اخبار و اعلانات

 آمار

تعداد نشریات51
تعداد شماره‌ها1,979
تعداد مقالات20,711
تعداد مشاهده مقاله34,320,685
تعداد دریافت فایل اصل مقاله17,428,183
فاطمی زاده, سعیده, حبیبی نجفی, محمدباقر, سندریس نیلسن, دنیس. (1402). اثر لاکتی پلانتی باسیلوس پلانتاروم پنیر موتال بر چسبندگی کرونوباکتر ساکازاکی به سلول‌های روده‌ای. سامانه مدیریت نشریات علمی, 19(4), 557-575. doi: 10.22067/ifstrj.2022.78002.1193
سعیده فاطمی زاده; محمدباقر حبیبی نجفی; دنیس سندریس نیلسن. "اثر لاکتی پلانتی باسیلوس پلانتاروم پنیر موتال بر چسبندگی کرونوباکتر ساکازاکی به سلول‌های روده‌ای". سامانه مدیریت نشریات علمی, 19, 4, 1402, 557-575. doi: 10.22067/ifstrj.2022.78002.1193
فاطمی زاده, سعیده, حبیبی نجفی, محمدباقر, سندریس نیلسن, دنیس. (1402). 'اثر لاکتی پلانتی باسیلوس پلانتاروم پنیر موتال بر چسبندگی کرونوباکتر ساکازاکی به سلول‌های روده‌ای', سامانه مدیریت نشریات علمی, 19(4), pp. 557-575. doi: 10.22067/ifstrj.2022.78002.1193
فاطمی زاده, سعیده, حبیبی نجفی, محمدباقر, سندریس نیلسن, دنیس. اثر لاکتی پلانتی باسیلوس پلانتاروم پنیر موتال بر چسبندگی کرونوباکتر ساکازاکی به سلول‌های روده‌ای. سامانه مدیریت نشریات علمی, 1402; 19(4): 557-575. doi: 10.22067/ifstrj.2022.78002.1193

اثر لاکتی پلانتی باسیلوس پلانتاروم پنیر موتال بر چسبندگی کرونوباکتر ساکازاکی به سلول‌های روده‌ای

مجله پژوهشهای علوم و صنایع غذایی ایران
مقاله 12، دوره 19، شماره 4 - شماره پیاپی 82، مهر و آبان 1402، صفحه 557-575    اصل مقاله (1.16 M)
نوع مقاله: مقاله پژوهشی
شناسه دیجیتال (DOI): 10.22067/ifstrj.2022.78002.1193
نویسندگان
سعیده فاطمی زاده1؛ محمدباقر حبیبی نجفی* 2؛ دنیس سندریس نیلسن3
1گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
2گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
3دانشکده علوم، دانشگاه کپنهاگ، دانمارک
چکیده
کرونوباکتر ساکازاکی موجب نگرانی تولیدکنندگان شیرخشک نوزادان است. در این مطالعه ایزوله لاکتی پلانتی باسیلوس پلانتاروم M17 از پنیر سنتی‌موتال (شماره دسترسی KX572391) به همراه سویه استاندارد لاکتوباسیلوس پلانتاروم (۸۰۱۴ATCC ) جهت کنترل کرونوباکتر ساکازاکی مورد بررسی قرار گرفتند. به منظور شناسایی خواص پروبیوتیکی و ایمنی، آزمون‌هایی جهت بررسی بقای جدایه، هیدرولیز ال- آرژنین، خود انبوهش[1]، حساسیت آنتی بیوتیکی، تولید ایزومرهای اسید لاکتیک، تولید آمین‌های بیوژنیک، فعالیت همولیتیک، چسبندگی به موسین و چسبندگی به سلول‌های Caco‑2 صورت پذیرفت. به منظور بررسی اثر ایزوله M17 بر کرونوباکتر ساکازاکی، پارامترهای هم انبوهش[2]، چسبندگی به موسین و چسبندگی به سلول‌های Caco‑2 به همراه باکتری استاندارد پروبیوتیک لاکتوباسیلوس رامنوسوس LGG صورت پذیرفت. سویه M17 ۹۱٪ در شرایط مشابه اسید معده و ۸۹٪ در غلظت مشابه نمک‌های صفراوی زنده ماند، و توانایی خود انبوهش بیش از ۲۴٪ را نشان داد. چسبندگی ایزوله M17 در شرایط برون تنی به موسین و سلول‌‌های Caco‑2 به ترتیب در مقادیر ۱۲ و ۷٪ ثبت شد. ایزوله مورد مطالعه دارای ویژگی‌های پروبیوتیکی مناسبی در مقایسه با نمونه استاندارد است و می‌تواند کاندید مناسبی جهت استفاده به عنوان پروبیوتیک در شیرخشک نوزادان باشد. با این حال، در آزمون حساسیت آنتی بیوتیکی، ایزوله M17 در برابر کانامایسین و کلیندامایسین مقاومت نشان داد، که این ویژگی امکان استفاده از این ایزوله را محدود خواهد کرد. نتایج برآورد اثر پروبیوتیکی M17 بر کرونوباکتر ساکازاکی نشان از عملکرد مشابه با سویه استاندارد LGG دارد.
