The Experts below are selected from a list of 58869 Experts worldwide ranked by ideXlab platform
Marco Gobbetti - One of the best experts on this subject based on the ideXlab platform.
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Metabolic and functional paths of Lactic Acid Bacteria in plant foods: get out of the labyrinth
Current Opinion in Biotechnology, 2018Co-Authors: Pasquale Filannino, Raffaella Di Cagno, Marco GobbettiAbstract:Even though Lactic Acid Bacteria are only a small part of the plant autochthonous microbiota, they represent the most important microbes having the capability to promote significant changes in the health-promoting properties of plant foods. Owing to the variety of plant chemical components and the possible pathways for bioconversion, plant fermentation is like a metabolic labyrinth undertaken by Bacteria. The winding metabolic pathways involve several secondary plant metabolites (e.g. phenolics). The success of these paths is connected to the adaptive growth and survival of Lactic Acid Bacteria. A panel of various interacting omics approaches unraveled the specific traits of Lactic Acid Bacteria to adapt to plants, which allow the optimal design of fermentation strategies for targeted raw matrices.
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synthesis of the cancer preventive peptide lunasin by Lactic Acid Bacteria during sourdough fermentation
Nutrition and Cancer, 2012Co-Authors: Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Marco GobbettiAbstract:This study aimed to exploit the potential of sourdough Lactic Acid Bacteria to release lunasin during fermentation of cereal and nonconventional flours. The peptidase activities of a large number of sourdough Lactic Acid Bacteria were screened using synthetic substrates. Selected Lactic Acid Bacteria were used as sourdough starters to ferment wholemeal wheat, soybean, barley, amaranth, and rye flours. Proteinase activity during fermentation was characterized by SDS-PAGE analysis of the water-soluble extracts. Albumins having molecular masses of 18 to 22 kDa, which included the size of lunasin precursors, were markedly affected by proteolysis of Lactic Acid Bacteria. After fermentation, lunasin from the water-soluble extracts was quantified, purified, and identified through RP-HPLC and nano-LC-ESI-MS analyses. Compared to control doughs, the concentration of lunasin increased up to 2-4 times during fermentation. Lactobacillus curvatus SAL33 and Lactobacillus brevis AM7 synthesized the highest concentrations of lunasin in all the flours. Besides the presence of the entire lunasin sequence, fragments containing the immunoreactive epitope RGDDDDDDDDD were also found. This study shows that fermentation by Lactic Acid Bacteria increased the concentration of lunasin to levels that would suggest new possibilities for the biological synthesis and for the formulation of functional foods.
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Biochemistry and physiology of sourdough Lactic Acid Bacteria
Trends in Food Science & Technology, 2005Co-Authors: Marco Gobbetti, Maria De De Angelis, Aldo CorsettiAbstract:Lactic Acid Bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of Bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.
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The sourdough microflora: Interactions of Lactic Acid Bacteria and yeasts
Trends in Food Science and Technology, 1998Co-Authors: Marco GobbettiAbstract:Sourdough bread is a traditional product with great potential. This can only be achieved if the interactions between the Lactic Acid Bacteria and yeasts that populate the sourdough are understood. The trophic and non-trophic interactions between sourdough Lactic Acid Bacteria and yeasts are reviewed with particular emphasis on the metabolism of the carbohydrates and nitrogen compounds, the production of CO2 and other volatile compounds, and antimicrobial activity.
W.m. De Vos - One of the best experts on this subject based on the ideXlab platform.
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functional genomics of Lactic Acid Bacteria from food to health
Microbial Cell Factories, 2014Co-Authors: Francois P Douillard, W.m. De VosAbstract:Genome analysis using next generation sequencing technologies has revolutionized the characterization of Lactic Acid Bacteria and complete genomes of all major groups are now available. Comparative genomics has provided new insights into the natural and laboratory evolution of Lactic Acid Bacteria and their environmental interactions. Moreover, functional genomics approaches have been used to understand the response of Lactic Acid Bacteria to their environment. The results have been instrumental in understanding the adaptation of Lactic Acid Bacteria in artisanal and industrial food fermentations as well as their interactions with the human host. Collectively, this has led to a detailed analysis of genes involved in colonization, persistence, interaction and signaling towards to the human host and its health. Finally, massive parallel genome re-sequencing has provided new opportunities in applied genomics, specifically in the characterization of novel non-GMO strains that have potential to be used in the food industry. Here, we provide an overview of the state of the art of these functional genomics approaches and their impact in understanding, applying and designing Lactic Acid Bacteria for food and health.
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quorum sensing controlled gene expression in Lactic Acid Bacteria
Journal of Biotechnology, 1998Co-Authors: Oscar P Kuipers, Pascalle G G A De Ruyter, Michiel Kleerebezem, W.m. De VosAbstract:Quorum sensing in Lactic Acid Bacteria (LAB) involves peptides that are directly sensed by membrane-located histidine kinases, after which the signal is transmitted to an intracellular response regulator. This regulator in turn activates transcription of target genes, that commonly include the structural gene for the inducer molecule. The two-component signal-transduction machinery has proven to be indispensable for transcription activation and production of several autoinducers found in LAB, which are predominantly bacteriocins or bacteriocin-like peptides. In the nisin autoregulation process in Lactococcus lactis the NisK protein acts as the sensor for nisin and the NisR protein as the response regulator, activating transcription of target genes. The cis-acting elements for NisR were identified as the nisA and nisF promoter fragments and these were further analysed for inducibility. Based on this knowledge efficient nisin-controlled expression (NICE) systems were developed for several different Lactic Acid Bacteria. A promising application of the NICE system is the development of autolytic starter lactococci, which will lyse in an early stage during cheese ripening thereby facilitating the release of intracellular enzymes which can contribute to flavour formation.
