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PubMed1993

The proteolytic system of lactic acid bacteria.

Lactic acid bacteria are widely used throughout the world, empirically or deliberately, in the manufacturing of several food and feed stuffs, including milk products (such as cheese, butter, yoghurt, buttermilk, etc.), fermented vegetables (pickles, olives and sauerkraut), sausages, sourdough bread and silage, due to their ability to convert sugars into lactic acid. Of these, dairy products are of outstanding economic importance. Starter cultures used in the dairy industry are mixtures of carefully selected lactic acid bacteria which are added to the milk to fulfil the desired fermentation. Dairy starter cultures must reach high densities in milk in order to produce lactic acid at the required rates for manufacturing. Under these conditions, amino acids supply becomes limitant due to their scarce concentration in milk and to the auxotrophies shown by many starter bacteria. This implies the necessity of a proteolytic system, able to degrade the most abundant protein in milk, casein, into assimilable amino acids and peptides. Casein degradation and utilization require the concerted action of proteinases, peptidases and amino acid and peptide uptake systems. This whole set of enzymes constitutes the proteolytic system. In this article an overview of the recent biochemical and genetic data on the proteolytic system of lactic acid bacteria will be presented.

Amino Acids↗
PubMed2005

pH-, Lactic acid-, and non-lactic acid-dependent activities of probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium.

The mechanism(s) underlying the antibacterial activity of probiotic Lactobacillus strains appears to be multifactorial and includes lowering of the pH and the production of lactic acid and of antibacterial compounds, including bacteriocins and nonbacteriocin, non-lactic acid molecules. Addition of Dulbecco's modified Eagle's minimum essential medium to the incubating medium delays the killing activity of lactic acid. We found that the probiotic strains Lactobacillus johnsonii La1, Lactobacillus rhamnosus GG, Lactobacillus casei Shirota YIT9029, L. casei DN-114 001, and L. rhamnosus GR1 induced a dramatic decrease in the viability of Salmonella enterica serovar Typhimurium SL1344 mainly attributable to non-lactic acid molecule(s) present in the cell-free culture supernatant (CFCS). These molecules were more active against serovar Typhimurium SL1344 in the exponential growth phase than in the stationary growth phase. We also showed that the production of the non-lactic acid substance(s) responsible for the killing activity was dependent on growth temperature and that both unstable and stable substances with killing activity were present in the CFCSs. We found that the complete inhibition of serovar Typhimurium SL1344 growth results from a pH-lowering effect.

Antibiosis↗
PubMed2004

Free fatty acid accumulation by mesophilic lactic acid bacteria in cold-stored milk.

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bacteria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree values than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.

Animals↗
PubMed1996

Metabolic engineering of sugar catabolism in lactic acid bacteria.

Lactic acid bacteria are characterized by a relatively simple sugar fermentation pathway that, by definition, results in the formation of lactic acid. The extensive knowledge of traditional pathways and the accumulating genetic information on these and novel ones, allows for the rerouting of metabolic processes in lactic acid bacteria by physiological approaches, genetic methods, or a combination of these two. This review will discuss past and present examples and future possibilities of metabolic engineering of lactic acid bacteria for the production of important compounds, including lactic and other acids, flavor compounds, and exopolysaccharides.

Biological Transport↗
PubMed2002

Small intestinal submucosa versus salt-extracted polyglycolic acid-poly-L-lactic acid: a comparison of neocartilage formed in two scaffold materials.

This study sought to compare differences in neocartilage produced over time from two types of resorbable scaffold materials. One material was entirely synthetic and contained a polyglycolic acid-poly-L-lactic acid matrix (PGA-PLLA). The second scaffold material was bioactive and consisted of a four-layered construct of porcine small intestinal submucosa (SIS). Disk-shaped scaffolds were seeded with canine chondrocytes and implanted into athymic mice for periods of 5, 8, 12, and 24 weeks. Constructs were examined microscopically, assayed for hydroxyproline (HP) and glycosaminoglycan (GAG) content, and collagen typed (I or II) at each time period. Creep indentation tests determined aggregate and shear modulus, permeability, and thickness. Results indicated that SIS maintained its thickness through the first 12 weeks, and then doubled by week 24. The 24-week tissue appeared chondroid-like and possessed high GAG content. Tissues derived from PGA-PLLA scaffolds were lower in HP content than SIS-derived tissues, but type II collagen was demonstrated only in PGA-PLLA-derived tissues at 24 weeks. Mechanical properties were not significantly different for any tissue over time (p > 0.05), but aggregate and shear modulus mean values were consistently higher for PGA-PLLA-derived tissues at nearly every time interval. This, coupled with the presence of collagen types I and II, suggested a more congruent solid phase may be forming within the extracellular matrix of tissues derived from PGA-PLLA scaffolds. Future study is necessary to compare these materials under simulated loading conditions.

Animals↗
PubMed1980

Cerebral metabolism following brain injury. II. Lactic acid changes.

Lactic acid levels were estimated in cerebrospinal fluid and blood of 25 normal individuals and 50 patients with varying grades of head injury. CSF lactic acid levels showed significant elevation proportionate to the degree of brain injury. Elevation of blood lactic acid was less pronounced. CSF lactic acid levels closely correlated with the prognosis of the case, and an increase above 50 mgm% was not compatible with life.

Brain Injuries↗
PubMed1992

Development of a Method for Detection of Lactic Acid Bacteria Producing Exclusively the l-(+)- Isomer of Lactic Acid.

A method was developed for the detection and isolation, within a population of lactic acid bacteria, of strains producing exclusively the l-(+)- isomer of lactic acid; the visual detection of colonies of these particular strains can be carried out directly on agar plates (50 to 70 colonies per plate). The method is based on an enzymatic stereospecific reaction involving d-(-)-lactate dehydrogenase and linked to a staining reaction; the diffusion area of the d-(-)- isomer stains red around the d-(-)- and the dl-lactic acid-producing colonies, while the colonies producing exclusively l-(+)-lactic acid are detected by the absence of the colored halo. The intensity of staining was increased when cellulose powder and Tween 20 were added to the agar medium.

Journal Article↗
PubMed2006

Studies on gynaecological hydrophilic lactic acid preparations, Part 7: use of chitosan as lactic acid carrier in intravaginal tablets (globuli vaginales).

Intravaginal tablets based on hydrophilic methylcellulose and containing lactic acid complexed with chitosan undergo deformation under standard conditions. The high flow--limit of the gel originating from the tablets as well as its dynamic viscosity should ensure the durability of this dosage form on the vaginal mucosa. By selecting either ratios of lactic acid to chitosan of 1:1 or 2:1 it is possible to obtain tablets that disintegrate into a gel form at pH 3.8-4.4, i.e. the pH remains within the physiological range. Increasing the amount of lactic acid in the complex in relation to polymer to a 4:1 ratio results in gels with a lower pH while giving an acid reserve that can neutralize the excess of alkali present in severe vaginal infections.

Adhesives↗