Data/hora: 02/06/2024 14:26:14

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	27/11/2020	
Data da última atualização: 	09/05/2024	
Autoria: 	ROLIM, F. R. L.; OLIVEIRA, C. J. B.; FREITAS NETO, O. C. de; SANTOS, K. M. O. dos; GUERRA, G. C. B.; RODRIGUES, R. V.; ASSIS, P. O. A. de; ARAUJO, D. F. de S.; CARVALHO, V. A. G. de; LEMOS, M. L. P.; SILVA, N. M. V. da; SOARES, J. K.; GARCIA, H. E. M.; SOUZA, E. L. de; SOUZA, F. de A. L.; BARROS, M. E. G.; OLIVEIRA, M. E. G.; QUEIROGA, R. C. R. E.	
Afiliação: 	Rolim, F. R. L., UFP; C. J. B. Oliveira, UFP; Freitas Neto, O.C. de, UFMG; KARINA MARIA OLBRICH DOS SANTOS, CTAA; G. C. B. Guerra, UFRN; R. V. Rodrigues, UFCG; P.O.A. de Assis, UFPB; D. F. de S. Araújo, UFRJ; V. A. G. de Carvalho, UFPB; M. L. P. Lemos, UFPB; N. M. V. da Silva, UFPB; J. K. Soares, UFCG; H. E. M. GARCIA, UFPB; E. L. de SOUZA, UFPB; F. de A. L. SOUZA, UFRPE; M. E. G. de Barros, UFRPE; M. E. G. de Oliveira, UFPB; R. C. R. E. Queiroga, UFPB.	
Título: 	Microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Journal of Dairy Science, v. 104, n. 1, p. 179-197, 2021.	
DOI: 	https://doi.org/10.3168/jds.2020-18820.	
Idioma: 	Inglês	
Conteúdo: 	Cheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (109 colony-forming units in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-?B) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-?, IL-1?, IL-10, and IFN-?) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-?B expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers.	
Palavras-Chave: 	Gut microbiome.	
Thesagro: 	Tecnologia de Alimento.	
Thesaurus Nal: 	Goat cheese; Lactobacillus rhamnosus; Probiotics; Salmonella Enteritidis.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15064-1) - UPA - AP - DD -  -  -  - DIS