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Publications (107)
Comparative metatranscriptomics of the bacterial and yeast communities of two milk kefir beverages (MKAA1 and MKAA2) was carried out. They were obtained by fermentation with two different frozen stocks of the kefir grain CIDCA AGK1, differing in rheological features and production of organic acids. We hypothesised that the differences in their phys...
Comparative metatranscriptomics of bacterial and yeast communities of two milk kefir beverages (MKAA1 and MKAA2) obtained by fermentation with two different frozen stocks of the kefir grain CIDCA AGK1, and differing in rheological features and organic acid amounts production was carried out to figure out the relation between differences in physicoc...
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two cond...
The search for probiotic candidates is an area that accompanies the world trend of development of novel probiotic strains and new products. In recent years, unconventional sources of potential probiotic bacteria have been studied. Furthermore, nowadays there has been a growing interest in non-dairy probiotic products and fermented plant-based foods...
This study focused on evaluating the potential of natural fermentation of pea flour (F) to improve the release of antioxidant compounds. Two fermentation conditions of F were performed: 1: 36.4% w/w, 24 h, 30°C (FF1); 2: 14.3% w/w, 24 h, 37°C (FF2); pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. An increment of the pro...
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products. In Brazil, milk and sugared water are used as matrices...
Exopolysaccharides (EPS) produced by lactic acid bacteria are molecules of great interest for the dairy food industry. Lacticaseibacillus paracasei CIDCA 8339, CIDCA 83123, and CIDCA 83124 are potentially probiotic strains isolated from kefir grains whose EPS-production on MRS broth is dependent on incubation temperature. The aim of the present wor...
Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability of the emulsions obtained from the reconstituted powders. Four infant formula powders (50%-75 °C, 50%-100...
Objective:
Our aim was to identify changes in population habits induced by COVID-19 confinement in Argentina.
Methods:
An internet-based cross-sectional survey was conducted among adults in Argentina on December 2020, requesting possible changes occurring during the COVID-19 outbreak. It included 26 questions regarding general information (age,...
To enhance health promoting properties of edible whey protein films, the inclusion of kefiran to develop composite films was studied. Physicochemical and mechanical properties of films prepared with different wpi:kefiran ratios, different percentage of plasticizer and subjected or not to a heat treatment were analyzed. The inter- and intra-molecula...
Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the effect of post-fermentation addition of...
A functional ingredient (OI) was prepared from fresh okara (ORM) by fermentation in solid state with Lacticaseibacillus casei (ATCC 393). The aim of the present work was to determine the physical, chemical, and functional characteristics of OI. The final product, OI, was a stable powder with aw: 0.485±0.003 and moisture content: 5.7±0.7% (w.b.), ma...
Nowadays, there is an increasing interest in the search for new healthy compounds obtained from by-products of the food industry, because of the concomitant trend towards reutilization and by-products exploitation, both hallmarks of the circular economy. One of these by-products are the brewers spent yeasts (BSY), generated by the brewing industry....
Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8327 or Lacticaseibacillus paracasei BGP1 and to analyze the effect of post-fermentation addition of...
Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin which has been passed down from generation to generation and is currently consumed practically all over the world. Considering the recent and extensive updat...
Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers storage, have an impact on the inulin content and the physicochemical and biological characteristics. A...
Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years, several reports on Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) isolated fr...
This paper investigated the effects of heat treatment (75 °C × 18 s and 100 °C × 18 s) and wet-mix total solids level (TS: 50 and 60%, w/w) on the physicochemical and techno-functional properties of model infant milk formula (IMF) powders. IMF produced from wet-mixes with 50% TS preheated at 75 °C (50%-75 °C) exhibited the longest wettability time...
Introduction: the confinement imposed to reduce the spread of COVID-19 induces changes in habits and unhealthy lifestyles. Objectives: to verify changes associated with confinement in eating habits and lifestyle in the Argentine population and their differences between the metropolitan area of Buenos Aires (AMBA) and the rest of the country. Materi...
Microbiota coexists in true symbiosis with the host playing pivotal roles as a key element for well-being and health. Exopolysaccharides from lactic acid bacteria are an alternative as novel potential prebiotics that increase microbiota diversity. Considering this, the aim of the present work was to evaluate the capacity of the EPS produced by two...
