Results 141 to 150 of about 81,410 (341)

Eudragit®‐engineered pH‐responsive probiotic microspheres with enhanced gastrointestinal resistance and prolonged storage stability for inflammatory bowel disease therapy

open access: yesBMEMat, EarlyView.
This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng   +5 more
wiley   +1 more source

CERVIS: Cervical Cancer Early Response Visual Identification System [PDF]

open access: yes, 2019
The goal of CERVIS is to make a substantial, positive impact in the cervical cancer screening space through the development of a minimally invasive, cost effective solution that enables women in low-resource settings to test for cervical cancer on a ...
Hultquist, Claire   +3 more
core   +1 more source

The use of a complex of microorganisms in yogurt production technology

open access: yesНовые технологии
Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat ...
E. S. Smirnova   +6 more
doaj   +1 more source

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated with Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

open access: yesChemFoodChem, EarlyView.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima   +2 more
wiley   +1 more source

The effects of iron fortification on the gut microbiota in African children: a randomized controlled trial in Cote d'Ivoire.

open access: yes, 2010
BACKGROUND: Iron is essential for the growth and virulence of many pathogenic enterobacteria, whereas beneficial barrier bacteria, such as lactobacilli, do not require iron.
Alexandra Dostal   +70 more
core   +2 more sources

Modified vaginal lactobacilli expressing fluorescent and luminescent proteins for more effective monitoring of their release from nanofibers, safety and cell adhesion

open access: yesMicrobial Cell Factories
Electrospun nanofibers offer a highly promising platform for the delivery of vaginal lactobacilli, providing an innovative approach to preventing and treating vaginal infections.
Spase Stojanov   +3 more
doaj   +1 more source

Unveiling the dual nature of Lactobacillus: from cariogenic threat to probiotic protector—a critical review with bibliometric analysis

open access: yesFrontiers in Oral Health
IntroductionDental caries is a prevalent oral disease with a multifactorial etiology. Lactobacillus has been implicated in caries progression on account of its acidogenic properties; On the other hand, they constitute one of the potential probiotic ...
Di Fu   +7 more
doaj   +1 more source

Gut microbiota‐related modulation of immune mechanisms in post‐infarction remodelling and heart failure

open access: yesESC Heart Failure, Volume 12, Issue 2, Page 942-954, April 2025.
Abstract The immune system has long been recognized as a key driver in the progression of heart failure (HF). However, clinical trials targeting immune effectors have consistently failed to improve patient outcome across different HF aetiologies. The activation of the immune system in HF is complex, involving a broad network of pro‐inflammatory and ...
Johann Roessler   +4 more
wiley   +1 more source

The effects of Lactobacilli from raw meat beef on E. coli O157: H7 [PDF]

open access: yes, 2016
Background and aims: Lactobacilli are widely distributed in the nature and are present almost everywhere. Because the bacteria are present in various food products, they are used for many years in foods.
Aliakbarlu, Javad.   +2 more
core  

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