CERELA-CONICET, Tucumán, Argentina.
Curr Microbiol. 2010 Dec;61(6):590-5. doi: 10.1007/s00284-010-9657-7. Epub 2010 May 7.
The use of food-grade microorganisms such as lactic acid bacteria (LAB) is one of the most promising methods for delivering health promoting compounds. Since it is not always possible to obtain strains that have the ability to produce specific compounds naturally or that produce them in sufficient quantities to obtain physiological responses, genetic modifications can be performed to improve their output. The objective of this study was to evaluate if previously studied genetically modified LAB (GM-LAB), with proven in vivo beneficial effects, are just as safe as the progenitor strain from which they were derived. Mice received an elevated concentration of different GM-LAB or the native parental strain from which they were derived during a prolonged period of time, and different health parameters were evaluated. Similar growth rates, hematological values, and other physiological parameters were obtained in the animals that received the GM-LAB compared to those that were fed with the native strain. These results demonstrate that the GM-LAB used in this study are just as safe as the native strains from which they were derived and thus merit further studies to include them into the food chain.
使用食品级微生物，如乳酸菌（LAB），是传递促进健康化合物的最有前途的方法之一。由于并非总是能够获得具有自然产生特定化合物的能力或能够产生足够数量以获得生理反应的菌株，因此可以进行遗传修饰以提高其产量。本研究的目的是评估先前研究过的具有体内有益作用的遗传修饰乳酸菌（GM-LAB）是否与它们衍生的原始菌株一样安全。在长时间内，小鼠接受了不同 GM-LAB 或其衍生的天然亲本菌株的高浓度处理，并评估了不同的健康参数。与接受天然菌株的动物相比，接受 GM-LAB 的动物的生长速度、血液学值和其他生理参数相似。这些结果表明，本研究中使用的 GM-LAB 与它们衍生的天然菌株一样安全，因此值得进一步研究，将其纳入食物链。
