| functional screening of antibiotic resistance genes from a representative metagenomic library of food fermenting microbiota. | lactic acid bacteria (lab) represent the predominant microbiota in fermented foods. foodborne lab have received increasing attention as potential reservoir of antibiotic resistance (ar) determinants, which may be horizontally transferred to opportunistic pathogens. we have previously reported isolation of ar lab from the raw ingredients of a fermented cheese, while ar genes could be detected in the final, marketed product only by pcr amplification, thus pointing at the need for more sensitive mi ... | 2014 | 25243126 |
| angiotensin-converting enzyme inhibitory activity of lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain h9. | hypertension is a major global health issue which elevates the risk of a large world population to chronic life-threatening diseases. the inhibition of angiotensin-converting enzyme (ace) is an effective target to manage essential hypertension. in this study, the fermentation properties (titratable acidity, free amino nitrogen, and fermentation time) and ace-inhibitory (acei) activity of fermented milks produced by 259 lactobacillus helveticus strains previously isolated from traditional chinese ... | 2014 | 25151888 |
| screening for proteolytically active lactic acid bacteria and bioactivity of peptide hydrolysates obtained with selected strains. | in a screening for proteolytically active lactic acid bacteria, three strains, lactobacillus delbrueckii ssp. lactis 92202, lactobacillus helveticus 92201, and lactobacillus delbrueckii ssp. bulgaricus 92059, showed the highest activities following growth in milk. all three strains degraded α- and β-casein, but did not hydrolyse κ-casein. hplc analysis of skim milk fermentation revealed increasing amounts of peptides after 5 and 10 h with lb. d. ssp. bulgaricus 92059. hydrolysates obtained with ... | 2017 | 28695230 |
| evaluation of qpcr and plate counting for quantifying thermophilic starters in cheese. | the respective inputs of plate counting and qpcr for the quantification of starters in cheese were evaluated using hard-cooked cheeses made with various starter combinations. five starter strains were quantified at their different growth phases, from 0.5 h to day 214 of manufacture: one strain of streptococcus thermophilus (st) and two strains each of lactobacillus delbrueckii (ld) and lactobacillus helveticus (lh). numbers of colony-forming units (cfu) were obtained by plate counting (pc) and q ... | 2017 | 28399997 |
| structural studies of the cell wall polysaccharides from three strains of lactobacillus helveticus with different autolytic properties: dpc4571, broi, and lh1. | lactobacillus helveticus is traditionally used in dairy industry as a starter or an adjunct culture for manufacture of cheese and some types of fermented milk. its autolysis releases intracellular enzymes which is a prerequisite for optimum cheese maturation, and is known to be strain dependent. autolysis is caused by an enzymatic hydrolysis of the cell wall peptidoglycan (pg) by endogenous peptidoglycan hydrolases (pghs) or autolysins. origins of differences in autolytic properties of different ... | 2013 | 23831635 |
| microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses. | cheese ripening involves a complex series of biochemical events that contribute to the development of each cheese characteristic taste, aroma and texture. proteolysis, which has been the subject of active research in the last decade, is the most complex of these biochemical events. however, also aminoacyl derivates of non-proteolytic origin (γ-glutamyl-amino acids and lactoyl-amino acids) with interesting sensory properties have been identified in cheeses. in the present work, an enzymatic activ ... | 2013 | 23664262 |
| use of β-galactosidase liposome model as a novel method to screen freeze-drying cryoprotectants. | this study developed a novel method of screening cryoprotectants used to improve the survivability of lyophilized lactobacillus helveticus. to develop a liposome encapsulated β-galactosidase (β-gal) as a cell membrane model, the β-gal liposome was characterized in terms of mean size, poly dispersity index, zeta potential, along with transmission electron microscopy. 800 w of ultrasonic power and 10 min of sonication time were the optimal experimental conditions to obtain the desirable β-gal lipo ... | 2013 | 23604792 |
