A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment

Autores
Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Savoy, Graciela; Font, Graciela Maria
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The development of a novel fermented soymilk product using selected lactic acid bacteria was performed. The immunomodulatory properties of strains able to grow in soymilk were evaluated in a murine model using inbred BALB/c mice. Lactobacillus acidophilus CRL 43 and CRL 1064 and Lactobacillus paracasei CRL 75 and CRL 208 were all able to significantly increase the phagocytic index (41 ± 4) compared with the control group (16 ± 3) when given individually. These strains were then used in the elaboration of multicultured fermented soymilks that were able to stimulate an innate immune response (peritoneal macrophage activation). However, these novel fermented products sometimes caused undesired secondary effects such as microbial translocation and animal weight loss. When the same fermented products were subjected to heat treatment, they were still able to stimulate the innate immune response without causing secondary effects. These results clearly show that it is not always necessary for lactic acid bacteria to be alive to exert a beneficial physiological effect. This study could thus be used as a model in the design and future evaluation of novel fermented vegetable products.
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: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Fermentation
Functional Food
Immune-Modulation
Lactic Acid Bacteria
Soymilk
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:11336/57084
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57084
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatmentLeblanc, Jean Guy JosephGarro, Marisa SelvaSavoy, GracielaFont, Graciela MariaFermentationFunctional FoodImmune-ModulationLactic Acid BacteriaSoymilkhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The development of a novel fermented soymilk product using selected lactic acid bacteria was performed. The immunomodulatory properties of strains able to grow in soymilk were evaluated in a murine model using inbred BALB/c mice. Lactobacillus acidophilus CRL 43 and CRL 1064 and Lactobacillus paracasei CRL 75 and CRL 208 were all able to significantly increase the phagocytic index (41 ± 4) compared with the control group (16 ± 3) when given individually. These strains were then used in the elaboration of multicultured fermented soymilks that were able to stimulate an innate immune response (peritoneal macrophage activation). However, these novel fermented products sometimes caused undesired secondary effects such as microbial translocation and animal weight loss. When the same fermented products were subjected to heat treatment, they were still able to stimulate the innate immune response without causing secondary effects. These results clearly show that it is not always necessary for lactic acid bacteria to be alive to exert a beneficial physiological effect. This study could thus be used as a model in the design and future evaluation of novel fermented vegetable products.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: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaWiley Blackwell Publishing, Inc2004-10-14info: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/11336/57084Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Savoy, Graciela; Font, Graciela Maria; A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment; Wiley Blackwell Publishing, Inc; Journal of Food Science; 69; 8; 14-10-2004; M246-M2500022-1147CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1750-3841.2004.tb18021.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2004.tb18021.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 Técnicas2025-09-03T09:52:10Zoai:ri.conicet.gov.ar:11336/57084instacron: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:34982025-09-03 09:52:10.383CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
title A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
spellingShingle A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
Leblanc, Jean Guy Joseph
Fermentation
Functional Food
Immune-Modulation
Lactic Acid Bacteria
Soymilk
title_short A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
title_full A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
title_fullStr A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
title_full_unstemmed A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
title_sort A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment
dc.creator.none.fl_str_mv Leblanc, Jean Guy Joseph
Garro, Marisa Selva
Savoy, Graciela
Font, Graciela Maria
author Leblanc, Jean Guy Joseph
author_facet Leblanc, Jean Guy Joseph
Garro, Marisa Selva
Savoy, Graciela
Font, Graciela Maria
author_role author
author2 Garro, Marisa Selva
Savoy, Graciela
Font, Graciela Maria
author2_role author
author
author
dc.subject.none.fl_str_mv Fermentation
Functional Food
Immune-Modulation
Lactic Acid Bacteria
Soymilk
topic Fermentation
Functional Food
Immune-Modulation
Lactic Acid Bacteria
Soymilk
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The development of a novel fermented soymilk product using selected lactic acid bacteria was performed. The immunomodulatory properties of strains able to grow in soymilk were evaluated in a murine model using inbred BALB/c mice. Lactobacillus acidophilus CRL 43 and CRL 1064 and Lactobacillus paracasei CRL 75 and CRL 208 were all able to significantly increase the phagocytic index (41 ± 4) compared with the control group (16 ± 3) when given individually. These strains were then used in the elaboration of multicultured fermented soymilks that were able to stimulate an innate immune response (peritoneal macrophage activation). However, these novel fermented products sometimes caused undesired secondary effects such as microbial translocation and animal weight loss. When the same fermented products were subjected to heat treatment, they were still able to stimulate the innate immune response without causing secondary effects. These results clearly show that it is not always necessary for lactic acid bacteria to be alive to exert a beneficial physiological effect. This study could thus be used as a model in the design and future evaluation of novel fermented vegetable products.
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: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The development of a novel fermented soymilk product using selected lactic acid bacteria was performed. The immunomodulatory properties of strains able to grow in soymilk were evaluated in a murine model using inbred BALB/c mice. Lactobacillus acidophilus CRL 43 and CRL 1064 and Lactobacillus paracasei CRL 75 and CRL 208 were all able to significantly increase the phagocytic index (41 ± 4) compared with the control group (16 ± 3) when given individually. These strains were then used in the elaboration of multicultured fermented soymilks that were able to stimulate an innate immune response (peritoneal macrophage activation). However, these novel fermented products sometimes caused undesired secondary effects such as microbial translocation and animal weight loss. When the same fermented products were subjected to heat treatment, they were still able to stimulate the innate immune response without causing secondary effects. These results clearly show that it is not always necessary for lactic acid bacteria to be alive to exert a beneficial physiological effect. This study could thus be used as a model in the design and future evaluation of novel fermented vegetable products.
publishDate 2004
dc.date.none.fl_str_mv 2004-10-14
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/11336/57084
Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Savoy, Graciela; Font, Graciela Maria; A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment; Wiley Blackwell Publishing, Inc; Journal of Food Science; 69; 8; 14-10-2004; M246-M250
0022-1147
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57084
identifier_str_mv Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Savoy, Graciela; Font, Graciela Maria; A novel functional soy-based food fermented by lactic acid bacteria: Effect of heat treatment; Wiley Blackwell Publishing, Inc; Journal of Food Science; 69; 8; 14-10-2004; M246-M250
0022-1147
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.1750-3841.2004.tb18021.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1750-3841.2004.tb18021.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
_version_ 1842269141021491200
score 13.13397

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