Cargando…

Characterization of adhesion between Limosilactobacillus reuteri and milk phospholipids by density gradient and gene expression

The benefits of fermented dairy products, in particular the presence of lactic acid bacteria (LAB) and milk phospholipids (MPL), seem to correlate with positive effects on human health. We hypothesize that one aspect of this benefit is the adhesion of LAB to the milk fat globule membrane via the int...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Lin, García-Cano, Israel, Jiménez-Flores, Rafael
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Dairy Foods
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9623644/ https://www.ncbi.nlm.nih.gov/pubmed/36341148 http://dx.doi.org/10.3168/jdsc.2020-18939

Ejemplares similares

Characterization of milk and soy phospholipid liposomes and inflammation in 3T3-L1 adipocytes
por: Kosmerl, Erica, et al.
Publicado: (2021)

Effect of milk phospholipids on the growth and cryotolerance of lactic acid bacteria cultured and stored in acid whey-based media
por: Zhang, Lin, et al.
Publicado: (2020)

Functional, textural, and rheological properties of mixed casein micelle and pea protein isolate co-dispersions
por: Krentz, Abigail, et al.
Publicado: (2022)

Screening and characterization of β-galactosidase activity in lactic acid bacteria for the valorization of acid whey
por: Kolev, Petar, et al.
Publicado: (2021)

Partial enrichment of phospholipids by enzymatic hydrolysis and membrane filtration of whey protein phospholipid concentrate
por: Swaminathan, A.V., et al.
Publicado: (2023)

Direct ethanolic extraction of polar lipids and fractional crystallization from whey protein phospholipid concentrate
por: Ferraris, Quintin, et al.
Publicado: (2021)

Fourier transform mid-infrared milk screening to improve milk production and processing
por: Soyeurt, H.
Publicado: (2023)

The effect of flash vacuum cooling on the flavor of ultrapasteurized milk
por: Carter, B.G., et al.
Publicado: (2022)

Rehydration characteristics of milk protein concentrate powders monitored by electrical resistance tomography
por: Babu, K.S., et al.
Publicado: (2021)

Butyric acid-producing bacterial spore levels in conventional raw milk vary by farm
por: Shi, X., et al.
Publicado: (2022)

Lactoferrin as an antimicrobial against Salmonella enterica and Escherichia coli O157:H7 in raw milk
por: Biernbaum, Erika N., et al.
Publicado: (2021)

Recovery potential of cavitation-induced injured cells of common spore-forming bacteria in skim milk exposed to ultrasonication
por: Almalki, T.A., et al.
Publicado: (2021)

Decrease of activity of antioxidant enzymes, lysozyme content, and protein degradation in milk contaminated with heavy metals (cadmium and lead)
por: Grassi, G., et al.
Publicado: (2022)

Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
por: Krishnankutty Nair, P., et al.
Publicado: (2021)

Organic zinc supplementation in early-lactation dairy cows and its effects on zinc content and distribution in milk and cheese
por: Xu, N.N., et al.
Publicado: (2021)

Culture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopy
por: Reichler, Samuel J., et al.
Publicado: (2023)

Commercial kefir products assessed for label accuracy of microbial composition and density
por: Metras, B.N., et al.
Publicado: (2021)

Consumer perceptions of QR code technology for enhanced fluid milk shelf-life information provision in a retail setting
por: Lau, S., et al.
Publicado: (2022)

Influence of micro- and nano-bubble treatment on morphological characteristics and flow properties of spray-dried milk protein concentrate powders
por: Babu, K.S., et al.
Publicado: (2022)

Milk fatty acid profile from grass feeding strategies on 2 Holstein genotypes: Implications for health and technological properties
por: Techeira, N., et al.
Publicado: (2023)

Evaluating Paenibacillus odorifer for its potential to reduce shelf life in reworked high-temperature, short-time fluid milk products
por: Rush, Casey E., et al.
Publicado: (2022)

Characterizing the microbiota of wooden boards used for cheese ripening
por: Wadhawan, K., et al.
Publicado: (2021)

Lytic characterization and application of listerial endolysins PlyP40 and PlyPSA in queso fresco
por: Holle, Maxwell J., et al.
Publicado: (2021)

Effect of exopolysaccharides produced by dairy starter cultures on biofilms formed on reverse osmosis membranes
por: Garcia-Fernandez, Nuria, et al.
Publicado: (2021)

Superior esterolytic activity in environmental Lactococcus lactis strains is linked to the presence of the SGNH hydrolase family of esterases
por: Román Naranjo, Desirée, et al.
Publicado: (2020)

Role of the multiple efflux pump protein TolC on growth, morphology, and biofilm formation under nitric oxide stress in Cronobacter malonaticus
por: Liu, Dengyu, et al.
Publicado: (2021)

Potential applications of ficin in the production of traditional cheeses and protein hydrolysates
por: Aider, Mohammed
Publicado: (2021)

Effect of antimicrobial treatments applied individually and in combination on the growth of Listeria monocytogenes in Queso Fresco at 3 different temperatures
por: Takhar, Suneet R., et al.
Publicado: (2022)

A fluorescence spectroscopic method for rapid detection of bacterial endospores: Proof of concept
por: Awasti, Nancy, et al.
Publicado: (2022)

Encapsulation of Lactobacillus rhamnosus GG in edible electrospun mats from calcium and sodium caseinates with pullulan blends
por: Akkurt, Serife, et al.
Publicado: (2022)

A bioactive bovine whey protein extract improves intestinal barrier function in vitro
por: Ulluwishewa, Dulantha, et al.
Publicado: (2022)

Comparison of methods to homogenize ricotta cheese samples for total solids determination
por: Mangione, G., et al.
Publicado: (2022)

Whey permeate powder is a suitable ingredient for ice cream
por: Schweiger, Derek, et al.
Publicado: (2023)

Genomic, phenotypic, and clinical safety of Limosilactobacillus reuteri ATCC PTA 4659
por: Sendelius, Malin, et al.
Publicado: (2023)

Understanding the link between frequency of eating and cardiometabolic health outcomes in Americans who “snack”
por: Hess, Julie M.
Publicado: (2022)

Limosilactobacillus reuteri in Health and Disease
por: Abuqwider, Jumana, et al.
Publicado: (2022)

Draft genome sequence of Limosilactobacillus reuteri, isolated from human breast milk
por: Tyagi, Akanksha, et al.
Publicado: (2023)

Microbiota and Probiotics: The Role of Limosilactobacillus Reuteri in Diverticulitis
por: Piccioni, Andrea, et al.
Publicado: (2021)

Farm factors associated with increased free fatty acids in bulk tank milk
por: Woodhouse, Hannah M., et al.
Publicado: (2022)

Genome-scale insights into the metabolic versatility of Limosilactobacillus reuteri
por: Luo, Hao, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_2f63lcdlr21lkfmnemnuaq8c6p