Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion

Kakisu, Emiliano Javier; Bolla, Patricia Araceli; Abraham, Analía Graciela; Urraza, Patricio De; Antoni, Graciela L. De

doi:10.1016/j.idairyj.2013.06.004

Cited by 35 publications

(39 citation statements)

References 31 publications

(30 reference statements)

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“…The aim of this work was to formulate different okara oil-caseinate emulsions and use them to encapsulate L. plantarum CIDCA 83114, a strain with demonstrated inhibitory properties against E. coli O157:H7, Shigella and Salmonella [Hugo, Kakisu, De Antoni, & Pérez, 2008;Golowczyc, Silva, Teixeira, De Antoni, & Abraham, 2011;Kakisu, Abraham, Tironi Farinati, Ibarra, & De Antoni, 2013;Kakisu, Bolla, Abraham, de Urraza, & De Antoni, 2013]. The O/W emulsions were freeze-dried and spray-dried, and the obtained particles were characterized by determining their size, zeta-potential (ζ-potential) and polydispersity index (Đ).…”

Section: Introductionmentioning

confidence: 99%

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

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Oil-in-water (O/W) emulsions of okara oil-caseinate (1:2; 1:3 and 1:4 O/W ratios) were used to encapsulate Lactobacillus plantarum CIDCA 83114. Once encapsulated, microorganisms were freeze-dried or spray-dried, and observed by scanning electronic and confocal microscopies. A physical characterization of the dehydrated capsules was carried out by determining their moisture content, water activity, particle size, polydispersity index and zeta potential. Determining the induction times and peroxide values provided information about their susceptibility to oxidation. In turn, bacterial stability was analyzed by plate counting before and after freeze-drying and spray-drying, and during storage at 4°C. Spray-dried emulsions had lower Z-sizes and polydispersity indexes, higher induction times and lower peroxide values than the freeze-dried ones, thus resulting better systems to protect L. plantarum CIDCA 83114. In addition, the culturability of spray-dried bacteria did not decrease neither after spray-drying nor up to 60days of storage at 4°C. The results showed that the better physical-chemical stability of spray-dried capsules determined the greater stability of microorganisms. This demonstrates the importance of defining adequate emulsions' formulations for an efficient encapsulation of microorganisms, with promising applications in the development of novel functional foods.

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Section: Introductionmentioning

confidence: 99%

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Quintana¹,

Gerbino²,

Gómez‐Zavaglia³

2018

Food Research International

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“…Lactobacillus strains (Lactobacillus kefiranofaciens DD2) isolated from kefir led to growth inhibition and anti-biofilm formation against both microbes [105]. Lactobacillus kefiranofaciens M1 mitigated against enterohemorrhagic E. coli (EHEC) infection, bacterial translocation, intestinal damage, and renal damage, whereas L. plantarum isolated from kefir mixture inhibited the Shigella invasion of Hep-2 cell culture [106]. Except for a few animal-based studies, most antimicrobial action for kefir was studied using direct growth inhibition assays and has yet to be generalized using in vivo based assays in live tissues post oral administration.…”

Section: Antimicrobial Activitiesmentioning

confidence: 99%

The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

et al. 2020

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Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir’s health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir’s physicochemical, sensory, and chemical properties. A review of kefir’s many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

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“…[16]. Similarly, Kakisu et al (2013) explained the antagonistic potential of L. plantarum CIDCA 83114, against Shigella flexneri and Shigella soneii [17].…”

Section: Introductionmentioning

confidence: 96%

Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.

2018

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Vast amounts of information can be obtained by systematic explorations of synergy between phytochemicals and probiotics, which is required for the development of non-dairy probiotic products, globally. Evidence confirms that the same probiotic strain can have different efficiencies depending on the food matrix. One such functional property, viz., antipathogenicity of the probiotic strain against Shigella was investigated in this study. The potential of two fruit based (apple and sea buckthorn) beverage matrices fortified with Lactobacillus rhamnosus GG (ATCC 53103), against outbreak-causing serotypes of Shigella dysenteriae (ATCC 29026) and Shigella flexneri (ATCC 12022) was evaluated. The originality of this study lies in the fact that the functionality assessment was performed with a more realistic approach under storage conditions from 0-14 days at 4 • C. The finding confirms that Lactobacillus rhamnosus GG (LGG) differs in its potential depending on beverage matrices. Principal Component Analysis (PCA) clustered the matrices based on their pathogen clearance. LGG fortified sea buckthorn beverage matrix showed 99% clearance of S. dysenteriae within the first hour compared to 11% in apple beverage matrix. Interestingly, S. flexneri showed more resistance and was cleared (99%) in the LGG fortified sea buckthorn beverage matrix within three hours compared to 5.6% in apple matrix.

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Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion

Cited by 35 publications

References 31 publications

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

Valorization of okara oil for the encapsulation of Lactobacillus plantarum

The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.

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