Results 41 to 50 of about 122,926 (240)

PRODUCING OF BACTERIAL CONCENTRATES WITH HIGH CHOLESTEROL LOWERING ACTIVITY

Foods and Raw Materials, 2016
The screening of 8 probiotic strains (Propionibaсterium, Lactobacillus and Bifidobacterium) characterized by high cholesterol-lowering activity was carried out in the scientific research laboratory of East Siberia University of Technology and Management (
Khamagaeva I.S., Tsybikova A.H., Zambalova N.A., Suk-Ho C.   +3 more
doaj   +1 more source

Lactobacillus helveticus and Lactobacillus plantarum modulate renal antioxidant status in a rat model of fructose-induced metabolic syndrome [PDF]

Archives of Biological Sciences, 2019
High dietary fructose intake causes a metabolic disorder and augments the risk of chronic kidney disease most likely due to oxidative stress. Probiotics could have antioxidant, antiinflammatory and immunoregulatory properties.
Korkmaz Omer Adil, Sadi Gökhan, Kocabaş Aytaç, Yildirim Onur Gökhan, Sumlu Esra, Koca Halit Buğra, Nalbantoglu Barbaros, Pektaş Mehmet Bilgehan, Akar Fatma   +8 more
doaj   +1 more source

Draft genome sequence of Lactobacillus helveticus ATCC 12046 [PDF]

, 2018
Lactobacillus helveticus is a lactic acid bacterium used traditionally in the dairy industry, especially in the manufacture of cheeses. We present here the 2,141,841-bp draft genome sequence of L.
Allievi, Mariana Caludia, Burguener, Germán Federico, Campos, Josefina, Fernández Do Porto, Darío Augusto, Fina Martin, Joaquina, Palomino, Maria Mercedes, Prado Acosta, Mariano, Ruzal, Sandra Mónica   +7 more
core   +1 more source

Functional characterization and immunomodulatory properties of Lactobacillus helveticus strains isolated from Italian hard cheeses

PLoS ONE, 2021
Lactobacillus helveticus carries many properties such as the ability to survive gastrointestinal transit, modulate the host immune response, accumulate biopeptides in milk, and adhere to the epithelial cells that could contribute to improving host health.
M. Zago, L. Massimiliano, B. Bonvini, G. Penna, G. Giraffa, M. Rescigno   +5 more
semanticscholar   +1 more source

Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry

Beverages, 2018
Fermented milk-based beverages containing fruits are perceived as healthy foods by consumers and are increasingly demanded. The incorporation of sweet cherry into fermented milks was evaluated in the present study.
Paola Sánchez-Bravo, Pedro Javier Zapata, Alejandra Martínez-Esplá, Ángel A. Carbonell-Barrachina, Esther Sendra   +4 more
doaj   +1 more source

Oral Administration of Lactobacillus helveticus LA401 and Lactobacillus gasseri LA806 Combination Attenuates Oesophageal and Gastrointestinal Candidiasis and Consequent Gut Inflammation in Mice

Journal of Fungi, 2021
Candida albicans is an opportunistic pathogen that causes mucosal gastrointestinal (GI) candidiasis tightly associated with gut inflammatory status.
H. Authier, M. Salon, Mouna Rahabi, B. Bertrand, C. Blondeau, S. Kuylle, S. Holowacz, Agnès Coste   +7 more
semanticscholar   +1 more source

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

International Journal of Food Science, 2014
Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their ...
Fortune Akabanda, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, Lene Jespersen   +4 more
doaj   +1 more source

New insights into the impact of Lactobacillus population on host-bacteria metabolic interplay [PDF]

, 2015
We aimed at evaluating the association between intestinal Lactobacillus sp. composition and their metabolic activity with the host metabolism in adult and elderly individuals.
Claus, Sandrine P., Le Roy, Caroline Ivanne, Mikelsaar, Marika, Sepp, Epp, Songisepp, Epp, Stspetova, Jelena   +5 more
core   +2 more sources

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

Frontiers in Microbiology, 2018
Lactobacillus helveticus, a ubiquitous bacterial species in natural whey cultures (NWCs) used for Swiss Gruyère cheese production, is considered to have crucial functions for cheese ripening such as enhancing proteolysis.
Aline Moser, Aline Moser, Karl Schafroth, Leo Meile, Lotti Egger, René Badertscher, Stefan Irmler   +6 more
doaj   +1 more source

Advances in the genomics and metabolomics of dairy lactobacilli: A review [PDF]

, 2016
The Lactobacillus genus represents the largest and most diverse genera of all the lactic acid bacteria (LAB), encompassing species with applications in industrial, biotechnological and medical fields.
Fitzgerald, Gerald F., McAuliffe, Olivia, Stefanovic, Ewelina   +2 more
core   +1 more source