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Braz. j. biol ; 84: e256945, 2024. tab, ilus
Artigo em Inglês | VETINDEX | ID: biblio-1374655


The gastrointestinal microflora regulates the body's functions and plays an important role in its health. Dysbiosis leads to a number of chronic diseases such as diabetes, obesity, inflammation, atherosclerosis, etc. However, these diseases can be prevented by using probiotics ­ living microorganisms that benefit the microflora and, therefore, improve the host organism's health. The most common probiotics include lactic acid bacteria of the Bifidobacterium and Propionibacterium genera. We studied the probiotic properties of the following strains: Bifidobacterium adolescentis АС-1909, Bifidobacterium longum infantis АС-1912, Propionibacterium jensenii В-6085, Propionibacterium freudenreichii В-11921, Propionibacterium thoenii В-6082, and Propionibacterium acidipropionici В-5723. Antimicrobial activity was determined by the 'agar blocks' method against the following test cultures: Escherichia coli ATCC 25922, Salmonella enterica ATCC 14028, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa B6643, Proteus vulgaris ATCC 63, and Listeria monocytogenes ATCC 7644. Moderate antimicrobial activity against all the test cultures was registered in Bifidobacterium adolescentis АС-1909, Propionibacterium jensenii В-6085, and Propionibacterium thoenii В-6082. Antioxidant activity was determined by the DPPH inhibition method in all the lactic acid strains. Our study indicated that some Propionibacterium and Bifidobacterium strains or, theoretically, their consortia could be used as probiotic cultures in dietary supplements or functional foods to prevent a number of chronic diseases.

A microbiota gastrointestinal regula as funções do corpo e desempenha um papel importante na sua saúde. A disbiose leva a uma série de doenças crônicas, como diabetes, obesidade, inflamação, aterosclerose, etc. No entanto, essas doenças podem ser prevenidas pelo uso de probióticos − microrganismos vivos que beneficiam a microflora e, portanto, melhoram a saúde do organismo hospedeiro. Os probióticos mais comuns incluem bactérias do ácido láctico dos gêneros Bifidobacterium e Propionibacterium. Nós estudamos as propriedades probióticas das seguintes cepas: Bifidobacterium adolescentis АС-1909, Bifidobacterium longum infantis АС-1912, Propionibacterium jensenii В-6085, Propionibacterium freudenreichii В-11921, Propionibacterium thoenii В-6082 В-6082 acid e Propionibacterium thoenii В-6082 В-6082 acidibion. A atividade antimicrobiana foi determinada pelo método de 'blocos de ágar' contra as seguintes culturas de teste: Escherichia coli ATCC 25922, Salmonella enterica ATCC 14028, Staphylococcus aureus ATCC 25923, Pseudomonas aeruginosa B6643, Proteus vulgaris ATCC 63 e Listeria monocytogenes moderada atividade ATCC 7644. Uma atividade antimicrobiana moderada contra todas as culturas de teste foi registrado em Bifidobacterium adolescentis АС-1909, Propionibacterium jensenii В-6085 e Propionibacterium thoenii В-6082. A atividade antioxidante foi determinada pelo método de inibição do DPPH em todas as cepas de ácido lático. Nosso estudo indicou que algumas cepas de Propionibacterium e Bifidobacterium − ou, teoricamente, seus consórcios − poderiam ser usadas ​​como culturas probióticas em suplementos dietéticos ou alimentos funcionais para prevenir uma série de doenças crônicas.

Animais , Propionibacterium , Bifidobacterium , Ácido Láctico , Probióticos , Lactobacillales , Microbioma Gastrointestinal
Saudi J Biol Sci ; 29(5): 3642-3646, 2022 May.
Artigo em Inglês | MEDLINE | ID: mdl-35844429


The present study aims to examine PAB culture, synthesizing a significant number of iron-containing enzymes and capable of adhesion. Results show that increased iron concentration increased enzymes activity in all strains studied. An increase of iron ions level increasing up to 0.50-0.60 mg/ml leads to a 1.3-fold and 2-dold increase of catalase and SOD activity respectively, peroxidase activity was virtually unchanged. Optimal iron ions Fe2+ doses to ensure active PAB growth were determined. Of all the cultures studied P. fredenreichii subsp. shermanii AC-2503 has high adhesion: AAI = 5.1; MAI = 5.60; erythrocyte involvement rate = 87%. It was shown that certain iron ion concentrations increased the specific growth rate of PAB (P. freudenrichii subsp. freudenrichii AC-2500 (0.3 mg/ml) and other strains (0.4 mg/ml). A further increase in the iron ions concentration slows bacterial growth, while excessive content inhibits metabolism, including defense mechanisms that offset the negative effects of the metal. Our subsequent studies will focus on the effect of other metal ions on the metabolism of bacteria, mainly lactic acid bacteria, which are important biotechnological objects of the industry similar to propionic acid bacteria.

Food Bioproc Tech ; 15(4): 734-749, 2022.
Artigo em Inglês | MEDLINE | ID: mdl-35069966


The dairy bacteria Propionibacterium sp. and Acidipropionibacterium sp. are versatile and potentially probiotic microorganisms showing outstanding functionalities for the food industry, such as the production of propionic acid and vitamin B12 biosynthesis. They are the only food grade microorganisms able to produce vitamin B12. However, the fermentation batch process using these bacteria present some bioprocess limitations due to strong end-product inhibition, cells slow-growing rates, low product titer, yields and productivities, which reduces the bioprocess prospects for industrial applications. The high cell density culture (HCDC) bioprocess system is known as an efficient approach to overcome most of those problems. The main techniques applied to achieve HCDC of dairy Propionibacterium are the fed-batch cultivation, cell recycling, perfusion, extractive fermentation, and immobilization. In this review, the techniques available and reported to achieve HCDC of Propionibacterium sp. and Acidipropionibacterium sp. are discussed, and the advantages and drawbacks of this system of cultivation in relation to biomass formation, vitamin B12 biosynthesis, and propionic acid production are evaluated.

