scholarly journals Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG

2020 ◽  
Vol 8 (2) ◽  
pp. 189 ◽  
Author(s):  
Autilia Cozzolino ◽  
Franca Vergalito ◽  
Patrizio Tremonte ◽  
Massimo Iorizzo ◽  
Silvia J. Lombardi ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Biofilm Formation ◽  
Lactobacillus Rhamnosus ◽  
Chemical Properties ◽  
Preliminary Evaluation ◽  
Lactobacillus Rhamnosus Gg ◽  
Akkermansia Muciniphila ◽  
Probiotic Potential ◽  
Physico Chemical ◽  
First Time

In this study, for the first time, we examined some of the physico-chemical properties of the cell surface of Akkermansia muciniphila DSM 22959, comparing it with those of Lactobacillus rhamnosus GG—one of the most extensively studied probiotic microorganisms. In particular, hydrophobicity, auto-aggregation, co-aggregation, and biofilm formation were investigated. In addition, antibiotic susceptibility, co-culture, and antimicrobial activity of the two strains were compared. Hydrophobicity was evaluated using xylene and toluene, showing that A. muciniphila DSM 22959 possessed moderate hydrophobicity. A. muciniphila showed a faster and higher auto-aggregation ability than Lb. rhamnosus GG, but a lower aptitude in biofilm formation. In the co-aggregation test, the best performance was obtained by Lb. rhamnosus GG. Regarding the susceptibility to antibiotics, the differences between the two strains were remarkable, with A. muciniphila DSM 22959 showing resistance to half of the antibiotic tested. Interesting results were also obtained with regard to the stimulating effect of Lb. rhamnosus GG on the growth of A. muciniphila when co-cultured.

scholarly journals Synthesis, antimicrobial activity and physico-chemical properties of some n-alkyldimethylbenzylammonium halides

2014 ◽  
Vol 12 (4) ◽  
pp. 245-253 ◽  
Author(s):  
Salomé El Hage ◽  
Barbora Lajoie ◽  
Jean-Luc Stigliani ◽  
Aurélie Furiga-Chusseau ◽  
Christine Roques ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Impact of Environmental and Genetic Factors on Biofilm Formation by the Probiotic Strain Lactobacillus rhamnosus GG

2007 ◽  
Vol 73 (21) ◽  
pp. 6768-6775 ◽  
Author(s):  
Sarah Lebeer ◽  
Tine L. A. Verhoeven ◽  
M�nica Perea V�lez ◽  
Jos Vanderleyden ◽  
Sigrid C. J. De Keersmaecker
Keyword(s):  
Biofilm Formation ◽  
Culture Medium ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Lipoteichoic Acid ◽  
Microtiter Plate ◽  
Phenotypic Analysis ◽  
Lactobacillus Rhamnosus Gg ◽  
Abiotic Surfaces

ABSTRACTLactobacillus rhamnosusGG (ATCC 53103) is one of the clinically best-studied probiotic organisms. Moreover,L. rhamnosusGG displays very good in vitro adherence to epithelial cells and mucus. Here, we report thatL. rhamnosusGG is able to form biofilms on abiotic surfaces, in contrast to other strains of theLactobacillus caseigroup tested under the same conditions. Microtiter plate biofilm assays indicated that in vitro biofilm formation byL. rhamnosusGG is strongly modulated by culture medium factors and conditions related to the gastrointestinal environment, including low pH; high osmolarity; and the presence of bile, mucins, and nondigestible polysaccharides. Additionally, phenotypic analysis of mutants affected in exopolysaccharides (wzb), lipoteichoic acid (dltD), and central metabolism (luxS) showed their relative importance in biofilm formation byL. rhamnosusGG.

scholarly journals Post-Thaw Preservation of Anti-Microbial Lactobacillus Rhamnosus and Saccharomyces Boulardii Metabolite Complexes

2020 ◽  
Vol 30 (4) ◽  
pp. 343-358
Author(s):  
Olena Isayenko ◽  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Agents ◽  
New Products ◽  
Lactobacillus Rhamnosus ◽  
Antimicrobial Effect ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Rhamnosus Gg ◽  
Resistance Increase ◽  
Significant Difference ◽  
Inhibition Zones

The paper demonstrates an antimicrobial effect of metabolite complexes of Lactobacillus rhamnosus GG and Saccharomyces boulardii, obtained by own method, after 6 months’ storage in a frozen state (−23 ± 1ºС) in respect of Staphylococcus aureus, Staphylococcus haemoliticus, Enterococcus faecalis, Corynebacterium xerosis with multidrug resistance. Increase in diameters of growth inhibition zones (by (3.0 ± 0.4)–(6.1 ± 0.3) mm) for all the investigated pathogens under the influence of metabolite complexes (freshly obtained and after storage) with azithromycin has been proven. No significant difference in antimicrobial activity of antibacterial agents with freshly obtained complexes and after storage at (−23 ± 1)°C was found. The expediency of using the chosen storage method to design the brand new products as well as development of ‘auxiliary drugs’ for antibiotics was confirmed.

