Cargando…

Distribution, cholesterol-lowering and immunomodulation effects of lactic acid bacteria from fermented mussel (Hoi-dong)

Forty-eight lactic acid bacteria (LAB) isolated from fermented mussels in Thailand were evaluated for their probiotic properties, bile salt hydrolase (BSH), cholesterol assimilation and immunomodulatory effects. They were identified as Companilactobacillus formosensis (Group I, 10 isolates), Lentila...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kingkaew, Engkarat, Konno, Hiroshi, Hosaka, Yoshihito, Phongsopitanun, Wongsakorn, Tanasupawat, Somboon
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9800316/ https://www.ncbi.nlm.nih.gov/pubmed/36590538 http://dx.doi.org/10.1016/j.heliyon.2022.e12272

Ejemplares similares

Characterization of Lactic Acid Bacteria from Fermented Fish (pla-paeng-daeng) and Their Cholesterol-lowering and Immunomodulatory Effects
por: Kingkaew, Engkarat, et al.
Publicado: (2023)

Functional genome analysis and anti-Helicobacter pylori activity of a novel bacteriocinogenic Lactococcus sp. NH2-7C from Thai fermented pork (Nham)
por: Kingkaew, Engkarat, et al.
Publicado: (2023)

Draft genome sequencing data of the moderately halophilic bacterium, Allobacillus halotolerans SKP2-8 from shrimp paste (ka-pi)
por: Kingkaew, Engkarat, et al.
Publicado: (2022)

Lactiplantibacillus argentoratensis and Candida tropicalis Isolated from the Gastrointestinal Tract of Fish Exhibited Inhibitory Effects against Pathogenic Bacteria of Nile Tilapia
por: Siangpro, Noppadon, et al.
Publicado: (2023)

Bacterial microbiome in tropical lichens and the effect of the isolation method on culturable lichen-derived actinobacteria
por: Weeraphan, Trinset, et al.
Publicado: (2023)

Streptomyces rugosispiralis sp. nov., a Novel Actinobacterium Isolated from Peat Swamp Forest Soil That Produces Ansamycin Derivatives and Nocardamines
por: Weeraphan, Trinset, et al.
Publicado: (2023)

Diversity, astaxanthin production, and genomic analysis of Rhodotorula paludigena SP9-15
por: Phuengjayaem, Sukanya, et al.
Publicado: (2023)

Threshold Photoelectron Spectroscopy of IO and HOI
por: Schleier, Domenik, et al.
Publicado: (2019)

IADVL SIG Pediatric Dermatology (Academy) Recommendations on Hemangioma of Infancy (HOI)
por: Katakam, Bhumesh K., et al.
Publicado: (2023)

Characterisation of Plant Growth-Promoting Endophytic Bacteria from Sugarcane and Their Antagonistic Activity against Fusarium moniliforme
por: Pitiwittayakul, Nittaya, et al.
Publicado: (2021)

Diversity and Fermentation Products of Xylose-Utilizing Yeasts Isolated from Buffalo Feces in Thailand
por: Lorliam, Wanlapa, et al.
Publicado: (2013)

Identification and Optimisation of Indole-3-Acetic Acid Production of Endophytic Bacteria and Their Effects on Plant Growth
por: Khianngam, Saowapar, et al.
Publicado: (2023)

HOI-02 induces apoptosis and G2-M arrest in esophageal cancer mediated by ROS
por: Zhang, C, et al.
Publicado: (2015)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Enhancement of immunomodulative effect of lactic acid bacteria on plasmacytoid dendritic cells with sucrose palmitate
por: Kanayama, Masaya, et al.
Publicado: (2018)

Bacteriophages of lactic acid bacteria and their impact on milk fermentations
por: Garneau, Josiane E, et al.
Publicado: (2011)

Importance of lactic acid bacteria in Asian fermented foods
por: Rhee, Sook Jong, et al.
Publicado: (2011)

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
por: Mathur, Harsh, et al.
Publicado: (2020)

Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages
por: Pitiwittayakul, Nittaya, et al.
Publicado: (2021)

Response to Dong et al.
por: Havens, Joshua P, et al.
Publicado: (2020)

Reply to Dong et al.
por: Eskandari, Mona
Publicado: (2022)

Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
por: Banjoko, Immaculata Oyeyemi, et al.
Publicado: (2012)

Identification of lactic acid bacteria associated with traditional cachaça fermentations
por: Gomes, Fatima C. O., et al.
Publicado: (2010)

Separation of viable lactic acid bacteria from fermented milk
por: Nishino, Tomohiko, et al.
Publicado: (2018)

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages
por: Ziarno, Małgorzata, et al.
Publicado: (2021)

Fermentation of plant‐based dairy alternatives by lactic acid bacteria
por: Harper, Aimee R., et al.
Publicado: (2022)

Diversity of Lactic Acid Bacteria Involved in the Fermentation of Awa-bancha
por: Nishioka, Hiroki, et al.
Publicado: (2021)

The Concepts of Social Space and Social Value: An Interpretation of Clinical Nursing Practice in Vietnam Các khái niệm về không gian xã hội và giá trị xã hội: diễn giải về thực hành điều dưỡng lâm sàng ở Việt Nam
por: Huynh, Hong T. P, et al.
Publicado: (2022)

Bacteriocins from Lactic Acid Bacteria. A Powerful Alternative as Antimicrobials, Probiotics, and Immunomodulators in Veterinary Medicine
por: Hernández-González, Juan Carlos, et al.
Publicado: (2021)

Rice Bran Fermented with Kimchi-Derived Lactic Acid Bacteria Prevents Metabolic Complications in Mice on a High-Fat and -Cholesterol Diet
por: Park, Sihoon, et al.
Publicado: (2021)

Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk
por: Nyambane, Bitutu, et al.
Publicado: (2014)

Local domestication of lactic acid bacteria via cassava beer fermentation
por: Colehour, Alese M., et al.
Publicado: (2014)

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations
por: Touret, Tiago, et al.
Publicado: (2018)

Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
por: Nascimento Agarussi, Mariele Cristina, et al.
Publicado: (2019)

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria
por: Luo, Yuanli, et al.
Publicado: (2020)

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation
por: Li, Jie, et al.
Publicado: (2020)

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
por: Cichońska, Patrycja, et al.
Publicado: (2022)

Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations
por: Engels, Wim, et al.
Publicado: (2022)

Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
por: Parlindungan, Elvina, et al.
Publicado: (2021)

Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria
por: Zamfir, Medana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_46fpke6e0dbp0kprih0mhoir3n