Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity

The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated...

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Autores: Londero, Alejandra, Iraporda, Carolina, Garrote, Graciela Liliana, Abraham, Analia Graciela
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:Argentina
Recursos:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/11604
Acesso em linha:http://hdl.handle.net/11336/11604
Access Level:acceso abierto
Palavra-chave:Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
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spelling Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacityLondero, AlejandraIraporda, CarolinaGarrote, Graciela LilianaAbraham, Analia GracielaFermentationKefirLactic Acid BacteriaYeastAntagonismImmunomodulationhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value.Fil: Londero, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Iraporda, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Garrote, Graciela Liliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Abraham, Analia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Fundación Ciencias Exactas; ArgentinaWiley Blackwell Publishing, Inc2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/11604Londero, Alejandra; Iraporda, Carolina; Garrote, Graciela Liliana; Abraham, Analia Graciela; Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 68; 1; 2-2015; 118–1261364-727Xenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12161info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12161/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:24:36Zoai:ri.conicet.gov.ar:11336/11604instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:24:36.895CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
spellingShingle Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
Londero, Alejandra
Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
title_short Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_full Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_fullStr Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_full_unstemmed Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
title_sort Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity
dc.creator.none.fl_str_mv Londero, Alejandra
Iraporda, Carolina
Garrote, Graciela Liliana
Abraham, Analia Graciela
author Londero, Alejandra
author_facet Londero, Alejandra
Iraporda, Carolina
Garrote, Graciela Liliana
Abraham, Analia Graciela
author_role author
author2 Iraporda, Carolina
Garrote, Graciela Liliana
Abraham, Analia Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
topic Fermentation
Kefir
Lactic Acid Bacteria
Yeast
Antagonism
Immunomodulation
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
description The antagonistic effect against Salmonella spp. and the immunomodulatory capacity of whey fermented with kefir grains and with three strains isolated from them – Lactobacillus plantarum CIDCA 8327, Lactobacillus kefiri CIDCA 8348 and Kluyveromyces marxianus var. marxianus CIDCA 8154 – were evaluated. Both fermented products interfered with the capacity of Salmonella spp. to associate and invade Caco-2/TC7 cells and reduced up to the basal level the expression of the CCL20 in response to a pro-inflammatory stimulus on Caco-2 CCL20:luc cells. The products with potential application as probiotics obtained by fermentation of whey with kefir micro-organisms represent an alternative to increase whey economic value.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/11604
Londero, Alejandra; Iraporda, Carolina; Garrote, Graciela Liliana; Abraham, Analia Graciela; Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 68; 1; 2-2015; 118–126
1364-727X
url http://hdl.handle.net/11336/11604
identifier_str_mv Londero, Alejandra; Iraporda, Carolina; Garrote, Graciela Liliana; Abraham, Analia Graciela; Cheese whey fermented with kefir micro-organisms: antagonism against Salmonella and immunomodulatory capacity; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 68; 1; 2-2015; 118–126
1364-727X
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/1471-0307.12161
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12161/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 15.811543

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