Assessment of novel problotic Lactobacillus casei strains for the production of functional dairy foods

被引：113

作者：

Minelli, EB

Benini, A

Marzotto, M

Sbarbati, A

Ruzzenente, O

Ferrario, R

Hendriks, H

Dellaglio, F

机构：

[1] Univ Verona, Dept Med & Publ Hlth, Pharmacol Sect, I-37134 Verona, Italy

[2] Univ Verona, Dept Sci & Technol, I-37134 Verona, Italy

[3] Univ Verona, Dept Morphol & Biomed Sci, I-37134 Verona, Italy

[4] Azienda Osped Verona, I-37134 Verona, Italy

[5] Fattoria Scaldasole, Div PLADA NORD, Monguzzo, Como, Italy

[6] Univ Utrecht, Fac Med Vet, Dept Pathol, Utrecht, Netherlands

来源：

INTERNATIONAL DAIRY JOURNAL | 2004年 / 14卷 / 08期

关键词：

lactobacillus casei; probiotic; fermented milk; hypocholesterolemic; intestinal microflora;

D O I：

10.1016/j.idairyj.2004.01.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Selected Lactobacillus casei strains were examined for their potential use in new probiotic fermented milks by evaluation of their technological performances, in vitro adhesion capacity and intestinal transit tolerance after administration to rats. Serum, tissue and faecal samples were analysed before and during treatments. The number of intestinal lactobacilli increased significantly after administration of all four strains as verified by standard microbiological analysis, and specific polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Lactobacillus casei strains were also detected by PCR in faecal samples and specimens of the intestinal epithelium after treatment. Electron microscopy of gut mucosa revealed a thickening of the glycocalyx covering the enterocytes. In all treated rats, levels of serum triglycerides, cholesterol, transaminase and total bilirubin decreased. Microbiological and haematological parameters indicated that all four L. casei strains present favourable strain-specific properties for their utilisation in functional, health-favouring food. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：723 / 736

页数：14

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