The highly infectious porcine transmissible gastroenteritis virus (TGEV), which belongs to the coronaviruses (CoVs), causes diarrhea and high mortality rates in piglets, resulting in severe economic losses in the pork industry worldwide. In this study, we used Lactobacillus plantarum (L. plantarum) to anchor the expression of TGEV antigen (S) to dendritic cells (DCs) via dendritic cell-targeting peptides (DCpep). The results show that S antigen could be detected on the surface of L. plantarum by different detection methods. Furthermore, flow cytometry and ELISA techniques were used to measure the cellular, mucosal, and humoral immune responses of the different orally gavaged mouse groups. The obtained results demonstrated the significant effect of the constructed L. plantarum expressing S-DCpep fusion proteins in inducing high expression levels of B7 molecules on DCs, as well as high levels of IgG, secretory IgA, and IFN-γ and IL-4 cytokines compared with the other groups. Accordingly, surface expression of DC-targeted antigens successfully induced cellular, mucosal, and humoral immunity in mice and could be used as a vaccine.
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http://dx.doi.org/10.1007/s00253-018-9238-4 | DOI Listing |
Nutrients
December 2024
Key Laboratory of Feed Biotechnology, Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Objectives: The purpose of this study was to find the potential mechanism of two Lactobacillus ( L11 and LR) on ameliorating obesity, including lipid metabolism and gut microbiota. The two isolates have been studied to have good characterization in vitro, but in vivo studies in modulating lipid metabolism and gut microbiota were not studied.
Methods: In this study, mice with HFD supplemented with L11 or LR exhibited slower obesity progression, including reduced weight gain, abdominal fat accumulation, liver damage, inflammation, and adipose lesions.
Foods
January 2025
Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, China.
The effect of SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network.
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January 2025
Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia.
Lactic acid bacteria (LAB), known for their health benefits, exhibit antimicrobial and antibiofilm properties. This study investigated the cell-free supernatant (CFS) of spp., particularly KR3, against the common foodborne pathogens , and spp.
View Article and Find Full Text PDFCurr Microbiol
January 2025
Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, Maharashtra, India.
The recent emergence of bile salt hydrolase (BSH) enzyme as a therapeutic target reflects its unbound potential in mitigating hypercholesterolemia, obesity, and gastrointestinal issues. However, to bolster its industrial application, optimization of BSH assay lays the cornerstone for enhancing sensitivity, specificity, and reproducibility. The current study delved into optimizing the BSH assay parameters utilizing response surface methodology (RSM) and one-factor-at-a-time (OFAT) method for two novel, natural BSH producers, Heyndrickxia coagulans ATCC 7050 and Lactiplantibacillus plantarum ATCC 10012.
View Article and Find Full Text PDFFood Res Int
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China. Electronic address:
The formation of flavor in fermented vegetables is directly associated with the interactions among the resident microbial strains. This study explored the cooperative dynamics between Lactobacillus plantarum and Rhodotorula mucilaginosa in a simulated cabbage juice system. The obtained results indicated that the co-cultivation of these strains accelerated fermentation kinetics and enhanced lactic acid production.
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