Publication: Potencial probiótico de "Lactobacillus reuteri" y aplicación de la reuterina como bioconservante alimentario
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2017-05-23
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Universidad Complutense de Madrid
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Abstract
Actualmente, el consumidor demanda alimentos menos procesados, más naturales y con una mayor vida útil. Esta tendencia ha aumentado el consumo de productos RTE (del inglés ready-to-eat), alimentos que se consumen directamente sin tratamiento higienizante o con un procesado mínimo, siendo susceptibles de contaminación con microorganismos patógenos durante el procesado y manipulación. Listeria monocytogenes, Salmonella spp. y Escherichia coli O157:H7 pueden entrar en contacto con los RTE en las operaciones anteriores, entrañando un riesgo para el consumidor. En el presente trabajo se ha propuesto la reuterina (REU), un compuesto antimicrobiano producido por algunas cepas de Lactobacillus reuteri durante el metabolismo anaerobio del glicerol, como bioconservante en alimentos RTE. Para ello, la reuterina se ha producido y purificado, añadiéndose a los alimentos de forma individual y en combinación con las altas presiones hidrostáticas (APH). Además, se han empleado otros bioconservantes como el sistema lactoperoxidasa (SLP) o la lactoferrina (LF) junto con las APH. La citotoxicidad de la reuterina se ha investigado mediante el empleo de células Hep G2. Asimismo, se ha comprobado el efecto antimicrobiano de la reuterina producida in situ mediante la adición de Lb. reuteri INIA P572 como cultivo bioprotector y glicerol en la elaboración de productos lácteos, así como su impacto en las características del queso. Finalmente, se ha evaluado el potencial probiótico de Lb. reuteri INIA P572 en un modelo de colon, en cultivos celulares y en un modelo murino de colitis ulcerosa inducida por sulfato de dextrano sódico. Se estudió el efecto antimicrobiano de los tres bioconservantes (REU, SLP y LF) junto con las APH (450 MPa/ 5 min) frente a L. monocytogenes, Salmonella spp. y E. coli O157:H7 en salmón ahumado y jamón cocido y su influencia sobre las características de los productos. La reuterina ejerció un efecto bacteriostático frente a L. monocytogenes y bactericida frente a E. coli O157:H7 y S. Enteritidis en jamón cocido y en salmón ahumado. En combinación con APH se consiguieron reducciones de aproximadamente 4 unidades logarítmicas para L. monocytogenes y superiores para el resto de patógenos. En salmón ahumado, se consiguió además reducir la formación de aminas biógenas tanto con la reuterina aplicada individualmente como combinada con las altas presiones hidrostáticas...
NOTA 520 8 Nowadays, the consumer demands less processed foods, being more natural and having a longer shelf-life. This trend has increased the consumption of ready-to-eat (RTE) products, which are consumed without further hygienization treatments. RTE foods are susceptible of contamination by food-borne pathogens such as Listeria monocytogenes, Salmonella spp. and Escherichia coli O157 H7 during processing and handling, representing a risk for consumers. In the present work reuterin (REU), an antimicrobial compound produced by some strains of Lb. reuteri during the anaerobic metabolism of glycerol, has been proposed as a biopreservative to increase the food safety of RTE products. Reuterin was produced, purified and added to RTE products individually or combined with high hydrostatic pressure (HHP). Besides, other biopreservatives like lactoperoxydase system (SLP) or lactoferrin (LF) were combined with the HHP. The reuterin cytotoxicity was assayed with Hep G2 cell line. Furthermore, the antimicrobial effect of in situ produced reuterin by the addition of Lb. reuteri INIA P572 as a bioprotective culture plus glycerol in the manufacture of cheese and the influence on cheese characteristics was investigated. Finally, the Lb. reuteri INIA P572 probiotic properties were researched in vitro, in a colonic model, using a cell line and by a mouse model of ulcerative colitic induced by dextran sodium sulphate. Cold smoked salmon and cooked ham were studied such as RTE products, by adding the three biopreservatives (REU, SLP y LF) with HHP (450 MPa/ 5 min) in order to check their antimicrobial activity against L. monocytogenes, Salmonella spp. and E. coli O157:H7 and the influence on the characteristics of the products. Reuterin in cold smoked salmon and cooked ham showed a bacteriostatic effect against L. monocytogenes and bactericidal activity against E. coli O157:H7 and S. Enteritidis. The combined treatment with HHP attained approximately 4 log units reductions of L. monocytogenes and higher with the rest of the pathogens. In cold smoked salmon reuterin alone and combined with HHP avoided the formation of biogenic amines. REU and SLP applied individually or combined with HHP reduced total viable counts, affecting slightly the colour and texture...
NOTA 520 8 Nowadays, the consumer demands less processed foods, being more natural and having a longer shelf-life. This trend has increased the consumption of ready-to-eat (RTE) products, which are consumed without further hygienization treatments. RTE foods are susceptible of contamination by food-borne pathogens such as Listeria monocytogenes, Salmonella spp. and Escherichia coli O157 H7 during processing and handling, representing a risk for consumers. In the present work reuterin (REU), an antimicrobial compound produced by some strains of Lb. reuteri during the anaerobic metabolism of glycerol, has been proposed as a biopreservative to increase the food safety of RTE products. Reuterin was produced, purified and added to RTE products individually or combined with high hydrostatic pressure (HHP). Besides, other biopreservatives like lactoperoxydase system (SLP) or lactoferrin (LF) were combined with the HHP. The reuterin cytotoxicity was assayed with Hep G2 cell line. Furthermore, the antimicrobial effect of in situ produced reuterin by the addition of Lb. reuteri INIA P572 as a bioprotective culture plus glycerol in the manufacture of cheese and the influence on cheese characteristics was investigated. Finally, the Lb. reuteri INIA P572 probiotic properties were researched in vitro, in a colonic model, using a cell line and by a mouse model of ulcerative colitic induced by dextran sodium sulphate. Cold smoked salmon and cooked ham were studied such as RTE products, by adding the three biopreservatives (REU, SLP y LF) with HHP (450 MPa/ 5 min) in order to check their antimicrobial activity against L. monocytogenes, Salmonella spp. and E. coli O157:H7 and the influence on the characteristics of the products. Reuterin in cold smoked salmon and cooked ham showed a bacteriostatic effect against L. monocytogenes and bactericidal activity against E. coli O157:H7 and S. Enteritidis. The combined treatment with HHP attained approximately 4 log units reductions of L. monocytogenes and higher with the rest of the pathogens. In cold smoked salmon reuterin alone and combined with HHP avoided the formation of biogenic amines. REU and SLP applied individually or combined with HHP reduced total viable counts, affecting slightly the colour and texture...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 06-06-2016