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What Milk and Dairy Products Can Do for the Human Body
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Yoghurt has religious importance as a holy food product and is utilised in many spiritual festivals and ceremonies among Buddhists and Hindus. Traditional yoghurt is manufactured by cooling buffalo or cow milk to room temperature, subsequently adding artisanal cultures (acquired by the black slopping method) which are permitted to develop and multiply overnight or within two to four days gradually, depending on the season, till the adjusted product is established. Commercially, yoghurt is synthesised by fermentation of boiled or pasteurised cow or buffalo milk, utilising both moderate temperature (mesophilic) and heat-loving (thermophilic) determined starters in different blends. The frequently established LAB cultures in preparation of yoghurt are strains of Lactococcus lactis ssp. cremoris, Streptococcus thermophilus, Lactobacillus acidophilus, Lactococcus lactis ssp. lactis, Lactobacillus helveticus, Lactococcus lactis ssp. lactis biovar diacetylactis and Lactobacillus delbrueckii ssp. bulgaricus (Mallappa et al., 2021). Moreover, many authors have investigated the microbial variation of yoghurt utilising culture-reliant methods (Koirala et al., 2014; Soomro & Masud, 2007) (Table 23.1).
Order Mononegavirales
Published in Paul Pumpens, Peter Pushko, Philippe Le Mercier, Virus-Like Particles, 2022
Paul Pumpens, Peter Pushko, Philippe Le Mercier
The pseudotyping with the hRSV envelope proteins G and F was performed on VSV (Kahn et al. 1999) and with the HMPV proteins G and F on MLV (Lévy et al. 2013). The major immunogenic domains of the hRSV proteins G and F were displayed on the surface of Lactococcus lactis by fusion to the appropriate bacterial anchors (Lim et al. 2010) and paved a way to a protective and safe vaccine candidate (Rigter et al. 2013).
Roles of Functional Foods in Neuroprotection
Published in Abhai Kumar, Debasis Bagchi, Antioxidants and Functional Foods for Neurodegenerative Disorders, 2021
Madhumita Barooah, Dibya Jyoti Hazarika
Camembert cheese, a fermented dairy product, has been reported to show a reduced neurotoxicity by the suppression of microglial TNF-α production in primary microglia cells (Ano et al. 2015). The active components of camembert cheese are dehydroergosterol and oleamide, which show enhancing microglial anti-inflammatory activity. Studies of cells and animals show that other fermented dairy products also show neuroprotective properties. For instance, fermented milk has been reported to improve the scopolamine-induced memory impairment for novel object recognition in mice model (Ohsawa et al. 2015). Dahi, an Indian homemade yogurt, is prepared through the mixed fermentation of mesophilic lactic acid bacteria, viz., Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, and Lactococcus lactis ssp. diacetylactis. Lactopeptides present in dahi and other fermented dairy products improve memory function and cognitive functions. Soymilk fermented with Lactobacillus plantarum strain showed a defensive effect against oxygen–glucose deprivation (OGD)- and H2O2-induced damage in PC-12 cells. Oral administration of fermented soymilk also improves learning and memory in vascular dementia, as demonstrated in rat model (Liu, Chiou, and Tsai 2016).
Integrative multiomics analysis reveals host-microbe-metabolite interplays associated with the aging process in Singaporeans
Published in Gut Microbes, 2022
Liwei Chen, Tingting Zheng, Yifan Yang, Prem Prashant Chaudhary, Jean Pui Yi Teh, Bobby K. Cheon, Daniela Moses, Stephan C. Schuster, Joergen Schlundt, Jun Li, Patricia L. Conway
The species presence/abundance of the gut and oral samples between young subjects and elderly subjects was compared. A total of 82 species were detected in both the oral and gut microbial communities. Of these species, Escherichia coli and Streptococcus infantarius showed significantly differential abundance between gut and oral communities in the young group only, whereas 13 species with significantly differential abundance, including Lactococcus lactis and Enterococcus faecium, were solely found in the elderly group (Supplementary Figure S5 and Table S2). Moreover, we observed that Lactococcus lactis and Enterococcus faecium, both regarded as potentially beneficial, were present in some young gut samples but were absent from all elderly gut samples. These results suggested that the oral-gut cross-talk of beneficial bacteria varies during the aging process.
Low Abundance of Lactococcus lactis in Human Colorectal Cancer Is Associated with Decreased Natural Killer Cells
Published in Nutrition and Cancer, 2022
Huan Li, Xinhao Du, Li Yan, Zhenzhen Tang, Ling Zhang, Qiao Zheng, Xianghao Zeng, Guimei Chen, Huawen Yue, Xiangsheng Fu
Lactococcus lactis (L. lactis) is a Gram-positive probiotic, which belongs to the genus Lactococcus (14, 15). The cytoplasmic fraction of L. lactis can change the expression levels of cell-cycle regulatory proteins in CRC cells, which include cyclin A, p21Cip1, cyclin E, and cyclin-dependent kinase 2 (CDK2) (12). The treatment of lipopolysaccharide (LPS)-stimulated macrophages with L. lactis decreases the secretion of tumor necrosis factor-α (TNF-α), nitric oxide (NO), interleukin-18 (IL-18), and cyclooxygenase-2 (COX-2) (10). In addition, the L. lactis has also been proven to increase the level of anti-inflammatory cytokine in animal models of CRC or colitis model (16, 17). Overall, it is evident that the L. lactis has potential anti-pathogenic and anticancer activity, which is due to the decrease in the pro-inflammatory cytokines and the inhibition of the proliferation of colorectal tumor cells (10, 12). However, the number of studies, which have explored the abundance of L. lactis in human CRCs, is limited.
Mini-review: efficacy of lytic bacteriophages on multispecies biofilms
Published in Biofouling, 2019
Legesse Geredew Kifelew, James G. Mitchell, Peter Speck
In an investigation using two-photon excitation in situ fluorescence correlation spectroscopy, the activity of lactococcal c2 phage against biofilms formed by c2-non-susceptible Stenotrophomonas maltophilia strain 114N-Sm, c2-susceptible Lactococcus lactis subsp. cremoris OSM31, and c2-resistant Lactococcus lactis subsp. lactis IL-1403 was examined. The lactococcal c2 phages penetrated and diffused through multispecies biofilms without being affected by EPS or non-susceptible hosts. In addition, the authors explained that the microheterogeneity of biofilms with a variable distribution of cells, EPS, and water-filled channels did not affect phage access into the interior of the biofilms (Briandet et al. 2008). A similar study conducted using P. aeruginosa phage ΦE2005-A on dual-species biofilm formed by susceptible P. aeruginosa and non-susceptible E. coli found that application of the phage ΦE2005-A on P. aeruginosa-E. coli dual-species biofilms effectively removed P. aeruginosa in the presence of non-susceptible E. coli species (Liao et al. 2012).