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Lactic acid production

Xiao-Bin Fang, Ying-Qi Xu, Hon-Fai Chan, Chun-Ming Wang, Qing Zheng, Fei Xiao, Mei-Wan Chen
Hepatocellular carcinoma (HCC) is an aggressive malignancy and the second leading cause of cancer death worldwide. Most current therapeutic agents lack the tumor-targeting efficiency and result in a nonselective biodistribution in the body. In our previous study, we identified a peptide Ala-Pro-Asp-Thr-Lys-Thr-Gln (APDTKTQ) that can selectively bind to the receptor of advanced glycation end-products (RAGE), an immunoglobulin superfamily cell surface molecule overexpressed during HCC malignant progression. Here, we report the design of a mixed micelles system modified with this peptide to target HCC cells...
October 21, 2016: Molecular Pharmaceutics
Geisa Nogueira Salles, Fernanda Aparecida Dos Santos Pereira, Cristina Pacheco-Soares, Fernanda Roberta Marciano, Christian Hölscher, Thomas J Webster, Anderson Oliveira Lobo
Bioresorbable electrospun fibres have highly functional features that can preserve drug efficacy, avoiding premature degradation, and control drug release rates over long periods. In parallel, it is known that Alzheimer's disease (AD) has been linked to impaired insulin signalling in the brain. Glucagon-like peptide 1 (GLP-1) analogues have beneficial effects on insulin release and possess exceptional neuroprotective properties. Herein, we describe for the first time the incorporation of a GLP-1 analogue, liraglutide, into electrospun poly (lactic acid) (PLA) fibres with in situ gelatin capsules, in order to provide the controlled release of liraglutide, improving neuroprotective properties...
October 20, 2016: Molecular Neurobiology
Siran Wang, Xianjun Yuan, Zhihao Dong, Junfeng Li, Gang Guo, Yunfeng Bai, Junyu Zhang, Tao Shao
Objective: Four lactic acid bacteria (LAB) strains isolated from common vetch, tall fescue and perennial ryegrass on the Tibetan Plateau were characterized, and their effects on the fermentation quality of Italian ryegrass (Lolium multiflorum Lam.) silage were studied. Methods: The four isolated strains and one commercial inoculant (G, Lactobacillus plantarum MTD-1) were evaluated using the acid production ability test, morphological observation, Gram staining, physiological, biochemical and acid tolerance tests...
October 19, 2016: Asian-Australasian Journal of Animal Sciences
Chunqing Ai, Na Ma, Qiuxiang Zhang, Gang Wang, Xiaoming Liu, Fengwei Tian, Pei Chen, Wei Chen
Some studies reported that probiotic could relieve allergy-induced damage to the host, but how to get a useful probiotic is still a challenge. In this study, the protective effects of three lactic acid bacteria (La, Lp and Lc) were evaluated in a mouse model, and its relationship with the in vitro properties was analyzed. The in vitro results indicated that La with the capacity to inhibit IL-4 production could have a better anti-allergy effect in vivo than two others. However, the animal trials showed that all LAB strains could alleviate allergen-induced airway inflammation...
2016: PloS One
Joanna Berlowska, Weronika Cieciura, Sebastian Borowski, Marta Dudkiewicz, Michal Binczarski, Izabela Witonska, Anna Otlewska, Dorota Kregiel
Research into fermentative production of lactic acid from agricultural by-products has recently concentrated on the direct conversion of biomass, whereby pure sugars are replaced with inexpensive feedstock in the process of lactic acid production. In our studies, for the first time, the source of carbon used is sugar beet pulp, generated as a by-product of industrial sugar production. In this paper, we focus on the simultaneous saccharification of lignocellulosic biomass and fermentation of lactic acid, using mixed cultures with complementary assimilation profiles...
October 17, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Janine Kamke, Sandra Kittelmann, Priya Soni, Yang Li, Michael Tavendale, Siva Ganesh, Peter H Janssen, Weibing Shi, Jeff Froula, Edward M Rubin, Graeme T Attwood
BACKGROUND: Enteric fermentation by farmed ruminant animals is a major source of methane and constitutes the second largest anthropogenic contributor to global warming. Reducing methane emissions from ruminants is needed to ensure sustainable animal production in the future. Methane yield varies naturally in sheep and is a heritable trait that can be used to select animals that yield less methane per unit of feed eaten. We previously demonstrated elevated expression of hydrogenotrophic methanogenesis pathway genes of methanogenic archaea in the rumens of high methane yield (HMY) sheep compared to their low methane yield (LMY) counterparts...
