Maternal supplementation with Lactobacillus paracasei DTA 83 alters emotional behavior in Swiss mice offspring

Laureano‐Melo, Roberto; Caldeira, Rodrigo Fernandes; Guerra, André Fioravante; Conceição, Rodrigo Rodrigues da; Souza, Janaína Sena de; Giannocco, Gisele; Marinho, Bruno Guimarães; Luchese, Rosa Helena; Côrtes, Wellington S.

doi:10.1016/j.phanu.2019.100148

Cited by 9 publications

(9 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These characteristics were decisive when considering L. paracasei DTA 81 as a candidate to produce sour beer. Moreover, maternal supplementation (7.0 log cells per day) with L. paracasei DTA 83, a very close genetic strain to the L. paracasei DTA 81 used in the present study [10], reduced the expression of GAD 65, GAD 67, and GABAA receptor α3 subunit in the hippocampus, modulating Swiss mice offspring [12].…”

Section: Introductionmentioning

confidence: 61%

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Silva

Lago

Rocha

et al. 2021

Probiotics & Antimicro. Prot.

Self Cite

View full text Add to dashboard Cite

This study aimed to produce a probiotic-containing functional wheat beer (PWB) by an axenic culture system with potential probiotic Saccharomyces cerevisiae var boulardii 17 and probiotic-containing functional sour beer (PSB) by a semi-separated co-cultivation system with potential probiotic Lacticaseibacillus paracasei DTA 81 and Saccharomyces cerevisiae S-04. Additionally, results obtained from in vivo behavioral tests with Swiss Webster mice treated with PWB or PSB were provided, which is scarce in the current literature. Although the use of S. boulardii to produce beers is not a novelty, this study demonstrated that S. boulardii 17 performance on sugar wort stills not completely elucidated; therefore, further studies should be considered before using the strain in industrial-scale production. Co-culture systems with lacticaseibacilli strain and S. cerevisiae have been reported in the literature for PSB production. However, lacticaseibacilli survivability in beer can be improved by semi-separated co-cultivation systems, highlighting the importance of growing lacticaseibacilli in the wort before yeast pitching. Besides, kettle hopping must be chosen as the method for hop addition to produce PSB. The dry-hopping method may prevent iso-alpha formation in the wort; however, a tendency to sediment can drag cells at the tank bottom and negatively affect L. paracasei DTA 81 viability. Despite stress factors from the matrices and the stressful conditions encountered during GI transit, potential probiotic S. boulardii 17 and potential probiotic L. paracasei DTA 81 withstood at sufficient doses to promote antidepressant effects in the mice group treated with PWB or PSB, respectively.

show abstract

Section: Introductionmentioning

confidence: 61%

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Silva

Lago

Rocha

et al. 2021

Probiotics & Antimicro. Prot.

Self Cite

View full text Add to dashboard Cite

show abstract

“…These aspects were decisive for selecting the strain for bioproduct processing. Moreover, maternal supplementation with L. paracasei DTA 83 reduced the expression of GAD 65, GAD 67, and GABAA receptor α3 subunit in the hippocampus, modulating Swiss mice offspring [4].…”

Section: Introductionmentioning

confidence: 95%

“…The strain has been classified as G.R.A.S. and characterized as a potential probiotic according to Tarrah et al and Laureano-Melo et al [3,4]. The technological features of the strain were assessed in food matrices by Silva et al (Figure S1b) [5,18].…”

Section: Microbial Collection and Inoculum Preparationmentioning

confidence: 99%

“…Lactic acid bacteria (LAB) constitute a heterogeneous group that has extensively reported on in the literature because of its potential benefits for consumer health [1,2]. Lacticaseibacillus paracasei DTA 83 has been described as a candidate strain to deliver probiotics in food matrices [3][4][5]. In contrast, since microorganisms may present invasive potential, studies have shown the administration of viable cells by healthy people as a subject of great concern.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

Lima

Guerra²,

Costa³

et al. 2022

Fermentation

Self Cite

View full text Add to dashboard Cite

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by pair incubation of sausages at different temperatures. The turbidity method was used to determine the microbiota susceptibility to PPCP. A controlled in situ design was performed by adding PPCP on the surface or to the mass of the sausages. Sodium lactate FCC85, which was used according to the manufacturer’s recommendation, was included in the design for comparison. The results revealed that PPCP was as efficient as FCC85, which indicates PPCP as a promising alternative to the use of natural technologies to preserve and develop functional cooked sausages. Moreover, a strategy to use preservatives in vacuum-packaged cooked sausages was presented: the concentration needed to achieve the total inhibition of the microbiota determined by an in vitro trial should be respected when adding PPCP on the sausages’ surface. When adding PPCP to the mass of the sausages, the concentration that showed a partial inhibition in vitro can also be applied in situ.

show abstract

“…Then, the complete genome was drafted and deposited in GenBank under the accession number QRBH00000000, [23][24][25]. L. paracasei DTA 83 was classified as a candidate probiotic by in vitro and in vivo trials [26,27]. This strain was considered to carry out food bioprocesses as reported by Guerra et al, Silva et al,and Oliveira et al [23,28,29].…”

Section: Microbial Collectionmentioning

confidence: 99%

Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products

Godoy

Costa²,

Guerra³

et al. 2022

Sustainability

Self Cite

View full text Add to dashboard Cite

This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms associated with the spoilage of chicken products were stimulated to grow by pair incubation of the products at two different temperatures and with collection at different times. The turbidity method was performed to evaluate the microbial susceptibility to PPCP. PPCP was added in chicken products to obtain an in situ partial inhibitory effect on spoilage microorganisms to extend the use-by date. The in vitro trial showed total inhibition of the microbial growth by adding above 3.0% of PPCP. Although this concentration showed a remarkable inhibitory potential, its addition can severely impact the formulation cost. Thus, the application of doses with partial microbial inhibition may be a suitable strategy for the use of PPCP in chicken products. The results revealed that cold chain management and couse of PPCP in chicken products extended the proposed use-by date, suggesting an alternative food preservation technology for the use of naturally derived compounds.

show abstract

Maternal supplementation with Lactobacillus paracasei DTA 83 alters emotional behavior in Swiss mice offspring

Cited by 9 publications

References 30 publications

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice

A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative

Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products

Contact Info

Product

Resources

About