English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/80995
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Human cecum content modulates production of extracellular proteins by food and probiotic bacteria

AuthorsSánchez García, Borja ; Ruíz García, Lorena ; Suárez, Adolfo; González de los Reyes-Gavilán, Clara ; Margolles Barros, Abelardo
Issue DateNov-2011
PublisherBlackwell Publishing
CitationFEMS Microbiology Letters 324(2): 189-194 (2011)
AbstractLactic acid bacteria (LAB) are responsible for different types of food fermentations that provide humans with many different classes of fermented products. During the 20th century, some LAB strains as well as several members of the genus Bifidobacterium started to be extensively used in human nutrition as probiotics because of their health-promoting effects. Nowadays, the subset of extracellular proteins is being investigated as potential mediators of the process known as bacteria-host molecular crosstalk. Inclusion of human cecum extracts in laboratory culture medium modified the production of extracellular proteins by food and probiotic microorganisms. By proteomic and genetic means, the specific overproduction of two proteins was revealed to occur at transcriptional level. This work sheds light on the potential molecular effectors that food bacteria could use for interacting with the human gut and revealed that they may be produced under very specific environmental conditions. © 2011 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd.
Identifiersdoi: 10.1111/j.1574-6968.2011.02408.x
issn: 0378-1097
e-issn: 1574-6968
Appears in Collections:(IPLA) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.