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Perrier, Clémentine
The mucosal immune system associated to the gastrointestinal mucosa must efficiently distinguish between innocuous antigens, such as food proteins and commensal bacteria and potentially infectious agents. The work presented here deals with these two essential aspects guaranteeing intestinal homeostasis. In the first part of this work, the protective properties of ...
Tamao Noguch
Many pufferfish of the family Tetraodontidae possess a potent neurotoxin, tetrodotoxin (TTX). In marine pufferfish species, toxicity is generally high in the liver and ovary, whereas in brackish water and freshwater species, toxicity is higher in the skin. In 1964, the toxin of the California newt was identified as TTX ...
P. Patel
The purpose of this study was to develop a chocolate mousse having probiotic and prebiotic ingredients added and verify the perspectives of the product with regard to potential for consumer health benefits and sensory acceptance. Probiotic and synbiotic chocolate mousse supplemented with <I>Lactobacillus paracasei</I> subsp. <I>paracasei</I> (P) or together with ...
Corcoran B M - - 2008
The continuing expansion of interest in probiotic bacteria has led to an increase in manufactured Functional Foods and medicines containing these bacteria. Given the intestinal origin of these microorganisms, the challenges these sensitive bacteria face in order to be in a highly viable state throughout processing, storage and gastrointestinal transit ...
Goderska Kamila - - 2008
Improved production methods of starter cultures, which constitute the most important element of probiotic preparations, were investigated. The aim of the presented research was to analyse changes in the viability of Lactobacillus. acidophilus and Bifidobacterium bifidum after stabilization (spray drying, liophilization, fluidization drying) and storage in refrigerated conditions for 4 ...
Hijova E - - 2008
Globally, colorectal cancer is the leading cause of mortality due to malignant diseases. Probiotics are live microbial food supplements or functional foods containing specific nonpathogenic organisms that beneficially affect the host by improving the intestinal microbial balance. Therefore they can be used as an innovative tools to alleviate intestinal inflammation, ...
Galvez Antonio - - 2008
Bacteriocins are antimicrobial peptides or proteins produced by strains of diverse bacterial species. The antimicrobial activity of this group of natural substances against foodborne pathogenic, as well as spoilage bacteria, has raised considerable interest for their application in food preservation. Application of bacteriocins may help reduce the use of chemical ...
Sanchez Borja - - 2008
Bifidobacteria are commensal microorganisms of the human gastrointestinal tract which are largely being used in functional foods. Some strains are considered as probiotics since they beneficially affect the composition and the metabolic activity of intestinal microbiota, as well as the health status of the host. The lack of genetic tools ...
Tinh Nguyen Thi Ngoc - - 2008
During the past two decades, the use of probiotics as an alternative to the use of antibiotics has shown to be promising in aquaculture, particularly in fish and shellfish larviculture. This article reviews the studies on probiotics in larviculture, focusing on the current knowledge of their in vivo mechanisms of ...
Garriga Turón, Margarita
High hydrostatic pressure is being increasingly investigated in food processing. It causes microbial inactivation and therefore extends the shelf life and enhances the safety of food products. Yeasts, molds, and vegetative cells of bacteria can be inactivated by pressures in the range of 200 to 700 MPa. Microorganisms are more ...
Yang Liju - - 2008
The realization of rapid, sensitive, and specific methods to detect foodborne pathogenic bacteria is central to implementing effective practice to ensure food safety and security. As a principle of transduction, the impedance technique has been applied in the field of microbiology as a means to detect and/or quantify foodborne pathogenic ...
Valdramidis V P - - 2007
AIMS: In previous studies the microbial kinetics of Escherichia coli K12 have been evaluated under static and dynamic conditions (Valdramidis et al. 2005, 2006). An acquired microbial thermotolerance following heating rates lower than 0.82 degrees C min(-1) for the studied micro-organism was observed. Quantification of this induced physiological phenomenon and ...
