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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 Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
09/10/2024 |
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Actualizado : |
09/10/2024 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
Internacional - -- |
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Autor : |
CONDE-INNAMORATO, P.; GARCÍA INZA, G.; MANSILLA, J.; SPERONI, G.; ABREO, E.; LEONI, C.; PONCE DE LEÓN, I.; BORSANI, O. |
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Afiliación : |
ANA PAULA CONDE INNAMORATO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GEORGINA PAULA GARCÍA INZA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JEREMÍAS MANSILLA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; Universidad de Buenos Aires, Cátedra de Fruticultura, Facultad de Agronomía, Buenos Aires, Argentina; GABRIELA SPERONI, Departamento de Biología Vegetal, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay; EDUARDO RAUL ABREO GIMENEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CAROLINA LEONI VELAZCO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; INÉS PONCE DE LEÓN, Departamento de Biología Molecular, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay; OMAR BORSANI, Departamento de Biología Vegetal, Facultad de Agronomía, Universidad de la República, Montevideo, Uruguay. |
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Título : |
Moderate water stress improve resistance to anthracnose rot in Arbequina olive fruits. |
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Fecha de publicación : |
2024 |
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Fuente / Imprenta : |
European Journal of Plant Pathology, 2024, https://doi.org/10.1007/s10658-024-02936-8 |
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ISSN : |
0929-1873 |
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DOI : |
10.1007/s10658-024-02936-8 |
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Idioma : |
Inglés |
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Notas : |
Article history: Accepted 10 August 2024, Published 26 August 2024. -- Correspondence: Conde-Innamorato, P.; Instituto Nacional de Investigación Agropecuaria (INIA), Sistema Vegetal Intensivo, Estación Experimental Wilson Ferreira Aldunate, INIA Las Brujas, Ruta 48, km 10, Canelones, Uruguay; email:pconde@inia.org.uy -- Supplementary Information: The online version contains supplementary material. -- Funding: This research was funded by The National Institute of Agricultural Research (Instituto Nacional de Investigación Agropecuaria-INIA, Uruguay) (Project INIA FR 22). |
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Contenido : |
ABSTRACT. - Olive anthracnose caused by Colletotrichum spp. is the most important olive fruit disease worldwide. We hypothesize that induced water deficit in olive trees generates anatomical and biochemical changes which contribute to anthracnose fruit rot resistance. A three-year experiment was conducted in Arbequina under two irrigation treatments: fully irrigated (no water stress) and non-irrigated (moderate water stress), from pit hardening until harvest. At harvest, fruits were inoculated both in planta and in vitro with an isolate of C. acutatum s.l. Our results showed that fruits grown under moderate water stress had significantly lower disease incidence and severity compared to those grown without water stress. Additionally, moderate water stress increased the activity of the enzymes related to hydrogen peroxide scavenging (Catalase and Peroxidase) and enhanced cuticle fruit thickness. Together, these factors contributed to a greater resistance to C. acutatum s.l. infection, both in vitro and in planta, reflected by different area under the disease progress curve (averaging 45% and 30% lower incidence and severity, respectively). These findings could explain differences in disease expression observed in olive orchards across seasons and managements practices.
© Koninklijke Nederlandse Planteziektenkundige Vereniging 2024. |
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Palabras claves : |
ÁREA DE RECURSOS NATURALES, PRODUCCIÓN Y AMBIENTE - INIA; Colletotrichum acutatum; Cuticle thickness; Disease severity; IRRIGATION; Olives; PLATAFORMA DE BIOINSUMOS - INIA; ROS; SISTEMA VEGETAL INTENSIVO - INIA. |
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Thesagro : |
OLEA EUROPAEA L. |
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Asunto categoría : |
F01 Cultivo |
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Marc : |
LEADER 03034naa a2200361 a 4500
001 1064860
005 2024-10-09
008 2024 bl uuuu u00u1 u #d
022 $a0929-1873
024 7 $a10.1007/s10658-024-02936-8$2DOI
100 1 $aCONDE-INNAMORATO, P.
245 $aModerate water stress improve resistance to anthracnose rot in Arbequina olive fruits.$h[electronic resource]
260 $c2024
500 $aArticle history: Accepted 10 August 2024, Published 26 August 2024. -- Correspondence: Conde-Innamorato, P.; Instituto Nacional de Investigación Agropecuaria (INIA), Sistema Vegetal Intensivo, Estación Experimental Wilson Ferreira Aldunate, INIA Las Brujas, Ruta 48, km 10, Canelones, Uruguay; email:pconde@inia.org.uy -- Supplementary Information: The online version contains supplementary material. -- Funding: This research was funded by The National Institute of Agricultural Research (Instituto Nacional de Investigación Agropecuaria-INIA, Uruguay) (Project INIA FR 22).
520 $aABSTRACT. - Olive anthracnose caused by Colletotrichum spp. is the most important olive fruit disease worldwide. We hypothesize that induced water deficit in olive trees generates anatomical and biochemical changes which contribute to anthracnose fruit rot resistance. A three-year experiment was conducted in Arbequina under two irrigation treatments: fully irrigated (no water stress) and non-irrigated (moderate water stress), from pit hardening until harvest. At harvest, fruits were inoculated both in planta and in vitro with an isolate of C. acutatum s.l. Our results showed that fruits grown under moderate water stress had significantly lower disease incidence and severity compared to those grown without water stress. Additionally, moderate water stress increased the activity of the enzymes related to hydrogen peroxide scavenging (Catalase and Peroxidase) and enhanced cuticle fruit thickness. Together, these factors contributed to a greater resistance to C. acutatum s.l. infection, both in vitro and in planta, reflected by different area under the disease progress curve (averaging 45% and 30% lower incidence and severity, respectively). These findings could explain differences in disease expression observed in olive orchards across seasons and managements practices. © Koninklijke Nederlandse Planteziektenkundige Vereniging 2024.
650 $aOLEA EUROPAEA L
653 $aÁREA DE RECURSOS NATURALES, PRODUCCIÓN Y AMBIENTE - INIA
653 $aColletotrichum acutatum
653 $aCuticle thickness
653 $aDisease severity
653 $aIRRIGATION
653 $aOlives
653 $aPLATAFORMA DE BIOINSUMOS - INIA
653 $aROS
653 $aSISTEMA VEGETAL INTENSIVO - INIA
700 1 $aGARCÍA INZA, G.
700 1 $aMANSILLA, J.
700 1 $aSPERONI, G.
700 1 $aABREO, E.
700 1 $aLEONI, C.
700 1 $aPONCE DE LEÓN, I.
700 1 $aBORSANI, O.
773 $tEuropean Journal of Plant Pathology, 2024, https://doi.org/10.1007/s10658-024-02936-8
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