The present study aimed to evaluate the fermentation of the glucogalactan kefiran by human intestinal microbiota, and to assess the biological effect triggered by the produced metabolites (butyrate and others). For this purpose, an in vitro fermentation model with faeces belonging to ten (10) children between 4 months to 3 years-old was used. Short...
The potential of Lactobacillus paracasei strains for the development of fermented milk with anti-inflammatory properties at the gastrointestinal level was studied, focused particularly at the gastric level. L. paracasei CIDCA 8339, CIDCA 83123 and CIDCA 83124 adhered, but did not modulate the innate immune response in gastric epithelial cells. Howe...
This study investigated the effects of total solids (TS) in the wet-mix and pasteurisation temperature on the whey protein (WP) denaturation, rheological behaviour, emulsifying properties and available lysine content of a model infant milk formula (IMF). IMF with 50% or 60% (w/w) TS were produced by wet-mix process and pasteurised at 75 °C or 100 °...
The goal of this work has been to assess the influence of a health‐promoting hydrocolloid, such as kefiran, in oil‐in‐water emulsions (O/W: 50/50) containing whey protein isolate (1.0% wt.). Different kefiran concentration levels (0%, 0.25%, 0.5%, 1% wt.) were studied, observing a shift from a fluid‐like to a solid‐like behaviour and higher viscosi...
The effect of casein (CAS) and inulin (INUL), at ratios commonly found during infant formula processing, on the conformational changes of whey proteins (WP) was investigated. Model systems were prepared as aqueous dispersions of WP isolate alone or with calcium caseinate and/or INUL, and heated for 30 min at 66, 70 or 75 °C. Heat treatment of WP in...
Whey proteins are heated during production of infant formulae. The denaturation and aggregation of whey proteins can reduce their solubility, with functional, technological and nutritional implications. In the current work, the effect of heat treatment and presence of casein, lactose and inulin, at the proportions used during production of infant f...
The use of Lactobacillus paracasei strains isolated from kefir grains as starters for the development of functional dairy products was evaluated. The physicochemical and immunomodulatory properties of milks fermented with L. paracasei CIDCA8339, CIDCA83123 and CIDCA83124 were analyzed. The three strains produced bioactive metabolites during ferment...
In this work, an alternative matrix for probiotics delivery constituted by whey proteins and polysaccharide kefiran was investigated. Edible transparent and homogeneous films containing the microorganisms Lactobacillus paracasei CIDCA 8339 and Kluyveromyces marxianus CIDCA 8154 with probiotic characteristics have been developed. Inclusion of microo...
The effect of inulin extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers on the growth and probiotic properties of different Lactobacillus strains was analyzed. It was demonstrated that L. paracasei BGP1 and L. plantarum CIDCA8327 strains were able to ferment inulin form Jerusalem artichoke tubers. The survival after simulated gastr...
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a matrix of proteins and polysaccharides. The present review summarizes the role of kefir microorganisms in grain assembly and in the...
Gastrointestinal conditions along the digestive tract are the main stress to which probiotics administrated orally are exposed because they must survive these adverse conditions and arrive alive to the intestine. Adhesion to epithelium has been considered one of the key criteria for the characterization of probiotics because it extends their reside...
EPS-producing LAB are widely used in the dairy industry since these polymers improve the viscosity and texture of the products. Besides, EPS might be responsible for several health benefits attributed to probiotic strains. However, growth conditions (culture media, temperature, pH) could modify EPS production affecting both technological and probio...
Kefir is a fermented milk obtained by the activity of kefir grains which are composed of lactic and acetic acid bacteria, and yeasts. Many beneficial health effects have been associated with kefir consumption such as stimulation of the immune system and inhibition of pathogenic microorganisms. The biological activity of kefir may be attributed to t...
The nutritional performance of wheat bread prepared with calcium carbonate and inulin was studied in growing rats fed with three diets (BD: diet containing bread with calcium and inulin, SD: diet with synergy1® and CD: diet control-AIN 93G-) up to 60 days. Animals fed with BD consumed less diet and presented a caecal pH (5.5) lower than that of the...
Lactobacillus plantarum CIDCA 8327 is an exopolysaccharide (EPS)-producer strain isolated from kefir with promising properties for the development of functional foods. The aim of the present study was to characterize the structure of the EPS synthesized by this strain grown in skim milk or semidefined medium (SDM). Additionally, genes involved in E...
