In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Caderno de Ciências Agrárias (Online) |
Texto Completo: | https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380 |
Resumo: | Fermented milk is one of the carriers of probiotics, which is a Greek derived term meaning "pro-life". Probiotics are live microorganisms that, when administered in adequate and daily amounts, confer benefits to host’s health. In this work, four in vitro tests were performed with six lactobacilli samples from commercial fermented milks: sensitivity test to gastric pH, sensitivity test to intestinal bile salts, antagonism test against pathogens and susceptibility test to antimicrobials. The tested samples were resistant to gastric pH (2.0) and some suffered growth inhibition in the sensitivity tests to bile salts (0.3%), in two different methods, reducing growth in about 45% or 1 Log10 reduction. All pathogenic bacteria tested (Escherichia coli, Salmonella enterica serovar Typhimurium and Staphylococcus aureus) were antagonized by the supernatant (in MRS) of Lactobacillus spp. isolated from commercial fermented milks as well as in spot on the lawn test. Regarding antimicrobial susceptibility, samples presented a diverse profile, with prevalence of sensitivity to antimicrobials of clinical relevance, although there was high resistance profile regarding cephalosporins. In view of the in vitro tests performed, samples showed a satisfactory probiotic potential, as expected. However, some samples showed a slightly superior performance, such as Lactobacillus casei Shirota from Yakult, L. casei Defensis from Actimel and L. paracasei ST11 from Chamyto. |
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In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milksAvaliação in vitro do potencial probiótico de micro-organismos isolados de leites fermentados funcionais comerciaisAntagonismoLactobacillusResistência ao trato gastrointestinalAntagonismLactobacillusResistance to gastrointestinal transitFermented milk is one of the carriers of probiotics, which is a Greek derived term meaning "pro-life". Probiotics are live microorganisms that, when administered in adequate and daily amounts, confer benefits to host’s health. In this work, four in vitro tests were performed with six lactobacilli samples from commercial fermented milks: sensitivity test to gastric pH, sensitivity test to intestinal bile salts, antagonism test against pathogens and susceptibility test to antimicrobials. The tested samples were resistant to gastric pH (2.0) and some suffered growth inhibition in the sensitivity tests to bile salts (0.3%), in two different methods, reducing growth in about 45% or 1 Log10 reduction. All pathogenic bacteria tested (Escherichia coli, Salmonella enterica serovar Typhimurium and Staphylococcus aureus) were antagonized by the supernatant (in MRS) of Lactobacillus spp. isolated from commercial fermented milks as well as in spot on the lawn test. Regarding antimicrobial susceptibility, samples presented a diverse profile, with prevalence of sensitivity to antimicrobials of clinical relevance, although there was high resistance profile regarding cephalosporins. In view of the in vitro tests performed, samples showed a satisfactory probiotic potential, as expected. However, some samples showed a slightly superior performance, such as Lactobacillus casei Shirota from Yakult, L. casei Defensis from Actimel and L. paracasei ST11 from Chamyto.O leite fermentado é um dos veiculadores dos probióticos, que é um termo derivado do grego que significa “a favor da vida”. Probióticos são microrganismos vivos, que quando administrados em quantidades adequadas e diárias, conferem benefícios à saúde do hospedeiro. Neste trabalho foram realizados quatro testes in vitro com amostras de lactobacilos de seis leites fermentados comerciais: teste de sensibilidade ao pH gástrico, teste de sensibilidade aos sais biliares intestinais, teste de antagonismo contra agentes patogênicos e teste de suscetibilidade aos antimicrobianos. As amostras testadas foram resistentes ao pH gástrico (2.0) e algumas sofreram inibição do crescimento nos testes de sensibilidade aos sais biliares (0,3%), em dois tipos de teste in vitro diferentes, com redução de aproximadamente 45% no crescimento ou cerca da 1 Log10. Todas as bactérias patogênicas testadas (Escherichia coli, Salmonella enterica sorovar Typhimurium e Staphylococcus aureus) foram antagonizadas pelo sobrenadante (em MRS) dos Lactobacillus spp. isolados de leites fermentados comerciais assim como em teste de antagonismo to tipo spot on the lawn. Quanto à suscetibilidade aos antimicrobianos, as amostras apresentaram perfil diversificado com predominância para a sensibilidade a antimicrobianos de importância clínica, apesar do elevado perfil de resistência às cefalosporinas observado. Frente aos testes in vitro realizados, as amostras apresentaram potencial probiótico satisfatório. Universidade Federal de Minas Gerais2021-11-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/3538010.35699/2447-6218.2021.35380Agrarian Sciences Journal; Vol. 13 (2021)Caderno de Ciências Agrárias; v. 13 (2021)2447-62181984-6738reponame:Caderno de Ciências Agrárias (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGenghttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380/29460https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380/29461Copyright (c) 2021 Caderno de Ciências Agráriashttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessCampos, João Victor Ferreira Silva, Mariana Oliveira Vieira, Ana Carolina Alves Faria, Luiza Mota deValente, Gustavo Lucas Costa Pieroni, Priscila Mara Rodarte Lima eSouza, Marcelo Resende deNicoli, Jacques Robert Borges Acurcio, Leonardo2022-07-23T13:58:41Zoai:periodicos.ufmg.br:article/35380Revistahttps://periodicos.ufmg.br/index.php/ccaufmgPUBhttps://periodicos.ufmg.br/index.php/ccaufmg/oaiccaufmg@ica.ufmg.br2447-62181984-6738opendoar:2022-07-23T13:58:41Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks Avaliação in vitro do potencial probiótico de micro-organismos isolados de leites fermentados funcionais comerciais |
title |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks |
spellingShingle |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks Campos, João Victor Ferreira Antagonismo Lactobacillus Resistência ao trato gastrointestinal Antagonism Lactobacillus Resistance to gastrointestinal transit |
title_short |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks |
title_full |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks |
title_fullStr |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks |
title_full_unstemmed |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks |
title_sort |
In vitro evaluation of the probiotic potential of microorganisms isolated from functional commercial fermented milks |
author |
Campos, João Victor Ferreira |
author_facet |
Campos, João Victor Ferreira Silva, Mariana Oliveira Vieira, Ana Carolina Alves Faria, Luiza Mota de Valente, Gustavo Lucas Costa Pieroni, Priscila Mara Rodarte Lima e Souza, Marcelo Resende de Nicoli, Jacques Robert Borges Acurcio, Leonardo |
author_role |
author |
author2 |
Silva, Mariana Oliveira Vieira, Ana Carolina Alves Faria, Luiza Mota de Valente, Gustavo Lucas Costa Pieroni, Priscila Mara Rodarte Lima e Souza, Marcelo Resende de Nicoli, Jacques Robert Borges Acurcio, Leonardo |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Campos, João Victor Ferreira Silva, Mariana Oliveira Vieira, Ana Carolina Alves Faria, Luiza Mota de Valente, Gustavo Lucas Costa Pieroni, Priscila Mara Rodarte Lima e Souza, Marcelo Resende de Nicoli, Jacques Robert Borges Acurcio, Leonardo |
dc.subject.por.fl_str_mv |
Antagonismo Lactobacillus Resistência ao trato gastrointestinal Antagonism Lactobacillus Resistance to gastrointestinal transit |
topic |
Antagonismo Lactobacillus Resistência ao trato gastrointestinal Antagonism Lactobacillus Resistance to gastrointestinal transit |
description |
Fermented milk is one of the carriers of probiotics, which is a Greek derived term meaning "pro-life". Probiotics are live microorganisms that, when administered in adequate and daily amounts, confer benefits to host’s health. In this work, four in vitro tests were performed with six lactobacilli samples from commercial fermented milks: sensitivity test to gastric pH, sensitivity test to intestinal bile salts, antagonism test against pathogens and susceptibility test to antimicrobials. The tested samples were resistant to gastric pH (2.0) and some suffered growth inhibition in the sensitivity tests to bile salts (0.3%), in two different methods, reducing growth in about 45% or 1 Log10 reduction. All pathogenic bacteria tested (Escherichia coli, Salmonella enterica serovar Typhimurium and Staphylococcus aureus) were antagonized by the supernatant (in MRS) of Lactobacillus spp. isolated from commercial fermented milks as well as in spot on the lawn test. Regarding antimicrobial susceptibility, samples presented a diverse profile, with prevalence of sensitivity to antimicrobials of clinical relevance, although there was high resistance profile regarding cephalosporins. In view of the in vitro tests performed, samples showed a satisfactory probiotic potential, as expected. However, some samples showed a slightly superior performance, such as Lactobacillus casei Shirota from Yakult, L. casei Defensis from Actimel and L. paracasei ST11 from Chamyto. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380 10.35699/2447-6218.2021.35380 |
url |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380 |
identifier_str_mv |
10.35699/2447-6218.2021.35380 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380/29460 https://periodicos.ufmg.br/index.php/ccaufmg/article/view/35380/29461 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Caderno de Ciências Agrárias http://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Caderno de Ciências Agrárias http://creativecommons.org/licenses/by-nc-nd/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.source.none.fl_str_mv |
Agrarian Sciences Journal; Vol. 13 (2021) Caderno de Ciências Agrárias; v. 13 (2021) 2447-6218 1984-6738 reponame:Caderno de Ciências Agrárias (Online) instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Caderno de Ciências Agrárias (Online) |
collection |
Caderno de Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG) |
repository.mail.fl_str_mv |
ccaufmg@ica.ufmg.br |
_version_ |
1797042443857690624 |