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The objective of this study was to investigate the effect of the () SS18-50 (an isolate with favorable probiotic properties following space traveling) on dextran sulfate sodium (DSS)-induced colitis in mice. Male ICR mice were randomly assigned to one of six groups: a control group, a model group, and four intervention groups comprising the isolate (SS18-50-L and SS18-50-H) and the wild type (GS18-L and GS18-H) strains. The model group and the intervention groups were administered a 3.
View Article and Find Full Text PDFEffect of Incorporating Oat Flour and Sourdough on the Sensory and Technological Characteristics of Bread.
Food Sci Nutr
January 2025
Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center AREEO Mashhad Islamic Republic of Iran.
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatments and 4 variations of wheat flour and oat flour percentages. Results demonstrated that the highest increase in dough volume occurred in samples containing sourdough made from wheat, oat, , and at 64.
View Article and Find Full Text PDFSingle and repeated-dose toxicity studies by intravaginal administration of ATG-K2 powder in female rats.
Toxicol Res
January 2025
Gyeongsang National University, 501 Jinju-Daero, Jinju-Si, Gyeongnam-Do 52828 Republic of Korea.
Bacterial vaginosis (BV) is a microbial dysbiosis that shifts the paradigms of vaginal flora from lactobacilli to opportunistic pathogens. Globally, BV is treated with antibiotic therapy and recurrence rates are > 70% occurring within 6 months due to antibiotic resistance against pathogenic bacteria. An incorporation of orally or intravaginally for the recolonization of healthy microbes in vagina is the suggested course of treatment.
View Article and Find Full Text PDFPhysicochemical and sensory characterization of functional synbiotic Labneh fortified with the bacteriocin-producing Lactiplantibacillus plantarum strain GA7 and nano-encapsulated Tirmania pinoyi extract.
Microb Cell Fact
January 2025
Chemistry of Natural and Microbial Products Department, National Research Centre, El Buhouth St., Dokki, Giza, 12311, Egypt.
Background: Functional foods and dairy products are gaining global attention due to their nutritional value and health-promoting characteristics. Lactic acid bacteria (LAB) are one of the promising components included in these products, thanks to their probiotic properties and ability to produce bioactive compounds such as bacteriocins. On the other hand, ectomycorrhizal wild mushrooms (truffles) are known for their ethnomycological importance.
View Article and Find Full Text PDFL11 and LR: Ameliorate Obesity via AMPK Pathway.
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.
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