Lactate has long been considered as a metabolic by-product of cells. Recently, this view has been changed by the observation that lactate can act as a signaling molecule and regulates critical functions of the immune system. We previously identified lactate as the component responsible for the modulation of innate immune epithelial response of ferm...
Intrarectal administration of lactate protects animals against weight loss in 2,4,6-trinitrobenzenesulfonic acid (TNBS) acute colitis model. Weight variation after 24 and 48 h of TNBS-induced colitis (% of initial weight). In all cases, groups of at least five mice were used. Results from a representative experiment out of five are shown. Different...
The isolation of potentially probiotic strains and the subsequent study of their properties are very important steps to gain insight in the health benefits ascribed to sugary and milk kefir. The aim of the present study was to characterise fifteen Lactobacillus strains isolated from these beverages by determining some surface properties and their a...
Kefiran is a neutral polysaccharide constituted by glucose and galactose produced by Lactobacillus kefiranofaciens. It is included into kefir grains and has several health promoting properties. In the present work, shear and extensional properties of different kefiran aqueous dispersions (0.5, 1 and 2%wt.) were assessed and compared to other neutra...
The activity of kefiran, the exopolysaccharide present in kefir grains, was evaluated on intestinal bacterial populations in BALB/c mice. Animals were orally administered with kefiran and Eubacteria, lactobacilli and bifidobacteria populations were monitored in faeces of mice at days 0, 2, 7, 14 and 21. Profiles obtained by Denaturing Gradient Gel...
The aim of this work was to evaluate the ability of a kefir-isolated microbial mixture containing three bacterial and two yeast strains (MM) to protect intestinal epithelial cells against Shigella flexneri invasion, as well as to analyse the effect on pro-inflammatory response elicited by this pathogen. A significant decrease in S. flexneri strain...
In the presented work, we have developed edible kefiran films containing Lactobacillus plantarum CIDCA 8327 and Kluyveromyces marxianus CIDCA 8154. Thickness, moisture content and optical properties of films were not altered by the incorporation of microorganisms. During the film obtaining, lactobacillus concentration decreased one logarithmic cycl...
In this work, the influence of sucrose and fructose on the gel-forming capacity of kefiran was investigated as well as the physicochemical characteristics of the resulting gels. The addition of sugar to gel-forming solutions did not alter the pseudoplastic flow properties of kefiran solutions and after one freeze-thaw cycle translucent gels with hi...
Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsible of broader properties of functional foods. Lac...
The use of short chain fatty acids to modulate gastrointestinal inflammatory conditions such as ulcerative colitis has produced encouraging results either in animal models or also in clinical trials. Identifying the key cellular and molecular targets of this activity will contribute to establish the appropriate combinations/targeting strategies to...
In this study the ability to produce exopolysaccharides during growth in milk of 28 Lactobacillus, previously isolated from kefir grain, was investigated and the rheological properties of the obtained fermented milks were also studied. During fermentation all microorganisms were able to produce polysaccharide with final concentration ranging from 2...
Fungal contamination of poultry feed cause economic losses to industry and represents a potential risk to animal health. The aim of the present study was to analyze the effectiveness of whey fermented with kefir grains as additive to reduce fungal incidence, thus improving feed safety.
Whey fermented for 24 h at 20 °C with kefir grains (100 g L (-1...
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 capa...
The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were obtained from the followings: skim milk, acidified skim milk, fermented skim milk and neutralised fermented skim milk. Breads were...
Two types of microbial mixtures containing selected lactic acid bacteria and yeasts isolated from kefir grains were tested against the Shigella invasion of Hep-2 cells in culture. A five-strain mixture demonstrated a significant inhibition of the cell internalisation of Shigella flexneri and Shigella sonnei. The addition of single kefir strains or...
Kefir is a fermented-milk beverage originating and widely consumed in the Caucasus as well as in Eastern Europe and is a source of bacteria with potential probiotic properties. Enterohaemorrhagic Escherichia coli producing Shiga toxin is commonly associated with food-transmitted diseases; the most prevalent serotype causing epidemics is Esch. coli...