October 19, 2016: Microbiome
Yanhua Cui, Tingting Xu, Xiaojun Qu, Tong Hu, Xu Jiang, Chunyu Zhao
Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products...
October 12, 2016: International Journal of Molecular Sciences
Martinus J A Daas, Antonius H P van de Weijer, Willem M de Vos, John van der Oost, Richard van Kranenburg
BACKGROUND: Due to the finite nature of global oil resources we are now faced with the challenge of finding renewable resources to produce fuels and chemicals in the future. Lactic acid has great potential as a precursor for the production of bioplastics alternatives to conventional plastics. Efficient lactic acid fermentation from non-food lignocellulosic substrates requires pretreatment and saccharification to generate fermentable sugars. A fermentation process that requires little to no enzyme additions, i...
2016: Biotechnology for Biofuels
Jie Zhou, Jia Ouyang, Qianqian Xu, Zhaojuan Zheng
The main barriers to cost-effective lactic acid production from lignocellulose are the high cost of enzymes and the ineffective utilization of the xylose within the hydrolysate. In the present study, the thermophilic Bacillus coagulans strain CC17 was used for the simultaneous saccharification and fermentation (SSF) of bagasse sulfite pulp (BSP) to produce l-lactic acid. Unexpectedly, SSF by CC17 required approximately 33.33% less fungal cellulase than did separate hydrolysis and fermentation (SHF). More interestingly, CC17 can co-ferment cellobiose and xylose without any exogenous β-glucosidase in SSF...
October 1, 2016: Bioresource Technology
Soumitra Shome, Anupam Das Talukdar, Manabendra Dutta Choudhury, Mrinal Kanti Bhattacharya, Hrishikesh Upadhyaya
OBJECTIVES: Nanotechnology-based drug delivery systems can resolve the poor bioavailability issue allied with curcumin. The therapeutic potential of curcumin can be enhanced by making nanocomposite preparation of curcumin with metal oxide nanoparticles, poly lactic-co-glycolic acid (PLGA) nanoparticles and solid lipid nanoparticles that increases its bioavailability in the tissue. KEY FINDINGS: Curcumin has manifold therapeutic effects which include antidiabetic, antihypertensive, anticancer, anti-inflammatory and antimicrobial properties...
October 17, 2016: Journal of Pharmacy and Pharmacology
Toshio Mori, Hiroko Kako, Tomoki Sumiya, Hirokazu Kawagishi, Hirofumi Hirai
A lactic acid (LA)-producing strain of the hyper-lignin-degrading fungus Phanerochaete sordida YK-624 with the lactate dehydrogenase-encoding gene from Bifidobacterium longum (Blldh) was constructed. When the endogenous pyruvate decarboxylase gene-knocked down and Blldh-expressing transformant was cultured with beech wood meal, the transformant was able to successively delignify and ferment the substrate. Supplementation of calcium carbonate into the culture medium, significantly increased the level of LA accumulation...
October 13, 2016: Journal of Biotechnology
Theofania Tsironi, Efimia Dermesonlouoglou, Marianna Giannoglou, Eleni Gogou, George Katsaros, Petros Taoukis
The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O2, 10% CO2, 87% N2) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters...
October 3, 2016: International Journal of Food Microbiology
Minas Nalbandian, Masaki Takeda
Lactate (or its protonated form: lactic acid) has been studied by many exercise scientists. The lactate paradigm has been in constant change since lactate was first discovered in 1780. For many years, it was unfairly seen as primarily responsible for muscular fatigue during exercise and a waste product of glycolysis. The status of lactate has slowly changed to an energy source, and in the last two decades new evidence suggests that lactate may play a much bigger role than was previously believed: many adaptations to exercise may be mediated in some way by lactate...
