Results 41 to 50 of about 54,550 (246)

Lactococcus lactis NCC 2287 Alleviates Food Allergic Manifestations in Sensitized Mice by Reducing IL-13 Expression Specifically in the Ileum

Clinical and Developmental Immunology, 2012
Objective. Utilizing a food allergy murine model, we have investigated the intrinsic antiallergic potential of the Lactococcus lactis NCC 2287 strain. Methods.
Adrian W. Zuercher, Marietta Weiss, Sébastien Holvoet, Mireille Moser, Hélène Moussu, Laurence van Overtvelt, Stéphane Horiot, Philippe Moingeon, Sophie Nutten, Guénolée Prioult, Anurag Singh, Annick Mercenier   +11 more
doaj   +1 more source

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]

, 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core   +2 more sources

Ketogenic diet for infantile epileptic spasms

Epilepsia Open, EarlyView.
Abstract Approximately half of all cases of Infantile Epileptic Spasms Syndrome (IESS) do not respond to vigabatrin and hormonal therapies. There is no clear consensus as to the second‐line therapy for IESS. Ketogenic diet (KD) has emerged as an effective treatment for certain drug‐resistant epilepsies and in many cases of IESS.
Morris H. Scantlebury, Anamika Choudhary, Andy Cheuk‐Him Ng, Cezar Gavrilovici   +3 more
wiley   +1 more source

Lactic Acid Bacteria from Kefir Increase Cytotoxicity of Natural Killer Cells to Tumor Cells

Foods, 2018
The Japanese fermented beverage, homemade kefir, contains six lactic acid bacteria: Lactococcus. lactis subsp. Lactis, Lactococcus. lactis subsp. Cremoris, Lactococcus. Lactis subsp.
Takuya Yamane, Tatsuji Sakamoto, Takenori Nakagaki, Yoshihisa Nakano   +3 more
doaj   +1 more source

Anchoring of proteins to lactic acid bacteria [PDF]

, 1999
The anchoring of proteins to the cell surface of lactic acid bacteria (LAB) using genetic techniques is an exciting and emerging research area that holds great promise for a wide variety of biotechnological applications. This paper reviews five different
A Hoick, A Mercenier, A Robert, A Strauss, A Strauss, AJ Haandrikman, AP Pugsley, C Andréoni, CBM Maassen, CM Franke, CM Franke, CM Rush, D Medaglini, D Medaglini, D Medaglini, E Gunneriusson, FO Eko, G Buist, G Buist, G Georgiou, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Pozzi, G Vidgrén, H Ton-That, H Ton-That, HJ Boot, I Poquet, J Kok, JC Piard, JM Wells, K Robinson, L Steidler, M, M Hansson, M Hofnung, ML Callegari, MR Oggioni, MR Oggioni, O Schneewind, O Schneewind, O Schneewind, P Samuelson, P Vos, PH Pouwels, PH Pouwels, PM Norton, PM Norton, RJ Leer, S Fabio, S Liljeqvist, S Ricci, S Stahl, S Tynkkynen, SC Cebolla, T Toba, TN Nguyen, TN Nguyen, UB Sleytr, VA Fischetti, VA Fischetti, VA Fischetti, WW Navarre, WW Navarre, WW Navarre   +66 more
core   +1 more source

Histidine biosynthesis genes in Lactococcus lactis subsp. lactis

Journal of Bacteriology, 1992
The genes of Lactococcus lactis subsp. lactis involved in histidine biosynthesis were cloned and characterized by complementation of Escherichia coli and Bacillus subtilis mutants and DNA sequencing. Complementation of E. coli hisA, hisB, hisC, hisD, hisF, hisG, and hisIE genes and the B. subtilis hisH gene (the E.
Delorme, Christine, Ehrlich, S.D., Renault, P.   +2 more
openaire   +4 more sources

Ameliorating Shelf Life and Physicochemical Characteristics of UF White Soft Cheese Using Free or Microencapsulated Lb. rhamnosus and Lb. paracasei as a Sustainable Food System

Food Chemistry International, EarlyView.
This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif, Ahmed Moawad Mabrouk, Sherein Ismail Abd El‐Moez   +2 more
wiley   +1 more source

Inhibitory effects of Lactobacillus fermentii and Lactococcus lactis against Pseudomonas aeruginosa biofilms

Fountain Journal of Natural and Applied Sciences (FUJNAS), 2023
Probiotics and their derivatives are becoming increasingly popular in the fight against pathogenic biofilms. This research work explores the use of probiotic bacteria and their potential as antimicrobial agents against Pseudomonas aeruginosa biofilms ...
Aminat Fajingbesi, M. M Sheikh-Lemu, M. O Tella, O. T. Ganiyu, S. Y. Biyaosi   +4 more
doaj   +3 more sources

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Effect of freezing temperature on rate of survival of lactococcus cultures during lyophilization

Пищевые системы
The important component in the activities of the collection of starter microorganisms is the preservation of the pool of the strains valuable for industrial production.
I. V. Kucherenko, E. V. Kuraeva, E. S. Masegnaya   +2 more
doaj   +1 more source