The Experts below are selected from a list of 30705 Experts worldwide ranked by ideXlab platform
María C Urdaci - One of the best experts on this subject based on the ideXlab platform.
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Exported proteins in Probiotic Bacteria: adhesion to intestinal surfaces, host immunomodulation and molecular cross-talking with the host.
FEMS Immunology and Medical Microbiology, 2008Co-Authors: Borja Sanchez, Philippe Bressollier, María C UrdaciAbstract:The group of exported proteins of a bacterium are those proteins that are sorted from the cytoplasm to the Bacterial surface or to the surroundings of the microorganism. In Probiotic Bacteria, these proteins are of special relevance because they might determine important traits such as adhesion to intestinal surfaces and molecular cross-talking with the host. Current knowledge about the presence and biological relevance of exported proteins produced by the main genera of Probiotic Bacteria in the gastrointestinal environment is reviewed in this minireview. As will be seen, some of these proteins are involved in host adhesion or are able to modify certain signalization pathways within host cells, whereas others are important for the physiology of Probiotic Bacteria in the gastrointestinal tract.
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Exported proteins in Probiotic Bacteria: adhesion to intestinal surfaces, host immunomodulation and molecular cross‐talking with the host
FEMS Immunology & Medical Microbiology, 2008Co-Authors: Borja Sanchez, Philippe Bressollier, María C UrdaciAbstract:The group of exported proteins of a bacterium are those proteins that are sorted from the cytoplasm to the Bacterial surface or to the surroundings of the microorganism. In Probiotic Bacteria, these proteins are of special relevance because they might determine important traits such as adhesion to intestinal surfaces and molecular cross-talking with the host. Current knowledge about the presence and biological relevance of exported proteins produced by the main genera of Probiotic Bacteria in the gastrointestinal environment is reviewed in this minireview. As will be seen, some of these proteins are involved in host adhesion or are able to modify certain signalization pathways within host cells, whereas others are important for the physiology of Probiotic Bacteria in the gastrointestinal tract.
Nagendra P Shah - One of the best experts on this subject based on the ideXlab platform.
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Integrating omics to unravel the stress-response mechanisms in Probiotic Bacteria: Approaches, challenges, and prospects.
Critical Reviews in Food Science and Nutrition, 2017Co-Authors: Akanksha Gandhi, Nagendra P ShahAbstract:ABSTRACTIdentifying the stress-response mechanism of Probiotic Bacteria has always captivated the interest of food producers. It is crucial to identify Probiotic Bacteria that have increased stress tolerance to survive during production, processing, and storage of food products. However, in order to achieve high resistance to environmental factors, there is a need to better understand stress-induced responses and adaptive mechanisms. With advances in Bacterial genomics, there has been an upsurge in the application of other omic platforms such as transcriptomics, proteomics, metabolomics, and some more recent ones such as interactomics, fluxomics, and phenomics. These omic technologies have revolutionized the functional genomics and their application. There have been several studies implementing various omic technologies to investigate the stress responses of Probiotic Bacteria. Integrated omics has the potential to provide in-depth information about the mechanisms of stress-induced responses in Bacteria. ...
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Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review.
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: Dianawati Dianawati, Vijay Kumar Mishra, Nagendra P ShahAbstract:The use of live Probiotic Bacteria as food supplement has become popular. Capability of Probiotic Bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of Probiotic Bacteria is important. Two common drying methods commonly used for microencapsulation are freeze drying and spray drying. In spite of their benefits, both methods have adverse effects on cell membrane integrity and protein structures resulting in decrease in Bacterial viability. Microencapsulation of Probiotic Bacteria has been a promising technology to ensure Bacterial stability during the drying process and to preserve their viability during storage without significantly losing their functional properties such acid tolerance, bile tolerance, surface hydrophobicity, and enzyme activities. Storage at room temperatures instead of freezing or low temperature storage is preferable for minimizing costs of handling, transportation, and storage. Concepts of water activity and glass transition become important in terms of determination of Bacterial survival during the storage. The effectiveness of microencapsulation is also affected by microcapsule materials. Carbohydrate- and protein-based microencapsulants and their combination are discussed in terms of their protecting effect on Probiotic Bacteria during dehydration, during exposure to harsh gastrointestinal transit and small intestine transit and during storage.