García-Cañas Virginia - - 2007
This work reviews the different analytical strategies based on capillary electromigration techniques developed for detecting microbial contaminants and their products in food matrices. Namely, this work presents an exhaustive and critical review, including works published till March 2007, on CE methods developed to detect and identify contaminants of microbial origin ...
Tzounis Xenofon - - 2008
We have investigated the bacterial-dependent metabolism of ( - )-epicatechin and (+)-catechin using a pH-controlled, stirred, batch-culture fermentation system reflective of the distal region of the human large intestine. Incubation of ( - )-epicatechin or (+)-catechin (150 mg/l or 1000 mg/l) with faecal bacteria, led to the generation of 5-(3',4'-dihydroxyphenyl)-gamma-valerolactone, ...
Kolida Sofia - - 2007
The human gut microbiota plays a significant role in human health through its ability to digest food ingredients and manufacture metabolites. This can be positive or negative for host welfare. Moreover, the microflora plays an active role in host defense whereby colonization resistance affords protection against pathogens. Prebiotics are nondigestible ...
Rouse S - - 2008
AIMS: To investigate antifungal activity produced by lactic acid bacteria (LAB) isolated from malted cereals and to determine if such LAB have the capacity to prevent fungal growth in a particular food model system. METHODS AND RESULTS: The effect of pH, temperature and carbon source on production of antifungal activity ...
Brede Dag Anders - - 2007
This report describes the first functional analysis of a bacteriocin immunity gene from Propionibacterium freudenreichii and its use as a selection marker for food-grade cloning. Cloning of the pcfI gene (previously orf5 [located as part of the pcfABC propionicin F operon]) rendered the sensitive host 1,000-fold more tolerant to the ...
Koblízek Michal - - 2007
We analysed bacteriochlorophyll diel changes to assess growth rates of aerobic anoxygenic phototrophs in the euphotic zone across the Atlantic Ocean. The survey performed during Atlantic Meridional Transect cruise 16 has shown that bacteriochlorophyll in the North Atlantic Gyre cycles at rates of 0.91-1.08 day(-1) and in the South Atlantic ...
Azam Farooq - - 2007
Despite the impressive advances that have been made in assessing the diversity of marine microorganisms, the mechanisms that underlie the participation of microorganisms in marine food webs and biogeochemical cycles are poorly understood. Here, we stress the need to examine the biochemical interactions of microorganisms with ocean systems at the ...
Settanni Luca - - 2008
Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles ...
Cogan T M - - 2007
With 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods. Furthermore, additional interest in starter bacteria ...
Miyaji Tatsuro - - 2007
As the microbial contributions to the processing of salted foods have been little investigated, there remains a possibility that excess sterilization of raw materials for salted foods leads to deterioration in food quality and safety. At a salmon roe (sujiko) processing company, we investigated salted sujiko made identically to commercial ...
Kummeling Ischa - - 2008
We prospectively investigated whether organic food consumption by infants was associated with developing atopic manifestations in the first 2 years of life. The KOALA Birth Cohort Study in the Netherlands (n 2764) measured organic food consumption, eczema and wheeze in infants until age 2 years using repeated questionnaires. Diet was ...
Canche-Pool E B - - 2008
Probiotics are microorganisms that have demonstrated beneficial effects on human health. Probiotics are usually isolated from the commensal microflora that inhabits the skin and mucosas. We propose that probiotics represent the species of microorganisms that have established a symbiotic relationship with humans for the longest time. Cultural practices of ancient ...
Collado M Carmen - - 2007
Aggregation properties of probiotics with pathogens are of importance for both food preservation and therapeutic impact of food on intestinal microbiota. We assessed spectrophotometry, fluorescence and radioactivity techniques to characterize and quantify co-aggregation. Probiotic strains tested showed co-aggregation abilities, which were strain-specific and dependent on time and incubation conditions. Co-aggregation ...
