Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Leblanc, Jean Guy Joseph | - |
| dc.creator | Garro, Marisa Selva | - |
| dc.creator | Silvestroni, Aurelio | - |
| dc.creator | Connes, Cristelle | - |
| dc.creator | Piard, Jean Christophe | - |
| dc.creator | Sesma, Fernando Juan Manuel | - |
| dc.creator | Savoy, Graciela | - |
| dc.date | 2018-08-27T20:18:38Z | - |
| dc.date | 2018-08-27T20:18:38Z | - |
| dc.date | 2004-10 | - |
| dc.date | 2018-08-21T14:05:20Z | - |
| dc.date.accessioned | 2019-04-29T15:41:51Z | - |
| dc.date.available | 2019-04-29T15:41:51Z | - |
| dc.date.issued | 2004-10 | - |
| dc.identifier | Leblanc, Jean Guy Joseph; Garro, Marisa Selva; Silvestroni, Aurelio; Connes, Cristelle; Piard, Jean Christophe; et al.; Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 97; 4; 10-2004; 876-881 | - |
| dc.identifier | 1364-5072 | - |
| dc.identifier | http://hdl.handle.net/11336/57293 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/299802 | - |
| dc.description | Aims: Consumption of soya-derived products has been hampered by the presence of α-galactooligosaccharides (α-GOS) because mammals lack pancreatic α-galactosidase (α-Gal) which is necessary for their hydrolysis. These sugars thus reach the large intestine causing gastrointestinal disorders in sensitive individuals. The use of lactic acid bacteria (LAB) expressing α-Gal is a promising solution for the degradation of α-GOS in soyamilk. Methods and Results: The capacity of the LAB Lactobacillus fermentum CRL 722 to properly degrade α-GOS was studied in vitro using controlled fermentation conditions and in vivo using a rat model. Lactobacillus fermentum CRL 722 was able to grow on commercial soyamilk and completely eliminated stachyose and raffinose during fermentation because of its high α-Gal activity. Rats fed soyamilk fermented by this LAB had smaller caecums compared with rats fed unfermented soyamilk. Conclusions: Soyamilk fermentation by Lact. fermentum CRL 722 results in the reduction of α-GOS concentrations in soyamilk, thus eliminating possible undesirable physiological effects normally associated with its consumption. Significance and Impact of the Study: Fermentation with Lact. fermentum CRL 722 could prevent gastrointestinal disorders in sensitive individuals normally associated with the consumption of soya-based products. This LAB could thus be used in the elaboration of novel fermented vegetable products which better suit the digestive capacities of consumers. | - |
| dc.description | Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: Garro, Marisa Selva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: Silvestroni, Aurelio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: Connes, Cristelle. Institut National de la Recherche Agronomique; Francia | - |
| dc.description | Fil: Piard, Jean Christophe. Institut National de la Recherche Agronomique; Francia | - |
| dc.description | Fil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Wiley Blackwell Publishing, Inc | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1365-2672.2004.02389.x | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2672.2004.02389.x | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | Α-GALACTOSIDASE | - |
| dc.subject | Α-GOS | - |
| dc.subject | FLATULENCE | - |
| dc.subject | LACTIC ACID BACTERIA | - |
| dc.subject | SOYAMILK | - |
| dc.subject | Otras Ciencias Biológicas | - |
| dc.subject | Ciencias Biológicas | - |
| dc.subject | CIENCIAS NATURALES Y EXACTAS | - |
| dc.title | Reduction of α-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: In vitro and in vivo evaluation of fermented soyamilk | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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