scholarly journals The Mechanisms of Lactobacillus Activities: Probiotic Importance of Lactobacillus Species

2021 ◽  
Vol 13 (2) ◽  
pp. 45-63
Author(s):  
Rahim Ahmed ◽  
Muhammad kamil ◽  
Latif Kamal ◽  
Hama Ahmed
Keyword(s):  
Lactobacillus Species

scholarly journals Antimicrobial Activity of Lactobacillus Species Against Carbapenem-Resistant Enterobacteriaceae

2019 ◽  
Vol 10 ◽  
Author(s):  
Chi-Chung Chen ◽  
Chih-Cheng Lai ◽  
Hui-Ling Huang ◽  
Wen-Yu Huang ◽  
Han-Siong Toh ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Species ◽  
Carbapenem Resistant ◽  
Carbapenem Resistant Enterobacteriaceae

scholarly journals Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Haleh Forouhandeh ◽  
Sepideh Zununi Vahed ◽  
Hossein Ahangari ◽  
Vahideh Tarhriz ◽  
Mohammad Saeid Hejazi
Keyword(s):  
16S Rrna ◽  
Random Amplified Polymorphic Dna ◽  
Bacterial Species ◽  
16S Rrna Sequencing ◽  
Lactobacillus Species ◽  
Culture Methods ◽  
Phylogenetic Characterization ◽  
Rrna Sequencing ◽  
Specific Culture ◽  
Lighvan Cheese

Abstract Lighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria especially the genus Lactobacillus are the critical factors in developing the aroma, flavor, and texture in Lighvan cheese. In this study, the Lactobacillus population of the main Lighvan cheese was investigated. The Lactobacillus of the main Lighvan cheese was isolated using specific culture methods according to previously published Guidelines. Then, the phylogenetic features were investigated and the phenotypic characteristics were examined using specific culture methods. Twenty-eight Gram-positive bacterial species were identified belonged to the genus Lactobacillus. According to the same sequences as each other, three groups (A, B, and C) of isolates were categorized with a high degree of similarity to L. fermentum (100%) and L. casei group (L. casei, L. paracasei, and L. rhamnosus) (99.0 to 100%). Random amplified polymorphic DNA (RAPD) fingerprint analysis manifested the presence of three clusters that were dominant in traditional Lighvan cheese. Cluster І was divided into 4 sub-clusters. By the result of carbohydrate fermentation pattern and 16S rRNA sequencing, isolates were identified as L. rhamnosus. The isolates in clusters II and III represented L. paracasei and L. fermentum, respectively as they were identified by 16S rRNA sequencing and fermented carbohydrate patterns. Our result indicated that the specific aroma and flavor of traditional Lighvan cheese can be related to its Lactobacillus population including L. fermentum, L. casei, L. paracasei, and L. rhamnosus. Graphical abstract

Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

2021 ◽  
Author(s):  
Phoomjai Sornsenee ◽  
Kamonnut Singkhamanan ◽  
Surasak Sangkhathat ◽  
Phanvasri Saengsuwan ◽  
Chonticha Romyasamit
Keyword(s):  
Lactobacillus Species ◽  
Probiotic Properties

scholarly journals Cytokine profiles and Lactobacillus species presence in pre-menopausal subjects with genital Mycoplasma genitalium or Ureaplasma urealyticum colonization

2021 ◽  
Vol 17 ◽  
pp. 174550652110091
Author(s):  
John Garza ◽  
Kushal Gandhi ◽  
Sarah Choi ◽  
Asley Sanchez ◽  
Gary Ventolini
Keyword(s):  
Ureaplasma Urealyticum ◽  
Mycoplasma Genitalium ◽  
Interleukin 12 ◽  
Lactobacillus Species ◽  
Control Group ◽  
Study Group ◽  
Species Dominance ◽  
Cytokine Profiles ◽  
Menopausal Women ◽  
Significant Difference