October 8, 2016: Biology
Giulio Rosati, Matteo Scaramuzza, Elisabetta Pasqualotto, Alessandro De Toni, Carlo Reggiani, Alessandro Paccagnella
In this work, we demonstrate how an innovative, out-of-cleanroom customized CD/DVD fabrication process can be successfully used for mass production of biosensors with thin-film electrodes. We show that silver and gold electrodes can be used for impedimetric and voltammetric biosensing applications, both in presence and absence of a redox mediator. We modeled the redox/non-redox electrodes impedance through equivalent electrical circuits, and we evaluated their transfer function sensitivity with a one-factor-at-a-time approach...
October 10, 2016: IEEE Transactions on Nanobioscience
Benoît Remenant, Frédéric Borges, Catherine Cailliez-Grimal, Anne-Marie Revol-Junelles, Laurent Marché, Aurélie Lajus, Claudine Médigue, Marie-France Pilet, Hervé Prévost, Monique Zagorec
In this study, we present the draft genome sequence of Carnobacterium divergens V41. This strain was previously reported as producing divercin V41, a bacteriocin of interest for food biopreservation. Its genome revealed also the presence of a gene cluster putatively involved in polyketide production, which is unique in lactic acid bacteria.
October 13, 2016: Genome Announcements
Andrea Carolina Torres, Verónica Vannini, Julieta Bonacina, Graciela Font, Lucila Saavedra, María Pía Taranto
BACKGROUND: Despite the fact that most vitamins are present in a variety of foods, malnutrition, unbalanced diets or insufficient intake of foods are still the cause of vitamin deficiencies in humans in some countries. Vitamin B12 (Cobalamin) is a complex compound that is only naturally produced by bacteria and archea. It has been reported that certain strains belonging to lactic acid bacteria group are capable of synthesized water-soluble vitamins such as those included in the B-group, as vitamin B12...
October 13, 2016: BMC Microbiology
Debkumar Chakraborty, Baljinder Kaur, Karthikeyan Obulisamy, Ammaiyappan Selvam, Jonathan W C Wong
Owing to its flavoring, antimicrobial, antioxidant and anticarcinogenic nature, vanillin is widely used in foods, beverages, perfumes and pharmaceutical products. Ferulic acid (FA) is an important precursor of vanillin which is abundant in cereals like maize, rice and wheat and sugar beet. A major drawback of microbial vanillin production from FA is the degradation and biotransformation of toxic vanillin to other phenolic derivatives. The present study is undertaken to explore microbial vanillin production from FA precursor rice bran by employing vanillin-resistant Pediococcus acidilactici BD16, a natural lactic acid bacteria isolate...
October 13, 2016: Environmental Technology
Jidong Zhou, Dexin Wang, Chenghong Wang, Jinjie Gu, Chul Ho Kim, Jiping Shi, Biao Jiang, Min Wang, Jian Hao
Pyruvate dehydrogenase-complex (AcoABCD) and pyruvate formate-lyase (PFL) are two pathways responsible for synthesis of acetyl-CoA from pyruvate (pyruvate acetyl-CoA switch). The two pathways were individually deleted in Klebsiella pneumoniae, and the role of the pyruvate acetyl-CoA switch in 1,3-propanediol production was investigated. Fermentation results showed that the two pathways were both active in the wild-type strain. Acetyl-CoA formation between the two pathways was equal in the wild-type strain. The pflB mutant produced high level of lactic acid, and deletion of ldhA eliminated lactic acid synthesis...
October 12, 2016: Applied Biochemistry and Biotechnology
Jayanta Kumar Patra, Gitishree Das, Spiros Paramithiotis, Han-Seung Shin
Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but LAB are the dominant species in the fermentation process...
2016: Frontiers in Microbiology
Hidenobu Nakao, Katsuichi Saito, Satoru Tomita, Yukio Magariyama, Yoshihisa Kaizuka, Yoshihiko Takeda
The ecological functions of lactic acid bacteria (LAB) have been utilized in human life for food processing and probiotic therapy. Understanding the interaction mechanisms between LAB and food ingredients may help to clarify the fermentation process and physiological functions of LAB in the production of fermented foods made from plant materials and dairy products. However, the interaction mechanisms have yet to be fully clarified. Although laser diffraction was used for measuring the size changes of aggregates caused by the interaction between LAB and food ingredients, aggregate sizes could not be determined because of the precipitation of aggregates and its disruption from stirring...
2016: Analytical Sciences: the International Journal of the Japan Society for Analytical Chemistry
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