Download FERMENTI LATTICI TINDALIZZATI I fermenti lattici tindalizzati sono

FERMENTI LATTICI TINDALIZZATI
I fermenti lattici tindalizzati sono ottenuti sottoponendo a trattamento termico
controllato (56°C per 30 minuti) i lattobacilli.
Tale trattamento “uccide” i microrganismi, che per questo vengono indicati con il
termine di heat-killed bacteria (rispettivamente, HKLA, HKLC e HKST), senza peraltro
modificarne di molto le proprietà biologico-funzionali.
In particolare, viene mantenuta la capacità di:
stimolare le risposte immunitarie, attraverso l’attivazione dei macrofagi,
incrementandone la capacità di eliminare microrganismi invasori, cellule
degenerate e sostanze tossiche (MV Tajeda-Simon et al.);
produrre citochine coinvolte nell’omeostasi immunitaria (E Neumann et al.,
ML Cross et al.);
impedire l’adesione di enteropatogeni, tra cui l’Escherichia coli, la Listeria
monocytogenes, la Salmonella Typhimurium e la Yersinia pseudotubercolosis
(MH Coconnier et al.);
favorire la crescita selettiva di Lactobacilli già presenti nel tratto digestivo,
con risultante soppressione della crescita di batteri patogeni e putrefattivi (T
Matsaguchi et al.; T Matsuzaki et al.).
I fermenti lattici tindalizzati sono resistenti agli acidi (succo gastrico), agli enzimi
digestivi ed agli acidi biliari; inoltre, sono stabili a temperatura ambiente per lunghi
periodi (tre anni).
Tutto ciò li rende una valida alternativa ai fermenti lattici vivi, che possono subire
drastiche riduzioni sia a livello di formulazione dei preparati, sia nel tratto digerente
prima di giungere al colon.
I fermenti lattici tindalizzati trovano impiego nel trattamento della diarrea cronica
(SD Xiao et al.), della diarrea infantile (N Simachorn et al.), della candidiasi orogastrica (RD Wagner et al.), delle infezioni del tratto urinario (T Asahara et al.) e
della sindrome del colon irritabile (GM Halpern et al.).
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