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 | Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha : |
12/07/2022 |
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Actualizado : |
30/11/2022 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
LOZANO, J.; FERNÁNDEZ-CIGANDA, S.; GONZÁLEZ REVELLO, A.; HIRIGOYEN, D.; MARTÍNEZ, M.; SCORZA, C.; ZUNINO, P. |
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Afiliación : |
JOAQUIN LOZANO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; SOFÍA FERNÁNDEZ-CIGANDA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay./ Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; ÁLVARO GONZÁLEZ REVELLO, Department of Food Science and Technology, Facultad de Veterinaria, UdelaR, Montevideo, Uruguay.; DARÍO JAVIER HIRIGOYEN TREVIN, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCELA MARTÍNEZ, Analytical Platform, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; CECILIA SCORZA, Department of Experimental Neuropharmacology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay.; PABLO ZUNINO, Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay. |
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Título : |
Probiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures. |
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Fecha de publicación : |
2022 |
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Fuente / Imprenta : |
Journal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664 |
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ISSN : |
1364-5072 |
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DOI : |
10.1111/jam.15664 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy -- |
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Contenido : |
Abstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology. |
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Palabras claves : |
Fermented foods; Gut-brain axis; Lactic acid bacteria; Lactiplantibacilus; PLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL; PLATAFORMA DE SALUD ANIMAL; Probiotics. |
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Asunto categoría : |
L10 Genética y mejoramiento animal |
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Marc : |
LEADER 02779naa a2200313 a 4500
001 1063420
005 2022-11-30
008 2022 bl uuuu u00u1 u #d
022 $a1364-5072
024 7 $a10.1111/jam.15664$2DOI
100 1 $aLOZANO, J.
245 $aProbiotic potential of GABA-producing lactobacilli isolated from Uruguayan artisanal cheese starter cultures.$h[electronic resource]
260 $c2022
500 $aArticle history: Received 18 March 2022; Revised 5 May 2022; Accepted 6 June 2022; Published online September 2022. -- Corresponding author: Zunino, P.; Department of Microbiology, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; email:pzunino@iibce.edu.uy --
520 $aAbstract: Aims: In this study, we sought to identify and characterize a collection of 101 lactobacilli strains isolated from natural whey starters used in Uruguayan artisan cheese production, based on their capacity to produce gamma-aminobutyric acid (GABA) and their probiotic potential. Methods and Results: The probiotic potential was assessed using low pH and bile salt resistance assays; bacterial adhesion to intestinal mucus was also evaluated. Selected strains were then identified by 16S sequencing, and their GABA-producing potential was confirmed and quantified using a UHPLC-MS system. Twenty-five strains were identified and characterized as GABA-producing lactobacilli belonging to the phylogenetical groups Lactiplantibacillus (n =19) and Lacticaseibacillus (n =6). Fifteen strains of the Lactiplantibacillus group showed a significantly higher GABA production than the rest. They showed the predicted ability to survive the passage through the gastrointestinal tract, according to the in vitro assays. Conclusions: A set of promising candidate strains was identified as potential probiotics with action on the gut-brain axis. Further studies are needed to assess their possible effects on behaviour using in vivo assay. Significance and Impact of the Study: This study shows the potential of strains isolated from local natural whey starters as probiotics and for biotechnological use in functional GABA-enriched foods formulation. © 2022 Society for Applied Microbiology.
653 $aFermented foods
653 $aGut-brain axis
653 $aLactic acid bacteria
653 $aLactiplantibacilus
653 $aPLATAFORMA DE INVESTIGACIÓN EN SALUD ANIMAL
653 $aPLATAFORMA DE SALUD ANIMAL
653 $aProbiotics
700 1 $aFERNÁNDEZ-CIGANDA, S.
700 1 $aGONZÁLEZ REVELLO, A.
700 1 $aHIRIGOYEN, D.
700 1 $aMARTÍNEZ, M.
700 1 $aSCORZA, C.
700 1 $aZUNINO, P.
