Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/19638 |
Resumo: | Probiotics are microorganisms that promote host health benefits when consumed in adequate amounts. The food is a vehicle that protects the strains during the passage through the gastrointestinal tract, and the cheeses have advantages such as: availability of nutrients, high pH, higher buffering capacity and low oxygen content. The application of probiotics in cheese has expanded and, therefore, this thesis aimed to produce a review article on the general concepts of probiotics and on researches that used different probiotic strains in various types of cheese, as well as the evaluations. in vitro or in vivo used in these studies; and an original article that aimed to evaluate the probiotic effect of Lactobacillus rhamnosus EM1107, added or not in goat curd cheese, in rats infected with Salmonella enterica by evaluating the oxidative excess marker profile, immune system modulation and intestinal microbiota. Male 6-week-old albino Wistar rats were selected and randomly assigned to five experimental treatments: negative control group (NC): rats that received saline and were not infected with salmonellosis; positive control group (PtC): animals that received saline and were infected with salmonellosis; control goat cheese group (CCh): animals treated with cheese without probiotic culture and infected with salmonellosis; L. rhamnosus EM1107 (LrCh) goat cheese group added: animals treated with probiotic cheese and infected with salmonellosis and L. rhamnosus group (EM1107): rats that were treated with the probiotic inoculum and were infected with salmonellosis. According to the results, administration of EM1107, either in a cheese matrix or isolated, was able to reduce Salmonella colonization on the first day after infection in the intestinal lumen. Metataxonomic analysis of the 16S rRNA gene revealed that the probiotic led to significant changes in the intestinal microbiota of rats by modulation of commensal bacteria, such as those belonging to the Lachnospiraceae family and genera Blautia, Prevotella and Lactobacillus. The immunomodulatory parameters of NF-κB, TNF-α, IL-1β and IFN-γ were also reduced on different days of infection, but EM1107, when administered alone, had better influence of these parameters, besides the reduction in MPO and MDA levels. In the histopathological analysis, a reduction in intestinal tissue inflammation was observed in rats of the EM1107, LrCh and CCh groups compared to the PtC group. Thus, it can be concluded that EM1107, alone or added to cheese, was able to minimize Salmonella-induced tissue damage by modulating intestinal microbiota, immunological parameters and reducing intestinal inflammation at histopathological level of rats. LrCh and EM1107 groups, with emphasis on the latter group, which had better effects associated with antioxidant and immunomodulatory properties than probiotic cheese, although cheese added or not with probiotic strain could mitigate damage to intestinal tissue. |
id |
UFPB_3a43e6b88a922dbeb9ab78a62c306c6b |
---|---|
oai_identifier_str |
oai:repositorio.ufpb.br:123456789/19638 |
network_acronym_str |
UFPB |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository_id_str |
|
spelling |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmoneloseQueijo de coalho caprinoMicrobiota intestinalProbióticoPatógenoLactobacillus rhamnosusSalmonella EnteritidisGoat coalho cheeseIntestinal microbiotaProbioticPathogenCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSProbiotics are microorganisms that promote host health benefits when consumed in adequate amounts. The food is a vehicle that protects the strains during the passage through the gastrointestinal tract, and the cheeses have advantages such as: availability of nutrients, high pH, higher buffering capacity and low oxygen content. The application of probiotics in cheese has expanded and, therefore, this thesis aimed to produce a review article on the general concepts of probiotics and on researches that used different probiotic strains in various types of cheese, as well as the evaluations. in vitro or in vivo used in these studies; and an original article that aimed to evaluate the probiotic effect of Lactobacillus rhamnosus EM1107, added or not in goat curd cheese, in rats infected with Salmonella enterica by evaluating the oxidative excess marker profile, immune system modulation and intestinal microbiota. Male 6-week-old albino Wistar rats were selected and randomly assigned to five experimental treatments: negative control group (NC): rats that received saline and were not infected with salmonellosis; positive control group (PtC): animals that received saline and were infected with salmonellosis; control goat cheese group (CCh): animals treated with cheese without probiotic culture and infected with salmonellosis; L. rhamnosus EM1107 (LrCh) goat cheese group added: animals treated with probiotic cheese and infected with salmonellosis and L. rhamnosus group (EM1107): rats that were treated with the probiotic inoculum and were infected with salmonellosis. According to the results, administration of EM1107, either in a cheese matrix or