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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
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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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Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | NASCIMENTO, W. M. O. do. Myrciaria dubia: Camu-camu. In: CORADIN, L.; CAMILLO, J.; VIEIRA, I. C. G. (ed.). Espécies nativas da flora brasileira de valor econômico atual ou potencial: plantas para o futuro: região Norte. Brasília, DF: MMA, 2022. p. 368-378. (Série Biodiversidade, 53).| Tipo: Capítulo em Livro Técnico-Científico |
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| 18. | | NASCIMENTO, W. M. O. do; CARVALHO, J. E. U. de. Procedimentos para determinação do grau de umidade em sementes de angelim-pedra (Dinizia excelsa Ducke). Informativo ABRATES, Londrina, v. 13, n. 3, p. 315, set. 2003. Número especial, ref. 505. Edição dos Resumos do XIII Congresso Brasileiro de Sementes, Gramado, RS, set. 2003.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 19. | | FERREIRA, A. V.; NASCIMENTO, W. M. O. do. Avaliação da porcentagem de sobrevivência em perfilhos de tucumanzeiro. In: SEMINÁRIO CIENTÍFICO DA UFRA, 7.; SEMINÁRIO [DE INICIAÇÃO CIENTÍFICA] DA EMBRAPA AMAZÔNIA ORIENTAL, 13.; SEMINÁRIO DE PESQUISA DA UFRA, 1., 2009, Belém, PA. Pesquisa e desenvolvimento tecnológico na formação do jovem cientista: anais. Belém, PA: UFRA: Embrapa Amazônia Oriental, 2009. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 346 | |
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