Lactobacillus kefiranofaciens M1 isolated from milk kefir grains ameliorates experimental colitis in vitro and in vivo

Chen, Y.P.; Hsiao, Po‐Jen; Hong, Wei-Sheng; Dai, Ting-Yeu; Chen, M.J.

doi:10.3168/jds.2011-4696

Cited by 95 publications

(69 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Namely, the results of this present study showed a very similar trend with those of various previous studies (Simova et al, 2002: Ntsame Affane et al, 2011Chen et al, 2012). Among of many beneficial factors of flaxseed, the flaxseed lignan SECO (secoisolariciresinol) and its diglucoside SDG (SecoisolariciresinolDiglucoside) were recognized as having various benefits for health.…”

Section: The Statistical Analysissupporting

confidence: 80%

“…When compared to previous researches, the range of pH normally reported for Kefir samples was 3.5~4.5 and the range of TA varied between 0.50 and 1.50 g 100 mL -1 (Simova et al, 2002: Chen et al, 2012, and the appropriate range of pH for a commercially available yogurt was between 3.27 and 4.53, and the value of TA was in the range of 0.7% and 1.20% (Adolfsson et al, 2004).…”

Section: The Statistical Analysismentioning

confidence: 99%

See 1 more Smart Citation

Preparation of Bioactive Kefir with Added Flaxseed (Linum usitatissimumL.) Extract

Jeong¹,

Kim²,

Chon³

et al. 2017

J. Milk Sci. Biotechnol.

View full text Add to dashboard Cite

Flaxseed (Linum usitatissimum L.) is an important food, oil, and fiber crop of the family Linaceae. Although flaxseed has been consumed as a food ingredient for several centuries, its nutritional benefits have not yet been completely established. Flaxseed is a good source of lignans, nonstarch polysaccharides, and high-quality proteins. Hence, in this study, we aimed to prepare a bioactive kefir containing flaxseed and to examine the physicochemical characteristics of kefir containing different concentrations of flaxseed. We investigated the pH, and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. We investigated the pH, total anthocyanins (TAs), and sensory evaluation of bioactive Kefir containing different concentrations of flaxseed. The pH of this bioactive kefir decreased, whereas the TA content increased with increasing incubation time; however, these parameters were not affected by the amount of added flaxseed. As the addition rate of flaxseed increased, the scores for overall acceptability, texture, color, flavor, and taste in sensory evaluations were generally the same as or lower than the control. There were no significant differences in overall acceptability, texture, color, flavor, and taste between the control and treated groups. Therefore, further studies are needed to develop methods for production of health-improving kefir as a dietary supplement based on the functional properties of flaxseed.

show abstract

Section: The Statistical Analysissupporting

confidence: 80%

Section: The Statistical Analysismentioning

confidence: 99%

Preparation of Bioactive Kefir with Added Flaxseed (Linum usitatissimumL.) Extract

Jeong¹,

Kim²,

Chon³

et al. 2017

J. Milk Sci. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…L. jensenii can suppress IL-8 induced by TLR ligands [63]. A nonvaginal Lactobacillus species induced production of proinflammatory protein MIP-3a [64]. Vaginal pathogens, associated with BV such as Atopobium vaginae and Prevotella bivia induced simultaneous NF-jB activation and upregulation of proinflammatory proteins in contrast to vaginal strains L. crispatus, L. acidophilus and L. jensenii [28,62].…”

Section: Resultsmentioning

confidence: 97%

Probiotic Properties of Lactobacillus crispatus 2,029: Homeostatic Interaction with Cervicovaginal Epithelial Cells and Antagonistic Activity to Genitourinary Pathogens

Abramov

Khlebnikov

Kosarev

et al. 2014

Probiotics & Antimicro. Prot.

