scholarly journals Proteomic comparison of the probiotic bacterium Lactobacillus casei Zhang cultivated in milk and soy milk

2013 ◽  
Vol 96 (9) ◽  
pp. 5603-5624 ◽  
Author(s):  
Jicheng Wang ◽  
Rina Wu ◽  
Wenyi Zhang ◽  
Zhihong Sun ◽  
Wenjing Zhao ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Probiotic Bacterium ◽  
Soy Milk ◽  
Lactobacillus Casei Zhang

scholarly journals Complete Genome Sequence of Lactobacillus casei Zhang, a New Probiotic Strain Isolated from Traditional Homemade Koumiss in Inner Mongolia, China

2010 ◽  
Vol 192 (19) ◽  
pp. 5268-5269 ◽  
Author(s):  
Wenyi Zhang ◽  
Dongliang Yu ◽  
Zhihong Sun ◽  
Rina Wu ◽  
Xia Chen ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Inner Mongolia ◽  
Complete Genome ◽  
Lactobacillus Casei ◽  
Probiotic Strain ◽  
Probiotic Bacterium ◽  
Genome Features ◽  
Lactobacillus Casei Zhang

ABSTRACT Lactobacillus casei Zhang is a new probiotic bacterium isolated from koumiss collected in Inner Mongolia, China. Here, we report the main genome features of L. casei Zhang and the identification of several predicted proteins implicated in interactions with the host.

scholarly journals PSVIII-8 Effect of Lactobacillus Casei Zhang on E. coli induced injury of blood and milk barrier in dairy cow

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 259-259
Author(s):  
Yuhui Zheng ◽  
Shengli Li
Keyword(s):  
Bacterial Infection ◽  
Lactobacillus Casei ◽  
Bacterial Resistance ◽  
Bovine Mastitis ◽  
Production Performance ◽  
Economic Losses ◽  
Control Group ◽  
Bovine Mammary Epithelial Cells ◽  
E Coli ◽  
Lactobacillus Casei Zhang

Abstract Bovine mastitis is one of the major diseases which directly affects the milk production performance and it causes huge economic losses in the dairy industry. Bacterial infection is the main risk factor of bovine mastitis and the antibiotic therapy is the primary choice to control the disease. However, persistence use of antibiotic increases the incidence of bacterial resistance and traces of antibiotic residues in animal products. Lactobacillus casei Zhang is one of the probiotics with multiple biological functions, which has certain bacteriostatic effect on pathogenic microorganism. The purpose of this study was to explore the effect of Lactobacillus casei Zhang (L. casei Zhang) on the prevention of E. coli-induced milk-blood barrier damage. Bovine mammary epithelial cells (BMECs) were used to establish a milk-blood model and Control group (PBS), E. coli group, and L. casei Zhang pretreatment plus E. coli group were set up respectively. The results showed that: L. casei Zhang could significantly reduce the increase of LDH release caused by E. coli treatment (P< 0.05). And it can also significantly reduce the decrease of transmembrane resistance of monolayer cells caused by E. coli treatment (P< 0.05). In addition, L. casei Zhang could significantly reduce the expression of tight junction proteins ZO-1, Claudin-1, Claudin-4 and Occludin (P < 0.05). In conclusion, L. casei Zhang could effectively improve the damage of the blood-milk barrier caused by E. coli and could protect BMECs during bacterial infection.

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aziz Homayouni ◽  
Reza Rezaei Mokarram ◽  
Sharareh Norouzi ◽  
Alireza Dehnad ◽  
Ali Barkhordari ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Design Methodology ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Significant Rise ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Content Type ◽  
Viability Analysis ◽  
Prebiotic Oligosaccharides

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

scholarly journals Short communication: Protection of lyophilized milk starter Lactobacillus casei Zhang by glutathione

2016 ◽  
Vol 99 (3) ◽  
pp. 1846-1852 ◽  
Author(s):  
Juan Zhang ◽  
Qian Liu ◽  
Wei Chen ◽  
Guocheng Du ◽  
Jian Chen
Keyword(s):  
Lactobacillus Casei ◽  
Short Communication ◽  
Lactobacillus Casei Zhang

scholarly journals Complete Genome Sequence of the Probiotic Bacterium Lactobacillus casei LC2W

2011 ◽  
Vol 193 (13) ◽  
pp. 3419-3420 ◽  
Author(s):  
C. Chen ◽  
L. Ai ◽  
F. Zhou ◽  
L. Wang ◽  
H. Zhang ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Lactobacillus Casei ◽  
Probiotic Bacterium

scholarly journals The Probiotic Bacterium Lactobacillus casei Induces Activation of the Gut Mucosal Immune System through Innate Immunity

2006 ◽  
Vol 13 (2) ◽  
pp. 219-226 ◽  
Author(s):  
C. Maldonado Galdeano ◽  
G. Perdigón
Keyword(s):  
Immune Response ◽  
Immune System ◽  
Innate Immune Response ◽  
Lactobacillus Casei ◽  
Mononuclear Cells ◽  
Immunoglobulin A ◽  
Probiotic Bacterium ◽  
Innate Immune ◽  
Intestinal Fluids ◽  
Secretory Immunoglobulin

ABSTRACT The mechanisms by which probiotic bacteria affect the immune system are unknown yet, but many of them are attributed to an increase in the innate or in the acquired immune response. To study the influence of the probiotic bacterium Lactobacillus casei in the expression of receptors involved in the innate immune response, this bacterium was orally administered to BALB/c mice. After, they were sacrificed; the small intestine and intestinal fluids were collected to measure secretory immunoglobulin A (IgA) specific for L. casei. Mononuclear cells from Peyer's patches were isolated to determine the CD-206 and TLR-2 receptors. In histological slices we determined the number of IgA+, CD4+, CD8+, and CD3+ cells and two cytokines (interleulin-5 [IL-5] and IL-6). CD-206 and TLR-2 increased with respect to the untreated control. We did not observe an increase in the T population or in the IL-5-positive cells. IgA+ cells and IL-6-producing cells increased after 7 days of L. casei administration. We did not find specific antibodies against L. casei. The main immune cells activated after oral L. casei administration were those of the innate immune response, with an increase in the specific markers of these cells (CD-206 and TLR-2), with no modification in the number of T cells.

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