keyword
MENU ▼
Read by QxMD icon Read
search

lactic acid bacteria

keyword
https://www.readbyqxmd.com/read/29790546/dietary-fibers-prebiotics-and-exopolysaccharides-produced-by-lactic-acid-bacteria-potential-health-benefits-with-special-regard-to-cholesterol-lowering-effects
#1
REVIEW
E Korcz, Z Kerényi, L Varga
The gastrointestinal (GIT) microbiota, which plays a crucial role in human health, is influenced by a number of factors including diet. Consumption of specific dietary ingredients, such as dietary fibers and prebiotics, is an avenue by which the microbiota can be positively modulated. These substances may also reduce serum cholesterol levels through various mechanisms. Interest has increased in methods of reducing blood cholesterol level, because dyslipidemia is recognized as a contributory risk factor for the development of cardiovascular diseases...
May 23, 2018: Food & Function
https://www.readbyqxmd.com/read/29789757/locally-produced-lactic-acid-bacteria-for-pathogen-inactivation-and-odor-control-in-fecal-sludge
#2
Emmanuel Alepu Odey, Zifu Li, Xiaoqin Zhou, Yichang Yan
Providing safe fecal sludge (FS) sanitation has remained an important goal of global communities because of the high risks imposed on human health of the exposure to un-sanitized FS. This study used lactic acid fermentation as a pre-treatment technology to evaluate the sanitization effect of lactic acid bacteria (LAB) on FS. A combination of fermented rice flour and brown sugar was used as the medium to prepare LAB, and fecal coliforms were used as the indicator organisms. The addition of a LAB suspension grown in fermented rice flour and brown sugar to FS was studied to evaluate the survival of fecal coliforms...
May 20, 2018: Journal of Cleaner Production
https://www.readbyqxmd.com/read/29789490/evaluation-of-lactic-acid-bacteria-on-the-inhibition-of-vibrio-parahaemolyticus-infection-and-its-application-to-food-systems
#3
Cheng-Chih Tsai, Yung-Hsien Hung, Lan-Chun Chou
This study tested the effect of lactic acid bacteria (LAB) inhibition on Vibrio parahaemolyticus BCRC (Bioresource Collection and Research Center) 10806 and BCRC 12865 in a food model. MTT [3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assays indicated that Caco-2 cells were not damaged after a two-hour treatment with lactic acid bacteria (LAB) and V. parahaemolyticus . The LAB cell culture and supernatant effectively inhibited the growth of V. parahaemolyticus in a food model. ELISA (Enzyme-linked immunosorbent assay) results indicated the significant inhibition of TNF-α; IL-1β; and IL-6; but Lactobacillus plantarum PM 222 and L...
May 22, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/29786847/assessment-of-antibiotic-susceptibility-within-lactic-acid-bacteria-and-coagulase-negative-staphylococci-isolated-from-hunan-smoked-pork-a-naturally-fermented-meat-product-in-china
#4
Jing Wang, Xinyuan Wei, Mingtao Fan
The aim of this study was to evaluate the antibiotic susceptibility of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) strains isolated from naturally fermented smoked pork produced in Hunan, China. A total of 48 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows: Staphylococcus carnosus (23), Lactobacillus plantarum (12), Lactobacillus brevis (10), Lactobacillus sakei (1), Weissella confusa (1), and Weissella cibaria (1)...
May 22, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29783731/-lactobacillus-plantarum-strain-ln4-attenuates-diet-induced-obesity-insulin-resistance-and-changes-in-hepatic-mrna-levels-associated-with-glucose-and-lipid-metabolism
#5
Eunjung Lee, So-Ra Jung, So-Young Lee, Na-Kyoung Lee, Hyun-Dong Paik, Seong-Il Lim
The prevalence of obesity and associated metabolic disorders, including diabetes and cardiovascular disease, is rapidly becoming a severe global health problem. Recent reports have suggested that the alteration of the gut ecosystem through the consumption of probiotics and fermented foods, such as yogurt and Kimchi, can significantly impact obesity and Type 2 diabetes (T2D)-related biomarkers. In this study, we screened over 400 strains of lactic acid bacteria (LAB) that were isolated from fermented foods to identify potent anti-obesogenic and diabetic probiotics in vitro...
May 19, 2018: Nutrients
https://www.readbyqxmd.com/read/29783046/bacterial-community-of-industrial-raw-sausage-packaged-in-modified-atmosphere-throughout-the-shelf-life
#6
Stefano Raimondi, Maria Rosaria Nappi, Tiziana Maria Sirangelo, Alan Leonardi, Alberto Amaretti, Alessandro Ulrici, Rudy Magnani, Chiara Montanari, Giulia Tabanelli, Fausto Gardini, Maddalena Rossi
Ten lots of industrial raw sausages in modified atmosphere (CO2 30%, O2 70%), produced in the same plant over 7 months, were analyzed at the day after production (S samples) and at the end of shelf life (E samples), after 12 days storage at 7 °C to simulate thermal abuse. Quality of the products was generally compromised by storage at 7 °C, with only 3 E samples without alterations. During the shelf life, the pH decreased for the accumulation of acetic and lactic acids. A few biogenic amines accumulated, remaining below acceptable limits...
April 28, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29783045/factors-affecting-gene-expression-and-activity-of-heme-and-manganese-dependent-catalases-in-lactobacillus-casei-strains
#7
Annamaria Ricciardi, Rocco Gerardo Ianniello, Eugenio Parente, Teresa Zotta
Catalases reduce oxidative stress by degrading hydrogen peroxide to molecular oxygen and water. The presence of heme-dependent or manganese-dependent catalases was observed for a long time in lactic acid bacteria (LAB) but, to date, knowledge on the factors affecting gene expression and enzymatic functionality are limited to a very few strains. In this study, the effect of atmosphere of incubation (not aerated static growth vs aerated shaken growth) and supplementation with Fe2+ , hemin, Mn2+ or their combinations on the catalase production of respiration-competent strain Lactobacillus casei N87 was evaluated using a 24 factorial design...
May 8, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29781297/degradation-kinetic-d-100-of-lycopene-during-the-thermal-treatment-of-concentrated-tomato-paste
#8
Nadia Manzo, Antonello Santini, Fabiana Pizzolongo, Alessandra Aiello, Raffaele Romano
Heat treatments can cause degradation in tomatoes of lycopene which has important antioxidant effects. No information about decimal reduction time (D100 ) of lycopene is available. D-value is the time required at a given temperature to reduce 90% of the molecule. This study for the first time determine the kinetic of lycopene thermal degradation. The content was measured at regular intervals of pasteurization using canned tomato paste to determinate D value. Microbiological analysis was carried out to verify product stability after packaging...
May 21, 2018: Natural Product Research
https://www.readbyqxmd.com/read/29780378/selection-and-validation-of-reference-genes-for-quantitative-real-time-pcr-normalization-under-ethanol-stress-conditions-in-oenococcus-oeni-sd-2a
#9
Shuai Peng, Longxiang Liu, Hongyu Zhao, Hua Wang, Hua Li
The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, which requires the optimal reference genes used for normalization. Oenococcus oeni ( O. oeni ), as the one of most important microorganisms in wine industry and the most resistant lactic acid bacteria (LAB) species to ethanol, has not been investigated regarding the selection of stable reference genes for RT-qPCR normalization under ethanol stress conditions. In this study, nine candidate reference genes ( proC, dnaG, rpoA, ldhD, ddlA, rrs, gyrA, gyrB , and dpoIII ) were analyzed to determine the most stable reference genes for RT-qPCR in O...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29778478/quantitative-proteomics-of-lactococcus-lactis-f44-under-cross-stress-of-low-ph-and-lactate
#10
Hao Wu, Yue Zhao, Yuhui Du, Sen Miao, Jingui Liu, Yanni Li, Qinggele Caiyin, Jianjun Qiao
Lactococcus lactis encounters 3 environmental stimuli, H+ , lactate, and undissociated lactic acid, because of the accumulation of lactic acid-the predominant fermentation product. Few studies have examined how these stimuli synergistically affect the bacteria. Herein, we analyzed the dissociation degree of lactic acid at different pH and investigated the cellular response to cross-stress in L. lactis ssp. lactis F44 through quantitative proteomic analysis using isobaric tags for relative and absolute quantitation of 3 groups: 0% lactic acid with pH 4...
May 16, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29777375/a-comparison-of-the-effects-of-antibiotics-probiotics-synbiotics-and-prebiotics-on-the-performance-and-carcass-characteristics-of-broilers
#11
Vahid Tayeri, Alireza Seidavi, Leila Asadpour, Clive J C Phillips
Routine use of the antibiotic flavomycin in broiler production may lead to resistance, and alternative growth promoters are used to enhance performance. Two hundred day-old male Ross 308 broiler chicks were allocated to five dietary supplements included from d 1-42: flavomycin, three possible alternatives, a probiotic, prebiotic and a synbiotic, as well as a control treatment. There were four replicate cages of 10 birds each in each treatment. Compared with the control and antibiotics treatments, the probiotic, prebiotic and synbiotic treatments increased (p = 0...
May 18, 2018: Veterinary Research Communications
https://www.readbyqxmd.com/read/29776925/unravelling-the-reduction-pathway-as-alternative-metabolic-route-to-hydroxycinnamate-decarboxylation-in-lactobacillus-plantarum
#12
Laura Santamaría, Inés Reverón, Félix López de Felipe, Blanca de Las Rivas, Rosario Muñoz
Lactobacillus plantarum is the lactic acid bacterial species most frequently found in plant-food fermentations where hydroxycinnamic acids are abundant. L. plantarum efficiently decarboxylates these compounds, and also reduces them, yielding substituted phenylpropionic acids. Although the reduction step is known to be induced by a hydroxycinnamic acid, the enzymatic machinery responsible for this reduction pathway has not been yet identified and characterized. A previous study on the transcriptomic response of L...
May 18, 2018: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/29772525/vaginal-microbiota-dysmicrobism-and-role-of-biofilm-forming-bacteria
#13
Giuseppina Campisciano, Nunzia Zanotta, Vincenzo Petix, Lucia Corich, Francesco De Seta, Manola Comar
Bacterial vaginosis involves the presence of a polymicrobial biofilm on the vaginal epithelium, guaranteeing immune escape and spread of antibiotic resistance. To spot known biofilm-forming bacteria, we profiled the vaginal microbiome of sixty-four symptomatic women suffering from a different grade of vaginal disorders and sixty asymptomatic healthy women. Specific microbial profiles distinguished symptomatic from asymptomatic women and characterized the grade of dysmicrobism within the symptomatic group. Lactobacillus crispatus and iners predominated on the healthy vaginal mucosa, while Lactobacillus gasseri predominated in the intermediate dysmicrobism...
June 1, 2018: Frontiers in Bioscience (Elite Edition)
https://www.readbyqxmd.com/read/29772465/effect-of-temperature-on-production-of-oligosaccharides-and-dextran-by-weissella-cibaria-10-m
#14
Ying Hu, Michael G Gänzle
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess dextansucrase expression in W. cibaria 10 M, focusing on the effect of temperature. The effect of temperature on growth, oligosaccharide and dextran synthesis by W. cibaria 10 M was determined and the expression and activity of cell-associated dextransucrase from W...
May 8, 2018: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/29769376/-lactobacillus-mucosal-vaccine-vectors-immune-responses-against-bacterial-and-viral-antigens
#15
REVIEW
Jonathan S LeCureux, Gregg A Dean
Lactic acid bacteria (LAB) have been utilized since the 1990s for therapeutic heterologous gene expression. The ability of LAB to elicit an immune response against expressed foreign antigens has led to their exploration as potential mucosal vaccine candidates. LAB vaccine vectors offer many attractive advantages: simple, noninvasive administration (usually oral or intranasal), the acceptance and stability of genetic modifications, relatively low cost, and the highest level of safety possible. Experimentation using LAB of the genus Lactobacillus has become popular in recent years due to their ability to elicit strong systemic and mucosal immune responses...
June 27, 2018: MSphere
https://www.readbyqxmd.com/read/29768968/susceptibility-of-gut-indigenous-lactic-acid-bacteria-in-balb-c-mice-to-oral-administered-lactobacillus-plantarum
#16
Takashi Kuda, Yasushi Yokota, Yutaka Haraguchi, Hajime Takahashi, Bon Kimura
Cells of Lactobacillus plantarum strains AN1 and Tennozu-SU2 exert anti-inflammatory responses in ICR mouse models of inflammatory bowel disease and protective effects against S. Typhimurium infection in BALB/c mice, respectively. To clarify the existence of L. plantarum-susceptible gut indigenous bacteria, AN1 and Tennozu-SU2 cells were administered to BALB/c mice via drinking water. Gene amplicon sequencing of 16S rRNA of caecal content revealed that the AN1 and Tennozu-SU2 cells affected the abundance of caecal indigenous lactobacilli, but the effect on the dominant Clostridiales and Bacteroidales was not clear...
May 16, 2018: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/29768030/evaluation-of-petrifilm-lactic-acid-bacteria-plates-for-counting-lactic-acid-bacteria-in-food
#17
Satomi Kanagawa, Chihiro Ohshima, Hajime Takahashi, Burenqiqige, Misato Kikuchi, Fumina Sato, Ayaka Nakamura, Shimaa M Mohamed, Takashi Kuda, Bon Kimura
Although lactic acid bacteria (LAB) are used widely as starter cultures in the production of fermented foods, they are also responsible for food decay and deterioration. The undesirable growth of LAB in food causes spoilage, discoloration, and slime formation. Because of these adverse effects, food companies test for the presence of LAB in production areas and processed foods and consistently monitor the behavior of these bacteria. The 3M Petrifilm LAB Count Plates have recently been launched as a time-saving and simple-to-use plate designed for detecting and quantifying LAB...
May 16, 2018: Journal of Food Protection
https://www.readbyqxmd.com/read/29762882/the-changes-of-dominant-lactic-acid-bacteria-and-their-metabolites-during-corn-stover-ensiling
#18
Zhenshang Xu, Susu Zhang, Rongling Zhang, Shixu Li, Jian Kong
AIMS: Monitoring the succession of bacterial populations during corn stover ensiling are helpful for improving the silage quality. METHODS AND RESULTS: Fermentation characteristics were assessed and bacterial communities were described along with the ensiling process. The ensiled corn stover exhibited chemical traits as low pH value (3.92 ± 0.02) and high levels of lactic acid (66.75 ± 1.97 g kg-1 dry matter) which were associated with well ensiled forages, as well as moderate concentrations of acetic acid (19...
May 15, 2018: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/29762617/anticancer-potential-against-cervix-cancer-hela-cell-line-of-probiotic-lactobacillus-casei-and-lactobacillus-paracasei-strains-isolated-from-human-breast-milk
#19
Muhammad Shahid Riaz Rajoka, Haobin Zhao, Yao Lu, Ziyang Lian, Na Li, Nazim Hussain, Dongyan Shao, Mingliang Jin, Qi Li, Junling Shi
Lactic acid bacteria have been categorized as probiotics and play a crucial role in human health by stimulating the supply of nutrients, shaping the immune system, and preventing the colonization of pathogenic microbes. This study investigated the mechanisms for the action of three potential probiotic Lactobacillus strains: Lactobacillus casei SR1, Lactobacillus casei SR2, and Lactobacillus paracasei SR4 isolated from human breast milk. These Lactobacillus strains were identified via 16S DNA sequencing and characterized via biochemical assays including acid resistance, bile resistance, antioxidant activity, and antibiotic susceptibility...
May 15, 2018: Food & Function
https://www.readbyqxmd.com/read/29762266/flow-cytometry-evolution-of-microbiological-methods-for-probiotics-enumeration
#20
Marco Pane, Serena Allesina, Angela Amoruso, Stefania Nicola, Francesca Deidda, Luca Mogna
GOALS: The purpose of this trial was to verify that the analytical method ISO 19344:2015 (E)-IDF 232:2015 (E) is valid and reliable for quantifying the concentration of the probiotic Lactobacillus rhamnosus GG (ATCC 53103) in a finished product formulation. BACKGROUND: Flow cytometry assay is emerging as an alternative rapid method for microbial detection, enumeration, and population profiling. The use of flow cytometry not only permits the determination of viable cell counts but also allows for enumeration of damaged and dead cell subpopulations...
May 14, 2018: Journal of Clinical Gastroenterology
keyword
keyword
35713
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"