Development of human lactic acid (LAB) gastrointestinal microbiota in a Greek rural population

2008 ◽  
Vol 3 (1) ◽  
pp. 55-60 ◽  
Author(s):  
Dimitrios Vassos ◽  
Vassiliki Maipa ◽  
Chrysa Voidarou ◽  
Athanasios Alexopoulos ◽  
Eugenia Bezirtzoglou
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Age Groups ◽  
Morphological Characteristics ◽  
Lactobacillus Brevis ◽  
Growth Patterns ◽  
Gastrointestinal Microbiota ◽  
Daily Consumption ◽  
Lactococcus Lactis Subsp ◽  
Significant Difference

AbstractIn order to investigate the Lactic Acid Bacteria (LAB) of the gut, fecal samples were collected and analyzed from 120 healthy Greek volunteers ranging from age 1 to age 85, all of whom declared daily consumption of local fermented dairy products. LAB strains were isolated using selective media under aerobic or anaerobic conditions. Identification of the isolates was based on their growth patterns, morphological characteristics, and carbohydrate fermentation profiles. There was no significant difference in the abundance of Lactobacillus brevis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Lactobacilus paracasei and Bifidobacterium sp., in all samples. Lactobacillus fermentum, Lactobacillus plantarum, Lactococcus casei, Lactococcus pentosus, Lactococcus lactis subsp. lactis, Lactococcus delbrueckii subsp. lactis, Enterococcus casseliflavus, Enterococcus faecalis, Enterococcus faecium, Enterococcus avium and Leuconostoc sp. were also recovered, mainly from the adults and elders rather than the children’s group. Despite the above differences in LAB species observed mostly between the younger and the other two age groups, differences were also observed within all groups, indicating that healthy subjects of all ages are colonized by a diverse lactoflora in terms of total or dominant species.

The Lactic Acid Stress Response of Lactococcus lactis subsp. lactis

1996 ◽  
Vol 33 (3) ◽  
pp. 194-199 ◽  
Author(s):  
Axel Hartke ◽  
Sandrine Bouché ◽  
Jean-Christophe Giard ◽  
Abdellah Benachour ◽  
Philippe Boutibonnes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Stress Response ◽  
Lactococcus Lactis ◽  
Acid Stress ◽  
Lactococcus Lactis Subsp ◽  
Acid Stress Response

scholarly journals Mycotoxins Consumption and Burden of Aflatoxin-Induced Hepatocellular Carcinoma in People Subsisting on Sorghum Based Products in the Derived Savannah Zone of Nigeria

2019 ◽  
pp. 1-10
Author(s):  
M. H. Garba
Keyword(s):  
High Performance ◽  
Age Groups ◽  
The Body ◽  
Mitigation Strategies ◽  
Sub Saharan Africa ◽  
Daily Consumption ◽  
Ecological Zones ◽  
Susceptibility To Infection ◽  
Significant Difference ◽  
The World

Sorghum is a local grain that grows predominantly in the semi-arid, savannah and grassland region of Northern Nigeria and other parts of the world. Sorghum samples were collected from five districts in each of the six agro-ecological zones, while the sorghum based products such as gruel, pap and porridge were also sampled using A quantitative food frequency questionnaire (QFFQ) followed by measurement of the body weight and  the quantity of food consumed by the respondents. The mycotoxin concentrations in both raw sorghum sample and the sorghum based products were determined using High performance liquid chromatography (HPLC). Mycotoxin concentrations determined from the two different samples was used to determine the amount of mycotoxins consumed by respondents from different age groups. Subsequently the burden of aflatoxin induced Hepato celluar carcinoma (HCC) in communities (within the zone) that subsist on sorghum and sorghum based products was also determined. There was a significant difference (P = 0.05) between the concentration of the mycotoxins in the raw and the processed sorghum samples in the area under study. The processing methods employed in the in the preparation of these products could not reduce the toxin level below the PTDI and TDI levels set by the regulatory agencies. Average daily consumption of sorghum based products based on age range was found to be 192.5 g/day, 617.0 g/day, 810.2 g/day and 746.1 g/day for the infants, children, adults and elderly respectively The incidence of HCC and the burden aflatoxin induced HCC in the HbsAg+ and the HbsAg- populations was alarmingly high. Sorghum is a major grain corn in the world agricultural economy and represents an important staple food for the populations of many developing countries. Nevertheless, the nutritional value of sorghum as human food, as well as a feed material for animals, is impaired by its susceptibility to infection by fungi and fungal metabolites and this calls for urgent mitigation strategies to avoid health emergencies particularly in the poverty stricken countries of the sub Saharan Africa where this crop is a common staple.

Behavior of Listeria monocytogenes in the Presence of Lactic Acid Bacteria in an Agitated Medium with Internal pH Control

1991 ◽  
Vol 54 (3) ◽  
pp. 183-188 ◽  
Author(s):  
JANE M. WENZEL ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Statistical Analysis ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Ph Control ◽  
Lactococcus Lactis Subsp ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Internal Ph

An agitated medium with internal pH control (IPCM-2) was inoculated to contain Listeria monocytogenes (strain V7, Scott A or California) at ca. 103 CFU/ml and Streptococcus cremoris (Lactococcus lactis subsp. cremoris) or Streptococcus lactis (Lactococcus lactis subsp. lactis) at 0.25 or 1.0% The inoculated medium was incubated with shaking in a waterbath at 30°C for 30 h. L. monocytogenes and lactic acid bacteria were enumerated and pH was determined at appropriate intervals. The area on a figure between curves for the control and treatment and designated as the area of inhibition (AI) was calculated and used to quantify inhibition of each strain of L. monocytogenes for a particular set of conditions in IPCM-2. Statistical analysis of AI values calculated from data obtained at 6, 24, and 30 h of incubation revealed no significant (p < 0.05) difference in inhibition among the three strains of L. monocytogenes for each type of lactic streptococcus present. Streptococcus cremoris was significantly (0.01 < p < 0.05) more inhibitory to all three strains of L. monocytogenes than was S. lactis at 24 and 30 h of incubation. IPCM-2 is considered ready for use at a pH of 5.4 or less, which was reached between 12 and 15 h of incubation in samples containing 0.25 or 1.0% S. cremoris. Populations of L. monocytogenes in such samples were ca. 104 to 106 CFU/ml regardless of strain of Listeria or percentage of S. cremoris added as inoculum. In samples initially containing 0.25 or 1.0% S. lactis, pH 5.4 was not reached until after 18–24 h of incubation. At this point all three strains of L. monocytogenes had grown to ca. 105 CFU/ml regardless of percentage of S. lactis added as inoculum. Despite the inhibition seen, substantial numbers of the pathogen were present when the medium was ready for use.

Characterization of diacetin B, a bacteriocin fromLactococcus lactissubsp.lactisbv.diacetylactisUL720

1995 ◽  
Vol 41 (9) ◽  
pp. 832-841 ◽  
Author(s):  
D. Ali ◽  
C. Lacroix ◽  
R. E. Simard ◽  
D. Thuault ◽  
C. M. Bourgeois
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactococcus Lactis ◽  
High Performance ◽  
High Capacity ◽  
Raw Milk ◽  
Mass Spectrometry Analysis ◽  
Original Activity ◽  
Spectrometry Analysis ◽  
Lactococcus Lactis Subsp

Fourteen Lactococcus lactis strains showing inhibitory activity against Listeria innocua SICC 4202 were isolated from different French raw milks and raw milk cheeses and screened for bacteriocin production by the triple layer method under conditions that eliminate the effects of lactic acid and hydrogen peroxide. Three bacteriocinogenic strains (two Lactococcus lactis subsp. lactis bv. diacetylactis UL719 and UL720 and one Lactococcus lactis subsp. lactis UL730) were selected for their high capacity to inhibit the growth of various food pathogens, including Listeria monocytogenes, Staphylococcus aureus, and clostridial strains. The inhibitory compounds from these three strains are inactivated by selected proteases, indicating their protein nature. They retained their antibacterial activity after heat treatments of 100 °C for 60 min and 121 °C for 20 min, and in the pH range from 2 to 11. The bacteriocin diacetin B produced by strain UL720 has been purified by a pH-dependent adsorption–desorption procedure, followed by reverse-phase high performance liquid chromatography, with a yield of 1.25% of the original activity. Mass spectrometry analysis indicates that the pure peptide has a molecular mass of 4292.32 or 4490.28 Da, while amino acid sequencing allowed the identification of the primary structure of the bacteriocin composed of 37 amino acid residues. The structure of the peptide did not show similarity with other known bacteriocins from lactic acid bacteria.Key words: isolation, Lactococcus lactis subsp. lactis bv. diacetylactis, bacteriocin, diacetin B, purification.

scholarly journals Effects of Administering the Soybean Isoflavone Genistein on Alkaline Phosphatase Levels During Orthodontic Tooth Movement in Young and Old Rabbits

2021 ◽  
Vol 16 (1) ◽  
pp. 39-47
Author(s):  
Sri Suparwitri ◽  
Christnawati Christnawati ◽  
Yanuarti Retnaningrum ◽  
Ananto Ali Alhasyimi
Keyword(s):  
Alkaline Phosphatase ◽  
Tooth Movement ◽  
Age Groups ◽  
Orthodontic Tooth Movement ◽  
Nickel Titanium ◽  
Coil Spring ◽  
Daily Consumption ◽  
Orthodontic Force ◽  
Soybean Isoflavone ◽  
Significant Difference

The goal of this study was to investigate differences in alkaline phosphatase (ALP) levels in young and old rabbits after administering the soybean isoflavone genistein during orthodontic tooth movement. Twelve rabbits were used and assigned to four groups (n = 3); OG (old rabbits), OGS (old rabbits + soybean), YG (young rabbits), and YGS (young rabbits + soybean). The rabbit mandibulary incisors were distalised using a nickel-titanium open coil spring (50 g force). Genistein was administered from the initial orthodontic force delivery until day 21, at a dose of 1.2 mg/kg BW once a day. ALP levels (U/mg) were measured on days 1, 7, 14, 21 after orthodontic force delivery using a UV-Vis 6300 spectrophotometer at a 405 nm wavelength. The results were analysed by one-way analysis of variance followed by Tukey’s Honest Significant Difference (HSD) test (p < 0.05). The ALP levels between the young and old age groups were significantly different. ALP levels were highest in the YGS group, and significantly lowest in the OG group (p < 0.05). Moreover, the ALP level of the OGS group was significantly higher than that in the OG group (p < 0.05). In conclusion, daily consumption of soybean isoflavone genistein could enhance ALP levels during orthodontic tooth movement, particularly in older rabbits.

scholarly journals Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 5100
Author(s):  
Simona Cirrincione ◽  
Anna Luganini ◽  
Cristina Lamberti ◽  
Marcello Manfredi ◽  
Laura Cavallarin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Bioactive Peptides ◽  
Sequence Similarity ◽  
Lactobacillus Rhamnosus ◽  
Donkey Milk ◽  
Bacterial Fermentation ◽  
Lactococcus Lactis Subsp ◽  
Peptide Database ◽  
Peptide Mixtures

Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: Lactobacillus rhamnosus 17D10 and Lactococcus lactis subsp. cremoris 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced E. coli growth. Only the peptides produced by L. rhamnosus 17D10 were able to reduce S. aureus growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusions: A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.

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