Bile salt and acid tolerance of<i>Lactobacillus rhamnosus</i>strains isolated from Parmigiano Reggiano cheese

Succi, Mariantonietta; Tremonte, Patrizio; Reale, Anna; Sorrentino, Elena; Grazia, L.; Pacifico, Salvatore; Coppola, Raffaele

doi:10.1016/j.femsle.2005.01.037

Cited by 233 publications

(139 citation statements)

References 31 publications

Supporting

Mentioning

126

Contrasting

Unclassified

Order By: Relevance

“…There is experimental evidence that some of the bacteria in Italian hard cooked cheese can have probiotic functions. In particular, it has been shown that, at 12 months of ripening, in Parmigiano Reggiano, the presence of Lactobacillus rhamnosus is still detectable, even if at low levels (10 3 -10 4 CFU/g), having the actual characteristics of probiotic (92). Also, Pancaldi et al (86) emphasise the probiotic nature of Parmigiano Reggiano and its possible use in the prevention of intestinal and extraintestinal diseases at all ages, from infants to the elderly.…”

Section: Probiotic Bacteriamentioning

confidence: 99%

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Summer

Formaggioni

Franceschi

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryItalian hard cooked types of cheese, like Parmigiano Reggiano and Grana Padano, are characterised by positive nutritional qualities. In fact, they contain substances that have particular biological activities, and therefore they can be fully considered, according to the defi nition given by the European Unit, as 'functional' foods. This short review concisely describes these components and the benefi cial eff ects related to their activities. The description of the biologically active components has been organised in the following paragraphs: protein and peptides, fat and lipids, carbohydrates and prebiotics, probiotic bacteria, vitamins, mineral salts, and components of dairy products active in disease prevention. In particular, several known bioactive peptides were found in Parmigiano Reggiano cheese samples: for example, phosphopeptides, which are known for their mineral-binding capacity and vehiculation activity, peptides with immunomodulatory activity, and angiotensin-converting enzyme-inhibitory peptides with anti-hypertensive eff ects. Among lipids, the role of conjugated linoleic acid and other fatt y acids present in these cheese types was taken into consideration. The presence of oligosaccharides with prebiotic properties and probiotic bacteria was also described. Finally, particular emphasis was given to highly available calcium and its impact on bone health.

show abstract

Section: Probiotic Bacteriamentioning

confidence: 99%

Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano

Summer

Formaggioni

Franceschi

et al. 2017

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Bile salt tolerance Bile salt disorganize the structure of the cell membrane, and it is toxic for living cells (Succi et al, 2005).…”

Section: Tolerance To Acid-stressed Conditionsmentioning

confidence: 99%

Adaptive Evolution of <i>Lactobacillus casei</i> under Acidic Conditions Enhances Multiple-stress Tolerance

Ming

Xu²,

Guo

et al. 2016

FSTR

View full text Add to dashboard Cite

Acid stress is an environmental condition commonly encountered by lactic acid bacteria in the gastrointestinal tract and fermented foods. In this study, adaptive evolution of Lactobacillus casei was conducted in MRS broth at 37℃ for 70 days, and three acid-tolerant strains were isolated. The evolved strains exhibited more than 60% increases in biomass than the parental strain when cultured at pH 4.3 for 54 h. Then, the tolerances of the evolved strains to acid stress, bile salt, and simulated gastrointestinal juice were determined. Acid tolerance was investigated by exposing the evolved strains and the parental strain in pH 3.3 and pH 2.5 of lactic acid and HCl-adjusted MRS broth respectively. The evolved strains showed higher survival rate than the parental strain. In addition, the evolved strains exhibited higher resistance to simulated gastric juice (pH 2.5), simulated intestinal juice (pH 8.0), and bile salt (1.6%). Analysis of the intracellular pH (pH i ) showed that the evolved strains exhibited higher pH i compared with that in parental strain. The enhanced tolerance of the evolved strains to various stresses observed in this study provides a possible procedure for the food industry to select environmental-resistant strains and may be important in the production of probiotics.

show abstract

“…Among the probiotic bacteria used in the manufacture of dairy beverages, L. rhamnosus GG is the most widely used. Owing to L. rhamnosus GG acid and bile resistance [56] Several factors have been reported to affect the viability of probiotic cultures in fermented milks. Acidity, pH, dissolved oxygen content, redox potential, hydrogen peroxide, starter microbes, potential presence of flavoring compounds and various additives (including preservatives) affect the viability of probiotic bacteria and have been identified as having an effect during the manufacture and storage of fermented milks [19,48,57].…”

Section: Drinkable Fresh Milk and Fermented Milksmentioning

confidence: 99%