Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/42503
metadata.artigo.dc.title: Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria
metadata.artigo.dc.creator: Menezes, Aline Galvão Tavares
Melo, Dirceu de Sousa
Ramos, Cintia Lacerda
Moreira, Silvino Intra
Alves, Eduardo
Schwan, Rosane Freitas
metadata.artigo.dc.subject: Caco-2 cells
Foodborne pathogens
Competitive inhibition
Exclusion inhibition
Laser confocal microscopies
Alimentos fermentados
Leveduras
Patógenos de origem alimentar
Células Caco-2
Microscópio Confocal
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Mar-2020
metadata.artigo.dc.identifier.citation: MENEZES, A. G. T. et al. Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria. Microbial Pathogenesis, [S. I.], v. 140, 2020. DOI: https://doi.org/10.1016/j.micpath.2020.103969.
metadata.artigo.dc.description.abstract: The consumption of probiotics has increased due to the reported health benefits, mainly in preventing or treating gastrointestinal pathology. This study investigated the antimicrobial capacity of yeasts, Saccharomyces cerevisiae and Pichia kluyveri, previously isolated from fermented foods (indigenous beverage, kefir and cocoa) against the adhesion of foodborne pathogens to Caco-2 cells. Co-aggregation of yeasts with pathogens and were evaluated by quantitative analysis and using scanning electron and laser confocal microscopies. All yeasts strains were able to co-aggregate with the tested pathogens, however, this activity was strain-dependent. The inhibition tests showed that the adhesion of Escherichia coli EPEC, Listeria monocytogenes and Salmonella Enteritidis to Caco-2 was reduced by all the yeasts studied. Most of the evaluated yeasts showed inhibition rates equal to or greater than the commercial probiotic Saccharomyces boulardii. The yeasts were able to reduce up to 50% of the bacterial infection, as observed for CCMA0615 towards EPEC in exclusion assay; CCMA0731, CCMA0732 and CCMA0615 towards L. monocytogenes in exclusion and competition assays; and CCMA0731 in exclusion and CCMA0731, CCMA0732, CCMA0615 in competition assay towards S. Enteritidis. No antimicrobial compounds were produced by the yeasts, showing that competition for nutrients and/or receptors in the intestinal mucosa was the mechanism to bacterial inhibition.
metadata.artigo.dc.identifier.uri: https://doi.org/10.1016/j.micpath.2020.103969
http://repositorio.ufla.br/jspui/handle/1/42503
metadata.artigo.dc.language: en
Appears in Collections:DBI - Artigos publicados em periódicos

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