We report here a comparative analysis of the growth, acidification capacity, and chemical and microbiologic composition between kefir grains after 20 subcultures in whey at 20, 30, and 37°C and the original kefir grains coming from milk along with a determination of the microbiological composition of the fermented whey as compared with that of trad...
A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-stra...
Kefiran, an exopolysaccharide produced by microorganisms present in kefir grains, is a glucogalactan that has several health promoting properties. In the present work the effect of different sugars (glucose, galactose, sucrose) and polyols (glycerol and sorbitol) as plasticizers on kefiran film properties was evaluated. Kefiran films were brittle a...
The aim of the present study was to evaluate the effect of the oral administration of kefiran on the balance of immune cells in a murine model. Six week old BALB/c mice were treated with kefiran (300 mg/L) for 0, 2 and 7 days. Kefiran treatment increased the number of IgA+ cells in lamina propria after 2 and 7 days. Percentage of B220+/MHCII(high)...
The injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kefir grains and the impact on some probiotic properties, were evaluated. Results demonstrated that Lactobacillus plantarum 83114 and L. kefir 8321 showed a slight reduction of viability (0.11 and 0.29 log CFU/ml respectively) after SD process, and L. k...
We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition...
To evaluate the capability of the exopolysaccharides (EPS) produced by lactobacilli and bifidobacteria from human and dairy origin to antagonize the cytotoxic effect of bacterial toxins.
The cytotoxicity of Bacillus cereus extracellular factors on Caco-2 colonocytes in the presence/absence of the EPS was determined by measuring the integrity of the...
Survival of two Lactobacillus kefir strains after spray drying in reconstituted skim milk with or without the addition of 12.5 g monosodium glutamate/l, 20 g sucrose/l, or 20 g fructo-oligosaccharides (FOS)/l and during subsequent storage under different conditions of temperature (20 and 30°C) and relative humidity (RH) (0, 11 and 23%) was evaluate...
General Description of Kefir Kefir Grain Preservation Methods to Study Kefir Grain Microflora Microbial Interactions Conclusions References
The food industry is constantly searching for new food components to improve the texture and mouth-feel of food products; moreover, health-promoting capacity of food ingredients is also desirable. In recent years, exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) have gained attention due to their major role in functional foods and for i...
This work aims to investigate the survival of Lactobacillus kefir CIDCA 8348, Lactobacillus plantarum CIDCA 83114 and Saccharomyces lipolytica CIDCA 812, all isolated from kefir, during spray drying and subsequent storage.
Micro-organisms were grown in De Man, Rogosa, Sharpe (MRS) or yeast medium (YM) medium and harvested in the stationary phase of...
The aim of this work was to evaluate the ability of kefiran to antagonize cytopathic effects triggered by Bacillus cereus strain B10502 on cultured human enterocytes (Caco-2 cells). Cell damage was evaluated by F-actin labelling, scanning electron microscopy and determination of ratios of necrotic and detached cells. To assess the interaction betwe...
Since the presence of S-layer protein conditioned the autoaggregation capacity of some strains of Lactobacillus kefir, S-layer proteins from aggregating and non-aggregating L. kefir strains were characterized by immunochemical reactivity, MALDI-TOF spectrometry and glycosylation analysis. Two anti-S-layer monoclonal antibodies (Mab5F8 and Mab1F8) w...
Kefiran, an exopolysaccharide produced by microorganisms present in the kefir grains, is a glucogalactan that has several health promoting properties. In the present work, the ability of kefiran to form films and the effect of glycerol addition at different concentrations on film properties was evaluated. Kefiran was able to form films at concentra...
Several microbial interactions involving yeast and lactobacilli have been suggested in fermented products. Co-aggregation between Lactobacillus kefir and yeast Saccharomyces lipolytica isolated from kefir grains was studied by scanning electron microscopy and aggregation assays. Six out of twenty Lb. kefir strains were able to co-aggregate with Sac...
The physicochemical and gelling properties of kefiran, a water-soluble glucogalactan with probed health-promoting properties, were investigated. Gel permeation chromatograms revealed a single distribution of molecular weight corresponding to 107 Da. Intrinsic viscosity of kefiran determined using Huggins extrapolations was 6.0 dl/g and using Kramer...
Considering that several health promoting properties are associated with kefir consumption and a reliable probiotic product requires a complete identification of the bacterial species, the present work evaluates several proved markers of probiotic potential of eleven isolates of homofermentative lactobacilli isolated from kefir grains and molecular...
