Advances in the design of a multi-strain homologous probiotic formula for cattle

Microorganisms colonizing different mucosas can exert diverse type of beneficial effects if they are included in probiotic formula. Then, the objective of this work was to complete the set of probiotic-related characteristics of different lactic acid bacteria strains previously isolated from different bovine mucosas to further include them in a probiotic product. The studies include some complementary assays related with their surface-adhesive characteristics (autoaggregation, biofilm formation, hydrophobicity, production of exopolisaccharides), production of inhibitory substances against pathogenic bacteria (hydrogen peroxide, bacteriocins). Also, the strains compatibility to go further in the design of a multi?strain probiotic formula to be used either to pregnant cows through the vaginal tract (for metritis prevention), later to the newborn calves (for diarrhea prevention), and to the mammary gland of the cows (for mastitis prevention). The formula will be integrated by strains from the three bovine tracts, being host? specific and able to promote the mucosal colonization and the beneficial effect in different ages and physiological states of bovines.Fil: Miranda, Maria Hortencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

Effects of plant extracts on the growth of beneficial indigenous lactic acid bacteria (BLAB) for their potential use in preventing bovine reproductive tract infections

There is a renewed interest in products based on phytocompounds, prebiotics and probiotics in recent years, applied to different hosts to exert a wide variety of effects. The microbiome of the bovine reproductive tract can become unbalanced for many reasons, favoring the entry and proliferation of pathogenic microorganisms, currently treated with antibiotics that exert adverse effects and generate antimicrobial resistance. To deal with this situation, "phytobiotic" formulas are proposed that combine phytocompounds and probiotics. This study aims to determine the compatibility of beneficial autochthonous lactic acid bacteria (BALB) with plant extracts, prebiotics and vitamins, to incorporate them into intravaginal formulas with therapeutic activity. Nine beneficial strains isolated from different bovine ecosystems were evaluated against nine phytocompounds, two prebiotics and five vitamins. Compatibility was assayed using the diffusion technique on agar plates, and the effect of the phytocompounds on the growth of lactic acid bacteria by microplates. The growth of all the strains was affected by some plant extracts, showing a stimulating or inhibitory effect. By the qualitative method, only vitamin A affected the viability of Lactobacillus johnsonii CRL1702 at concentrations higher than 7.5 mg/ml, however, when studying the growth kinetics of the strains with the phytocompounds, the results show that the effect was different in each of one the associated strains + plant extracts, indicating a strain specific effect of plant extacts on each BALB strain. Lapacho and Malva have a stimulating effect on most of the microorganisms, while Garlic and Belladonna inhibited the growth of all of them. Plant extracts at different concentrations did not inhibit the growth of most of the pathogens responsible for endometritis. On the other hand, the highest concentrations of phenolic compounds were detected in Echinacea, Lapacho and Llantén; and the best percentages of antioxidant activity were evidenced in Garlic, Blueberry and Chamomile (<60%). The results obtained in this stage are original, since the combination of natural extracts with lactobacillus strains for veterinary application was not studied previously

Technological characterization of vaginal probiotic lactobacilli: resistance to osmotic stress and strains compatibility

Aims: The aim was to evaluate the osmotic stress resistance of vaginal beneficial probiotic strains, their growth kinetics and parameters when growing in salt-added culture media, and their compatibility to go further in the design of a probiotic formula for reconstitution of vaginal microbiome in women. Methods and Results: The resistance to osmotic stress of the lactobacilli was evaluated by determining their growth in MRS (as control) added with NaCl (2–8%). The most resistant strains were Lactobacillus gasseri CRL1509, L. rhamnosus CRL1332 and L. reuteri CRL1327 selected by statistical approaches and growth parameters. Electron microscopy was applied to determine changes. They maintain probiotic properties and viability. Some strains showed incompatibility, then they cannot be included in multistrain formulas. Conclusions: The resistance to different salt concentrations in vaginal lactobacilli is strain-specific, because the behaviour is different in strains identified into the same species. The resistance is not related to the metabolic groups. Significance and Impact of the Study: The resistance and survival to extreme osmotic resistance is one of the specific requirements of beneficial bacteria after the technological processes for their inclusion in probiotic formulas, in a way to express their beneficial characteristics and exert the effect on the host.Fil: Silva, Jessica Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Marchesi, Antonella. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Birgitt, Wiese. Hannover Medical School; AlemaniaFil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

