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- 2Clostridium
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- 6Agricultural, Food and Nutritional Science, Department of
- 6Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 2Graduate and Postdoctoral Studies (GPS), Faculty of
- 2Graduate and Postdoctoral Studies (GPS), Faculty of /Theses and Dissertations
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Characterization of lifestyle-associated metabolic traits of host-adapted lactobacilli that are relevant in food fermentations
DownloadFall 2020
Lactobacilli are present in a majority of food fermentations, and the fermentation organisms of different fermented foods are recruited from free-living, host-adapted, and nomadic lactobacilli. The metabolic traits of host-adapted lactobacilli relate to their ecological success in their...
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2020-01-01
Extracellular glycosyl hydrolases are uncommon in lactobacilli and include amylases and fructosidases mediating starch and fructan utilization, respectively. Extracellular arabinanases have not been described in lactobacilli. This study is aimed at identifying the function of an arabinan...
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Chemically defined diet alters the protective properties of fructo-oligosaccharides and isomalto-oligosaccharides in HLA-B27 transgenic rats
Download2014
Koleva, Petya, Ketabi, Ali, Dieleman, Levinus A., Gänzle, Michael G., Valcheva, Rosica
Non-digestible oligosaccharides (NDO) were shown to reduce inflammation in experimental colitis, but it remains unclear whether microbiota changes mediate their colitis-modulating effects. This study assessed intestinal microbiota and intestinal inflammation after feeding chemically defined...
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Contribution of glutaminases to glutamine metabolism and acid resistance in Lactobacillus reuteri and other vertebrate host adapted lactobacilli
Download2020-04-01
Li, Qing, Tao, QianYing, Teixeira, Juanana S., Shu-Wei Su, Marcia, Gänzle, Michael G.
The bacterial conversion of glutamine to glutamate is catalyzed by glutamine-amidotransferases or glutaminases. Glutamine deamination contributes to the formation of the bioactive metabolites glutamate, γ-aminobutyrate (GABA) and γ-glutamyl peptides, and to acid resistance. This study aimed to...
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2021-05-01
Christina Müller, Denise, Nguyen, Ha, Li, Qing, Schönlechner, Regine, Miescher Schwenninger, Susanne, Wismer, Wendy, Gänzle, Michael G.
A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using...
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Host-adapted lactobacilli in food fermentations: impact of metabolic traits of host adapted lactobacilli on food quality and human health
Download2020-10-27
Back-slopping of fermentation cultures in food fermentations can ensure stability of fermentation microbiota at the species or even at the strain level over extended periods of time. In contrast to the fermentation organisms in spontaneous food fermentations, which are derived from...
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2012
Ketabi, Ali, Baracos, Vickie E., Field, Catherine J., Lin, Xiaoxi, Xue, Hongyu, Bibova, Ilona, Gänzle, Michael G., Dieleman, Levinus A., Sawyer, Michael B.
Intestinal microbiota mediate toxicity of irinotecan (CPT-11) cancer therapies and cause systemic infection after CPT-11-induced loss of barrier function. The intestinal microbiota and their functions are thus potential targets for treatment to mitigate CPT-11 toxicity. However, microbiota...
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Spring 2011
Isomalto-oligosaccharides (IMO) with α(1→6) and α(1→4) glucosidic linkages are produced by enzymatic conversion of starch. Isomalto-oligosaccharides are partially digested in the intestine but little information is available regarding their metabolim in vivo. It was the aim of this study to...