Modulating akkermansia muciniphila by probiotics for obesity management
tarafından
 
Kamber, Aslıhan, author.

Başlık
Modulating akkermansia muciniphila by probiotics for obesity management

Yazar
Kamber, Aslıhan, author.

Yazar Ek Girişi
Kamber, Aslıhan, author.

Fiziksel Tanımlama
xvi, 116 leaves: charts;+ 1 computer laser optical disc.

Özet
The aim of this thesis is to investigate the potential of lactic acid bacteria (LAB) having probiotic properties to trigger Akkermansia muciniphila as anti-obesity candidate. Artisanal strains of LAB were evaluated in terms of stability in gastrointestinal conditions, mucin/mucus non-utilization properties, growth in the presence of mucin, adhesion to the mucin/mucus layer, biofilm formation, lactate production abilities, antimicrobial properties, HT-29 cell binding and mucin/mucus thickness increment abilities. Among 40 strains, 17 of LAB including 6 olive isolates were selected for their tolerance to gastrointestinal conditions and analyzed for further abilities e.g., mucin promotion potential. Most of them (13 of the 17 bacteria) remained viable in the range of 106 -108CFU/mL in the simulated gastric juice, and these bacteria continued their viability in the range of 105 -107 CFU/mL in the simulated intestinal fluid. Besides, 6 reference and 7 L. bulgaricus isolates did not utilize the mucin and showed no or negligible growth in the presence of mucin. Additionally, 13 of the 17 bacteria adhered to mucin layer with variable degree of binding between 41.03-65.37%. Furthermore, variable degree biofilm formation efficiencies can also support their existence and adhesion to intestinal cells. Varying amounts of lactate by 7 LAB were produced (6.51-18.17 g/L) and this ability is another important criteria for supporting mucus pathway. All those strains adhered to HT-29 cell line and they showed significant increase in mucin thickness by comparing the control. L. plantarum C47 and Lactobacillus AK50 isolates were selected as the antiobesity prototype candidates for their desirable attributes.

Konu Başlığı
Lactic acid -- Biotechnology
 
Gastrointestinal system -- Microbiology
 
Probiotics

Yazar Ek Girişi
Harsa, Hayriye Şebnem,
 
Bulut Albayrak, Çisem,

Tüzel Kişi Ek Girişi
İzmir Institute of Technology. Food Engineering.

Tek Biçim Eser Adı
Thesis (Master)--İzmir Institute of Technology:Food Engineering.
 
İzmir Institute of Technology: Food Engineering --Thesis (Master)

Elektronik Erişim
Access to Electronic Versiyon.


LibraryMateryal TürüDemirbaş NumarasıYer Numarası
IYTE LibraryTezT002453TP248.L3 K152 2021