scholarly journals Consumer Description by Check-All-That-Apply Questions (CATA) of the Sensory Profiles of Commercial and New Mandarins. Identification of Preference Patterns and Drivers of Liking

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 468 ◽  
Author(s):  
Paula Tarancón ◽  
Amparo Tárrega ◽  
Pablo Aleza ◽  
Cristina Besada
Keyword(s):  
Consumer Demand ◽  
Chemical Properties ◽  
Similar Profile ◽  
Late Season ◽  
Physico Chemical ◽  
Commercial Cultivars ◽  
Preference Patterns ◽  
Sensory Profiles ◽  
First Time ◽  
New Cultivars

In the last few years, the interest in developing new mandarin cultivars of superior quality has grown as a response to the increasing consumer demand of this appreciated fruit. This study evaluated the sensory profiles of five new late-season mandarin cultivars (‘Alborea‘, ’Coral‘, ’Omet‘, ’Matiz‘ and ’Tri-703‘) and six commercial cultivars found contemporarily in stores (‘Clemenules‘, ’Nova‘, ’Tango‘, ’Nadorcott‘, ‘Orri’ and ‘Ortanique’). The sensory profiles of the cultivars were described by consumers through CATA questions. Consumers’ acceptability and the main physico-chemical properties were also evaluated. Twenty-two out of 23 CATA terms differed significantly for the sensory profiles of the studied cultivars. The new cultivars shared a similar profile, described mainly as “very intense taste”, “refreshing taste”, “very aromatic” and “juicy”, and these characteristics were quite different from those of the commercial cultivars. By combining acceptability and CATA questions, drivers of liking for segments of consumers with different preference patterns were identified. This is the first time that the sensory profiles of mandarin cultivars have been described by consumers. A significant number of consumers preferred the new mandarin cultivars to the commercial ones, which allows them a promising introduction on the market.

Lactobacillus rhamnosus GG microcapsules inhibit Escherichia coli biofilm formation in coculture

2019 ◽  
Vol 41 (8-9) ◽  
pp. 1007-1014 ◽  
Author(s):  
Huiyi Song ◽  
Jianbin Zhang ◽  
Jialin Qu ◽  
Jianjun Liu ◽  
Peiyuan Yin ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Biofilm Formation ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg

scholarly journals Elasticity and physico-chemical properties during drinking water biofilm formation

Biofouling ◽  
2011 ◽  
Vol 27 (7) ◽  
pp. 739-750 ◽  
Author(s):  
Yumiko Abe ◽  
Pavel Polyakov ◽  
Salaheddine Skali-Lami ◽  
Grégory Francius
Keyword(s):  
Drinking Water ◽  
Biofilm Formation ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Lectin-Like Molecules of Lactobacillus rhamnosus GG Inhibit Pathogenic Escherichia coli and Salmonella Biofilm Formation

PLoS ONE ◽  
2016 ◽  
Vol 11 (8) ◽  
pp. e0161337 ◽  
Author(s):  
Mariya I. Petrova ◽  
Nicole C. E. Imholz ◽  
Tine L. A. Verhoeven ◽  
Jan Balzarini ◽  
Els J. M. Van Damme ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Biofilm Formation ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg ◽  
Pathogenic Escherichia Coli

scholarly journals Fluorescence and Physico-Chemical Properties of Hydrogenated Detonation Nanodiamonds

2020 ◽  
Vol 6 (1) ◽  
pp. 7 ◽  
Author(s):  
Giannis Thalassinos ◽  
Alastair Stacey ◽  
Nikolai Dontschuk ◽  
Billy J. Murdoch ◽  
Edwin Mayes ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Detonation Nanodiamonds ◽  
Fluorescence Properties ◽  
Spectroscopy Analysis ◽  
Time Resolved ◽  
Colloidal Properties ◽  
Physico Chemical ◽  
First Time ◽  
Electron Energy Loss ◽  
Surface Chemistries

Hydrogenated detonation nanodiamonds are of great interest for emerging applications in areas from biology and medicine to lubrication. Here, we compare the two main hydrogenation techniques—annealing in hydrogen and plasma-assisted hydrogenation—for the creation of detonation nanodiamonds with a hydrogen terminated surface from the same starting material. Synchrotron-based soft X-ray spectroscopy, infrared absorption spectroscopy, and electron energy loss spectroscopy were employed to quantify diamond and non-diamond carbon contents and determine the surface chemistries of all samples. Dynamic light scattering was used to study the particles’ colloidal properties in water. For the first time, steady-state and time-resolved fluorescence spectroscopy analysis at temperatures from room temperature down to 10 K was performed to investigate the particles’ fluorescence properties. Our results show that both hydrogenation techniques produce hydrogenated detonation nanodiamonds with overall similar physico-chemical and fluorescence properties.

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