"In vitro" evaluation of some properties in spore former bacteria isolated from calves faeces

Aims: To isolate and evaluate spore-former bacteria for being used as probiotic additives in animal nutrition by their technological features. Study Design: The study was experimental, by using calves’ faeces for spore-forming identification and further evaluation of their “in vitro” probiotic-related properties. Place and Duration of Study: Laboratory of Preventive Microbiology, Centro de Referencia para Lactobacilos (CERELA-CONICET), between June 2013 and November 2013. Methodology: In this work, some Bacillus strains were isolated from calves’ faeces and evaluated for their “in vitro” beneficial characteristics: Surface properties, biosurfactant and emulsification production, and inhibition of pathogens. The antibiotic sensibility was also assayed. Results: Two Bacillus strains were selected, identified by phenotypic and molecular techniques as Bacillus subtilis strains M14 and M12. Spores resulted to be more hydrophobic than vegetative cells. The M14 strain showed biosurfactant and emulsifying properties. Inhibition assays against pathogenic bacteria indicated they inhibit gram-positive microorganisms. The antibiotic susceptibility showed that the two strains were sensitive to the antibiotics assayed, except Bacillus M12 that was resistant to Kanamycin. Conclusion: The results indicate these strains can be further studied for their inclusion in the design of a probiotic product for newborn calves.Fil: Maldonado, Natalia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Silva de Ruíz, Clara. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

