Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance

Autores
Guglielmotti, Daniela Marta; Briggiler Marcó, Mariángeles; Vinderola, Celso Gabriel; de Los Reyes Gavilán, Clara; Reinheimer, Jorge Alberto; Quiberoni, Andrea del Lujan
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Three commercial phage-sensitive strains of Lactobacillus delbrueckii (strains Ab1, YSD V and Ib3) and four spontaneous phage-resistantmutants (strains A7, A17, V2 and I39) isolated from them, all with a probiotic potential previously demonstrated were studied for their tolerance ofbile salts (ox gall). Minimal Inhibitory Concentrations (MICs) ranged from 0.30% to 0.35% (w/v) of ox gall. These strains were exposed togradually increasing concentrations of ox gall with the aim of isolating bile resistant derivatives. Stable derivatives able to tolerate up to 0.9% ofox gall were obtained from L. delbrueckii Ab1, as well as from its spontaneous phage-resistant mutants A7 and A17. Random AmplifiedPolymorphic DNA (RAPD-PCR) analysis revealed a strong genetic homology between the ox gall-tolerant derivatives and their respective nonadaptedoriginal strains. These derivatives maintained, in general, the phage resistance phenotype of the non-adapted strains, with only oneexception (phage-resistant mutant A7). After progressive ox gall adaptation, the phage-resistant mutant A7 also exhibited progressive reversion ofthe phage resistance phenotype. The derivative with the highest ox gall-acquired tolerance (A70.9) became sensitive to the phage, but derivativeswith low (A70.3) and intermediate (A70.6) ox gall-acquired tolerance retained phage resistance. The technological properties of ox gall derivativeswere comparable to those of their respective parent strains. However, the cells of the former were smaller than those of the original strains. Finally,the tolerant derivatives grew faster in the presence of ox gall than the parent strains. Our results demonstrated that it was possible to obtain, by anatural selection strategy, probiotic strains with acquired ox gall-tolerance from three (L. delbrueckii Ab1 and their phage-resistant mutants A7 andA17) of seven tested strains. Since such derivatives keep both phage resistance and other useful technological properties, they could be used forproduction of functional foods.
Fil: Guglielmotti, Daniela Marta. 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: Briggiler Marcó, Mariángeles. 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: Vinderola, Celso Gabriel. 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: de Los Reyes Gavilán, Clara. Instituto de Productos Lácteos de Asturias, CSIC; España; 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: Quiberoni, Andrea del Lujan. 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
BILE RESISTANCE
LACTOBACILLUS DELBRUECKII
PHAGE RESISTANCE
PROBIOTICS
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:11336/114012
Acceder
id CONICETDig_d68d1f94947aea38690395ce44167b9c
oai_identifier_str oai:ri.conicet.gov.ar:11336/114012
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile toleranceGuglielmotti, Daniela MartaBriggiler Marcó, MariángelesVinderola, Celso Gabrielde Los Reyes Gavilán, ClaraReinheimer, Jorge AlbertoQuiberoni, Andrea del LujanBILE RESISTANCELACTOBACILLUS DELBRUECKIIPHAGE RESISTANCEPROBIOTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Three commercial phage-sensitive strains of Lactobacillus delbrueckii (strains Ab1, YSD V and Ib3) and four spontaneous phage-resistantmutants (strains A7, A17, V2 and I39) isolated from them, all with a probiotic potential previously demonstrated were studied for their tolerance ofbile salts (ox gall). Minimal Inhibitory Concentrations (MICs) ranged from 0.30% to 0.35% (w/v) of ox gall. These strains were exposed togradually increasing concentrations of ox gall with the aim of isolating bile resistant derivatives. Stable derivatives able to tolerate up to 0.9% ofox gall were obtained from L. delbrueckii Ab1, as well as from its spontaneous phage-resistant mutants A7 and A17. Random AmplifiedPolymorphic DNA (RAPD-PCR) analysis revealed a strong genetic homology between the ox gall-tolerant derivatives and their respective nonadaptedoriginal strains. These derivatives maintained, in general, the phage resistance phenotype of the non-adapted strains, with only oneexception (phage-resistant mutant A7). After progressive ox gall adaptation, the phage-resistant mutant A7 also exhibited progressive reversion ofthe phage resistance phenotype. The derivative with the highest ox gall-acquired tolerance (A70.9) became sensitive to the phage, but derivativeswith low (A70.3) and intermediate (A70.6) ox gall-acquired tolerance retained phage resistance. The technological properties of ox gall derivativeswere comparable to those of their respective parent strains. However, the cells of the former were smaller than those of the original strains. Finally,the tolerant derivatives grew faster in the presence of ox gall than the parent strains. Our results demonstrated that it was possible to obtain, by anatural selection strategy, probiotic strains with acquired ox gall-tolerance from three (L. delbrueckii Ab1 and their phage-resistant mutants A7 andA17) of seven tested strains. Since such derivatives keep both phage resistance and other useful technological properties, they could be used forproduction of functional foods.Fil: Guglielmotti, Daniela Marta. 