Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

Fifteen strains of lactic acid bacteria isolated from artisanal Cocido Mexican cheese were evaluated for their probiotic potential and capacity to modulate the immune system. The results revealed that the strains J20, J23, J24, J25, J27, J28, J32 and J37 presented the highest potential probiotic. So...

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Autores principales:	Lourdes Santiago-López, Adrián Hernández-Mendoza, Verónica Mata-Haro, Belinda Vallejo-Cordoba, Aarón F. González-Córdova
Formato:	article
Lenguaje:	EN
Publicado:	Taylor & Francis Group 2018
Materias:	lactic acid bacteria artisanal mexican cheese fermented milk immunomodulatory capacity Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
Acceso en línea:	https://doaj.org/article/86ea1b4d21af4998a93c9f40df9cef4c
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spelling	oai:doaj.org-article:86ea1b4d21af4998a93c9f40df9cef4c2021-11-26T11:19:46ZImmune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese0954-01051465-344310.1080/09540105.2018.1485632https://doaj.org/article/86ea1b4d21af4998a93c9f40df9cef4c2018-01-01T00:00:00Zhttp://dx.doi.org/10.1080/09540105.2018.1485632https://doaj.org/toc/0954-0105https://doaj.org/toc/1465-3443Fifteen strains of lactic acid bacteria isolated from artisanal Cocido Mexican cheese were evaluated for their probiotic potential and capacity to modulate the immune system. The results revealed that the strains J20, J23, J24, J25, J27, J28, J32 and J37 presented the highest potential probiotic. Some strains showed resistance to antibiotics; however, they did not exhibit haemolytic activity or mucin degradation. The auto-aggregation capacity ranged from 9.54% to 47.80%, and the hydrophobicity was 21.1%, 63.4% and 78.8% for J27, J24 and J37, respectively. The strains showed high survival capacity (>80%) under different storage conditions and the β-galactosidase activity was 241.77–249.25 MU. Furthermore, the administration of fermented milk by specific strains of Lactobacillus enhanced IL-10 levels and upregulated IL-6 and IgA levels in serum samples of rats. Therefore, the evaluated strains may modulate the immune system and may be good candidates for their inclusion in the manufacture of probiotic-fermented milk.Lourdes Santiago-LópezAdrián Hernández-MendozaVerónica Mata-HaroBelinda Vallejo-CordobaAarón F. González-CórdovaTaylor & Francis Grouparticlelactic acid bacteriaartisanal mexican cheesefermented milkimmunomodulatory capacityAgriculture (General)S1-972Immunologic diseases. AllergyRC581-607ENFood and Agricultural Immunology, Vol 29, Iss 1, Pp 911-929 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	lactic acid bacteria artisanal mexican cheese fermented milk immunomodulatory capacity Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607
spellingShingle	lactic acid bacteria artisanal mexican cheese fermented milk immunomodulatory capacity Agriculture (General) S1-972 Immunologic diseases. Allergy RC581-607 Lourdes Santiago-López Adrián Hernández-Mendoza Verónica Mata-Haro Belinda Vallejo-Cordoba Aarón F. González-Córdova Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese
description	Fifteen strains of lactic acid bacteria isolated from artisanal Cocido Mexican cheese were evaluated for their probiotic potential and capacity to modulate the immune system. The results revealed that the strains J20, J23, J24, J25, J27, J28, J32 and J37 presented the highest potential probiotic. Some strains showed resistance to antibiotics; however, they did not exhibit haemolytic activity or mucin degradation. The auto-aggregation capacity ranged from 9.54% to 47.80%, and the hydrophobicity was 21.1%, 63.4% and 78.8% for J27, J24 and J37, respectively. The strains showed high survival capacity (>80%) under different storage conditions and the β-galactosidase activity was 241.77–249.25 MU. Furthermore, the administration of fermented milk by specific strains of Lactobacillus enhanced IL-10 levels and upregulated IL-6 and IgA levels in serum samples of rats. Therefore, the evaluated strains may modulate the immune system and may be good candidates for their inclusion in the manufacture of probiotic-fermented milk.
format	article
author	Lourdes Santiago-López Adrián Hernández-Mendoza Verónica Mata-Haro Belinda Vallejo-Cordoba Aarón F. González-Córdova
author_facet	Lourdes Santiago-López Adrián Hernández-Mendoza Verónica Mata-Haro Belinda Vallejo-Cordoba Aarón F. González-Córdova
author_sort	Lourdes Santiago-López
title	Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese
title_short	Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese
title_full	Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese
title_fullStr	Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese
title_full_unstemmed	Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese
title_sort	immune response induced by fermented milk with potential probiotic strains isolated from artisanal cocido cheese
publisher	Taylor & Francis Group
publishDate	2018
url	https://doaj.org/article/86ea1b4d21af4998a93c9f40df9cef4c
work_keys_str_mv	AT lourdessantiagolopez immuneresponseinducedbyfermentedmilkwithpotentialprobioticstrainsisolatedfromartisanalcocidocheese AT adrianhernandezmendoza immuneresponseinducedbyfermentedmilkwithpotentialprobioticstrainsisolatedfromartisanalcocidocheese AT veronicamataharo immuneresponseinducedbyfermentedmilkwithpotentialprobioticstrainsisolatedfromartisanalcocidocheese AT belindavallejocordoba immuneresponseinducedbyfermentedmilkwithpotentialprobioticstrainsisolatedfromartisanalcocidocheese AT aaronfgonzalezcordova immuneresponseinducedbyfermentedmilkwithpotentialprobioticstrainsisolatedfromartisanalcocidocheese
_version_	1718409545439510528

Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

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