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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/110001
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/110001
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T12:08:32Zoai: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:34982025-10-22 12:08:33.225CONICET 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
reponame_str CONICET Digital (CONICET)
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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 12.928904

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