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首页> 外文期刊>Food microbiology >Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli
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Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli

机译：非致命高压均质处理对益生菌乳酸菌体内应答的影响

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摘要

Low levels of High Pressure of Homogenization (HPH) can be applied directly to lactic acid bacteria cells in order to enhance some functional properties. In a previous work we observed that a 50 MPa HPH treatment increased Lactobadllus paracasei A13 hydrophobicity and resistance to simulated gastric digestion. The aim of this work was to assess the in vivo effects of HPH treatment applied to probiotic lactobacilli on their interaction capacity with the gut and on their ability to induce IgA cell proliferation in mice intestine. BALB/c mice received FITC-labelled cultures of strains, previously treated or not (control) at 50 MPa. Fluorescently labelled cells were studied in the intestine of animals sacrificed 10 and 30 min after intragastric intubation. HPH-treated and control cultures of each strain were orally administered to mice for 2, 5 or 7 consecutive days. The number of IgA-producing cells in the gut was studied by immunohistochemistry. HPH treated probiotic lactobacilli modified their interaction with the small intestine. HPH-treated cells induced a higher IgA response compared to untreated ones, in a strain-and feeding period-dependent way. HPH treatment could increase some in vivo functional characteristics of probiotic strains, highlighting the potential of this technique for the development of probiotic cultures.
机译：可以将低水平的均质高压（HPH）直接应用于乳酸菌细胞，以增强某些功能特性。在以前的工作中，我们观察到50 MPa HPH处理增加了副干酪乳杆菌A13的疏水性和对模拟胃消化的抵抗力。这项工作的目的是评估应用于益生菌乳杆菌的HPH治疗在体内与肠道的相互作用能力以及在小鼠肠道中诱导IgA细胞增殖的能力。 BALB / c小鼠接受FITC标记的菌株培养物，该菌株先前已在50 MPa下进行过处理（未经处理）。在胃内插管后10和30分钟处死的动物的肠中研究了荧光标记的细胞。将每种菌株的HPH处理和对照培养物连续2天，5天或7天口服给予小鼠。通过免疫组织化学研究了肠道中产生IgA的细胞的数量。 HPH处理的益生菌乳杆菌可改善其与小肠的相互作用。与未经处理的细胞相比，HPH处理的细胞以应变和饲喂期依赖性方式诱导更高的IgA反应。 HPH处理可以增加益生菌菌株的某些体内功能特性，突出了该技术在益生菌培养物开发中的潜力。

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  • 来源
    《Food microbiology》 |2012年第2期|p.302-307|共6页
  • 作者

    Giulia Tabanelli; Patricia Burns; Francesca Patrignani; Fausto Gardini; Rosalba Lanciotti; Jorge Reinheimer; Gabriel Vinderola;

  • 作者单位

    University of Bologna, Dipartimento di Scienze degli Alimenti, P.zza Coidanich 60, 47023 Cesena, Italy;

    Instituto de Lactologia Industrial (INLAIN, UNL-CONICET), Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina;

    University of Bologna, Dipartimento di Scienze degli Alimenti, P.zza Coidanich 60, 47023 Cesena, Italy;

    University of Bologna, Dipartimento di Scienze degli Alimenti, P.zza Coidanich 60, 47023 Cesena, Italy;

    University of Bologna, Dipartimento di Scienze degli Alimenti, P.zza Coidanich 60, 47023 Cesena, Italy;

    Instituto de Lactologia Industrial (INLAIN, UNL-CONICET), Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina;

    Instituto de Lactologia Industrial (INLAIN, UNL-CONICET), Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    high pressure homogenization; probiotics; lactobacilli; functionality;

    机译：高压均质;益生菌;乳酸杆菌;功能;

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