Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt

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dc.contributor.author Ale, Elisa C.
dc.contributor.author Bourin, Maxence J. B.
dc.contributor.author Peralta, Guillermo Hugo
dc.contributor.author Burns, Patricia Graciela
dc.contributor.author Ávila, Olga Beatriz
dc.contributor.author Contini, Liliana
dc.contributor.author Reinheimer, Jorge
dc.contributor.author Binetti, Ana Griselda
dc.date.accessioned 2019-05-14T09:13:12Z
dc.date.available 2019-05-14T09:13:12Z
dc.date.issued 2019-05-07
dc.identifier.citation Ale, E. C., Bourin, M. J. B., Peralta, G. H., Burns, P. G., Ávila, O. B., Contini, L. and Binetti, A. G. (2019) ‘Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt’, International Dairy Journal. doi: 10.1016/j.idairyj.2019.04.014 en
dc.identifier.issn 0958-6946
dc.identifier.uri http://hdl.handle.net/10468/7897
dc.identifier.doi 10.1016/j.idairyj.2019.04.014 en
dc.description.abstract The roles of an exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 were studied individually or combined with a probiotic strain, Bifidobacterium animalis subsp. lactis INL1. EPS in its purified form caused an increase in the levels of cytokine TNF-α; both purified and crude EPS produced an increase in the regulatory cytokine IL-10. BALB/c mice received yoghurt with no additives (Y), with EPS (YE), with bifidobacteria (YB), or both (YEB) for 25 days. Only the YE group presented significantly increased concentrations of total short chain fatty acids (p < 0.05) including acetic and butyric acids; the levels of the C. coccoides cluster also rose over time (p < 0.05) for this group. A possible bifidogenic role was observed with the YEB group, reflected in the increasing levels of the genus Bifidobacterium along time (p < 0.05); this was not observed when the probiotic was administered solely (YB group). en
dc.description.sponsorship Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT) (Project PICT-2014-2046); Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) (Project PIP 2013 (112 201201 00124CO)); European Commission (Erasmus Mundus programme (AMIDILA)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.rights © 2019, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Exopolysaccharide en
dc.subject EPS en
dc.subject Lactobacillus fermentum Lf2 en
dc.subject Cytokine en
dc.subject Short chain fatty acids en
dc.subject Bifidogenic role en
dc.title Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Maxence Jean-Baptiste Bourin, Microbiology & APC Microbiome Institute, University College Cork, Cork, Ireland. T: +353-21-490-3000 en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2020-05-07
dc.description.version Accepted Version en
dc.contributor.funder Agencia Nacional de Promoción Científica y Tecnológica en
dc.contributor.funder Consejo Nacional de Investigaciones Científicas y Técnicas en
dc.contributor.funder European Commission en
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.bibliocheck In press. Check vol / issue / page range. Amend citation as necessary. en
dc.identifier.eissn 1879-0143


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© 2019, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2019, Elsevier B.V. All rights reserved. This manuscript version is made available under the CC BY-NC-ND 4.0 license.
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