Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt
- Autores
- Ale, Elisa Carmen; Maxence J. Bourin; Peralta, Guillermo Hugo; Burns, Patricia Graciela; Avila, Olga Beatriz; Contini, Liliana Ester; Reinheimer, Jorge Alberto; Binetti, Ana Griselda
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- In the present work, the functional roles of an exopolysaccharide (EPS) extract form Lactobacillus fermentum Lf2 were studied by means of in vitro and in vivo assays, individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactis INL1. From the in vitro assay (macrophages derived from THP-1 cell line), the EPS in its purified form caused an increase in the levels of the proinflammatory cytokine TNFα, while both forms of EPS (purified and crude) produced an increase in the regulatory cytokine IL-10, evidencing an immunomodulatory role. To study the functional role of EPS as a food ingredient, an in vivo assay was done with mice (BALB/c) that received yogurt with EPS (600 mg L-1, YE), with bifidobacteria (5x108 CFU mL-1, YB), a combination of both ingredients (YEB), or yogurt with no additives (Y), for 25 days. The level of diverse bacterial groups and Short Chain Faty Acids (SCFA) were estimated in faeces, and s-IgA and cytokines were determined in small intestine. Among the four groups, only the group YE presented significantly increased concentrations of acetic and butyric acids, together with an increase in the total SCFA (p< 0.05), through the time of treatment. The levels of the C. coccoides cluster (SCFA producing group) rose over time (p< 0.05) for this group as well. When the combination of both ingredients was studied (YEB), a possible bifidogenic role was observed, reflected in the increasing levels of the genus Bifidobacterium along time (p< 0.05), a behaviour that was not observed when the probiotic was administered solely (group YB). But, in this case, no significant differences were observed for the concentration of SCFA. These results highlight the promising application of this EPS as a functional food ingredient: with prebiotic or synbiotic potential roles, when administered individually (due to its effects on the SCFA levels) or combined with B. animalis subsp. lactis INL1 (considering the increase of Bifidobacteria during the time of treatment), respectively.
Fil: Ale, Elisa Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Maxence J. Bourin. University College Cork; Irlanda
Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Avila, Olga Beatriz. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina
Fil: Contini, Liliana Ester. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina - Materia
-
EXOPOLYSACCHARIDES
SYNBIOTIC EFFECT
PREBIOTIC PROPERTIES
L. FERMENTUM - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/110001
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Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurtAle, Elisa CarmenMaxence J. BourinPeralta, Guillermo HugoBurns, Patricia GracielaAvila, Olga BeatrizContini, Liliana EsterReinheimer, Jorge AlbertoBinetti, Ana GriseldaEXOPOLYSACCHARIDESSYNBIOTIC EFFECTPREBIOTIC PROPERTIESL. FERMENTUMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present work, the functional roles of an exopolysaccharide (EPS) extract form Lactobacillus fermentum Lf2 were studied by means of in vitro and in vivo assays, individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactis INL1. From the in vitro assay (macrophages derived from THP-1 cell line), the EPS in its purified form caused an increase in the levels of the proinflammatory cytokine TNFα, while both forms of EPS (purified and crude) produced an increase in the regulatory cytokine IL-10, evidencing an immunomodulatory role. To study the functional role of EPS as a food ingredient, an in vivo assay was done with mice (BALB/c) that received yogurt with EPS (600 mg L-1, YE), with bifidobacteria (5x108 CFU mL-1, YB), a combination of both ingredients (YEB), or yogurt with no additives (Y), for 25 days. The level of diverse bacterial groups and Short Chain Faty Acids (SCFA) were estimated in faeces, and s-IgA and cytokines were determined in small intestine. Among the four groups, only the group YE presented significantly increased concentrations of acetic and butyric acids, together with an increase in the total SCFA (p< 0.05), through the time of treatment. The levels of the C. coccoides cluster (SCFA producing group) rose over time (p< 0.05) for this group as well. When the combination of both ingredients was studied (YEB), a possible bifidogenic role was observed, reflected in the increasing levels of the genus Bifidobacterium along time (p< 0.05), a behaviour that was not observed when the probiotic was administered solely (group YB). But, in this case, no significant differences were observed for the concentration of SCFA. These results highlight the promising application of this EPS as a functional food ingredient: with prebiotic or synbiotic potential roles, when administered individually (due to its effects on the SCFA levels) or combined with B. animalis subsp. lactis INL1 (considering the increase of Bifidobacteria during the time of treatment), respectively.Fil: Ale, Elisa Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Maxence J. Bourin. University College Cork; IrlandaFil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Avila, Olga Beatriz. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; ArgentinaFil: Contini, Liliana Ester. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaElsevier2019-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/110001Ale, Elisa Carmen; Maxence J. Bourin; Peralta, Guillermo Hugo; Burns, Patricia Graciela; Avila, Olga Beatriz; et al.; Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt; Elsevier; International Dairy Journal; 96; 4-2019; 114-1250958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694619301153info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2019.04.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:36:12Zoai:ri.conicet.gov.ar:11336/110001instacron: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:34982025-09-29 10:36:13.236CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt |
title |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt |
spellingShingle |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt Ale, Elisa Carmen EXOPOLYSACCHARIDES SYNBIOTIC EFFECT PREBIOTIC PROPERTIES L. FERMENTUM |
title_short |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt |
title_full |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt |
title_fullStr |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt |
title_full_unstemmed |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt |
title_sort |
Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt |
dc.creator.none.fl_str_mv |
Ale, Elisa Carmen Maxence J. Bourin Peralta, Guillermo Hugo Burns, Patricia Graciela Avila, Olga Beatriz Contini, Liliana Ester Reinheimer, Jorge Alberto Binetti, Ana Griselda |
author |
Ale, Elisa Carmen |
author_facet |
Ale, Elisa Carmen Maxence J. Bourin Peralta, Guillermo Hugo Burns, Patricia Graciela Avila, Olga Beatriz Contini, Liliana Ester Reinheimer, Jorge Alberto Binetti, Ana Griselda |
author_role |
author |
author2 |
Maxence J. Bourin Peralta, Guillermo Hugo Burns, Patricia Graciela Avila, Olga Beatriz Contini, Liliana Ester Reinheimer, Jorge Alberto Binetti, Ana Griselda |
author2_role |
author author author author author author author |
dc.subject.none.fl_str_mv |
EXOPOLYSACCHARIDES SYNBIOTIC EFFECT PREBIOTIC PROPERTIES L. FERMENTUM |
topic |
EXOPOLYSACCHARIDES SYNBIOTIC EFFECT PREBIOTIC PROPERTIES L. FERMENTUM |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
In the present work, the functional roles of an exopolysaccharide (EPS) extract form Lactobacillus fermentum Lf2 were studied by means of in vitro and in vivo assays, individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactis INL1. From the in vitro assay (macrophages derived from THP-1 cell line), the EPS in its purified form caused an increase in the levels of the proinflammatory cytokine TNFα, while both forms of EPS (purified and crude) produced an increase in the regulatory cytokine IL-10, evidencing an immunomodulatory role. To study the functional role of EPS as a food ingredient, an in vivo assay was done with mice (BALB/c) that received yogurt with EPS (600 mg L-1, YE), with bifidobacteria (5x108 CFU mL-1, YB), a combination of both ingredients (YEB), or yogurt with no additives (Y), for 25 days. The level of diverse bacterial groups and Short Chain Faty Acids (SCFA) were estimated in faeces, and s-IgA and cytokines were determined in small intestine. Among the four groups, only the group YE presented significantly increased concentrations of acetic and butyric acids, together with an increase in the total SCFA (p< 0.05), through the time of treatment. The levels of the C. coccoides cluster (SCFA producing group) rose over time (p< 0.05) for this group as well. When the combination of both ingredients was studied (YEB), a possible bifidogenic role was observed, reflected in the increasing levels of the genus Bifidobacterium along time (p< 0.05), a behaviour that was not observed when the probiotic was administered solely (group YB). But, in this case, no significant differences were observed for the concentration of SCFA. These results highlight the promising application of this EPS as a functional food ingredient: with prebiotic or synbiotic potential roles, when administered individually (due to its effects on the SCFA levels) or combined with B. animalis subsp. lactis INL1 (considering the increase of Bifidobacteria during the time of treatment), respectively. Fil: Ale, Elisa Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Maxence J. Bourin. University College Cork; Irlanda Fil: Peralta, Guillermo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Avila, Olga Beatriz. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina Fil: Contini, Liliana Ester. Universidad Nacional del Litoral. Facultad de Bioquímica y Ciencias Biológicas; Argentina Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina Fil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina |
description |
In the present work, the functional roles of an exopolysaccharide (EPS) extract form Lactobacillus fermentum Lf2 were studied by means of in vitro and in vivo assays, individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactis INL1. From the in vitro assay (macrophages derived from THP-1 cell line), the EPS in its purified form caused an increase in the levels of the proinflammatory cytokine TNFα, while both forms of EPS (purified and crude) produced an increase in the regulatory cytokine IL-10, evidencing an immunomodulatory role. To study the functional role of EPS as a food ingredient, an in vivo assay was done with mice (BALB/c) that received yogurt with EPS (600 mg L-1, YE), with bifidobacteria (5x108 CFU mL-1, YB), a combination of both ingredients (YEB), or yogurt with no additives (Y), for 25 days. The level of diverse bacterial groups and Short Chain Faty Acids (SCFA) were estimated in faeces, and s-IgA and cytokines were determined in small intestine. Among the four groups, only the group YE presented significantly increased concentrations of acetic and butyric acids, together with an increase in the total SCFA (p< 0.05), through the time of treatment. The levels of the C. coccoides cluster (SCFA producing group) rose over time (p< 0.05) for this group as well. When the combination of both ingredients was studied (YEB), a possible bifidogenic role was observed, reflected in the increasing levels of the genus Bifidobacterium along time (p< 0.05), a behaviour that was not observed when the probiotic was administered solely (group YB). But, in this case, no significant differences were observed for the concentration of SCFA. These results highlight the promising application of this EPS as a functional food ingredient: with prebiotic or synbiotic potential roles, when administered individually (due to its effects on the SCFA levels) or combined with B. animalis subsp. lactis INL1 (considering the increase of Bifidobacteria during the time of treatment), respectively. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04 |
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/11336/110001 Ale, Elisa Carmen; Maxence J. Bourin; Peralta, Guillermo Hugo; Burns, Patricia Graciela; Avila, Olga Beatriz; et al.; Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt; Elsevier; International Dairy Journal; 96; 4-2019; 114-125 0958-6946 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/110001 |
identifier_str_mv |
Ale, Elisa Carmen; Maxence J. Bourin; Peralta, Guillermo Hugo; Burns, Patricia Graciela; Avila, Olga Beatriz; et al.; Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt; Elsevier; International Dairy Journal; 96; 4-2019; 114-125 0958-6946 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694619301153 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2019.04.014 |
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 |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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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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1844614382180368384 |
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13.070432 |