Boza, a natural source of probiotic lactic acid bacteria
Aims: To evaluate the probiotic properties of strains isolated from boza, a traditional beverage produced from cereals. Methods and Results: The strains survived low pH conditions (pH 3.0), grew well at pH 9.0 and were not inhibited by the presence of 0.3% (w/v) oxbile. Cytotoxicity levels of the ba...
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2008
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_13645072_v104_n2_p465_Todorov http://hdl.handle.net/20.500.12110/paper_13645072_v104_n2_p465_Todorov |
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paper:paper_13645072_v104_n2_p465_Todorov2023-06-08T16:11:43Z Boza, a natural source of probiotic lactic acid bacteria Boza Lactic acid bacteria Probiotic bacteriocin probiotic agent adhesion bacterium growth hydrophobicity pH survival toxicity article bacterial strain bacterial survival cell adhesion cell aggregation cell strain CACO 2 cell strain HT29 controlled study cytotoxicity gastrointestinal tract Herpes simplex virus 1 human human cell hydrophobicity lactic acid bacterium Lactobacillus rhamnosus Mycobacterium tuberculosis protein expression simulation Human herpesvirus 1 Lactobacillus rhamnosus Listeria innocua Mycobacterium tuberculosis Aims: To evaluate the probiotic properties of strains isolated from boza, a traditional beverage produced from cereals. Methods and Results: The strains survived low pH conditions (pH 3.0), grew well at pH 9.0 and were not inhibited by the presence of 0.3% (w/v) oxbile. Cytotoxicity levels of the bacteriocins, expressed as CC 50 , ranged from 38 to 3776 μg ml -1 . Bacteriocin bacST284BZ revealed high activity (EC 50 = 735 μg ml -1 ) against herpes simplex virus type 1. Growth of Mycobacterium tuberculosis was 69% repressed after 5 days in the presence of bacST194BZ. Various levels of auto-cell aggregation and co-aggregation with Listeria innocua LMG 13568 were observed. Adhesion of the probiotic strains to HT-29 cells ranged from 18 to 22%. Conclusions: Boza is a rich source of probiotic lactic acid bacteria. All strains survived conditions simulating the gastrointestinal tract and produced bacteriocins active against a number of pathogens. Adherence to HT-29 and Caco-2 cells was within the range reported for Lactobacillus rhamnosus GG, a well-known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics. Significance and Impact of the Study: Boza contains a number of different probiotic lactic acid bacteria and could be marketed as a functional food product. © 2007 The Authors. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_13645072_v104_n2_p465_Todorov http://hdl.handle.net/20.500.12110/paper_13645072_v104_n2_p465_Todorov |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Boza Lactic acid bacteria Probiotic bacteriocin probiotic agent adhesion bacterium growth hydrophobicity pH survival toxicity article bacterial strain bacterial survival cell adhesion cell aggregation cell strain CACO 2 cell strain HT29 controlled study cytotoxicity gastrointestinal tract Herpes simplex virus 1 human human cell hydrophobicity lactic acid bacterium Lactobacillus rhamnosus Mycobacterium tuberculosis protein expression simulation Human herpesvirus 1 Lactobacillus rhamnosus Listeria innocua Mycobacterium tuberculosis |
| spellingShingle |
Boza Lactic acid bacteria Probiotic bacteriocin probiotic agent adhesion bacterium growth hydrophobicity pH survival toxicity article bacterial strain bacterial survival cell adhesion cell aggregation cell strain CACO 2 cell strain HT29 controlled study cytotoxicity gastrointestinal tract Herpes simplex virus 1 human human cell hydrophobicity lactic acid bacterium Lactobacillus rhamnosus Mycobacterium tuberculosis protein expression simulation Human herpesvirus 1 Lactobacillus rhamnosus Listeria innocua Mycobacterium tuberculosis Boza, a natural source of probiotic lactic acid bacteria |
| topic_facet |
Boza Lactic acid bacteria Probiotic bacteriocin probiotic agent adhesion bacterium growth hydrophobicity pH survival toxicity article bacterial strain bacterial survival cell adhesion cell aggregation cell strain CACO 2 cell strain HT29 controlled study cytotoxicity gastrointestinal tract Herpes simplex virus 1 human human cell hydrophobicity lactic acid bacterium Lactobacillus rhamnosus Mycobacterium tuberculosis protein expression simulation Human herpesvirus 1 Lactobacillus rhamnosus Listeria innocua Mycobacterium tuberculosis |
| description |
Aims: To evaluate the probiotic properties of strains isolated from boza, a traditional beverage produced from cereals. Methods and Results: The strains survived low pH conditions (pH 3.0), grew well at pH 9.0 and were not inhibited by the presence of 0.3% (w/v) oxbile. Cytotoxicity levels of the bacteriocins, expressed as CC 50 , ranged from 38 to 3776 μg ml -1 . Bacteriocin bacST284BZ revealed high activity (EC 50 = 735 μg ml -1 ) against herpes simplex virus type 1. Growth of Mycobacterium tuberculosis was 69% repressed after 5 days in the presence of bacST194BZ. Various levels of auto-cell aggregation and co-aggregation with Listeria innocua LMG 13568 were observed. Adhesion of the probiotic strains to HT-29 cells ranged from 18 to 22%. Conclusions: Boza is a rich source of probiotic lactic acid bacteria. All strains survived conditions simulating the gastrointestinal tract and produced bacteriocins active against a number of pathogens. Adherence to HT-29 and Caco-2 cells was within the range reported for Lactobacillus rhamnosus GG, a well-known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics. Significance and Impact of the Study: Boza contains a number of different probiotic lactic acid bacteria and could be marketed as a functional food product. © 2007 The Authors. |
| title |
Boza, a natural source of probiotic lactic acid bacteria |
| title_short |
Boza, a natural source of probiotic lactic acid bacteria |
| title_full |
Boza, a natural source of probiotic lactic acid bacteria |
| title_fullStr |
Boza, a natural source of probiotic lactic acid bacteria |
| title_full_unstemmed |
Boza, a natural source of probiotic lactic acid bacteria |
| title_sort |
boza, a natural source of probiotic lactic acid bacteria |
| publishDate |
2008 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_13645072_v104_n2_p465_Todorov http://hdl.handle.net/20.500.12110/paper_13645072_v104_n2_p465_Todorov |
| _version_ |
1768543861760589824 |