Probiotic lactobacilli attenuate oxysterols-induced alteration of intestinal epithelial cell monolayer permeability: Focus on tight junction modulation [PDF]
, 2023 Oxidative stress and inflammation lead by dietary oxidised lipids, as oxysterols, have been linked to the loss of intestinal barrier integrity, a crucial event in the initiation and progression of intestinal disorders.
Casula, Emanuela +8 more
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In Vitro Selection of Lactobacillus and Bifidobacterium Probiotic Strains for the Management of Oral Pathobiont Infections Associated to Systemic Diseases [PDF]
, 2022 : The human oral pathobionts Aggregatibacter actinomycetemcomitans, Streptococcus mitis and Streptococcus mutans, in dysbiosis-promoting conditions, lead to oral infections, which also represent a threat to human systemic health.
Amoruso Angela +9 more
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Therapeutic Role of Probiotics for the Treatment of Dyspepsia: A Review of the Literature
Neurogastroenterology &Motility, EarlyView.Recent studies suggest that microbiota imbalance plays a significant role in the development of functional dyspepsia (FD). Specifically, patients with FD have shown increased levels of Streptococcus and decreased levels of Prevotella, Veillonella, and Actinomyces.
Giovanni Marasco +8 more
wiley +1 more source
Characterization and Selection of Lactobacillus Strains with Potential Probiotic Applications
Applied SciencesIn the present study, four Lactobacillus strains (Lacticaseibacillus casei ATCC 393, Lacticaseibacillus casei RC-1, Lactobacillus acidophilus RC-2 and Lacticaseibacillus rhamnosus RC-10) were investigated to determine their probiotic potential.
Yulian Tumbarski +5 more
doaj +1 more source
Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices [PDF]
, 2022 This research article published by MDPI, 2022Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices.
De Winne, Ann +7 more
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Food Science &Nutrition, Volume 13, Issue 7, July 2025.Use of health‐promoting lactic acid bacteria in the production of synbiotic yogurt. Lactobacillus acidophilus UCLM‐104 and Lacticaseibacillus paracasei UCLM‐41 are promising probiotic strains due to their antioxidant, cholesterol removal, phenolic content, ACE‐inhibition, α‐glucosidase inhibitory activity, and anti‐inflammatory potential.
Sara Rodríguez‐Sánchez +5 more
wiley +1 more source
Analysis of a yogurt containing lacticaseibacillus casei bl23 and omega 3 using a mini-yogurt prototype system [PDF]
, 2021 Dairy products containing probiotic bacteria are one of the most popular functional foods. To exert their health benefit, probiotics must remain viable throughout the shelf life of the product and throughout the gastrointestinal tract. On the other hand,
Allievi, Mariana Caludia +5 more
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Journal of the Science of Food and Agriculture, Volume 105, Issue 9, Page 5062-5073, July 2025.Abstract BACKGROUND The globe artichoke (Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of artichoke plants generates substantial amounts of residual materials, which are discarded annually.
Giusy Rita Caponio +8 more
wiley +1 more source
Semina: Ciências Agrárias, 2023 Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation.
Matheus Luz Alberti +5 more
doaj +1 more source
Addition of glutamine to milk during fermentation by individual strains of lactic acid bacteria and the effects on pyroglutamic and butyric acid [PDF]
Lactic acid bacteria fermentation generates pyroglutamic and butyric acid, two metabolites that influence the flavour of foods and could significantly benefit human health.
Aponte, Maria +5 more
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