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Modulation of Intestinal Epithelial Defense Responses by Probiotic Bacteria
Critical Reviews in Food Science and Nutrition, 2015Co-Authors: Ly Wan, Nagendra P Shah, Z. J. Chen, Hani El-nezamiAbstract:Probiotics are live microorganisms, which when administered in food confer numerous health benefits. In previous studies about beneficial effects of Probiotic Bacteria to health, particularly in the fields of intestinal mucosa defense responses, specific Probiotics, in a strain-dependent manner, show certain degree of potential to reinforce the integrity of intestinal epithelium and/or regulate some immune components. The mechanism of Probiotic action is an area of interest. Among all possible routes of modulation by Probiotics of intestinal epithelial cell-mediated defense responses, modulations of intestinal barrier function, innate, and adaptive mucosal immune responses, as well as signaling pathways are considered to play important role in the intestinal defense responses against pathogenic Bacteria. This review summarizes the beneficial effects of Probiotic Bacteria to intestinal health together with the mechanisms affected by Probiotic Bacteria: barrier function, innate, and adaptive defense responses such as secretion of mucins, defensins, trefoil factors, immunoglobulin A (IgA), Toll-like receptors (TLRs), cytokines, gut associated lymphoid tissues, and signaling pathways.
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Improving the Stability of Probiotic Bacteria in Model Fruit Juices Using Vitamins and Antioxidants
Journal of Food Science, 2010Co-Authors: Nagendra P Shah, W K Ding, M.j. Fallourd, G. LeyerAbstract:This study examined the survival of Probiotic Bacteria in a model fruit juice system. Three different strains of Probiotic Bacteria were used in this study: HOWARU Lactobacillus rhamnosus HN001, HOWARU Bifidobacterium lactis HN001, and Lactobacillus paracasei LPC 37. The Probiotic Bacteria were inoculated into model juice with various vitamins and antioxidants, namely white grape seed extract, green tea extract, vitamin B2, vitamin B3, vitamin B6, vitamin C, and vitamin E. The model juice without any additives was used as a control. Their viability was assessed on a weekly basis using plate count method. The model juice was made with sucrose, sodium citrate, citric acid powder, and distilled water and was pasteurized before use. Our findings showed that Probiotic Bacteria did not survive well in the harsh environment of the model fruit juice. However, the model juice containing vitamin C, grape extract, and green tea extract showed better survival of Probiotic Bacteria. The model juice containing grape seed extract, green tea extract, and vitamin C had the same initial population of 8.32 log CFU/mL, and at the end of the 6-wk storage period it had an average viability of 4.29 log CFU/mL, 7.41 log CFU/mL, and 6.44 log CFU/mL, respectively. Juices containing all other ingredients tested had viable counts of
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antimicrobial effects of Probiotic Bacteria against selected species of yeasts and moulds in cheese based dips
International Journal of Food Science and Technology, 2009Co-Authors: Nalayini Tharmaraj, Nagendra P ShahAbstract:The antimicrobial properties of selected Probiotic Bacteria against Aspergillus niger, Penicillium roqueforti, Fusarium spp., Candida albicans and Saccharomyces cerevisiae were examined. Well diffusion and spot and streak methods showed strong inhibition effect of Probiotic Bacteria and their metabolites against moulds and minimal effect against yeasts. Among the moulds species tested, the inhibitory effect was strongest against Fusarium spp., moderate against Penicillium roqueforti and minimal against A. niger. All strains of Lactobacillus rhamnosus and L. paracasei subsp. paracasei showed maximum inhibitory effect. When Probiotic Bacteria and yeasts and moulds were co-cultured in broth media, strains of L. rhamnosus showed maximum inhibitory effect, whereas L. paracasei subsp. paracasei, L. acidophilus, Bifidobacterium animalis and Propionibacterium showed moderate inhibitory effect against C. albicans. Saccharomyces cerevisiae was minimally controlled by Probiotic Bacteria. Pre-grown Probiotic Bacterial culture metabolites controlled yeasts and moulds more effectively than their freeze-dried or frozen forms. Adding metabolites of Probiotic Bacteria (5% w/w) showed an effective control against A. niger, Fusarium spp. and C. albicans during the shelf life of 10 weeks at 4 �C and no colonies of yeasts and moulds were formed on the surface of the dip.
Borja Sanchez - One of the best experts on this subject based on the ideXlab platform.
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Exported proteins in Probiotic Bacteria: adhesion to intestinal surfaces, host immunomodulation and molecular cross-talking with the host.
