Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds

Autores
Palacio, Maria Ines; Etcheverría, Analía Inés; Manrique, Guillermo Daniel
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The in vitro prebiotic activity of galactooligosaccharides (GOS) and low-molecular-weight carbohydrates (LMWC) extracted from lupin and squash seeds on the growth of Lactobacillus paracasei BGP1 was studied. To this end, the change in cell density after 24 h of L. paracasei growth on 1% (w/v) glucose, 1% (w/v) raffinose, 1% (w/v) commercial inulin GR, 1% (w/v) lupin extract, and 1% (w/v) squash extract relative to the change in cell density of a mixture of enteric strains under the same culture conditions were evaluated. Additionally, the principal components of GOS and LMWC in the extracts were identified using Thin Layer Chromatography. The highest prebiotic activity score was for L. paracasei grown on squash extract (0.55±0.03), followed by lupin extract (0.49±0.02), inulin (0.38±0.05) and raffinose (0.37±0.05). These results will contribute to selecting plant species as potential sources of prebiotic ingredients for the development of functional foods.
Fil: Palacio, Maria Ines. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva. Laboratorio de Inmunoquímica y Biotecnología; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina
Materia
Galactooligosaccharides
low-molecular-weight carbohydrates
Curcubita maxima
Lupinus albus
Lactobacillus paracasei
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/175905
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/175905
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seedsPalacio, Maria InesEtcheverría, Analía InésManrique, Guillermo DanielGalactooligosaccharideslow-molecular-weight carbohydratesCurcubita maximaLupinus albusLactobacillus paracaseihttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The in vitro prebiotic activity of galactooligosaccharides (GOS) and low-molecular-weight carbohydrates (LMWC) extracted from lupin and squash seeds on the growth of Lactobacillus paracasei BGP1 was studied. To this end, the change in cell density after 24 h of L. paracasei growth on 1% (w/v) glucose, 1% (w/v) raffinose, 1% (w/v) commercial inulin GR, 1% (w/v) lupin extract, and 1% (w/v) squash extract relative to the change in cell density of a mixture of enteric strains under the same culture conditions were evaluated. Additionally, the principal components of GOS and LMWC in the extracts were identified using Thin Layer Chromatography. The highest prebiotic activity score was for L. paracasei grown on squash extract (0.55±0.03), followed by lupin extract (0.49±0.02), inulin (0.38±0.05) and raffinose (0.37±0.05). These results will contribute to selecting plant species as potential sources of prebiotic ingredients for the development of functional foods.Fil: Palacio, Maria Ines. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva. Laboratorio de Inmunoquímica y Biotecnología; ArgentinaFil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; ArgentinaSlovak University of Agriculture2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/175905Palacio, Maria Ines; Etcheverría, Analía Inés; Manrique, Guillermo Daniel; Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Science; 3; 4; 2-2014; 329-3321338-5178CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.jmbfs.org/current-issue/jmbfs_0378_palacio/?issue_id=3150&article_id=12info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:05:42Zoai:ri.conicet.gov.ar:11336/175905instacron: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 10:05:42.675CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
title Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
spellingShingle Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
Palacio, Maria Ines
Galactooligosaccharides
low-molecular-weight carbohydrates
Curcubita maxima
Lupinus albus
Lactobacillus paracasei
title_short Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
title_full Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
title_fullStr Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
title_full_unstemmed Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
title_sort Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds
dc.creator.none.fl_str_mv Palacio, Maria Ines
Etcheverría, Analía Inés
Manrique, Guillermo Daniel
author Palacio, Maria Ines
author_facet Palacio, Maria Ines
Etcheverría, Analía Inés
Manrique, Guillermo Daniel
author_role author
author2 Etcheverría, Analía Inés
Manrique, Guillermo Daniel
author2_role author
author
dc.subject.none.fl_str_mv Galactooligosaccharides
low-molecular-weight carbohydrates
Curcubita maxima
Lupinus albus
Lactobacillus paracasei
topic Galactooligosaccharides
low-molecular-weight carbohydrates
Curcubita maxima
Lupinus albus
Lactobacillus paracasei
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 in vitro prebiotic activity of galactooligosaccharides (GOS) and low-molecular-weight carbohydrates (LMWC) extracted from lupin and squash seeds on the growth of Lactobacillus paracasei BGP1 was studied. To this end, the change in cell density after 24 h of L. paracasei growth on 1% (w/v) glucose, 1% (w/v) raffinose, 1% (w/v) commercial inulin GR, 1% (w/v) lupin extract, and 1% (w/v) squash extract relative to the change in cell density of a mixture of enteric strains under the same culture conditions were evaluated. Additionally, the principal components of GOS and LMWC in the extracts were identified using Thin Layer Chromatography. The highest prebiotic activity score was for L. paracasei grown on squash extract (0.55±0.03), followed by lupin extract (0.49±0.02), inulin (0.38±0.05) and raffinose (0.37±0.05). These results will contribute to selecting plant species as potential sources of prebiotic ingredients for the development of functional foods.
Fil: Palacio, Maria Ines. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Etcheverría, Analía Inés. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigación Veterinaria de Tandil. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigación Veterinaria de Tandil. Provincia de Buenos Aires. Gobernación. Comision de Investigaciones Científicas. Centro de Investigación Veterinaria de Tandil; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias. Departamento de Sanidad Animal y Medicina Preventiva. Laboratorio de Inmunoquímica y Biotecnología; Argentina
Fil: Manrique, Guillermo Daniel. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina
description The in vitro prebiotic activity of galactooligosaccharides (GOS) and low-molecular-weight carbohydrates (LMWC) extracted from lupin and squash seeds on the growth of Lactobacillus paracasei BGP1 was studied. To this end, the change in cell density after 24 h of L. paracasei growth on 1% (w/v) glucose, 1% (w/v) raffinose, 1% (w/v) commercial inulin GR, 1% (w/v) lupin extract, and 1% (w/v) squash extract relative to the change in cell density of a mixture of enteric strains under the same culture conditions were evaluated. Additionally, the principal components of GOS and LMWC in the extracts were identified using Thin Layer Chromatography. The highest prebiotic activity score was for L. paracasei grown on squash extract (0.55±0.03), followed by lupin extract (0.49±0.02), inulin (0.38±0.05) and raffinose (0.37±0.05). These results will contribute to selecting plant species as potential sources of prebiotic ingredients for the development of functional foods.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/175905
Palacio, Maria Ines; Etcheverría, Analía Inés; Manrique, Guillermo Daniel; Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Science; 3; 4; 2-2014; 329-332
1338-5178
CONICET Digital
CONICET
url http://hdl.handle.net/11336/175905
identifier_str_mv Palacio, Maria Ines; Etcheverría, Analía Inés; Manrique, Guillermo Daniel; Fermentation by Lactobacillus paracasei of galactooligosaccharides and low-molecular weight carbohydrates extracted from squash (curcubita maxima) and lupin (lupinus albus) seeds; Slovak University of Agriculture; Journal of Microbiology, Biotechnology and Food Science; 3; 4; 2-2014; 329-332
1338-5178
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.jmbfs.org/current-issue/jmbfs_0378_palacio/?issue_id=3150&article_id=12
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Slovak University of Agriculture
publisher.none.fl_str_mv Slovak University of Agriculture
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_ 1842269924884480000
score 13.13397

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