 
[1]- Auto-aggregation
[2]- Co-aggregation
کلیدواژه‌ها
پروبیوتیک؛ کرونوباکتر ساکازاکی؛ لاکتی پلانتی باسیلوس پلانتاروم؛ ویژگی های برون تنی
مراجع
  1. Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N.P., & Ayyash, M. (2017). Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT—Food Science and Technology, 79, 316–325. http://dx.doi.org/10.1016%2Fj.lwt.2017.01.041
  2. Agostoni, C., Axelsson, I., Goulet, O., Koletzko, B., Michaelsen, K.F., Puntis, J.W.L., Rigo, J., Shamir, R., Szajewska, H., Turck, D., Vandenplas, Y., & Weaver, L.T. (2004). Preparation and handling of powdered infant formula: a commentary by the ESPGHAN committee on nutrition. Journal of Pediatric Gastroenterology and Nutrition, 39, 320–322. https://doi.org/10.1097/00005176-200410000-00002
  3. Arboleya, S., González, S., Salazar, N., Ruas-Madiedo, P., de los Reyes-Gavilán, C.G., & Gueimonde, M. (2012). Development of probiotic products for nutritional requirements of specific human populations. Engineering in Life Sciences, 12, 368–376. https://doi.org/10.1002%2Felsc.201100129
  4. Aristoy, M.C., & Toldrá, F. (2012). Essential Amino Acids. Handbook of analysis of active compounds in functional foods. Boca Raton: CRC press.
  5. Azizi, F., Habibi Najafi, M.B., & Edalatian Dovom, M.R. (2017). The biodiversity of Lactobacillus from Iranian raw milk Motal cheese and antibacterial evaluation based on bacteriocin-encoding genes. AMB Expr, 7, 176. https://doi.org/10.1186/s13568-017-0474-2
  6. Bacha, K., Mehari, T., & Ashenafi, M. (2010). Antimicrobial susceptibility patterns of LAB isolated from Wakalim, a traditional Ethiopian fermented sausage. Journal of Food Safety, 30, 213–223. http://dx.doi.org/10.1111/j.1745-4565.2009.00201.x
  7. Barrett, K.E., Barman, S.M., Boitano, S., & Brooks, H.L. (Eds.).(2018). Ganong’s Review of Medical Physiology, 25e. McGraw Hill.
  8. Bassyouni, R.H., Abdel-All, W. S., Fadl, M.G., Abdel-All, S., & Kamel, Z. (2012). Characterization of lactic acid bacteria isolated from dairy products in Egypt as a probiotic. Life Science Journal, 9, 2924–2933.
