A5041728110- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Gut microbiota and health
- Infant Nutrition and Health
- Genomics and Phylogenetic Studies
- Biochemical and Structural Characterization
- Microbial Metabolites in Food Biotechnology
- Streptococcal Infections and Treatments
- Tryptophan and brain disorders
- Peptidase Inhibition and Analysis
- Bacterial Genetics and Biotechnology
- Oral microbiology and periodontitis research
- Milk Quality and Mastitis in Dairy Cows
- Botanical Research and Chemistry
- Digestive system and related health
- Meat and Animal Product Quality
- RNA and protein synthesis mechanisms
- Diet and metabolism studies
- Food composition and properties
Université de Lorraine
2014-2024
Composés Alimentaires : Biofonctionnalités et risques Neurotoxiques
2018-2024
Laboratoire Animal et Agroécosystèmes
2016-2017
In addition to traditional use in fermented dairy products, S. thermophilus also exhibits anti-inflammatory properties both live and heat-inactivated form. Recent studies have highlighted that some hydrolysates from surface proteins of could be responsible partially for overall activity this bacterium. It was hypothesized attributed peptides resulting the digestion intracellular thermophilus. Therefore, total (TIP) two phenotypically different strains, LMD-9 CNRZ-21N, were recovered by...
Despite promising health effects, the probiotic status of Streptococcus thermophilus, a lactic acid bacterium widely used in dairy industry, requires further documentation its physiological during human gastrointestinal passage. This study aimed to apply recombinant-based vivo technology (R-IVET) identify genes triggered S. thermophilus LMD-9 reference strain under simulated digestive conditions. First, R-IVET chromosomal cassette and plasmid genomic library were designed positively select...
Streptococcus thermophilus, a lactic acid bacterium widely used in the dairy industry, is consumed regularly by significant proportion of population. Some strains show vitro anti-inflammatory activity which not fully understood. We hypothesized that peptides released from surface proteins this during digestion could be implied activity. Consequently, we prepared peptide hydrolysate shaving and hydrolysis using trypsin, origin was checked liquid chromatography-tandem mass spectrometry...
Although arachidonic acid (ARA) is the precursor of majority eicosanoids, its influence as a food component on health not well known. Therefore, we investigated impact gut microbiota and gut-brain axis. Groups male BALB/c mice were fed either standard diet containing 5% lipids (Std-ARA) or 15%-lipid diets without ARA (HL-ARA) with 1% (HL + ARA) for 9 weeks. Fatty profiles all three same. The HL-ARA favored growth Bifidobacterium pseudolongum contrary to HL that pro-inflammatory...
Growth of the lactic acid bacterium Streptococcus thermophilus in milk depends on its capacity to hydrolyze proteins this medium through surface proteolytic activity. Thus, strains exhibiting cell envelope proteinase (CEP) PrtS are able grow at high cellular density. Due LPNTG motif, which is possibly substrate sortase A (SrtA), anchored wall most S. strains. Conversely, a soluble extracellular activity has been reported strain 4F44. It corresponds, fact, certain proportion that not but...
Streptococcus thermophilus, a food grade bacterium, is extensively used in the manufacture of fermented products such as yogurt and cheeses. It has been shown that S. thermophilus strains exhibited varying anti-inflammatory activities vitro. Our previous study displayed this activity could be partially due to peptide(s) generated by trypsin hydrolysis surface proteins LMD-9. Surface protease PrtS source these peptides during gastrointestinal digestion. Therefore, peptide hydrolysates were...