Lee Yong-Jin - - 2007
The Firmicutes Thermoanaerobacter sulfurigignens and Thermoanaerobacterium thermosulfurigenes convert thiosulfate, forming sulfur globules inside and outside cells. X-ray absorption near-edge structure analysis revealed that the sulfur consisted mainly of sulfur chains with organic end groups similar to sulfur formed in purple sulfur bacteria, suggesting the possibility that the process of sulfur ...
Elmnasser N - - 2007
In response to consumer preferences for high quality foods that are as close as possible to fresh products, athermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. Pulsed light is a novel technology that rapidly inactivates pathogenic ...
De Dea Lindner Juliano - - 2007
Bifidobacteria represent important human commensals because of their perceived contribution to the maintenance of a balanced gastro intestinal tract (GIT). In recent years bifidobacteria have drawn much scientific attention because of their use as live bacteria in numerous food preparations with various health-related claims. For such reasons these bacteria constitute ...
Ventura Marco - - 2007
The availability of complete bacterial genome sequences has significantly furthered our understanding of the genetics, physiology and biochemistry of the microorganisms in question, particularly those that have commercially important applications. Bifidobacteria are among such microorganisms, as they constitute mammalian commensals of biotechnological significance due to their perceived role in maintaining ...
Gobbetti M - - 2007
Although the study of quorum sensing is relatively recent, it has been well established that bacteria produce, release, detect and respond to small signalling hormone-like molecules called "autoinducers". When a critical threshold concentration of the signal molecule is achieved, bacteria detect its presence and initiate a signalling cascade resulting in ...
Gálvez Antonio - - 2007
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce ...
Sunny-Roberts E O - - 2008
Environmental osmotic changes are one of the stresses live probiotics may encounter either in their natural habitats or as a result of usage in food formulations and processing. Response to osmotic stress, induced by sucrose, of the probiotic strain Lactobacillus rhamnosus VTT E-97800 (E800) was investigated. The fluorescence-based approach used, ...
Booijink Carien C G M - - 2007
The gastrointestinal tract is the main site where the conversion and absorption of food components takes place. The host-derived physiological processes and the residing microorganisms, especially in the small intestine, contribute to this nutrient supply. To circumvent sampling problems of the small intestine, several model systems have been developed to ...
Guinane Caitriona M - - 2007
While the potential emergence of food spoilage and pathogenic bacteria with resistance to lantibiotics is a concern, the creation of derivatives of starter cultures and adjuncts that can grow in the presence of these antimicrobials may have applications in food fermentations. Here a bank of Lactococcus lactis IL1403 mutants was ...
Königs Sascha - - 2007
Rates of bacteria ingestion by interstitial ciliates were estimated and compared to bacterial biomass and production. Investigation was carried out in the hyporheic zone of a lowland stream. FISH was applied to quantitatively determine bacteria within the ciliate's food vacuoles. To estimate bacteria ingestion rates using FISH, we had to ...
Le Jeune Anne-Hélène - - 2007
It is generally agreed that autotrophic organisms and especially phytoplanktonic species can be harmed by copper through its effect on photosystem. However, the impact of copper on other components of the pelagic food web, such as the microbial loop (autotrophic and heterotrophic picoplankton, pigmented and non-pigmented flagellates and ciliates) has ...
Lee Seung Woo - - 2008
The thin sheets of calcite in oyster shell in Crassostrea gigas are termed folia and comprise much of the oyster shell. The folia are covered by a layer of discrete globules that has been proposed to consist of aggregations of an organic matrix and minerals. A continuous organic framework divides ...
Katrlík Jaroslav - - 2007
Novel and selective microbial amperometric biosensors that use Gluconobacter oxydans cells to monitor the bacterial bioconversion of glycerol (Gly) to 1,3-propanediol (1,3-PD) are described. Two different mediators, ferricyanide and flexible polyvinylimidazole osmium functionalized polymer (Os-polymer), were employed to prepare two different microbial biosensors, both of which gave high detection performance. ...
