Asthma is a chronic disease with impacts on public health. It affects the airways causing pulmonary inflammation mediated by CD4 T cells type Th2, eosinophilia, mucus hypersecretion, and elevated IgE. The unbalance between cytokines and transcription factors is an important feature in asthma. Probiotics has gaining highlight as a therapy for chronic diseases. Thus, we investigate the Lactobacillus bulgaricus (Lb) effect in murine allergic asthma. BALB/c-mice were sensitized to ovalbumin (OA) on days 0 and 7 and were challenged from day 14-28 with OA. Mice received Lb seven days prior to sensitization and it was kept until day 28. The Lb attenuated the eosinophils infiltration, mucus and collagen secretion, IgE production, pro-inflammatory cytokines, TLR4 expression, GATA3, STAT6 and RORγt in lung. Otherwise, Lb increased the anti-inflammatory cytokines, the T-bet and foxp3. Finally, Lb attenuated the allergic asthma-induced inflammation and airway remodeling by interfering on Th1/Th2 cytokines and STAT6/T-bet transcription factors.
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http://dx.doi.org/10.1016/j.cellimm.2019.103928 | DOI Listing |
Microbiol Resour Announc
January 2025
Advanced Microbiotics, Stans, Switzerland.
Here, we report draft genome sequences of eight strains isolated from naturally processed, homemade dairy foods or human milk in Bulgaria; strains AM-LG-29, AM-LP-81, AM-LH-32, subsp. AM-LB-13, AM-ST-89, AM-LA-19, AM-BL-55, and AM-LR-51.
View Article and Find Full Text PDFJDS Commun
January 2025
Department of Food Science, STELA Dairy Science and Technology Research Center, Institute of Nutrition and Functional Foods (INAF), Laval University, Québec City, QC, Canada G1V 0A6.
This work aims to evaluate the potential and limits of adhesiveness measurement using a texturometer to assess the ropiness of acid dairy gels for starter selection. Commercial yogurts of various formulations and textures were used to assess the ability of adhesiveness to detect ropiness and to compare performance of different probes. Chemically acidified gels using different concentrations of glucono-delta-lactone (GDL) were tested to determine the effect of pH on adhesiveness.
View Article and Find Full Text PDFFood Res Int
February 2025
National Agri-Food and Biomanufacturing Institute, SAS Nagar, Mohali, India; Institute of Bioresources and Sustainable Development, Regional Centre, Sikkim, India. Electronic address:
Fermented foods of the Indian Himalaya are unexplored functional resources with high nutritional potential. Chhurpi cheese, fermented by defined native proteolytic lactic acid bacteria of Sikkim was assessed for ACE inhibitory, HOCl reducing, and MPO inhibitory, activity across varying stages of gastrointestinal (GI) digestion. The enhanced bioactivity of Lactobacillus delbrueckii WS4 chhurpi was associated with the generation of bioactive and multifunctional peptides during fermentation and GI digestion.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address:
Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A.
View Article and Find Full Text PDFBr J Nutr
January 2025
Nutrition Research Center, Department of Biochemistry and Diet Therapy, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Science, Tabriz, Iran.
The therapeutic effects of probiotics in patients with traumatic brain injury (TBI) remain unclear. This study aimed to investigate the effects of probiotic supplementation on cell adhesion molecules, oxidative stress, and antioxidant parameters in TBI patients. This randomized, double-blind, placebo-controlled trial included 46 TBI patients who were randomly assigned to receive either a probiotic supplement (n = 23) or a placebo (n = 23) for 14 days.
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