Determinación del efecto probiótico In vitro de Lactobacillus gasseri sobre una cepa de Staphylococcus epidermidis

Determination of the probiotic in vitro effect of Lactobacillus gasseri on a Staphylococcus epidermidis strain

dc.creatorJurado Gámez, Henry
dc.creatorFajardo Argoti, Catalina
dc.date2017-07-01 00:00:00
dc.date2021-02-14T10:01:10Z
dc.date2017-07-01 00:00:00
dc.date2021-02-14T10:01:10Z
dc.date2017-07-01
dc.date.accessioned2023-09-06T18:36:54Z
dc.date.available2023-09-06T18:36:54Z
dc.identifier1657-9550
dc.identifierhttps://doi.org/10.17151/biosa.2017.16.2.6
dc.identifierhttps://repositorio.ucaldas.edu.co/handle/ucaldas/16001
dc.identifier10.17151/biosa.2017.16.2.6
dc.identifier2462-960X
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8700020
dc.descriptionDebido a las propiedades probióticas características de las bacterias ácido lácticas, tales como generar compuestos derivados de su fermentación capaces de inhibir múltiples organismos patógenos, hasta crear un ambiente desfavorable para los mismos y finalmente ser usadas como alternativas al uso de medicamentos para tratar y prevenir diversas patologías, en el presente estudio, se buscó evaluar las características probióticas de L. gasseri sobre S. epidermidis en condiciones in vitro. Se determinó la susceptibilidad de las dos cepas a diferentes antibióticos; el efecto de inhibición de L. gasseri y su sobrenadante sobre S. epidermidis; crecimiento de la cepa láctica a diferentes pH, temperatura, sales biliares y bilis bovina; también se estableció la cinética de fermentación y en ella se determinó conteo de microorganismos viables en placa, pH, consumo de azúcar, consumo de proteína y porcentaje de ácido láctico; finalmente mediante HPLC-DAD para L. gasseri se determinó péptidos y ácido láctico, y en el caso de aminoácidos en el sobrenadante se determinó para las dos cepas mediante HPLC-PDA. Se encontró resistencia de ambas cepas a los antibióticos gentamicina y dicloxacilina. La cepa láctica y el sobrenadante inhibieron el crecimiento de S. epidermidis. El crecimiento fue adecuado para lasdiferentes variables con valores entre 1,8 x 109 a 3,0 x 1012 UFC/150 µl. Se observó la fase exponencial a las 12 horas con un valor de 3 x 1011 UFC/150 µl, con valores de 4,296, 1,26%, 2,032 mg/l y 0,65 mg/l para pH, ácido láctico, consumo de azúcar y consumo de proteína respectivamente. Por último, se identificaron en el sobrenadante de L. gasseri mediante HPLC-DAD el péptido VAL-TIR-VAL con un valor de 0,73 mg/ml, 11,70 g/l de ácido láctico. Los resultados demuestran que Lactobacillus gasseri posee características probióticas sobre S. epidermidis en condiciones in vitro.
dc.descriptionDue to the characteristic probiotic properties of lactic acid bacteria such as the generation of compounds derived from fermentation, which can inhibit multiple pathogenic organisms to create an unfavorable environment for them and finally to be used as an alternative to the use of drugs to treat and prevent various diseases. The present study sought to assess probiotic characteristics of L. gasseri on S. epidermidis under in vitro conditions. The susceptibility of both strains to different antibiotics, the inhibitory effect of L. gasseri and supernatant on S. epidermidis, and the growth of the lactic strain at different pH, temperature, bile salts and bovine bile were determined. The fermentation kinetics was established, and the count of viable microorganisms in plaque, pH, sugar consumption, consumption of protein and percentage of lactic acid was defined. Finally, peptides and lactic acid were determined using HPLC-DAD for L. gasseri, and in the case of amino acids in the supernatant, these were determined with HPLC-PDA for the two strains. The resistance of both strains to the antibiotics gentamicin and dicloxacillin was found. The lactic strain and the supernatant inhibited the growth of S. epidermidis. The growth was suitable for the different variables with values between 1.8 x 109 and 3.0 x 1012 CFU/150 µl. The exponential phase was observed at 12 hours with a value of 3 x 1011 CFU/150 µl, with values of 4.296, 1.26%, 2.032 mg/l and 0.65 mg/l for pH, lactic acid, sugar consumption and protein consumption, respectively. Finally, the peptide VAL-TIR-VAL with a value of 0.73 mg/ml, 11.7 g/l of lactic acid, and the amino acid tyrosine were identified in the supernatant of L. gasseri by HPLC-DAD. The results show that Lactobacillus gasseri have probiotic characteristics on S. epidermidis under in vitro conditions.
dc.formatapplication/pdf
dc.languagespa
dc.publisherUniversidad de Caldas
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dc.relationNúm. 2 , Año 2017 : Julio - Diciembre
dc.relationhttps://revistasojs.ucaldas.edu.co/index.php/biosalud/article/download/3712/3428
dc.rightsDerechos de autor 2017 Biosalud
dc.rightshttps://creativecommons.org/licenses/by/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://purl.org/coar/access_right/c_abf2
dc.sourcehttps://revistasojs.ucaldas.edu.co/index.php/biosalud/article/view/3712
dc.subjectLactic bacteria
dc.subjectinhibition
dc.subjectpathogenic strain
dc.subjectprobiotic
dc.subjectbacteria láctica
dc.subjectinhibición
dc.subjectcepa patógena
dc.subjectprobiótico
dc.titleDeterminación del efecto probiótico In vitro de Lactobacillus gasseri sobre una cepa de Staphylococcus epidermidis
dc.titleDetermination of the probiotic in vitro effect of Lactobacillus gasseri on a Staphylococcus epidermidis strain
dc.typeArtículo de revista
dc.typeSección Artículos Originales
dc.typeJournal Article
dc.typehttp://purl.org/coar/resource_type/c_6501
dc.typehttp://purl.org/coar/resource_type/c_2df8fbb1
dc.typeText
dc.typeinfo:eu-repo/semantics/article
dc.typehttp://purl.org/redcol/resource_type/ART
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typehttp://purl.org/coar/version/c_970fb48d4fbd8a85


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