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  • Probiotic Screening and Safety Evaluation of Lactobacillus Strains from Plants, Artisanal Goat Cheese, Human Stools, and Breast Milk

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    Carrasco Pozo270693-Accepted.pdf (121.5Kb)
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    Accepted Manuscript (AM)
    Author(s)
    Gotteland, Martin
    Jose Cires, Maria
    Carvallo, Claudia
    Vega, Natalia
    Antonieta Ramirez, Maria
    Morales, Pamela
    Rivas, Patricia
    Astudillo, Fernanda
    Navarrete, Paola
    Dubos, Celine
    Figueroa, Alvaro
    Troncoso, Miriam
    Ulloa, Carolina
    Carrasco-Pozo, Catalina
    et al.
    Griffith University Author(s)
    Carrasco Pozo, Catalina A.
    Year published
    2014
    Metadata
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    Abstract
    The aim of this study was to select autochthonous strains of Lactobacillus from stools of healthy infants and adults, human milk, artisanal goat cheese, and fruits and vegetables according to their probiotic properties and safety. From 421 strains of Lactobacillus isolated, 102 (24.2%) were shown to be tolerant to gastric pH and bile salts; they were used to determine their anti-Helicobacter pylori (agar diffusion assay), antioxidant (oxygen radical absorption capacity), and anti-inflammatory (inhibition of interleukin-8 release by tumor necrosis factor-α-stimulated HT-29 cells) activities as well as their ability to adhere ...
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    The aim of this study was to select autochthonous strains of Lactobacillus from stools of healthy infants and adults, human milk, artisanal goat cheese, and fruits and vegetables according to their probiotic properties and safety. From 421 strains of Lactobacillus isolated, 102 (24.2%) were shown to be tolerant to gastric pH and bile salts; they were used to determine their anti-Helicobacter pylori (agar diffusion assay), antioxidant (oxygen radical absorption capacity), and anti-inflammatory (inhibition of interleukin-8 release by tumor necrosis factor-α-stimulated HT-29 cells) activities as well as their ability to adhere to intestinal (Caco-2) and gastric (AGS) epithelial cells. Results obtained were compared with three commercial probiotic Lactobacillus rhamnosus GG, L. plantarum 299v, and L. johnsonii NCC533. The five strains most efficient according to these activities were subsequently identified by sequencing their 16S rRNA gene, their susceptibility to antibiotics was determined, and their safety evaluated in mice. One strain of L. plantarum was discarded due to the higher prevalence of liver bacterial translocation observed in the animals fed this strain. In conclusion, four autochthonous strains of L. rhamnosus were finally selected with probiotic properties and safety allowing their eventual use in human studies. These results contribute to increase the diversity of probiotic strains available for the development of nutraceuticals and functional foods.
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    Journal Title
    Journal of Medicinal Food
    Volume
    17
    Issue
    4
    DOI
    https://doi.org/10.1089/jmf.2013.0030
    Copyright Statement
    This is a copy of an article published in the Journal of Computational Biology. Copyright 2014 Mary Ann Liebert, Inc. Final publication is available from Mary Ann Liebert, Inc., publishers https://doi.org/10.1089/jmf.2013.0030
    Subject
    Food sciences
    Nutrition and dietetics
    Science & Technology
    Life Sciences & Biomedicine
    Chemistry, Medicinal
    Food Science & Technology
    Nutrition & Dietetics
    Publication URI
    http://hdl.handle.net/10072/389536
    Collection
    • Journal articles

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