Article
Biochemistry & Molecular Biology
Zhikun Yang, Chuang Li, Tao Wang, Zhihua Li, Xiaobo Zou, Xiaowei Huang, Xiaodong Zhai, Jiyong Shi, Tingting Shen, Yunyun Gong, Melvin Holmes, Megan Povey
Summary: A novel probiotic film made of gellan gum, cranberry extract, and Lactococcus lactis was successfully fabricated. The addition of Lactococcus lactis significantly enhanced the antibacterial activity of the film. Cranberry extract improved the antioxidant activity and survivability of Lactococcus lactis in the film. The combination of 2.0% Lactococcus lactis and 0.5% cranberry extract resulted in the best comprehensive properties of the film, which also showed optimal preservation effect on fresh-cut potatoes and apples. Therefore, the GN/2.0% LA/0.5% CE probiotic film is suitable for fruit and vegetable preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biotechnology & Applied Microbiology
Fan Wu, Xinmei Xie, Tao Du, Xiaodan Jiang, Wei Miao, Tiancheng Wang
Summary: Lactococcus lactis is recognized as a safe microorganism that regulates the intestinal micro-ecological balance and improves the immune performance of animals. However, pathogenic Lactococcus lactis has been increasingly isolated from clinical cases, causing issues in dairy farming where it is used as a probiotic. This review aims to analyze the serious clinical mastitis caused by L. lactis and discuss its characteristics and diversity in the context of probiotic use.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Pharmacology & Pharmacy
Giovanna A. Belo, Barbara F. Cordeiro, Emiliano R. Oliveira, Marina P. Braga, Sara H. da Silva, Bruno G. Costa, Flaviano dos S. Martins, Gwenael Jan, Yves Le Loir, Alfonso Gala-Garcia, Enio Ferreira, Vasco Azevedo, Fillipe L. R. do Carmo
Summary: The study showed that the SlpB protein can enhance the probiotic potential of L. lactis strain to alleviate DSS-induced colitis in mice.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Monika Pytka, Monika Kordowska-Wiater, Justyna Wajs, Pawel Glibowski, Ewa Sajnaga
Summary: The aim of this study was to isolate and identify Lactococcus lactis strains from Polish fermented cow milk, and verify their probiotic properties. Two strains, A13 and A14, were found to be the most tolerant to high NaCl concentrations and bile salts, and showed strong acidification of milk. They also exhibited activity against pathogenic strains. These selected strains have potential as industrial starter cultures for producing cottage cheese with good sensory and rheological properties.
APPLIED SCIENCES-BASEL
(2022)
Article
Microbiology
Ilavenil Soundharrajan, Yong Hee Yoon, Karnan Muthusamy, Jeong-Sung Jung, Hyun Jeong Lee, Ouk-Kyu Han, Ki Choon Choi
Summary: The isolated potent lactic acid bacteria showed significant antagonistic activities against intestinal pathogens and exhibited probiotic characteristics, indicating them as a potential alternative strategy for antibiotics to control infectious pathogens.
Article
Oncology
Katarzyna Kaczmarek, Jerzy Wieckiewicz, Kazimierz Weglarczyk, Maciej Siedlar, Jarek Baran
Summary: This study investigated the use of genetically modified Lactococcus lactis bacteria for local delivery of human soluble TRAIL in CRC treatment. The results showed selective elimination of CRC cells and enhanced anti-tumor activity with oral administration of Metformin.
Article
Biotechnology & Applied Microbiology
Nathalie N. S. E. Henriksen, Mads Frederik Hansen, Heiko T. Kiesewalter, Jakob Russel, Joseph Nesme, Kevin R. Foster, Birte Svensson, Gunnar Oregaard, Jakob Herschend, Mette Burmolle
Summary: This study shows that cultivation in a structured environment facilitates coexistence, evolution, and adaptation of bacterial communities. Co-cultivation in a biofilm model resulted in stable coexistence of two bacterial species and drove the evolution of high-yield variants. This study emphasizes the importance of structured environments for the cultivation and evolution of industrially important bacterial communities.
