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Institution

University College Cork

EducationCork, Ireland
About: University College Cork is a education organization based out in Cork, Ireland. It is known for research contribution in the topics: Population & Irish. The organization has 12056 authors who have published 28452 publications receiving 958414 citations. The organization is also known as: Coláiste na hOllscoile Corcaigh & National University of Ireland, Cork.
Topics: Population, Irish, Gut flora, Microbiome, Casein


Papers
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Journal ArticleDOI
TL;DR: Results showed that microfiltration reduced the total bacterial count (TBC) by > 99% and MF cheesemilk had a lower TBC than pasteurised milk; counts of non-starter lactic acid bacteria (NSLAB) were lower than that of raw milk.

287 citations

Journal ArticleDOI
TL;DR: BPAD is associated with increased production of pro-inflammatory cytokines both in the manic and in the depressed phase as compared to healthy subjects.

286 citations

Journal ArticleDOI
TL;DR: The suitability of probiotic cultures as fruit juice supplements was examined by assessing their acid tolerance and technological robustness as mentioned in this paper, which revealed that extensive differences exist among probiotic strains regarding their acid resistance.
Abstract: The suitability of probiotic cultures as fruit juice supplements was examined by assessing their acid tolerance and technological robustness. Survival of Lactobacillus and Bifidobacterium strains in orange juice (OJ), pineapple juice (PJ) and cranberry juice (CJ) was monitored. Results revealed that extensive differences exist among probiotic strains regarding their acid resistance. All of the strains screened survived for longer in OJ and PJ compared to CJ. L. casei DN-114 001, L. rhamnosus GG and L. paracasei NFBC43338 displayed the greatest robustness surviving at levels above 107 cfu ml− 1 in OJ and above 106 cfu ml− 1 in PJ for at least 12 weeks. Probiotic tolerance to thermal and non-thermal processing was studied to determine the feasibility of their addition to OJ prior to pasteurisation. OJ fortified with probiotic cultures was subjected thermal pasteurisation at 76 °C for 30 s and 90 °C for 1 min in addition to a high pressure treatment of 400 MPa for 5 min. Results indicated no strain was capable of withstanding treatments necessary to achieve a stable juice at levels > 106 cfu ml− 1. The outcome of the overall study points to L. rhamnosus GG, L. casei DN-114 001 and L. paracasei NFBC43338 as having promising potential for exploitation as functional supplements in fruit juices due to their impressive tolerance in acidic environments; however, fortification post processing is recommended. Industrial relevance The ability of health-promoting cultures to survive for at least 12 weeks in orange juice and pineapple juice at commercially critical levels renders them suitable strains for exploitation. Their inclusion may enhance the market potential of these already successful beverages.

286 citations

Journal ArticleDOI
TL;DR: This review collates information regarding peptidic hydrolysates with antioxidant and antimicrobial properties isolated from vertebrate and invertebrate muscle and by-products, identifying the sources, the isolation and characterisation techniques used, and the methods used to demonstrate these bioactivities in vitro.

286 citations

Journal ArticleDOI
TL;DR: It was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period, demonstrating that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer.
Abstract: Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC 321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct. These five strains had previously been isolated from the human small intestine and have been characterized extensively with respect to their probiotic potential. Enumeration of these strains in mature Cheddar cheese, however, was complicated by the presence of high numbers (>10(7) CFU/g of cheese) of nonstarter lactic acid bacteria, principally composed of lactobacilli which proliferate as the cheese ripens. Attempts to differentiate the adjunct lactobacilli from the nonstarter lactobacilli based on bile tolerance and growth temperature were unsuccessful. In contrast, the randomly amplified polymorphic DNA method allowed the generation of discrete DNA fingerprints for each strain which were clearly distinguishable from those generated from the natural flora of the cheeses. Using this approach, it was found that both L. paracasei strains grew and sustained high viability in cheese during ripening, while each of the L. salivarius species declined over the ripening period. These data demonstrate that Cheddar cheese can be an effective vehicle for delivery of some probiotic organisms to the consumer.

286 citations


Authors

Showing all 12300 results

NameH-indexPapersCitations
Stephen J. O'Brien153106293025
James J. Collins15166989476
J. Wouter Jukema12478561555
John F. Cryan12472358938
Fergus Shanahan11770551963
Timothy G. Dinan11668960561
John M. Starr11669548761
Gordon G. Wallace114126769095
Colin Hill11269354484
Robert Clarke11151290049
Douglas B. Kell11163450335
Thomas Bein10967742800
Steven C. Hayes10645051556
Åke Borg10544453835
Eamonn Martin Quigley10368539585
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Performance
Metrics
No. of papers from the Institution in previous years
YearPapers
202381
2022400
20212,153
20201,927
20191,679
20181,618