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PubMed1994

[Effects of neomycin on intestinal digestion, absorption and fermentation of carbohydrates in patients with liver cirrhosis: evidence for an alternative therapeutic mechanism in hepatic encephalopathy].

BACKGROUND: Despite non absorbable antibiotics and neomycin may have antagonistic effects on intestinal bacterial environment, both have synergistic effects in the treatment of hepatic encephalopathy. This could be due to their action on different enteric flora or a neomycin induced carbohydrate malabsorption. AIM: To investigate the effects of neomycin on intestinal digestion, absorption and fermentation of carbohydrates in patients with liver cirrhosis. PATIENTS AND METHODS: Thirty eight Child B or C cirrhotic patients separated in three groups; subjects within each group were randomized to receive neomycin (2/g/day for 10 days, n = 8) or placebo (n = 4). Absorption of lactose and d-xylose and fermentation of d-xylose, lactose and lactulose (measured using hydrogen breath tests) were studied before and after the treatment period. RESULTS: Neomycin did not change lactose fermentation but reduced plasma glucose rise after lactose ingestion (38.8 +/- mg/dl to 22 +/- 6 mg/dl p < 0.05). Plasma d-xylose levels at 30 min and its 5 h urinary excretion were reduced by neomycin from 19 +/- 3 to 9 +/- 2 mg/dl and from 4.9 +/- 0, 8 to 2.6 +/- 0.3 g/5h respectively (p < 0.05). Fermentation of d-xylose, lactose and lactulose was not reduced by neomycin. No significant changes were observed after placebo treatment. CONCLUSIONS: Neomycin therapy is associated with a reduction of intestinal digestion and absorption of carbohydrates, preserving bacterial fermentation capacity, probably increasing the non absorbable carbohydrate load reaching the colon.

Carbohydrate Metabolism↗
PubMed1993

Mathematical model for citric acid fermentation.

The kinetics for biomass proliferation, medium consumption and citric acid production in the course of citric acid fermentation were studied, and the mathematical models describing the course of citric acid fermentation were obtained in this paper. Based on the statistical data of experiment, the model was verified, and the model parameters were estimated with the results of the experiment. The results showed that the curves obtained by model calculation fitted with the ones determined by the experiments well, and the models described correctly the course of the citric acid fermentation. This is important for computer application to control the course of fermentation and realize the optimum of fermentation process.

Aspergillus niger↗
PubMed1994

Fermentable and nonfermentable carbon sources sustain constitutive levels of expression of yeast triosephosphate dehydrogenase 3 gene from distinct promoter elements.

The triosephosphate dehydrogenase 3 gene (TDH3) is a glycolytic enzyme gene and is abundantly transcribed in Saccharomyces cerevisiae. The promoter region of the TDH3 gene is known to exhibit high transcriptional activity regardless of the fermentability of the carbon source and has been widely utilized to synthesize heterologous gene products in S. cerevisiae. To clarify the mechanism of constitutive transcription by the promoter, we constructed mutant promoters and analyzed the in vivo transcriptional activity of these promoters. The majority of the transcriptional potential is contained within a DNA fragment extending from nucleotides -524 to -255 (-524/-255; relative to the translation initiation codon), which consists of three cis-acting elements: a fermentable carbon source-dependent upstream activation sequence (UAS) 1 (-524/-426), a fermentable carbon source-dependent upstream repression sequence (URS) (-426/-393), and a nonfermetable carbon source-dependent UAS2 (-305/-255). This result indicates that the promoter involves two apparent promoter elements. One is fermentable carbon source-dependent, and another is nonfermentable carbon source-dependent. Southwestern analyses indicated that a novel 20-kDa protein is induced in yeast cells by shifting from a fermentable to nonfermentable carbon source. The protein interacts with two UAS1 13-base pair elements and one URS 13-base pair element, one of which had been previously designated GPE (general regulatory factor 1 (GRF1) binding site potentiator element) (Bitter, G. A., Chang, K. K. H., and Egan, K. M. (1991) Mol. Gen. Genet. 231, 22-32). We therefore termed the 20-kDa protein GPEB (GRF1-binding site potentiator element-binding protein). In addition, mutational analyses strongly suggested that UAS1, URS, and UAS2 interact with GRF1 and GPEB, GPEB, and the GCR1 (glycolysis regulation 1) gene product, respectively. We therefore concluded that constitutive transcription by the TDH3 promoter is sustained by two promoter elements and that the switch between them might be controlled by the nonfermentable carbon source-inducible GPEB.

Base Sequence↗
PubMed1993

[Effects of treatments (heat and fermentation by Rhizopus oligosporus sp-T3) of sweet white lupin seeds on certain factors of its nutritional use].

For improving the nutritional value and functional properties of sweet white lupin (SWL), a solid fermentation process using Rhizopus oligosporus was developed for the preparation of lupin products. A comparison of the effects of soaking + thermal treatment and fermentation was made from 3 lupin products: non-treated lupin seeds (SWLnt), heated lupin seeds (steamed at 100 degrees C for 30 min) (SWLh), and fermented lupin products (SWLf) from SWLh on chemical characteristics and protein efficiency ratio (PER) in rats. The major effect of soaking and thermal treatment is a loss of protein solubility and available lysine (from 3.02 +/- 0.18 g/16 g N to 2.3 +/- 0.25). Fermentation leads to a modification, of amino acid composition and to an increase in available lysine compared to heating (2.90 +/- 0.12 g/16 g N). The nutritional quality of SWLnt is low (PER = 0.83 +/- 0.09), thermal treatment decreases it (0.58 +/- 0.18) and fermentation compensates heating effect (0.74 +/- 0.25). It is suggested that the modifications of nutritional quality depends on the availability of lysine rather than on the variations of the levels of other amino acids.

Fermentation↗
PubMed1996

Digestion and tolerance of lactose from yoghurt and different semi-solid fermented dairy products containing Lactobacillus acidophilus and bifidobacteria in lactose maldigesters--is bacterial lactase important?

OBJECTIVE: To compare the digestibility and tolerance of lactose from three semi-solid fermented dairy products with the same amount of lactose but different lactase contents and bacterial cultures in lactase deficient adults. DESIGN: Measurement of breath hydrogen (H2) concentration and of clinical symptoms after consumption of the test meals. SETTING: Metabolic ward for healthy volunteers, INSERM U290, Hôpital St. Lazare, Paris. SUBJECTS: Fifteen lactase-deficient healthy adult volunteers (20-45 y) started the study. One subject became a non-H2-producer during the study; therefore the results of 14 subjects are presented. INTERVENTION: Each subject consumed, on four different days and in random order, after a 12 h fast, three semisolid test meals containing 18 g of lactose, and a 10 g dose of lactulose which allowed calculation of lactose malabsorption. The three meals were: traditional yoghurt, fermented milk (Ofilus) that contained Lactobacillus acidophilus and Bifidobacterium sp., and a similar product 'Bulgofilus' enriched with Lactobacillus bulgaricus to increase the lactase content. RESULTS: Compared with lactulose, the sum of symptoms was significantly lower for Bulgofilus (P = 0.05), and bloating was less severe for Ofilus (P = 0.06). Between the fermented milks, there were no differences. The area under the breath H2 curve was significantly lower for each fermented milk when compared to lactulose (P < 0.0001). The degree of maldigestion of lactose did not differ significantly between the products; it was 21 +/- 3% (range 6-52) for Ofilus, 21 +/- 3% (range 6-44) for Bulgofilus, and 18 +/- 3% (range 3-43) for yoghurt. CONCLUSION: Despite the differences in the lactase and bacterial content, lactose was as well digested and tolerated from the three different semi-sold fermented dairy products. This could be due to a slow gastric emptying of the semi-solid milk.

Adult↗
PubMed2026

Microbial diversity, functional activities, and safety risks in fermented tea: a comprehensive review.

Microbial fermented teas are gaining global popularity due to their unique sensory profiles and health benefits. The quality and safety of these products are governed by complex microbial ecosystems that orchestrate the biotransformation of tea leaf components. This review addresses a critical paradox in the field: the same microbial activities that generate desirable bioactive metabolites, such as theabrownins and organic acids, also create ecological niches for mycotoxigenic fungi, posing significant health risks from contaminants like ochratoxin A, citrinin, and aflatoxins. While extensive research has cataloged the microbial diversity in these systems, a comprehensive framework linking processing environments to microbial community assembly, functional outcomes, and quantifiable safety risks remains elusive. This review systematically bridges this gap by synthesizing current knowledge on the microbial consortia-dominated by Aspergillus, Penicillium, Bacillus, and Lactiplantibacillus species-that drive tea fermentation. We critically analyze their functional roles in enhancing flavor, bioactivity, and potential probiotic activity while simultaneously evaluating the mechanisms of mycotoxin production and accumulation. By integrating microbial ecology, biochemistry, and food safety, we propose a forward-looking perspective focused on transitioning the industry from traditional, spontaneous fermentation to modern, controlled biotechnological processes. This approach, centered on the use of defined starter cultures, predictive modeling, and active biocontrol strategies, provides a roadmap for ensuring the consistent quality and safety of fermented tea products, ultimately unlocking their full potential as high-quality functional foods.

Tea↗
PubMed1999

Fermentation seed quality analysis with self-organising neural networks

Industrial fermentation processes operate under well defined operating conditions to attempt to minimise production variability. Variability occurs for many reasons but a long held belief is that variation in the state of the seed is highly influential. In this paper a seed stage (a batch process) of an industrial antibiotic fermentation is considered and the performance of the main production fermentations is correlated with the quality of the seed using an unsupervised Kohonen self-organising feature map (SOM). It is shown that using only seed information poor performance in the final stage fermentations can be predicted. Data from industrial penicillin G fermenters is used to demonstrate the procedure. Copyright 1999 John Wiley & Sons, Inc.

Journal Article↗
PubMed1999

Fermentability of the hemicellulose-derived sugars from steam-exploded softwood (douglas fir)

Steam explosion ofDouglas fir wood chips under low-severity conditions (log Ro = 3.08 corresponding to 175 degrees C, 7.5 min, and 4.5% SO2) resulted in the recovery of around 87% of the original hemicellulose component in the water-soluble stream. More than 80% of the recovered hemicellulose was in a monomeric form. As the pretreatment severity increased from 3.08 to 3.76, hemicellulose recovery dropped to 43% of the original hemicellulose found in Douglas fir chips while the concentration of glucose originating from cellulose hydrolysis increased along with the concentration of sugar degradation products such as furfural and hydroxymethylfurfural. Despite containing a higher concentration of hexose monomers (mainly glucose originating from cellulose degradation), the water-soluble fraction prepared under high-severity conditions (log Ro = 3.73 corresponding to 215 degrees C, 2.38 min, and 2.38% SO2) was not readily fermented. Only the two hydrolyzates obtained at low and medium (195 degrees C, 4.5 min, and 4.5% SO2) severities were fermented to ethanol using a spent sulfur liquor adapted strain of Saccharomyces cerevisiae. High ethanol yields were obtained for these two hydrolyzates with 0.44 g of ethanol produced per gram of hexose utilized (86% of theoretical). However, the best results of hemicellulose recovery and fermentability were obtained for the low-severity water-soluble fraction which was fermented significantly faster than the fraction obtained after medium-severity treatment probably because it contained higher amounts of fermentation inhibitors. Copyright 1999 John Wiley & Sons, Inc.

Journal Article↗
PubMed2003

Production of mannitol and lactic acid by fermentation with Lactobacillus intermedius NRRL B-3693.

Lactobacillus intermedius B-3693 was selected as a good producer of mannitol from fructose after screening 72 bacterial strains. The bacterium produced mannitol, lactic acid, and acetic acid from fructose in pH-controlled batch fermentation. Typical yields of mannitol, lactic acid, and acetic acid from 250 g/L fructose were 0.70, 0.16, and 0.12 g, respectively per g of fructose. The fermentation time was greatly dependent on fructose concentration but the product yields were not dependent on fructose level. Fed-batch fermentation decreased the time of maximum mannitol production from fructose (300 g/L) from 136 to 92 h. One-third of fructose could be replaced with glucose, maltose, galactose, mannose, raffinose, or starch with glucoamylase (simultaneous saccharification and fermentation), and two-thirds of fructose could be replaced with sucrose. L. intermedius B-3693 did not co-utilize lactose, cellobiose, glycerol, or xylose with fructose. It produced lactic acid and ethanol but no acetic acid from glucose. The bacterium produced 21.3 +/- 0.6 g lactic acid, 10.5 +/- 0.3 g acetic acid, and 4.7 +/- 0.0 g ethanol per L of fermentation broth from dilute acid (15% solids, 0.5% H(2)SO(4), 121 degrees C, 1 h) pretreated enzyme (cellulase, beta-glucosidase) saccharified corn fiber hydrolyzate.

Acetic Acid↗
PubMed2004

Combined in-fermenter extraction and cross-flow microfiltration for improved inclusion body processing.

In this study we demonstrate a new in-fermenter chemical extraction procedure that degrades the cell wall of Escherichia coli and releases inclusion bodies (IBs) into the fermentation medium. We then prove that cross-flow microfiltration can be used to remove 91% of soluble contaminants from the released IBs. The extraction protocol, based on a combination of Triton X-100, EDTA, and intracellular T7 lysozyme, effectively released most of the intracellular soluble content without solubilising the IBs. Cross-flow microfiltration using a 0.2 microm ceramic membrane successfully recovered the granulocyte macrophage-colony stimulating factor (GM-CSF) IBs with removal of 91% of the soluble contaminants and virtually no loss of IBs to the permeate. The filtration efficiency, in terms of both flux and transmission, was significantly enhanced by in-fermenter Benzonase digestion of nucleic acids following chemical extraction. Both the extraction and filtration methods exerted their efficacy directly on a crude fermentation broth, eliminating the need for cell recovery and resuspension in buffer. The processes demonstrated here can all be performed using just a fermenter and a single cross-flow filtration unit, demonstrating a high level of process intensification. Furthermore, there is considerable scope to also use the microfiltration system to subsequently solubilise the IBs, to separate the denatured protein from cell debris, and to refold the protein using diafiltration. In this way refolded protein can potentially be obtained, in a relatively pure state, using only two unit operations.

Bioreactors↗
PubMed2004

The effect of Lactobacillus helveticus fermented milk on acute changes in calcium metabolism in postmenopausal women.

BACKGROUND: Milk fermented with Lactobacillus helveticus ( L. helveticus) has been shown to lower blood pressure and to increase bone mineral content in spontaneously hypertensive rats. The effect of L.helveticus may be due to better calcium availability. AIM OF THE STUDY: In the present study the effect of milk fermented with L. helveticus on acute changes in calcium metabolism and bone resorption in postmenopausal women was studied. METHODS: The study was performed as a randomised double-blind crossover study of 20 postmenopausal women (mean age 65, range 50-78). The study was carried out in two parts. Firstly, L. helveticus fermented milk was compared to a control milk. Secondly, juice containing peptides formed with L. helveticus bacteria was compared to a control juice. The acute effect on calcium metabolism was measured during the study day by serum ionised calcium (iCa), parathyroid hormone (PTH), calcium (Ca), phosphate (P), and urinary calcium. A direct marker of bone turnover, carboxyterminal telopeptide of type I collagen (ICTP), was measured from the serum. RESULTS: L. helveticus fermented milk reduced serum PTH (405.3 +/- 37 ng/l vs. 454.9 +/- 37, p = 0.012) and increased serum calcium (19.1 +/- 0.2 mmol/l vs. 18.8 +/- 0.2, p = 0.031) compared to the control milk. L. helveticus derived peptides had no significant acute effect on calcium metabolism, in fact, ionised calcium was lower and PTH higher after the juice containing peptides compared to the control juice. CONCLUSIONS: Fermentation of milk with Lactobacillus helveticus had a positive acute effect on calcium metabolism. This effect was not explained by the small peptides formed by L. helveticus.

Aged↗
PubMed2005

Multi-objective optimization in Aspergillus niger fermentation for selective product enhancement.

A multi-objective optimization formulation that reflects the multi-substrate optimization in a multi-product fermentation is proposed in this work. This formulation includes the application of epsilon-constraint to generate the trade-off solution for the enhancement of one selective product in a multi-product fermentation, with simultaneous minimization of the other product within a threshold limit. The formulation has been applied to the fed-batch fermentation of Aspergillus niger that produces a number of enzymes during the course of fermentation, and of these, catalase and protease enzyme expression have been chosen as the enzymes of interest. Also, this proposed formulation has been applied in the environment of three control variables, i.e. the feed rates of sucrose, nitrogen source and oxygen and a set of trade-off solutions have been generated to develop the pareto-optimal curve. We have developed and experimentally evaluated the optimal control profiles for multiple substrate feed additions in the fed-batch fermentation of A. niger to maximize catalase expression along with protease expression within a threshold limit and vice versa. An increase of about 70% final catalase and 31% final protease compared to conventional fed-batch cultivation were obtained. Novel methods of oxygen supply through liquid-phase H2O2 addition have been used with a view to overcome limitations of aeration due to high gas-liquid transport resistance. The multi-objective optimization problem involved linearly appearing control variables and the decision space is constrained by state and end point constraints. The proposed multi-objective optimization is solved by differential evolution algorithm, a relatively superior population-based stochastic optimization strategy.

Aspergillus niger↗
PubMed2004

Fermented milk-starch and milk-inulin products as vehicles for lactic acid bacteria.

Formulations using cassava starch or inulin plus milk were fermented with three different lactic acid bacteria (LAB) strains: Lactobacillus plantarum D34, Lactobacillus sp. SLH6, and Streptococcus thermophilus ST4. Growth and acidification were followed in 3% powdered milk (M3), 3% milk-6% starch (M3-S6), and 3% milk-6% inulin (M3-In6). D34 and SLH6 growth was enhanced by starch in M3-S6, when compared to the count (CFU/ml) obtained in M3. Growth of all strains was promoted by inulin. All fermented products showed LAB counts of 8.0 log or higher. Carbohydrate utilization was in agreement with growth and acidification results. The highest increase in CFU in rat feces was observed in M3-S6 fermented with ST4; the D34 fermented product also increased CFU but SLH6 did not, either with starch or inulin. This suggests that ST4 and D34 strains provide a good choice to ferment the proposed formulations in order to obtain a marked improvement of natural intestinal flora.

Animals↗
PubMed1994

Rheology of filamentous fermentations.

The performance of a bioreactor containing a filamentous fermentation broth is greatly influenced by the rheological properties of the broth. These properties are determined mainly by the concentration of biomass, its growth rate and morphology. Included in the morphology are such factors as the geometry of hyphae (length, diameter, branching frequency), hyphal flexibility and hyphal-hyphal interactions, which can all be affected by the operational design of the reactor. Thus, correlations describing viscosity as a function of biomass only are of limited value. A better understanding of the relations between morphology and rheology may be achieved by a combination of rheological and morphological studies. Rheological properties are normally determined using off-line measurements in-spite of associated problems with sample treatment influencing the results. Equipment for dynamic, on-line, measurement of morphology and rheology is available, but little used in filamentous fermentations. Controlling the rheological properties of mycelial fermentations may be difficult because of the great number of factors influencing mycelial development and/or hyphal-hyphal interactions.Polymer solutions are often used to simulate flow behaviour of filamentous fermentations and scale-up and mass transfer considerations are based on these studies. Although much information has been gained this way, the predictions developed do not include the effect of an active biomass on the mass transfer and flow properties of the culture. It is important to carry out studies on the non-homogeneous fermentation fluids, and develop correlations based on these studies.

Journal Article↗
PubMed2005

Matrix bound phosphine formation and depletion in eutrophic lake sediment fermentation-simulation of different environmental factors.

Closed anaerobic batch-fermentation of eutrophic lake sediment samples was performed under variation of four environmental fermentation factors (pH, temperature, water/sediment ratio and disturbance) to learn how the quantity of phosphine will change and if the quantity of phosphine can increase. The fermentation conditions where matrix bound phosphine (MBP) increased (doubled from 3193+/-520 to about 7982+/-1003 ng/kg) were: a pH of 8 and of 10 (as compared to 1, 2, 4, 6, 12), a temperature of 20 and 30 degrees C (as compared to 4 and 40 degrees C), a water/sediment ratio of 3:1 (as compared to 1:1, 2:1, 5:1) and a disturbance of 100 r/min (as compared to 0 r/min), respectively. Although, over the full time course of fermentation, the balance of phosphine production became negative again or did remain almost unchanged under most conditions. A pH of 1 or disturbance of 150 r/min was significant factors to decrease phosphine over the long term. Free phosphine had been detected but was of minor importance (in the order of 60.9+/-10.1 ng/m(3)). Overall, the fermentation conditions which had been most favorable for microbial life (moderate temperature (20 and 30 degrees C) and pH 8) were also most favorable for a positive phosphine balance. This is an indication, but no biochemical proof that a natural (biogenic, microbial, biochemical) NET PRODUCTION of phosphine or DE NOVO PRODUCTION of phosphine has occurred. MBP concentrations in lake sediments were discussed as to be strongly dependent on a balance of natural generation and depletion processes, dependent of the simulated parameters.

Journal Article↗
PubMed2005

Automatic fermentation control based on a real-time in situ SIRE biosensor regulated glucose feed.

Monitoring and regulation of fermentations is of a paramount industrial and academic importance in order to keep conditions optimal during the entire process. Established techniques employed today include HPLC and spectrophotometry, which both have the disadvantage that broth samples have to be drawn from the fermentor and that they often require sample pre-treatment. The objectives of this study was to design and evaluate a software controlled automatic real-time SIRE biosensor connected to a glucose feed solution pump for in situ based monitoring and regulation of the glucose concentration during a yeast fermentation process. The maximal frequency for the measuring-regulation cycles was 30/h. A 10 mM mean glucose concentration level was successfully maintained within +/-0.013 mM during 60 min fermentations at various concentrations of yeast (10, 20, 40 and 80g/l). The on/off-regulator used caused some expected fluctuations (oscillations) of the glucose concentration around the mean value (+/-0.12 mM at 10 g/l, +/-0.26 mM at 20 g/l, +/-0.51 mM at 40 g/l, and +/-0.99 mM at 80 g/l). A 7-h fermentation process (10 mM glucose and 20 g/l yeast) was successfully monitored and regulated. The obtained measuring data were found to be 8.5-22.9% lower than data obtained with a commercially available spectrophotometric kit. The difference increased linearly (-0.26 mM/h), during the fermentation process and indicated that some clogging of the in situ positioned probe occurred. The speed and the automatisation adaptability of the presented device suggest advantages compared to established techniques.

Biosensing Techniques↗
PubMed2005

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.

The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and Lactococcus lactis, isolated from Maasai traditional fermented milk in Kenya and previously tested for their probiotic properties, were selected for this investigation. Technological features such as growth kinetics in fresh heat-treated whole milk medium and survival in the final product during storage at 4 degrees C, were studied. The strains Lb. acidophilus BFE 6,059, Lb. paracasei BFE 5,264 and Lc. lactis BFE 6,049 showed the best potential and were thus selected for use as starter cultures in further trials with the objective to improve their technological performance and to optimise the sensory features of fermented milk obtained. The effects of fat (F), non-fat milk solids (S) and fermentation temperature (T), modulated according to a Central Composite Design, on fermentation rates and viability losses during refrigerated storage of the chosen starters, and on product texture parameters, were studied. From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures.

Animals↗
PubMed2005

Modulation of natural killer cell activity by supplementation of fermented milk containing Lactobacillus casei in habitual smokers.

BACKGROUND: Habitual smoking significantly reduces natural killer (NK) cell activity. To clarify whether the intake of fermented milk containing lactic acid bacteria restores NK cell activity in habitual smokers, we conducted a placebo-controlled double-blind test. METHODS: Ninety-nine subjects with smoking habits were randomly divided into two groups and daily for 3 weeks were given fermented milk containing Lactobacillus casei or placebo. NK cell activity in the peripheral blood mononuclear cells (PBMNC) was determined before and after the intake. Average number of cigarettes smoked and number of cigarettes that the subjects smoked before giving blood after getting up on the inspection day were asked, and these data were used to adjust the influence of smoking on NK cell activity. RESULTS: NK cell activity in individuals was inversely correlated to numbers of cigarettes smoked. Averaged NK cell activity adjusted by the numbers of cigarettes was significantly higher in individuals drinking fermented milk containing L. casei than those drinking a placebo. However, the proportion of NK cells was not different between individuals drinking either fermented milk containing L. casei or the placebo. CONCLUSIONS: Intake of fermented milk containing lactic acid bacteria was considered effective for restoring the NK cell activity of habitual smokers.

Adult↗