  9. Bengoa, A.A., Zavala, L., Carasi, P., Trejo, S.A., Bronsoms, S., Serradell, M.L.Á., Garrote, G.L., & Abraham, A.G. (2018). Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin. Food Research International, 103, 462-467. https://doi.org/10.1016/j.foodres.2017.09.093
  10. Blackburn, S. (2016). Maternal, Fetal, & Neonatal Physiology: A Clinical Perspective. Saunders Elsevier.
  11. Botes, M., Van Reenen, C.A., L. & Dicks, M.T. (2008). Evaluation of Enterococcus mundtii ST4SA and Lactobacillus plantarum 423 as probiotics by using a gastrointestinal model with infant milk formulations as substrate. International Journal of Food Microbiology, 128, 362–370. https://doi.org/10.1016/j.ijfoodmicro.2008.09.016
  12. Bover-Cid, S., & Holzapfel, W.H. (1999). Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology, 53, 33–41. https://doi.org/10.1016/s0168-1605(99)00152-x
  13. Bowen, A.B., & Braden, C.R. (2006). Invasive Enterobacter sakazakii disease in infants. Emerging Infectious Diseases, 12, 1185-1189. http://dx.doi.org/10.3201/eid1208.051509
  14. Briske-Anderson, M.J., Finley, J.W., & Newman, S.M. (1997). The influence of culture time and passage number on the morphological and physiological development of Caco-2 cells. Society for Experimental Biology and Medicine, 214(3). https://doi.org/10.3181/00379727-214-44093
  15. Byakika, S., Mukisa, I.M., Byenkya, Y., & Muyanja, C. (2020). Probiotic potential of lactic acid starter cultures isolated from a traditional fermented sorghum-millet beverage. International Journal of Microbiology, https://doi.org/10.1155/2020/7825943
  16. Caballero-Franco, C., Keller, K., De Simone, C., & Chadee K. (2007). The VSL#3 probiotic formula induces mucin gene expression and secretion in colonic epithelial cells. American Journal of Physiology-Gastrointestinal and Liver Physiology, 292, 315–322. https://doi.org/10.1152/ajpgi.00265.2006
  17. Campana, R., van Hemert, S., & Baffone, W. (2017). Strain‑specific probiotic properties of lactic acid bacteria and their interference with human intestinal pathogens invasion. Gut Pathogens, 9, 12. https://doi.org/10.1186/s13099-017-0162-4
  18. Cekola, P.L., Czerkies, L.A., Storm, H.M., Wang, M.H., Roberts, J., & Saavedra, J.M. (2015). Growth and tolerance of term infants fed formula with probiotic Lactobacillus reuteri. Clinical Pediatrics, 54(12), 1175-84. https://doi.org/10.1177/0009922815574076
  19. Charchoghlyan, H., Kwon, H., Hwang, D.J., Lee, J.S., Lee, J., & Kim, M. (2016). Inhibition of Cronobacter sakazakii by Lactobacillus acidophilusv. Er2 317/402. Korean Journal for Food Science of Animal Resources, 36(5), 635-640. https://doi.org/10.5851%2Fkosfa.2016.36.5.635
  20. Chou L.S., & Weimer, B. (1999). Isolation and characterization of acid- and bile-tolerant isolates from strains of Lactobacillus acidophilus. Journal of Dairy Science, 82, 23–31. https://doi.org/10.3168/jds.s0022-0302(99)75204-5
  21. CODEX Alimentarius Commission. (2008). Cac/rcp 66-2008 Code of Hygienic Practice for Powdered Infant Formula for Infants and Young Children. Joint FAO/WHO food standards programme. Food and Agriculture Organization of the United Nations, Rome, Italy.
  22. Collado, M.C., Isolauri, E., & Salminen, S. (2008a). Specific probiotic strains and their combinations counteract adhesion of Enterobacter sakazakii to intestinal mucus. FEMS Microbiology Letters, 285, 58–64. https://doi.org/10.1111/j.1574-6968.2008.01211.x
  23. Collado, M.C., Meriluoto, J., & Salminen, S. (2007). Role of commercial probiotic strains against human pathogen adhesion to intestinal mucus. Letters in Applied Microbiology, 45(4), 454-60. https://doi.org/10.1111/j.1472-765x.2007.02212.x
  24. Collado, M.C., Meriluoto, J., & Salminen, S. (2008b). Adhesion and aggregation properties of probiotic and pathogen strains. European Food Researchand Technology, 226, 1065–1073. https://doi.org/10.1007/s00217-007-0632-x
  25. de Carvalho, K.G., Kruger, M.F., Furtado, D.N., Todorov, S.D., & de Melo Franco, B.D.G. (2009). Evaluation of the role of environmental factors in the human gastrointestinal tract on the behaviour of probiotic cultures of Lactobacillus casei Shirota and Lactobacillus casei LC01 by the use of a semi-dynamic in vitro Annals of Microbiology, 59(3), 439-445. https://doi.org/10.1007/BF03175128
  26. Del Re, B., Sgorbati, B., Miglioli, M., & Palenzona, D. (2000). Adhesion, autoaggregation and hydrophobicity of 13 strains of Bifidobacterium longum. Letters in Applied Microbiology, 31, 438-442. https://doi.org/10.1046/j.1365-2672.2000.00845.x
  27. Drudy, D., Mullane, N.R., Quinn, T., Wall, P.G., & Fanning, S. (2006). Enterobacter sakazakii: An emerging Pathogen in Powdered Infant Formula. Clinical Infectious Diseases, 42, 996–1002. https://doi.org/10.1086/501019
  28. Erickson, T., Ahrens, W.R., Aks, S., Baum, C., & Ling, L. (2005). Pediatric Toxicology: Diagnosis and Management of the Poisoned Child. New York: McGraw-Hill.
