相关实验视频

Updated: Jul 12, 2026

Purification and Visualization of Lipopolysaccharide from Gram-negative Bacteria by Hot Aqueous-phenol Extraction
05:31

Purification and Visualization of Lipopolysaccharide from Gram-negative Bacteria by Hot Aqueous-phenol Extraction

Published on: May 28, 2012

35.3K

使用乳酸细菌 (LAB) 消除脂聚糖 (LPS)

Makoto Kanauchi1

  • 1Department of Food Management, Miyagi University, Sendai, Japan. kanauchi@myu.ac.jp.

Methods in molecular biology (Clifton, N.J.)
|August 29, 2024
PubMed
概括

乳酸细菌 (LAB) 可以消除脂多糖 (LPS),一种导致肠道炎症的化合物. 一些LAB菌株,特别是Pediococcus pentosaceus,有效地去除LPS,为益生菌应用提供了潜力.

关键词:
消除 消除 消除最后毒素 (Endotoxin) 是一种内毒素.乳酸细菌是一种乳酸细菌.临菌级联反应反应脂聚糖类糖化物 脂聚糖类糖化物这是一种Pediococcus pentosaceus.

更多相关视频

Isolation and Chemical Characterization of Lipid A from Gram-negative Bacteria12:57

Isolation and Chemical Characterization of Lipid A from Gram-negative Bacteria

Published on: September 16, 2013

31.7K
Author Spotlight: Efficiently Eliminating Bacteriophages from Infected Salmonella Cultures Using Lipopolysaccharides07:19

Author Spotlight: Efficiently Eliminating Bacteriophages from Infected Salmonella Cultures Using Lipopolysaccharides

Published on: June 28, 2024

839

相关概念视频

Formation of Lipopolysaccharides01:19

Formation of Lipopolysaccharides

Lipopolysaccharides (LPS) are crucial components of the outer membrane of Gram-negative bacteria, serving both structural and functional roles. It contributes to membrane stability and protects bacteria from host immune responses. LPS is composed of three major regions—lipid A, a core oligosaccharide, and an O antigen. The biosynthesis and assembly of LPS involve a highly coordinated set of enzymatic reactions and transport mechanisms. Additionally, LPS is recognized as an endotoxin, triggering...
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...
Microbes in the Production of Fermented Foods01:27

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...
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...