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Postbiotic
Postbiotics - also known as metabiotics, biogenics, or simply metabolites - are soluble factors (metabolic products or byproducts), secreted by live bacteria, or released after bacterial lysis providing physiological benefits to the host. However, this term is sometimes also used with regards to paraprobiotics - immobilised probiotics, which when ingested, may have the ability to exert positive biological responses and restore intestinal homeostasis in a similar manner to probiotics.Popovic, N., et al, The Influence of Heat-Killed Enterococcus faecium BGPAS1-3 on the Tight Junction Protein Expression and Immune Function in Differentiated Caco-2 Cells Infected With Listeria monocytogenes ATCC 19111. Front Microbiol 2019, 10 pages412 Paraprobiotics are currently being referred to as modified,Zorzela, L., et al., Is there a role for modified probiotics as beneficial microbes: a systematic review of the literature. Benef Microbes, 2017. 8(5): p. 739-754. inactivated, non-viable, para ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Probiotic
Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria- host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them. The first discovered probiotic was a certain strain of bacillus in Bulgarian yoghurt, called '' Lactobacillus bulgaricus''. The discovery was made in 1905 by Bulgarian physician and microbiologist Stamen Grigorov. The modern-day theory is generally attributed to Russian Nobel laureate Élie Metchnikoff, who postulated around 1907 that yoghurt-consuming Bulgarian peasants lived longer. A growing probiotics market has led to the need for stricter requirements for scientific substantiation of putative benefits conferred by microorganisms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Lactis
''Lactococcus lactis'' is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. ''L. lactis'' cells are cocci that group in pairs and short chains, and, depending on growth conditions, appear ovoid with a typical length of 0.5 - 1.5 µm. ''L. lactis'' does not produce spores ( nonsporulating) and are not motile ( nonmotile). They have a homofermentative metabolism, meaning they produce lactic acid from sugars. They've also been reported to produce exclusive L-(+)-lactic acid. However, reported D-(−)-lactic acid can be produced when cultured at low pH. The capability to produce lactic acid is one of the reasons why ''L. lactis'' is one of the most important microorganisms in the dairy industry. Based on its history in food fermentation, ''L. lactis'' has generally recognized as safe (GRAS) status, with few case reports o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Salivarius
''Ligilactobacillus salivarius'' is a probiotic bacteria species that has been found to live in the gastrointestinal tract and exert a range of therapeutic properties including suppression of pathogenic bacteria. Therapeutic research Irritable bowel syndrome ''Ligilactobacillus salivarius'' has been found to be of benefit in the alleviation of the symptom flatulence in individuals suffering from irritable bowel syndrome. Pancreatic necrosis Pancreatic necrosis, if left untreated, has an almost 100 percent fatality rate due to bacterial translocation. ''Ligilactobacillus salivarius'' has been found to have a wide spectrum of coverage against pathogenic organisms that translocate from the gastrointestinal tract thereby demonstrating therapeutic benefit in the management of pancreatic necrosis. Research has shown that the addition of this species along with other probiotic species (specifically '' Bifidobacterium bifidum'', '' Bifidobacterium infantis'', '' Lactobacillus a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Reuteri
''Limosilactobacillus reuteri'' is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects. Discovery At the turn of the 20th century, ''L. reuteri'' was recorded in scientific classifications of lactic acid bacteria, though at this time it was mistakenly grouped as a member of ''Lactobacillus fermentum''. In the 1960s, further work by microbiologist Gerhard Reuter, for whom the species eventually was named, reclassified the species as ''L. fermentum'' biotype II. Significant differences were found between biotype II and other biotypes of ''L. fermentum'', to the point that in 1980 it was identified as a distinct species and the formal species identity, ''L. reuteri'', was proposed. In April 2020, ''L. reuteri'' was reassigned to the genus ''Limosilactobacillus''. Prevalence ''Limosilactobacillus reuteri'' is found in a variety of n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Plantarum
