Placa Dental/microbiología , Placa Dental/tratamiento farmacológico , Tannerella forsythia/aislamiento & purificación , Tannerella forsythia/efectos de los fármacos , Persona de Mediana Edad , Antibacterianos/farmacologíaRESUMEN
The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A with nonblanched fruits, and B with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents...
A viabilidade de Lactobacillus rhamnosus GG (LGG) em sucos de jabuticaba e sua sobrevivência ao trato gastrointestinal (TGI) simulado in vitro foram estudadas. Foram preparados dois sucos: A (com frutas não branqueadas) e B (com frutas branqueadas), os quais foram adicionados de LGG e mantidos a 8 °C durante 28 dias. O tratamento controle consistiu dos sucos sem adição de probiótico. Determinouse a viabilidade e a sobrevivência in vitro de LGG nos sucos, coliformes termotolerantes, Salmonella sp., pH, acidez, sólidos solúveis totais (SST), cor, capacidade antioxidante, compostos fenólicos totais, antocianinas totais e ácido ascórbico, além da aceitabilidade em escala hedônica de 9 pontos. O branqueamento interferiu (p 0,05). Os sucos B apresentaram menor luminosidade (L*) e maior valor de a* com coloração mais escura e avermelhada. Ambos os sucos apresentaram valores positivos para a coordenada b*. Os sucos revelaram ser fonte de compostos fenólicos como antocianinas, responsáveis pela considerável capacidade antioxidante dos produtos. Não foi observado efeito do tempo e da adição de LGG na capacidade antioxidante, compostos fenólicos totais e antocianinas...
Asunto(s)
Lacticaseibacillus rhamnosus/química , Myrtaceae/fisiología , Probióticos , Sistema DigestivoRESUMEN
The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A with nonblanched fruits, and B with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents...(AU)
A viabilidade de Lactobacillus rhamnosus GG (LGG) em sucos de jabuticaba e sua sobrevivência ao trato gastrointestinal (TGI) simulado in vitro foram estudadas. Foram preparados dois sucos: A (com frutas não branqueadas) e B (com frutas branqueadas), os quais foram adicionados de LGG e mantidos a 8 °C durante 28 dias. O tratamento controle consistiu dos sucos sem adição de probiótico. Determinouse a viabilidade e a sobrevivência in vitro de LGG nos sucos, coliformes termotolerantes, Salmonella sp., pH, acidez, sólidos solúveis totais (SST), cor, capacidade antioxidante, compostos fenólicos totais, antocianinas totais e ácido ascórbico, além da aceitabilidade em escala hedônica de 9 pontos. O branqueamento interferiu (p < 0,05) na viabilidade de LGG, sendo que o suco A apresentou maior viabilidade desta bactéria comparado ao suco B. A contagem de LGG após a simulação da sobrevivência in vitro foi < 1,0 Log UFC mL-1 estimado, demonstrando a baixa resistência da estirpe às condições do TGI simulado quando veiculado pelos sucos de jabuticaba. Os sucos atenderam aos padrões microbiológicos estabelecidos pela legislação. O pH, acidez e SST dos sucos foram influenciados pelo branqueamento (p < 0,05), sendo os valores médios de 5,03, 0,46%, 15,38 °Brix para os sucos A e 5,12, 0,66% e 16,05 °Brix para os sucos B, respectivamente. A adição do probiótico não influenciou estas características (p > 0,05). Os sucos B apresentaram menor luminosidade (L*) e maior valor de a* com coloração mais escura e avermelhada. Ambos os sucos apresentaram valores positivos para a coordenada b*. Os sucos revelaram ser fonte de compostos fenólicos como antocianinas, responsáveis pela considerável capacidade antioxidante dos produtos. Não foi observado efeito do tempo e da adição de LGG na capacidade antioxidante, compostos fenólicos totais e antocianinas...(AU)
Asunto(s)
Lacticaseibacillus rhamnosus/química , Sistema Digestivo , Myrtaceae/fisiología , ProbióticosRESUMEN
Lactic acid, which can be obtained through fermentation, is an interesting compound because it can be utilized in different fields, such as in the food, pharmaceutical and chemical industries as a bio-based molecule for bio-refinery. In addition, lactic acid has recently gained more interest due to the possibility of manufacturing poly(lactic acid), a green polymer that can replace petroleum-derived plastics and be applied in medicine for the regeneration of tissues and in sutures, repairs and implants. One of the great advantages of fermentation is the possibility of using agribusiness wastes to obtain optically pure lactic acid. The conventional batch process of fermentation has some disadvantages such as inhibition by the substrate or the final product. To avoid these problems, this study was focused on improving the production of lactic acid through different feeding strategies using whey, a residue of agribusiness. The downstream process is a significant bottleneck because cost-effective methods of producing high-purity lactic acid are lacking. Thus, the investigation of different methods for the purification of lactic acid was one of the aims of this work. The pH-stat strategy showed the maximum production of lactic acid of 143.7 g/L. Following purification of the lactic acid sample, recovery of reducing sugars and protein and color removal were 0.28%, 100% and 100%, respectively.(AU)
Asunto(s)
Lacticaseibacillus rhamnosus/química , Lacticaseibacillus rhamnosus/enzimología , Ácido LácticoRESUMEN
BACKGROUND: Due to the emergence of drug resistance in herpes simplex virus type 1 (HSV-1), researchers are trying to find other methods for treating herpes simplex virus type 1 infections. Probiotic bacteria are effective in macrophage activation and may have antiviral activities. OBJECTIVE: This study aimed at verifying the direct effect of Lactobacillus rhamnosus, a probiotic bacterium, in comparison with Escherichia coli, a non-probiotic one, on HSV-1 infection, and determining its effect on macrophage activation for in vitro elimination of HSV-1 infection. METHODS: The above bacteria were introduced into HSV-1 infected Vero cells, and their effects were examined using both MTT and plaque assay. To determine macrophage activation against in vitro HSV-1 infection, J774 cells were exposed to these bacteria; then, macrophage viability was examined with the MTT method, and tumor necrosis factor alpha (TNF-α), interferon-gamma (IFN-γ), and nitric oxide (NO) assessments were performed using the ELISA method. RESULTS: A significant increased viability of macrophages was observed (p < 0.05) in the presence of Lactobacillus rhamnosus before and after HSV-1 infection when compared with Escherichia coli as a non-probiotic bacterium. However, tumor necrosis factor α concentration produced by Escherichia coli-treated J774 cells was significantly higher than Lactobacillus rhamnosus-treated J774 cells (p < 0.05). interferon-gamma and NO production were not different in the groups treated with Escherichia coli or with Lactobacillus rhamnosus. CONCLUSION: The results of this study indicate that Lactobacillus rhamnosus enhances macrophage viability for HSV-1 elimination and activation against HSV-1 more effectively, when compared with non-probiotic Escherichia coli. it also seems that receptor occupation of macrophage sites decreases HSV-1 infectivity by both of the studied bacteria.
Asunto(s)
Escherichia coli/fisiología , Herpesvirus Humano 1 , Lacticaseibacillus rhamnosus/química , Probióticos/farmacología , Línea Celular , Humanos , Interferón gamma/análisis , Lacticaseibacillus rhamnosus/fisiología , Activación de Macrófagos/efectos de los fármacos , Óxido Nítrico/análisis , Factor de Necrosis Tumoral alfa/análisis , Replicación Viral/efectos de los fármacosRESUMEN
BACKGROUND: Due to the emergence of drug resistance in herpes simplex virus type 1 (HSV-1), researchers are trying to find other methods for treating herpes simplex virus type 1 infections. Probiotic bacteria are effective in macrophage activation and may have antiviral activities. OBJECTIVE: This study aimed at verifying the direct effect of Lactobacillus rhamnosus, a probiotic bacterium, in comparison with Escherichia coli, a non-probiotic one, on HSV-1 infection, and determining its effect on macrophage activation for in vitro elimination of HSV-1 infection. METHODS: The above bacteria were introduced into HSV-1 infected Vero cells, and their effects were examined using both MTT and plaque assay. To determine macrophage activation against in vitro HSV-1 infection, J774 cells were exposed to these bacteria; then, macrophage viability was examined with the MTT method, and tumor necrosis factor alpha (TNF-α), interferon-gamma (IFN-γ), and nitric oxide (NO) assessments were performed using the ELISA method. RESULTS: A significant increased viability of macrophages was observed (p < 0.05) in the presence of Lactobacillus rhamnosus before and after HSV-1 infection when compared with Escherichia coli as a non-probiotic bacterium. However, tumor necrosis factor α concentration produced by Escherichia coli-treated J774 cells was significantly higher than Lactobacillus rhamnosus-treated J774 cells (p < 0.05). interferon-gamma and NO production were not different in the groups treated with Escherichia coli or with Lactobacillus rhamnosus. CONCLUSION: The results of this study indicate that Lactobacillus rhamnosus enhances macrophage viability for HSV-1 elimination and activation against HSV-1 more effectively, when compared with non-probiotic Escherichia coli. it also seems that receptor occupation of macrophage sites decreases HSV-1 infectivity by both of the studied bacteria.