Effects of fermentation conditions (salt concentration, temperature, and pH) on Lactobacillus strains for induction of interleukin-12 in the exposed murine splenocytes.

The present work aimed to assess the stresses of temperature, salt concentration, and pH on 54C, ATCC 14917, and 11SH in fermented culture medium and their effects on interleukin-12 (IL-12) induction in murine splenocytes. First, the strains were fermented under different microbial stress conditions at salt concentrations (2, 4, and 6 % w/v), temperatures (30 and 42 °C), and pH levels (4, 5, and 6), as well as their combined conditions. Then, they were heat-killed, lyophilized, and exposed to murine splenocytes.

Antitumor properties of traditional lactic acid bacteria: Short-chain fatty acid production and interleukin 12 induction.

This paper presents an evaluation of antitumor properties through producing short-chain fatty acids and inducing interleukin 12. In addition, it offers the most important and functional probiotic properties of 24 , and strains isolated from humans, foods, and fermented foods. To this end, survival in an acidic environment (pH = 2.

The principal component analysis of key and significant features of the safety and nutritional value of Mahyaveh sauce.

The objective of present research is to evaluate the changes in the chemical, microbial, and biogenic amines in Persian fish sauce (Mahyaveh) during 40 days of fermentation. In the current survey, the parameters of salt percentage, pH, total nitrogen concentration, amino nitrogen concentration, Brix, color features, cadaverine, and histamine concentration were measured in the fish sauce. The amino nitrogen content, total protein, Brix, and salt were increased along with the progression of fermentation process.

Screening of lactic acid bacteria strains isolated from Iranian traditional dairy products for GABA production and optimization by response surface methodology.

A total of 50 lactic acid bacteria (LAB) isolates from Iranian traditional dairy products (Motal and Lighvan cheeses, and artisanal yogurt) were screened for gamma-aminobutyric acid (GABA) production. Firstly, a rapid colorimetric test was performed to evaluate the glutamate decarboxylase (GAD) activity among the LAB isolates examined. Thin layer chromatography (TLC) was then performed on selected strains to identify isolates with high/moderate GABA producing capacity, and a GABase micro-titer plate assay was employed to quantify GABA.

Effect of Lacticaseibacillus rhamnosus and Lactiplantibacillus plantarum isolated from food and human origin on reduction of IgE-dependent hypersensitivity in Balb/c mice.

Capacity and ability of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus probiotic strains isolated from some human and food sources were evaluated for modulating and regulating the immune system against hypersensitivity type 1 (dependent on IgE). In this study, given the probiotic properties of the strains and the use of mouse models, the strains were orally administered (1×10 cfu/ml) during 45 days with gavage needles. Levels of total IgE antibodies, cytokines TGF-β, INF-ɤ, and IL-4 were measured by ELISA and compared with control groups.

Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh).

The objective of this study was to determine the anti-yeast effect of Lactobacillus spp. isolated from two popular Iranian cheeses known as Lighvan and Motal against food spoilage yeasts known as Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Kluyveromyces lactis. Twenty strains of Lactobacillus were selected from Motal (16 isolates) and Lighvan cheeses (4 isolates).

Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis.

Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks' storage. Results showed that the effect of temperature, storage time, and interaction effects of packaging and temperature, and packaging and storage time, and packaging and temperature and stoarge time on instrumental hardness were significant ( < 0.01).