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Green Synthesis of Nanoparticles in Oligonucleotide Drug Delivery System
Published in Yashwant Pathak, Gene Delivery, 2022
Manish P. Patel, Praful D. Bharadia, Kunjan B. Bodiwala, Mustakim M. Mansuri, Jayvadan Patel
Cell-free culture supernatants of five psychrophilic bacteria (Phaeocystis antarctica, Pseudomonas proteolytica, Pseudomonas meridiana, Arthrobacter kerguelensis, and Arthrobacter gangotriensis) and two mesophilic bacteria (Bacillus indicus and Bacillus cecembensis) can synthesis silver nanoparticles. This process is dependent upon pH, type of bacteria, and temperature. It is observed that two different type of bacteria cannot produce silver nanoparticles at same temperature (Shivaji et al., 2011). Lactobacillus casei subsp. casei can produce silver nanoparticles at room temperature. this nanoparticles are spherical and within size limit of 25~50nm. Here nanoparticles are formed at the cytoplasmic cell membrane, in cytoplasm, and extracellular space of the strain, ; this process gives evidence that the enzymes responsible for bioenzymatic reactions are present at the cytosol and cytoplasmic cell membrane (Garmasheva et al. 2016).
Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
The protein (20.62%), vitamin (B1—56.76%, B2—50%) and essential amino acid (lysine—6.46% and threonine—13.98%) contents increase significantly during fermentation with Lactobacillus casei with a concomitant decrease in fat (52.05%), fiber (45.87%), and bound phenolic content (40.97%) [106]. The folate content of teff flour increases during fermentation with Saccharomyces cerevisiae and Lb. plantarum [179]. The IVPD of fermented amaranth improves by 4.8%–7.5% due to phytic acid and tannin hydrolysis [9]. Copper and magnesium are increased in fermented amaranth but no zinc and calcium do not change significantly [113]. Biogenic amines like putrescine and spermidine, which are precursors of carcinogenic nitrosamines, are formed occurs during hemp seed fermentation at safer levels in solid-state fermentation with Pediococcus acidilactici and Pediococcus pentosaceous than submerged state fermentation. Also, it affects the total PUFA in hemp seed without significantly affecting any single fatty acid [18].
Soybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár, Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos, Edit Márki, Gyula Vatai, Andras Koris, Arpita Das
For production of soybean-based fermented foods (Figure 1.1), variety of microbes have been used, such as: Homo-fermentative lactic acid bacteria (LAB) (Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus) and hetero-fermentative (Lactobacillus plantarum, Lactobacillus casei), Bacillus coagulans, Bacillus subtilis [6, 90], yeast (Zygosaccharomyces rouxii)[90], and molds (Candida etchellsii, Clavariaversatilis, and Aspergillus oryzae) [20, 22, 24, 103].
Use of genetically modified lactic acid bacteria and bifidobacteria as live delivery vectors for human and animal health
Published in Gut Microbes, 2022
Romina Levit, Naima G. Cortes-Perez, Alejandra de Moreno de Leblanc, Jade Loiseau, Anne Aucouturier, Philippe Langella, Jean Guy LeBlanc, Luis G. Bermúdez-Humarán
To L. lactis, several works have reported the expression of a variety of heterologous proteins of viral, bacterial, or eukaryotic origin in lactobacilli (Table 2). For instance, the use of GM lactobacilli to produce heterologous proteins and to develop a new generation of mucosal vaccines was first proposed in the early 1990s, but most of our current knowledge on their use as a live vaccine was obtained with the model antigen TTFC.81,82 Indeed, taking into account the positive results obtained with the expression of tetanus toxin fragment C (TTFC) in L. lactis, similar tools were applied in lactobacilli. In the first study, cell extracts of the GM Lactobacillus casei expressing TTFC were used to parenterally immunize mice and to evaluate the immune response. In addition, in another study, GM Lactobacillus strains producing TTFC in three different cellular locations: cytoplasm, secreted, or anchored to the cell-surface were used to immunize mice by subcutaneous, intranasal, and intragastrical routes. In both studies, the induction of the immune response against TTFC was observed.83,84
Antioxidant and Immunomodulatory Properties of Partially purified Exopolysaccharide from Lactobacillus Casei Isolated from Chinese Northeast Sauerkraut
Published in Immunological Investigations, 2022
Xiaoqing Xu, Yu Qiao, Qing Peng, Bo Shi, Vermont P. Dia
Lactobacillus casei is a LAB capable of secreting polysaccharides extracellular and commonly used in the food industry. L. casei LC2W was found to produce EPS in the culture (Ai et al. 2008) and the production of this EPS could be improved through cofactor engineering by overexpression of NADH oxidase gene (Li et al. 2015). In recent years, other L. casei like L. casei GIM1.204 (Yu et al. 2018) and L. casei ATCC 393 (Ren et al. 2020) also demonstrated EPS-producing properties. In our previous study, an EPS-producing LAB (L.casei NA-2) with antibacterial properties from northeast Chinese sauerkraut (Suan Cai) was isolated; the EPS is a heteropolysaccharide comprised of rhamnose, mannose, and glucose residues (the molar ratio is 24.3:1.0:42.9) and possessed antibiofilm activity; FT-IR spectroscopic analysis revealed the EPS had the specific bands corresponding to carbonylated and hydroxylated polysaccharides (Xu et al. 2020). However, the antioxidant and immunomodulatory activities of the EPS from L. casei NA-2 have not been investigated. In the present study, we evaluated the antioxidant and immunomodulatory activities of the EPS from L. casei NA-2 in vitro. Further characterization of the EPS is also reported. This work could demonstrate a novel EPS with an antioxidant and immunomodulatory activity that can be developed as active compounds in functional foods or medicines.
Anti-virulence strategies for Clostridioides difficile infection: advances and roadblocks
Published in Gut Microbes, 2020
David Stewart, Farhan Anwar, Gayatri Vedantam
Lactobacilli can be extraordinarily recalcitrant to manipulation; this is both an advantage and a liability. The difficulties encountered in introducing or extracting DNA from the various species67 portends well for the use of the organisms in probiotic preparations due to the relatively low transformation frequency of Lactobacilli,68 possibly resulting in reduced risk for horizontal acquisition of antibiotic resistance genes from endogenous microbiota. Laboratory manipulation does pose unique challenges; only electroporation with high amounts (≥10 μg) of DNA, and a strain-specific optimized protocol, is the recommended method to transform Lactobacillus sp. Despite this, reported efficiencies may be as low as 1 transformant/μg DNA.69 On balance, Lactobacillus casei and Lactobacillus acidophilus offer unique advantages that can be exploited for CDI treatment. However, data regarding the strain-specific benefits of these organisms, their consistently beneficial use in diverse patient cohorts, and their ability to elicit an immune response that is protective, are scarce. Furthermore, it is unknown whether genetic manipulation of GRAS organisms will result in the re-consideration of GRAS status by regulatory pathways.