  29. Erkkilä, S., Petäjä, E., Eerola, S., Lilleberg, L., Mattila-Sandholm, T., & Suihko, M.L. (2001). Flavour profiles of dry sausages fermented by selected novel meat starter cultures. Meat Science, 58, 111–116. https://doi.org/10.1016/s0309-1740(00)00135-2
  30. European Food Safety Authority. (2008). Technical guidance prepared by the panel on additives and products or substances used in animal feed (FEEDAP) on the update of the criteria used in the assessment of bacterial resistance to antimicrobials of human or veterinary importance. EFSA Journal, 732, 1–15. https://doi.org/10.2903/j.efsa.2008.732
  31. Ewaschuk, J.B., Naylor, J.M., & Zello, G.A. (2005). D-lactate in human and ruminant metabolism. The Journal of Nutrition, 135(7), 1619-25. https://doi.org/10.1093/jn/135.7.1619
  32. (2007). Enterobacter sakazakii and other microorganisms in powdered infant formula. Food and Agriculture Organization of the United Nations, Rome, Italy.
  33. FAO/WHO. (2001). Evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report on joint FAO/WHO expert consultation, Córdoba, Argentina.
    http://www.who.int/foodsafety/publications/fs_management/en/probiotics.pdf?ua=1
  34. FAO/WHO. (2006a). Expert meeting on Enterobacter sakazakii and Salmonella in powdered infant Food and agriculture organization of the United Nations, Rome, Italy.
  35. FAO/WHO. (2006b). Probiotics in food; Health and nutritional properties and guidelines for evaluation. Rome, Italy.
  36. Farmer, J.J., Asbury, M.A., Hickman, F.W., & Brenner, D.J. (1980). The Enterobacteriaceae study group Enterobacter sakazakii: A New Species of “Enterobacteriaceae” Isolated from Clinical Specimens. International Journal of Systematic Bacteriology, 30, 569-584. https://doi.org/10.1099/00207713-30-3-569
  37. Fontana, L., Bermudez-Brito, M., Plaza-Diaz, J., Muñoz-Quezada, S., & Gil, A. (2013). Sources, isolation, characterisation and evaluation of probiotics. British Journal of Nutrition, 109, 35–50. https://doi.org/10.1017/s0007114512004011
  38. Food Safety Authority of Ireland. (2011). Guidance Note No. 18: Validation of Product Shelf-Life (Revision 1); Dublin, Ireland.
  39. Grady Jr, C.L., Daigger, G.T., Love, N.G., & Filipe, C.D. (2011). Biological Wastewater Treatment, CRC Press, Boca Raton, FL, USA. https://doi.org/10.1201/b13775
  40. Grodner, M., Escott-Stump, S., & Dorner, S. (2021). Nutritional Foundations and Clinical Applications A Nursing Approach.
