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dc.contributor.authorGotteland, Martin
dc.contributor.authorJose Cires, Maria
dc.contributor.authorCarvallo, Claudia
dc.contributor.authorVega, Natalia
dc.contributor.authorAntonieta Ramirez, Maria
dc.contributor.authorMorales, Pamela
dc.contributor.authorRivas, Patricia
dc.contributor.authorAstudillo, Fernanda
dc.contributor.authorNavarrete, Paola
dc.contributor.authorDubos, Celine
dc.contributor.authorFigueroa, Alvaro
dc.contributor.authorTroncoso, Miriam
dc.contributor.authorUlloa, Carolina
dc.contributor.authorCarrasco-Pozo, Catalina
dc.contributor.authoret al.
dc.date.accessioned2019-12-05T04:26:47Z
dc.date.available2019-12-05T04:26:47Z
dc.date.issued2014
dc.identifier.issn1096-620X
dc.identifier.doi10.1089/jmf.2013.0030
dc.identifier.urihttp://hdl.handle.net/10072/389536
dc.description.abstractThe 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.
dc.languageEnglish
dc.publisherMary Ann Liebert, Inc
dc.relation.ispartofpagefrom487
dc.relation.ispartofpageto495
dc.relation.ispartofissue4
dc.relation.ispartofjournalJournal of Medicinal Food
dc.relation.ispartofvolume17
dc.subject.fieldofresearchFood sciences
dc.subject.fieldofresearchNutrition and dietetics
dc.subject.fieldofresearchcode3006
dc.subject.fieldofresearchcode3210
dc.subject.keywordsScience & Technology
dc.subject.keywordsLife Sciences & Biomedicine
dc.subject.keywordsChemistry, Medicinal
dc.subject.keywordsFood Science & Technology
dc.subject.keywordsNutrition & Dietetics
dc.titleProbiotic Screening and Safety Evaluation of Lactobacillus Strains from Plants, Artisanal Goat Cheese, Human Stools, and Breast Milk
dc.typeJournal article
dcterms.bibliographicCitationGotteland, M; Jose Cires, M; Carvallo, C; Vega, N; Antonieta Ramirez, M; Morales, P; Rivas, P; Astudillo, F; Navarrete, P; Dubos, C; Figueroa, A; Troncoso, M; Ulloa, C; Luisa Mizgier, M; Carrasco-Pozo, C; Speisky, H; Brunser, O; Figueroa, G, Probiotic Screening and Safety Evaluation of Lactobacillus Strains from Plants, Artisanal Goat Cheese, Human Stools, and Breast Milk, Journal of Medicinal Food, 2014, 17 (4), pp. 487-495
dc.date.updated2019-12-05T00:55:40Z
dc.description.versionAccepted Manuscript (AM)
gro.rights.copyrightThis 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
gro.hasfulltextFull Text
gro.griffith.authorCarrasco Pozo, Catalina A.


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