| effects of lactobacillus helveticus on murine behavior are dependent on diet and genotype and correlate with alterations in the gut microbiome. | modulation of the gut microbiota with diet and probiotic bacteria can restore intestinal homeostasis in inflammatory conditions and alter behavior via the gut-brain axis. the purpose of this study was to determine whether the modulatory effects of probiotics differ depending on diet and mouse genotype. at weaning, wild type (wt) and il-10 deficient (il-10(-/-)) 129/svev mice were placed on a standard mouse chow or a western-style diet (fat 33%, refined carbohydrate 49%)±lactobacillus helveticus ... | 2013 | 23566632 |
| preventive effect of lactobacillus helveticus sbt2171 on collagen-induced arthritis in mice. | we recently reported that the intraperitoneal inoculation of lactobacillus helveticus sbt2171 inhibited the development of collagen-induced arthritis (cia), a murine model of rheumatoid arthritis (ra). in the present study, we evaluated the effect of the oral administration of l. helveticus sbt2171 on cia development and on the regulation of antigen-specific antibody production and inflammatory immune cells, which have been implicated in the development of ra. both oral administration and intrap ... | 2017 | 28680422 |
| in vitro analysis of 4-methylumbelliferone as a sole carbon source for lactobacillus helveticus 2126. | in the recent years, 4-methylumbelliferone (4-mu) has been gaining importance, both as an anti-cancer agent and as a dietary supplement. the aim of this study was to determine the effectiveness of 4-mu as a carbon source for potential probiotic bacteria lactobacillus helveticus 2126. for this purpose, a series of plate assays and infrared spectroscopy (ftir) were used for 4-mu before and after the treatment with l. helveticus 2126. the plate assays indicated an initial inhibition followed by uti ... | 2017 | 28667752 |
| skin resistance to uvb-induced oxidative stress and hyperpigmentation by the topical use of lactobacillus helveticus ns8-fermented milk supernatant. | in this study, we investigated the preventive properties of the supernatant of lactobacillus helveticus ns8-fermented milk (ns8-fs) against uv light-induced skin oxidative damage and hyperpigmentation. | 2017 | 28598022 |
| survey on the phage resistance mechanisms displayed by a dairy lactobacillus helveticus strain. | in this study the presence and functionality of phage defence mechanisms in lactobacillus helveticus atcc 10386, a strain of dairy origin which is sensitive to φlh56, were investigated. after exposure of atcc 10386 to φlh56, the whole-genome sequences of atcc 10386 and of a phage-resistant derivative (lhm3) were compared. lhm3 showed deletions in the s-layer protein and a higher expression of the genes involved in the restriction/modification (r/m) system. genetic data were substantiated by meas ... | 2017 | 28576359 |
| identification of peptides present in sour milk whey that ameliorate scopolamine-induced memory impairment in mice. | cognitive impairment is treated with cholinesterase inhibitors that slow cognitive decline but cause significant adverse effects. functional foods that improve memory without such effects would therefore be valuable. we reported that unidentified components of sour milk whey produced by fermentations using lactobacillus helveticus and saccharomyces cerevisiae improved memory in a mouse model of scopolamine-induced memory impairment. here, we show that casein-derived peptides were the most active ... | 2017 | 28535697 |
| lactobacillus helveticus: the proteolytic system. | lactobacillus helveticus is one of the species of lactic acid bacteria (lab) most commonly used in the production of fermented milk beverages and some types of hard cheese. the versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (ceps), transport system and intracellular peptidases. besides use of l. helveticus in cheese processing, the production of fermented milk preparations with health promoting properties has become ... | 2013 | 23467265 |
| probiotic supplementation influences the diversity of the intestinal microbiota during early stages of farmed senegalese sole (solea senegalensis, kaup 1858). | ingestion of bacteria at early stages results in establishment of a primary intestinal microbiota which likely undergoes several stages along fish life. the role of this intestinal microbiota regulating body functions is crucial for larval development. probiotics have been proved to modulate this microbiota and exert antagonistic effects against fish pathogens. in the present study, we aimed to determine bacterial diversity along different developmental stages of farmed senegalese sole (solea se ... | 2014 | 25103323 |
| proteolytic activity of probiotic strain lactobacillus helveticus m92. | the aim of this research was to investigate the potential of previously defined probiotic strain lactobacillus helveticus m92 as functional starter culture for fermented dairy products. therefore, proteolytic activity of l. helveticus m92 was investigated and compared with those of different representatives of probiotic and starter culture strains. cluster analysis of aflp fingerprints showed a difference of l. helveticus m92 compared to five other l. helveticus strains, but the percentage of si ... | 2013 | 23454496 |
| immune signalling responses in intestinal epithelial cells exposed to pathogenic escherichia coli and lactic acid-producing probiotics. | enterohaemorrhagic escherichia coli o157:h7 and adherent-invasive escherichia coli are two groups of enteric bacterial pathogens associated with haemorrhagic colitis and crohn's disease, respectively. bacterial contact with host epithelial cells stimulates an immediate innate immune response designed to combat infection. in this study, immune responses of human epithelial cells to pathogens, either alone or in combination with probiotic bacteria were studied. industrially prepared lactobacillus ... | 2013 | 23443951 |
| lactobacillus helveticus as a tool to change proteolysis and functionality in swiss-type cheeses. | lactobacillus helveticus exhibits a great biodiversity in terms of protease gene content, with 1 to 4 cell envelope proteinases. among them, proteinases prth and prth2 were shown to have different cleavage specificity on pure α(s1)-casein. the aim of this work was to investigate the proteolytic activity of 2l. helveticus strains in cheese matrix: itglh77 (prth2 only) and itglh1 (at least 2 proteinases, prth and prth2). cell viability, proteolysis, autolysis, and stretchability of experimental em ... | 2013 | 23357019 |
| technological and probiotic potential of bgra43 a natural isolate of lactobacillus helveticus. | lactobacillus helveticus bgra43 is a human intestinal isolate showing antimicrobial activity, amongst others, against yersinia enterocolitica, shigella sonnei, shigella flexneri, and streptococcus pneumoniae. bgra43 produces prth proteinase with proteolytic activity on both casein and β-lactoglobulin (blg). bgra43 is able to reduce the allergenicity of blg. bioactive peptides released in bgra43 fermented milk are potent modulators of innate immunity by modulating the production of proinflammator ... | 2013 | 23346083 |
| s-layer protein mediates the stimulatory effect of lactobacillus helveticus mimlh5 on innate immunity. | the ability to positively affect host health through the modulation of the immune response is a feature of increasing importance in measuring the probiotic potential of a bacterial strain. however, the identities of the bacterial cell components involved in cross talk with immune cells remain elusive. in this study, we characterized the dairy strain lactobacillus helveticus mimlh5 and its surface-layer protein (slpa) using in vitro and ex vivo analyses. we found that mimlh5 and slpa exert anti-i ... | 2013 | 23220964 |
| comparative analysis of proteolytic enzymes need for processing of antihypertensive peptides between lactobacillus helveticus cm4 and dpc4571. | to understand high amount of production and detailed processing of antihypertensive peptides, val-pro-pro (vpp) and ile-pro-pro (ipp), in lactobacillus helveticus cm4 fermented milk, whole genome sequence of the cm4 strain was completed and compared to previously reported whole genome sequence of l. helveticus dpc4571. it revealed 2,028,493 bp of dna sequence and encoding of 2174 open reading frames in the whole genome sequence with the highest homology to the genome sequence of l. helveticus dp ... | 2013 | 23182500 |
| evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed lactobacillus helveticus as the dominant species. | to assess the structure and stability of a dominant lactic acid bacteria (lab) population during the propagation of rye sourdough in an industrial semi-fluid production over a period of 7 months. | 2013 | 23082800 |
| quantification of dabsylated di- and tri-peptides in fermented milk. | an improved hplc method using pre-column dabsyl chloride derivatisation for the separation and quantification of antihypertensive di- and tri-peptides in fermented milk products was established. the dabsylated peptides val-pro-pro (vpp), ile-pro-pro (ipp), leu-pro-pro (lpp) and phe-pro (fp) were separated on a c18-column coupled to uv/vis and mass spectrometric detector, respectively. due to the derivatisation of the peptides, an hplc base line separation was achieved and the peak width was impr ... | 2012 | 22980876 |
| effects of long-term intake of lactotripeptides on cardiovascular risk factors in hypertensive subjects. | lactobacillus helveticus lbk-16h-fermented milk products containing tripeptides isoleucine-proline-proline and valine-proline-proline lower blood pressure in hypertensive subjects using office and home blood pressure registration. the present study was aimed to evaluate the effects of two doses of these lactotripeptides on 24-h ambulatory blood pressure and lipidomics profiles in mildly hypertensive subjects. | 2012 | 22617279 |
| repressive processing of antihypertensive peptides, val-pro-pro and ile-pro-pro, in lactobacillus helveticus fermented milk by added peptides. | lactobacillus helveticus can release the antihypertensive peptides, val-pro-pro (vpp) and ile-pro-pro (ipp), from casein in fermented milk by a specific proteolytic system. to better understand the regulation of gene expression of the proteolytic enzymes thought to link to the processing of both antihypertensive peptides in l. helveticus, microarray analysis for whole gene expression in the presence and absence of added peptides in the fermented milk was studied. the productivity of both vpp and ... | 2012 | 22591842 |
| biotransformation strategy to reduce allergens in propolis. | propolis (bee glue) is a resinous, sticky, dark-colored material produced by honeybees. propolis today, due to its medicinal properties, is increasingly popular and is extensively used in food, beverages, and cosmetic products. besides its numerous positive properties, propolis may also have adverse effects, such as, principally, allergic eczematous contact dermatitis in apiarists and in consumers with an allergic predisposition. in this study, we found appropriate conditions for removing caffea ... | 2012 | 22522681 |
| in vitro functional and immunomodulatory properties of the lactobacillus helveticus mimlh5-streptococcus salivarius st3 association that are relevant to the development of a pharyngeal probiotic product. | the use of proper bacterial strains as probiotics for the pharyngeal mucosa is a potential prophylactic strategy for upper respiratory tract infections. in this context, we characterized in vitro the functional and immunomodulatory properties of the strains lactobacillus helveticus mimlh5 and streptococcus salivarius st3 that were selected during previous investigations as promising pharyngeal probiotics. in this study, we demonstrated in vitro that strains mimlh5 and st3, alone and in combinati ... | 2012 | 22504812 |
| quantitative proteomic analysis of bacterial enzymes released in cheese during ripening. | due to increasingly available bacterial genomes in databases, proteomic tools have recently been used to screen proteins expressed by micro-organisms in food in order to better understand their metabolism in situ. while the main objective is the systematic identification of proteins, the next step will be to bridge the gap between identification and quantification of these proteins. for that purpose, a new mass spectrometry-based approach was applied, using isobaric tagging reagent for quantitat ... | 2012 | 22305888 |
| l-glutamate transport in lactobacillus helveticus. | an energy source (glucose or lactose) was required for the transport of l-glutamic acid by lactobacillus helveticus. mg(2+), k(+) and li(+) increased its accumulation while ca(2+) and na(+) decreased it. it was inhibited by naf, indicating that atp may be involved in uptake. optimum transport was at ph 7.3 and 45°c. l-glutamic acid transport showed a high degree of stereospecificity, as neither d-glutamate nor d-aspartate were active. proton-conducting uncouplers, like carbonyl cyanide-m-chlorop ... | 1994 | 24421012 |
| in vitro and in vivo antagonistic activity of new probiotic culture against clostridium difficile and clostridium perfringens. | genus clostridium accompanies more than 200 known species and at least 30 among them are associated with human and animal diseases. at the moment, the treatment of clostridial infections is based on use of antibiotics. however, due to the european ban on the use of antibiotics in livestock production, novel therapeutic strategies for treatment of these hardly curable infections have been evaluated. hence, in this study the antimicrobial effect of newly designed probiotic culture consisted of nat ... | 2017 | 28477627 |