  41. Guarner, F., & Schaafsma, G.J. (1998). Probiotics. International Journal of Food Microbiology, 39, 237-238. https://doi.org/10.1016/s0168-1605(97)00136-0
  42. Gurtler, J.B., Kornacki, J.L., & Beuchat, L.R. (2005). Enterobacter sakazakii: A coliform of increased concern to infant health. International Journal of Food Microbiology, 104, 1–34. https://doi.org/10.1016/j.ijfoodmicro.2005.02.013
  43. Holý, O., & Forsythe, S. (2014). Cronobacter as emerging causes of healthcare-associated infection. Journal of Hospital Infection, 86, 169-177. https://doi.org/10.1016/j.jhin.2013.09.011
  44. Hummel, A.S., Hertel, C., Holzapfel, W.H., & Franz, C.M.A.P. (2007). Antibiotic resistances of starter and probiotic strains of lactic acid bacteria. Applied and Environmental Microbiology, 73, 730–739. https://doi.org/10.1128/aem.02105-06
  45. Hunter, C.J., Williams, M., Petrosyan, M., Guner, Y., Mittal, R., Mock, D., Upperman, J.S., Ford, H.R., & Prasadarao, N.V. (2009). Lactobacillus bulgaricus prevents intestinal epithelial cell injury caused by Enterobacter sakazakii-induced nitric oxide both in vitro and in the newborn rat model of necrotizing enterocolitis. Infection and Immunity, 77(3), 1031-1043. https://doi.org/10.1128/iai.01192-08
  46. Iranian National Standard No. 19459. (2014). Probiotic microorganisms specifications and test methods. Iranian Standards and Industrial Research Institute, Tehran.
  47. Jose, N., Bunt, C., & Hussain, M. (2015). Comparison of microbiological and probiotic characteristics of lactobacilli isolates from dairy food products and animal rumen contents. Microorganisms, 3, 198–212. https://doi.org/10.3390/microorganisms3020198
  48. Kaktcham, N.F., Zambou, F.M., El-Soda, T.M., & Choudhary, M.I. (2012). Antimicrobial and safety properties of lactobacilli isolated from two Cameroonian traditional fermented foods. Scientia Pharmaceutica, 80, 189–203. https://doi.org/10.3797/scipharm.1107-12
  49. Kent, R.M., Fitzgerald, G.F., Hill, C., Stanton, C., & Ross, R.P. (2015). Novel approaches to improve the intrinsic microbiological safety of powdered infant milk formula. Nutrients, 7, 1217-1244. https://doi.org/10.3390%2Fnu7021217
  50. Kos, B., Suskovic, J., Goreta, J., & Matosic, S. (2000). Effect of protectors on the viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions. Food Technologyand Biotechnology, 38, 121-127.
  51. Lai, K.K. (2001). Enterobacter sakazakii infections among neonates, infants, children and adults. Medicine, 80, 113-122. https://doi.org/10.1097/00005792-200103000-00004
  52. Lee, Y.K., & Puong, K.Y. (2002). Competition for adhesion between probiotics and human gastrointestinal pathogens in presence of carbohydrate. British Journal of Nutrition, 88, 101–108. https://doi.org/10.1079/bjn2002635
  53. Li, Q., Liu, X., Dong, M., Zhou, J., & Wang, Y. (2015). Aggregation and adhesion abilities of 18 lactic acid bacteria strains isolated from traditional fermented food. International Journal of Agricultural Policy and Research, 3, 84–92.