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The proteolytic system of Lactic Acid Bacteria
Genetics and Biotechnology of Lactic Acid Bacteria, 1994Co-Authors: Jan Kok, W.m. De VosAbstract:Although there are pronounced differences in proteolytic capacity between the different species of Lactic Acid Bacteria, numerous strains are known to contain proteolytic systems that allow them to grow on protein-rich substrates such as meat, vegetables and milk. There are two characteristics that differentiate these Lactic Acid Bacteria from many other proteolytic microorganisms. First, Lactic Acid Bacteria are fastidious organisms with multiple amino Acid auxotrophies and as a consequence their growth is critically dependent on efficient systems for the degradation of proteins and the transport of amino Acids and small peptides. Second, several Lactic Acid Bacteria contain a proteolytic system that is highly specific and results in the production of unique peptides. In retrospect, it is likely that these characteristic proteolytic properties, together with the capacity to produce Lactic Acid from sugars, are the primary factors that have allowed the selection of certain strains of Lactic Acid Bacteria as starter cultures for industrial fermentations. This certainly applies to the Lactic Acid Bacteria that initiate fermentations in milk, a medium with a high content of lactose and αsl-and β-casein, the major milk proteins.
Aldo Corsetti - One of the best experts on this subject based on the ideXlab platform.
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Biochemistry and physiology of sourdough Lactic Acid Bacteria
Trends in Food Science & Technology, 2005Co-Authors: Marco Gobbetti, Maria De De Angelis, Aldo CorsettiAbstract:Lactic Acid Bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of Bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.
Alfred J Haandrikman - One of the best experts on this subject based on the ideXlab platform.
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proteolytic enzymes of Lactic Acid Bacteria
International Dairy Journal, 1997Co-Authors: Jean Law, Alfred J HaandrikmanAbstract:The proteolytic system of Lactic Acid Bacteria is essential for their growth in milk and contributes significantly to flavour development in fermented milk products where these microorganisms are used as starter cultures. The proteolytic system is composed of proteinases which initially cleave the milk protein to peptides, peptidases which cleave the peptides thus formed into smaller peptides and amino Acids and transport systems which are involved in the cellular uptake of small peptides and amino Acids. An overview of the literature on the research to date performed on the proteolytic enzymes of Lactic Acid Bacteria is presented. The review highlights the different types of lactococcal and non-lactococcal proteinases as well as the approach to molecular cloning of the lactococcal proteinase genes and the molecular control of the regulation of proteinase production. A wide spectrum of peptidases have been identified in Lactic Acid Bacteria. The research on the characterisation, substrate specificity and localisation of endopeptidases, aminopeptidases, dipeptidases, tripeptidases and proline specific peptidases is presented in addition to the illuminating research which has been performed on the transport systems for peptides and amino Acids in Lactic Acid Bacteria.
Luc De Vuyst - One of the best experts on this subject based on the ideXlab platform.
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Lactic Acid Bacteria as functional starter cultures for the food fermentation industry
Trends in Food Science and Technology, 2004Co-Authors: Frederic Leroy, Luc De VuystAbstract:The production of fermented foods is based on the use of starter cultures, for instance Lactic Acid Bacteria that initiate rapid Acidification of the raw material. Recently, new starter cultures of Lactic Acid Bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are Lactic Acid Bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties.
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heteropolysaccharides from Lactic Acid Bacteria
Fems Microbiology Reviews, 1999Co-Authors: Luc De Vuyst, Bart DegeestAbstract:Microbial exopolysaccharides are biothickeners that can be added to a wide variety of food products, where they serve as viscosifying, stabilizing, emulsifying or gelling agents. Numerous exopolysaccharides with different composition, size and structure are synthesized by Lactic Acid Bacteria. The heteropolysaccharides from both mesophilic and thermophilic Lactic Acid Bacteria have received renewed interest recently. Structural analysis combined with rheological studies revealed that there is considerable variation among the different exopolysaccharides; some of them exhibit remarkable thickening and shear-thinning properties and display high intrinsic viscosities. Hence, several slime-producing Lactic Acid bacterium strains and their biopolymers have interesting functional and technological properties, which may be exploited towards different products, in particular, natural fermented milks. However, information on the biosynthesis, molecular organization and fermentation conditions is rather scarce, and the kinetics of exopolysaccharide formation are poorly described. Moreover, the production of exopolysaccharides is low and often unstable, and their downstream processing is difficult. This review particularly deals with microbiological, biochemical and technological aspects of heteropolysaccharides from, and their production by, Lactic Acid Bacteria. The chemical composition and structure, the biosynthesis, genetics and molecular organization, the nutritional and physiological aspects, the process technology, and both food additive and in situ applications (in particular in yogurt) of heterotype exopolysaccharides from Lactic Acid Bacteria are described. Where appropriate, suggestions are made for strain improvement, enhanced productivities and advanced modification and production processes (involving enzyme and/or fermentation technology) that may contribute to the economic soundness of applications with this promising group of biomolecules.
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bacteriocins of Lactic Acid Bacteria microbiology genetics and applications
1994Co-Authors: Luc De Vuyst, Erick VandammeAbstract:Bacteriocins of Lactic Acid Bacteria: microbiology, genetics, and applications , Bacteriocins of Lactic Acid Bacteria: microbiology, genetics, and applications , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی
