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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Bacterial Phylum Firmicutes01:27

Bacterial Phylum Firmicutes

Firmicutes is a diverse phylum of Gram-positive bacteria characterized by a low GC content in their genomes. This phylum includes organisms with monoderm or diderm cell envelopes, highlighting a complex evolutionary history. Firmicutes comprises several major orders, including Lactobacillales, Clostridiales, and Bacillales, which exhibit remarkable diversity in their morphology, metabolism, and ecological roles.The order Lactobacillales includes lactic acid bacteria, which are fermentative...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
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Clinical Significance of Antibiotic Resistance

Methicillin-resistant Staphylococcus aureus (MRSA) presents a critical public health threat, arising from its capacity to resist β-lactam antibiotics due to acquisition of the mecA gene within the staphylococcal cassette chromosome mec (SCCmec). This gene encodes penicillin-binding protein 2a (PBP2a), which impairs binding efficacy of methicillin and other β-lactams. MRSA has evolved into distinct clonal lineages impacting humans and animals alike, reinforcing its significance within the One...

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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Engineering lactococci and lactobacilli for human health.

Luis G Bermúdez-Humarán1, Camille Aubry, Jean-Paul Motta

  • 1INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, F-78350 Jouy-en-Josas, France.

Current Opinion in Microbiology
|July 16, 2013
PubMed
Summary

Lactic acid bacteria (LAB) show promise as oral delivery vectors for therapeutic proteins and DNA vaccines. These food-grade bacteria, particularly Lactococcus lactis and Lactobacillus strains, offer a safe alternative for mucosal delivery, with successful preclinical studies in various disease models.

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Area of Science:

  • Microbiology
  • Biotechnology
  • Immunology

Background:

  • Food-grade lactic acid bacteria (LAB) are explored as safe and effective mucosal delivery vectors.
  • Traditional methods for mucosal delivery often involve attenuated pathogens, posing potential risks.
  • LAB offer an attractive alternative for developing novel therapeutic delivery strategies.

Purpose of the Study:

  • To review recent advancements in using LAB as mucosal delivery vectors for therapeutic proteins and DNA vaccines.
  • To highlight the potential of specific LAB strains, such as Lactococcus lactis and Lactobacillus, for heterologous protein expression and DNA delivery.
  • To assess the therapeutic efficacy of recombinant LAB in preclinical models of various diseases.

Main Methods:

  • Review of studies utilizing recombinant LAB (Lactococcus lactis, Lactobacillus) for therapeutic protein and DNA vaccine delivery.
  • Heterologous expression of therapeutic proteins (antiproteases, antioxidant enzymes, autoantigens) in LAB.
  • Evaluation of prophylactic and therapeutic effects in murine models of colitis, type 1 diabetes, and allergic reactions.

Main Results:

  • Recombinant lactococci and lactobacilli expressing therapeutic proteins demonstrated prophylactic and therapeutic effects in murine models of colitis.
  • Recombinant lactococci secreting autoantigens were effective in treating type 1 diabetes in mice.
  • Recombinant lactococci delivering DNA successfully prevented a bovine β-lactoglobulin (BLG)-allergic reaction in mice.

Conclusions:

  • Lactic acid bacteria, particularly Lactococcus and Lactobacillus strains, show significant potential as mucosal delivery vectors for therapeutic proteins and DNA vaccines.
  • Preclinical studies demonstrate the efficacy of LAB-based delivery systems in various disease models, including inflammatory conditions, autoimmune diseases, and allergies.
  • Further research, including human clinical trials, is warranted to confirm the therapeutic benefits of these LAB-based approaches for human health.