The aim of this work was the evaluation of potentially probiotic strains of Lactobacillus rhamnosus isolated from ripened cheeses with particular reference to the production of H2O2 and to the inhibition of Helicobacter pylori. The obtained results showed that 34% of the assayed strains is able to produce high amounts of H2O2, while 23 and 6% resulted moderate or weak producers respectively. Moreover 70% of the strains was able to inhibit the growth of H. pylori while only 12% and 17% of supernatants showed respectively a weak or a strong inhibition activity. The preliminary results obtained in vitro suggest the opportunity to deepen the knowledge of mechanisms and modalities, which are responsible for the inhibition with regard to the gastro-intestinal environment.
Lactobacillus rhamnosus: un potenziale probiotico dal futuro promettente
SUCCI, Mariantonietta;TREMONTE, Patrizio;COPPOLA, Raffaele
2005-01-01
Abstract
The aim of this work was the evaluation of potentially probiotic strains of Lactobacillus rhamnosus isolated from ripened cheeses with particular reference to the production of H2O2 and to the inhibition of Helicobacter pylori. The obtained results showed that 34% of the assayed strains is able to produce high amounts of H2O2, while 23 and 6% resulted moderate or weak producers respectively. Moreover 70% of the strains was able to inhibit the growth of H. pylori while only 12% and 17% of supernatants showed respectively a weak or a strong inhibition activity. The preliminary results obtained in vitro suggest the opportunity to deepen the knowledge of mechanisms and modalities, which are responsible for the inhibition with regard to the gastro-intestinal environment.File | Dimensione | Formato | |
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