Semina Ci. agr. ; 41(06,supl. 2): 3351-3364, 2020. tab, graf
Artigo em Inglês | VETINDEX | ID: vti-32445


The objective of this study was to compare rehydrated corn grain silages using water or whey and inoculated (Lactobacillus plantarum and Propionibacterium acidipropionici) or not. We also verified whether rehydration with whey associated with the bacterial inoculant improves material conservation. The treatments were as follows: silages rehydrated with water without inoculant (SWa); silages rehydrated with water and inoculated (SWaI); silages rehydrated with whey without inoculant (SWe); silages rehydrated with whey and inoculated (SWeI). A completely randomized design was used, with three replications, treatments in a 2 × 2 factorial scheme (RE: rehydration with water or whey, and IN: inoculation or addition of water without chlorine), during the following storage periods (T): 0, 4, 8, 16, 32, and 64 days. There was an RE x IN x T interaction (P < 0.001) for dry matter (DM), with lower values over time for SWe and higher values in SWeI. An interaction between RE x IN (P < 0.001) and IN x T (P < 0.001) was observed for pH, with higher values for SWe at 64 days of storage and a reduction from the first days of ensiling for SWaI and SWeI. The microbiological variables showed an RE x IN x T interaction (P < 0.001), with the highest counts of lactic acid bacteria for SWaI and SWeI up to 8 days of storage and subsequent higher counts in SWa and SWe. Higher counts were obtained in SWe. For the variables of fermentative losses, there was an RE x IN x T interaction (P < 0.001), with SWeI showing lower losses. The inoculation associated with whey for rehydration of corn grain improved the fermentation profile of the silage, with lower pH values and reduced losses.(AU)

O objetivo desse estudo foi comparar as silagens de grão de milho reidratado utilizando água ou soro de leite e inoculados (Lactobacillus plantarum e Propionibacterium acidipropionici) ou não, e verificar se a reidratação com soro associada ao inoculante bacteriano melhora a conservação do material. Os tratamentos foram: silagens reidratadas com água sem inoculante (SA); silagens reidratadas com água com inoculante (SAI); silagens reidratadas com soro de leite inoculante (SS); silagens reidratadas com soro de leite com inoculante (SSI). Foi utilizado um delineamento inteiramente casualizado, com três repetições, tratamentos em esquema fatorial 2 × 2 (RE: reidratação com água ou soro de leite, e IN: inoculação ou adição de água sem cloro), durante os períodos de estocagem (T): 0, 4, 8, 16, 32 e 64dias. Houve interação RE x IN x T (P < 0,001) para variável matéria seca (MS) com menores valores ao longo do tempo para SS e valores mais elevados em SSI. Foi observada interação RE x IN (P < 0,001)e IN x T (P < 0,001) para pH, com maiores valores para SS aos 64 dias de estocagem e redução desde os primeiros dias de ensilagem para SAI e SSI. As variáveis microbiológicas apresentaram interação RE x IN x T (P < 0,001), sendo a maior contagem de bactérias ácido láticas para SAI e SSI até os 8dias de estocagem e após com maiores contagens em SA e SS; maiores contagens foram obtidas em SS. Para as variáveis de perdas fermentativas houve interação RE x IN x T (P < 0,001), em geral, com SSI apresentando menores perdas. A inoculação associada ao uso de soro para reidratação de grão de milho melhorou o perfil fermentativo da silagem, com menores valores de pH e redução das perdas.(AU)

Silagem/análise , Silagem/microbiologia , Soluções para Reidratação/administração & dosagem , Soluções para Reidratação/efeitos adversos , Lactobacillus , Propionibacterium
Lett Appl Microbiol ; 62(5): 404-10, 2016 May.
Artigo em Inglês | MEDLINE | ID: mdl-26950045


UNLABELLED: The survival of selected bacteria in semi-hard experimental cheeses was studied after exposure to human gastric and duodenal juices in an ex vivo model. Experimental cheeses (10 and 28% fat) were supplemented with different strains of Lactobacillus sp. and Propionibacterium sp. and ripened for 7 and 70 weeks. After digestion, greater numbers of the adjunct bacteria we rerecorded in the 7-week-old cheeses compared to the well-matured cheeses (70 weeks). The bacterial survival was strain dependent, and influenced by the fat content of the cheese. Lactobacilli showed better survival, especially when in low-fat cheeses. The strains of propionibacteria also survived well during the digestion of the low-fat cheeses. The results confirmed that cheese can potentially be a good carrier matrix for bacteria to the intestine. In addition, it has been shown that different strains present in cheese have different abilities to survive the conditions of the gastrointestinal tract. Younger cheese was indicated to be a better carrier, possibly because the bacteria present in those cheeses have had shorter exposure to the stress conditions occurring in cheese during prolonged maturation. SIGNIFICANCE AND IMPACT OF THE STUDY: Cheese can function as a suitable vehicle for the delivery of a variety of food-related micro-organisms to the intestine. Young cheese as well as low-fat cheeses are better carrier matrixes than full-fat and/or more well-ripened cheeses. Most of the lactobacilli and all the propionibacteria survived well during digestion of the low-fat cheeses. This study also showed the ability of cheese lactobacilli and PAB to survive the severe conditions of GIT.

Queijo/microbiologia , Microbioma Gastrointestinal , Lactobacillus/crescimento & desenvolvimento , Propionibacterium/crescimento & desenvolvimento , Digestão , Microbiologia de Alimentos , Ácido Gástrico/metabolismo , Humanos , Probióticos