| safety and tolerance of three probiotic strains in healthy infants: a multi-centre randomized, double-blind, placebo-controlled trial. | some strains of species belonging to the genera bifidobacterium and lactobacillus are used in order to maintain health. although these organisms have a long record of safe use, it is important to assess their safety and tolerance in potentially vulnerable populations, such as infants. the objective of this study was to evaluate the safety and tolerance of three probiotic strains (bifidobacterium longum subsp. infantis r0033, bifidobacterium bifidum r0071 and lactobacillus helveticus r0052) in he ... | 2017 | 28555502 |
| effect of a probiotic beverage consumption (enterococcus faecium crl 183 and bifidobacterium longum atcc 15707) in rats with chemically induced colitis. | some probiotic strains have the potential to assist in relieving the symptoms of inflammatory bowel disease. the impact of daily ingestion of a soy-based product fermented by enterococcus faecium crl 183 and lactobacillus helveticus 416 with the addition of bifidobacterium longum atcc 15707 on chemically induced colitis has been investigated thereof within a period of 30 days. | 2017 | 28437455 |
| aggregation and adhesion activity of lactobacilli isolated from fermented products in vitro and in vivo: a potential probiotic strain. | approximately 25 strains of lactobacilli isolated from different dairy products and fermented vegetables were screened according to their possibility to show the high auto-aggregation and co-aggregation. the strains lactobacillus helveticus inra-2010-h11, lactobacillus rhamnosus ina-5.1, and lactobacillus acidophilus jm-2012 were determined to have the high auto-aggregation (approximately 73, 46, and 70.5% correspondingly). a high co-aggregation capacity (75.53%) for strains inra-2010-h11 and jm ... | 2017 | 28455689 |
| lactobacillus helveticus-fermented milk containing lactononadecapeptide (nippltqtpvvvppflqpe) improves cognitive function in healthy middle-aged adults: a randomised, double-blind, placebo-controlled trial. | this study aimed to determine the effects of a lactobacillus helveticus-fermented milk drink containing lactononadecapeptide (nippltqtpvvvppflqpe) on the cognitive function of healthy middle-aged adults. a randomised, double-blind controlled study was conducted in healthy participants who were randomly assigned to receive a l. helveticus-fermented milk drink (190 g/day) or the equivalent amount of a placebo drink once a day for eight weeks. cognitive function was evaluated using the japanese ver ... | 2017 | 28819993 |
| amplicon sequencing of the slph locus permits culture-independent strain typing of lactobacillus helveticus in dairy products. | the advent of massive parallel sequencing technologies has opened up possibilities for the study of the bacterial diversity of ecosystems without the need for enrichment or single strain isolation. by exploiting 78 genome data-sets from lactobacillus helveticus strains, we found that the slph locus that encodes a putative surface layer protein displays sufficient genetic heterogeneity to be a suitable target for strain typing. based on high-throughput slph gene sequencing and the detection of si ... | 2017 | 28775722 |
| antioxidative properties of milk protein preparations fermented by polish strains of lactobacillus helveticus. | the increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. this is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is useful in preventing some civili- zation diseases. unfortunately, it has been already proved that some synthetic ... | 2017 | 28703960 |
| physicochemical characterization and gastrointestinal adhesion of s-layer proteins-coating liposomes. | s-layer proteins (slps) are crystalline arrays of protein on bacterial cell surface layers. owning to their capability to reassemble on the surface of lipid layers, slps have been employed to modify liposomes for various profits. but the interaction information between slps and positively charged liposomes are destitute, especially the gastrointestinal adhesion of slps-coating liposomes is rarely reported. in the present work, the slps extracted from lactobacillus helveticus were reassembled on ... | 2017 | 28684365 |