Immunomodulatory activity of exopolysaccharide producing Leuconostoc citreum strain isolated from Pico cheese
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2017.03.054
Abstract: The present study aimed to assess the immunomodulatory properties of Leuconostoc citreum L3C1E7, isolated from Pico cheese. In vitro tests showed a significant (P read more here.
Keywords: citreum; isolated pico; leuconostoc citreum; pico cheese ... See more keywords
Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese
Sign Up to like & getrecommendations! Published in 2018 at "Letters in Applied Microbiology"
DOI: 10.1111/lam.13073
Abstract: High molar mass exopolysaccharides (EPS) produced from sucrose by lactic acid bacteria (LAB) are of great interest as natural additives to use in foods, medical and pharmaceutical industry. This study aimed to identify the EPS… read more here.
Keywords: isolation characterization; citreum; leuconostoc citreum; strain ... See more keywords
Pseudofructophilic Leuconostoc citreum Strain F192-5, Isolated from Satsuma Mandarin Peel
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DOI: 10.1128/aem.01077-19
Abstract: Obligate fructophilic lactic acid bacteria (FLAB) lack the metabolic pathways used in the metabolism of most carbohydrates and differ from other lactic acid bacteria in that they prefer to ferment d-fructose instead of d-glucose. These… read more here.
Keywords: leuconostoc citreum; citreum; lactic acid; strain f192 ... See more keywords
Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain
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DOI: 10.3390/foods10061189
Abstract: Lactic acid bacteria (LAB) decisively influence the technological, nutritional, organoleptic and preservation properties of bakery products. Therefore, their use has long been considered an excellent strategy to improve the characteristics of those goods. The aim… read more here.
Keywords: citreum; baker yeast; doughs obtained; obtained using ... See more keywords
Engineering of Leuconostoc citreum for Efficient Bioconversion of Soy Isoflavone Glycosides to Their Aglycone Forms
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DOI: 10.3390/ijms23179568
Abstract: Soy isoflavones are phytochemicals that possess various beneficial physiological properties such as anti-aging, anti-tumor, and antioxidant properties. Since soy isoflavones exist in glycoside forms, their bioavailability requires initial hydrolysis of the sugar moieties bound to… read more here.
Keywords: soy; isoflavone glycosides; glycosides aglycone; efficient bioconversion ... See more keywords
Leuconostoc citreum Inhibits Adipogenesis and Lipogenesis by Inhibiting p38 MAPK/Erk 44/42 and Stimulating AMPKα Signaling Pathways
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24087367
Abstract: Probiotics provide a range of health benefits. Several studies have shown that using probiotics in obesity treatment can reduce bodyweight. However, such treatments are still restricted. Leuconostoc citreum, an epiphytic bacterium, is widely used in… read more here.
Keywords: binding protein; citreum inhibits; leuconostoc citreum; citreum ... See more keywords