  54. Liong, M.T., & Shah N.P. (2005). Acid and bile tolerance and cholesterol removal ability of lactobacilli strains. Journal of Dairy Science, 88, 55–66. https://doi.org/10.3168/jds.s0022-0302(05)72662-x
  55. Liu, W., Chen, M., & Duo, L. (2020). Characterization of potentially probiotic lactic acid bacteria and bifidobacteria isolated from human colostrum. Journal of Dairy Science, 103, 4013–4025. https://doi.org/10.3168/jds.2019-17602
  56. Mathara, J., Schillinger, U., & Guigas, C. (2008). Functional characteristics of Lactobacillus from traditional Maasai fermented milk products in Kenya. International Journal of Food Microbiology, 126, 57–64. https://doi.org/10.1016/j.ijfoodmicro.2008.04.027
  57. Mathur, S., & Singh, R. (2005). Antibiotic resistance in food lactic acid bacteria-a review. International Journal of Food Microbiology, 105, 281–295. https://doi.org/10.1016/j.ijfoodmicro.2005.03.008
  58. Mohan Nair, M.K., Venkitanarayanan, K., Silbart, L.K., & Kim, K.S. (2009). Outer Membrane Protein A (OmpA) of Cronobacter sakazakii Binds Fibronectin and Contributes to Invasion of Human Brain Microvascular Endothelial Cells. Foodborne Pathogens and Disease, 6(4), 495-501. https://doi.org/10.1089/fpd.2008.0228
  59. Møller, C.O.A., Ücok, E.F., & Rattray, F.P. (2020). Histamine forming behaviour of bacterial isolates from aged cheese. Food Research International, 128, 108719. https://doi.org/10.1016/j.foodres.2019.108719
  60. Muñoz-Quezada, S., Chenoll, E., Vieites, J.M., Genovés, S., Maldonado, J., Bermúdez-Brito, M., Gomez-Llorente, C., Matencio, E., Bernal, M.J., Romero, F., Suárez, A., Ramón, D., & Gil, A. (2013). Isolation, identification and characterisation of three novel probiotic strains (Lactobacillus paracasei CNCM I-4034, Bifidobacterium breve CNCM I-4035 and Lactobacillus rhamnosus CNCM I-4036) from the faeces of exclusively breast-fed infants. British Journal of Nutrition, 109, S51–S62. https://doi.org/10.1017/s0007114512005211
  61. Nazarowec-White, M., & Farber, J.M. (1997). Enterobacter sakazakii: A review. International Journal of Food Microbiology, 34, 103-113. https://doi.org/10.1016/s0168-1605(96)01172-5
  62. Olasupo, N.A., Schillinger, U., & Holzapfel, W.H. (2001). Studies on some technological properties of predominant lactic acid bacteria isolated from Nigerian fermented foods. Food Biotechnology, 15(3), 157-167. http://dx.doi.org/10.1081/FBT-100107627
  63. Özogul, F., & Özogul, Y. (2007). The ability of biogenic amines and ammonia production by single bacterial cultures. European Food Research and Technology, 225, 385-394. http://dx.doi.org/10.1007/s00217-006-0429-3
  64. Pagotto, F.J., & Farber, J.M. (2009). Cronobacter (Enterobacter sakazakii): Advice, policy and research in Canada. International Journal of Food Microbiology, 136, 238-245. https://doi.org/10.1016/j.ijfoodmicro.2009.05.010
  65. Papagaroufalis, K., Fotiou, A., Egli, D., Tran, L.A., & Steenhout, P. (2014). A randomized double blind controlled safety trial evaluating D-lactic acid production in healthy infants fed a Lactobacillus reuteri-containing formula. Nutrition and Metabolic Insights, 7, 19-27. https://doi.org/10.4137/nmi.s14113
  66. Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E., & Kotzekidou, P. (2003). Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties. Meat Science, 65, 859–867. https://doi.org/10.1016/s0309-1740(02)00292-9
  67. Pereira, C.I., Barreto Crespo, M.T. & San Romao, M.V. (2001). Evidence for proteolytic activity and biogenic amines production in Lactobacillus curvatus and homohiochii. International Journal of Food Microbiology, 68, 211–216. https://doi.org/10.1016/s0168-1605(01)00534-7
  68. Pérez Martínez, G., Bäuerl, C., & Amores, M.C.C. (2012). Selection and evaluation of probiotics. In L. M. L. Nollet and F. Toldrá eds. Handbook of analysis of active compounds in functional foods. CRC Press; Taylor & Francis Group.
