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PubMed2004

Identification of lactic acid bacteria isolated from South African brandy base wines.

In brandy base wines, no sulphur dioxide is used and it therefore is ideal for the proliferation of lactic acid bacteria. As part of an extensive taxonomic survey within the ecological framework of South African vineyards and wineries, and the influence of naturally occurring lactic acid bacteria on the quality of wine and brandy, a total of 54 strains were isolated from grape juice and at different stages of brandy base wine production. The strains were identified using numerical analysis of total soluble cell protein patterns, 16S rRNA sequence analyses and polymerase chain reaction (PCR) using species-specific primers. The predominant species was Oenococcus oeni (22 strains), but Lactobacillus brevis (8 strains), Lactobacillus paracasei (8 strains) and Lactobacillus plantarum (6 strains) were also isolated frequently. Many of the O. oeni strains were isolated from brandy base wines after completion of spontaneous malolactic fermentation (MLF). The Lactobacillus spp. were isolated from all the different stages of brandy base wine production. Lb. plantarum was the dominant species in the juice, but disappeared during the later stages of production. However, Lactobacillus hilgardii, Lb. brevis and Lb. paracasei were also isolated from base wine after spontaneous MLF. Strains identified as Lactobacillus vermiforme were isolated during the alcoholic fermentation and after MLF have been completed. Total soluble cell protein patterns grouped O. oeni strains into two phenotypic groups. Two phenotypic clusters have also been identified for the Lb. brevis isolates. The Lb. paracasei isolates all grouped in one cluster. This is the first report of the presence of Lb. paracasei and Lb. vermiforme in brandy base wines. The presence of the Lactobacillus spp. could be correlated to the decrease in quality of the base wine and distillate, while O. oeni strains were found to have a more favourable influence on the quality of base wine and distillates. These results shed some light on the ecology and oenological influence of lactic acid bacteria (LAB) on the quality of South African brandy.

DNA, Bacterial↗
PubMed2000

Studies on gynaecological hydrophilic lactic acid preparations. Part 3: Effects of chitosan on the properties of methylcellulose gels.

Methylcellulose gels comprising lactic acid, similarly to its water solutions, have pH values between 2.0 and 2.6, i.e. out of the physiological range. Addition of Chitosan enables preparation of gels with pH values from 2.2 to 4.9 similar to the natural vagina pH range, 3.8-4.4. The absolute viscosity of the gels, ranging from 27 up to 700 mPa.s, depends on chemical composition and on excess of lactic acid used. Measurement of adhesion enabled the selection of gels which remain located at the point of application under simulated biopharmaceutical conditions. The behavior of those preparations in the true environment of the vagina needs to be verified in vivo.

Adhesiveness↗
PubMed2001

Specific IgA to lactic acid bacteria in feces of children consuming milk fermented by yoghurt symbiosis and Lactobacillus casei (Danone strain DN 114 001).

An immunoreactive role of lactic acid bacteria established in animals has seldom been investigated in humans. In a large-scale clinical study, children from day-care centers received either yoghurt (Y), milk fermented by yoghurt symbiosis and Lactobacillus casei (DN 114 001) (YC), or gelified milk (GM) as diet supplements during two 30-day supplementation periods separated by one 30-day period without supplementation. Feces samples were collected before, during, and after the 2nd supplementation period. Proteins were extracted in a buffer containing enzymatic inhibitors. IgA levels were assessed and adjusted to the weight of feces samples. Specific IgA to lactic acid bacteria strains (Streptococcus thermophilus 8901A, 8902A; Lactobacillus bulgaricus; Lactobacillus casei) present in Y and YC were assayed in ELISA and adjusted to individual IgA levels. Mean levels of fecal IgA were within reported ranges for pediatric populations of similar age. IgA levels decreased significantly but transiently in children receiving Y, and increased significantly in children receiving GM, but did not vary in the group of children who were given YC. Specific IgA to the 4 strains tested increased significantly during the supplementation period only in the group of children receiving GM, while it was transient and not significant in children receiving YC. No variation was noted in children given Y Specific IgA to lactic acid bacteria can be assayed in feces. Supplementation with fermented milks might induce a mucosal tolerance to environmental flora.

Animals↗
PubMed1993

Mechanisms of polymer degradation in implantable devices. 2. Poly(DL-lactic acid).

The hydrolytic degradation of poly(DL-lactic acid) in an aqueous environment in which hydroxyl radicals have been generated has been investigated. Different methods (gel permeation chromatography, differential scanning calorimetry, and scanning electron microscopy) were employed to study the mechanisms of degradation of this amorphous physiologically absorbable polymer. The data indicated that the hydroxyl radical is likely to be a significant factor in the degradation of this polymer.

Biodegradation, Environmental↗
PubMed1995

Controlled release of newer quinolones from biodegradable systems based on poly(lactic acid).

The release of newer quinolones (such as pefloxacin, ofloxacin, and ciprofloxacin) from biodegradable poly(D, L lactic acid) has been investigated. The in vitro study showed that drug delivery takes place for about two months and a maximum in concentration was recorded after fifteen days. The release from poly(lactic acid) slabs seemed to give high drug doses that are adequate for the treatment of infections caused by common pathogens.

4-Quinolones↗
PubMed1986

Tooth surface-pellicle lipids and their role in the protection of dental enamel against lactic-acid diffusion in man.

The lipid content and composition of the enamel pellicle from caries-resistant (CR) and caries-susceptible (CS) subjects and their effect on its ability to retard the diffusion of lactic acid were investigated. Lipids accounted for 22.2 per cent of the dry weight of CR pellicle and 23.7 per cent of CS pellicle. The content of glycolipids in both groups was similar but CR pellicle contained 42 per cent less neutral lipids and 31 per cent less phospholipids. CR lipids had a higher content of cholesterol, cholesterol esters and sphingomyelin, whereas CS pellicle was richer in free fatty acids and phosphatidylethanolamine. Retardation of lactic-acid diffusion by CR pellicle was 45 per cent higher than by CS. Removal of lipids caused 50 per cent reduction in retardation by CR pellicle and 35 per cent by CS pellicle.

Adult↗
PubMed2001

Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy).

AIMS: to evaluate the evolution of lactic acid bacteria (LAB) populations in traditional fermented sausages (salsiccia and soppressata) produced in artisanal and industrial plants in Basilicata (Southern Italy). METHODS AND RESULTS: Four hundred and fourteen lactic acid bacteria (LAB) cultures were isolated from samples of sausages at different stages of ripening. A phenotypic characterization of the isolates was carried out using a set of 28 tests, and 34 clusters were identified at the 80% similarity level using hierarchical cluster analysis. Of the isolates 50% were identified as Lactobacillus sakei (with several biotypes), 22% as Pediococcus spp. (mainly Ped. pentosaceus), 7% as Leuconostoc (Leuc. carnosum, Leuc. gelidum, Leuc. pseudomesenteroides), 6% as Lact. plantarum, 1% as Lact. curvatus. Other lactobacilli, including unidentified species, were present in lower numbers. CONCLUSION: The phenotypic diversity and composition of the LAB flora varied as a function of the production plant, product type and ripening time. SIGNIFICANCE AND IMPACT OT THE STUDY: A new procedure based on bootstrapping and Multidimensional Scaling was successfully used to obtain a graphical representation of the evolution of the LAB populations.

Cluster Analysis↗
PubMed2000

Lactic acid bacteria: the bugs of the new millennium.

Lactic acid bacteria (LABs) are widely used in the manufacturing of fermented food and are among the best-studied microorganisms. Detailed knowledge of a number of physiological traits has opened new potential applications for these organisms in the food industry, while other traits might be beneficial for human health. Important new developments have been made in the research of LABs in the areas of multidrug resistance, bacteriocins and quorum sensing, osmoregulation, proteolysis, autolysins and bacteriophages. Recently, progress has been made in the construction of food-grade genetically modified LABs.

Bacteriocins↗
PubMed1987

Myelopathy induced by lactic acid.

This study defines the conditions required to provoke myelopathic changes by dripping lactic acid onto the surgically exposed spinal cord of adult male rats. A severe necrotizing myelopathy was observed after 24 h, principally in the posterior half of the cord at the level of lactic acid (pH 1.8) application. A profound early effect on small blood vessel walls, appearing necrotic after 30 min to 2 h, was identified. Nerve fiber alterations (axonal stasis, granular axoplasm, axonal calcification, and vesicular myelin), identical to those appearing early in the myelopathies of trauma and calcium toxicity, were apparent. However, the pathogenesis of these alterations in this model remains unclear, because of the vascular events and the presumed alterations of calcium metabolism by the acid. Further studies are required to elucidate the precise mechanisms of these important reactions of myelinated axons to the injuries provoked by acid, calcium, and trauma.

Acidosis, Lactic↗
PubMed1998

Effect of physicochemical factors on the release kinetics of hydrophilic drugs from poly(L-lactic acid) (L-PLA) pellets.

Poly(L-lactic acid) (L-PLA) pellets intended for either parenteral or oral use were successfully prepared by a direct compression technique without the use of heat or organic solvents. Salicylic acid and theophylline were chosen as drug candidates. The drug release from pellets was affected by the compression pressure. The Higuchi plots of the drugs showed a t1/2 dependent drug release pattern. The release rates of these drugs from PLA pellets were directly correlated to their solubilities in the dissolution media. At lower pH (< 7), the release of salicylic acid was found to be slower than theophylline; however, at higher pH (> 7), the release of salicylic acid was faster than that of the theophylline. The release rate of salicylic acid was higher at higher pHs, which was related to the increase in solubilities. Pellets were annealed at 20, 40, and 80 degrees C. A lower release rate was observed with increasing temperatures. Above the glass transition temperature (Tg) of the polymer, the release of drugs was significantly decreased. The drug release was independent of the ionic strength of the media for both salicylic acid and theophylline. We showed earlier that no drug-polymer interactions or polymer degradation were observed when studied by differentials scanning calorimetry (DSC) and infrared spectroscopy (IR) (1). The release mechanism was primarily physical diffusion and leaching during the experimental period. We conclude that the release of low molecular weight (MW) drugs from the high MW L-PLA was independent of the pH and the ionic strength of the dissolution media, but was dependent on the polarity of the drug and formulation factors, such as compression pressure and annealing temperature.

Administration, Oral↗
PubMed2005

Degradation of poly(lactic acid) into repolymerizable oligomer using montmorillonite K10 for chemical recycling.

The degradation of poly(L-lactic acid) (PLLA) into a repolymerizable oligomer was carried out using a clay catalyst, montmorillonite K10 (MK10), with the objective of developing a chemical recycling process. PLLA having an Mw of 120,000 was degraded by MK10 in toluene at 100 degrees C for 6 h to produce the corresponding linear-type oligomers having a molecular weight of a few hundreds in a yield of greater than 90%. The oligomer was readily polymerized by a conventional chemical catalyst to give a high-molecular-weight PLLA. No isomerization of L-lactic acid occurred during the degradation process using MK10. The MK10 could be repeatedly used at least five times without any significant decrease in its activity. The degradation of PLLA was accelerated by the addition of a small amount of ethanol in toluene using anhydrous MK10 to produce oligomers with ethyl ester end groups.

Bentonite↗
PubMed1995

Occurrence of arginine deiminase pathway enzymes in arginine catabolism by wine lactic Acid bacteria.

l-Arginine, an amino acid found in significant quantities in grape juice and wine, is known to be catabolized by some wine lactic acid bacteria. The correlation between the occurrence of arginine deiminase pathway enzymes and the ability to catabolize arginine was examined in this study. The activities of the three arginine deiminase pathway enzymes, arginine deiminase, ornithine transcarbamylase, and carbamate kinase, were measured in cell extracts of 35 strains of wine lactic acid bacteria. These enzymes were present in all heterofermentative lactobacilli and most leuconostocs but were absent in all the homofermentative lactobacilli and pediococci examined. There was a good correlation among arginine degradation, formation of ammonia and citrulline, and the occurrence of arginine deiminase pathway enzymes. Urea was not detected during arginine degradation, suggesting that the catabolism of arginine did not proceed via the arginase-catalyzed reaction, as has been suggested in some earlier studies. Detection of ammonia with Nessler's reagent was shown to be a simple, rapid test to assess the ability of wine lactic acid bacteria to degrade arginine, although in media containing relatively high concentrations (>0.5%) of fructose, ammonia formation is inhibited.

Journal Article↗
PubMed2000

Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food.

100 lactic acid bacterial strains isolated from traditional fermented foods (yoghurt, milk cream, sour dough and milk) were screened for bacteriocin production. Twenty six strains producing a nisin-like bacteriocin were selected. Most of these isolates gave only a narrow inhibitory spectrum, although one showed a broad inhibitory spectrum against the indicator strains tested, this strain was determined as Lactococcus lactis. The influence of several parameters on the fermentative production of nisin by Lactococcus lactis was studied. Production of nisin was optimal at 30 degrees C and in the pH range 5.5-6.3. The effect of different sulphur and nitrogen sources on Lactococcus lactis growth and nisin production was studied. Magnesium sulfate and manganese sulfate were found to be the best sulphur sources while triammonium citrate was the best inorganic nitrogen source and meat extract, peptone and yeast extract were the best organic nitrogen source for nisin production.

Bacteria↗
PubMed2003

Lactobacillus ruminis is a predominant lactic acid producing bacterium in the caecum and rectum of the pig.

AIMS: To identify the predominant lactic acid producing bacteria in the small intestine, caecum and the rectum of the healthy pig. METHODS AND RESULTS: Samples obtained from the large intestine of healthy pigs post-mortem were cultured using a modified agar-MRS medium in roll tubes. Thirteen isolates were selected on the basis of their morphological characteristics and Gram stain reaction for gene sequencing. These isolates were characterized by DNA sequence analysis of 16S rDNA. Eight isolates were identified as Lactobacillus ruminis, two as Enterococcus faecium, one as Mitsuokella multiacidus and two as Escherichia coli. CONCLUSION: This is the first report of Lact. ruminis as the dominant lactic acid bacteria in the large intestine of the pig. SIGNIFICANCE AND IMPACT OF THE STUDY: The results suggest that Lact. ruminis is a dominant bacterium in the large intestine of the healthy pig. Future work should focus on the role of this bacterium in relation to the physiological function of the intestine and the health of the animal.

Animals↗
PubMedDate not supplied

Hepatocyte adhesion on a poly[N-p-vinylbenzyl-4-O-beta-D-galactopyranosyl-D-glucoamide]-coated poly(L-lactic acid) surface.

A surface of poly(l-lactic acid) (PLLA) was modified by coating with poly[N-p-vinylbenzyl-4-O-beta-d-galactopyranosyl-d-glucoamide] (PVLA), which was employed to improve the hepatocyte adhesion owing to its amphiphilic property and the presence of a hepatocyte recognition motif. We characterized the surface properties through water contact angle, electron spectroscopy for chemical analysis (ESCA), and scanning probe microscopy (SPM). The effect of PVLA coating on the efficiency of hepatocyte adhesion was evaluated by protein assay and optical microscopy. The surface morphology was under the influence of the concentration of PVLA coating solution and it played a critical role in hepatocyte adhesion. It was confirmed that galactose moieties in PVLA, which can bind to the asialoglycoprotein receptor (ASGPR) on hepatocytes, have a more dominant effect on hepatocyte adhesion than enhanced hydrophilicity. We suggest that the PVLA-PLLA system will be a useful method to improve hepatocyte cell seeding and adhesion onto scaffold matrices.

Animals↗
PubMed1997

Effect of NaCl-tolerant lactic acid bacteria and NaCl on the fermentation characteristics and aerobic stability of silage.

NaCl-tolerant lactic acid bacteria (LAB) strains LC-10 (Lactobacillus casei) and LP-15 (Lact. plantarum) and NaCl were used as additives to sorghun (Sorghum bicolor). Numbers of LAB were significantly (P < 0.05) higher in all the additive-treated silages than in the control silage at an early stage of ensiling. During the fermentation process, addition of NaCl or LAB effectively inhibited the growth of aerobic bacteria and clostridia, but not yeasts. All the additive-treated silages had significantly (P < 0.05) lower pH, ammonia nitrogen content, dry matter loss and gas production but significantly (P < 0.05) higher lactic acid content and residual water soluble carbohydrates compared with the control silage. The improvement in silage quality was in the order: LAB > NaCl > control. Yeast counts were high in all additive-based silages and they increased during the exposure of the silages to air. As a result, these silages suffered aerobic deterioration, whereas the control silage was stable. The results confirmed that the NaCl or LAB improved fermentation quality but did not prevent aerobic deterioration of the silage.

Aerobiosis↗
PubMed2003

16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine.

Lactic acid bacteria (LAB) are found in a great variety of habitats, including grape must and wines. There is a close relationship between the species of LAB which develop during fermentation and the eventual quality of the wine. For these reasons analytical techniques allowing fast and reliable identification of wine LAB are needed. In this work a simple and accurate protocol for identifying species of LAB isolated from grape must and wine is presented. This protocol is based on the amplification, directly from colony, of 16S rDNA and later digestion with one of the following restriction enzymes BfaI, MseI and AluI. A sequential use of the three enzymes is proposed to simplify LAB wine identification, first MseI, then BfaI and finally, if necessary, AluI digestion. The technique was able to discriminate 32 of the 36 LAB reference species tested and allowed the identification of 342 isolates from musts and wines. The isolates belonged to the species: Lactobacillus brevis, L. collinoides, L. coryniformis, L. bilgardii, L. mali, L. paracasei, Leuconostoc mesenteroides, Oenococcus oeni, Pediococcus parvulus and P. pentosaceus.

DNA Fingerprinting↗
PubMed2004

Production of nitric oxide, tumor necrosis factor-alpha and interleukin-6 by RAW264.7 macrophage cells treated with lactic acid bacteria isolated from kimchi.

The present study investigated immunopotentiating activities of lactic acid bacteria isolated from kimchi (KLAB) in vitro. A RAW264.7 macrophage cell line was stimulated with four strains of KLAB and two strains of bifidobacteria, and then the production of nitric oxide (NO) and cytokines--tumor necrosis factor-alpha (TNF-alpha) and interleukin-6 (IL-6)--was determined. Lactobacillus plantarum, a lactic acid bacteria involved in the latent fermentation of kimchi, was the most effective for the generation of NO, TNF-alpha, and IL-6 in macrophage. All strains generated NO, while for the TNF-alpha and IL-6, only L. plantarum had significant activity. Our results indicate that L. plantarum plays an important role in the immunopotentiating activity of kimchi.

Animals↗