NPJ BIOFILMS AND MICROBIOMES
(2022)
Article
Food Science & Technology
Wenping Lei, Lulu Hao, Shanbing You, Hui Yao, Chengguo Liu, Hui Zhou
Summary: Lactococcus lactis C15 exhibits probiotic properties and produces a bacteriocin with strong inhibitory activity against pathogens, making it a potential alternative for food preservation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Physiology
Mylissa A. Stover, Brenda Tinoco-Bravo, Crystal A. Shults, Sydney Marouk, Ratnakar Deole, Jacob R. Manjarrez
Summary: The study investigates the effects of Lactococcus lactis and Leuconostoc mesenteroides on stress and longevity in Caenorhabditis elegans and finds their potential in probiotic therapy. Fluorescent reporters and health span measurements are used to analyze the impact of these strains on the morphology, locomotor behavior, reproduction, and stress responses of the worms, revealing unique characteristics and stress response patterns for each group of microbes.
FRONTIERS IN PHYSIOLOGY
(2023)
Article
Microbiology
Barbara F. Cordeiro, Juliana L. Alves, Giovanna A. Belo, Emiliano R. Oliveira, Marina P. Braga, Sara H. da Silva, Luisa Lemos, Jonas T. Guimaraes, Ramon Silva, Ramon S. Rocha, Gwenael Jan, Yves Le Loir, Marcia Cristina Silva, Monica Q. Freitas, Erick A. Esmerino, Alfonso Gala-Garcia, Enio Ferreira, Ana Maria C. Faria, Adriano G. Cruz, Vasco Azevedo, Fillipe L. R. do Carmo
Summary: The study demonstrated that probiotic Minas Frescal cheese containing Lactococcus lactis NCDO 2118 can prevent DSS-induced colitis in mice. Consumption of probiotic cheese reduced the severity of colitis, alleviating weight loss, disease activity index, colon shortening, and histopathological score. Additionally, probiotic cheese increased the expression of tight junctions' proteins and IL-10 release, suggesting its potential as a new probiotic functional food for personalized nutrition in the context of IBD.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Fisheries
Junli Wang, Junchang Feng, Shasha Liu, Zhongliang Cai, Dongying Song, Liping Yang, Guoxing Nie
Summary: The study found that different forms of Lactococcus lactis Z-2 have significant effects on immune regulation, antioxidant properties, and promotion of nutrient metabolism in common carp, enhancing disease resistance and providing a theoretical basis for the rational use of potential probiotics.
Article
Biochemical Research Methods
Jiapeng Wu, Xingfang Tian, Xiaoning Xu, Xinyi Gu, Jian Kong, Tingting Guo
Summary: This study demonstrated the production of lycopene in engineered L. lactis strains by manipulating metabolic pathways and increasing biomass through activation of aerobic respiration. The engineered L. lactis strain showed potential in protecting intestinal epithelial cells against oxidative damage.
ACS SYNTHETIC BIOLOGY
(2022)
Article
Environmental Sciences
Federico Moroni, Fernando Naya-Catala, M. Carla Piazzon, Simona Rimoldi, Josep Calduch-Giner, Alberto Giardini, Ines Martinez, Fabio Brambilla, Jaume Perez-Sanchez, Genciana Terova
Summary: The addition of nisin-producing Lactococcus lactis in gilthead sea bream had effects on growth performance, transcriptional response, and microbiota, without colonization in the host's intestinal mucosa. The probiotic in the diets modulated the gut microbiota of fish, leading to host modifications without necessarily colonizing the intestine mucosa.
FRONTIERS IN MARINE SCIENCE
(2021)
Article
Microbiology
Justina Mileriene, Jurgita Aksomaitiene, Kristina Kondrotiene, Tora Asledottir, Gerd Elisabeth Vegarud, Loreta Serniene, Mindaugas Malakauskas
Summary: Safety is paramount in the food industry for any substance or microorganism used. Whole-genome sequencing confirmed that the indigenous dairy isolate LL16 is Lactococcus lactis subsp. lactis. It exhibited non-pathogenicity and the absence of genes associated with antimicrobial resistance, virulence, and biogenic amine formation. Additionally, it showed potential for producing bacteriocins and the neurotransmitter GABA, making it a functional strain suitable for the dairy sector.
Article
Pharmacology & Pharmacy
Roghayeh Nejati, Amene Nematollahi, Hashmieh Kabi Doraghi, Mehran Sayadi, Hiva Alipanah
Summary: Chlorpyrifos has potential toxic effects on non-target organisms. Lactic acid bacteria, through their antioxidant and anti-inflammatory activity, can mitigate the tissue damage induced by chlorpyrifos. The levels of TNF-alpha in the kidneys and testicles were altered by chlorpyrifos exposure, and probiotic treatment restored these levels.
BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY
(2023)
