Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorMenezes, Aline Galvão Tavares-
Autor(es): dc.creatorMelo, Dirceu de Sousa-
Autor(es): dc.creatorRamos, Cintia Lacerda-
Autor(es): dc.creatorMoreira, Silvino Intra-
Autor(es): dc.creatorAlves, Eduardo-
Autor(es): dc.creatorSchwan, Rosane Freitas-
Data de aceite: dc.date.accessioned2026-02-09T12:14:42Z-
Data de disponibilização: dc.date.available2026-02-09T12:14:42Z-
Data de envio: dc.date.issued2020-08-20-
Data de envio: dc.date.issued2020-08-20-
Data de envio: dc.date.issued2020-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/42503-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.micpath.2020.103969-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1157402-
Descrição: dc.descriptionThe 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.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceMicrobial Pathogenesis-
Palavras-chave: dc.subjectCaco-2 cells-
Palavras-chave: dc.subjectFoodborne pathogens-
Palavras-chave: dc.subjectCompetitive inhibition-
Palavras-chave: dc.subjectExclusion inhibition-
Palavras-chave: dc.subjectLaser confocal microscopies-
Palavras-chave: dc.subjectAlimentos fermentados-
Palavras-chave: dc.subjectLeveduras-
Palavras-chave: dc.subjectPatógenos de origem alimentar-
Palavras-chave: dc.subjectCélulas Caco-2-
Palavras-chave: dc.subjectMicroscópio Confocal-
Título: dc.titleYeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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