Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Autores
Poloni, Valeria Lorena; Bainotti, María Belén; Diaz Vergara, Ladislao Ivan; Escobar, Franco Matias; Montenegro, Mariana Angélica; Cavaglieri, Lilia Reneé
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation ​+ ​lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 ​°C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 ​°C reduced 1 log after 70 ​d; with WPC the viability significantly reduced 3 log after 30 ​d. Technological processing improved the coaggregation's capacity with pathogens and DL process allowed the greatest AFB1 adsorption. S. boulardii 106 ​cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.
Fil: Poloni, Valeria Lorena. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Bainotti, María Belén. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Diaz Vergara, Ladislao Ivan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Escobar, Franco Matias. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Cavaglieri, Lilia Reneé. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Materia
AFLATOXIN B1
PROBIOTIC
SACCHAROMYCES BOULARDII
SAFETY
TECHNOLOGICAL PROCEDURES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/137356
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/137356
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studiesPoloni, Valeria LorenaBainotti, María BelénDiaz Vergara, Ladislao IvanEscobar, Franco MatiasMontenegro, Mariana AngélicaCavaglieri, Lilia ReneéAFLATOXIN B1PROBIOTICSACCHAROMYCES BOULARDIISAFETYTECHNOLOGICAL PROCEDUREShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation ​+ ​lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 ​°C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 ​°C reduced 1 log after 70 ​d; with WPC the viability significantly reduced 3 log after 30 ​d. Technological processing improved the coaggregation's capacity with pathogens and DL process allowed the greatest AFB1 adsorption. S. boulardii 106 ​cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.Fil: Poloni, Valeria Lorena. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Bainotti, María Belén. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaFil: Diaz Vergara, Ladislao Ivan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Escobar, Franco Matias. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaFil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; ArgentinaFil: Cavaglieri, Lilia Reneé. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; ArgentinaElsevier Science2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/137356Poloni, Valeria Lorena; Bainotti, María Belén; Diaz Vergara, Ladislao Ivan; Escobar, Franco Matias; Montenegro, Mariana Angélica; et al.; Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies; Elsevier Science; Current Research in Food Science; 4; 2021; 132-1402665-9271CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.crfs.2021.02.006info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2665927121000101?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:21Zoai:ri.conicet.gov.ar:11336/137356instacron: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 09:54:22.132CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
title Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
spellingShingle Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
Poloni, Valeria Lorena
AFLATOXIN B1
PROBIOTIC
SACCHAROMYCES BOULARDII
SAFETY
TECHNOLOGICAL PROCEDURES
title_short Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
title_full Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
title_fullStr Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
title_full_unstemmed Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
title_sort Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies
dc.creator.none.fl_str_mv Poloni, Valeria Lorena
Bainotti, María Belén
Diaz Vergara, Ladislao Ivan
Escobar, Franco Matias
Montenegro, Mariana Angélica
Cavaglieri, Lilia Reneé
author Poloni, Valeria Lorena
author_facet Poloni, Valeria Lorena
Bainotti, María Belén
Diaz Vergara, Ladislao Ivan
Escobar, Franco Matias
Montenegro, Mariana Angélica
Cavaglieri, Lilia Reneé
author_role author
author2 Bainotti, María Belén
Diaz Vergara, Ladislao Ivan
Escobar, Franco Matias
Montenegro, Mariana Angélica
Cavaglieri, Lilia Reneé
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv AFLATOXIN B1
PROBIOTIC
SACCHAROMYCES BOULARDII
SAFETY
TECHNOLOGICAL PROCEDURES
topic AFLATOXIN B1
PROBIOTIC
SACCHAROMYCES BOULARDII
SAFETY
TECHNOLOGICAL PROCEDURES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation ​+ ​lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 ​°C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 ​°C reduced 1 log after 70 ​d; with WPC the viability significantly reduced 3 log after 30 ​d. Technological processing improved the coaggregation's capacity with pathogens and DL process allowed the greatest AFB1 adsorption. S. boulardii 106 ​cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.
Fil: Poloni, Valeria Lorena. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Bainotti, María Belén. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Diaz Vergara, Ladislao Ivan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Escobar, Franco Matias. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
Fil: Montenegro, Mariana Angélica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Centro de Investigaciones y Transferencia de Villa María. Universidad Nacional de Villa María. Centro de Investigaciones y Transferencia de Villa María; Argentina
Fil: Cavaglieri, Lilia Reneé. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba; Argentina
description The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation ​+ ​lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 ​°C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 ​°C reduced 1 log after 70 ​d; with WPC the viability significantly reduced 3 log after 30 ​d. Technological processing improved the coaggregation's capacity with pathogens and DL process allowed the greatest AFB1 adsorption. S. boulardii 106 ​cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.
publishDate 2021
dc.date.none.fl_str_mv 2021
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/11336/137356
Poloni, Valeria Lorena; Bainotti, María Belén; Diaz Vergara, Ladislao Ivan; Escobar, Franco Matias; Montenegro, Mariana Angélica; et al.; Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies; Elsevier Science; Current Research in Food Science; 4; 2021; 132-140
2665-9271
CONICET Digital
CONICET
url http://hdl.handle.net/11336/137356
identifier_str_mv Poloni, Valeria Lorena; Bainotti, María Belén; Diaz Vergara, Ladislao Ivan; Escobar, Franco Matias; Montenegro, Mariana Angélica; et al.; Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies; Elsevier Science; Current Research in Food Science; 4; 2021; 132-140
2665-9271
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.crfs.2021.02.006
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2665927121000101?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 13.13397

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