A5070329961- Probiotics and Fermented Foods
- Gut microbiota and health
- Phytochemicals and Antioxidant Activities
- CRISPR and Genetic Engineering
- Infant Nutrition and Health
- Animal Genetics and Reproduction
- Tannin, Tannase and Anticancer Activities
- Seaweed-derived Bioactive Compounds
- Proteins in Food Systems
- Antibiotic Resistance in Bacteria
- Cancer Research and Treatments
- Biofuel production and bioconversion
- Food Quality and Safety Studies
- Polyamine Metabolism and Applications
- Viral Infectious Diseases and Gene Expression in Insects
- Digestive system and related health
- Microbial Metabolic Engineering and Bioproduction
- Vibrio bacteria research studies
- Protein Hydrolysis and Bioactive Peptides
- Bacteriophages and microbial interactions
- Bacterial Genetics and Biotechnology
University of Illinois Urbana-Champaign
2022-2025
Antimicrobial-resistant (AMR) bacteria pose a significant global health threat, and that produce New Delhi metallo-β-lactamase (NDM) are particularly concerning due to their resistance most β-lactam antibiotics, including carbapenems. The emergence spread of NDM-producing genes in food-producing animals highlight the need for fast accurate method detecting AMR bacteria. We therefore propose PCR-coupled CRISPR/Cas12a-based fluorescence assay can detect (blaNDM) Thanks its designed gRNA, this...
Lacticaseibacillus rhamnosus GG (LGG) is one of the most studied probiotic strains and widely used in both food therapeutic industries. With its safe health-beneficial properties, LGG an ideal candidate for genome modification to enhance functionalities food, industrial pharmaceutical applications. However, precise efficient engineering tools are unavailable. In this study, we developed a novel tool based on endogenous type II-A CRISPR-Cas9 system. By employing validated protospacer adjacent...
Ingestion of fermented foods impacts human immune function, yet the bioactive food components underlying these effects are not understood. Here, we interrogated whether bioactivity relates to microbial metabolites derived from aromatic amino acids, termed aryl-lactates. Using targeted metabolomics, established presence aryl-lactates in commercially available foods. After pinpointing food-associated lactic acid bacteria that produce high levels aryl-lactates, identified fermentation...
ABSTRACT Insertion sequences (ISs) are key components of most bacterial genomes and play a crucial role in mutagenesis. In this study, we observed the insertion an IS element, ISLrh, from Lacticaseibacillus rhamnosus M1 genome into plasmid pGK12, resulting generation new plasmid, pTRK829. This enabled pTRK829 to replicate hosts previously incompatible with including L. M1, GG (LGG), casei ATCC 393, paracasei 25598. However, ISLrh-inserted pTRK829, was unstable underwent spontaneous deletion,...
Abstract 2′‐Fucosyllactose (2′‐FL) is postulated to provide health benefits and promote the growth of probiotics. This work was undertaken study effects 2′‐FL on viability starter cultures Bifidobacterium strains human origin in yogurt during refrigerated storage. Yogurts were produced containing (0 or 2 g/L) ( longum subsp. BB536 infantis ATCC 15697) at a concentration least 10 9 CFU/mL. All yogurts stored 4°C for 5 weeks. Results showed that stable weeks cold storage, addition did not...
Abstract Ingestion of fermented foods impacts human immune function, yet the bioactive food components underlying these effects are not understood. Here, we interrogated whether bioactivity could be traced to a class microbial metabolites derived from aromatic amino acids (ArAA), termed aryl-lactates. Using targeted metabolomics, established that aryl-lactates phenyllactic acid (PLA), 4-hydroxyphenyllactic (4-HPLA), and indole-3-lactic (ILA), present in varying concentrations across wide...