View full text Add to dashboard Cite

Lactobacillus crispatus 2029 isolated upon investigation of vaginal lactobacilli of healthy women of reproductive age was selected as a probiotic candidate. The aim of the present study was elucidation of the role of L. crispatus 2029 in resistance of the female reproductive tract to genitourinary pathogens using cervicovaginal epithelial model. Lactobacillus crispatus 2029 has surface layers (S-layers), which completely surround cells as the outermost component of their envelope. S-layers are responsible for the adhesion of lactobacilli on the surface of cervicovaginal epithelial cells. Study of interactions between L. crispatus 2029 and a type IV collagen, a major molecular component of epithelial cell extracellular matrix, showed that 125I-labeled type IV collagen binds to lactobacilli with high affinity (Kd = (8.0 ± 0.7) × 10(-10) M). Lactobacillus crispatus 2029 consistently colonized epithelial cells. There were no toxicity, epithelial damage and apoptosis after 24 h of colonization. Electronic microscope images demonstrated intimate association between L. crispatus 2029 and epithelial cells. Upon binding to epithelial cells, lactobacilli were recognized by toll-like 2/6 receptors. Lactobacillus crispatus induced NF-κB activation in epithelial cells and did not induce expression of innate immunity mediators IL-8, IL-1β, IL-1α and TNF-α. Lactobacillus crispatus 2029 inhibited IL-8 production in epithelial cells induced by MALP-2 and increased production of anti-inflammatory cytokine IL-6, maintaining the homeostasis of female reproductive tract. Lactobacillus crispatus 2029 produced H2O2 and provided wide spectrum of antagonistic activity increasing colonization resistance to urinary tract infections by bacterial vaginosis and vulvovaginal candidiasis associated agents.

show abstract

“…Probiotics produce proteases that directly degrade C. difficile toxins and increase the immune response to the toxins (McFarland, 2009). Saccharomyces boulardii reduced toxin-induced intestinal secretion and permeability, produced toxin-degrading proteases, and inhibited binding of toxins to the brush border membrane (Chen et al, 2012).…”

Section: Cholesterol-lowering Effectsmentioning

confidence: 99%

Other Organism‐Based Processes and Products

Lee

2014

Fundamentals of Food Biotechnology

View full text Add to dashboard Cite

Enzymes, which are protein catalysts synthesized by living systems, are important as synthetic and degradative catalysts. With the help of a multitude of enzymes, microorganisms are able to carry out the huge number of stepwise chemical reactions necessary for the growth and maintenance of cells (metabolism). Many microorganisms synthesize additional, often complex substances, which play no part in the growth process, the so-called secondary metabolites such as flavor and fragrances. Most of the chemical reactions taking place in living cells are completed in milliseconds or less, within a relatively narrow range of physical conditions. This rapid rate of metabolism is due to the existence of biological catalysts, namely enzymes. Enzymes not only make essential contributions to cellular activities, but also find many applications in biotechnology, especially in the food processing industry, for manufacturing cheese, beer, wine, bread, sweeteners, and so on, and in the chemical and pharmaceutical industries for synthesizing amino acids and antibiotics.While the presence of natural enzymes is advantageous in curing food products such as cheese and meat to give desirable textures and flavors, natural enzymes may produce undesirable reactions, such as rancidity from lipases and browning reactions due to polyphenol oxidases. Sometimes natural enzymes in foods are used as an index of the pasteurization of milk or cheese (by the detection of phosphatase or catalase) or to indicate the presence of peroxidase in vegetable products (as evidence of incomplete blanching). Recognition of the functions and the usefulness of enzymes in bringing about desirable changes in foods has led to the large-scale production of commercial enzymes. Of the more than 4000 enzymes known from animal, plant, or microbial sources, fewer than 20 are industrially produced on a large scale for the production of foods and intermediates. The majority of enzymes are hydrolases such as amylases, cellulases, pectinases, and proteases, which degrade polymeric substances to simple molecules. The world market for total enzymes is predicted to $7 billion in 2013

show abstract

Lactobacillus kefiranofaciens M1 isolated from milk kefir grains ameliorates experimental colitis in vitro and in vivo

Cited by 95 publications

References 57 publications

Preparation of Bioactive Kefir with Added Flaxseed (Linum usitatissimumL.) Extract

Preparation of Bioactive Kefir with Added Flaxseed (Linum usitatissimumL.) Extract

Probiotic Properties of Lactobacillus crispatus 2,029: Homeostatic Interaction with Cervicovaginal Epithelial Cells and Antagonistic Activity to Genitourinary Pathogens

Other Organism‐Based Processes and Products

Contact Info

Product

Resources

About