FEMS Immunology and Medical Microbiology, 2008Co-Authors: Borja Sanchez, Philippe Bressollier, María C UrdaciAbstract:The group of exported proteins of a bacterium are those proteins that are sorted from the cytoplasm to the Bacterial surface or to the surroundings of the microorganism. In Probiotic Bacteria, these proteins are of special relevance because they might determine important traits such as adhesion to intestinal surfaces and molecular cross-talking with the host. Current knowledge about the presence and biological relevance of exported proteins produced by the main genera of Probiotic Bacteria in the gastrointestinal environment is reviewed in this minireview. As will be seen, some of these proteins are involved in host adhesion or are able to modify certain signalization pathways within host cells, whereas others are important for the physiology of Probiotic Bacteria in the gastrointestinal tract.
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Exported proteins in Probiotic Bacteria: adhesion to intestinal surfaces, host immunomodulation and molecular cross‐talking with the host
FEMS Immunology & Medical Microbiology, 2008Co-Authors: Borja Sanchez, Philippe Bressollier, María C UrdaciAbstract:The group of exported proteins of a bacterium are those proteins that are sorted from the cytoplasm to the Bacterial surface or to the surroundings of the microorganism. In Probiotic Bacteria, these proteins are of special relevance because they might determine important traits such as adhesion to intestinal surfaces and molecular cross-talking with the host. Current knowledge about the presence and biological relevance of exported proteins produced by the main genera of Probiotic Bacteria in the gastrointestinal environment is reviewed in this minireview. As will be seen, some of these proteins are involved in host adhesion or are able to modify certain signalization pathways within host cells, whereas others are important for the physiology of Probiotic Bacteria in the gastrointestinal tract.
Philippe Bressollier - One of the best experts on this subject based on the ideXlab platform.
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Exported proteins in Probiotic Bacteria: adhesion to intestinal surfaces, host immunomodulation and molecular cross-talking with the host.
FEMS Immunology and Medical Microbiology, 2008Co-Authors: Borja Sanchez, Philippe Bressollier, María C UrdaciAbstract:The group of exported proteins of a bacterium are those proteins that are sorted from the cytoplasm to the Bacterial surface or to the surroundings of the microorganism. In Probiotic Bacteria, these proteins are of special relevance because they might determine important traits such as adhesion to intestinal surfaces and molecular cross-talking with the host. Current knowledge about the presence and biological relevance of exported proteins produced by the main genera of Probiotic Bacteria in the gastrointestinal environment is reviewed in this minireview. As will be seen, some of these proteins are involved in host adhesion or are able to modify certain signalization pathways within host cells, whereas others are important for the physiology of Probiotic Bacteria in the gastrointestinal tract.
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Exported proteins in Probiotic Bacteria: adhesion to intestinal surfaces, host immunomodulation and molecular cross‐talking with the host
FEMS Immunology & Medical Microbiology, 2008Co-Authors: Borja Sanchez, Philippe Bressollier, María C UrdaciAbstract:The group of exported proteins of a bacterium are those proteins that are sorted from the cytoplasm to the Bacterial surface or to the surroundings of the microorganism. In Probiotic Bacteria, these proteins are of special relevance because they might determine important traits such as adhesion to intestinal surfaces and molecular cross-talking with the host. Current knowledge about the presence and biological relevance of exported proteins produced by the main genera of Probiotic Bacteria in the gastrointestinal environment is reviewed in this minireview. As will be seen, some of these proteins are involved in host adhesion or are able to modify certain signalization pathways within host cells, whereas others are important for the physiology of Probiotic Bacteria in the gastrointestinal tract.
Kasipathy Kailasapathy - One of the best experts on this subject based on the ideXlab platform.
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Survival of free and encapsulated Probiotic Bacteria and their effect on the sensory properties of yoghurt
LWT - Food Science and Technology, 2006Co-Authors: Kasipathy KailasapathyAbstract:Abstract The survival and effect of free and calcium-induced alginate–starch encapsulated Probiotic Bacteria ( Lactobacillus acidophilus and Bifidobacterium lactis ) on pH, exopolysaccharide production and influence on the sensory attributes of yogurt were studied over 7 weeks storage. Addition of Probiotic Bacteria (free or encapsulated) reduced acid development in yogurt during storage. Post-acidification in yogurt with encapsulated Probiotic Bacteria was slower compared to yogurt with free Probiotic Bacteria. More exopolysaccharides were observed in yogurts with Probiotic cultures compared to those without Probiotic cultures. The results showed that there was an increased survival of 2 and 1 log cell numbers of L. acidophilus and B. lactis , respectively due to protection of cells by microencapsulation. The addition of Probiotic cultures either in the free or encapsulated states did not significantly affect appearance and colour, acidity, flavour and after taste of the yogurts over the storage period. There were, however, significant differences ( P 0.05 ) in the texture (smoothness) of the yogurts. This study has shown that incorporation of free and encapsulated Probiotic Bacteria do not substantially alter the overall sensory characteristics of yogurts and microencapsulation helps to enhance the survival of Probiotic Bacteria in yogurts during storage.
