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| 001 | dia_1637 | ||
| 003 | CHAP | ||
| 005 | 20240809105139.0 | ||
| 007 | ta | ||
| 008 | 220117s2016 mx ado frm 001 0 spa d | ||
| 010 | _a172387 | ||
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_cCHAP _amxchpua _erda |
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_aspa _beng |
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| 090 |
_aTesis _bJ83 _c2016 |
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| 100 | 1 | _aJuárez Rodríguez, Martha María | |
| 240 | 1 | 0 |
_aIn vitro antibacterial effect of isolated lactic acid bacteria on Helicobacter pylori. _lEspañol |
| 245 | 1 | 0 |
_aEfecto antibacteriano de aislamientos de bacterias ácido lácticas sobre Helicobacter pylori in vitro / _cMartha María Juárez Rodríguez |
| 264 |
_aChapingo, México : _bEl autor, _c2016 |
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| 300 |
_aiv, 68 hojas : _bilustraciones, gráficas, diagramas, tablas, fotos + _e1 CD-ROM |
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| 336 |
_2rdacontent _atexto _btxt |
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| 337 |
_2rdamedia _ano mediado _bn |
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| 338 |
_2rdacarrier _avolumen _bnc |
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| 500 | _aEl CD contiene reporte y seminario | ||
| 502 |
_aTesis _b(Ingeniero Agroindustrial) -- _cUACh. Departamento de Ingeniería Agroindustrial, _d2016 |
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| 504 | _aBibliografía: hojas 58-66 | ||
| 520 | 3 | _aHelicobacter pylori es considerado un patógeno altamente prevalente relacionado con enfermedades gastrointestinales, sobre todo en países emergentes, con porcentajes de infección mayores al 75 %. Debido a que cada vez más, dicho microorganismo genera resistencia a distintos tratamientos realizados con antibióticos, surge como alternativa para su erradicación el uso de bacterias probióticas como lo son las bacterias ácido lácticas, pues existe evidencia de que cepas del género Lactobacillus y Bifidobacterium tienen la capacidad de inhibir a la bacteria de estudio. En la presente investigación, a partir de distintos productos alimenticios, se logró aislar 24 cepas de bacterias ácido lácticas a través de la evaluación de crecimiento macroscópico, actividad oxidasa y catalasa, tinción de Gram, movilidad y crecimiento en condiciones anaerobias. Sólo cuatro fueron seleccionadas, después de las pruebas de resistencia en medios hostiles como pH 3 y 0.30 % de sales biliares. Dichos aislamientos de bacterias ácido lácticas mostraron actividad antimicrobiana sobre Helicobacter pylori cuando se redujo su proceso fermentativo desarrollándolos en un medio con baja concentración de dextrosa, siendo el mejor tratamiento un cultivo multiespecie de aislamientos derivados de col fermentada y kéfir -- | |
| 520 | 3 | _aHelicobacter pylori is considered to be among the major pathogenic bacterium responsible for gastrointestinal chronic diseases in humans. It has infected around 75% of the population in emerging countries. In recent years, H. pylori has gradually developed antibiotic resistance making it more challenging for physicians to treat diseases caused by this particular bacterium as it can generate undesired side effects of clinical therapy as well as the treatment is difficult to afford. For these reasons, there is an urgent need to research, create and develop different alternative solutions to prevent and treat diseases from H. pylori. Recently, different studies have demonstrated that the use and ingest of probiotics (lactic acid producing bacteria) such as Lactobacillus and Bifidobacterium have the ability to inhibit H. pylori. In this study, different types of edible products (raw milk, kéfir, sauerkraut and two commercial fermented milk) were used as source for isolating lactic acid bacteria. From this, a total of 24 lactic acid strains were isolated taking into account their catalase and oxidase activity, Gram stain and anaerobically. Nonetheless, only four lactic acid bacteria strains were carefully selected after being tested for resistance and tolerance to acidifying activity, low pH values and bile salts for instance acidic pH of 3 and low bile salt concentration (0.30 %). The results demonstrated that the lactic acid bacteria strain isolated from the mix of cabbage and fermented milk (kéfir) showed the highest antibacterial activity, thus, inhibiting H. pylori | |
| 650 | 1 | 3 |
_aBacterias del ácido láctico _2atg |
| 650 | 1 | 3 |
_aHelicobacter pylori _2atg |
| 650 | 1 | 3 |
_aTécnicas de aislamiento _2atg |
| 650 | 1 | 3 |
_aPropiedades antibacterianas _2atg |
| 650 | 1 | 3 |
_aAntibacterial properties _2atg |
| 650 | 1 | 3 |
_aIsolation techniques _2atg |
| 650 | 1 | 3 |
_aLactic acid bacteria _2atg |
| 700 | 1 |
_aMartínez Romero, Salvador _edirector |
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| 700 | 1 |
_aEsparza Torres, Félix _easesor |
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| 700 | 1 |
_aYbarra Moncada, Ma. Carmen _easesora |
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| 856 | 4 | 1 |
_uhttp://10.13.5.2/tesis/sist112979.pdf _yDESCARGAR PDF |
| 901 | _aTESIS J83 2016 | ||
| 902 | _aM | ||
| 905 | _a5232272016 mx nmdl8223123322spa16 | ||
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_cTESIS _2Clasificación Universidad Autónoma Chapingo |
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_c172387 _d172387 |
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