Journal Article10.1007/S11274-015-1939-6
Screening of immunomodulatory and adhesive Lactobacillus with antagonistic activities against Salmonella from fermented vegetables
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TL;DR: In this article, 16 randomly selected LAB strains from fermented vegetables (sauerkraut, bean and cabbage) were first screened for their tolerance to acid, bile salts, pepsin and pancreatin, bacterial inhibitory activities and abilities to adhere to Caco-2 cells.
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Abstract: The purpose of this study was to select strains of lactic acid bacteria (LAB) by their in vitro adhesive and immunomodulatory properties for potential use as probiotics. In this study, 16 randomly selected LAB strains from fermented vegetables (sauerkraut, bean and cabbage) were first screened for their tolerance to acid, bile salts, pepsin and pancreatin, bacterial inhibitory activities and abilities to adherence to Caco-2 cells. Then, 4 strains with the highest adhesion abilities were selected for further studies of their immunomodulatory properties and inhibitory effects against Salmonella adhesion and invasion to Caco-2 cells in vitro. The results showed that these 16 LAB strains effectively survived in simulated gastrointestinal condition and inhibited growth of six tested pathogens. Lactobacillus rhamnosus P1, Lactobacillus plantarum P2, Lactobacillus rhamnosus P3 and Lactobacillus casei P4 had the highest abilities to adhere to Caco-2 cells. Furthermore, L. plantarum P2 strain showed higher abilities to induce expression of tumor necrosis factor-α and interleukin-12 by splenic monocytes and strongly inhibited the adhesion and invasion of S. enteritidis ATCC13076 to Caco-2 cells. These results suggest that Lactobacillus strains P2 could be used as a probiotic candidate in food against Salmonella infection.
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Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
TL;DR: There is very limited clinical evidence for the effectiveness of most fermented foods in gastrointestinal health and disease and clinical high-quality trials investigating the health benefits of fermented foods are warranted.
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An overview of plant-autochthonous microorganisms and fermented vegetable foods
Sebastián Torres,Sebastián Torres,Hernán E. Verón,Luciana Contreras,María Inés Isla,María Inés Isla +5 more
TL;DR: This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits and the main beneficial properties of autochTHonous starters and fermented vegetable products with a focus on human health are revised.
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Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods.
Roghayeh Shahbazi,Farzaneh Sharifzad,Rana Bagheri,Nawal Alsadi,Hamed Yasavoli-Sharahi,Chantal Matar +5 more
TL;DR: In this paper, the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota are discussed.
Effects of Lactococcus lactis from Cyprinus carpio L. as probiotics on growth performance, innate immune response and disease resistance against Aeromonas hydrophila.
TL;DR: 3 L. lactis strains screened from common carp were effective in improving growth, innate immunity and disease resistance, and might be used as potential probiotics in aquaculture.
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Two potential probiotic lactobacillus strains isolated from olive microbiota exhibit adhesion and anti-proliferative effects in cancer cell lines
Georgia Saxami,Athanasios Karapetsas,Eleftheria Lamprianidou,Ioannis Kotsianidis,Aikaterini Chlichlia,Chrysoula C. Tassou,Vassilis Zoumpourlis,Alex Galanis +7 more
TL;DR: The anti-proliferative activity of heat-treated CM was similar to the non-heated CM in a time- and dose-dependent manner, indicating the presence of thermostable bioactive compounds.
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