Biotecnología

 

Crecimiento, sobrevivencia y adaptación de Bifidobacterium infantis a condiciones ácidas

 

Growth, survival and adaptation of Bifidobacterium infantis to acidic conditions

 

L. Mayorga–Reyes¹, P. Bustamante–Camilo², A. Gutiérrez–Nava³, E. Barranco–Florido¹ y A. Azaola–Espinosa¹*

 

¹ Universidad Autónoma Metropolitana, Depto. Sistemas Biológicos. Calz. del Hueso 1100, Coyoacán 04960, México D.F. * Autor para la correspondencia. E–mail: azaola@correo.xoc.uam.mx Tel. 5483 7377, Fax 5483 7237.

² Programa de Doctorado en Ciencias Biológicas, Universidad Autónoma Metropolitana.

³ Centro de Investigaciones Químicas, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca–Tulancingo, Km 4.5. Mineral de la Reforma Hidalgo.

 

Recibido 13 de Octubre 2009
Aceptado 17 de Noviembre 2009

 

Resumen

La acidez es una condición ambiental comúnmente encontrada por las bacterias presentes en productos lácteos fermentados y el tracto gastrointestinal. En este estudio, las células de Bifidobacterium infantis de 24 h de fermentación se inocularon en medios de cultivo con pH iniciales de 7.0, 4.0, 3.0 y 2.0 durante 24 h. Conforme el pH inicial disminuye, la población celular activa disminuyó hasta tres órdenes de magnitud. A pH 4.0 las células se mostraron estables durante las primeras 5 h de fermentación. Además, las células adaptadas a pH ácidos fueron más pequeñas a diferencia de la cepa original. Las cepas adaptadas a pH ácido mostraron un nivel de expresión reducida de dos proteínas de membrana de aproximadamente 18 a 20 kDa.

Palabras clave: Bifidobacterium, resistencia ácida, probioticos.

 

Abstract

Acidity is an environmental condition commonly encountered by bacteria in the gastrointestinal tract and fermented foods. In the present study, Bifidobacterium infantis cells were inoculated in culture media with initial pH of 7.0, 4.0, 3.0 and 2.0 respectively for 24 h. As the initial pH decreases, the active cell population decreased to three orders of magnitude. At pH 4.0 the cells were maintained stable during the first 5 h of fermentation. In addition, cells adapted to low pH were smaller than the original strain. The acid pH–adapted strains showed low expression levels of two membrane proteins of approximately 18 to 20 kDa.

Keywords: Bifidobacterium, acid resistance, probiotic.

 

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