Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese

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dc.contributor.authorDomingos-Lopes, M. F. P.
dc.contributor.authorStanton, Catherine
dc.contributor.authorRoss, R. Paul
dc.contributor.authorSilva, C. C. G.
dc.contributor.funderFundação para a Ciência e a Tecnologiaen
dc.contributor.funderFundo Regional para a Ciência e Tecnologiaen
dc.date.accessioned2021-10-07T12:37:51Z
dc.date.available2021-10-07T12:37:51Z
dc.date.issued2020-06-05
dc.date.updated2021-10-07T12:25:37Z
dc.description.abstractAims: This study was designed to select lactic acid bacteria with histamine- and cholesterol-reducing abilities to be used as potential probiotics. Methods and Results: Thirty strains of lactic acid bacteria isolated from an artisanal raw milk cheese were screened for their abilities to degrade histamine, reduce cholesterol and hydrolyse bile salts. Strains were also screened for safety and probiotic traits, such as resistance to gastrointestinal conditions, adhesion to Caco-2 cells, resistance to antibiotics and presence of virulence genes. Two Lactobacillus paracasei strains presented high cholesterol- and histamine-lowering abilities, tested negative for the presence of virulence genes and showed susceptibility to most important antibiotics. These strains were also shown to possess desirable in vitro probiotic properties, revealed by tolerance to gastrointestinal conditions and high adhesion to intestinal cells. Conclusions: Among the screened strains, Lb. paracasei L3C21M6 revealed the best cholesterol and histamine reducing abilities together with desirable probiotic and safety features to be used in food applications. Significance and Impact of the Study: The strain L3C21M6 is a good candidate for use as a probiotic with histamine-degrading activity and cholesterol lowering effect. In addition, this strain could be use in dairy foods to prevent histamine food poisoning.en
dc.description.sponsorshipFundação para a Ciência e Tecnologia (Project PTDC/AGRALI/104385/2008); Fundo Regional da Ciência e Tecnologia (M3.1.2/F/009/2011)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationDomingos-Lopes, M. F. P., Stanton, C., Ross, R. P. and Silva, C. C. G. (2020) 'Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese', Journal of Applied Microbiology, 129(6), pp. 1428-1440. doi: 10.1111/jam.14733en
dc.identifier.doi10.1111/jam.14733en
dc.identifier.eissn1365-2672
dc.identifier.endpage1440en
dc.identifier.issn1364-5072
dc.identifier.issued6en
dc.identifier.journaltitleJournal of Applied Microbiologyen
dc.identifier.startpage1428en
dc.identifier.urihttps://hdl.handle.net/10468/12062
dc.identifier.volume129en
dc.language.isoenen
dc.publisherJohn Wiley & Sons, Inc.en
dc.rights© 2021, Society for Applied Microbiology. Published by John Wiley & Sons, Inc. This is the peer reviewed version of the following item: Domingos-Lopes, M. F. P., Stanton, C., Ross, R. P. and Silva, C. C. G. (2020) 'Histamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheese', Journal of Applied Microbiology, 129(6), pp. 1428-1440, doi: 10.1111/jam.14733, which has been published in final form at https://doi.org/10.1111/jam.14733. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.en
dc.subjectLactobacillus Acidophilusen
dc.subjectTechnological propertiesen
dc.subjectBiogenic aminesen
dc.subjectBile saltsen
dc.subjectMetabolismen
dc.subjectProbioticsen
dc.subjectStrainsen
dc.subjectDegradationen
dc.subjectMechanismsen
dc.subjectDiversityen
dc.titleHistamine and cholesterol lowering abilities of lactic acid bacteria isolated from artisanal Pico cheeseen
dc.typeArticle (peer-reviewed)en
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