New Progress Regarding the Use of Lactic Acid Bacteria as Live Delivery Vectors, Treatment of Diseases and Induction of Immune Responses in Different Host Species Focusing on Lactobacillus Species

2017 ◽  
Vol 05 (04) ◽  
Author(s):  
Seria Masole Shonyela ◽  
Guan Wang ◽  
Wentao Yang ◽  
Guilian Yang ◽  
Chun Feng Wang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Immune Responses ◽  
Host Species ◽  
Lactobacillus Species

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacillus species and fermentation time

2021 ◽  
Author(s):  
Chun Li ◽  
xiaoqian chen ◽  
Jin Zhao ◽  
ZIXAUN GU ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Property ◽  
Physicochemical Properties ◽  
Lactobacillus Species ◽  
Fermentation Time ◽  
Property Changes

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...

scholarly journals Avian reovirus sigma C enhances the mucosal and systemic immune responses elicited by antigen-conjugated lactic acid bacteria

Vaccine ◽  
2012 ◽  
Vol 30 (33) ◽  
pp. 5019-5029 ◽  
Author(s):  
Kuan-Hsun Lin ◽  
Ai-Ping Hsu ◽  
Jui-Hung Shien ◽  
Tien-Jye Chang ◽  
Jiunn-Wang Liao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Immune Responses ◽  
Avian Reovirus

Emergence of Probiotics in Therapeutic Applications

2009 ◽  
Vol 2 (1) ◽  
pp. 383-389
Author(s):  
Barun K Bhattacharyya
Keyword(s):  
Health Care ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Functional Foods ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Species ◽  
Therapeutic Applications ◽  
Probiotic Strains ◽  
Good Number

The gastrointestinal tract of human body is considered as an ecosystem which had been developed physiologically and microbiologically. The probiotic organisms (lactic acid bacteria) are one of the most important groups present in the gastrointestinal tract. A good number of Lactobacillus species, Bifidobacterium species, Saccharomyces boulardii and some other microbes are now used as probiotic strains. These probiotic organisms are marketed as health care products, functional foods or food supplements. The details of clinical, therapeutic applications and safety aspects of probiotics are discussed.

Rapid PCR-based procedure to identify lactic acid bacteria: application to six common Lactobacillus species

2001 ◽  
Vol 44 (2) ◽  
pp. 139-148 ◽  
Author(s):  
Patrice Chagnaud ◽  
Kalotina Machinis ◽  
Loı̈c A. Coutte ◽  
Armelle Marecat ◽  
Annick Mercenier
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Species ◽  
Rapid Pcr

scholarly journals Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

2017 ◽  
Vol 10 (4) ◽  
pp. 309-318 ◽  
Author(s):  
P. Dawlal ◽  
C. Brabet ◽  
M.S. Thantsha ◽  
E.M. Buys
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Cereal Products ◽  
The Stability

Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.

scholarly journals Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves

2016 ◽  
Vol 62 (7) ◽  
pp. 550-561 ◽  
Author(s):  
Amandine Fessard ◽  
Emmanuel Bourdon ◽  
Bertrand Payet ◽  
Fabienne Remize
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
16S Rrna Gene Sequencing ◽  
Ldl Oxidation ◽  
Lactobacillus Species ◽  
Rrna Gene ◽  
Pineapple Juice ◽  
Functional Quality ◽  
Leuconostoc Pseudomesenteroides

From 6 samples of tropically grown fruits and leaves, 10 lactic acid bacteria belonging Leuconostoc, Weissella, and Lactobacillus species were isolated and identified by 16S rRNA gene sequencing and (GTG)5 fingerprinting. Acidification kinetics determined from BHI broth cultures showed genus-related patterns. In particular, Weissella cibaria appeared to act as a potent acidifier. Tolerance of isolates to acid, oxidative, or salt stress was highly variable and strain dependent. Isolate S14 (Leuconostoc pseudomesenteroides) growth was not affected by the presence of 0.05% H2O2, while Lactobacillus spp. isolates (S17 and S29) were the most tolerant to pH 4.5. The growth of 4 isolates, S5 (Leuconostoc mesenteroides), S14 and S10 (Leuconostoc pseudomesenteroides), and S27 (W. cibaria), was not affected by 5% NaCl. Nutritional beneficial properties were examined through measurement of antioxidant activities of short-term fermented pineapple juice, such as LDL oxidation and polyphenol content, and through exopolysaccharide formation from sucrose. Two isolates, S14 and S27, increased the antioxidant capacity of pineapple juice. The robust capacity of W. cibaria and of Leuconostoc pseudomesenteroides for vegetable lactic fermentation aimed to ameliorate food nutritional and functional quality was highlighted.

Differential effects of lactobacilli on activation and maturation of mouse dendritic cells

2014 ◽  
Vol 5 (3) ◽  
pp. 323-334 ◽  
Author(s):  
I. Elawadli ◽  
J.T. Brisbin ◽  
B.A. Mallard ◽  
M.W. Griffiths ◽  
M. Corredig ◽  
...  
Keyword(s):  
Dendritic Cells ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Immune Responses ◽  
Inflammatory Cytokine ◽  
Cytokine Production ◽  
Lactobacillus Helveticus ◽  
Inflammatory Cytokine Production

Lactic acid bacteria (LAB) are of interest because of their potential to modulate immune responses. The effects of LAB range from regulation to stimulation of the immune system. A series of studies were performed in vitro to study the effects of six lactic acid bacteria (LAB), Lactobacillus helveticus LH-2, Lactobacillus acidophilus La-5, La-115, La-116 and La-14, and Lactobacillus salivarius, on maturation and activation of mouse dendritic cells. Production of tumour necrosis factor (TNF)-?, interleukin (IL)-6 and IL-10 by dendritic cells (DCs) was determined after treating cells with live LAB. The expression of DC maturation markers, CD80 and CD40, was also measured using flow cytometry after stimulation with LAB. In addition, the expression of Toll-like receptors (TLRs) 2, 4 and 9 by DCs stimulated with LAB was measured. Our results revealed that LAB act differentially on pro-inflammatory and anti-inflammatory cytokine production and induction of co-stimulatory molecules by DCs. Specifically, L. salivarius was found to be the most effective LAB to induce pro-inflammatory cytokine production and expression of co-stimulatory molecules. Moreover, La-14, La-116 and La-5 induced moderate maturation and activation of DCs. On the other hand, LH-2 and La-115 were the least effective lactobacilli to induce DC responses. The present study also revealed that L. salivarius was able to induce the expression of TLR2, 4 and 9 by DCs. In conclusion, various strains and species of LAB can differentially regulate DC activation and maturation, providing further evidence that these bacteria may have the ability to influence and steer immune responses in vivo.

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