isolated, was able to reduce Salmonella colonization on the first day after infection in the intestinal lumen. Metataxonomic analysis of the 16S rRNA gene revealed that the probiotic led to significant changes in the intestinal microbiota of rats by modulation of commensal bacteria, such as those belonging to the Lachnospiraceae family and genera Blautia, Prevotella and Lactobacillus. The immunomodulatory parameters of NF-κB, TNF-α, IL-1β and IFN-γ were also reduced on different days of infection, but EM1107, when administered alone, had better influence of these parameters, besides the reduction in MPO and MDA levels. In the histopathological analysis, a reduction in intestinal tissue inflammation was observed in rats of the EM1107, LrCh and CCh groups compared to the PtC group. Thus, it can be concluded that EM1107, alone or added to cheese, was able to minimize Salmonella-induced tissue damage by modulating intestinal microbiota, immunological parameters and reducing intestinal inflammation at histopathological level of rats. LrCh and EM1107 groups, with emphasis on the latter group, which had better effects associated with antioxidant and immunomodulatory properties than probiotic cheese, although cheese added or not with probiotic strain could mitigate damage to intestinal tissue.- Empresa Brasileira de Pesquisa Agropecuária (Embrapa)Probióticos são microrganismos que promovem benefícios à saúde do hospedeiro quando consumidos em quantidades adequadas. Os alimentos são veículos que protegem as estirpes durante a passagem pelo trato gastroinstestinal, sendo que, os queijos apresentam vantagens como: disponibilidade de nutrientes, pH elevado, maior capacidade de tamponamento e baixo teor de oxigênio. A aplicação de probióticos em queijos tem se expandido e, portanto, esta tese teve como proposta produzir um artigo de revisão a respeito dos conceitos gerais dos probióticos e sobre pesquisas desenvolvidas que utilizaram diferentes estirpes probióticas em tipos variados de queijos, bem como, as avaliações in vitro ou in vivo utilizadas nesses estudos; e um artigo original que objetivou avaliar o efeito probiótico de Lactobacillus rhamnosus EM1107, adicionado ou não em queijo de coalho caprino, em ratos infectados com Salmonella enterica por meio da avaliação do perfil de marcadores do extresse oxidativo, da modulação do sitema imune e microbiota intestinal. Foram selecionados ratos Wistar albinos machos com 6 semanas de idade e distribuídos aleatoriamente em cinco tratamentos experimentais: grupo controle negativo (NC): ratos que receberam solução salina e que não foram infectados com salmonelose; grupo controle positivo (PtC): animais que receberam solução salina e foram infectados com salmonelose; grupo do queijo de cabra controle (CCh): animais tratados com queijo sem a cultura probiótica e infectados com salmonelose; grupo do queijo de cabra adicionado de L. rhamnosus EM1107 (LrCh): animais tratados com queijo probiótico e infectados com salmonelose e grupo do L. rhamnosus (EM1107): ratos que foram tratados com o inóculo da cultura probiótica e que foram infectados com salmonelose. De acordo com os resultados, a administração de EM1107, seja em uma matriz de queijo ou isoladamente, foi capaz de reduzir a colonização por Salmonella no primeiro dia após a infecção, no lúmen intestinal. A análise metataxonômica do gene rRNA 16S revelou que o probiótico levou a alterações significativas na microbiota intestinal de ratos pela modulação de bactérias comensais, como as pertencentes à família Lachnospiraceae e gêneros Blautia, Prevotella e Lactobacillus. Os parâmetros imunomoduladores de NF-κB, TNF-α, IL-1β e IFN-γ também foram reduzidos em diferentes dias de infecção, mas EM1107, quando administrado isoladamente, apresentou melhor influência desses parâmentros, além da redução nos níveis de MPO e MDA. Nas análises histopatológicas, uma redução na inflamação tecidual intestinal foi observada em ratos dos grupos EM1107, LrCh e CCh comparados ao grupo PtC. Assim, pode-se concluir que o EM1107, sozinho ou adicionado ao queijo, foi capaz de minimizar os danos teciduais induzidos pela Salmonella por meio da modulação da microbiota intestinal, dos parâmentros imunológicos e da redução da inflamação intestinal, a nível histopatológico, dos ratos dos grupos LrCh e EM1107, com ênfase para este último grupo, que obteve melhores efeitos associados às propriedades antioxidantes e imunomoduladoras do que o queijo probiótico, embora o queijo adicionado ou não com estirpe a probiótica pudesse mitigar os danos ao tecido intestinal.Universidade Federal da ParaíbaBrasilEngenharia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFPBQueiroga, Rita de Cássia Ramos do Egyptohttp://lattes.cnpq.br/4444927668450146Oliveira, Celso José Bruno dehttp://lattes.cnpq.br/1085810832851989Freitas Neto, Oliveiro Caetano dehttp://lattes.cnpq.br/6578369137288612Rolim, Fernanda Rodrigues Leite2021-03-01T00:47:55Z2019-12-032021-03-01T00:47:55Z2019-09-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttps://repositorio.ufpb.br/jspui/handle/123456789/19638porhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2021-08-05T23:14:08Zoai:repositorio.ufpb.br:123456789/19638Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2021-08-05T23:14:08Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose |
title |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose |
spellingShingle |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose Rolim, Fernanda Rodrigues Leite Queijo de coalho caprino Microbiota intestinal Probiótico Patógeno Lactobacillus rhamnosus Salmonella Enteritidis Goat coalho cheese Intestinal microbiota Probiotic Pathogen CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose |
title_full |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose |
title_fullStr |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose |
title_full_unstemmed |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose |
title_sort |
Avaliação do efeito probiótico de Lactobacillus rhamnosus EM1107 adicionado em queijo de coalho caprino em ratos com salmonelose |
author |
Rolim, Fernanda Rodrigues Leite |
author_facet |
Rolim, Fernanda Rodrigues Leite |
author_role |
author |
dc.contributor.none.fl_str_mv |
Queiroga, Rita de Cássia Ramos do Egypto http://lattes.cnpq.br/4444927668450146 Oliveira, Celso José Bruno de http://lattes.cnpq.br/1085810832851989 Freitas Neto, Oliveiro Caetano de http://lattes.cnpq.br/6578369137288612 |
dc.contributor.author.fl_str_mv |
Rolim, Fernanda Rodrigues Leite |
dc.subject.por.fl_str_mv |
Queijo de coalho caprino Microbiota intestinal Probiótico Patógeno Lactobacillus rhamnosus Salmonella Enteritidis Goat coalho cheese Intestinal microbiota Probiotic Pathogen CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
topic |
Queijo de coalho caprino Microbiota intestinal Probiótico Patógeno Lactobacillus rhamnosus Salmonella Enteritidis Goat coalho cheese Intestinal microbiota Probiotic Pathogen CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Probiotics are microorganisms that promote host health benefits when consumed in adequate amounts. The food is a vehicle that protects the strains during the passage through the gastrointestinal tract, and the cheeses have advantages such as: availability of nutrients, high pH, higher buffering capacity and low oxygen content. The application of probiotics in cheese has expanded and, therefore, this thesis aimed to produce a review article on the general concepts of probiotics and on researches that used different probiotic strains in various types of cheese, as well as the evaluations. in vitro or in vivo used in these studies; and an original article that aimed to evaluate the probiotic effect of Lactobacillus rhamnosus EM1107, added or not in goat curd cheese, in rats infected with Salmonella enterica by evaluating the oxidative excess marker profile, immune system modulation and intestinal microbiota. Male 6-week-old albino Wistar rats were selected and randomly assigned to five experimental treatments: negative control group (NC): rats that received saline and were not infected with salmonellosis; positive control group (PtC): animals that received saline and were infected with salmonellosis; control goat cheese group (CCh): animals treated with cheese without probiotic culture and infected with salmonellosis; L. rhamnosus EM1107 (LrCh) goat cheese group added: animals treated with probiotic cheese and infected with salmonellosis and L. rhamnosus group (EM1107): rats that were treated with the probiotic inoculum and were infected with salmonellosis. According to the results, administration of EM1107, either in a cheese matrix or isolated, was able to reduce Salmonella colonization on the first day after infection in the intestinal lumen. Metataxonomic analysis of the 16S rRNA gene revealed that the probiotic led to significant changes in the intestinal microbiota of rats by modulation of commensal bacteria, such as those belonging to the Lachnospiraceae family and genera Blautia, Prevotella and Lactobacillus. The immunomodulatory parameters of NF-κB, TNF-α, IL-1β and IFN-γ were also reduced on different days of infection, but EM1107, when administered alone, had better influence of these parameters, besides the reduction in MPO and MDA levels. In the histopathological analysis, a reduction in intestinal tissue inflammation was observed in rats of the EM1107, LrCh and CCh groups compared to the PtC group. Thus, it can be concluded that EM1107, alone or added to cheese, was able to minimize Salmonella-induced tissue damage by modulating intestinal microbiota, immunological parameters and reducing intestinal inflammation at histopathological level of rats. LrCh and EM1107 groups, with emphasis on the latter group, which had better effects associated with antioxidant and immunomodulatory properties than probiotic cheese, although cheese added or not with probiotic strain could mitigate damage to intestinal tissue. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-03 2019-09-30 2021-03-01T00:47:55Z 2021-03-01T00:47:55Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/19638 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/19638 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Engenharia de Alimentos Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
_version_ |
1801842970021855232 |