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A review of oxygen toxicity in Probiotic yogurts : influence on the survival of Probiotic Bacteria and protective techniques
Comprehensive Reviews in Food Science and Food Safety, 2004Co-Authors: Akshat Talwalkar, Kasipathy KailasapathyAbstract:Oxygen toxicity is considered a significant factor influencing the viability of Probiotic Bacteria such as Lactobacillus and Bifidobacterium spp. in yogurts. This review assesses the involvement of oxygen during the manu- facture of yogurt and its diffusion into the final product. The oxygen sensitivity of Lactobacillus acidophilus and Bifidobacterium spp. is discussed. The impact of dissolved oxygen of the product on the survival of these Probiotic Bacteria is highlighted. Additionally, microbiological, chemical, and packaging techniques recommended to protect Probiotic Bacteria from oxygen toxicity in dairy products are reviewed.
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Viability and survival of free and encapsulated Probiotic Bacteria in Cheddar cheese
Milchwissenschaft-milk Science International, 2003Co-Authors: Georgia Godward, Kasipathy KailasapathyAbstract:Four batches of Cheddar cheese were made incorporating Lactobacillus acidophilus CSCC2401 and Bifidobacterium infantis CSCC1912 (Probiotic strains from CSIRO, Australia), and commercial Probiotic strains of L. acidophilus910 and B. lactis 920 (DSM Food Specialities, Australia). The Probiotic strains were added as adjunct cultures, either free or encapsulated. Survival of the Probiotic Bacteria was monitored over a period of 24 weeks of storage at 8-10°C. The results showed that after 24 weeks storage, with the exception of L. acidophilus 910, the encapsulated cell counts decreased by approximately 1-2 log cycles compared with free cell counts. L. acidophilus strains showed better survival than bifidobacterium strains during the storage of the cheese. This study showed that free cells of Probiotic Bacteria survived better than encapsulated cells in the Cheddar cheese matrix, hence encapsulation does not significantly increase the survival of Probiotic Bacteria during Cheddar cheese maturation and storage.
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Microencapsulation of Probiotic Bacteria: technology and potential applications.
Current issues in intestinal microbiology, 2002Co-Authors: Kasipathy KailasapathyAbstract:In the recent past, there has been an explosion of Probiotic health-based products. Many reports indicated that there is poor survival of Probiotic Bacteria in these products. Further, the survival of these Bacteria in the human gastro-intestinal system is questionable. Providing Probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach currently receiving considerable interest. The technology of micro-encapsulation of Probiotic Bacterial cells evolved from the immobilised cell culture technology used in the biotechnological industry. Several methods of micro-encapsulation of Probiotic Bacteria have been reported and include spray drying, extrusion, emulsion and phase separation. None of these reported methods however, has resulted in the large numbers of shelf-stable, viable Probiotic Bacterial cells necessary for use in industry for development of new Probiotic products. The most commonly reported micro-encapsulation procedure is based on the calcium-alginate gel capsule formation. Kappa-carrageenan, gellan gum, gelatin and starch are also used as excipients for the micro-encapsulation of Probiotic Bacteria. The currently available equipment for micro-encapsulation is not able to generate large quantities of uniform sized micro or nano capsules. There is a need to design and develop equipment that will be able to generate precise and uniform micro or nano capsules in large quantities for industrial applications. The reported food vehicles for delivery of encapsulated Probiotic Bacteria are yoghurt, cheese, ice cream and mayonnaise. Studies need to be done on the application of micro-encapsulation of Probiotic Bacteria in other food systems. The number of Probiotic supplements will increase in the future. More studies, however, need to be conducted on the efficacy of micro-encapsulation to deliver Probiotic Bacteria and their controlled or targeted release in the gastrointestinal tract.