Probióticos e resposta imune

Coppola, M.; Gil-Turnes, Carlos

doi:10.1590/s0103-84782004000400056

Cited by 54 publications

(37 citation statements)

References 50 publications

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“…No tempo zero (t 0 ) e em intervalos regulares (2,3,4,5,6,7,8,9, 10 e 12 horas), foram retiradas alíquotas, em ambos os processos para as análises da massa celular, concentração de glicose e pH.…”

Section: Pré-inóculo E Inóculounclassified

“…Vários microrganismos são usados como probióticos, entre eles bactérias ácido-lácticas, bactérias não ácido-lácticas e leveduras. Um probiótico deve ser inócuo, manter-se viável por longo tempo durante a estocagem e transporte, tolerar o baixo pH do suco gástrico, resistir à ação da bile e das secreções pancreática e intestinal, não possuir genes transmissores de resistência a antibióticos e possuir propriedade anticarcinogênica atribuída à inibição de enzimas pró-carcinogênicas ou à estimulação do sistema imunitário do hospedeiro, assim como resistir a fagos e ao oxigênio 4 .…”

Section: Introductionunclassified

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Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

Müller¹,

Protti²,

Machado³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoOs fermentadores tipo air lift oferecem vantagens tais como: eficiente homogeneização dos componentes, baixo cisalhamento e economia de energia, pois o meio é agitado pelo processo de aeração, sem necessidade de agitação mecânica. O objetivo deste trabalho foi analisar a cinética de crescimento de Saccharomyces boulardii neste fermentador, com aeração de 1 e 1,5 vvm (volume de ar por volume de meio, por minuto), comparada com o crescimento em frascos agitados em shaker, visando a futura aplicação deste fermentador, em escala industrial. Os resultados indicaram que houve uma diminuição do pH com o consumo da glicose do meio, a qual foi totalmente consumida até o final da fase exponencial, de 5 e 6 horas para o shaker e o air lift, respectivamente. Após este período houve uma alteração na velocidade de crescimento de S. boulardii, em ambos os equipamentos, indicando uma possível mudança na fonte de carbono utilizada, uma vez que toda a glicose foi consumida após estes períodos. Os valores de velocidades específicas de crescimento foram semelhantes para o shaker e air-lift com 1,0 vvm, porém inferiores ao air-lift com 1,5 vvm, indicando que neste último reator há possibilidades de se conseguir uma velocidade de produção celular maior, dependendo apenas da eficiência de oxigenação oferecida. Palavras-chave: S. boulardii; fermentação; air lift; shaker. AbstractThis work aimed to analyze the kinetics of S. boulardii growth in an air lift fermentor under two aeration conditions: 1 and 1.5 air vvm (air volume per volume of culture medium per minute), in comparison with growth in shaken flasks, with a view to the future application of this fermenter on an industrial scale. Air lift fermentors offer advantages such as efficient homogenization of the components, low shear stress, and energy savings because the medium is stirred by aeration and does not require mechanical stirring. The pH of the medium decreased with the glucose uptake during the exponential phase, probably due to the formation of secondary metabolites. The entire process showed a similar specific growth rate during the exponential phase (up to 5 hours in the case of the shaker and 6 hours in that of the air-lift fermentor), indicating a possible change in the carbon source, since all the glucose was depleted after the aforementioned periods. After 6 hours, the growth rates in the shaker and the fermentor were similar under 1.0 vvm, but lower than in the fermentor under 1.5 vvm, suggesting that the fermentor may reach a higher cell production rate depending only on the oxygenation efficiency.

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Section: Pré-inóculo E Inóculounclassified

Section: Introductionunclassified

Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

Müller¹,

Protti²,

Machado³

et al. 2007

Ciênc. Tecnol. Aliment.

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“…Different definitions of probiotics have been previously published (Sanders, 2003;Coppola & Turnes, 2004). However, the internationally accepted concept is that they are living microorganisms that are administered in adequate quantities conferring health benefits to the host (FAO/WHO, 2002).…”

Section: Introductionmentioning

confidence: 99%

Metabolism and physiology of Lactobacilli: a review

Mesquita

Silveira²,

Filho

et al. 2017

J. Env. Anal. Progr.

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The consumption of probiotic microorganisms in fermented products has been used for centuries. Lactobacillus spp. is one of the main species studied due to its various beneficial effects on health. This species has a great ability to adapt to hostile environments, produces antimicrobial substances capable of destroying or inhibiting the growth of pathogenic bacteria, and is involved in the digestion of complex carbohydrates not digested by the host. However, there are still some uncertainties and disagreements about the precise biochemical metabolism of lactobacilli. The aim of this article is to review the metabolism and physiological characteristics of lactobacilli for a better understanding of the benefits that these bacteria promote in the host and for the development of strains and probiotic products with higher health benefits.

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“…The term probiotic stems from the Greek and means "in favor of life"; its antonym is antibiotics, which means "against life" (Coppola & Turnes, 2004). Probiotics act by six different means (Menten, 2002): (a) adherence to the binding sites of the intestinal epithelium (competition with pathogenic bacteria); (b) direct antagonism through the production of bactericidal substances; (c) stimulus to the immune system; (d) facilitating the digestion and absorption of nutrients; (e) suppression of ammonia production, which might be toxic to intestinal cells; and (f) neutralization of enterotoxins.…”

Section: Introductionmentioning

confidence: 99%

Probiotics for broiler chickens in Brazil: systematic review and meta-analysis

Filho

Torres

Faria

et al. 2006

Rev. Bras. Cienc. Avic.

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This study evaluated the efficacy of probiotic utilization as growth promoters in broiler chicken feeding using systematic literature review and meta-analysis. Thirty-five studies were recovered by the systematic review, 27 of which met the following criteria to be included in the meta-analysis: (1) Brazilian studies published between 1995 and 2005; (2) probiotics administered in the diet without growth promoter; (3) results included performance data with the respective coefficient of variation. Meta-analysis have shown that the probiotics promoted better weight gain and feed conversion than the negative control (no antimicrobial) in the initial phase (1 to 20-28 days); nevertheless, results were similar in the total period (1 to 35-48 days). Weight gain and feed conversion were similar between probiotics and the positive control (with antimicrobial) both in the initial and in the total periods. Viability in the total period improved with the use of probiotics in comparison to the negative or positive controls. Sensitivity analysis showed that the results of meta-analysis were coherent. The funnel plots and the Egger regression method evidenced that the studies published in Brazil do not present biased results. It is possible to conclude that the probiotics are a technically viable alternative to antimicrobial growth promoters in broiler feeding. Nevertheless, further studies are necessary to identify eventual differences among the probiotics commercially available in Brazil.

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Probióticos e resposta imune

Abstract: RESUMO

Cited by 54 publications

References 50 publications

Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

Comparação do crescimento de Saccharomyces boulardii em fermentador por batelada tipo air lift e shaker

Metabolism and physiology of Lactobacilli: a review

Probiotics for broiler chickens in Brazil: systematic review and meta-analysis

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