Delgado Amélia - - 2007
Bacteriocins from lactic acid bacteria are ribosomally synthesized anti-microbial compounds that may find applications from food preservation to healthcare. Food preservation, using in situ bacteriocin production is the most obvious and simple. Frequently, the best conditions for bacteriocin production are those prevailing during food fermentation but a better understanding of ...
Park Jacqueline - - 2007
Microecology of the gastrointestinal tract is the physiologic basis for the effect of dietary fiber, prebiotics and probiotics on the host. The ecology consists of the gastrointestinal tract, primarily the intestines, the foods that are fed into the tract, and the flora living within. Within this ecology, normal flora and ...
Pineiro Maya - - 2007
Following on from the FAO/WHO Expert Consultation and Working Group outputs on probiotics and their presentation to Codex, it is hoped that these will be used as a science-based risk assessment process for managerial decision on probiotics and that the "Guidelines for the Evaluation of Probiotics in Food" will be ...
Rasch M - - 2007
AIM: To investigate the potential of quorum sensing inhibitors (QSI) as food preservative agents in a food product, where bacterial spoilage is controlled by quorum sensing (QS). METHODS AND RESULTS: The effects of well-known QSI were tested on spoilage phenotypes and on QS-regulated genes of a bean sprout spoiling bacterial ...
Aira Manuel - - 2007
Although microorganisms are largely responsible for organic matter decomposition, earthworms may also affect the rates of decomposition directly by feeding on and digesting organic matter and microorganisms, or indirectly affect them through their interactions with the microorganisms, basically involving stimulation or depression of the microbial populations. We tested the general ...
Franz Charles M A P - - 2007
Enterococci are lactic acid bacteria of importance in food, public health and medical microbiology. Many strains produce bacteriocins, some of which have been well characterized. This review describes the structural and genetic characteristics of enterocins, the bacteriocins produced by enterococci. Some of these can be grouped with typical bacteriocins produced ...
Fleet Graham H - - 2007
The role of yeasts in food and beverage production extends beyond the well-known bread, beer and wine fermentations. Molecular analytical technologies have led to a major revision of yeast taxonomy, and have facilitated the ecological study of yeasts in many other products. The mechanisms by which yeasts grow in these ...
Wehrl Markus - - 2007
Sponges (Porifera) are filter feeders that take up microorganisms from seawater and digest them by phagocytosis. At the same time, many sponges are known to harbor massive consortia of symbiotic microorganisms, which are phylogenetically distinct from those in seawater, within the mesohyl matrix. In the present study, feeding experiments were ...
Falcone Pasquale M - - 2007
Results of a study of the kinetics of bacterial inhibition by thymol in order to develop appropriate applications for the compound in food systems are presented. A modeling-based approach was used to provide a quantitative description of the antimicrobial activity of thymol toward some foodborne pathogens and hygiene-indicating bacteria, which ...
Ezendam J
Probiotics are non-pathogenic bacteria that are used as functional food components with claimed health-promoting effects. In the European Union probiotics are regulated via the Novel Foods Regulation (258/97/EC). This regulation is only applied to strains that were not used before 1997 and concerns novel foods or food ingredients. However, probiotic ...
Hau Heidi H - - 2007
The shewanellae are aquatic microorganisms with worldwide distribution. Their hallmark features include unparalleled respiratory diversity and the capacity to thrive at low temperatures. As a genus the shewanellae are physiologically diverse, and this review provides an overview of the varied roles they serve in the environment and describes what is ...
Khan Shoaib Haroon - - 2007
With the growing interest in self-care and integrative medicine coupled with our health-embracing increasing population, recognition of the link between diet and health has never been stronger. As a result, the market for functional foods, or foods that promote health beyond providing basic nutrition, is flourishing. Within the functional foods ...
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