Fermentation product with new equol‐producing Lactobacillus paracasei as a probiotic‐like product candidate for prevention of skin and intestinal disorder

2019 ◽  
Vol 99 (9) ◽  
pp. 4200-4210 ◽  
Author(s):  
Jeong Eun Kwon ◽  
Jaewon Lim ◽  
Ina Bang ◽  
Inhye Kim ◽  
Donghyuk Kim ◽  
...  
Keyword(s):  
Lactobacillus Paracasei ◽  
Intestinal Disorder ◽  
Fermentation Product ◽  
Product Candidate

Biodegradation of Food Dyes by Lactobacillus Paracasei

2011 ◽  
Vol 4 (7) ◽  
pp. 486-488
Author(s):  
Manal A Hassan ◽  
◽  
Saad S Fakhry ◽  
Abood H Moslah ◽  
Zahraa A Jabur
Keyword(s):  
Lactobacillus Paracasei ◽  
Food Dyes

Exemplar Abstract for Lactobacillus paracasei paracasei Collins et al. 1989.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Lactobacillus Paracasei

Nomenclature Abstract for Lactobacillus paracasei tolerans (Abo-Elnaga and Kandler 1965) Collins et al. 1989.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Nicole Danielle Osier ◽  
George M Garrity
Keyword(s):  
Lactobacillus Paracasei

Effects of Orally Administered Diethylstilbestrol and a Fermentation Product on Growing-Finishing Swine1

1957 ◽  
Vol 16 (1) ◽  
pp. 20-25 ◽  
Author(s):  
R. F. Sewell ◽  
E. P. Warren ◽  
C. C. O'Mary
Keyword(s):  
Fermentation Product

Effects of Koji amazake and Its Lactic Acid Fermentation Product by Lactobacillus sakei UONUMA on Defecation Status in Healthy Volunteers with Relatively Low Stool Frequency

2019 ◽  
Vol 25 (6) ◽  
pp. 853-861
Author(s):  
Misato Sakurai ◽  
Masatoshi Kubota ◽  
Akinori Iguchi ◽  
Toru Shigematsu ◽  
Toshio Yamaguchi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Healthy Volunteers ◽  
Stool Frequency ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Sakei ◽  
Acid Fermentation ◽  
Fermentation Product

scholarly journals Lipolytic Postbiotic from Lactobacillus paracasei Manages Metabolic Syndrome in Albino Wistar Rats

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 472
Author(s):  
Ali Osman ◽  
Nashwa El-Gazzar ◽  
Taghreed N. Almanaa ◽  
Abdalla El-Hadary ◽  
Mahmoud Sitohy
Keyword(s):  
Metabolic Syndrome ◽  
Lipid Metabolism ◽  
Lipolytic Activity ◽  
Control Level ◽  
Serum Triglyceride ◽  
Positive Control ◽  
Lactobacillus Paracasei ◽  
Total Serum ◽  
Albino Rats ◽  
Total Serum Cholesterol

The current study investigates the capacity of a lipolytic Lactobacillus paracasei postbiotic as a possible regulator for lipid metabolism by targeting metabolic syndrome as a possibly safer anti-obesity and Anti-dyslipidemia agent replacing atorvastatin (ATOR) and other drugs with proven or suspected health hazards. The high DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2′-azino-bis (3-ethyl benzothiazoline-6-sulphonic acid)] scavenging activity and high activities of antioxidant enzyme such as superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-px) of the Lactobacillus paracasei postbiotic (cell-free extract), coupled with considerable lipolytic activity, may support its action against metabolic syndrome. Lactobacillus paracasei isolate was obtained from an Egyptian cheese sample, identified and used for preparing the postbiotic. The postbiotic was characterized and administered to high-fat diet (HFD) albino rats (100 and 200 mg kg−1) for nine weeks, as compared to atorvastatin (ATOR; 10 mg kg−1). The postbiotic could correct the disruption in lipid metabolism and antioxidant enzymes in HFD rats more effectively than ATOR. The two levels of the postbiotic (100 and 200 mg kg−1) reduced total serum lipids by 29% and 34% and serum triglyceride by 32–45% of the positive control level, compared to only 25% and 35% in ATOR’s case, respectively. Both ATOR and the postbiotic (200 mg kg−1) equally decreased total serum cholesterol by about 40% and 39%, while equally raising HDL levels by 28% and 30% of the positive control. The postbiotic counteracted HFD-induced body weight increases more effectively than ATOR without affecting liver and kidney functions or liver histopathology, at the optimal dose of each. The postbiotic is a safer substitute for ATOR in treating metabolic syndrome.