Kefiran, the polysaccharide produced by microorganisms present in kefir grains, is a water-soluble branched glucogalactan containing equal amounts of D-glucose and D-galactose. In this study, the effect of kefiran on the biological activity of Bacillus cereus strain B10502 extracellular factors was assessed by using cultured human enterocytes (Caco...
The effects of kefir-fermented milk were tested against a toxigenic strain of Bacillus cereus. The incubation of milk with B. cereus spores plus 5% kefir grains prevented spore germination and growth of vegetative forms. In contrast, when 1% kefir grains was used, no effects were observed. The presence of metabolically active kefir grains diminishe...
Eight Lactobacillus kefir strains isolated from different kefir grains were tested for their ability to antagonize Salmonella enterica serovar Enteritidis (Salmonella enteritidis) interaction with epithelial cells. L. kefir surface properties such as autoaggregation and coaggregation with Salmonella and adhesion to Caco-2/TC-7 cells were evaluated....
Fourier transform infrared (FT-IR) spectroscopy was used in combination with multivariate statistical analysis for differentiation of lactic bacteria isolated from kefir grains. Twelve reference strains and 42 lactobacilli isolates from four local kefir grains, previously identified by biochemical traditional techniques at species level were includ...
The effects of addition of kefiran, the exopolysaccharide found in kefir grains, on apparent viscosity (ηapp) and dynamic rheological properties of chemically acidified skim-milk gels were investigated. The effect of a heat treatment on kefiran–skim milk mixture was also evaluated. Gels without kefiran showed a pseudoplastic thixotropic behaviour w...
A probiotic is a microbial dietary adjuvant that beneficially affects the host physiology by modulating mucosal and systemic immunity, as well as improving nutritional and microbial balance in the intestinal tract (1).
Kefir is a fermented milk elaborated with kefir grains. It constitutes an ecological system composed by a protein-polysaccharide matrix on which a complex microbiota is naturally immobilized. The objective of this work was to develop an antibody-based method in order to achieve a simple and rapid way to quantify Lactobacillus kefir in a complex env...
In the present study we report for the first time the presence of S-layer proteins in Lactobacillus kefir and Lactobacillus parakefir isolated from kefir grains. Soluble whole-cell protein profile obtained either by mechanical disruption (X-press) or by a combined treatment with lysozyme and SDS on whole cells, showed a significant band of apparent...
Quantitative isolation of lactic acid bacteria exopolysaccharides (EPS) from dairy products is an important step to determine small amounts of EPS (between 25 and 890 mg.L-1) in a medium that contains 30 to 50 g.L-1 of lactose. Kefir grains CIDCA AGK1 are able to produce an exopolysaccharide commonly known as kefiran when grown in milk and deprotei...
Chemical and microbiological composition of four Argentinean kefir grains from different sources as well as characteristics of the corresponding fermented milk were studied. Kefir grains CIDCA AGK1, AGK2 and AGK4 did not show significant differences in their chemical and microbiological composition. In contrast, protein and yeast content of AGK3 wa...
Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysac...
In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44 degrees C) and suboptimal temperatures (30 degrees C). Acidification, viscosity, whey syneresis, and bacterial concentration of the final product were evaluated on single...
Milk and MRS broth fermented with kefir grains from different households were examined for inhibitory activity toward gram-negative and gram-positive strains. Fermented milk obtained with 10 g per 100 ml of inoculum (final pH 3.32 to 4.25) and MRS broth fermented with 1 and 10 g per 100 ml of inocula (final pH 4.18 to 5.25) had inhibitory power dem...
Kefir is a refreshing fermented milk with a slightly acidic taste obtained by incubating milk with kefir grains (Saloff-Coste, 1996). Kefir grains are a complex mixture of lactic acid bacteria and yeasts in a strong and specific association. They are characterized by an irregular form, a folded and uneven surface and a white or slightly yellow colo...
Whole-cell protein profiles of different strains of Lactobacillus delbrueckii isolated from dairy products were studied by capillary gel electrophoresis and PAGE. The high similarity among Lactobacillus delbrueckii profiles, including those of the type strains, confirmed the close phylogenetic relationship among the subspecies. However, some remark...
