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Fermentation product with new equol-producing Lactobacillus paracasei as a probiotic candidate for prevention of skin and intestinal disorder (RNA-Seq)

ABSTRACT: Equol is one of major isoflavones with an affinity to endoplasmic reticulum and has an estrogen-like biological activity. Equol-producing bacteria have been isolated and characterized, however fermentation has been performed in an anaerobic condition with soybean-based products as substrates. Pueraria lobata has been reported as a plant with a higher content of isoflavones, such as daidzein, daidzin, and puerarin.

ORGANISM(S): Lacticaseibacillus paracasei

PROVIDER: GSE122878 | GEO | 2020/10/02

REPOSITORIES: GEO

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Fermentation product with new equol-producing Lactobacillus paracasei as a probiotic candidate for prevention of skin and intestinal disorder (RNA-Seq)

Project description:Fermentation product with new equol-producing Lactobacillus paracasei as a probiotic candidate for prevention of skin and intestinal disorder (RNA-Seq)

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Probiotic Properties of Exopolysaccharide-Producing Lactobacillus Strains Isolated from Tempoyak.

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Transcriptome analysis of probiotic Lactobacillus casei Zhang during fermentation in soymilk

2011-12-31 | E-GEOD-23652 | biostudies-arrayexpress

A comparative analysis of genistein and daidzein in affecting lipid metabolism in rat liver

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A comparative analysis of genistein and daidzein in affecting lipid metabolism in rat liver

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Gene expression profile of probiotic Lactobacillus casei Zhang during the late stage of milk fermentation

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Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation.

Project description:The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic.

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