Seitan, an ingredient in new foods and its characterization

El seitán es el gluten de trigo y se lo denomina carne vegetal por su aspecto similar a ésta. Se lo elabora mediante amasado de harina de trigo y posterior lavado, para eliminar el almidón. Luego se hierve con alga Kombu y tamari (salsa de soja) para enriquecerlo en vitaminas y minerales y tome color. Posee un alto contenido proteico, bajo en carbohidratos y grasas y, al ser un alimento de origen vegetal, no contiene colesterol. Es originario de China. Los japoneses de orientación macrobiótica lo introdujeron en Estados Unidos, principalmente a través de los Mormones y los Adventistas del Séptimo Día, alrededor de 1940. Luego se propagó entre quienes practican el vegetarianismo. La investigación se realizó en base a un tipo de estudio exploratorio-descriptivo. El estudio exploratorio se llevó a cabo a través de la elaboración artesanal de seitán y su inclusión en diferentes preparaciones alimenticias. Los productos que se elaboraron exitosamente fueron: milanesas, sfijas y kipe. Se realizó la cuantificación de macronutrientes y antioxidantes y finalmente, con los resultados obtenidos, se calculó el valor calórico por porción y por 100 g de cada producto elaborado. La cuantificación de macronutrientes indica que tanto el seitán como los productos elaborados poseen un elevado contenido proteico y, en cuanto a la valoración nutricional, las tres preparaciones presentan un alto valor calórico, siendo el kipe el de mayor calorías por cada 100 g de alimento, seguido de las sfijas y, por último, de las milanesas. El estudio descriptivo se realizó a través de encuestas, que determinaron las características organolépticas, el grado de satisfacción y la aceptabilidad, en las cuales participó un grupo de cincuenta personas, habitantes de la capital de la provincia de Tucumán. Los resultados evidenciaron que los productos elaborados con seitán son satisfactorios, poseen un alto grado de aceptación y son agradables en lo que respecta a sus características organolépticas. Con este trabajo se pretende sentar las bases para generar futuras investigaciones y, al mismo tiempo, promover la elaboración artesanal del seitán y de los alimentos preparados a partir de esta proteína vegetal, ampliando el conocimiento de la sociedad sobre la gran alternativa disponible en cuanto a su dieta habitual.Seitan is made from wheat gluten, and it is called vegetable meat due to its similarity to meat. It is made by washing wheat flour dough until all the starch has been removed. Then it is simmered in a broth of kombu seaweed and tamari (soy sauce), so as to enrich it with vitamins andminerals, and to give it color. Seitan is a low-fat, lowcarbohydrate and high-protein food. Being also a vegetablebased food, it doesn’t contain cholesterol. Originally from China, it was introduced in the United States by the Japanese people with a macrobiotic lifestyle, mainly by the Mormons and the Seventh-day Adventists, in around 1940. Then it gained popularity among vegetarians. This research was based in an exploratory-descriptive study. To carry out the exploratory study, seitan was prepared manually and used in different food preparations. The products successfully made were breaded cutlets, sfijas and kibbeh. The macronutrients and antioxidants were quantified, and these results were used to calculate the caloric value per portion and per 100 g for each food product. The macronutrient quantification reveals that both the seitan and the prepared products have high-protein content. As regards the nutritional value, the three food products have a high caloric value, being the kibbeh the one with the highest caloric value per 100 g, followed by the sfijas and the breaded cutlets. The chosen method to complete the descriptive study was surveys, which determined the sensory properties and the degree of satisfaction and acceptability. They included a group of fifty participants from San Miguel de Tucumán. The results demonstrated that seitan-based products are adequate, have a high degree of acceptability and are delicious with respect to its sensory properties. The aim of this study is to lay the foundations for further research, while promoting the manual preparation of seitan and foods made from this vegetable protein, so as to provide consumers with more information about the wide variety of alternatives to their regular diet.O Seitán é o glúten de trigo e é denominado carne vegetal por seu aspecto similar à mesma. É elaborado mediante o amassamento da farinha de trigo e posterior lavagem, para eliminar o amido. Depois é fervido com alga Kombu e tamari (molho de soja) para enriquecê-lo em vitaminas e minarias e para adquirir cor. Possui um alto conteúdo proteico, baixo em carboidratos e gordura, por ser um originário da China. Os japoneses de orientação macrobiótica introduziram-no nos Estados Unidos, principalmente através dos Mórmons e Adventistas do Sétimo Dia, ao redor de 1940. Depois foi difundido entre aqueles que praticam o vegetarianismo. A pesquisa foi realizada baseada em um tipo de estudo exploratório-descritivo. O estudo exploratório foi realizado através da elaboração artesanal de seitán e sua inclusão em diferentes preparações alimentícias. Os produtos que foram elaborados com sucesso foram: milanesas, sfijas e kipe. Foi realizada a quantificação de macronutrientes e antioxidantes e finalmente, com os resultados obtidos, calculou-se o valor calórico por porção e por 100 g de cada produto elaborado. A quantificação de macronutrientes indica que tanto o seitán como os produtos elaborados possuem um elevado conteúdo proteico e, em relação à valorização nutricional, as três preparações apresentam um alto valor calórico, sendo o kile o de maior calorias para cada 100 g de alimento, seguido das sfijas e, por último, das milanesas. O estudo descritivo foi realizado através de questionários, que determinaram as características organolépticas, o grau de satisfação e a aceitação, nas quais participou um grupo de cinquenta pessoas habitantes da capital do estado de Tucumán. Os resultados evidenciaram que os produtos elaborados com seitán são satisfatórios, possuem um algo grau de aceitação e são agradáveis no que diz respeito às suas características organolépticas. Com este trabalho pretende-se estabelecer as bases para gerar futuras pesquisas e, ao mesmo tempo, promover a elaboração artesanal do seitán e dos alimentos preparados a partir desta proteína vegetal, ampliando o conhecimento da sociedade sobre a grande alternativa disponível na sua dieta habitual.Fil: Gordillo, Maria. Universidad del Norte Santo Tomás de Aquino; Argentina;Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina; Universidad del Norte Santo Tomás de Aquino; Argentina;Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina; Universidad del Norte Santo Tomás de Aquino; Argentina

