Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk
Carla Paulo Vieira,Carla Paulo Vieira,Claudius Couto Cabral,Claudius Couto Cabral,Bruno Reis Carneiro da Costa Lima,Vânia Margaret Flosi Paschoalin,Katia Christina Leandro,Carlos Adam Conte-Junior,Carlos Adam Conte-Junior +8 more
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TLDR
In this paper, a probiotic LAB strain, Lactococcus lactis ssp. cremoris MRS 47, was found to increase CLA and polyunsaturated fatty acid content while reducing saturated fatty acids and the thrombogenic index in fermented milk.About:
This article is published in Journal of Functional Foods.The article was published on 2017-04-01 and is currently open access. It has received 41 citations till now. The article focuses on the topics: Lactococcus lactis & Conjugated linoleic acid.read more
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Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products.
TL;DR: A review of the underlying molecular mechanism behind probiotics associated with ethnically prepared dairy foods is targeted at stimulating research on understanding these mechanisms of bacterial species and beneficial attributes of ethnically fermented dairy products.
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Isolation, identification, and potential probiotic characterization of isolated lactic acid bacteria and in vitro investigation of the cytotoxicity, antioxidant, and antidiabetic activities in fermented sausage
TL;DR: Fish sausages fermented by potential probiotic isolates of Enterococcus spp.
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Fermented soy milk prepared using kefir grains prevents and ameliorates obesity, type 2 diabetes, hyperlipidemia and Liver-Kidney toxicities in HFFD-rats
TL;DR: The authors showed that unfermented soy milk and kefir fermented soy milk (FSM) inhibited pancreas lipase and α-amylase activity in HFFD rats.
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Conjugated linoleic acid production and probiotic assessment of Lactobacillus plantarum isolated from Pico cheese.
TL;DR: In this paper, two strains of Lactobacillus plantarum were recognized as potential CLA producers, cis-9, trans-11 C18:2 as the predominant isomer (10−14μg/mL), followed by trans- 9, trans 11, trans 12, trans 13, trans 14, trans 15, trans 16, trans 17, trans 18, trans 19, trans 20, trans 21, trans 22, trans 23, trans 24, trans 25, trans 27, trans 28, trans 29, trans 30, trans 31, trans 32,
References
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Coronary heart disease: seven dietary factors.
T.L.V. Ulbricht,D.A.T. Southgate +1 more
TL;DR: The polyunsaturated/saturated ratio as a measure of the propensity of the diet to influence the incidence of coronary heart disease should be replaced by indices of atherogenicity and thrombogenicity.
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Dietary sources of conjugated dienoic isomers of linoleic acid, a newly recognized class of anticarcinogens
TL;DR: In this article, an improved method for quantifying linoleic acid (CLA) in food was developed, which was used to produce a data base of more than 90 food items including meat, poultry, seafood, dairy products, plant oils, and infant and processed foods.
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Functional cultures and health benefits
TL;DR: A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp.
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Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat
TL;DR: Fatty acid profile was effective in the identification of lamb feeding systems and was affected by genotype, feeding system and slaughter weight.