Carrera de Biotecnología

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Subject: search.filters.subject.PROBIÓTICOS

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    Evaluación de la capacidad de competencias bacterianas de cepas probióticas frente a cepas presentes en el tracto gastrointestinal de bovinos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Boada Medina, Edison Alejandro; Garcés Moncayo, María Daniela
    Probiotics, particularly lactic acid bacteria (LAB), are microorganisms with therapeutic properties that improve the intestinal health of animals by resisting adverse conditions in the gastrointestinal tract, such as acidity, pancreatic juices, and bile. These bacteria, including Lactobacillus spp., Weissella spp., Leuconostoc spp., and Pediococcus spp., stand out for their applications in various sectors. However, their indiscriminate use raises concerns related to bacterial resistance and its implications for public health. Probiotics enhance the intestinal microbiota through mechanisms such as substrate competition and modulation of the immune response, although they can acquire antibiotic resistance genes, highlighting the importance of controlled use. This study evaluated 10 LAB strains with probiotic potential, analyzing their bacterial competition capacity, biofilm formation, sugar reduction, and cholesterol-lowering ability. An in vitro culture system was developed to assess LAB survival under simulated gastrointestinal conditions. The amount of reducing sugars was measured using the 3,5-dinitrosalicylic acid (DNS) method, while cholesterol assimilation was evaluated using MRS broth supplemented with 0.4 percent bile salts and 1 percent cholesterol. The results showed that the analyzed strains have high potential to inhibit pathogenic bacteria, reduce sugars, and lower cholesterol levels, underscoring their relevance as promoters of intestinal health and contributors to animal well-being.
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    Obtención de cepas probióticas a partir de diferentes sustratos de origen orgánico de la provincia de Santo Domingo de los Tsáchilas – Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-02) Cevallos Álvarez, Noemy María; Garcés Moncayo, María Daniela
    The study consists of obtaining probiotic strains from three samples of cassava, sugar cane and bovine feces, as an alternative to the use of antibiotics in the livestock sector and to counteract the spread of resistance genes (RAM), since probiotics are live microorganisms that have a positive effect on the health of the host. The 63 strains obtained from the three samples have the phenotypic characteristics of model probiotic microorganisms such as catalase negative, Gram positive, with creamy or white round morphology. Likewise, the probiotic potential of the strains was evaluated by in vitro tests such as cell adhesion, tolerance to gastrointestinal conditions such as low pH and bile salt concentrations. Also, the selection of probiotic strains should satisfy safety criteria, they should not be toxic or pathogenic, susceptible to antibiotics, without hemolytic activity and have antagonistic activity against pathogens. Finally, only two strains from the cassava and sugar cane samples have the best characteristics and best efficiency to be considered probiotic strains, because they did not present hemolytic activity and have cell adhesion, can survive at pH 2 to 3 and bile salts of 0.3 to 0.5 percent, had susceptibility to six antibiotics with the highest range of inhibition compared to other strains, however, no strain presented antagonistic activity against E. coli bacteria.
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    Microencapsulación de probióticos de yogur en presencia de inulina como prebiótico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Lozada Solís, María de los Ángeles; López Hernández, Orestes Darío
    Probiotics are microorganisms that, when administered in the correct doses, confer health benefits on the host. These microorganisms are present in several fermented dairy products, including yogurt. However, the survival of probiotics through the gastrointestinal tract and to environmental conditions is one of the biggest challenges for the industry. The development of microencapsulated probiotics in the presence of prebiotics makes it possible to offer stable symbiotic products that have a positive impact on human health and complement the daily diet. This study showed that the microencapsulation of yogurt with maltodextrin, gum arabic and inulin in a 30:70 ratio, presented a high percentage of cell viability (60,38 percent) after the process, however, due to storage conditions, after 60 days the number of viable microorganisms decreased considerably. In addition, the products of the spray drying process were characterized by Fourier Transform Infrared Spectroscopy (FTIR-ATR) and Scanning Electron Microscopy (SEM). This work aims to test strategies to improve the stability of probiotics and spray-drying microencapsulation has been proposed as an effective means to protect probiotics from degradation and promote their ability to colonize mucous membranes and surfaces. In addition, the presence of inulin as a prebiotic is able to provide the bacteria with suitable conditions for their growth and subsistence. Furthermore, this work sets a precedent for the development of future functional foods and food supplements.