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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/11/2020 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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. |
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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. |
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Título: |
Microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 104, n. 1, p. 179-197, 2021. |
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DOI: |
https://doi.org/10.3168/jds.2020-18820. |
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Idioma: |
Inglês |
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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. MenosCheeses 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 additi... Mostrar Tudo |
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Palavras-Chave: |
Gut microbiome. |
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Thesagro: |
Tecnologia de Alimento. |
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Thesaurus Nal: |
Goat cheese; Lactobacillus rhamnosus; Probiotics; Salmonella Enteritidis. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 03229naa a2200409 a 4500
001 2127153
005 2024-05-09
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3168/jds.2020-18820.$2DOI
100 1 $aROLIM, F. R. L.
245 $aMicrobiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107.$h[electronic resource]
260 $c2021
520 $aCheeses 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.
650 $aGoat cheese
650 $aLactobacillus rhamnosus
650 $aProbiotics
650 $aSalmonella Enteritidis
650 $aTecnologia de Alimento
653 $aGut microbiome
700 1 $aOLIVEIRA, C. J. B.
700 1 $aFREITAS NETO, O. C. de
700 1 $aSANTOS, K. M. O. dos
700 1 $aGUERRA, G. C. B.
700 1 $aRODRIGUES, R. V.
700 1 $aASSIS, P. O. A. de
700 1 $aARAUJO, D. F. de S.
700 1 $aCARVALHO, V. A. G. de
700 1 $aLEMOS, M. L. P.
700 1 $aSILVA, N. M. V. da
700 1 $aSOARES, J. K.
700 1 $aGARCIA, H. E. M.
700 1 $aSOUZA, E. L. de
700 1 $aSOUZA, F. de A. L.
700 1 $aBARROS, M. E. G.
700 1 $aOLIVEIRA, M. E. G.
700 1 $aQUEIROGA, R. C. R. E.
773 $tJournal of Dairy Science$gv. 104, n. 1, p. 179-197, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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| Registros recuperados : 23 | |
| 5. |  | FREITAS, R. M. DE; CARVALHO, J. D. G.; BRUNO, L. M.; PINTO, G. A. S. Production of Lactobacillus rhamnosus BRM 029693 in feed-batch fermentation. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 7, artigo e531974280, 10 p., 23 Apr. 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 8. | | PORTO, B. C.; FUJIMOTO, G.; BORGES, M. de F.; BRUNO, L. M.; CARVALHO, J. D. G. Determinantes de virulência em Enterococcus endógenos de queijo artesanal. Revista Ciência Agronômica, Fortaleza, v. 47, n. 1, p. 69-76, 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
|  |
| 10. | | CARVALHO, J. D. G; BRUNO, L. M.; VASCONCELOS, N. M.; LIMA, C. P.; KABUKI, D. Y.; KUAYE, A. Y. Avaliação da atividade antagonista e de produção de bacteriocinas ativas contra Listeria spp. por bactérias ácido láticas. In; CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 24., 2007, Brasília, DF. Resumos... Brasilia, DF: SBM, 2007.| Tipo: Resumo em Anais de Congresso | Circulação/Nível: -- - -- |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 13. | | CARVALHO, J. D. G.; BRUNO, L. M.; NASSU, R. T.; VASCONCELOS, N. de M.; LIMA, C. P.; KUAYE, A. Y. Identificação bactérias ácido láticas isoladas de leite, massa do queijo e queijo de coalho artesanal produzido no Jaguaribe, CE. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 20., 2006, Alimentos e agroindústrias brasileira no contexto internacional: anais. Curitiba: SBCTA, 2006. p.338| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 14. | | BRUNO, L. M.; MARCÓ, M. B.; CAPRA, M. L.; CARVALHO, J. D. G.; MEINARDI, C.; QUIBERONI, A. Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture. International Journal of Dairy Technology, v. 70, n. 4, p. 572-582, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 15. | | LIMA, C. P de; BRUNO, L. M.; FIGUEIREDO, E. A. T. de; QUIBERONI, A. del L.; CARVALHO, J. D. G.; CARVALHO, A. K. F. de. Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho. Ciência Rural, Santa Maria, v. 42, n. 6, p. 1117-1122, jun. 2012.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 16. | | LIMA, N. M. DE F.; HOLANDA, C. DE A.; CRUZ, G. A.; SALES, L. G. M.; BRUNO, L. M.; CARVALHO, J. D. G. Development of kefir from goat milk with guava pulp. Research, Society and Development, Vargem Grande Paulista, v. 9, n. 7, artigo e468973943, 14 p., 23 Apr. 2020. Desenvolvimento de kefir a partir de leite de cabra adicionado de polpa de goiaba.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 17. | | ALVES, L. M.; BORGES, M. de F.; BRUNO, L. M.; MELO, P. E. F.; TORRES, L. B. V.; CARVALHO, J. D. G. Potencial de leite de cabra e manga coité para elaboração de derivado lácteo. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25., 2016, Gramado. Anais... Gramado: SBCTA-RS, 2016.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 18. | | CARVALHO, J. D. G.; BRUNO, L. M.; NASSU, R. T.; LIMA, C. P. de; VASCONCELOS, N. de M.; KUAYE, A. Y. Isolamento e identificação bactérias ácido láticas de queijo de coalho artesanal produzido no Rio Grande do Norte. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 20., 2006, Alimentos e agroindústrias brasileira no contexto internacional: anais. Curitiba: SBCTA, 2006. p. 339| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Pecuária Sudeste. |
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| 19. | | CRUZ, G. A.; BRUNO, L. M.; GADELHA, G. B. DE O.; MACIEL NETO, P.; LAYANE MACIEL ALVES; CARVALHO, J. D. G. Effect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese. Research, society and development, Vargem Grande Paulista, v. 9, n. 5, artigo e53953125, 13 p., 22 Mar. 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| Registros recuperados : 23 | |
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