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https://www.readbyqxmd.com/read/28103920/ovarian-cycling-and-reproductive-state-shape-the-vaginal-microbiota-in-wild-baboons
#1
Elizabeth A Miller, Joshua A Livermore, Susan C Alberts, Jenny Tung, Elizabeth A Archie
BACKGROUND: The vaginal microbiome is an important site of bacterial-mammalian symbiosis. This symbiosis is currently best characterized for humans, where lactobacilli dominate the microbial community and may help defend women against infectious disease. However, lactobacilli do not dominate the vaginal microbiota of any other mammal studied to date, raising key questions about the forces that shape the vaginal microbiome in non-human mammals. RESULTS: We used Illumina sequencing of the bacterial 16S rRNA gene to investigate variation in the taxonomic composition of the vaginal microbiota in 48 baboons (Papio cynocephalus), members of a well-studied wild population in Kenya...
January 19, 2017: Microbiome
https://www.readbyqxmd.com/read/28103748/stabilization-of-freeze-dried-lactobacillus-paracasei-subsp-paracasei-jcm-8130-t-with-the-addition-of-disaccharides-polymers-and-their-mixtures
#2
Da Teng, Kiyoshi Kawai, Shuto Mikajiri, Yoshio Hagura
Although freeze-drying is a widely used dehydration technique for the stabilizing of unstable lactic acid bacteria, Lactobacillus paracasei subsp. paracasei JCM 8130(T) (L. paracasei) is destabilized after freeze-drying and subsequent storage. In order to improve the stability of freeze-dried L. paracasei, effects of disaccharides (sucrose and trehalose), polymers (maltodextrin; MD and bovine serum albumin; BSA), and their mixtures on the survival rate of freeze-dried L. paracasei were investigated. The survival rate of non-additive sample decreased slightly after freeze-drying but decreased drastically after subsequent storage at 37 °C for 4 weeks...
January 20, 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/28098755/exopolysaccharides-isolated-from-milk-fermented-with-lactic-acid-bacteria-prevent-ultraviolet-induced-skin-damage-in-hairless-mice
#3
Masashi Morifuji, Masami Kitade, Tomoyuki Fukasawa, Taketo Yamaji, Masamitsu Ichihashi
BACKGROUND: We studied the mechanism by which fermented milk ameliorates UV-B-induced skin damage and determined the active components in milk fermented with lactic acid bacteria by evaluating erythema formation, dryness, epidermal proliferation, DNA damage and cytokine mRNA levels in hairless mice exposed to acute UV-B irradiation. METHODS: Nine week-old hairless mice were given fermented milk (1.3 g/kg BW/day) or exopolysaccharide (EPS) concentrate (70 mg/kg BW/day) orally for ten days...
January 13, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28093322/anti-pathogenic-and-probiotic-attributes-of-lactobacillus-salivarius-and-lactobacillus-plantarum-strains-isolated-from-feces-of-algerian-infants-and-adults
#4
Hamza Ait Seddik, Farida Bendali, Benoit Cudennec, Djamel Drider
Sixty-seven (67) lactic acid bacteria (LAB) isolates belonging to Lactobacillus genus were isolated from human feces and tested for their auto-aggregation and cell surface hydrophobicity in order to establish their adhesion capabilities, a prerequisite for probiotic selection. Strains with the upmost auto-aggregation and cell surface hydrophobicity scores were identified by MALDI-TOF spectrometry and 16S rDNA sequencing as Lactobacillus plantarum (p25lb1 and p98lb1) and Lactobacillus salivarius (p85lb1 and p104lb1)...
January 13, 2017: Research in Microbiology
https://www.readbyqxmd.com/read/28092820/pcr-screening-of-an-african-fermented-pearl-millet-porridge-metagenome-to-investigate-the-nutritional-potential-of-its-microbiota
#5
Fabien Saubade, Christèle Humblot, Youna M Hemery, Jean-Pierre Guyot
Cereals are staple foods in most African countries, and many African cereal-based foods are spontaneously fermented. The nutritional quality of cereal products can be enhanced through fermentation, and traditional cereal-based fermented foods (CBFFs) are possible sources of lactic acid bacteria (LAB) with useful nutritional properties. The nutritional properties of LAB vary depending on the species and even on the strain, and the microbial composition of traditional CBFFs varies from one traditional production unit (TPU) to another...
December 29, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28091678/pepsin-egg-white-hydrolysate-modulates-gut-microbiota-in-zucker-obese-rats
#6
Teresa Requena, Marta Miguel, Marta Garcés-Rimón, M Carmen Martínez-Cuesta, Rosina López-Fandiño, Carmen Peláez
There is limited information that relates the intake of food-derived bioactive peptides and the gut microbiota. We have previously described a pepsin hydrolysate of egg white (EWH) that ameliorates fat accumulation and dyslipidemia, while reducing oxidative stress and inflammation markers in obese Zucker rats. The aim of this study was to associate the beneficial effects of EWH with gut microbiota changes in these animals. Obese Zucker rats received daily 750 mg kg(-1) EWH in drinking water for 12 weeks and faeces were analysed for microbial composition and metabolic compounds in comparison with Zucker lean rats and obese controls...
January 16, 2017: Food & Function
https://www.readbyqxmd.com/read/28087537/effects-of-lactobacillus-plantarum-oll2712-culture-conditions-on-the-anti-inflammatory-activity-for-murine-immune-cells-and-obese-and-type-2-diabetic-mice
#7
T Toshimitsu, S Ozaki, J Mochizuki, K Furuichi, Y Asami
: Studies on the health-promoting effects of lactic acid bacteria (LAB) are numerous, but few provide examples of the relationship between LAB function and culture conditions. We verified the effect of differences in culture conditions on Lactobacillus plantarum OLL2712 (OLL2712) functionality; this strain exhibits anti-inflammatory activity and preventive effects against metabolic disorders. We measured IL-10 and IL-12 production in murine immune cells treated with OLL2712 cells prepared under various culture conditions...
January 13, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28080206/probiotics-d-lactic-acidosis-oxidative-stress-and-strain-specificity
#8
Luis Vitetta, Samantha Coulson, Michael Thomsen, Tony Nguyen, Sean Hall
1. The existence of an implicit living microscopic world, composed primarily of bacteria, has been known for centuries. The exact mechanisms that govern the contribution of bacteria to human health and disease have only recently become the subject of intense research efforts. Within this very evident shift in paradigms, the rational design of probiotic formulations has led to the creation of an industry that seeks to progress the engineering of probiotic bacteria that produce metabolites that may enhance human host health and prevent disease...
January 12, 2017: Gut Microbes
https://www.readbyqxmd.com/read/28078255/quality-characteristics-and-antioxidant-activity-of-yogurt-supplemented-with-aronia-aronia-melanocarpa-juice
#9
Linh Nguyen, Eun-Sun Hwang
We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lactic acid bacteria (LAB) increased with increased incubation time, and yogurt containing 2% and 3% aronia juice showed higher LAB counts than 1% aroinia juice-supplemented yogurt...
December 2016: Preventive Nutrition and Food Science
https://www.readbyqxmd.com/read/28075415/inhibitory-effects-of-probiotic-lactobacillus-on-the-growth-of-human-colonic-carcinoma-cell-line-ht-29
#10
Zhung-Yuan Chen, You-Miin Hsieh, Chun-Chih Huang, Cheng-Chih Tsai
This study was conducted to investigate the inhibitory effect of Lactobacillus cells and supernatants on the growth of the human colon cancer cell line HT-29. Our study results indicated that the PM153 strain exhibits the best adhesion ability and the highest survival in the gastrointestinal tract simulation experiment. Furthermore, after an 8-h co-culture of PM153 and HT-29 cells, the PM153 strain can induce the secretion of nitric oxide from the HT-29 cells. In addition, after the co-culture of the BCRC17010 strain (10⁸ cfu/mL) and HT-29 cells, the Bax/Bcl-2 ratio in the HT-29 cells was 1...
January 10, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28071022/research-on-the-effect-of-culture-time-on-the-kombucha-tea-beverage-s-antiradical-capacity-and-sensory-value
#11
Anna Gramza-Michałowska, Bartosz Kulczyński, Yuan Xindi, Małgorzata Gumienna
BACKGROUND: Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071017/evaluation-of-the-potential-use-of-probiotic-strain-lactobacillus-plantarum-299v-in-lactic-fermentation-of-button-mushroom-fruiting-bodies
#12
Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw
BACKGROUND: The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus). METHODS: Fresh button mushroom fruiting bodies and cultures of lactic acid bacteria L. plantarum Ib and a probiotic strain L...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071009/evolution-of-free-amino-acids-biogenic-amines-and-n-nitrosoamines-throughout-ageing-in-organic-fermented-beef
#13
Karolina M Wójciak, Elżbieta Solska
BACKGROUND: In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the effects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey...
April 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28070665/current-state-of-purification-isolation-and-analysis-of-bacteriocins-produced-by-lactic-acid-bacteria
#14
REVIEW
Vilma Kaškonienė, Mantas Stankevičius, Kristina Bimbiraitė-Survilienė, Gintarė Naujokaitytė, Loreta Šernienė, Kristina Mulkytė, Mindaugas Malakauskas, Audrius Maruška
The scientific interest for the search of natural means of microbial inhibitors has not faded for several years. A search of natural antibiotics, so-called bacteriocins which are produced by lactic acid bacteria (LAB), gains a huge attention of the scientists in the last century, in order to reduce the usage of synthetic food additives. Pure bacteriocins with wide spectra of antibacterial activity are promising among the natural biopreservatives. The usage of bacteriocin(s) producing LAB as starter culture for the fermentation of some food products, in order to increase their shelf-life, when synthetic preservatives are not allowable, is also possible...
January 9, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28070662/investigation-of-the-instability-and-low-water-kefir-grain-growth-during-an-industrial-water-kefir-fermentation-process
#15
David Laureys, Amandine Van Jean, Jean Dumont, Luc De Vuyst
A poorly performing industrial water kefir production process consisting of a first fermentation process, a rest period at low temperature, and a second fermentation process was characterized to elucidate the causes of its low water kefir grain growth and instability. The frozen-stored water kefir grain inoculum was thawed and reactivated during three consecutive prefermentations before the water kefir production process was started. Freezing and thawing damaged the water kefir grains irreversibly, as their structure did not restore during the prefermentations nor the production process...
January 9, 2017: Applied Microbiology and Biotechnology
https://www.readbyqxmd.com/read/28070022/stable-isotope-profiles-reveal-active-production-of-vocs-from-human-associated-microbes
#16
Joann Phan, Simone Meinardi, Barbara Barletta, Donald Blake, Katrine Whiteson
Volatile organic compounds (VOCs) measured from exhaled breath have great promise for the diagnosis of bacterial infections. However, determining human or microbial origin of VOCs detected in breath remains a great challenge. For example, the microbial fermentation product 2,3-butanedione was recently found in the breath of CF patients; parallel culture-independent metagenomic sequencing of the same samples revealed that Streptococcus and Rothia spp. have the genetic capacity to produce 2,3-butanedione. To investigate whether the genetic capacity found in metagenomes translates to bacterial production of a VOC of interest such as 2,3-butanedione, we fed stable isotopes to three bacterial strains isolated from Cystic Fibrosis (CF) patients: two Gram-positive bacteria, Rothia mucilaginosa and Streptococcus salivarius, and a dominant opportunistic Gram-negative pathogen, Pseudomonas aeruginosa...
January 10, 2017: Journal of Breath Research
https://www.readbyqxmd.com/read/28068371/in-vitro-assessment-of-the-probiotic-potential-of-lactococcus-lactis-lmg-7930-against-ruminant-mastitis-causing-pathogens
#17
Federica Armas, Cristina Camperio, Cinzia Marianelli
Mastitis in dairy ruminants is considered to be the most expensive disease to farmers worldwide. Recently, the intramammary infusion of lactic acid bacteria has emerged as a potential new alternative to antibiotics for preventing and treating bovine mastitis. In this study we have investigated in vitro the probiotic potential of Lactococcus lactis LMG 7930, a food-grade and nisin-producing strain, against mastitis-causing pathogens. We have characterized its carbohydrate fermentation and antibiotic susceptibility profiles, cell surface properties and antimicrobial activity, as well as its capabilities to adhere to and inhibit the invasion of pathogens into the bovine mammary epithelial cell line BME-UV1d...
2017: PloS One
https://www.readbyqxmd.com/read/28067840/effect-of-film-forming-alginate-chitosan-polyelectrolyte-complex-on-the-storage-quality-of-pork
#18
Dominika Kulig, Anna Zimoch-Korzycka, Żaneta Król, Maciej Oziembłowski, Andrzej Jarmoluk
Meat is one of the most challenging food products in the context of maintaining quality and safety. The aim of this work was to improve the quality of raw/cooked meat by coating it with sodium alginate (A), chitosan (C), and sodium alginate-chitosan polyelectrolyte complex (PEC) hydrosols. Antioxidant properties of A, C, and PEC hydrosols were determined. Subsequently, total antioxidant capacity (TAC), sensory quality of raw/cooked pork coated with experimental hydrosols, and antimicrobial efficiency of those hydrosols on the surface microbiota were analysed...
January 6, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28067044/physiology-oriented-engineering-strategy-to-improve-gamma-aminobutyrate-production-in-lactobacillus-brevis
#19
Chang-Jiang Lyu, Wei-Rui Zhao, Sheng Hu, Jun Huang, Tao Lu, Zhi-Hua Jin, Le-He Mei, Shan-Jing Yao
Gamma-aminobutyrate (GABA) is an important chemical in the pharmaceutical field. GABA-producing lactic acid bacteria (LAB) offer the opportunity of developing this health-oriented product. In this study, the gadA, gadB, gadC, gadCB, and gadCA gene segments of Lactobacillus brevis were cloned into pMG36e, and strain Lb. brevis/pMG36e-gadA was selected for thorough characterization in terms of GABA production after analysis of GAD activities. Subsequently, a physiology-oriented engineering strategy was adopted to construct an FoF1-ATPase deficient strain NRA6 with higher GAD activity...
January 18, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28063197/aerobic-metabolism-in-the-genus-lactobacillus-impact-on-stress-response-and-potential-applications-in-the-food-industry
#20
REVIEW
Teresa Zotta, Eugenio Parente, Annamaria Ricciardi
This review outlines the recent advances in the knowledge on aerobic and respiratory growth of lactic acid bacteria, focusing on the features of respiration-competent lactobacilli. The species of the genus Lactobacillus have been traditionally classified as oxygen tolerant anaerobes, but it has been demonstrated that several strains are able to use oxygen as a substrate in reactions mediated by flavin oxidases and, in some cases, to synthesize a minimal respiratory chain. The occurrence of genes related to aerobic and respiratory metabolism and to oxidative stress response apparently correlates with the taxonomic position of lactobacilli...
January 7, 2017: Journal of Applied Microbiology
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