773 $tJournal of Microbiology, 2022, volume 133, issue 3, pages 1610-1619. doi: https://doi.org/10.1111/jam.15664
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Registro original : |
INIA La Estanzuela (LE) |
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| Acceso al texto completo restringido a Biblioteca INIA Treinta y Tres. Por información adicional contacte bibliott@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Treinta y Tres. |
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Fecha actual : |
11/10/2018 |
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Actualizado : |
05/11/2019 |
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Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
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Autor : |
FRANZLUEBBERS, A.J.; ANGERS, D.; CLARK, H.; EHRHARDT, F.; GRACE, P.; MARTIN-NETO, L.; RODRIGUES, R. DE A.R.; ROEL, A.; SCHOLTEN, M.; SHAFER, S.; SLATTERY, B.; SOUSSANA, J.F.; VERHAGEN, J.; YAGI, K.; ZORRILLA DE SAN MARTÍN, G. |
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Afiliación : |
A. J. FRANZLUEBBERS, USDA - Agricultural Research Service, USA.; DENIS ANGERS, Agriculture and Agri-Food Canada; HARRY CLARK, New Zealand Agricultural Greenhouse Gas Research Centre, New Zealand.; FIONA EHRHARDT, INRA, Paris, France; PETER GRACE, Queenland University of Technology, Brisbane, Australia; LADISLAU MARTIN-NETO, Embrapa Headquarters - Executive-director of Research and Development, Brasilia, Brazil.; RENATO DE ARAGAO RIBEIRO RODRIGUES, Embrapa Soils, Rio de Janeiro, Brazil.; ALVARO ROEL DELLAZOPPA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARTIN SCHOLTEN, Wageningen UR, The Netherlands.; STEVEN SHAFER, USDA, Agricultural Research Service, USA.; BILL SLATTERY, Department of Climate Change and Energy Efficiency, Caberra, Australia; JEAN-GRANCOIS SOUSSANA, INRA, Paris, France.; JAN VERHAGEN, Wageningen UR, The Netherlands,; KAZUYUKI YAGI, National Institute fo Agro-Environmental Sciences, Tsukuba, Japan.; GONZALO ROBERTO ZORRILLA DE SAN MARTÍN PEREYRA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Global Research Alliance on Agricultural Greenhouse gases.[Chap. 3]. |
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Fecha de publicación : |
2016 |
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Fuente / Imprenta : |
IN: Zolin, C.A.; Rodrigues, R. de A.R., eds. Impact of climate change on water resources in agriculture. Boca Raton, (USA): CRC Press, 2016. |
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Páginas : |
p. 39-60. |
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ISBN : |
978-149870617-9 |
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DOI : |
10.1201/b18652 |
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Idioma : |
Inglés |
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Palabras claves : |
ACUERDOS ENTRE PAISES; ALIANZAS INTERNACIONALES; EMISIÓN DE GASES DE EFECTO INVERNADERO (GEI). |
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Thesagro : |
CAMBIO CLIMATICO; GASES DE EFECTO INVERNADERO. |
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Asunto categoría : |
P01 Conservación de la naturaleza y recursos de La tierra |
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Marc : |
LEADER 01173naa a2200373 a 4500
001 1059189
005 2019-11-05
008 2016 bl uuuu u00u1 u #d
020 $a978-149870617-9
024 7 $a10.1201/b18652$2DOI
100 1 $aFRANZLUEBBERS, A.J.
245 $aGlobal Research Alliance on Agricultural Greenhouse gases.[Chap. 3].$h[electronic resource]
260 $c2016
300 $ap. 39-60.
650 $aCAMBIO CLIMATICO
650 $aGASES DE EFECTO INVERNADERO
653 $aACUERDOS ENTRE PAISES
653 $aALIANZAS INTERNACIONALES
653 $aEMISIÓN DE GASES DE EFECTO INVERNADERO (GEI)
700 1 $aANGERS, D.
700 1 $aCLARK, H.
700 1 $aEHRHARDT, F.
700 1 $aGRACE, P.
700 1 $aMARTIN-NETO, L.
700 1 $aRODRIGUES, R. DE A.R.
700 1 $aROEL, A.
700 1 $aSCHOLTEN, M.
700 1 $aSHAFER, S.
700 1 $aSLATTERY, B.
700 1 $aSOUSSANA, J.F.
700 1 $aVERHAGEN, J.
700 1 $aYAGI, K.
700 1 $aZORRILLA DE SAN MARTÍN, G.
773 $tIN: Zolin, C.A.; Rodrigues, R. de A.R., eds. Impact of climate change on water resources in agriculture. Boca Raton, (USA): CRC Press, 2016.
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