REID, V. E., AKD FRIEDKIN, M. 1973. Plasnzodizlfn bcrghci: Folic Acid Levels in Mouse Erythrocytes. Expcri~~cntal Purasifology 33, 424-428 (1973). Folate levels of parasitized whole blood increased over fourfold above noninfected controls based on microbiological assays with Lactobacillus casei. Most of this increase is attributed to oxidized forms of folate (mono, di, and triglutamates) and/or...

BACKGROUND Probiotics can modulate the immune system in healthy individuals and may help reduce symptoms related to respiratory infections. OBJECTIVE The objective of the study was to investigate the effect of the probiotic strain Lactobacillus paracasei subsp. paracasei, L. casei 431 (Chr. Hansen A/S) (hereafter, L. casei 431) on immune response to influenza vaccination and respiratory sympt...

conclusions employing the lpe as a new approach, gives novel concept of probiotic-products in food and medical marketing. results results showed that, lpe had more antipathogenic effects, antioxidant activity, and stability during storage-time when compared to fresh probiotic-extract. objectives in this study extract of cultured probiotics without cells was evaluated for its antimicrobial effec...

On the basis of phenotypic and DNA-DNA reassociation studies, strain CCUG 34545T has been considered to represent a distinct Lactobacillus curvatus subspecies, Lactobacillus curvatus subsp. melibiosus. However, in several independent studies dealing with Lactobacillus sakei and L. curvatus strains, the subspecies division of L. curvatus has been found to be controversial. The original study dis...

Probiotics are bacteria that are commercially available as dietary supplements. One of the important properties of probiotics is their ability to survive in the intestine. Recent evidence has identified kynurenic acid (KYNA) as a bactericidal constituent of intestinal fluid. These data led us to study the influence of KYNA on the viability of selected probiotics. We found that KYNA supported th...

Studies of the nutritive requirements of the bacterium, Lactobacillus casei, have contributed much to our present knowledge of animal nutrition. It appears that the vitamin requirements of this microorganism are very similar to those of animals. Landy and Dicken (1) reported a microbiological assay method for six B vitamins with Lactobacillus casei and a medium of essentially known composition....

AIMS The purpose of this study was to investigate the heat-shock response at molecular level in Lactobacillus rhamnosus GG, Bifidobacterium animalis subsp. lactis BB-12 and their heat-tolerant derivatives and to characterize the changes that make the derivatives more robust in terms of heat stress. METHODS AND RESULTS The study strains were exposed for 2 h to a heat-shock treatment, Bif. anim...

Lactose is the usual source of energy for multiplication of Lactobacillus casei (Orla-Jensen, Holland) in milk, but when milk is made into cheese the lactose content usually is depleted within a few days. Even then, in such cheese as Cheddar, lactobacilli may continue to increase in numbers until 6 to 12 months after the cheese is made, thus demonstrating the ability of these organisms to utili...