''Lactiplantibacillus plantarum'' (formerly ''Lactobacillus arabinosus'' and ''Lactobacillus plantarum'') is a widespread member of the genus ''Lactiplantibacillus'' and commonly found in many fermented food products as well as anaerobic plant matter. ''L. plantarum'' was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism. ''L. plantarum'' is Gram positive, bacilli shaped bacterium. ''L. plantarum'' cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains. ''L. plantarum'' has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8. ''Lactiplantibacillus plantarum'' can grow in the temperature range 12 °C to 40 °C. The viable counts of the "L. plan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Paracasei
''Lacticaseibacillus paracasei '' (commonly abbreviated as ''Lc. paracasei'') is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. ''Lc. paracasei'' is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped (bacillus shape) bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm. Strains of ''L. paracasei'' have been isolated from a variety of environments including dairy products, plants or plant fermentations, and from the human and animal gastrointestinal tracts. A protracted refrigeration period before in vitro gastrointestinal transit (GIT) did not affect or influenced very weakly cell resistance . ''Lacticaseibacillus paracasei'' is genotypically and phenotypically closely rela ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Johnsonii
''Lactobacillus johnsonii'' is a species in the genus '' Lactobacillus'' identified in 1980 by John L. Johnson, an American microbiologist and his associates. Its type strain is ATCC 33200. It is part of the healthy vaginal microbiota and has been identified as having probiotic properties. The ''L. johnsonii'' strain La1 was one of the first cultures to be proposed as a probiotic dairy supplement in 1995 at the Nestlé Research Center, Lausanne. Although yeast and bacteria have been used in dairy products for fermenting purposes for centuries, the investigation and choice of a microorganism as a fermenting agent based on its health benefits was novel at the time. Today the probiotic culture is used in the LC1 yogurt products by Nestlé. References Further reading * * External links * Type strain of ''Lactobacillus johnsonii'' at Bac''Dive'' - the Bacterial Diversity Metadatabase Lactobacillaceae Bacteria described in 1992 {{lactobacilli-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Fermentum
''Limosilactobacillus fermentum'' is a Gram-positive species in the heterofermentative genus ''Limosilactobacillus.'' It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material including sourdough and cocoa fermentation. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly mistakenly classified as ''L. fermentum'' (such as RC-14) have since been reclassified as '' Limosilactobacillus reuteri''. Commercialized strains of ''L. fermentum'' used as probiotics include PCC, ME-3 and CECT5716 Characteristics ''Limosilactobacillus fermentum'' belongs to the genus ''Limosilactobacillus.'' Species in this genus are heterofermentative and adapted to the intestinal tract of vertebrates but also used for a wide variety of applications including food and feed fermentation. ''L. fermentum'' differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Delbrueckii Subsp
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system, and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist during harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Casei
''Lacticaseibacillus casei ''is an organism that belongs to the largest genus in the family '' Lactobacillaceae'', a lactic acid bacteria (LAB), that was previously classified as ''Lactobacillus casei-01''. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria. The taxonomy of this group has been debated for several years because researchers struggled to differentiate between the strains of ''L. casei'' and ''L. paracasei''. It has recently been accepted as a single species with five subspecies: ''L. casei'' subsp. ''rhamnosus'', ''L. casei'' subsp. ''alactosus'', ''L. casei'' subsp. ''casei'', ''L. casei'' subsp. ''tolerans'', and ''L. casei'' subsp. ''pseudoplantarum''. The taxonomy of this genus was determined according to the phenotypic, physiological, and biochemical similarities. This species is a non-sporing, rod-shaped, gram positive microorganism that can be found within the reproductive and digestive t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Bulgaricus
''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' (until 2014 known as ''Lactobacillus bulgaricus'') is one of over 200 published species in the ''Lactobacillus'' genome complex (LGC) and is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic. It is a gram-positive rod that may appear long and filamentous. It is non-motile and does not form spores. It is also non-pathogenic. It is regarded as aciduric or acidophilic, since it requires a low pH (around 5.4–4.6) to grow effectively. In addition, it is anaerobic. As it grows on raw dairy products, it creates and maintains the acidic environment that it needs to thrive via its production of lactic acid. In addition, it grows optimall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