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: Briggiler Marcó, Mariángeles. 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: Vinderola, Celso Gabriel. 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: de Los Reyes Gavilán, Clara. Instituto de Productos Lácteos de Asturias, CSIC; España; 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: Quiberoni, Andrea del Lujan. 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; ArgentinaElsevier Science2007-12info: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/11336/114012Guglielmotti, Daniela Marta; Briggiler Marcó, Mariángeles; Vinderola, Celso Gabriel; de Los Reyes Gavilán, Clara; Reinheimer, Jorge Alberto; et al.; Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance; Elsevier Science; International Journal of Food Microbiology; 119; 3; 12-2007; 236-2420168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2007.08.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:21:06Zoai:ri.conicet.gov.ar:11336/114012instacron: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 10:21:06.944CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
title Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
spellingShingle Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
Guglielmotti, Daniela Marta
BILE RESISTANCE
LACTOBACILLUS DELBRUECKII
PHAGE RESISTANCE
PROBIOTICS
title_short Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
title_full Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
title_fullStr Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
title_full_unstemmed Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
title_sort Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance
dc.creator.none.fl_str_mv Guglielmotti, Daniela Marta
Briggiler Marcó, Mariángeles
Vinderola, Celso Gabriel
de Los Reyes Gavilán, Clara
Reinheimer, Jorge Alberto
Quiberoni, Andrea del Lujan
author Guglielmotti, Daniela Marta
author_facet Guglielmotti, Daniela Marta
Briggiler Marcó, Mariángeles
Vinderola, Celso Gabriel
de Los Reyes Gavilán, Clara
Reinheimer, Jorge Alberto
Quiberoni, Andrea del Lujan
author_role author
author2 Briggiler Marcó, Mariángeles
Vinderola, Celso Gabriel
de Los Reyes Gavilán, Clara
Reinheimer, Jorge Alberto
Quiberoni, Andrea del Lujan
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BILE RESISTANCE
LACTOBACILLUS DELBRUECKII
PHAGE RESISTANCE
PROBIOTICS
topic BILE RESISTANCE
LACTOBACILLUS DELBRUECKII
PHAGE RESISTANCE
PROBIOTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Three commercial phage-sensitive strains of Lactobacillus delbrueckii (strains Ab1, YSD V and Ib3) and four spontaneous phage-resistantmutants (strains A7, A17, V2 and I39) isolated from them, all with a probiotic potential previously demonstrated were studied for their tolerance ofbile salts (ox gall). Minimal Inhibitory Concentrations (MICs) ranged from 0.30% to 0.35% (w/v) of ox gall. These strains were exposed togradually increasing concentrations of ox gall with the aim of isolating bile resistant derivatives. Stable derivatives able to tolerate up to 0.9% ofox gall were obtained from L. delbrueckii Ab1, as well as from its spontaneous phage-resistant mutants A7 and A17. Random AmplifiedPolymorphic DNA (RAPD-PCR) analysis revealed a strong genetic homology between the ox gall-tolerant derivatives and their respective nonadaptedoriginal strains. These derivatives maintained, in general, the phage resistance phenotype of the non-adapted strains, with only oneexception (phage-resistant mutant A7). After progressive ox gall adaptation, the phage-resistant mutant A7 also exhibited progressive reversion ofthe phage resistance phenotype. The derivative with the highest ox gall-acquired tolerance (A70.9) became sensitive to the phage, but derivativeswith low (A70.3) and intermediate (A70.6) ox gall-acquired tolerance retained phage resistance. The technological properties of ox gall derivativeswere comparable to those of their respective parent strains. However, the cells of the former were smaller than those of the original strains. Finally,the tolerant derivatives grew faster in the presence of ox gall than the parent strains. Our results demonstrated that it was possible to obtain, by anatural selection strategy, probiotic strains with acquired ox gall-tolerance from three (L. delbrueckii Ab1 and their phage-resistant mutants A7 andA17) of seven tested strains. Since such derivatives keep both phage resistance and other useful technological properties, they could be used forproduction of functional foods.
Fil: Guglielmotti, Daniela Marta. 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: Briggiler Marcó, Mariángeles. 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: Vinderola, Celso Gabriel. 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: de Los Reyes Gavilán, Clara. Instituto de Productos Lácteos de Asturias, CSIC; España; 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: Quiberoni, Andrea del Lujan. 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 Three commercial phage-sensitive strains of Lactobacillus delbrueckii (strains Ab1, YSD V and Ib3) and four spontaneous phage-resistantmutants (strains A7, A17, V2 and I39) isolated from them, all with a probiotic potential previously demonstrated were studied for their tolerance ofbile salts (ox gall). Minimal Inhibitory Concentrations (MICs) ranged from 0.30% to 0.35% (w/v) of ox gall. These strains were exposed togradually increasing concentrations of ox gall with the aim of isolating bile resistant derivatives. Stable derivatives able to tolerate up to 0.9% ofox gall were obtained from L. delbrueckii Ab1, as well as from its spontaneous phage-resistant mutants A7 and A17. Random AmplifiedPolymorphic DNA (RAPD-PCR) analysis revealed a strong genetic homology between the ox gall-tolerant derivatives and their respective nonadaptedoriginal strains. These derivatives maintained, in general, the phage resistance phenotype of the non-adapted strains, with only oneexception (phage-resistant mutant A7). After progressive ox gall adaptation, the phage-resistant mutant A7 also exhibited progressive reversion ofthe phage resistance phenotype. The derivative with the highest ox gall-acquired tolerance (A70.9) became sensitive to the phage, but derivativeswith low (A70.3) and intermediate (A70.6) ox gall-acquired tolerance retained phage resistance. The technological properties of ox gall derivativeswere comparable to those of their respective parent strains. However, the cells of the former were smaller than those of the original strains. Finally,the tolerant derivatives grew faster in the presence of ox gall than the parent strains. Our results demonstrated that it was possible to obtain, by anatural selection strategy, probiotic strains with acquired ox gall-tolerance from three (L. delbrueckii Ab1 and their phage-resistant mutants A7 andA17) of seven tested strains. Since such derivatives keep both phage resistance and other useful technological properties, they could be used forproduction of functional foods.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
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/11336/114012
Guglielmotti, Daniela Marta; Briggiler Marcó, Mariángeles; Vinderola, Celso Gabriel; de Los Reyes Gavilán, Clara; Reinheimer, Jorge Alberto; et al.; Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance; Elsevier Science; International Journal of Food Microbiology; 119; 3; 12-2007; 236-242
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/114012
identifier_str_mv Guglielmotti, Daniela Marta; Briggiler Marcó, Mariángeles; Vinderola, Celso Gabriel; de Los Reyes Gavilán, Clara; Reinheimer, Jorge Alberto; et al.; Spontaneous Lactobacillus delbrueckii phage-resistant mutants with acquired bile tolerance; Elsevier Science; International Journal of Food Microbiology; 119; 3; 12-2007; 236-242
0168-1605
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.ijfoodmicro.2007.08.010
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 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 13.070432

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