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José M. Bruno-Bárcena

Researcher at North Carolina State University

Publications -  55
Citations -  1547

José M. Bruno-Bárcena is an academic researcher from North Carolina State University. The author has contributed to research in topics: Fermentation & Clostridium beijerinckii. The author has an hindex of 18, co-authored 53 publications receiving 1300 citations. Previous affiliations of José M. Bruno-Bárcena include Spanish National Research Council & National Scientific and Technical Research Council.

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The intestinal microbiota, gastrointestinal environment and colorectal cancer: a putative role for probiotics in prevention of colorectal cancer?

TL;DR: Examination of probiotic metabolic activities that may have an effect on the prevention of CRC by scavenging toxic compounds or preventing their generation in situ are examined.
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Expression of a Heterologous Manganese Superoxide Dismutase Gene in Intestinal Lactobacilli Provides Protection against Hydrogen Peroxide Toxicity

TL;DR: The data show that MnSOD protects cells against hydrogen peroxide by removing O2·− and preventing the redox cycling of iron and is the first report of a sodA from S. thermophilus being expressed in other lactic acid bacteria.
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Galacto-oligosaccharides and colorectal cancer: Feeding our intestinal probiome

TL;DR: This review summarizes research on prebiotics bioassimilation, specifically β (1-4) GOS, and their potential role in CRC, and evaluates research that show that the impact of prebiotic on host physiology can be direct or through modulation of the gut intestinal microbiome.
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Transcriptional and functional analysis of oxalyl-coenzyme A (CoA) decarboxylase and formyl-CoA transferase genes from Lactobacillus acidophilus.

TL;DR: Transcriptional analysis using cDNA microarrays and reverse transcription-quantitative PCR revealed that mildly acidic conditions were a prerequisite for frc and oxc transcription, andOxalate-dependent induction of these genes occurred only in cells first adapted to subinhibitory concentrations of oxalate and then exposed to pH 5.5.