Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity

Autores
Londero, Alejandra; Iraporda, Carolina; Garrote, Graciela Liliana; Abraham, Analia Graciela
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value.
Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Iraporda, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Garrote, Graciela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Abraham, Analia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Fundación Ciencias Exactas; Argentina
Materia
Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
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:11336/11604
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacityLondero, AlejandraIraporda, CarolinaGarrote, Graciela LilianaAbraham, Analia GracielaFermentationKefirLactic Acid BacteriaYeastAntagonismImmunomodulationhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value.Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Iraporda, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Garrote, Graciela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Abraham, Analia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Fundación Ciencias Exactas; ArgentinaWiley Blackwell Publishing, Inc2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/11604Londero, Alejandra; Iraporda, Carolina; Garrote, Graciela Liliana; Abraham, Analia Graciela; Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 68; 1; 2-2015; 118–1261364-727Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12161info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12161/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:42:06Zoai:ri.conicet.gov.ar:11336/11604instacron: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 10:42:06.312CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
spellingShingle Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
Londero, Alejandra
Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
title_short Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_full Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_fullStr Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_full_unstemmed Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_sort Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
dc.creator.none.fl_str_mv Londero, Alejandra
Iraporda, Carolina
Garrote, Graciela Liliana
Abraham, Analia Graciela
author Londero, Alejandra
author_facet Londero, Alejandra
Iraporda, Carolina
Garrote, Graciela Liliana
Abraham, Analia Graciela
author_role author
author2 Iraporda, Carolina
Garrote, Graciela Liliana
Abraham, Analia Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
topic Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
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 antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value.
Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Iraporda, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Garrote, Graciela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Abraham, Analia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Fundación Ciencias Exactas; Argentina
description The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
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/11336/11604
Londero, Alejandra; Iraporda, Carolina; Garrote, Graciela Liliana; Abraham, Analia Graciela; Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 68; 1; 2-2015; 118–126
1364-727X
url http://hdl.handle.net/11336/11604
identifier_str_mv Londero, Alejandra; Iraporda, Carolina; Garrote, Graciela Liliana; Abraham, Analia Graciela; Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 68; 1; 2-2015; 118–126
1364-727X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12161
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12161/abstract
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
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 13.070432

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