Background and Purpose: Lactobacilli play a vital role in protecting the vagina against pathogens. Cytokines are vital components of defense against infections in women. The genital mycoplasmas, Mycoplasma genitalium and Ureaplasma urealyticum, are associated with various infectious diseases in adults and infants. The objective of our study is to identify differences in cytokine profile and Lactobacillus species dominance between a study group of non-pregnant pre-menopausal women with genital M. genitalium or U. urealyticum colonization and a control group of non-pregnant pre-menopausal women without genital M. genitalium or U. urealyticum colonization. Methods: A real-time polymerase chain reaction was performed to measure Lactobacillus species in vaginal swab samples. Cytokine analysis was performed using multiplex immunoassay techniques. Analysis of variance confirmed a significant difference in cytokine profiles between patient groups, with t-tests identifying the most significantly different cytokines. Categorical data analysis identified significant patterns of relative Lactobacillus species dominance in the study group. Results: Lactobacillus iners was the predominant Lactobacillus species in the control group ( p = 0.005). There were no dominant Lactobacillus species observed in the study group. Vascular endothelial growth factor A ( p = 0.002), interleukin-8 ( p = 0.001), and interleukin-1β ( p = 0.049) were expressed significantly higher in the study group, whereas interleukin-1 receptor antagonist ( p < 0.001), interleukin-10 ( p = 0.001), interleukin-12 ( p = 0.002), and interferon-γ ( p = 0.022) were expressed higher in the control group. Association matrices for cytokines were significantly different between two groups ( p < 0.001), with mostly negative associations in the control group and mostly positive associations in the study group. Conclusion: Cytokine levels, their associations, and the patterns of Lactobacillus species dominance are observed to significantly diverge on the basis of M. genitalium and U. urealyticum colonization among non-pregnant pre-menopausal women.

scholarly journals Inflammation, HIV, and Immune Quiescence: Leveraging on Immunomodulatory Products to Reduce HIV Susceptibility

2020 ◽  
Vol 2020 ◽  
pp. 1-16
Author(s):  
Ross Cromarty ◽  
Derseree Archary
Keyword(s):  
Natural Products ◽  
Disease Progression ◽  
Hiv Risk ◽  
Immune Activation ◽  
Bacterial Species ◽  
Lactobacillus Species ◽  
Immune Correlates ◽  
Immune Quiescence ◽  
Anti Inflammatory ◽  
Reduced Risk

The relationship between inflammation and HIV has been a focus of research over the last decade. In HIV-infected individuals, increased HIV-associated immune activation significantly correlated to disease progression. While genital inflammation (GI) has been shown to significantly increase the risk of HIV acquisition and transmission, immune correlates for reduced risk remain limited. In certain HIV-exposed seronegative individuals, an immune quiescent phenotype characterized reduced risk. Immune quiescence is defined by specific, targeted, highly regulated immune responses that hinder overt inflammation or immune activation. Targeted management of inflammation, therefore, is a plausible strategy to mitigate HIV risk and slow disease progression. Nonsteroidal anti-inflammatory drugs (NSAIDs) such as hydroxychloroquine and aspirin have shown encouraging preliminary results in low-risk women by reducing systemic and genital immune activation. A topical NSAID, containing ibuprofen, is effective in treating vulvovaginal inflammation. Additionally, the glucocorticoids (GCs), prednisolone, and dexamethasone are used to treat HIV-associated immune activation. Collectively, these data inform on immune-modulating drugs to reduce HIV risk. However, the prolonged use of these pharmaceutical drugs is associated with adverse effects, both systemically and to a lesser extent topically. Natural products with their reduced side effects coupled with anti-inflammatory properties render them viable options. Lactic acid (LA) has immunomodulatory properties. LA regulates the genital microbiome by facilitating the growth of Lactobacillus species, while simultaneously limiting bacterial species that cause microbial dysbiosis and GI. Glycerol monolaurate, besides being anti-inflammatory, also inhibited SIV infections in rhesus macaques. The proposed pharmaceutical and natural products could be used in combination with either antiretrovirals for treatment or preexposure prophylaxis for HIV prevention. This review provides a summary on the associations between inflammation, HIV risk, and disease progression. Furthermore, we use the knowledge from immune quiescence to exploit the use of pharmaceutical and natural products as strategic interventions to manage inflammation, toward mitigating HIV infections.

Antibacterial Activity of Selenium Nanoparticles extracted from Capparis decidua against Escherichia coli and Lactobacillus Species

2021 ◽  
pp. 4452-4454
Author(s):  
Sneka S ◽  
Preetha Santhakumar
Keyword(s):  
Antibacterial Activity ◽  
Inhibition Zone ◽  
Selenium Nanoparticles ◽  
Nano Particles ◽  
Diffusion Method ◽  
Lactobacillus Species ◽  
Traditional System ◽  
Unani Medicine ◽  
Oxidative Stresses ◽  
Capparis Decidua