  69. Pesavento, G., Calonico, C., Ducci, B., Magnanini, A., & Lo Nostro, A. (2014). Prevalence and antibiotic resistance of Enterococcus isolated from retail cheese, ready-to-eat salads, ham, and raw meat. Food Microbiology, 41, 1-7. https://doi.org/10.1016/j.fm.2014.01.008
  70. Pianpumepong, P. & Noomhorm, A. (2010). Isolation of probiotic bacteria from turmeric (Curcuma longa) and its application in enriched beverages. International Journal of Food Science and Technology, 45, 2456–2462. http://dx.doi.org/10.1111/j.1365-2621.2010.02337.x
  71. Połka, J., Morelli, L., & Patrone, V. (2016). Microbiological cutoff values: A critical issue in phenotypic antibiotic resistance assessment of Lactobacilli and Bifidobacteria. Microbial Drug Resistance, 24, 345-370. https://doi.org/10.1089/mdr.2015.0328
  72. Priyadarshani, W.M.D., & Rakshit, S.K. (2011). Screening selected strains of probiotic lactic acid bacteria for their ability to produce biogenic amines (histamine and tyramine). International Journal of Food Science & Technology, 46, 2062–2069. http://dx.doi.org/10.1111/j.1365-2621.2011.02717.x
  73. Radulović, Z., Petrović, T., & Bulajić, S. (2012). Antibiotic susceptibility of probiotic bacteria. http://cdn.intechopen.com/pdfs/34710/InTechAntibiotic_susceptibility_of_probiotic_bacteria.pdf
  74. Redruello, B., Ladero, V., Cuesta, I., Álvarez-Buylla, J.R., Martín, M.C., Fernández, M., & Alvarez, M.A. (2013). A fast, reliable, ultra high performance liquid chromatography method for the simultaneous determination of amino acids, biogenic amines and ammonium ions in cheese, using diethyl ethoxymethylenemalonate as a derivatising agent. Food Chemistry, 139(1-4), 1029-35. https://doi.org/10.1016/j.foodchem.2013.01.071
  75. Reid, G., McGroarty, J.A., Angotti, R., & Cook, R.L. (1988). Lactobacillus inhibitor production against Escherichia coli and coaggregation ability with uropathogens. Canadian Journal of Microbiology, 34, 344–351. https://doi.org/10.1139/m88-063
  76. Ruiz-Moyano, S., Martín, A., Benito, M.J., Casquete, R., Serradilla, M.J., & Córdoba, M.d.G. (2009). Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages. Meat Science, 83, 460–467. https://doi.org/10.1016/j.meatsci.2009.06.027
  77. Sherman, P.M., Johnson-Henry, K.C., Yeung, H.P., Ngo, P.S.C., Goulet, J., & Tompkins, T.A. (2005). Probiotics reduce enterohemorrhagic Escherichia coli O157:H7- and enteropathogenic E. coli O127:H6-induced changes in polarized T84 epithelial cell monolayers by reducing bacterial adhesion and cytoskeletal rearrangements. Infection and Immunity, 73, 5183–5188. https://doi.org/10.1128/iai.73.8.5183-5188.2005
  78. Singhal, K., Joshi, H., & Chaudhary B.L. (2010). Bile and acid tolerance ability of probiotic Lactobacillus Journal of Global Pharma Technology, 2, 17–25.
  79. Srimahaeak, T., Bianchi, F., Chlumsky, O., Larsen, N., & Jespersen, L. (2021). In-vitro study of Limosilactobacillus fermentum PCC adhesion to and integrity of the Caco-2 cell monolayers as affected by pectins. Journal of Functional Foods, 79. https://doi.org/104395.10.1016/j.jff.2021.104395
  80. Tomás, M.S.J., Wiese, B., & Nader-Macías, M.E. (2005). Effects of culture conditions on the growth and auto-aggregation ability of vaginal Lactobacillus johnsonii CRL 1294. Journal of Applied Microbiology, 99, 1383–1391. https://doi.org/10.1111/j.1365-2672.2005.02726.x
  81. Tomáška, M., Drončovský, M., Klapáčová, L., Slottová, A., & Kološta, M. (2015). Potential probiotic properties of Lactobacilli isolated from goat´s milk.Potravinarstvo Slovak Journal of Food Sciences, 9(1), 66–71. https://doi.org/10.5219/434
  82. Veerappan, G.R., Betteridge, J., & Young, P.E. (2012). Probiotics for the treatment of inflammatory bowel disease. Current Gastroenterology Reports, 14, 324–333. https://doi.org/10.1007/s11894-012-0265-5
Vitetta, L., Coulson, S., Thomsen, M., Nguyen, T., & Hall, S. (2017). Probiotics, D-Lactic acidosis, oxidative stress and strain specificity. Gut Microbes, 4, 311-322. https://doi.org/10.1080/19490976.2017.1279379

آمار
تعداد مشاهده مقاله: 4,489
تعداد دریافت فایل اصل مقاله: 296


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب