Search results for "actic acid"
showing 10 items of 660 documents
Fasting prior to transient cerebral ischemia reduces delayed neuronal necrosis.
1990
A transient brain ischemia of 30-min duration was induced by the four-vessel occlusion technique in normally fed and in 48-hr-fasted rats. Evaluation of brain damage 72 hr after ischemia showed that fasting reduced neuronal necrosis in the striatum, the neocortex, and the lateral part of the CA1 sector of hippocampus. Signs of status spongiosis in the pars reticulata of the substantia nigra were seen in 75% of fed rats and in only 19% of fasted rats. The protective effect was associated with reduction in mortality and in postischemic seizure incidence. The metabolic changes induced by fasting were evaluated before and during ischemia. After 30 min of four-vessel occlusion, fasted rats showe…
Anti-diabetic effects of mildronate alone or in combination with metformin in obese Zucker rats
2010
Abstract Mildronate is a cardioprotective drug, the mechanism of action of which is based on the regulation of l -carnitine concentration. We studied the metabolic effects of treatment with mildronate, metformin and a combination of the two in the Zucker rat model of obesity and impaired glucose tolerance. Zucker rats were p.o. treated daily with mildronate (200 mg/kg), metformin (300 mg/kg), and a combination of both drugs for 4 weeks. Weight gain and plasma metabolites reflecting glucose metabolism were measured. The expression of peroxisome proliferator-activated receptor (PPAR)-α and PPAR-γ and target genes was measured in rat heart and liver tissues. Each treatment decreased the blood …
A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters.
2005
The lactic acid bacterium Oenococcus oeni, mainly responsible for malolactic fermentation (MLF), is used in new winery process as starter culture for direct inoculation. The difficulty to master MLF according to the wine led us to search a new approach to select effective O. oeni strains. Biochemical and molecular tests were performed in order to characterize three strains of O. oeni selected for malolactic starter elaboration. Malolactic and ATPase activities that appeared as a great interest in MLF were measured and the expression of a small heat shock protein Lo18 was evaluated by immunoblotting and real-time PCR. These results were correlated with the performances of strains in two red …
Immunohistochemical and morphological characteristics of tissues response to polylactic acid membranes with silver nanoparticles
2019
Background The aim of this research was to study anti-microbial and anti-inflammatory characteristics of silver nanoparticles helping bone structures to recover during late stage of parodontitis, which afterwards will increase the effect of bone regeneration operations. Material and Methods We assessed colloid solution-derived silver nanoparticles coating of polylactic acid membrane regarding tissue foreign body response. Thirty eight polylactic acid membranes were implanted intracranially in rabbits – ten unmodified (control group) and twenty eight with silver nanoparticles coating (experimental group). In controls, penicillin was used for infection prophylaxis. Tissue response was assesse…
Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product
2021
Abstract A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were selected for their beneficial properties and used for probiotic fermented milk manufacture. The fermentation parameters (pH and lactic acid) and LAB viability during fermented milk processing and storage were evaluated. The results showed that the strains had a broad spectrum of antimicrobial activity against pathogenic bacteria and toxigenic fungi. These also evidenced capacity of adhesion and reduction of Salmonella adhesion to Caco-2 cells. During milk fermentation process, an increase in lactic acid content,…
Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration.
2014
Abstract The aim of the present work was to investigate the microbiological, chemical, and sensory characteristics of red wine subjected to post-fermentation maceration that was extended to 90 days. For this purpose, the ‘Aglianico di Taurasi’ grape was used as a case study. The total yeast concentration increased until day 40 of maceration and decreased thereafter, whereas the concentration of lactic acid bacteria slightly increased. Dekkera/Brettanomyces spp. and acetic acid bacteria were not detected. The yeast community was composed of Saccharomyces cerevisiae, Zygosaccharomyces bisporus, Metschnikowia pulcherrima, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Pichia guilliermondi…
PLGA Nanoparticles Co-encapsulating NY-ESO-1 Peptides and IMM60 Induce Robust CD8 and CD4 T Cell and B Cell Responses
2021
Contains fulltext : 232076.pdf (Publisher’s version ) (Open Access) Tumor-specific neoantigens can be highly immunogenic, but their identification for each patient and the production of personalized cancer vaccines can be time-consuming and prohibitively expensive. In contrast, tumor-associated antigens are widely expressed and suitable as an off the shelf immunotherapy. Here, we developed a PLGA-based nanoparticle vaccine that contains both the immunogenic cancer germline antigen NY-ESO-1 and an α-GalCer analog IMM60, as a novel iNKT cell agonist and dendritic cell transactivator. Three peptide sequences (85-111, 117-143, and 157-165) derived from immunodominant regions of NY-ESO-1 were se…
A survey of the main technology, biochemical and microbiological features influencing the concentration of biogenic amines of twenty Apulian and Sici…
2015
Abstract Twenty Apulian and Sicilian cheeses were analysed for their concentrations of eight biogenic amines (BAs), free amino acids, pH, water activity, and subjected to microbiological characterisation. In addition, lactic acid bacteria isolated from cheeses were assayed for their capacity to generate BAs. Principal component analysis was performed to find the effect of different parameters on the distribution of the cheeses. Although short-ripened (≤30 d) cheeses did not show significant BA concentrations, the only BA showing high positive correlation with time of ripening was histamine. Concentration of histidine and, especially, percentage of histidine-decarboxylase bacteria presumably…
The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold sm…
2017
The influence of surface treatment with lactic acid bacteria (LAB), previously cultivated in an alternative substrate, on the formation of polycyclic aromatic hydrocarbons (PAHs) and biogenic amines (BAs) in cold smoked pork meat sausages was investigated. Moreover, sausages treatment with LAB after the smoking on PAHs content changes was evaluated. Additionally, the inhibitory effects of LAB metabolites on food spoilage bacteria was determined using the agar well diffusion assay method. The metabolites of Pediococcus acidilactici KTU05-7, Pediococcus pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6 strains showed good inhibitory properties against tested pathogenic and food spoilage bac…
Mineralization of bone-related SaOS-2 cells under physiological hypoxic conditions
2015
Inorganic polyphosphate (polyP) is a physiological energy-rich polymer with multiple phosphoric anhydride bonds. In cells such as bone-forming osteoblasts, glycolysis is the main pathway generating metabolic energy in the form of ATP. In the present study, we show that, under hypoxic culture conditions, the growth/viability of osteoblast-like SaOS-2 cells is not impaired. The addition of polyP to those cells, administered as amorphous calcium polyP nanoparticles (aCa-polyP-NP; approximate size 100 nm), significantly increased the proliferation of the cells. In the presence of polyP, the cells produce significant levels of lactate, the end product of anaerobic glycolysis. Under those conditi…