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Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/51257
Title: Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine
Authors: Ayeni, F.; Sánchez García, Borja; Adeniyi, B.; González de los Reyes-Gavilán, Clara; Margolles Barros, Abelardo; Ruas-Madiedo, Patricia
Issue Date: 27-May-2011
Publisher: Elsevier
Citation: International Journal of Food Microbiology 147(2): 97-104 (2011)
Abstract: The characterisation of 24 lactic acid bacteria (LAB) isolates from Nigerian traditional fermented dairy foods, including some cow's intestine isolates, was conducted in order to select isolates for potential use as probiotics. LAB isolates were identified by partial sequencing the 16S rRNA gene as belonging to the species Lactobacillus paracasei, Lactobacillus brevis and mainly Weissella confusa. At the end of a characterisation process, 2 L. paracasei and 2 W. confusa isolates were selected, and their resistance to a simulated gastrointestinal digestion and their ability to adhere to eukaryotic cell lines were assessed. The survival to the simulated gastrointestinal passage was higher when bacterial suspensions were made in skimmed milk (2.0 ± 0.8 log units reduction) or at the simulated gastric juice pH 3 (2.7 ± 0.9 log units reduction) than at pH 2.0 (5.5 ± 0.7 log units reduction). Adhesion of LAB to both intestinal and vaginal epithelial models was comparable or higher than that of the reference Lactobacillus rhamnosus GG. However, some of the isolates increased the adhesion of the pathogen Escherichia coli LMG2092 to HT-29 and HeLa monolayers. Overall, isolates L. paracasei UI14 and W. confusa UI7 are good candidates for further studying potential benefits that support their use as probiotics. This is one of the few articles reporting the characterisation and the probiotic potential of Weissella, although more studies are needed in order to establish their safety for potential probiotic applications. © 2011 Elsevier B.V.
URI: http://hdl.handle.net/10261/51257
DOI: 10.1016/j.ijfoodmicro.2011.03.014
Identifiers: doi: 10.1016/j.ijfoodmicro.2011.03.014
issn: 0168-1605
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