Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk

Autores
Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Silvestroni, Aurelio; Connes, Cristelle; Piard, Jean Christophe; Sesma, Fernando Juan Manuel; Savoy, Graciela
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: Consumption of soya-derived products has been hampered by the presence of α-galactooligosaccharides (α-GOS) because mammals lack pancreatic α-galactosidase (α-Gal) which is necessary for their hydrolysis. These sugars thus reach the large intestine causing gastrointestinal disorders in sensitive individuals. The use of lactic acid bacteria (LAB) expressing α-Gal is a promising solution for the degradation of α-GOS in soyamilk. Methods and Results: The capacity of the LAB Lactobacillus fermentum CRL 722 to properly degrade α-GOS was studied in vitro using controlled fermentation conditions and in vivo using a rat model. Lactobacillus fermentum CRL 722 was able to grow on commercial soyamilk and completely eliminated stachyose and raffinose during fermentation because of its high α-Gal activity. Rats fed soyamilk fermented by this LAB had smaller caecums compared with rats fed unfermented soyamilk. Conclusions: Soyamilk fermentation by Lact. fermentum CRL 722 results in the reduction of α-GOS concentrations in soyamilk, thus eliminating possible undesirable physiological effects normally associated with its consumption. Significance and Impact of the Study: Fermentation with Lact. fermentum CRL 722 could prevent gastrointestinal disorders in sensitive individuals normally associated with the consumption of soya-based products. This LAB could thus be used in the elaboration of novel fermented vegetable products which better suit the digestive capacities of consumers.
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Silvestroni, Aurelio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Connes, Cristelle. Institut National de la Recherche Agronomique; Francia
Fil: Piard, Jean Christophe. Institut National de la Recherche Agronomique; Francia
Fil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Α-Galactosidase
Α-Gos
Flatulence
Lactic Acid Bacteria
Soyamilk
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57293
Acceder
id CONICETDig_0313a655dee23993edf036482f4cdcf8
oai_identifier_str oai:ri.conicet.gov.ar:11336/57293
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilkLeblanc, Jean Guy JosephGarro, Marisa SelvaSilvestroni, AurelioConnes, CristellePiard, Jean ChristopheSesma, Fernando Juan ManuelSavoy, GracielaΑ-GalactosidaseΑ-GosFlatulenceLactic Acid BacteriaSoyamilkhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Aims: Consumption of soya-derived products has been hampered by the presence of α-galactooligosaccharides (α-GOS) because mammals lack pancreatic α-galactosidase (α-Gal) which is necessary for their hydrolysis. These sugars thus reach the large intestine causing gastrointestinal disorders in sensitive individuals. The use of lactic acid bacteria (LAB) expressing α-Gal is a promising solution for the degradation of α-GOS in soyamilk. Methods and Results: The capacity of the LAB Lactobacillus fermentum CRL 722 to properly degrade α-GOS was studied in vitro using controlled fermentation conditions and in vivo using a rat model. Lactobacillus fermentum CRL 722 was able to grow on commercial soyamilk and completely eliminated stachyose and raffinose during fermentation because of its high α-Gal activity. Rats fed soyamilk fermented by this LAB had smaller caecums compared with rats fed unfermented soyamilk. Conclusions: Soyamilk fermentation by Lact. fermentum CRL 722 results in the reduction of α-GOS concentrations in soyamilk, thus eliminating possible undesirable physiological effects normally associated with its consumption. Significance and Impact of the Study: Fermentation with Lact. fermentum CRL 722 could prevent gastrointestinal disorders in sensitive individuals normally associated with the consumption of soya-based products. This LAB could thus be used in the elaboration of novel fermented vegetable products which better suit the digestive capacities of consumers.Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Silvestroni, Aurelio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Connes, Cristelle. Institut National de la Recherche Agronomique; FranciaFil: Piard, Jean Christophe. Institut National de la Recherche Agronomique; FranciaFil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaWiley Blackwell Publishing, Inc2004-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57293Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Silvestroni, Aurelio; Connes, Cristelle; Piard, Jean Christophe; et al.; Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 97; 4; 10-2004; 876-8811364-5072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2004.02389.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2672.2004.02389.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:04:25Zoai:ri.conicet.gov.ar:11336/57293instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:04:25.571CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
title Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
spellingShingle Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
Leblanc, Jean Guy Joseph
Α-Galactosidase
Α-Gos
Flatulence
Lactic Acid Bacteria
Soyamilk
title_short Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
title_full Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
title_fullStr Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
title_full_unstemmed Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
title_sort Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk
dc.creator.none.fl_str_mv Leblanc, Jean Guy Joseph
Garro, Marisa Selva
Silvestroni, Aurelio
Connes, Cristelle
Piard, Jean Christophe
Sesma, Fernando Juan Manuel
Savoy, Graciela
author Leblanc, Jean Guy Joseph
author_facet Leblanc, Jean Guy Joseph
Garro, Marisa Selva
Silvestroni, Aurelio
Connes, Cristelle
Piard, Jean Christophe
Sesma, Fernando Juan Manuel
Savoy, Graciela
author_role author
author2 Garro, Marisa Selva
Silvestroni, Aurelio
Connes, Cristelle
Piard, Jean Christophe
Sesma, Fernando Juan Manuel
Savoy, Graciela
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Α-Galactosidase
Α-Gos
Flatulence
Lactic Acid Bacteria
Soyamilk
topic Α-Galactosidase
Α-Gos
Flatulence
Lactic Acid Bacteria
Soyamilk
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Aims: Consumption of soya-derived products has been hampered by the presence of α-galactooligosaccharides (α-GOS) because mammals lack pancreatic α-galactosidase (α-Gal) which is necessary for their hydrolysis. These sugars thus reach the large intestine causing gastrointestinal disorders in sensitive individuals. The use of lactic acid bacteria (LAB) expressing α-Gal is a promising solution for the degradation of α-GOS in soyamilk. Methods and Results: The capacity of the LAB Lactobacillus fermentum CRL 722 to properly degrade α-GOS was studied in vitro using controlled fermentation conditions and in vivo using a rat model. Lactobacillus fermentum CRL 722 was able to grow on commercial soyamilk and completely eliminated stachyose and raffinose during fermentation because of its high α-Gal activity. Rats fed soyamilk fermented by this LAB had smaller caecums compared with rats fed unfermented soyamilk. Conclusions: Soyamilk fermentation by Lact. fermentum CRL 722 results in the reduction of α-GOS concentrations in soyamilk, thus eliminating possible undesirable physiological effects normally associated with its consumption. Significance and Impact of the Study: Fermentation with Lact. fermentum CRL 722 could prevent gastrointestinal disorders in sensitive individuals normally associated with the consumption of soya-based products. This LAB could thus be used in the elaboration of novel fermented vegetable products which better suit the digestive capacities of consumers.
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Silvestroni, Aurelio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Connes, Cristelle. Institut National de la Recherche Agronomique; Francia
Fil: Piard, Jean Christophe. Institut National de la Recherche Agronomique; Francia
Fil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description Aims: Consumption of soya-derived products has been hampered by the presence of α-galactooligosaccharides (α-GOS) because mammals lack pancreatic α-galactosidase (α-Gal) which is necessary for their hydrolysis. These sugars thus reach the large intestine causing gastrointestinal disorders in sensitive individuals. The use of lactic acid bacteria (LAB) expressing α-Gal is a promising solution for the degradation of α-GOS in soyamilk. Methods and Results: The capacity of the LAB Lactobacillus fermentum CRL 722 to properly degrade α-GOS was studied in vitro using controlled fermentation conditions and in vivo using a rat model. Lactobacillus fermentum CRL 722 was able to grow on commercial soyamilk and completely eliminated stachyose and raffinose during fermentation because of its high α-Gal activity. Rats fed soyamilk fermented by this LAB had smaller caecums compared with rats fed unfermented soyamilk. Conclusions: Soyamilk fermentation by Lact. fermentum CRL 722 results in the reduction of α-GOS concentrations in soyamilk, thus eliminating possible undesirable physiological effects normally associated with its consumption. Significance and Impact of the Study: Fermentation with Lact. fermentum CRL 722 could prevent gastrointestinal disorders in sensitive individuals normally associated with the consumption of soya-based products. This LAB could thus be used in the elaboration of novel fermented vegetable products which better suit the digestive capacities of consumers.
publishDate 2004
dc.date.none.fl_str_mv 2004-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57293
Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Silvestroni, Aurelio; Connes, Cristelle; Piard, Jean Christophe; et al.; Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 97; 4; 10-2004; 876-881
1364-5072
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57293
identifier_str_mv Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Silvestroni, Aurelio; Connes, Cristelle; Piard, Jean Christophe; et al.; Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 97; 4; 10-2004; 876-881
1364-5072
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2004.02389.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2672.2004.02389.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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