Effect of co-encapsulation using a calcium alginate matrix and fructooligosaccharides with gelatin coating on the survival of Lactobacillus paracasei cells

2021 ◽  
Author(s):  
Rosetânia Correia Neves da Conceição ◽  
Rayssa Dias Batista ◽  
Fernanda Munhoz dos Anjos Leal Zimmer ◽  
Ianna Kelly Martins Trindade ◽  
Alex Fernando de Almeida ◽  
...  
Keyword(s):  
Calcium Alginate ◽  
Lactobacillus Paracasei ◽  
Gelatin Coating ◽  
Alginate Matrix

scholarly journals Selenium nanoparticles, from Lactobacillus paracasei HM1 capable of antagonizing animal pathogenic fungi, as a new source from human breast milk

2021 ◽  
Author(s):  
Mohamed T. El-Saadony ◽  
Ahmed M. Saad ◽  
Taha F. Taha ◽  
Azhar A. Najjar ◽  
Nidal M. Zabermawi ◽  
...  
Keyword(s):  
Breast Milk ◽  
Pathogenic Fungi ◽  
Lactobacillus Paracasei ◽  
Selenium Nanoparticles ◽  
Human Breast Milk ◽  
Human Breast

scholarly journals Transformation of Inferior Tomato into Preservative: Fermentation by Multi-Bacteriocin Producing Lactobacillus paracasei WX322

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1278
Author(s):  
Rong Zhu ◽  
Xiaoqing Liu ◽  
Xiaofen Li ◽  
Kaifang Zeng ◽  
Lanhua Yi
Keyword(s):  
Antibacterial Activity ◽  
Value Added ◽  
Soft Rot ◽  
Bacteriocin Production ◽  
Lactobacillus Paracasei ◽  
Tomato Juice ◽  
Vegetable Waste ◽  
The Third ◽  
Innovative Method ◽  
Great Damage

Loss and waste of postharvest vegetables are the main challenges facing the world’s vegetable supply. In this study, an innovative method of value-added transformation was provided: production of bacteriocin from vegetable waste, and then its application to preservation of vegetables. Antibacterial activity to soft rot pathogen Pectobacterium cartovorum (Pcb BZA12) indicated that tomato performed best in the nutrition supply for bacteriocin production among 12 tested vegetables. Moreover, the antibacterial activity was from Lactobacillus paracasei WX322, not components of vegetables. During a fermentation period of 10 days in tomato juice, L. paracasei WX322 grew well and antibacterial activity reached the maximum on the tenth day. Thermostability and proteinase sensitivity of the bacteriocin from tomato juice were the same with that from Man-Rogosa-Sharpe broth. Scanning electron microscope images indicated that the bacteriocin from tomato juice caused great damage to Pcb BZA12. At the same time, the bacteriocin from tomato juice significantly reduced the rotten rate of Chinese cabbage from 100% ± 0% to 20% ± 8.16% on the third day during storage. The rotten rate decrease of cucumber, tomato, and green bean was 100% ± 0% to 0% ± 0%, 70% ± 14.14% to 13.33% ± 9.43%, and 76.67% ± 4.71% to 26.67% ± 4.71%, respectively. Bacteriocin treatment did not reduce the rotten rate of balsam pear, but alleviated its symptoms.

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