Fabrication of Galactosylated Polyethylenimine and Plasmid DNA Multilayers on poly (D,L-lactic acid) Films for in situ Targeted Gene Transfection

2009 ◽  
Vol 11 (5) ◽  
pp. B30-B34 ◽  
Author(s):  
Yan Hu ◽  
Kaiyong Cai ◽  
Zhong Luo ◽  
Chong Chen ◽  
Haide Dong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Plasmid Dna ◽  
Gene Transfection

Adsorption of Plasmid DNA ontoN,N‘- (Dimethylamino)ethyl-methacrylate Graft-Polymerized Poly-l-lactic Acid Film Surface for Promotion of in-Situ Gene Delivery

2007 ◽  
Vol 8 (6) ◽  
pp. 1951-1957 ◽  
Author(s):  
Tingting Jiang ◽  
Chang ◽  
Chunming Wang ◽  
Zhi Ding ◽  
Jiangning Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gene Delivery ◽  
Plasmid Dna ◽  
Film Surface ◽  
Ethyl Methacrylate

Super‐tough poly(lactic acid) using a fully bio‐based polyester containing malic acid via in‐situ interfacial compatibilization

2021 ◽  
pp. 51413
Author(s):  
Rong Yang ◽  
Hongwei Cao ◽  
Chong Li ◽  
Guoxiang Zou ◽  
Xin Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Malic Acid ◽  
Poly Lactic Acid

scholarly journals Effects of processing, moisture, and storage length on the fermentation profile, particle size, and ruminal disappearance of reconstituted corn grain

2020 ◽  
Vol 98 (11) ◽  
Author(s):  
Ana L M Gomes ◽  
Antonio V I Bueno ◽  
Fernando A Jacovaci ◽  
Guilherme Donadel ◽  
Luiz F Ferraretto ◽  
...  
Keyword(s):  
Particle Size ◽  
Lactic Acid ◽  
Butyric Acid ◽  
Hammer Mill ◽  
Moisture Concentration ◽  
Fermentation Profile ◽  
And Storage ◽  
Ground Corn ◽  
Corn Grain

Abstract Our objective was to examine the effects of processing, moisture, and anaerobic storage length of reconstituted corn grain (RCG) on the fermentation profile, geometric mean particle size (GMPS), and ruminal dry matter disappearance (DMD). Dry corn kernels were ground (hammer mill, 5-mm screen) or rolled, then rehydrated to 30%, 35%, or 40% moisture, and stored for 0, 14, 30, 60, 90, 120, or 180 d in laboratory silos. Rolled corn had an increased GMPS compared with ground corn (2.24 and 1.13 mm, respectively, at ensiling). However, there was a trend for an interaction between processing and moisture concentration to affect particle size, with GMPS increasing with increased moisture concentration, especially in ground corn. Longer storage periods also slightly increased GMPS. Processing, moisture, and storage length interacted to affect the fermentation pattern (two- or three-way interactions). Overall, pH decreased, whereas lactic acid, acetic acid, ethanol, and NH3-N increased with storage length. RCG with 30% moisture had less lactic acid than corn with 35% and 40% moisture, indicating that fermentation might have been curtailed and also due to the clostridial fermentation that converts lactic acid to butyric acid. Ensiling reconstituted ground corn with 30% of moisture led to greater concentrations of ethanol and butyric acid, resulting in greater DM loss than grain rehydrated to 35% or 40% of moisture. Ammonia-N and in situ ruminal DMD were highest for reconstituted ground corn with 35% or 40% of moisture, mainly after 60 d of storage. Therefore, longer storage periods and greater moisture contents did not offset the negative effect of greater particle size on the in situ ruminal DMD of rolled RCG. Nonetheless, RCG should be ensiled with more than 30% moisture and stored for at least 2 mo to improve the ruminal DMD and reduce the formation of ethanol and butyric acid.

scholarly journals Riboflavin Production in Lactococcus lactis: Potential for In Situ Production of Vitamin-Enriched Foods

2004 ◽  
Vol 70 (10) ◽  
pp. 5769-5777 ◽  
Author(s):  
Catherine Burgess ◽  
Mary O'Connell-Motherway ◽  
Wilbert Sybesma ◽  
Jeroen Hugenholtz ◽  
Douwe van Sinderen
Keyword(s):  
Functional Analysis ◽  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Regulatory Region ◽  
Northern Hybridization ◽  
Vitamin B ◽  
Fermented Foods ◽  
Riboflavin Production ◽  
In Situ Production

ABSTRACT This study describes the genetic analysis of the riboflavin (vitamin B2) biosynthetic (rib) operon in the lactic acid bacterium Lactococcus lactis subsp. cremoris strain NZ9000. Functional analysis of the genes of the L. lactis rib operon was performed by using complementation studies, as well as by deletion analysis. In addition, gene-specific genetic engineering was used to examine which genes of the rib operon need to be overexpressed in order to effect riboflavin overproduction. Transcriptional regulation of the L. lactis riboflavin biosynthetic process was investigated by using Northern hybridization and primer extension, as well as the analysis of roseoflavin-induced riboflavin-overproducing L. lactis isolates. The latter analysis revealed the presence of both nucleotide replacements and deletions in the regulatory region of the rib operon. The results presented here are an important step toward the development of fermented foods containing increased levels of riboflavin, produced in situ, thus negating the need for vitamin fortification.

Integration of Bacteria Capture via Filtration and in Situ Lysis for Recovery of Plasmid DNA under Industry-Compatible Conditions

2007 ◽  
Vol 23 (4) ◽  
pp. 895-903 ◽  
Author(s):  
Kevin O'Mahony ◽  
Ruth Freitag ◽  
Frank Hilbrig ◽  
Ivo Schumacher ◽  
Patrick Müller
Keyword(s):  
Plasmid Dna

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

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