Nano particles have an enormous impact on society. Selenium nanoparticles are used in various oxidative stresses. Capparis decidua is a plant which belongs to a family Capparidaceae. Capparis decidua is found in desert and semi desert areas and is used in Unani medicine and traditional system of medicine. The aim of the present study was to evaluate the antibacterial activity of selenium nanoparticles synthesized using Capparis decidua. Antibacterial activity was studied by inhibition zone against E.coli and Lactobacillus using Agar well diffusion method which was characterized by a clear zone. Selenium nanoparticles extracted from Capparis decidua fruit showed good antibacterial activity against lactobacillus species and E.coli.

scholarly journals Isolation and identification of lactobacillus species from the vagina and their antimicrobial properties

2011 ◽  
Vol 5 (20) ◽  
pp. 3300-3304 ◽  
Author(s):  
Amin Mansour ◽  
Goodarzi Hamed ◽  
Orang Ziba ◽  
Farsi Sakineh ◽  
Jorfi Maasomeh
Keyword(s):  
Antimicrobial Properties ◽  
Lactobacillus Species ◽  
Isolation And Identification

Fermentation of Vigna sinensis var. carilla Flours by Natural Microflora and Lactobacillus Species

2003 ◽  
Vol 66 (12) ◽  
pp. 2313-2320 ◽  
Author(s):  
ROSA DOBLADO ◽  
JUANA FRIAS ◽  
ROSARIO MUÑOZ ◽  
CONCEPCIÓN VIDAL-VALVERDE
Keyword(s):  
Inositol Phosphates ◽  
Lactobacillus Species ◽  
Soluble Carbohydrates ◽  
Small Scale ◽  
Trypsin Inhibitor Activity ◽  
Vigna Sinensis ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Bean Flour ◽  
Fermentation Parameters

Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or Lactobacillus plantarum were used to obtain fermented flours from Vigna sinensis L. var. carilla seeds that had been washed with distilled water and dried at 55°C for 24 h. To optimize the fermentation parameters (lactic acid bacterium level, bean flour concentration, and fermentation time), several small-scale fermentation processes were carried out. On the basis of the results obtained, fermentor-scale bean fermentation by microorganisms present on the seeds (natural fermentation [NF]) or by inoculation with L. plantarum (PF) was carried out at 37°C for 48 h with a concentration of 300 g of bean flour per liter. The fermented flours (NF and PF) were also autoclaved. The levels of α-galactosides, inositol phosphates, trypsin inhibitor activity (TIA), soluble carbohydrates, starch (total and available), total available carbohydrates, thiamin, and riboflavin were determined for the processed cowpea flours, and microbiological studies were also carried out. The beans' levels of α-galactosides, TIA, and inositol hexaphosphate decreased by 95, 50, and 85%, respectively, for the NF flour and by 87, 27, and 85%, respectively, for the PF flour, while inositol pentaphosphate and inositol tetraphosphate were present in both fermented flours. The sucrose content decreased, and glucose, fructose, and galactose appeared as a result of fermentation. The levels of total available sugars and thiamin decreased by 2 and 12% and by 69 and 43%, respectively, while the riboflavin content increased by 106 and 94% for NF and PF flours, respectively. When NF and PF cowpea flours were heated in an autoclave for 20 min, TIA decreased further (by 80 and 56%, respectively). According to the chemical and microbiological results obtained in this study, fermentation with L. plantarum and autoclaving is an excellent process by which to produce a new functional food from the seed of a cheap legume (Vigna sinensis L. var. carilla).

Role of Hafnia alvei and a Lactobacillus Species in the Spoilage of Vacuum-Packaged Strip Loin Steaks

1979 ◽  
Vol 42 (7) ◽  
pp. 569-571 ◽  
Author(s):  
M. O. HANNA ◽  
G. C. SMITH ◽  
L. C. HALL ◽  
C. VANDERZANT
Keyword(s):  
Hydrogen Sulfide ◽  
Temperature Control ◽  
Lactobacillus Species ◽  
Hafnia Alvei ◽  
Pseudomonas Spp ◽  
Gas Formation ◽  
Microbiological Examination ◽  
Strip Loin

A microbiological examination of vacuum-packaged strip loin steaks that were defective (gassy packages, hydrogen sulfide odor) revealed high total counts (107–108/cm2) with Hafnia alvei, Lactobacillus and Pseudomonas spp. as major isolates. Re-inoculation experiments indicated that H. alvei was the likely cause of the hydrogen sulfide odor. Gas formation resulted from the activity of heterofermentative lactobacilli and H. alvei. Improvements in plant practices and temperature control eliminated the problem.

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