Cargando…

Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto

Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It is also a famous food in Thailand. Potential probiotics were screened from natto. Bacillus subtilis strain VN5 produced the most quantity of exopolysaccharide (EPS), so it was selected to study th...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ngampuak, Vongsathorn, Thongmee, Acharawan, Pongpoungphet, Napapan, Wongwailikhit, Kanda, Kanchanaphum, Panan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9904927/ https://www.ncbi.nlm.nih.gov/pubmed/36762123 http://dx.doi.org/10.1155/2023/3298723

Ejemplares similares

A Comparison of Four Molecular Methods for Detection of Aflatoxin-Producing Aspergillus in Peanut and Dried Shrimp Samples Collected from Local Markets around Pathum Thani Province, Thailand
por: Kumsiri, Ratchanok, et al.
Publicado: (2020)

Isolating and identifying fungi to determine whether their biological properties have the potential to control the population density of mosquitoes
por: Wasinpiyamongkol, Ladawan, et al.
Publicado: (2019)

Time Course of Detection of Human Male DNA from Stained Blood Sample on Various Surfaces by Loop Mediated Isothermal Amplification and Polymerase Chain Reaction
por: Kanchanaphum, Panan
Publicado: (2018)

Exopolysaccharides from probiotic bacteria and their health potential
por: Angelin, J., et al.
Publicado: (2020)

Probiotic Properties of Exopolysaccharide-Producing Lactobacillus Strains Isolated from Tempoyak
por: Khalil, Eilaf Suliman, et al.
Publicado: (2018)

Quantitative LAMP and PCR Detection of Salmonella in Chicken Samples Collected from Local Markets around Pathum Thani Province, Thailand
por: Vichaibun, Virun, et al.
Publicado: (2020)

Comparison of Time Course Detection of Human Male DNA from Blood Stains on Various Objects on Surface in a Natural Environment and in a Laboratory Using Loop-Mediated Isothermal Amplification (LAMP)
por: Kumsiri, Ratchanok, et al.
Publicado: (2021)

Potential Probiotic Properties of Exopolysaccharide-Producing Lacticaseibacillus paracasei EPS DA-BACS and Prebiotic Activity of Its Exopolysaccharide
por: Lee, Min-Gyu, et al.
Publicado: (2022)

Exopolysaccharides Producing Bacteria: A Review
por: Netrusov, Alexander I., et al.
Publicado: (2023)

Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō
por: Leñini, Cecilia, et al.
Publicado: (2023)

Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties
por: Jurášková, Dominika, et al.
Publicado: (2022)

Which characteristic of Natto: appearance, odor, or taste most affects preference for Natto
por: Tsumura, Yuki, et al.
Publicado: (2012)

Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
por: Yang, Yun, et al.
Publicado: (2021)

Bacillus subtilis natto: a non-toxic source of poly-γ-glutamic acid that could be used as a cryoprotectant for probiotic bacteria
por: Bhat, Aditya R, et al.
Publicado: (2013)

The Prevalence of COVID-19 Infection in Students and Staff at a Private University in Thailand by Rapid SARS-CoV-2 Antigen Detection Assay
por: Muangman, Sunsiree, et al.
Publicado: (2022)

Exopolysaccharides produced by marine bacteria and their applications as glycosaminoglycan-like molecules
por: Delbarre-Ladrat, Christine, et al.
Publicado: (2014)

Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data
por: Nishito, Yukari, et al.
Publicado: (2010)

Sterilization of Exopolysaccharides Produced by Deep-Sea Bacteria: Impact on Their Stability and Degradation
por: Rederstorff, Emilie, et al.
Publicado: (2011)

Bioprospecting of indigenous resources for the exploration of exopolysaccharide producing lactic acid bacteria
por: Zafar, Syeda Bushra, et al.
Publicado: (2018)

Antioxidant capacity of soymilk yogurt and exopolysaccharides produced by lactic acid bacteria
por: YAMAMOTO, Naoki, et al.
Publicado: (2019)

Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria
por: Han, Xue, et al.
Publicado: (2016)

Structural characterization, biofunctionality, and environmental factors impacting rheological properties of exopolysaccharide produced by probiotic Lactococcus lactis C15
por: Bamigbade, Gafar, et al.
Publicado: (2023)

Optimization, Probiotic Characteristics, and Rheological Properties of Exopolysaccharides from Lactiplantibacillus plantarum MC5
por: Zhao, Xuefang, et al.
Publicado: (2023)

Interleukin-8 in Hyperlipidemia and Coronary Heart Disease in Thai Patients Taking Statin Cholesterol-Lowering Medication While Undergoing Coronary Artery Bypass Grafting Treatment
por: Dechkhajorn, Wilanee, et al.
Publicado: (2020)

Comparison of the virulence of exopolysaccharide-producing Prevotella intermedia to exopolysaccharide non-producing periodontopathic organisms
por: Yamanaka, Takeshi, et al.
Publicado: (2011)

Exopolysaccharide Produced by Probiotic Strain Lactobacillus paraplantarum BGCG11 Reduces Inflammatory Hyperalgesia in Rats
por: Dinić, Miroslav, et al.
Publicado: (2018)

Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
por: Prete, Roberta, et al.
Publicado: (2021)

Increased Risk of Thai Childhood Acute Lymphoblastic Leukemia with the MiR196a2 T>C Polymorphism
por: Rakmanee, Sarinthorn, et al.
Publicado: (2017)

The Antithrombotic and Fibrinolytic Effect of Natto in Hypercholesterolemia Rats
por: Park, Kum-Ju, et al.
Publicado: (2012)

Purification, characterization and probiotic proliferation effect of exopolysaccharides produced by Lactiplantibacillus plantarum HDC-01 isolated from sauerkraut
por: Yu, Liansheng, et al.
Publicado: (2023)

The isolation of exopolysaccharide-producing lactic acid bacteria from lontar (Borassus flabellifer L.) sap
por: Ma’unatin, Anik, et al.
Publicado: (2020)

Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract
por: Song, Young-Ran, et al.
Publicado: (2021)

Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria
por: Uranga, Jone, et al.
Publicado: (2020)

Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?
por: Dimopoulou, Maria, et al.
Publicado: (2021)

Exopolysaccharides from Marine and Marine Extremophilic Bacteria: Structures, Properties, Ecological Roles and Applications
por: Casillo, Angela, et al.
Publicado: (2018)

Diverse Exopolysaccharide Producing Bacteria Isolated from Milled Sugarcane: Implications for Cane Spoilage and Sucrose Yield
por: Hector, Stanton, et al.
Publicado: (2015)

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
por: Franco, Wendy, et al.
Publicado: (2020)

The effects of exopolysaccharides and exopolysaccharide-producing Lactobacillus on the intestinal microbiome of zebrafish (Danio rerio)
por: Ma, Chenchen, et al.
Publicado: (2020)

Natto: A medicinal and edible food with health function
por: Wang, Chunfang, et al.
Publicado: (2023)

Nutritional Health Perspective of Natto: A Critical Review
por: Afzaal, Muhammad, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_v866q6a22aa737q35dc2butr99