Profiles and technological requirements of urogenital probiotics

Probiotics, defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, are considered a valid and novel alternative for the prevention and treatment of female urogenital tract infections. Lactobacilli, the predominant microorganisms of the healthy human vaginal microbiome, can be included as active pharmaceutical ingredients in probiotics products. Several requirements must be considered or criteria fulfilled during the development of a probiotic product or formula for the female urogenital tract. This review deals with the main selection criteria for urogenital probiotic microorganisms: host specificity, potential beneficial properties, functional specifications, technological characteristics and clinical trials used to test their effect on certain physiological and pathological conditions. Further studies are required to complement the current knowledge and support the clinical applications of probiotics in the urogenital tract. This therapy will allow the restoration of the ecological equilibrium of the urogenital tract microbiome as well as the recovery of the sexual and reproductive health of women.Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Juárez Tomás, María Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentin

Productos elaborados con diente de león: nivel de conocimiento, aceptabilidad y satisfacción

El diente de león (Taraxacum officinale) es una hierbafloral común, que de hecho es considerada como unamolestia y como maleza resistente, cuyo nombre sedebe a sus hojas de color verde oscuro profundamentedentadas, que se asemejan a dientes de león, dispuestasen rosetas. Aunque generalmente se considera unamala hierba, este vegetal tiene muchos usos culinariosy medicinales. En este trabajo se elaboraron diferentespreparaciones empleando diente de león como materiaprima: té, tostadas con pasta de diente de león y croquetasde diente de león, las que resultaron con característicasorganolépticas adecuadas. Se realizó un estudiodescriptivo-exploratorio en la empresa MolinoTrigotuc S.A, en la provincia de Tucumán, para determinarnivel de conocimiento del diente de león, aceptabilidady satisfacción de los productos elaborados. A la vezse realizó su valoración nutricional y se los comparócon otros productos disponibles en el mercado, elaboradoscon otros vegetales. La valoración nutricional secalculó en base a datos de tablas de composición químicay a la información nutricional de los rotulados delos alimentos del mercado. Los resultados de la valoraciónnutricional de las preparaciones permitieron determinarque todos los productos elaborados presentan unvalor calórico bajo. La evaluación del nivel de conocimientodel diente de león, satisfacción y aceptabilidad,realizada a una población de 60 personas, mostró queel nivel de conocimiento del diente de león es bajo y quelos productos elaborados resultaron atractivos.Fil: Tirello, Maria Soledad. Universidad del Norte Santo Tomás de Aquino; ArgentinaFil: Nader, Maria Elena Fatima. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin

Probiotic lactobacilli in formulas and hygiene products for the health of the urogenital tract

Lactobacilli are the predominant microorganisms of the healthy human vagina. A novel alternative for the prevention and treatment of female urogenital tract infections (UGTI) is the inclusion of these microorganisms as active pharmaceutical ingredients in probiotic formulas, and more recently in female hygienic products. Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.” A list of requirements must be considered during the development of probiotic product/formula for the female urogenital tract (UGT). This review aims to resume the requirements, probiotic characteristics, and clinical trial applied to determine the effect of probiotic and potentially probiotic strains on different woman’s physiological and pathological conditions, and in preterm birth prevention. A revision of female hygienic products available in the world market is included, together with novel studies applying nanotechnology for Lactobacillus incorporation in hygienic products. Further studies and well-designed clinical trials are urgently required to complement the current knowledge and applications of probiotics in the female UGT. The use of probiotic formulas and products will improve and restore the ecological equilibrium of the UGT microbiome to prevent and treat UGTI in women under different conditions.Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: de Gregorio, Priscilla Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto Superior de Investigaciones Biológicas. Grupo de Investigación y Desarrollo del Noroeste Argentino | Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas. Grupo de Investigación y Desarrollo del Noroeste Argentino; ArgentinaFil: Silva, Jessica Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentin

Composição química, valorização nutricional, satisfação e aceitabilidade de bagas de goji (Lycium barbarum L.) e produtos elaborados

Introducción: Las bayas de goji son frutas de un color rojo intenso, aproximadamente del tamaño de una pasa de uva y con un sabor que podría asemejarse a una mezcla de arándanos y cerezas. Las bayas frescas tienen un aspecto similar, tanto en la forma como en el tamaño, a la de los tomates cherry. China es el principal proveedor de bayas de goji y se cultiva mayoritariamente en la provincia de Ningxia. Se comercializan principalmente desecadas, pero en el mercado también se encuentran jugos, aceites, extractos, compotas, mermeladas o jaleas, barras de cereal, muesli, y una gran variedad de productos cosméticos. Se les atribuyen numerosas propiedades nutricionales, pero debe destacarse que muy pocas han sido comprobadas científicamente. Objetivos del trabajo: Estudiar las características nutricionales y organolépticas de las bayas de goji y de productos alimenticios elaborados con ellas, compararlos con los mismos productos sin bayas. Cuantificar los macronutrientes y antioxidantes, realizar la valoración nutricional, y determinar la aceptabilidad y satisfacción de los alimentos elaborados. Metodología: Este estudio es descriptivo y asimismo, corresponde a un diseño mixto, ya que presenta una etapa no experimental- transeccional-descriptiva y en otra etapa, el diseño es cuasi-experimental. Resultados y conclusiones: Los alimentos que se elaboraron exitosamente con y sin bayas de goji fueron barritas de cereal y yogur helado, que resultaron con características organolépticas satisfactorias. Los productos elaborados con bayas fueron los que mayor contenido de carbohidratos y proteínas contenían. En el caso de los lípidos, no se observaron grandes diferencias entre los productos elaborados con y sin bayas. Todos los alimentos presentaron fibra alimentaria en su composición. En cuanto al contenido de compuestos fenólicos, los resultados evidenciaron claramente su aumento en los alimentos con bayas de goji. Los resultados del análisis microbiológico del yogurt helado, tanto el elaborado con bayas como sin ellas, se encontraron dentro de los criterios microbiológicos establecidos por el CAA. Desde el punto de vista nutricional, las bayas de goji contienen 101 Kcal en 100 gramos. En cuanto a los productos, los que fueron elaborados con bayas de goji contienen más calorías que los mismos elaborados sin bayas.Introduction: Goji berries are intense red-colored fruits and approximately the size of a raisin. Its taste could be described as a combination of blueberries and cherries. Fresh goji berries are similar in form as well as in size to cherry tomatoes. China is the main supplier of goji berries, which are mostly harvested in the province of Ningxia. They are primarily marketed as dried fruits, but you can also find juices, oils, extracts, compotes, jams or jellies, cereal bars, muesli and a great variety of cosmetic products. Many nutritional properties are attributed to them, but it is worth noting that only a few of them have been proven scientifically. Objectives: To study the nutritional and sensory properties of goji berries and of food products made with them, and to compare these products with those that don't contain goji berries. To quantify the macronutrients and antioxidants, evaluate the nutritional value and determine the acceptability and satisfaction of the finished products. Methodology: This is a descriptive study with a mixed design, since it combines a non-experimental, descriptive and transactional phase with a quasi-experimental phase. Results and conclusions: The foods that were successfully made with and without goji berries were cereal bars and frozen yogurt, resulting in satisfactory sensory properties. The products made with goji berries had a higher amount of carbohydrates and proteins. As regards lipids, there were no significant differences between the products made with and without goji berries. All products had dietary fiber in their composition. Concerning the content of phenolic compounds, the results clearly showed an increase of them in the foods made with goji berries. The results of the microbiological analysis of the frozen yogurt with and without goji berries were found to be within the microbiological criteria established by the Argentine Food Code (CAA). From the nutritional point of view, goji berries contain 101 Kcal per 100 grams. In relation to the products, the ones made with goji berries contain more calories than those without them.Introdução: As bagas de goji são frutas de cor vermelha intensa, aproximadamente do tamanho de uma uva passa e com um sabor que poderia assemelhar-se ao de uma mistura de blueberry e cerejas. As bagas frescas têm um aspecto similar, tanto na forma como no tamanho, às do tomate cereja. A China é o principal fornecedor de bagas de goji e são cultivadas em sua maioria na província de Ningxia. São comercializadas principalmente dessecadas, mas no mercado também se encontram sucos, óleos, extratos, compotas, marmeladas, geleias barra de cereal, musli e uma grande variedade de produtos cosméticos. São atribuídas a elas numerosas propriedades nutricionais, mas é preciso ressaltar que muito poucas foram comprovadas cientificamente. Objetivos do trabalho: Estudar as características nutricionais e organolépticas das bagas de goji e de produtos alimentícios elaborados com elas compará-los com os mesmos produtos sem bagas. Quantificar os macronutrientes e antioxidantes, realizar a valorização nutricional, e determinar a aceitabilidade e satisfação dos alimentos elaborados. Metodologia: Este estudo é descritivo e também, corresponde a um desenho misto, já que apresenta uma etapa não experimental-transversal-descritiva e em outra etapa, o desenho é quase-experimental. Resultados e conclusões: Os alimentos que foram elaborados com sucesso com e sem bagas de gofi foram as barrinhas de cereais e iogurte gelado, que resultaram com característica organolépticas satisfatórias. Os produtos elaborados com bagas foram os que apresentaram maior conteúdo de carboidrato e proteínas. No caso dos lipídios, não foram observadas grandes diferenças entre os produtos elaborados com e sem bagas. Todos os alimentos apresentaram fibra alimentar em sua composição. Quanto ao conteúdo de compostos fenólicos, os resultados evidenciaram claramente o seu aumento nos alimentos com bagas de goji. Os resultados da análise microbiológica do iogurte gelado, tanto o elaborado com bagas como sem elas, estavam dentro dos critérios microbiológicos estabelecidos pelo CAA. Do ponto de vista nutricional, as bagas de goji contêm 101 Kcal em 100 gramas. Quanto aos produtos, os que foram elaborados com bagas de goji contêm mais calorias que os mesmos elaborados sem bagas.Fil: Balcells, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad del Norte Santo Tomás de Aquino. Facultad de Ciencias de la Salud. Cátedra de Microbiología y Parasitología, Tucumán; ArgentinaFil: Nuñez, Martha Susana. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Nader, Maria Elena Fatima. Universidad del Norte Santo Tomás de Aquino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentin

Anti-Candida activity of beneficial vaginal lactobacilli in in vitro assays and in a murine experimental model

Vulvovaginal candidiasis (VVC) is one of the most frequent infections affecting women worldwide. Healthy vaginalmicrobiota is dominated by lactobacilli, which form a strong defense line against pathogens. In this work, in vitroantimicrobial properties of thirty vaginal Lactobacillus strains were evaluated against eleven Candida vaginal clinical isolates,employing three different methods. Also, the effect of intravaginal (i.va.) administrations (preventive, therapeutic andpreventive-therapeutic) of L. reuteri CRL1324 or L. rhamnosus CRL1332 strains against the i.va. challenge with Candida albicansC2 (C.a.) was evaluated in a murine experimental model. From the results of agar overlay and liquid medium assays theselected lactobacilli strains have shown to inhibit the growth of at least one Candida strain. The inhibition was mainly dueto the effect of organic acids. Anti-Candida activity was not evidenced in the agar plate diffusion method. In theexperimental murine model, only preventive-therapeutic administration of both lactobacilli was able to significantly reduceviable C.a. numbers recovered in vaginal washes and the leukocyte influx induced by the fungi. In conclusion, lactobacilliexhibited in vitro and in vivo antimicrobial effects on Candida, suggesting that they could be promising candidates forprotection against VVC. Lactobacilli predominant in human vagina and protect from VVC. The manuscript reports different methods to determine lactobacilli inhibitory effect at the laboratory, and protection against Candida in murine vagina.Fil: de Gregorio, Priscilla Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Silva, Jessica Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Marchesi, Antonella. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentin