scholarly journals Lactic Acid Bacteria as a Live Delivery System for the in situ Production of Nanobodies in the Human Gastrointestinal Tract

2019 ◽  
Vol 9 ◽  
Author(s):  
Beatriz del Rio ◽  
Begoña Redruello ◽  
Maria Fernandez ◽  
M. Cruz Martin ◽  
Victor Ladero ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Delivery System ◽  
Human Gastrointestinal Tract ◽  
In Situ Production

scholarly journals Viability of Lactobacillus paraplantarum DSM 14485 in human gastrointestinal tract and its molecular and biochemical identification after fermented vegetable consumption

2012 ◽  
Vol 21 (2) ◽  
pp. 182-196 ◽  
Author(s):  
Marja Tuulikki Tamminen ◽  
Arthur C. Ouwehand ◽  
Maarit Mäki ◽  
Tiina Joutsjoki ◽  
Marietta Sjöblom ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
Vegetable Consumption ◽  
Human Gastrointestinal Tract ◽  
Lactobacillus Paraplantarum ◽  
Probiotic Lactobacillus ◽  
Biochemical Identification ◽  
Double Blinded

Abstract In this study the viability of a potentially probiotic Lactobacillus paraplantarum DSM 14485 in the intestinal tract of 22 healthy test subjects was qualitatively assessed in a randomised double blinded cross-over study design lasting 2 x 4 weeks (interventions I and II) with a 4-week washout period. The subjects were given in their diet either spontaneously fermented vegetables (SF) or vegetables fermented by starter bacteria which contained  Lb. paraplantarum DSM 14485 (P). The numbers of lactic acid bacteria (LAB) in fecal samples were at the level of 105 cfu g-1 in both groups. The presence of Lb. paraplantarum DSM 14485 was confirmed by biochemical and molecular methods. We were able to show that Lb. paraplantarum DSM 14485, isolated from spontaneously fermented cucumbers, was viable in the intestine of ten test subjects after taking P-diet when the numbers of LAB were sufficiently high in the product.

scholarly journals Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

2018 ◽  
Vol 2018 ◽  
pp. 1-15 ◽  
Author(s):  
Dorota Zielińska ◽  
Danuta Kolożyn-Krajewska
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Health Effects ◽  
World Health ◽  
Probiotic Bacteria ◽  
Animal Origin ◽  
Probiotic Properties ◽  
Human Gastrointestinal Tract ◽  
Fermented Products

One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?

scholarly journals Lactic acid bacteria and the human gastrointestinal tract

1999 ◽  
Vol 53 (5) ◽  
pp. 339-350 ◽  
Author(s):  
H Hove ◽  
H Nørgaard ◽  
P Brøbech Mortensen
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Human Gastrointestinal Tract

scholarly journals In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

2003 ◽  
Vol 69 (2) ◽  
pp. 945-952 ◽  
Author(s):  
Markus Tieking ◽  
Maher Korakli ◽  
Matthias A. Ehrmann ◽  
Michael G. Gänzle ◽  
Rudi F. Vogel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Reuteri ◽  
Pcr Primers ◽  
Sole Source ◽  
Amino Acid Sequences ◽  
Type Ii ◽  
Bread Production ◽  
In Situ Production

ABSTRACT EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (EPS) from sucrose. Fifteen strains produced fructan, and four strains produced glucan. It was remarkable that formation of glucan and fructan was most frequently found in intestinal isolates and strains of the species Lactobacillus reuteri, Lactobacillus pontis, and Lactobacillus frumenti from type II sourdoughs. By the use of PCR primers derived from conserved amino acid sequences of bacterial levansucrase genes, it was shown that 6 of the 15 fructan-producing lactobacilli and none of 20 glucan producers or EPS-negative strains carried a levansucrase gene. In sourdough fermentations, it was determined whether those strains producing EPS in MRS medium modified as described by Stolz et al. (37) and containing 100 g of sucrose liter−1 as the sole source of carbon also produce the same EPS from sucrose during sourdough fermentation in the presence of 12% sucrose. For all six EPS-producing strains evaluated in sourdough fermentations, in situ production of EPS at levels ranging from 0.5 to 2 g/kg of flour was demonstrated. Production of EPS from sucrose is a metabolic activity that is widespread among sourdough lactic acid bacteria. Thus, the use of these organisms in bread production may allow the replacement of additives.

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.

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.

Injectable in situ gelling delivery system for the treatment of jawbone infections

2021 ◽  
Author(s):  
Shreshtha Dash ◽  
Somnath Singh ◽  
Alekha K Dash
Keyword(s):  
Lactic Acid ◽  
Sustained Release ◽  
Cell Viability ◽  
Yield Stress ◽  
Delivery System ◽  
Pluronic F127 ◽  
Sustained Delivery ◽  
In Situ Gelling ◽  
Sustained Rate

Aim: A polymeric in situ gelling delivery system for localized and sustained delivery to jawbone infections was developed. Materials & methods: In situ gelling delivery systems were prepared using either poly-dl-lactic acid or chitosan and Pluronic F127/Pluronic F68. Metronidazole nanoparticles were prepared using poly (dl-lactide-co-glycolide) or chitosan. Poly (dl-lactide-co-glycolide) was used for microparticles. Particles were characterized for size, charge and morphology. Results: Viscosity and yield stress of the gels were 0.4 Pa.s and 2 Pa, respectively, with 70% cell viability over 72 h. Around 90% of loaded metronidazole was released at a sustained rate over 1 week. Conclusion: Use of appropriate amount of nano/microparticles in the gel resulted in a sustained release over a period of 1 week – needed for jawbone infection.

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