The authors observed higher serum biotin concentrations (mean, 0.376 ng/mL) in patients undergoing hemodialysis than in healthy individuals (mean, 0.081 ng/mL).

 |  Among the probiotic lactic acid bacteria, Lactobacillus plantarum is the most frequently used strain to produce fermented foods of non-dairy origin (Hur, Lee, Kim, Choi, & Kim, 2014). Kefir produced with grains containing Lb. This work was funded as part of EU Project BIO2‐CT34–3055. https://doi.org/10.1016/j.foodchem.2020.127156. lactis MG 1363 had lower (0.5 and 1.0%, respectively) and shorter (4 h) survival in the ileum.

Innovative Food Science & Emerging Technologies. Peyer’s patches, are located, and was also found abundantly in the faeces. Several authors have studied the effects of oleuropein and its hydrolysis products on the survival of L. plantarum. Peyer’s patches, which are mainly located in the terminal ileum.

ELISA, enzyme-linked immunosorbent assay. Its faecal elimination ran parallel to that of the marker ( The retention time for both 3-hydroxyisovaleric acid and internal standard ranged between 2.44 and 2.48 min for all samples analyzed.

Of these, acetic acid is of concern and biogenic amines and ethyl carbamate may be produced (du Toit & Pretorius, 2000). It represents part of the microbiota of many foods and feeds, including dairy, meat, fish, vegetable fermented products (e.g., must, sauerkraut, pickled vegetables, sourdoughs), and silage; it is also a natural inhabitant of the human and animal mucosa (oral cavity, gastrointestinal tract, vagina, etc.).

Effects of orally applied Fes p1-displaying L. plantarum WCFS1 on Fes p1 induced allergy in mice. The product is an unsweetened curd with a consistency slightly thicker than yoghurt and with a pH between 3.6 and 4.2. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. © 2019 Elsevier Ltd. All rights reserved. Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds. The effect of drinking milk containing conjugated linoleic acid on fecal microbiological profile, enzymatic activity, and fecal characteristics in humans. The inclusion criteria were as follows: no history of gastrointestinal disease, no antibiotic treatments for 1 month prior to the study, and negative serological tests for hepatitis B, hepatitis C, and human immunodeficiency virus infection. The antioxidant activity and phenolic compounds were also monitored during fermentation. Learn more. Some strains, especially 299 and 299v, are used in fermented products and as probiotic agents.21 Both strains can colonize the jejunal and rectal mucosa for long periods in some subjects.22L. plantarum LP08AD might be useful in the design of novel functional foods with potential probiotic or biopreservation properties (Murua et al., 2013). Only a limited number of plantaricins are encoded by genes located on the genome, e.g., plantaricin UG1 (Enan et al., 1996) and plantaricin ST31 (Todorov et al., 1999). Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in meat and processed foods, in many fermented food products as well as anaerobic plant matter. Cells become longer, often deformed in their bacillary structure and also become wider. and you may need to create a new Wiley Online Library account. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. They showed a marked bactericidal effect toward L. plantarum. Three years later, it was discovered that strains of Bifidobacterium longum and Lactobacillus acidophilus improved pain scores, whereas distension scores were found to be diminished by B. breve, B. infantis, L. casei, and L. plantarum, and flatulence by B. breve, B. infantis, L. casei, L. plantarum, B. longum, L. acidophilus, L. bulgaricus, and Streptococcus salivarius ssp. NIH Another subject received antibiotic treatment during this second study period, and was excluded. Genotypic adaptations associated with prolonged persistence of Lactobacillus plantarum in the murine digestive tract.

Ecological control of the gastrointestinal tract. Induction of neutralizing antibodies against dengue virus type 2 upon mucosal administration of a recombinant Lactococcus lactis strain expressing envelope domain III antigen. Yogurt and other fermented foods as sources of health-promoting bacteria. Lactobacillus plantarum, derived from the environment or used in controlled fermentations, is generally associated with desirable properties in many fermented foods, and is actually added to a variety of them in order to enhance their quality or the associated health benefits.

Due to production of lactic acid and other antimicrobial compounds, L. plantarum also contributes to the safety of the final products (Todorov and Franco, 2010). L. plantarum has one of the largest genomes known among the LAB and is a very flexible and versatile species. the probiotic model organism Lactobacillus plantarum WCFS1 was cultured under different fermentation conditions, which was complemented by the determination of the corresponding molecular responses by full-genome transcriptome analyses. Non-dairy probiotic beverages: the next step into human health.

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