Study of the effects of spray‐drying on the functionality of probiotic lactobacilli

Autores
Paez, Roxana Beatriz; Lavari, Luisina; Audero, Gabriela Maria; Cuatrin, Alejandra; Zaritzky, Noemi Elisabet; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Three probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin A (IgA)‐producing cells were enumerated in the small intestine by immunohistochemistry. Spray‐drying significantly enhanced the resistance of Lactobacillus paracasei A13 and Lactobacillus casei Nad to a simulated gastrointestinal digestion (0.96 and 1.95 log orders, respectively), compared with fresh cultures. Also, a significant higher number of IgA‐producing cells were induced by spray‐dried cultures compared with fresh cultures. Spray‐drying is a suitable, but strain‐dependent, technological process for the development of probiotic cultures in skim milk with increased functionality.
EEA Rafaela
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fuente
International Journal of Dairy Technology 66 (2) : 155-161 (May 2013)
Materia
Probióticos
Lactobacillus
Secado por Pulverización
Lactobacillus casei
Tecnología
Probiotics
Spray Drying
Technology
Lactobacillus paracasei
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3343
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spelling Study of the effects of spray‐drying on the functionality of probiotic lactobacilliPaez, Roxana BeatrizLavari, LuisinaAudero, Gabriela MariaCuatrin, AlejandraZaritzky, Noemi ElisabetReinheimer, Jorge AlbertoVinderola, Celso GabrielProbióticosLactobacillusSecado por PulverizaciónLactobacillus caseiTecnologíaProbioticsSpray DryingTechnologyLactobacillus paracaseiThree probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin A (IgA)‐producing cells were enumerated in the small intestine by immunohistochemistry. Spray‐drying significantly enhanced the resistance of Lactobacillus paracasei A13 and Lactobacillus casei Nad to a simulated gastrointestinal digestion (0.96 and 1.95 log orders, respectively), compared with fresh cultures. Also, a significant higher number of IgA‐producing cells were induced by spray‐dried cultures compared with fresh cultures. Spray‐drying is a suitable, but strain‐dependent, technological process for the development of probiotic cultures in skim milk with increased functionality.EEA RafaelaFil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; ArgentinaFil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; ArgentinaFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina2018-09-12T15:06:07Z2018-09-12T15:06:07Z2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12038http://hdl.handle.net/20.500.12123/33431364-727X1471-0307https://doi.org/10.1111/1471-0307.12038International Journal of Dairy Technology 66 (2) : 155-161 (May 2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:27Zoai:localhost:20.500.12123/3343instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:28.968INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
title Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
spellingShingle Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
Paez, Roxana Beatriz
Probióticos
Lactobacillus
Secado por Pulverización
Lactobacillus casei
Tecnología
Probiotics
Spray Drying
Technology
Lactobacillus paracasei
title_short Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
title_full Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
title_fullStr Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
title_full_unstemmed Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
title_sort Study of the effects of spray‐drying on the functionality of probiotic lactobacilli
dc.creator.none.fl_str_mv Paez, Roxana Beatriz
Lavari, Luisina
Audero, Gabriela Maria
Cuatrin, Alejandra
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author Paez, Roxana Beatriz
author_facet Paez, Roxana Beatriz
Lavari, Luisina
Audero, Gabriela Maria
Cuatrin, Alejandra
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author_role author
author2 Lavari, Luisina
Audero, Gabriela Maria
Cuatrin, Alejandra
Zaritzky, Noemi Elisabet
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Probióticos
Lactobacillus
Secado por Pulverización
Lactobacillus casei
Tecnología
Probiotics
Spray Drying
Technology
Lactobacillus paracasei
topic Probióticos
Lactobacillus
Secado por Pulverización
Lactobacillus casei
Tecnología
Probiotics
Spray Drying
Technology
Lactobacillus paracasei
dc.description.none.fl_txt_mv Three probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin A (IgA)‐producing cells were enumerated in the small intestine by immunohistochemistry. Spray‐drying significantly enhanced the resistance of Lactobacillus paracasei A13 and Lactobacillus casei Nad to a simulated gastrointestinal digestion (0.96 and 1.95 log orders, respectively), compared with fresh cultures. Also, a significant higher number of IgA‐producing cells were induced by spray‐dried cultures compared with fresh cultures. Spray‐drying is a suitable, but strain‐dependent, technological process for the development of probiotic cultures in skim milk with increased functionality.
EEA Rafaela
Fil: Paez, Roxana Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Lavari, Luisina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Audero, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina
Fil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactologia Industrial; Argentina
description Three probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin A (IgA)‐producing cells were enumerated in the small intestine by immunohistochemistry. Spray‐drying significantly enhanced the resistance of Lactobacillus paracasei A13 and Lactobacillus casei Nad to a simulated gastrointestinal digestion (0.96 and 1.95 log orders, respectively), compared with fresh cultures. Also, a significant higher number of IgA‐producing cells were induced by spray‐dried cultures compared with fresh cultures. Spray‐drying is a suitable, but strain‐dependent, technological process for the development of probiotic cultures in skim milk with increased functionality.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
2018-09-12T15:06:07Z
2018-09-12T15:06:07Z
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 https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12038
http://hdl.handle.net/20.500.12123/3343
1364-727X
1471-0307
https://doi.org/10.1111/1471-0307.12038
url https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12038
http://hdl.handle.net/20.500.12123/3343
https://doi.org/10.1111/1471-0307.12038
identifier_str_mv 1364-727X
1471-0307
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv International Journal of Dairy Technology 66 (2) : 155-161 (May 2013)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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